whole chicken Gray salt fresh ground black pepper olive oil Instructions: Take a whole chicken and remove \backbone\ - The chicken can now be opened to lay flat on cooking surface. The cooking vessel for this dish is a stovetop griddle pan (an extra-large saute pan would work, if necessary). The griddle pan needs to be medium-high when chicken is first placed on surface for cooking. The chicken should be seasoned with gray salt, fresh ground black pepper, and a slight drizzle of olive oil. Place skin side to pan first, place a saute pan or another griddle pan on top of chicken to apply pressure and weight while cooking. Cook 5 minutes. Reduce heat to medium to avoid burning, cook additional 10-15 minutes on skin side. Remove weighted pan and turn over. Replace weighted pan and continue cooking 10-15 minutes until done. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 19965,"Apple Compote 2 honeycrisp or McIntosh apples, peeled, cored and chopped 1/2 cup orange juice 1 tablespoon fresh lemon juice 1/4 cup dark brown sugar 2 to 3 scrapes of fresh nutmeg Salt Instructions: In a saucepot on medium-high heat, add the apples, orange juice, lemon juice, brown sugar and nutmeg. Simmer over medium heat until the apples are tender and the juices are thickened to a thin syrup, 10 to 12 minutes. Season with a pinch of salt. ","[Chardonnay, Riesling, Gewrztraminer]" 19966,"Mini Mint Patties 1 pound fondant, store-bought 2 to 3 drops mint extract, to taste Powdered food coloring, as desired 1/2 teaspoon invertase 1 pound bittersweet chocolate, tempered Instructions: Place the fondant in a saucepan placed over medium heat. Warm the fondant with a few drops of water so the fondant will become soft, like the consistency of royal icing. Insert a candy thermometer and heat to 140 degrees F. Stir in a few drops of mint extract, to taste. Stir in a drop or 2 of green food color, to your taste for color. Place the fondant in a cornet and use a scissors to cut off the tip. Pipe the fondant in small rounds onto a parchment paper lined baking pan. Let the candies cool until they are hard, about 30 minutes. Use a chocolate dipping fork to dip each candy in the tempered dark chocolate. Place back on a parchment lined baking sheet. When cool, the candies are ready to eat. The invertose will cause the fondant consistency to change over time. The inside will become the consistency of honey. SOURCES: Invertose Chocolate melter: demarle ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 19967,"Apple Hash Napoleon 3 Granny Smith apples 1/4 cup clarified butter 1/4 cup powdered sugar, plus more for garnish 2 cups apple cider 1 pint Apple and Anise ice cream, recipe follows 2 cups half-and-half 2 cups heavy cream 1/2 vanilla bean, split lengthwise 2 pieces star anise 8 large egg yolks 3/4 cups sugar 1/2 cup homemade applesauce Instructions: Preheat convection oven to 275 degrees F. Cover a sheet pan with a silpat mat or parchment paper. Using a Japanese mandoline, julienne the apple into thin sticks, like potato sticks. Make little nests or haystacks of the sticks on the silpat, about 3 inches in diameter. Spatter the haystacks with melted clarified butter and douse with powdered sugar from a shaker. Bake in a convection oven until dry and crisp, about 60 to 75 minutes. Or use a fruit dehydrator to dry them out. Store them in an airtight container until ready to serve. To make the sauce, place the cider in a small saucepan, and bring it to a simmer. Continue cooking until it becomes a thick golden syrup, about 1 hour. Let cool until ready to serve. You can refrigerate it if made the day before. To serve the dessert, place one apple hash on a dessert plate, top it with a scoop of ice cream, then carefully place another piece of hash on top as a lid. Press down gently. Spoon a \swoosh\ of cider reduction on the plate and sprinkle the whole thing with powdered sugar. Put a large mixing bowl in the freezer to chill. In a saucepan over medium heat, bring the half-and-half, cream, vanilla bean, and star anise to a simmer, stirring occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. In a bowl, whisk together the egg yolks and sugar. When the cream mixture reaches a fast simmer turn it off, do not let it boil! In a thin stream, whisk half of it into the egg yolk mixture. Then pour the egg-cream mixture into the saucepan containing the rest of the cream mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees, it will be thickened and creamy, like eggnog. If you don?t have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready, if the edges blur, it is not quite thick enough yet. When it is ready, quickly remove from the heat. Meanwhile, remove the bowl from the freezer, put 4 handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Strain the cream mixture through a fine sieve to remove the vanilla bean pieces and star anise, into a smaller bowl. Stir in the homemade applesauce and chill 3 hours, then freeze according to the directions for your ice cream maker. Recipe courtesy Gale Gand, \American Brasserie? by Gale Gand, Rick Tramonto, Julia Moskin, MacMillian, Publishers, 1997 ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 19968,"Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese 2 tablespoons good quality balsamic vinegar 1 tablespoon Dijon mustard 1/2 teaspoon honey Big pinch gray salt 4 tablespoons extra-virgin olive oil 1/2 teaspoon lemon zest Freshly ground black pepper 4 1/2 pounds zucchini 2 cloves garlic, minced 2 teaspoons thyme, minced 1 teaspoon rosemary, minced 1 teaspoon sweet smoked Spanish paprika Cherry tomatoes (20 large or 40 small) 2 bunches arugula 1/2 cup crumbled feta, preferably French (about 3 ounces) 1/2 cup pitted and chopped kalamata olives (about 3 ounces) Instructions: Preheat the broiler. To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper. Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers. In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown. Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized. Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 19969,"Coconut and Lime Pie 4 ounces sugar 8 ounces flour 4 ounces butter, salted, cubed, chilled 4 ounces cold water 8 ounces dried beans 30 ounces milk 1 vanilla pod 6 eggs, separated 6 ounces sugar 3 ounces flour 1 coconut, cut in 1/2 to yield 4 ounces coconut milk and 4 ounces coconut flesh, grated 3 limes, juiced Pinch salt 1-ounce dried coconut Instructions: For Pastry: Sift sugar and flour into bowl and cut in chilled butter. Blend in cold water until it forms a ball and set aside to rest. Preheat oven to 350 degrees F. Roll out rested pastry to 1/8-inch thick, 3 inches wider than diameter of pie shell. Fit dough inside pie shell and trim edges. Place circle of waxed paper over base of pastry, cover with dried beans and bake for 40 minutes. Remove paper and beans and bake 5 more minutes. Remove from oven and cool. Scald milk with vanilla bean. Meanwhile, in large bowl, combine egg yolks and 1/2 of the sugar and beat well. Slowly stir in flour. Gradually add hot milk and rinse out milk pan. Return contents of bowl to clean pan and cook on medium heat about 3 minutes. Add coconut milk. Remove pan from heat and sieve mixture into another clean pan. Cook on low heat, adding coconut meat and lime juice. Cook another 3 minutes and let cool. Pour coconut mixture into prebaked pastry shell. Beat egg whites with salt and a drop of water until stiff. Whip remaining sugar into egg whites and put this meringue mixture on top of filling. Sprinkle with dried coconut and bake for 15 minutes. Chill before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 19970,"Magic Mousse 2 ripe bananas, sliced 2 ripe avocados, cored and diced
1/4 cup unsweetened cocoa powder
2 tablespoons pure maple syrup
Fresh raspberries, for garnish
Freshly cracked pink peppercorns, for garnish
Instructions: Place the bananas, avocados, cocoa powder and maple syrup in a blender or food processor. Process on high speed until smooth and creamy, about 1 minute. Divide among 4 glass jars and refrigerate until set, 30 minutes to 1 hour. Top with the fresh raspberries and a sprinkle of pink peppercorns and serve. ","[Chardonnay, Merlot, Pinot Grigio, Sparkling wine]" 19971,"Get Yo' Man Chicken 2 tablespoons olive oil 6 chicken thighs, skinless 1 teaspoon salt 1/2 teaspoon pepper 1 medium onion, sliced 1 cup chicken stock 1/2 cup white wine One 14.5-ounce can crushed tomatoes in thick puree 1 teaspoon dried thyme 1/2 tablespoon dried rosemary 1 tablespoon lemon-pepper Hot buttered rice 2 tablespoons chopped fresh parsley leaves Instructions: Heat the oil in a 12-inch skillet over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve. Pour off all but 1 tablespoon of oil from the pan. Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes. Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 19972,"Goat Cheese Stuffed Baby Peppers 10 baby bell peppers, halved lengthwise and seeds removed 1 tablespoon olive oil
1/2 teaspoon kosher salt
4 ounces goat cheese, at room temperature
3 tablespoons mascarpone, at room temperature
1 teaspoon orange zest (from about 1 orange)
1/2 teaspoon lemon zest (from about 1 lemon)
2 tablespoons chopped chives
Instructions: Position an oven rack in the top third of the oven and preheat the broiler to high. On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature. In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19973,"Bresaola and Wild Rocket Salad 1 bunch baby beetroots, with leaves 2 handfuls wild rocket 2 tablespoons red wine vinegar 4 tablespoons creme fraiche A pinch sea salt 6 slices bresaola A piece fresh horseradish, peeled and finely grated Salt and pepper Parmesan, shaved Olive oil Instructions: Remove the leaves from the baby beetroots then boil the beetroot until just soft. Drain, cool and peel. Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves. Slice any large beetroots into a bowl then add the smaller ones that have been left whole. Add the red wine vinegar, creme fraiche and salt and mix well. Place the beetroots over the rocket and drizzle over the sauce. Drape the bresaola over the salad then grate over the horseradish. Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of olive oil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 19974,"Avo-Coffee 1 cup iced coffee, the stronger the better 1/4 cup sweetened condensed milk
1 tablespoon vanilla-flavored coffee syrup
1 avocado, halved and pitted Instructions: Add the iced coffee, condensed milk, coffee syrup and 1 cup ice to a blender. Scoop out the avocado flesh, add it to the blender and blend until smooth, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 19975,"Dressed Up Rice 1 cup brown rice 1 cup beef stock 1 1/4 cups water 1/4 cup butter, divided 1/2 onion, finely chopped Kosher salt and freshly ground black pepper Instructions: In a rice cooker, mix the rice, stock, water, and 1 tablespoon butter. Cover and cook according to machine instructions. Meanwhile, in a small saute pan over low heat, saute the onion in the remaining 3 tablespoons butter until soft and sweet, stirring occasionally, about 15 minutes. Set aside. When the rice is done, toss the rice with the onion butter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 19976,"Skirting the Issue: Skirt Steaks laced with Blue Cheese Butter 1 1/2 to 2 pounds skirt steaks Extra-virgin olive oil for drizzling Steak seasoning blend (recommended: Montreal Seasoning by McCormick) 4 tablespoons butter, softened 1/2 cup blue cheese crumbles 2 tablespoons chopped chives Instructions: Heat a grill pan over high heat. Drizzle meat with oil and season with steak or grill seasoning blend. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute. Mix butter with cheese and chives. Slice meat very thin on a heavy angle. Place the meat on a plate and top with small scoops of blue cheese butter. Butter and cheese will melt down over the meat: YUMMO! ","[Malbec, Syrah, Zinfandel, Cabernet Sauvignon]" 19977,"Chocolate-Orange Meringue Cupcakes 1/2 cup unsweetened cocoa powder 1/2 cup whole milk 1/2 cup water 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 3/4 cup vegetable oil 1 large egg 1 teaspoon pure vanilla extract 1/2 teaspoon grated orange zest 2 ounces semisweet chocolate, chopped 1/4 cup heavy cream 2 large egg whites 1/2 cup sugar Pinch of cream of tartar Orange gel food coloring, for tinting Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Put the cocoa powder in a large bowl. Microwave the milk and water in a small microwave-safe bowl until steaming, 1 to 2 minutes; pour over the cocoa powder and whisk until smooth. Let cool slightly. Whisk the flour, baking soda and salt in a small bowl. Whisk the sugar, vegetable oil, egg, vanilla and orange zest into the cocoa mixture, then whisk in the flour mixture. Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Make the ganache: Microwave the chocolate and heavy cream in a microwave-safe bowl in 30-second intervals, stirring, until melted, about 1 minute. Let sit until thickened but still pourable, 5 minutes. Spoon over the cupcakes, gently spreading to cover. Let set 10 minutes. Meanwhile, make the meringue: Whisk the egg whites, sugar and cream of tartar in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove from the heat; beat with a mixer on medium-high speed until stiff glossy peaks form, 5 to 8 minutes. Tint with orange food coloring. Generously spread the meringue on the cupcakes and lightly brown with a kitchen torch. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 19978,"Blueberry-Banana Bread Butter, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1 cup (about 4 ounces) fresh blueberries
Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside. In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended. Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19979,"Classic Sazerac 1 sugar cube 2 dashes Peychaud's bitters
2 ounces bourbon
1/4 ounce absinthe
Lemon peel, for garnish
Instructions: Muddle the sugar and bitters to a paste in an old-fashioned glass. Fill the glass with ice, add the bourbon and stir for 12 to 15 seconds with a bar spoon or long-handled spoon. In a second old-fashioned glass, add the absinthe, swirl to coat the inside of the glass, then discard the excess absinthe. Strain the bourbon mixture into the absinthe-rinsed glass. Serve without ice, neat. Garnish with a lemon peel. ","[Rye Whiskey, Bourbon, Cognac]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and fresh" 19980,"Angel food Cakes with Berries in Orange Liqueur 1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 1/2 cups sugar 1 1/8 cups sifted cake flour 1 teaspoon pure vanilla extract 1/2 pint raspberries 1/2 pint blackberries or blueberries 1 pint strawberries, hulled (green tops removed) and sliced 1/4 cup orange liqueur 1 teaspoon fresh lemon juice 2 mint leaves, julienned Powdered sugar, for garnish Instructions: Preheat the oven to 375 degrees F.
In a mixer fitted with a whisk attachment, whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar with the presifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla.
Spoon the batter into ungreased extra-large muffin tins. Bake until light golden brown, 20 to 25 minutes. Cool the cakes by turning the muffin tin upside down and suspending it with small ramekins placed in the corners until they cool to room temperature. Run a butter knife around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
Make the macerated fruit by lightly tossing together the fruit, liqueur, lemon juice, and mint and let macerate in the refrigerator for at least 30 minutes before serving. Hollow out the center of the large cup cakes. Fill the cavity with some fruit then turn them over onto dessert plates. Spoon the macerated berries and juices over the cakes and sprinkle with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19981,"Caramel Popcorn Bowl Nonstick cooking spray, for spraying the mixing bowls 16 cups popped natural popcorn
1 cup salted peanuts
1 cup (2 sticks) unsalted butter
1 1/2 cups lightly packed brown sugar
1/3 cup light corn syrup
1/2 teaspoon kosher salt
1 1/2 cups white chocolate melting wafers
2 teaspoons coconut oil
10 cups favorite flavor popped popcorn Instructions: For the caramel popcorn bowl: Spray the inside of a 4-quart glass mixing bowl with nonstick cooking spray. Spray the outside of a smaller (3-quart) glass mixing bowl. Set aside. In a large heatproof bowl, toss together the popcorn and peanuts. In a medium saucepan, melt the butter. Add the brown sugar, corn syrup and salt and stir until well combined, taking care not to get sugar crystals stuck to the sides of the pot. Bring to a boil and cook until a candy thermometer inserted in the mixture reads 300 degrees F. Pour the caramel mixture over the popcorn and peanuts. Stir with a rubber spatula to evenly coat all of the popcorn mixture. While still hot, pour the coated popcorn into the greased 4-quart mixing bowl. Use the smaller bowl to push the popcorn against and up the sides to form the walls of the bowl. Refrigerate to set. In the meantime, over a double boiler or in a microwave at intervals, melt the white chocolate together with the coconut oil, stirring to combine. Remove the popcorn bowl from the refrigerator. Use a rubber spatula, spoon and/or pastry brush to coat the inside of the bowl completely with the melted white chocolate. Place back in the refrigerator to set for at least 1 hour and up to overnight. For the popcorn filling: Remove the bowl from the refrigerator and fill with your favorite flavor of popcorn. Serve or wrap up for a gift. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 19982,"Grilled Shrimp Gazpacho 2 pints pico de gallo, spicy, fresh 2 cups fresh vegetable mix (broccoli, cauliflower, peppers, etc.) 20 colossal boiled shrimp, shells removed Salt and freshly ground black pepper 1 cup fresh cilantro sprigs, torn into bite size pieces 1 lime, cut into wedges Instructions: Preheat grill, grill pan or nonstick pan over medium-high heat. Pour the pico de gallo into a blender and blend until smooth, about 30 seconds. Add the vegetable mix to blender and pulse until well chopped. Pour the mixture in a bowl and season with salt and pepper, stir and pour the gazpacho into 4 soup bowls. Season the shrimp with salt and pepper and grill until warmed through, about 1 minute per side. Place the shrimp evenly over the gazpacho and add cilantro. Serve with fresh lime wedge. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 19983,"Vanilla-Almond Panna Cotta 1 cup almond milk, divided 1 (1/4-ounce) package unflavored gelatin 1 1/2 cups heavy cream 1/2 cup sugar 1/2 teaspoon plus 1/4 teaspoon almond extract 1 teaspoon vanilla extract 1/4 cup chocolate fudge syrup, for garnish Instructions: Pour 1/3 cup almond milk into a small bowl and stir in gelatin; set aside. In a medium saucepan, stir together heavy cream, remaining almond milk, and sugar. Bring to boil over medium heat, watching carefully as the cream will quickly rise to the top of the pan. Pour gelatin and almond milk into cream mixture and stir until gelatin is completely dissolved. Add 1/2 teaspoon almond extract and vanilla extract and cook for 1 minute, stirring constantly. Remove from heat and pour into 6 (4-ounce) individual ramekins. Leave ramekins uncovered at room temperature to cool. When cool, cover with plastic wrap and refrigerate for at least 4 hours (can be left overnight.) To remove, run a knife around the sides of each ramekin and invert over a serving plate. In a small bowl, combine 1/4 cup chocolate fudge syrup with 1/4 teaspoon almond extract. Drizzle over the top of the panna cottas to decorate top, as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19984,"Ginger Beets 2 cups sugar 6 tablespoons cornstarch 3 teaspoons ground ginger 1/2 cup white distilled vinegar 1/2 cup cider 1 tablespoon butter 1/2 teaspoon salt 1 cup seedless raisins 6 cups cooked sliced beets, liquid reserved Instructions: In a pot, combine the sugar, cornstarch, ginger; vinegar, cider, and the reserved beet liquid. Bring to a boil and cook, stirring constantly, until thick and clear. Add butter, salt, and raisins, and lastly, beets. Heat thoroughly and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 19985,"Cake Mix Peach Cobbler Nonstick cooking spray, for the baking dish 5 cups sliced peeled fresh or thawed frozen peaches (about 2 pounds) 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 2 tablespoons cornstarch 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon kosher salt Juice of 1 lemon One 15.25-ounce box yellow cake mix 1 1/2 sticks (3/4 cup) unsalted butter, thinly sliced Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Toss together the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Let sit 15 minutes. Transfer to the prepared baking dish and top evenly with the cake mix. Cover the top with the slices of butter. Bake until golden brown and the juices are bubbling, 45 to 55 minutes. Let cool slightly before serving with ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 19986,"Basic Waffle 4 3/4 ounces all-purpose flour, approximately 1 cup 4 3/4 ounces whole-wheat flour, approximately 1 cup 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 3 tablespoons sugar 3 whole eggs, beaten 2 ounces unsalted butter, melted 16 ounces buttermilk, room temperature Vegetable spray, for waffle iron Instructions: Preheat waffle iron according to manufacturer's directions. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19987,"Spanish Grilled Shrimp 1 clove garlic, minced 1 small shallot, diced 1/4 cup chopped green pepper 2 tablespoons olive oil 1 teaspoon adobo sauce 1 teaspoon tomato paste 1/2 cup long-grain rice 1/4 cup white wine 3/4 cup chicken broth Pinch saffron 1/4 cup defrosted peas, cooked 2 cloves garlic, smashed 3 chipotle peppers 1 lime, juiced 1 cup olive oil Cilantro leaves, to taste 1 pound shrimp, peeled and deveined 30 premade phyllo shells Chives, sliced for garnish 1 cup mayonnaise 3 tablespoons honey 1/2 lemon, juiced 1 tablespoon Adobo sauce Instructions: For the rice: In a large saucepan, sweat garlic, shallot and pepper in oil until softened. Add adobo sauce, tomato paste, rice, wine and broth, give a quick stir. Add saffron. Bring to a boil, cover and reduce heat to low. Cook 15 to 20 minutes, until rice is cooked. Fold in peas. For the Shrimp Marinade: Blend in garlic, chipotle peppers, the lime juice, olive oil and cilantro in a food processor or blender. Pour over shrimp. Cover bowl with plastic wrap and marinate for 20 minutes. Preheat grill over a medium-high. Take shrimp out of marinade and cook on grill for about 1 to 1 1/2 minutes or until done. Fill phyllo shells with rice mixture, top with grilled shrimp. Garnish with chives. For the Dipping Sauce: Combine all ingredients in a large bowl. Mix thoroughly and enjoy ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 19988,"Mince Pie 1 1/4 pounds beef round or leftover roast 1/4 pound suet 1 1/2 pounds apples 1 cup raisins or currants 1/2 cup white sugar 1/2 cup brown sugar 1/8 teaspoon black pepper 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground clove 2 teaspoons ground nutmeg 1/4 cup brandy 2 cups cider or apple juice Piecrust recipe, recipe follows 1 tablespoon butter Instructions: If uncooked meat is used, simmer beef 2 to 3 hours or until very tender, adding suet for last 1/2 hour of cooking. When cooked, chop beef and suet very fine, into about 1/4-inch pieces. Pare, core, and chop apples to make 3 cups. Mix beef, suet, apples, raisins or currants, white and brown sugars, spices, brandy, and cider or apple juice. Prepare the piecrust. Preheat oven to 400 degrees F. Roll out piecrust dough and line pie plates with pastry; fill each with half of meat mixture. Cover with top crusts, seal edges, and slit 2 holes on top for steam to escape. If desired, spread a thick layer of butter on pastry for flaky upper crust. Bake until apples are cooked and meat is heated through, about 1 hour. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 19989,"Pineapple Upside-Down Cake 2 1/2 cups all-purpose flour 2 cups granulated sugar
1 1/2 cups whole milk
1/4 cup vegetable shortening
1 tablespoon baking powder
2 teaspoons vanilla extract
1 teaspoon kosher salt
2 large eggs
One 20-ounce can sliced pineapple plus 2 tablespoons juice 1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/3 cups packed light brown sugar
Maraschino cherries, as needed, stemmed Instructions: Preheat the oven to 350 degrees F. Make the cake batter: Combine the flour, granulated sugar, milk, shortening, baking powder, vanilla, salt, eggs, pineapple juice and 4 tablespoons of the butter in a large bowl. Beat with a mixer on medium speed until well combined. (There will still be a few small lumps in the batter.) Set aside. Melt the remaining 4 tablespoons butter in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet. Sprinkle the brown sugar over the butter, making sure it's evenly distributed--you want the entire surface of the butter to be covered in brown sugar. Do not stir. As soon as the sugar dissolves, remove from the heat, layer the pineapple slices over the top and add cherries to the middle of the pineapple slices. Pour the batter evenly over the pineapple and gently spread to even out the top. Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so the cake is turned onto the plate. It should come out pretty easily; if bits of cake stick to the skillet, use a small knife to patch it together. Let cool slightly before cutting into wedges. It's best served warm, but room temperature is fine too. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 19990,"Flat Apple Pie with Perfect Pie Crust 5 Granny Smith apples, peeled and sliced 1/2 cup firmly packed brown sugar
1/2 cup granulated sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt Juice of 1/2 lemon 1 recipe Perfect Pie Crust, recipe follows 6 tablespoons butter 3 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1 1/2 sticks cold butter 3/4 cup vegetable shortening 1 egg 5 tablespoons cold water 1 tablespoon distilled white vinegar Instructions: Preheat the oven to 375 degrees F.
In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.
If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.
Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.
Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.
Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.
Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go! Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19991,"Sugar Cage 2 1/2 cups sugar 2/3 cup light corn syrup 1/2 cup water Cooking spray Instructions: 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.) ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 19992,"Cranberry-Rosemary Julep 2 teaspoons sugar 2 tablespoons frozen cranberries
Two 1-inch snips of rosemary, plus 2 sprigs, for garnish, optional 1/2 cup bourbon, such as Woodford Reserve
2 orange twists
Instructions: Muddle the sugar, cranberries and rosemary in a cocktail shaker until crushed and bruised. Add the bourbon and some ice. Shake for 1 minute. Empty the contents of the shaker into 2 rocks glasses. Garnish each with an orange twist and a rosemary sprig, if desired.
","[Bourbon, Pinot Noir, Sauvignon Blanc, Chianti]" 19993,"Mini Burgers on Toasted Disks 8 thin slices white bread Olive oil cooking spray 1 pound lean ground beef 1 pack (1-ounce) pot roast seasoning 1 egg, lightly beaten 2 tablespoons Worcestershire sauce Instructions: Make the toasts 1 day ahead. Preheat oven to 400 degrees F. Take 8 slices white bread and cut out 32 circles using a 1 3/4-inch round pastry cutter or an empty, clean 6-ounce tomato paste can. Arrange discs on an unlined sheet pan and spray lightly with olive oil. Toast rounds for 7 minutes. When cool, store in an airtight container. Make the burgers the day of. Preheat oven to 400 degrees F. Mix ground beef, seasoning, egg, and Worcestershire sauce in a large bowl. Form 1-inch meatballs using 1 tablespoon of meat mixture per ball. Arrange on a broiling pan, leaving an inch space between meatballs. Using index finger, gently poke holes in the middle of each meatball. Bake for 12 minutes. Turn temperature to broil and cook for another 5 minutes. Let stand 7 minutes before transferring to toasts. Gently fill each burger hole with ketchup or mustard. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 19994,"Hanger Steak Sandwich with Bourbon Creamed Spinach 2 oranges, peels removed in large strips and reserved 1 cup bourbon
2 tablespoons maraschino cherry juice
Freshly ground black pepper
2 tablespoons unsalted butter
2 pounds hanger steak Kosher salt and cracked black pepper Kosher salt and cracked black pepper
Vegetable oil
Bourbon Creamed Spinach, recipe follows 4 pretzel rolls, buttered and griddled
1 small red onion, sliced and soaked in ice water for 15 minutes
1 small red onion, sliced and soaked in ice water for 15 minutes Two 10-ounce boxes frozen spinach, thawed 3 tablespoons unsalted butter
2 cloves garlic, minced
1 small yellow onion, finely chopped, about 1 cup
Kosher salt and pepper Kosher salt and pepper
1/4 cup bourbon
1 1/2 cups heavy cream
2 cups grated smoked gouda cheese
Instructions: For the glaze: Add the orange peel, bourbon, cherry juice and some black pepper to a small saucepan. Simmer until reduced to 1/4 cup, about 10 minutes. Your pot may flambe from the bourbon, don't worry- just wait until the alcohol burns off. Once reduced, turn off the heat and whisk in the butter. Sprinkle the steak liberally with salt and pepper. Heat a cast-iron pan over medium-high heat. Add a light coat of oil and place the steak in the pan. Cook the steak almost to desired doneness, depending on thickness, 3 to 5 minutes per side. Turn off the heat and glaze the steak on all sides in the pan while flipping. Remove the steak from the pan to rest. For the sandwich build: Pile some Bourbon Creamed Spinach on the bottom piece of the pretzel roll. Thinly slice the steak against the grain and place on top of the spinach. Top with some red onions and finish with the top of the roll. Repeat for the remaining sandwiches. Strain the thawed spinach in a colander and squeeze liquid out with a towel. Melt the butter in a large straight-sided skillet over medium heat. Add the garlic and onions, season with salt and pepper and cook until onions are softened, about 5 minutes. Turn off the heat and add the bourbon. Stir to combine, turn heat back on to medium and simmer 1 minute. Add the cream, and cook until the cream is reduced by half, about 5 minutes. Stir in the cheese and cook until melted, and then mix in the spinach to combine. Cover and cook over low heat until the spinach is tender, 8 to 10 minutes, and then season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 19995,"Chopped Caesar Salad Pizza 1/2 recipe Simple Pizza Dough, recipe follows Olive oil, for brushing crust 8 ounces mozzarella, sliced 1/2 cup grated Parmesan, plus small chunk for shavingw 1 chicken breast, grilled and sliced thinly 2 romaine hearts, washed and dried, cut into 1/2-inch pieces 1/2 cup Caesar Salad Dressing, recipe follows Kosher salt and freshly cracked black pepper 1/2 cup grated Parmesan 1/3 cup mayonnaise 1/4 cup lemon juice 2 tablespoons olive oil 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 2 cloves garlic, minced or grated 1 anchovy fillet, rinsed and dried 1 3/4 cups warm water (105 to 110 degrees F) 1 envelope active dry yeast (2 1/4 teaspoons) 2 teaspoons sugar 3 tablespoons olive oil 4 cups bread flour, plus more for dusting 2 teaspoons salt Nonstick spray Instructions: Prepare the Simple Pizza Dough according to recipe. Preheat the oven to 500 degrees F. On a baking sheet brushed liberally with olive oil, stretch the dough to desired shape and thickness. Brush the crust with olive oil and top with the mozzarella slices. Bake the pizza until the dough crisps up and cheese is melted, about 15 minutes. Remove the pizza from oven. Top the melted mozzarella with the grated Parmesan and sliced chicken. Toss the romaine hearts with the Caesar Salad Dressing and season with salt and pepper. Top the pizza with the Caesar salad and shave over some Parmesan. Serve and enjoy! Cook's Note: If you don't have a pizza stone at home, no worries, use a well-oiled sheet tray and a hot oven to achieve a crisp bottom on your pizza! Also place the dough on the very bottom rack of your oven. It will help to create that crispy crust. In a blender or food processor, process the Parmesan, mayonnaise, lemon juice, olive oil, mustard, Worcestershire, salt, pepper, garlic and anchovy until emulsified and smooth. Refrigerate until ready to use.; In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like! Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water. Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19996,"Airline Cookie Sheet Cake Nonstick cooking spray, for the pan 2 1/4 cups all-purpose flour 1 1/2 cups granulated sugar 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1 cup buttermilk 1 cup speculoos spread 1/2 cup canola oil or other neutral oil 1 tablespoon vanilla extract 2 large eggs 2 sticks (1 cup) unsalted butter, softened 1/2 cup speculoos spread 1 cup powdered sugar 1 teaspoon vanilla extract 1/8 teaspoon kosher salt Brown gel food coloring, optional Shredded coconut, fresh rosemary sprigs and mini candy canes, for decorating, optional Instructions: For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with nonstick cooking spray and line the bottom with parchment. In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder and salt. In a separate medium bowl, whisk together the buttermilk, speculoos, oil, vanilla, eggs and 3/4 cup water. Add the wet ingredients to the dry ingredients and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 28 minutes. Allow to cool completely. For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and speculoos until creamy. Gradually add the powdered sugar and mix to combine. Mix in the vanilla and salt. Mix in the food coloring if desired until combined. Use an offset spatula to frost the top of the cake in the pan. If desired, sprinkle the top of the cake with shredded coconut for snow, then decorate with rosemary sprigs for trees and mini candy canes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 19997,"How to Make Beef Stew | Beef Stew Vegetable oil, for searing 2 1/2 pounds beef chuck, cut into 2-inch cubes Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 medium onions, cut into 6ths 5 cloves garlic, crushed 1 tablespoon tomato paste 1/3 cup all-purpose flour, or to cover 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned 6 sprigs parsley 6 sprigs fresh thyme 2 bay leaves 1 1/4 pounds medium red potatoes, quartered 4 medium carrots, cut into 2-inch pieces 2 celery stalks, cut into 2-inch pieces 7 canned whole, peeled tomatoes, lightly crushed 2 to 3 teaspoons red wine vinegar, or to taste Instructions: Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan. Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.) Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 19998,"Shrimp Cocktail with Rach's Quick Remoulade 1 lemon 1 tablespoon coriander seeds, a palmful 1 tablespoon mustard seeds, a palmful 2 dried bay leaves 36 large to jumbo shrimp, raw, peeled and deveined (ask for these at the fish counter) 1 1/2 cups mayonnaise 1/2 cup Creole mustard, eyeball the amount 2 teaspoons cayenne pepper sauce, eyeball it 2 scallions, thinly sliced 1 rib celery, finely chopped 1 lemon, juiced Instructions: For the shrimp: Place a deep pot half filled with water on the stove over high heat. Squeeze the juice of 1 lemon into the water and drop the halved lemon into the pot. Add the coriander seeds, mustard seeds and bay leaves to the water. When the water boils, add the shrimp. Boil until the shrimp turn pink and the tails curl towards the heads, 4 to 5 minutes. Drain and cold shock under running water. For the remoulade: Combine the mayonnaise, mustard, cayenne sauce, scallions, celery and lemon juice in a small bowl. Arrange the shrimp around the sauce on a serving plate and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19999,"Cowboy Carrots in the Round 3 cups mashed cooked carrots 1 cup cracker crumbs 1 cup milk 3/4 cup grated sharp cheddar 1 cup butter, softened 1/4 cup grated onion 1 teaspoon salt 1/4 teaspoon hot red pepper sauce 1 dash Worcestershire sauce 4 eggs, slightly beaten 2 (10-ounce) packages peas, steamed Instructions: Preheat the oven to 350 degrees F. Combine the carrots, cracker crumbs, milk, cheese, butter, onion, salt, hot red pepper sauce, and Worcestershire sauce in a bowl and mix well. Fold in the eggs. Pour into a greased 1 1/2-quart ring mold. Bake for 40 to 45 minutes, or until firm. Unmold onto platter. Fill center with steamed peas. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 20000,"Apple Butter Glazed Ham 5 pounds Macintosh apples, scrubbed and quartered (not peeled) 4 cups apple juice 2 cups brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg Juice of 1 lemon 1 (10-pound) ham 1 carrot, chopped 1 celery stalk, chopped 1 leek, chopped 1 onion, chopped 1 garlic head, halved 1 cup apple butter 1/2 cup honey 1/4 cup Dijon mustard 4 cups water Instructions: For the apple butter: In a large stockpot, combine the apples with the apple juice. Cook on low heat until the apples are tender, about 45 minutes. Remove from heat and pass through a fine sieve. Pour the puree back in the stockpot. Bring to a simmer and add the brown sugar, cinnamon, nutmeg, and lemon juice. Cook on low heat for about 1 1/2 hours until it's reduced by half and thickens up, stirring regularly and skimming the surface if necessary. Remove from heat and let cool.
For the ham: Put the ham, carrot, celery, leek, onion, and garlic in a large stockpot and cover with water. Bring to a boil and let simmer for 2 hours. Drain and place into a roasting pan.
Preheat the oven at 350 degrees F.
In a bowl, combine the apple butter, honey, and Dijon mustard. Peel off the skin of the ham and brush it with apple butter mixture. Pour the water in the bottom of the pan. Place in the oven and cook for 1 1/2 hours, making sure to baste it with the sauce every 15 minutes during cooking process. Remove the ham from the grill and let sit for 10 minutes before carving.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20001,"Grilled Mussels and Cheesy Grilled Country Bread 1 loaf crusty country bread, preferably seeded or herbed 1-1/2 ounce Gruyere cheese 2 pounds cleaned muscles 2 medium shallots, sliced 2 teaspoons unsalted butter 1/2 cup dry white wine 1/2 cup unsalted chicken broth (optional) 2 slices cooked bacon, crumbled (optional) 1/4 cup chopped flat leaf parsley freshly ground black pepper Instructions: Preheat grill to medium high. Cut country loaf into slices. Place on grill to toast one side.
Meanwhile, cover bottom of a large straight sided and heat proof skillet with foil to protect from soot. Place pan on the grill and add all ingredients, except butter, parsley, bacon and black pepper, stirring to mix. Remove bread slices to a cookie sheet, toasted side up and grate some gruyere cheese over the slices. Return bread slices to the grill to toast the other side and melt the cheese.
While bread slices are toasting, tint skillet loosely with foil and cover the grill, until bread slices are toasted (about 1 minute depending on grill heat. Be sure to check so bread doesn't burn).
Open grill and remove bread slices to cookie sheet and set aside. Close grill and allow muscles to continue cooking about another 3 minutes. Remove the foil and if some have not opened, give the pot a stir and cook another 1-2 minutes.
Remove skillet from grill and remove and discard any muscles that have not opened. Scoop remaining mussels into a large serving bowl. Return skillet with liquid to the grill, and let simmer 1-2 minutes to combine flavors. Remove from heat, swirl in butter, and pour liquid over muscles in bowl.
Sprinkle with black pepper, crumbled bacon (if using) and parsley. Serve with toasted country bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20002,"Macaroni and Fontina Cheese (from the Dean and Deluca Cookbook) 1 tablespoon olive oil 1 medium onion, thinly sliced 1 clove garlic, minced 4 small yellow and/or orange bell peppers, trimmed and cut into very thin strips 2 small zucchini (6 ounces total), cut crosswise into thin slices, then into thin strips 2 small yellow crookneck squash (6 ounces each), cut crosswise into thin slices, then into thin strips Salt and freshly ground pepper to taste 8 ounces imported Italian penne or another short tubular shape 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 sprigs fresh rosemary 4 fresh sage leaves 1 bay leaf 1 1/2 cups milk 1 1/4 cups grated Italian fontina cheese Instructions: Preheat the oven to 425 degrees.
Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.
Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick--the consistency of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 20003,"Healthier Homemade Potato Chips 2 Russet potatoes, peeled, soaked in cold water and sliced thinly - about 1/8-inch thick 2 Tbs. cider vinegar or white wine
salt and black pepper to taste salt and black pepper to taste
1 Tbs. chili powder Instructions: Place oven rack in center of oven and preheat oven to 350 F. Arrange potato slices directly onto oven rack in a single layer. Bake until golden brown and crispy, about 8-10 minutes. Place in serving bowl and sprinkle lightly with vinegar, chili, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20004,"Roasted Beet and Goat Cheese Salad with Summer Greens 2 large golden beets 2 large red beets 4 tablespoons white wine vinegar 1/2 cup olive oil 2 teaspoons fresh thyme leaves Salt and freshly ground black pepper
2 tablespoons lemon juice 2 shallots, finely diced 4 cups arugula 4 ounces soft mild goat cheese Instructions: Preheat the oven to 425 degrees F.
Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper.
When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper.
Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 20005,"Catfish Ceviche 1 pound US farm-raised catfish fillets, cut into 1/2-inch pieces 1 teaspoon grapefruit zest 1 teaspoon lime zest 1/2 cup freshly squeezed grapefruit juice 1/3 cup freshly squeezed lime juice 1 medium tomato, seeded and diced 1 small red onion, finely diced 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1 jalapeno, seeded and minced 1 tablespoon chopped fresh cilantro leaves 1 tablespoon chopped fresh oregano leaves 1 1/2 teaspoons kosher salt 1/2 teaspoon turbinado sugar 1/2 teaspoon toasted and ground cumin 1 avocado, pitted, peeled and diced Instructions: Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a leak-proof container and refrigerate for 4 to 8 hours, turning 2 to 3 times, during this time, to evenly distribute the marinade. Drain the marinade and put the fish into a large serving bowl. Add the tomato, onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado and stir gently to combine. Cover and refrigerate for 30 minutes prior to serving. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 20006,"Fake Crepes 3/4 cup chocolate hazelnut spread Four 8-inch wheat tortillas, room temperature
1/2 stick salted butter
1 1/3 cups miniature marshmallows
1/2 cup finely chopped hazelnuts, or pistachios, or pecans
Sliced bananas, for serving, optional
Instructions: Divide the chocolate hazelnut spread among the tortillas and spread evenly over half of the surface of each. On a griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter until bubbly. Add 1 or 2 of the tortillas, spread-side up, to the griddle. Spread 1/3 cup marshmallows in an even, single layer over the chocolate spread on each tortilla. Cook until the tortillas bubble in the pan and turn light golden brown on the bottom. Using a spatula, quickly fold the uncovered half of the tortilla over the marshmallows, making a half-circle. Press on the top of the tortillas gently to seal. When the marshmallows are slightly melted and spongy, flip the crepe and let stand in the pan until the underside is just hot; do not overcook. Transfer the crepes to a cutting board and let stand for 1 minute. Repeat with the remaining butter, tortillas, and marshmallows. To serve, put the chopped hazelnuts on a plate. Cut the crepes in half crosswise, and then quickly press the cut side and round edges into the nuts to adhere. Sprinkle additional nuts over the top and serve immediately garnished with banana slices, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20007,"Salmon Baked in Phyllo with Warm Potato Salad Olive oil 3/4 cup sweet Swedish mustard, divided 1/2-cup fresh dill, chopped, divided 4 (4-ounce) salmon fillet pieces, center cut (16 ounces) Sea salt Freshly cracked black pepper 1/4 pound unsalted butter, melted 3 phyllo pastry sheets 1 tablespoon caraway seed, toasted 1 leek, white part only, cut in rings 1 pound fingerling potatoes, roasted 1 cup creme fraiche 2 tablespoons dried currants 1 bunch mesclun greens 1-ounce salmon roe Instructions: Mix together 2 tablespoons each olive oil, sweet mustard, and dill. Brush the mixture on the salmon fillets; season with salt and pepper. Preheat oven to 350 degrees F, brush a baking sheet with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Brush the sheet with melted butter, then dust with some caraway and dill. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, remove 4-inches off the side of the sheets to form a square. Now, cut criss-cross to make 4 even squares. Transfer the squares to the baking sheet. Lay a piece of salmon in the center of each square and fold up the corners. As you work, keep the phyllo covered with a damp, not wet, towel to prevent drying out. Brush the pastry lightly with butter and bake for 25 minutes or until the fish is opaque. In the meantime prepare the potatoes. Coat a saute pan with olive oil and cook the leeks until translucent. Cut the roasted potatoes in half lengthwise and place face down in the pan to give them color. Add creme fraiche, remaining mustard, dill, and currants. Cook over low heat until heated through, about 5 minutes. To serve: divide the potato mixture among 4 shallow bowls, mound a handful of greens on top followed by the salmon phyllo. Garnish with salmon caviar and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20008,"Helen's Cheesecake Butter for cake pan 6 ounces zwieback cookies, crumbed and mixed with 1 cup sugar, 1 teaspoon ground cinnamon and 1/2 cup melted 7 tablespoons softened butter 4 large eggs, separated 1 cup sugar 2 pounds farmer's cheese 1 teaspoon vanilla Grated peel of 1 lemon 2 tablespoons lemon juice 3 tablespoons flour 1 teaspoon baking powder 1/4 cup chopped walnuts Instructions: Butter a 9-inch or 10-inch springform cake pan. Set aside 3/4 cup of the crumb dough to sprinkle over the top. Press crumb mixture on bottom and up sides of form (as much as will stick). Preheat oven to 325 degrees. Mix butter, egg yolks, sugar together. Add cheese, vanilla, grated rind and lemon juice, flour and baking powder. Beat 4 egg whites until peaked. Fold into cheese mixture and pour on top of dough. Add chopped walnuts to reserved crumb mixture and sprinkle mixture over the top. Bake for 1 hour or until set. Turn off heat, open oven door and let stand for 1 hour or until cooled. Remove rim of spring form pan and set cake with its cake bottom on serving plate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20009,"Chocolate Chip Cheesecake Bars 1 package (8 oz) cream cheese, softened 1/2 cup sugar 1 egg 1/2 cup coconut, if desired 1 roll (16.5 oz) Pillsbury? refrigerated chocolate chip cookies Instructions: Heat oven to 350 degrees F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 20010,"Jeffrey's Crispy Oyster Nachos 1 yucca root, peeled and sliced thin to make chips Canola oil, for frying Sea salt 2 tablespoons mustard 3 tablespoons honey 1 tablespoon lemon juice 1 tablespoon chopped habanero pepper 2 egg yolks 1/2 cup chopped cilantro 1/2 cup olive oil 16 oysters, shucked Buttermilk, for dredging Flour, for dredging 1 1/2 cups Mango Pico, recipe follows 1/2 cup diced mango 1/2 cup diced tomatoes 1 tablespoon lemon juice 1/4 cup diced onion 1/4 cup chopped cilantro 1/4 teaspoon sea salt Instructions: Preheat a fryer with canola oil to 375 degrees F. Soak yucca root chips in hot water for 15 minutes. Remove from the water and pat dry with paper towels. Fry until light brown, about 1 to 1 1/2 minutes. Season with sea salt. Set aside. In a blender, combine mustard, honey, lemon, habanero, egg yolks, and cilantro and puree. With the machine running, add the olive oil slowly. Season with salt. Refrigerate until ready to use. In a saucepan heat canola oil to 375 degrees F. Soak the oysters in buttermilk and transfer to the flour to get a light coating and fry for 45 seconds to 1 minute until lightly brown. Transfer oysters to a paper towel to drain. Place oysters on top of yucca root chips, spoon a little habanero sauce on each oyster and sprinkle with mango pico. Mix all ingredients in a bowl and let sit for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 20011,"Coconut Ice Cream 2 cups milk 2 cups heavy cream 2 cups coconut milk 1 cup coconut flakes, toasted 8 egg yolks 11/2 cups sugar Pinch salt Instructions: Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes. Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar. Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath. Churn in a standard ice cream machine. ","[Viognier, Riesling, Gewrztraminer]" 20012,"Wonton Ravioli with Apple Cider Glaze 4 cups apple cider 1 1/2 teaspoons freshly ground black pepper 8 ounces ground turkey 8 ounces ground pork 1/2 cup finely grated Asiago cheese 1 shallot, minced 2 cloves garlic, minced 2 tablespoons coarsely chopped fresh sage 1 teaspoon freshly ground black pepper 1 (1 pound/454 g) package round wonton wrappers (60 wonton wrappers) 1 egg, whisked for egg wash 1/4 cup finely chopped fresh chives Salt Carrot and Fennel Salad with White Wine Dressing, recipe follows Instructions: For the apple cider glaze: Put the apple cider in a large saute pan over high heat. Once apple cider has reduced by 1/2 and has achieved thick syrup consistency, add the black pepper, stir, and set aside. For the wonton ravioli: In a tall-rimmed saute pan bring heavily salted water to a boil. Reduce the heat slightly to a gentle boil. For the wonton filling: Put the ground turkey, ground pork, Asiago cheese, minced shallot, minced garlic, sage, and black pepper, in a large bowl and mix well to incorporate. To assemble the wonton ravioli: Put a wonton wrapper on a clean dry working surface and brush the entire wrapper with egg wash. Keep the remaining wonton wrappers covered while working to prevent them from drying out. Put 1 tablespoon meat mixture in the center of 30 wonton wrapper. To cover, gently stretch another wonton over top, connecting the edges of the wrappers, press to secure. Gently lift, cup hands over filling to release any air inside, pinch around the rim to secure and put on a dry tray. Repeat with remaining wontons. To cook the wontons: Gently put 5 wontons in the boiling water, turn over half way though cooking and remove once the meat is cooked and no longer pink, approximately 5 minutes. To serve the wonton ravioli: Put the wonton ravioli in a large bowl, drizzle with the apple cider glaze, put on a serving dish and garnish with chopped fresh chives. Serve with Carrot and Fennel Salad with White Wine Dressing, recipe follows. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 20013,"Sloppy Bombay Joes 2 tablespoons vegetable oil 1 tablespoon minced ginger 2 cloves garlic, minced 1/2 serrano cl, seeded and finely minced (save the other half for the turkey) 1 teaspoon garam masala 1/2 teaspoon paprika 1 (15-ounce) can tomato sauce 1 cup water 3 to 4 tablespoons vegetable oil Small handful shelled pistachios, about 1/4 cup Small handful raisins, about 1/4 cup 1 teaspoon cumin seeds 1/2 large white onion, finely diced 1 red bell pepper, seeds and membrane removed, finely diced 1/2 serrano cl, seeds intact (don't chop it up unless you like things spicy!) Kosher salt 1 pound ground turkey 1/2 teaspoon honey 1/4 cup half-and-half Small handful chopped fresh cilantro (soft stems included) 4 to 6 hamburger buns Instructions: Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes. Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside. Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes. Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes. Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro. Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 20014,"Pork Chops with Squash and Sage Kosher salt 2 tablespoons packed light brown sugar 12 fresh sage leaves 4 bone-in pork loin (T-bone) chops (3/4 to 1 inch thick) 1 medium butternut squash, peeled, halved lengthwise and sliced crosswise 3 tablespoons extra-virgin olive oil 1/4 teaspoon freshly grated nutmeg 3/4 cup low-sodium chicken broth Juice of 1/2 lemon Instructions: Preheat the oven to 425 degrees F. Combine 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar and 4 sage leaves in a small saucepan over medium-high heat, stirring, until the sugar and salt dissolve. Pour the mixture into a large bowl and add 5 cups cold water. Submerge the pork chops in the brine and refrigerate 10 minutes. Chop 3 sage leaves; set aside. Toss the remaining 5 sage leaves with the squash, 2 tablespoons olive oil, the nutmeg and 1/2 teaspoon salt. Spread on a baking sheet and roast until tender, 25 to 30 minutes. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Drain the pork and pat dry. Add to the skillet and cook until a meat thermometer inserted sideways into the center registers 140 degrees F, 5 to 7 minutes per side. Divide among 4 plates. Add the chicken broth and the remaining 1 tablespoon brown sugar to the skillet; simmer, stirring, until reduced by half, about 3 minutes. Remove from the heat and add the lemon juice, the reserved chopped sage, and salt to taste. Drizzle the pork with the sauce and serve with the squash. ","[Cabernet Sauvignon, Pinot Noir, Barbera, Tempranillo]" 20015,"Italian Beer Slushy 1 shot Campari 1 shot best-quality vodka
1/2 ounce fresh orange juice
Crushed ice
Lager beer, such as Peroni, very cold, for topping
Orange slice, for garnish
Instructions: Combine the Campari, vodka and orange juice in a tall glass. Fill with crushed ice and top off with beer. Serve immediately, garnished with an orange slice. ","[Nero d'Avola, Aglianico, Tempranillo, Garnacha]" 20016,"Gina's Banana Cupcakes 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 stick butter, softened 1/2 cup granulated sugar 1/4 cup sour cream 1 1/2 teaspoons vanilla extract 2 large eggs 2 large ripe bananas, peeled, and mashed 3/4 cup chopped walnuts 4 ounce cream cheese, softened 2 tablespoons butter, softened 2 tablespoons molasses 2 cups confectioners' sugar 2 tablespoons whole milk Instructions: Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting. In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla. Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20017,"Mezcal-Cynar Negroni 1 1/2 ounces mezcal 1 ounce Cynar 1/2 ounce sweet vermouth 1/2 ounce dry vermouth Ice Lemon peel, for garnish Instructions: Stir the mezcal, Cynar and sweet and dry vermouth in a shaker with ice. Strain into a glass. Garnish with a lemon peel. ","[Mezcal, Cynar]" 20018,"Sangria Ice Pops 1 (750-ml) bottle fruity red wine 1 cup unsweetened pomegranate juice 1/4 cup simple syrup 2 tablespoons corn syrup 2 tablespoons orange juice 2 tablespoons red grape juice 2 apples, cored and chopped 2 oranges, chopped 2 ripe pears, chopped Instructions: In a medium saucepan, reduce the wine to about 2 1/2 cups. While still hot, add the remaining ingredients and steep overnight, refrigerated. Strain the mixture and fill ice pop molds; freeze until solid. ","[Tempranillo, Garnacha, Pinot Noir, Barbera]" 20019,"Bloomin' Apple Vegetable oil, for frying One 12-ounce bottle hard cider 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 2 tablespoons sugar 3 Granny Smith apples, stemmed 24 mini marshmallows 1/2 cup prepared caramel sauce 1/2 teaspoon kosher salt Whipped cream, for serving Instructions: Fill a large, heavy-bottomed pot halfway with oil, attach a deep-fry thermometer to the side of the pot and heat to 350 degrees F. Line a baking sheet with paper towels and set aside. Whisk together the cider, flour and 1 teaspoon cinnamon in a large bowl until no lumps remain and the batter is completely smooth. Stir together the sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Slice the apples in half crosswise (not through the stem). Scoop out the core and seeds using a melon baller, being careful not to go all the way through the apple. Have ready a 1 1/2-inch, 2-inch and 2 1/2-inch round biscuit or cookie cutters. Make 3 concentric circles on each apple half starting with the smallest biscuit cutter around the core and then working out with a slightly bigger cutter each time. Press each ring down into the apple but don't go through the skin (you should have 3 rings). This keeps the apple intact. (See Cook's Note.) Flip an apple over and, visualizing a quarter placed on top of the stem in the center, cut slits through the apple about 1/2 inch apart, circling around the quarter. This also keeps the apple intact. Repeat with the remaining apples. Use your hands to gently pull apart the outer layers of the apple while keeping the skin intact. This will allow the batter to sink into the cuts and help the apple bloom. Sprinkle each apple half with 1 teaspoon of the cinnamon-sugar mixture and let sit for 5 minutes. Stuff the centers with 4 marshmallows each. Place 2 apples at a time in the batter, using a slotted spoon to turn them and evenly coat. Lower each apple cut-side down into the hot oil with the slotted spoon and fry until crispy and golden brown on the bottom, about 3 minutes. Flip the apples over and continue to fry until the apples are tender and golden brown and crispy on the top, 2 to 3 minutes more. Transfer with a slotted spoon to the prepared baking sheet to drain. Repeat with the remaining apples, being sure to bring the oil temperature back to 350 degrees F before frying again.
Meanwhile, stir the caramel sauce and salt in a small bowl until well combined. Dollop each apple with whipped cream and drizzle with the caramel sauce. Serve with the remaining sauce for dipping.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20020,"Franks Twisted Diner Bread 1 egg 4 1/2 cups baker's flour 1/3 cup powdered milk 1 teaspoon salt 4 ounces wheat bran 1 package dry yeast 4 ounces yogurt 1-ounce honey 1-ounce butter, melted 2 1/2 cups warm water Instructions: Preheat oven to 350 degrees F. Beat egg thoroughly and set aside. Mix flour, powdered milk, salt, wheat bran and yeast in a large bowl. Mix yogurt, honey, butter and water in a separate bowl. Add wet ingredients to dry. Knead mixture for approximately 7 minutes until dough is no longer wet but smooth. Let rise until doubled in size. Remove dough from bowl and invert it onto a lightly floured surface. Divide dough into 3 equal parts. Pat dough to make 3 equal strips approximately 10 to 12 inches long and about 1 to 1 1/2-inches thick. Join the ends of each bread strip and pinch all 3 together. Begin braiding, lapping each strip 1 at a time over the other. Pinch the ends together. Tuck the pinched ends underneath the braided bread. Line a baking sheet with parchment or waxed paper. Place the bread on baking sheet. With pastry brush, brush loaf evenly with beaten egg. Allow dough to rise until doubled in size. Bake until lightly brown, 15 to 20 minutes. Remove from the oven and cool on a rack. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 20021,"Malted Chocolate Truffles 8 ounces semisweet chocolate, finely chopped (not chips) 1/3 cup heavy cream 2 tablespoons honey 1/4 cup plus 2 tablespoons malt powder 2 tablespoons unsalted butter, at room temperature Instructions: Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heatsafe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat. Meanwhile, bring the cream, honey and 2 tablespoons of the malt powder to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey and malt. Gradually whisk the cream mixture into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour. Line a rimmed baking sheet with parchment paper. Scoop rounded tablespoons with a tablespoon measure or small ice cream scoop, roll into balls and set on the prepared baking sheet. Refrigerate until set, about 15 minutes. Put the remaining 1/4 cup malt powder in a shallow dish and roll the truffles in the malt powder. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20022,"Orange Creamsicle Crisps PretzelCrisps? Vanilla Greek yogurt Clementine Instructions: Put a spoonful of vanilla Greek yogurt on a plain PretzelCrisps®, then top with a clementine slice. ","[Chardonnay, Riesling, Gewrztraminer]" 20023,"Johnny O Chili 5 pounds ground beef 2 onions, chopped 1/3 cup granulated garlic 3/8 cup (6 tablespoons) chili powder 54 ounces tomato soup 54 ounces water 9 ounces condensed crushed tomatoes 9 ounces crushed tomatoes 2 1/2 tablespoons ground cumin 1 tablespoon cayenne Cinnamon Instructions: Brown the ground beef with onions, garlic, and chili powder. Mix all other ingredients in large stock pot and add browned beef mixture. Season with cinnamon, to taste. Simmer chili until flavors are incorporated. ","[Syrah, Malbec, Tempranillo, Garnacha]" 20024,"Chicken and Smoked Sausage Gumbo 1 cup vegetable oil 1 cup all-purpose flour 1 1/2 cups chopped onions 1 cup chopped celery 1 cup chopped bell peppers 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices 1 1/2 teaspoons salt 1/4 teaspoon cayenne 3 bay leaves 6 cups chicken broth 1 pound boneless chicken meat, cut into 1-inch chunks 1 teaspoon Rustic Rub, recipe follows 2 tablespoons chopped fresh parsley leaves 1/2 cup chopped green onions 1 tablespoon file powder 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme Instructions: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls. Combine all ingredients and store in an air-tight container. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 20025,"Asian BBQ Duck Pancakes with Hoisin, Scallions, and Cucumber 1 quart boiled water 1 Peking duck (about 4 to 5 pounds) 1 tablespoon peanut oil 3 ounces grated ginger root 1 star anise 1 teaspoon chinese five spice powder 8 ounces soy sauce 1/4 cup honey 2 tablespoons sesame oil 4 Moo Shu pancakes (available in Asian markets) Hoisin sauce 1 large cucumber, peeled and cut into 2-inch strips 2 bunches scallions, cleaned and cut into 2-inch strips Cilantro sprigs, for garnish Instructions: In a large pot, bring the water to a boil. Place the duck in boiling water and simmer for 5 minutes. Let cool and dry. While the duck is cooling, in a saucepan, add peanut oil. Heat. Add ginger, star anise, Chinese five spice powder, soy sauce and honey. Add sesame oil. Bring mixture to a boil. Cover duck with marinade and place in the refrigerator overnight. The next day: Preheat oven to 350 degrees. Drain and pat duck dry. In a roasting pan with rack and 1/2 cup of water. Roast 2 hours. Let cool then, remove the meat from the carcass and save the skin. Cut the duck into strips, and then assemble the pancake. In a warm oven or grill, heat the pancake. Spread 1/2 tablespoon hoisin sauce over each pancake. Place 2 to 3 ounces of duck, 2 cucumber strips and 2 scallion strips in front of the pancake. Then roll it like sushi into a tube shape. Cut off the end, then cut the remaining pieces into 1-inch rounds. Arrange on a serving tray and garnish with the crisp skin and fresh cilantro ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 20026,"Big Daddy's Ravioli with Marinara Sauce 3 tablespoons olive oil 2 cloves garlic, chopped 1 pound ground meatloaf mix (veal, pork and beef) 1 (32-ounce) jar your favorite marinara sauce, divided Salt and freshly ground black pepper 1 cup part-skim ricotta 3 tablespoons chopped fresh parsley 1/2 cup frozen peas Nonstick cooking spray 48 square wonton wrappers 3 large egg whites, beaten until foamy Grated Parmesan, for serving Instructions: In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic. Saute until the garlic becomes fragrant, about 3 minutes. Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper. Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes. Remove from the heat and let the mixture cool, about 20 minutes. Stir in the ricotta, parsley and peas. Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray. Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton. Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top. Press the edges together to seal. Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling. Refrigerate until ready to use. Place the remaining marinara in a saucepan over low heat. To a large pot of boiling, salted water, add the ravioli in small batches. When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel. Serve the ravioli in warmed bowls with marinara and grated Parmesan. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 20027,"Sauteed Sea Bass Fillets with Brown Butter Brussel Sprouts and Triple Mustard Vinaigrette 4 sea bass fillets or other firm white fish Sea salt and freshly ground black pepper Extra-virgin olive oil, to saute Brown Butter Brussels Sprouts, recipe follows Triple Mustard Vinaigrette, recipe follows 3 tablespoons unsalted butter 6 large cipollini onions, peeled and cut into 1/6's or 1/8's 1 pound Brussels sprouts, bases trimmed, outer leaves removed and halved 2 1/2 cups chicken stock, or as needed 1 bay leaf Salt and pepper 1 teaspoon chopped thyme leaves 1 tablespoon mustard seed 1 large shallot, minced 3 tablespoons Champagne vinegar 2 tablespoons whole grain mustard 1 tablespoon honey 2 teaspoons dry mustard Salt and pepper 1 cup extra-virgin olive oil 1 small bunch parsley, leaves only, chopped Instructions: Set fish on a large plate and sprinkle generously on both sides with salt and pepper. Drizzle olive oil over fish sufficient to cover all surfaces and allow fish to marinade for 5 to 10 minutes. Heat a large skillet (nonstick works well) on high heat. Just as skillet starts to smoke add fish and immediately reduce heat to medium. Cook fillets on 1 side until fish releases easily from pan and is golden brown and slightly crispy. Turn fillets and continue to cook until fish is just cooked through, time will depend on thickness of fillets. If you have particularly thick fillets, you may need to reduce heat to very low and cover pan to finish cooking. Serve fish immediately with Triple Mustard Vinaigrette, and Brown Butter Brussels Sprouts. In a large skillet heat butter until it is foamy and just starts to brown on the edges. Add cipollini and cook on high heat, tossing frequently, until cipollini are nicely browned and just starting to get tender. Add Brussels sprouts, and cook, tossing frequently, until they are well browned on the cut sides and just starting to turn bright green. Add enough chicken stock to just cover Brussels sprouts and add bay leaf. Bring stock to a simmer and cook until vegetables are just tender and liquid has reduced nearly all the way. Add more stock to pan if liquid reduces before vegetables are tender. Add salt and pepper, to taste, and stir in thyme. Serve Brussels sprouts in their sauce. Place mustard seed in a small skillet and cook over medium-high heat, shaking pan frequently, until seeds start to pop. Immediately transfer seeds to a small bowl. Add shallot, vinegar, grain mustard, honey and dry mustard and whisk to combine. Add some salt and pepper and allow mixture to sit for 5 to 10 minutes to meld flavors and dissolve salt. Whisk in olive oil, then add parsley and adjust seasoning, to taste. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 20028,"HDTV Salisbury Steak Dinner 2 pounds ground sirloin 1 medium onion, chopped 1 jalapeno pepper, seeded and chopped 2 garlic cloves, chopped 1 large egg 1/2 cup panko bread crumbs Salt and pepper 3 tablespoons olive oil 2 cups sliced mushrooms 2 tablespoons unsalted butter, plus 8 teaspoons for freezing 2 tablespoons all-purpose flour 2 cups dry red wine 2 cups prepared garlic mashed potatoes 2 cups blanched green beans and baby carrots 1 cup Microwave Brownie batter, recipe follows 1/2 cup (1 stick) unsalted butter 3 ounces unsweetened chocolate 2 large eggs 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract Nonstick cooking spray 1/2 cup chocolate chips Instructions: Combine the sirloin, onion, jalapeno, garlic, egg, bread crumbs, and salt and pepper, mixing well with your hands. Form the mixture into 4 (1/2-inch thick) patties, shaped like a steak. Put 1 tablespoon oil into a skillet over medium-high heat and brown the Salisbury steaks on both sides, about 3 to 5 minutes, adding more oil to the pan as needed. Set the browned steaks aside and let them cool.
Add the mushrooms to the same pan, along with the butter and flour. Cook over medium heat for 3 to 5 minutes, until the butter has melted and the flour is cooked through. Remove the pan from the heat and pour in the red wine. Return the pan to the heat and cook until the sauce has thickened, about 5 minutes more. Remove from the heat and let cool.
In a microwave-safe plastic TV dinner tray, put the steaks in the largest compartment and cover each with 1/4 of the sauce. Put 1/2 cup mashed potatoes into another section and top with 1 teaspoon butter. Put 1/2 cup vegetables in another section and top with 1 teaspoon butter. Pour enough Microwave Brownie batter into the last section to come up almost to the top of the container and sprinkle over some chocolate chips. Cover the whole thing with plastic wrap and freeze overnight, or up to 1 month.
When ready to eat, remove from the freezer and cut the plastic wrap away from the brownie compartment. Microwave on high for 6 minutes, then on medium for 3 minutes. (Times will vary depending on the wattage of your microwave.) Let rest for 1 minute, carefully remove the plastic wrap, and eat. Put the butter and chocolate into a microwave-safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside.
In another bowl, whisk together the eggs and sugar.
In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine. Follow instructions above. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 20029,"Teriyaki Salmon with Grilled Scallions and Avocado Cucumber Salad 2 tablespoons rice vinegar 1/2 cup Food Network Kitchen? Inspirations Japanese Style Teriyaki Cooking Sauce Four 4-ounce center-cut salmon fillets Vegetable oil, for brushing and oiling the grill grates 1 bunch scallions, trimmed Kosher salt and freshly ground black pepper 2 Persian cucumbers, cut into half moons 1 avocado, cubed 2 teaspoons toasted sesame seeds Instructions: Preheat an outdoor grill to medium heat. Stir together the rice vinegar and 1/4 cup of the Japanese Style Teriyaki Cooking Sauce in a medium bowl.
Oil the grill grates. Brush the salmon and scallions with oil. Sprinkle with salt and pepper. Place the salmon on the grill, flat-side down, and brush the tops with some of the remaining cooking sauce. Place the scallions on the grill and brush with some of the remaining cooking sauce. Cover and cook until the scallions are charred and tender, about 3 minutes. Flip the fish, brush with the remaining cooking sauce and continue to cook until the fish is almost cooked through (it will cook more after you remove it from the grill), 4 to 5 minutes per side. Remove the salmon and scallions to a cutting board. Coarsely chop the scallions.
Add the cucumber, avocado and scallions to the bowl with the vinegar sauce and toss. Mound the salad onto 4 serving plates. Plate the salmon next to the salad. Sprinkle with the sesame seeds.
","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]

" 20030,"No Meat Dairy Free Garlickee Tacos 4 heads garlic, unpeeled 4 ears sweet corn, unshucked Corn tortillas 2 tablespoons olive oil 5 limes, juiced 1 orange, juiced Generous pinch sea salt White (or black) pepper, to taste 1 generous teaspoon cl powder (or more to taste) 1 small red (or green) pepper, seeded and diced 1/2 red onion finely minced Bunch cilantro, leaves chopped 3 or 4 ripe avocados, thickly sliced Carton cherry tomatoes Instructions: Slice off tops of garlic. Place in foil; drizzle with olive oil, salt, and pepper. Close foil loosely and place on grill.
Remove most of husk from corn leaving only the thin pale green husk layer. Peel back husk removing silk; replace husk. Roast corn turning as needed (about every 2 minutes) until corn is golden brown, approximately 10 minutes. Remove from grill.
Stack tortillas in foil; sprinkle with a little water from fingertips. Close foil and place on grill to warm.
Whisk together in medium bowl olive oil, lime juice, orange juice, sea salt, pepper, and cl powder.
While corn is still warm shuck and remove from cob. Mix with olive oil/lime juice mixture. Add red pepper, onion, and cilantro.
Check the garlic - it's done when yields to soft pressure and is nicely browned. Squeeze out roasted garlic and spread on warmed tortilla. Fill tortilla with corn mixture. Add slices of avocado and garnish with tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20031,"Crispy-Cakey Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 1/4 teaspoons salt 3/4 teaspoon baking soda 2 sticks unsalted butter, softened 3/4 cup packed light brown sugar 3/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups semisweet chocolate chips Instructions: Whisk the flour, salt and baking soda in a large bowl.
Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20032,"No-Worry Poached Eggs 2 tablespoons distilled white vinegar Large eggs Instructions: Put the vinegar in a small or medium saucepan (depending on how many eggs you are making). Gently crack the eggs into the vinegar. Holding the saucepan handle, rock or swirl the pot gently so the vinegar redistributes between the eggs. This will help start the coagulation of the whites. Bring a teakettle filled with water to a boil and then gently pour the water down the inside side of the pan until you have enough water to covering the eggs by about 2 inches. Cover and set a timer for 5 minutes. This will help set the eggs. Uncover, turn the heat on high and quickly bring to a boil. As soon as the water is boiling, turn off the heat. Push any foam that has risen to the top to the side and immediately remove the eggs with a slotted spoon. The whites will be set but the yolk will still be runny. For harder cooked eggs, boil for another 1 to 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20033,"French Onion Soup 2 tablespoons olive oil 6 medium yellow onions, sliced thin
4 tablespoons (1/2 stick) butter 4 sprigs fresh thyme
2 bay leaves
1 tablespoon flour
1 cup dry white wine
Kosher salt 6 cups Homemade Beef Stock, recipe follows 4 sourdough boules, each about 1 pound, and 10 inches in diameter 2 cups grated Gruyere cheese 2- 3 tablespoons olive oil 5 pounds meaty beef bones, such as shank bones 4 carrots, halved
4 stalks celery, halved
2 large yellow onions, halved
2 bay leaves
1 head garlic, halved
1 teaspoon black peppercorns
Instructions: Heat the olive oil in a large Dutch oven over medium heat. Stir in the onions, butter, thyme and bay leaves. Cook, adding some water and scraping up any brown bits from the bottom of the pot occasionally, until the onions are deep golden brown, about 45 minutes. Stir the flour into the onions and then add the beef stock, wine and some salt, and simmer for 30 minutes. Discard the bay leaves. While the soup cooks, slice a few inches from the tops of the boules and pull out the bread inside, leaving a 1-inch thick crust. Reserve the insides for serving with the soup. Preheat the broiler. Put the bread bowls on a baking sheet. Ladle the soup into the bread bowls. Divide the Gruyere among the bowls and broil until the cheese is melted and bubbly, 2 to 3 minutes. Transfer the soup bowls to plates and serve hot with the reserved bread, for dipping in the soup. Preheat the oven to 450 degrees F. Put enough olive oil in a heavy-bottomed roasting pan to coat the bottom, then add the beef bones. Roast until browned, turning occasionally, 35 to 40 minutes. Put the carrots, celery, onions, bay leaves, garlic and peppercorns in a large stock pot . Add the beef bones, making sure to scrape off and add any brown bits from the roasting pan. Add 8 cups water and bring to a boil over medium-high heat, skimming any scum on the surface. Lower the heat and simmer, skimming every hour or so, for 4 1/2 hours. Strain the stock through a fine strainer into a metal container. Set the container in an ice bath to cool. If not using right away, refrigerate in an airtight container for up to 1 week, or freeze for 4 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20034,"Strawberry Rhubarb Meringue Pie Pate brisee, recipe follows Egg wash, made by lightly beating 1 large egg white 1 1/2 pounds fresh rhubarb, cut into 1-inch pieces 1 3/4 cups granulated sugar 1 teaspoon cinnamon Pinch ground cloves 1 pint strawberries, sliced 2 to 3 tablespoons cornstarch, depending upon the juiciness of the fruit 3 tablespoons black raspberry liqueur (recommended: Chambord) 4 large egg whites Pinch cream of tartar Pinch salt 1/2 teaspoon vanilla 1/4 cup confectioners' sugar, or to taste 1 1/4 cups all-purpose flour 3/4 stick (6 tablespoons) unsalted butter, chilled and cut into bits 2 tablespoons vegetable shortening, chilled 1/4 teaspoon salt 2 to 3 tablespoons ice water Instructions: Roll out the dough 1/8-inch thick on a floured surface and fit into a 9-inch pie plate. Crimp the edge decoratively and prick the bottom with a fork. Chill for 30 minutes. Preheat oven to 425 degrees F. Line the shell with waxed paper and fill the paper with raw rice. Bake in the lower third of the oven for 15 minutes. Remove the rice and paper carefully and brush the shell with the egg wash. Bake the shell for 15 minutes more, or until golden. Let it cool on a rack. The shell can be made 1 day ahead and stored, covered loosely, in a cool, dry place. In a large bowl let the rhubarb macerate with 3/4 cup of the granulated sugar for 1 hour. In a saucepan combine the rhubarb mixture with the cinnamon and cloves and bring to a bowl. Simmer, stirring occasionally, until the rhubarb is almost tender. Add the strawberries and simmer, stirring, until the rhubarb is tender. In a small bowl combine the cornstarch and the liqueur and add to the rhubarb mixture, stirring. Cook over moderately low heat until thickened. Transfer the filling to a bowl and let it cool. Chill, covered, overnight. Preheat the oven to 350 degrees F. In a bowl with an electric mixer beat the egg whites until foamy. Add the cream of tartar and salt and beat until the whites hold soft peaks. Beat in the remaining 1 cup granulated sugar, a little at a time, and beat until the whites hold stiff peaks. Beat in the vanilla and transfer 1/3 of the meringue to a pastry bag fitted with a decorative tip. Spoon the filling into the shell and spread the remaining meringue over it, smoothing the top. With the tip of a small knife, score the top, forming a latticework pattern. With the pastry bag, pip meringue over the top of the pie, following the lattice design. Sift the confectioners? sugar over the pie and bake it on a baking sheet in the middle of the oven to 10 minutes. Put the pie under a preheated broiler about 4 inches from the heat until golden. In a bowl, blend the flour, butter, shortening, and salt until the mixture resembles meal. Add the water, tossing with a fork and adding more water if necessary to form a soft by not sticky dough. Form the dough into a ball, dust it with flour, and chill, wrapped in wax paper, for 1 hour. The dough can be made 2 days ahead and kept refrigerated, wrapped in plastic wrap. It can be frozen for 1 month, wrapped in plastic wrap and foil. Yield: dough for 1 single-crust 9-inch pie. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20035,"Beer Braised BBQ Pork Butt 2 tablespoons salt About 40 grinds black pepper 2 tablespoons chili powder 1 tablespoon garlic powder 2 teaspoons ground coriander 2 teaspoons ground mustard seed 12 ounces good ale or dark beer, such as Bass 4 cloves garlic, chopped One 5-pound pork butt (shoulder of the animal) 1/2 cup ketchup 2 tablespoons whole grain Dijon mustard 3 tablespoons Worcestershire sauce 1/3 cup dark brown sugar Instructions: Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 20036,"Curried Chicken Salad Sandwich 2 cups mayonnaise 1/2 cup commercial chutney 3 tablespoons mild curry powder 6 bone-in chicken breasts Kosher salt and freshly ground black pepper 1/2 cup coarsely chopped walnuts 1/2 cup dark raisins 3/4 cups finely chopped celery 4 croissants Instructions: To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 20037,"Smoked Tomatoes 8 plum tomatoes (about 2 pounds), halved and seeded Kosher salt and freshly ground pepper 4 sprigs rosemary or thyme
Instructions: Soak the wood chips in water 1 hour, then prepare your grill for smoking. Season the tomatoes with salt and pepper. Divide the herbs between the disposable pie pans, then add the tomatoes, cut-side down. Once the grill reaches 250 degrees F, place the pans with the tomatoes on the cooler side of the grill. Close the grill and let smoke until the tomatoes are tender, 30 to 40 minutes. If using a gas grill, turn off the flame and let the tomatoes sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature. ","[Barolo, Barbaresco, Rioja, Tempranillo]" 20038,"Ensalada de Lentejas (Lentil Salad) 6 large shallots, thinly sliced lengthwise and cut into julienne strips (see Note) 1/4 cup sherry vinegar 2 tablespoons lemon juice Small pinch sugar 1 small Anaheim cl, stemmed, seeded, and cut into fine julienne 2 cups brown lentils, picked over and rinsed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2/3 cup fruity Spanish olive oil 1/2 bunch cilantro, leaves only, finely chopped Instructions: Place the shallots in a small bowl. Add the vinegar, lemon juice, sugar, and cl. Let stand while you cook the lentils. In a large saucepan, combine the lentils with enough water to cover by 2 or 3 inches. Bring to a boil over high heat, then lower the heat so that the water is just simmering. Partially cover and cook for 30 to 35 minutes, or until the lentils are tender but still hold their shape. Drain well in a sieve and transfer to a serving bowl with the salt, pepper, and olive oil. Add the shallot/cl mixture and toss again gently. Let the salad stand at room temperature for 30 minutes so that the flavors can marry, sprinkle with cilantro, and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 20039,"Slow Cooker Beef Paprikash 1 medium onion, sliced 2 pounds cubed beef stew meat (about 1- to 1 1/2-inch pieces) 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 red bell peppers, stemmed, seeded and coarsely chopped
2 cloves garlic, minced 1/2 cup low-sodium beef broth 2 tablespoons sweet paprika 2 tablespoons tomato paste 1 teaspoon caraway seeds, crushed 1/2 cup sour cream 1/4 cup freshly chopped dill and/or parsley Hot boiled egg noodles or potatoes, for serving Instructions: Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 20040,"Caramelized Shallot Jus 1 tablespoon vegetable or canola oil 4 cups whole shallots, peeled 3 tablespoons sugar 1 cup port 1 cup brandy 1 cup chicken broth Salt and pepper Instructions: Heat oil to smoking in a thick-bottomed 2-quart saucepan, add the shallots and the sugar. Reduce the heat to low and caramelize the shallots. When the shallots are nicely browned add the port and brandy. Reduce the liquid until syrupy. Add the chicken stock and bring to a boil. Season with salt and pepper. Reduce and thicken until the sauce naps (coats) the back of a spoon. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 20041,"Fried Zucchini Coins 1/2 cup cornmeal 1/4 cup all-purpose flour 1 teaspoon dried basil 1 teaspoon kosher salt, plus for seasoning 1/4 teaspoon cayenne Freshly ground black pepper 2 large eggs, slightly beaten Vegetable oil, for shallow frying 2 small zucchini, sliced into 1/8 to 1/4-inch thick coins Instructions: Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl. Beat the eggs in another bowl. Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking. Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 20042,"Lemon and Vodka Martinis 3/4 cup sugar, preferably superfine 1/2 cup strained fresh lemon juice (about 2 large lemons) 1/2 cup chilled vodka Ice cubes 1 cup chilled sweet sparkling white wine, such as Asti Spumante Lemon slices, optional Instructions: Place 4 large martini glasses in the freezer. Combine the sugar and lemon juice in a small bowl; whisk until the sugar dissolves. (The lemon syrup can be made 3 days ahead. Cover and chill.) Combine 1/4 cup lemon syrup and the vodka in a martini shaker. Add ice cubes. Cover and shake 8 to 10 times, then strain the mixture equally into 4 very cold martini glasses (about 3 tablespoons each). Add 1/4 cup chilled sparkling wine to each glass. Garnish each martini with a lemon slice if desired, and serve very cold. ","[Prosecco, Sauvignon Blanc, Riesling, Gewrztraminer]" 20043,"Chicken Enchilasagna 3 tablespoons vegetable oil 1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
4 boneless, skinless chicken breasts
3 cups part-skim ricotta
3 cups grated Monterey Jack cheese
1/4 cup chopped fresh parsley
One 14-ounce can green enchilada sauce
One 14-ounce can red enchilada sauce
11 cooked lasagna noodles, cooled
2 cups grated sharp Cheddar Instructions: Preheat the oven to 375 degrees F. Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred. In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix. In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the Cheddar on top. Bake until bubbly, about 30 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Chianti]" 20044,"Butternut Squash Risotto 1 quart chicken stock 1 cup water 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, grated or chopped 2 cups Arborio rice 1 cup dry white wine 1 (10-ounce) box cooked frozen butternut squash Nutmeg, grated, to taste 2 tablespoons butter 7 or 8 leaves fresh sage, slivered 1 cup grated Parmigiano Reggiano Instructions: Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low. Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 20045,"Rosti with Bacon, Mushrooms and Onions 6 large baking potatoes 1 tablespoon salt 3 1/2 ounces smoked bacon, thinly sliced vertically 3 1/2 ounces onion, diced 1 sprig thyme 3 1/2 ounces mushrooms, diced 2 tablespoons oil 2 ounces butter 6 slices Gruyere Serving suggestion: green salad. Instructions: Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt. In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. Add mushrooms and cook for about 5 minutes until soft. Combine with the potatoes and mix gently, taking care not to mash them too much. Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes. Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Barbera]" 20046,"Pureed Chickpea Soup - Passato di Ceci Extra-virgin olive oil 1/4 pound pancetta, cut in 1/2-inch dice 1 large onion, peeled and cut in 1/2-inch dice 2 celery ribs, cut in 1/2-inch dice 1 large or 2 small carrots peeled and cut in 1/2-inch dice 6 garlic cloves, smashed, divided 2 pinches crushed red pepper flakes Kosher salt 1 pound chickpeas, soaked in water overnight 2 quarts chicken stock 1 bundle fresh thyme 3 bay leaves 1 quart water 3 sprigs rosemary, leaves finely chopped 5 to 6 (1/2-inch) slices country style bread, cut into 1/2-inch cubes Instructions: Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften. Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes. Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM! Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect. Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil. See ya ladle! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 20047,"Gulf Coast Gumbo 1 1/2 quarts (6 cups) chicken stock 1 pound crawfish, rinsed well in several changes of cold water and eviscerated 1 pound (31 to 40 size) shrimp, deveined 1 tablespoon olive oil 1 pound chorizo sausage 1 large white onion, chopped 3 stalks celery, diced medium 1 green bell pepper, stem and seeds removed and diced medium 1/2 cup all-purpose flour 3 tablespoons tomato paste 1 tablespoon garlic powder 1 teaspoon crushed red pepper flakes 5 or 6 fresh or defrosted fresh frozen okra, stem-end removed and sliced 3 tablespoons freshly chopped parsley leaves, divided 3 or 4 fresh scallions, white and tender green parts only, sliced 1 red bell pepper, stem and seeds removed and diced medium 3 large fresh tomatoes, seeds removed and medium diced 2 dozen shucked oysters 1 pound cooked lump crabmeat, picked over for shells 2 cups cooked white rice 1 to 2 tablespoons file powder Instructions: Bring the chicken stock to a boil in a medium saucepan. Add the crayfish a little at a time so as not to stop the boil, and let cook until pink. Using a slotted spoon remove the crayfish and set aside until they are cool enough to handle. (Skim off and discard any impurities that have risen to the surface of the stock.) Now, remove the shells from the shrimp and add the shells to the pot of chicken stock, reserving the uncooked shrimp on a utility platter. Allow the shrimp shells to cook in the broth until pink, then strain the stock into another container and discard the shells. While the shrimp shells are boiling, heat the olive oil in a saute pan over medium-high heat. Brown the sausage and remove to a platter until it is cool enough to handle. In the sausage drippings over medium heat, saute the onion, celery, and green bell pepper until the onion turns translucent. Reduce the heat and whisk in the flour to make a roux, and let cook for about 15 minutes until it becomes a brown roux. While the roux is browning, slice the sausage into 1/4 to 1/2-inch pieces. Put the tomato paste in a small bowl and add some of the warm stock to make a slurry. Gradually whisk the warm stock and the tomato paste into the roux. Add the garlic powder, crushed red pepper, okra, 1 tablespoon parsley, scallions, red bell pepper, tomatoes and sausage. Cook over low heat until the okra - which contains a thickening agent - is tender, about 15 minutes, and the sausage is cooked through. While the mixture is cooking, remove the crayfish from their shells. (This is done by cracking the tail with both hands and forcing it back out through the curve of the tail.) Add the oysters and shrimp to the pot and cook about 5 minutes until the oysters are plump and the shrimp are pink. Stir in crayfish. Remove pot from heat and carefully fold in crab, trying not to break up the lumps. To serve, place some rice on serving dish and spoon some gumbo over. Sprinkle with file powder and garnish with remaining parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 20048,"Corn, Cheddar and Red Onion Tortilla 3 ears Smoked Corn on the Cob, recipe follows 4 medium red-skinned new potatoes or Yukon Gold potatoes (about 12 ounces) 5 tablespoons extra-virgin olive oil 1 yellow onion, halved and sliced 1/2-inch-thick
1 1/2 teaspoons kosher salt, plus more for seasoning the vegetables Freshly ground black pepper 10 large eggs 1/2 cup milk 3 cups coarsely grated medium-sharp Cheddar 4 ears corn Olive oil or vegetable oil, for seasoning Instructions: Smoke the corn according to the directions below. When it is cool enough to handle, strip the kernels from the cobs. Pour enough cold water over the potatoes in a 3-quart saucepan to cover them by a few inches. Bring the water to a boil over medium-high heat, then adjust the heat so the water is at a gentle boil. Cook until the potatoes are tender when poked with a fork, 20 to 30 minutes, depending on the size of the potatoes. Drain the potatoes, and cool them to room temperature. Peel them, if you like, and cut them into 1/2-inch slices.
Position the rack in the center of the oven and preheat the oven to 325 degrees F.
Heat 3 tablespoons of the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onions, season them lightly with salt and pepper and cook, stirring occasionally, until they are wilted but not browned, about 6 minutes.
Beat the eggs, milk and 1 1/2 teaspoons salt together in a large bowl until thoroughly blended. Stir in the corn kernels and cheese.
Add the remaining 2 tablespoons olive oil to the pan and swirl it around to coat the sides as much as possible. Gently stir the sliced potatoes into the skillet and cook them a minute or two to warm them through.
Reduce the heat to medium-low and pour the egg mixture into the skillet. Don't stir. In about a minute, the egg should begin to bubble in a few spots around and near the edges. If it starts to bubble sooner, lift the pan from the heat and reduce the heat slightly. Wait a minute and return the pan to the heat. Cook until the edges are lightly browned (check by carefully slipping a thin metal spatula or knife along the edge of the tortilla), about 5 minutes.
Set the skillet in the oven and cook until the top is puffed and brown and the center is firm to the touch, 25 to 30 minutes.
Serve the tortilla hot after letting it rest 5 minutes, warm after resting 30 to 40 minutes, or cooled completely to room temperature. In any case, run a thin, flexible spatula around the sides, then underneath to make sure the tortilla hasn't stuck to the pan. Serve the hot tortilla right from the pan.
You can serve the warm or room temperature tortilla from the pan as well or, if you're feeling adventurous and have strong wrists, invert it onto a plate as follows: make sure the tortilla is not stuck to any part of the pan. Cover the pan with a plate that is at least 2 inches wider than the pan. Working about one foot over a counter, hold the handle of the skillet with one hand and clamp the plate over the top of the skillet with the other. Invert the skillet over the plate in one quick motion, then lower the plate onto the counter and lift off the skillet. You can also cut the tortilla into wedges in the pan and lift them to individual serving plates. Trim the husk and as much of the silk as you can from the ears. Season the corn by rubbing the ears lightly with olive or vegetable oil.
Smoke the kernels until they are tender and browned, about 20 minutes, checking the corn for doneness after about 15 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20049,"Stuffed Veal Chops 1/4 cup minced prosciutto 1/4 cup grated sharp provolone cheese 1/4 cup small diced roasted peppers 1/2 small onion, grated 2 tablespoons seasoned Italian bread crumbs 2 tablespoons minced fresh oregano leaves 1/2 teaspoon coarse black pepper 1/2 teaspoon salt 2 (1-inch thick) veal chops, frenched Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil Instructions: In a medium bowl, mix all the filling ingredients together until well combined. Set aside. Have grill preheated over high heat and oven preheated to 350 degrees F. Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides. Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes. ","[Barolo, Barbaresco, Chianti, Rioja]" 20050,"Blood-O Margarita Ice About 2 ounces blood orange juice 1 1/2 ounces tequila, such as Patron Gold 1/2 ounce triple sec Juice of 1 lime Splash simple syrup Dash sour mix Instructions: Fill a cocktail shaker with ice. Add the blood orange juice, tequila, triple sec, lime juice, simple syrup and sour mix. Shake vigorously to combine. Pour over an ice-filled Collins glass.
","[Tequila, Cointreau, Lime]" 20051,"Pork Chop Layered Salad with Blue Cheese Dressing 1 tablespoon kosher salt 1 tablespoon light brown sugar
1 tablespoon sweet smoked paprika
1 teaspoon cayenne pepper 1 teaspoon onion powder
1 teaspoon black pepper Three 8-ounce bone-in loin pork chops
3 to 4 tablespoons olive oil 1 cup sour cream 1/2 cup milk
1/2 cup mayonnaise
Zest of 1 lemon
Kosher salt and freshly ground black pepper 1 cup blue cheese crumbles
8 slices bacon 2 heads Romaine lettuce, chopped
2 cups spinach, stems removed 1 pint grape tomatoes, halved
1 medium red onion, chopped
3 hard-boiled eggs, chopped
2 cups frozen peas, thawed Instructions: For the pork chops: Combine the salt, brown sugar, smoked paprika, cayenne pepper, onion powder and black pepper in a small bowl. Season the pork chops on both sides with the spice mixture, cover with plastic wrap and let sit at room temperature for 1 hour. For the blue cheese dressing: Meanwhile, whisk the sour cream, milk, mayonnaise, lemon zest and some salt and pepper in a medium bowl until smooth. Fold in the blue cheese so the crumbles do not come apart. Refrigerate the dressing until you serve the salad. Heat a large cast iron skillet over medium high heat, then add enough olive oil to coat the bottom of the pan; heat. Add the pork chops and cook until golden brown on both sides and a meat thermometer reads 145 degrees F., 6 to 8 minutes per side. Transfer to a plate and let rest 5 minutes. For the layered salad: Heat a medium cast iron skillet over medium-high heat, add the bacon and cook, turning once, until crispy, 5 to 7 minutes. Drain on a paper towel- lined plate and crumble. To assemble the salad: Slice the pork chops 1 1/2-inches thick. Put a layer of lettuce in the bottom of the trifle dish, then layer in the spinach, grape tomatoes, onion, hard-boiled eggs, crumbled bacon and peas in that order. Repeat the layers and then top with the pork chops. Serve with the blue cheese dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 20052,"Sausage Meatballs Marinara with Khorasan Wheat 1 cup khorasan wheat berries, such as Kamut, picked through for pebbles 1 pound hot Italian pork or turkey sausage links 2 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced Kosher salt Small pinch crushed red pepper 1 tablespoon tomato paste One 15-ounce can whole plum tomatoes (no salt added), crushed by hand, with juices Small handful fresh basil leaves, plus more for garnish
2 tablespoons grated Parmesan Instructions: Bring a medium saucepan filled two-thirds full with water to a boil. Add the wheat berries, and cook until the grains have plumped and are tender but still chewy, 55 minutes to 1 hour; strain. (The wheat berries can be cooked and refrigerated up to 2 days in advance.) Squeeze the sausage out of the casings, divide into 20 pieces and roll into Ping-Pong-ball-sized meatballs. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the meatballs, and cook, undisturbed, until golden brown and crispy on the bottom, about 3 minutes. Flip and cook the other side until brown and crispy, about 3 minutes more. Remove the skillet from the heat, and transfer the meatballs to a plate. They should be about 3/4 of the way cooked. Wipe out the skillet. Put the remaining 1 tablespoon oil, garlic, 1/2 teaspoon salt and crushed red pepper in the skillet, and set over medium heat. Once the oil starts to shimmer, stir until the garlic is lightly golden, about 30 seconds. Add the tomato paste, and stir until the oil turns yellow, about 30 seconds. Add the tomatoes and their juices, the basil and 1/2 cup water, and bring to a boil. Lower the heat to medium-low, and simmer gently for 5 minutes. Add the meatballs, and continue to simmer until the sauce thickens and the meatballs are cooked through, 5 to 7 minutes more. Stir in the wheat berries, and transfer to a serving dish. Sprinkle with the Parmesan and basil, and serve hot. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 20053,"Chicken Pot Pie in a Shell 1 package (10 ounces) Pepperidge Farm? Puff Pastry Shells 1 tablespoon vegetable oil 1 medium onion, chopped (about 1/2 cup) 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request?) 1/2 cup milk 1 package (10 ounces) frozen peas and carrots 2 cups cubed cooked chicken or turkey Instructions: Prepare the pastry shells according to the package directions. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the chicken and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the pastry shells. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 20054,"Manchester Tart 7/8 cup all-purpose flour (3/4 cup plus 1 tablespoon), plus more for board or cloth Pinch salt (defined in some circles as 1/16 teaspoon) 1 teaspoon sugar 1/3 cup softened butter plus extra, for greasing baking tin 1 glass ice water standing by (probably 3 to 5 tablespoons will be used) 1/4 cup milk 2 tablespoons butter 3/4 cup sugar 5 eggs 3/4 cup cake flour 1 teaspoon baking powder 1/4 cup jam of your choice, such as strawberry, apricot, or raspberry 1/2 cup shredded white coconut Instructions: If you are making your own pastry dough, aerate the flour by sifting it together with the salt and sugar into a large bowl. Add butter in pieces and rub it in with your fingertips until you reach a texture similar to fine bread crumbs. (Try to keep your hands cool). Add cold water gradually, mixing only enough water as you need to make the dough form. Form the dough into a disk (for ease of handling), and place it in a bowl covered with plastic or a clean damp towel, and allow to rest in the refrigerator for 30 minutes. When rested, roll the pastry out onto a lightly floured surface with a rolling pin, to a thickness of about 1/8-inch and line a well buttered 9 1/2-inch flan pan with a removable bottom. Trim away any excess pastry hanging over the edge of the pan. Place pastry shell into the refrigerator for about 30 minutes. Preheat the oven to 375 degrees F. Line the base of the chilled pastry shell with parchment paper. Then fill with ceramic pastry weights (or dried beans) and place on a baking tray in the oven and partially bake (\blind bake) for 25 minutes. Remove the weights/beans, prick the base of pastry to prevent bubbling-up of base, and return to the oven for a further 5 minutes to dry out the base. Remove pastry shell from oven and allow to cool. Also allow oven to cool to 350 degrees F. While the pastry shell is cooling, prepare the sponge cake batter: Heat the milk over low heat. Add the butter and let it melt into the milk. Set the pot aside temporarily. Beat the sugar and eggs in a large bowl with an electric beater until it is about triple in volume and is the consistency of soft whipped cream. Return the pot with the milk to the stovetop and heat until hot. Sift cake flour and baking powder together several times to aerate. Sift the 1/3 of the flour and baking powder into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining third of the flour mixture, folding together after the addition of each third. Then, add the hot milk and butter all at once and fold in. For the filling and topping: Preheat the oven to 350 degrees F. Spread the jam over the base of the cooled pastry shell and pour the cake batter over the top of the layer of jam. Then sprinkle the surface of the cake batter with coconut. Bake in oven for 20 to 25 minutes until the surface springs back when touched and a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Then while wearing oven mitts, push base of tin upwards from bottom to release tart from sides of pan. You may want to use a spatula to also slide the tart off the base onto your serving plate; however, if it starts to break apart, the nearly invisible base of the flan pan enables you to use it for service with little consequence to your presentation. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20055,"Persian Baked Omelette 2 tablespoons olive oil 1 tablespoon unsalted butter
1 large red onion, halved and thinly sliced
4 green onions, white and pale green parts only, finely chopped
2 cloves garlic, finely chopped
2 ounces baby spinach, coarsely chopped
1/4 cup finely chopped fresh chives
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh flat-leaf parsley leaves, finely chopped
2 tablespoons finely chopped fresh dill
Kosher salt and freshly ground black pepper
1/4 cup pine nuts
9 large eggs
1/4 cup whole milk or half-and-half
1 cup Greek yogurt, for serving, optional
Instructions: Preheat the oven to 350 degrees F. Heat the oil and butter in a large nonstick skillet over medium-low heat until shimmering. Add the red onions and cook, stirring occasionally, until softened and starting to brown, about 15 minutes. Add the green onions and garlic and cook for 2 minutes longer. Stir in the spinach; cook until the leaves begin to wilt. Add the chives, cilantro, parsley and dill, and sprinkle with salt and pepper. Take the skillet from the heat and stir in the pine nuts. Beat the eggs, milk and some pepper in a blender on low speed for about 30 seconds. Pour the eggs over the veggie mixture. Transfer the skillet to the oven and bake until the omelette is just set and lightly golden brown on top, 20 to 25 minutes. Cool on a baking rack for 5 minutes, then place a large platter over the top of the skillet and flip the omelette onto the platter, bottom-side up. Slice into wedges and top with a dollop of yogurt if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20056,"Round 2 Recipe - Wonton Soup Meat from 1 spare rib leftover from Sweet and Sticky Spareribs with Fried Noodles, finely chopped, recipe follows 1 carrot, grated 1 scallion, thinly sliced 12 wonton wrappers leftover from Fried Noodles 2 (14.5-ounce) cans chicken broth 1 cup broccoli, leftover from Crispy Orange Beef and Broccoli recipe 1 tablespoon canola oil 2 tablespoons barbeque sauce 2 tablespoons sweet chili sauce 3 tablespoons white vinegar 1/4 cup soy sauce 2 teaspoons finely chopped ginger 1 tablespoon chopped garlic 1 cup pineapple juice 1/4 cup brown sugar Salt and freshly ground black pepper 2 1/2 pounds pork spareribs 1/2 (12-ounce) package wonton wrappers, reserve 12 for round 2 recipe, Wonton Soup 1 cup canola oil Instructions: Combine the meat from the spare rib, the carrot and the scallions in a small bowl. Make wontons by placing a tablespoon of filling in the center of each wrapper. Dampen the edges with water, then fold in half, point to point, and pinch together. Wrap the outside corners around and seal together. Heat the chicken broth in a medium saucepan over medium heat. When the broth has come to a simmer, add the wontons and the broccoli. Cook for 3 minutes, then ladle into serving bowls and serve hot. In a small bowl whisk together all the ingredients for the marinade. Cut the spareribs into individual ribs and put in a resealable plastic bag. Pour the marinade into the bag and toss to coat. Put the bag into a large bowl and refrigerate to let marinate for at least 2 hours or as long as overnight. Preheat the oven to 300 degrees F. Remove the spare ribs from marinade and arrange on a baking sheet, cover with foil and poke holes in the foil to vent. Reserve the marinade. Bake until the ribs are tender, about 1 1/2 hours. In the meantime, pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer the mixture until thick, about 30 minutes. Set aside. After 1 1/2 hours, remove the foil from the spareribs and raise oven temperature to 400 degrees F. Baste the ribs with the reduced marinade and roast in oven for 5 minutes. Turn and baste the ribs again with the remaining sauce and roast for an additional 5 minutes. Remove from the oven and arrange the ribs on a serving platter. Serve hot with Fried Noodles. Fried Noodles: Heat 1 cup canola oil in a medium heavy saucepan, to about 350 degrees F. Cut the wonton wrappers into 1/2-inch wide strips. Fry in batches until golden brown and drain on plate lined with a brown paper bag or paper towels. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20057,"Tangerine Tea Cakes 1/4 cup powdered sugar 13 ounces almond paste or marzipan 1 tablespoon tangerine or orange marmalade or apricot jam 1 tangerine, sectioned and rind grated 3 eggs 1 egg yolk 1/4 cup flour 7 tablespoons unsalted butter, melted Instructions: Arrange 50 mini muffin paper cups on a sheet pan. In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth. Mix in the eggs 1 at a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended. Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full. Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar. Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute. Cool and serve at room temperature in their papers. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 20058,"Roasted Sweet Potatoes and Wilted Spinach 4 pounds sweet potatoes, peeled and quartered Salt Freshly ground black pepper 1/2 cup canola oil 2 large red onions, finely chopped 1/4 cup honey 1/2 cup butter 1 bag baby spinach (between 10 ounces and 16 ounces), soaked, well-rinsed and dried Instructions: Preheat an oven to 350 degrees F. In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20059,"Spinach Lasagna With Mushroom Ragu 12 ounces dried lasagna noodles 1 ounce dried porcini mushrooms 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 large carrot, finely chopped 1 stalk celery, finely chopped 4 cloves garlic, chopped 2 tablespoons tomato paste 2 portobello mushroom caps, chopped 1 1/2 pounds shiitake mushrooms, stems removed, chopped Kosher salt and freshly ground pepper 2 28-ounce cans whole San Marzano tomatoes, crushed by hand 3 bay leaves 1/4 cup chopped fresh parsley 3 ounces parmesan cheese, grated 1 1/2 pounds part-skim mozzarella cheese, shredded 8 ounces asiago cheese, shredded 2 pounds ricotta cheese 2 large eggs, lightly beaten 1 pound frozen chopped spinach, thawed and squeezed dry 1/4 teaspoon freshly grated nutmeg Instructions: Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid. Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes. Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.) Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt. Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water. Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 20060,"Short Ribs of Beef 1/4 cup olive oil Four 8-ounce boneless beef short ribs 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic salt 1/2 teaspoon seasoned salt 1 cup all-purpose flour 6 cloves garlic, smashed 2 carrots, peeled and diced small 2 stalks celery, diced small 1 Vidalia onion, diced small 1 cup red wine 2 cups chicken stock 2 cups veal stock or beef stock 2 cups water One 14.5-ounce can peeled plum tomatoes 2 tablespoons Worcestershire sauce 6 medium red potatoes, diced small, with skin on Three Cheese Polenta, recipe follows 4 1/2 cups water 1 cup finely ground polenta Salt 1/4 cup shredded Gruyere cheese 1/4 cup shredded Parmesan cheese 1/4 cup mild Cheddar cheese 1/4 cup unsalted butter Black pepper Instructions: Preheat oven to 325 degrees F. In a large ovenproof saute pan or roasting pan, heat the olive oil over medium-high heat. Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Pat the seasonings into the meat. Dredge the short ribs in the flour and pat off any excess flour. Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes. Add the garlic, carrots, celery and onions and saute for 3 minutes. Add the wine and simmer for 5 minutes. Stir in the chicken stock, veal stock, water, undrained tomatoes and Worcestershire sauce. Bring to a simmer. Cover and place in the oven. Roast for 2 hours. Then add the potatoes, cover and roast for an additional 30 minutes. Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary. Serve over Three Cheese Polenta. In a large saucepan combine water, polenta and 1/2 teaspoon salt. Stir over high heat until mixture boils; reduce heat to medium-low. Simmer polenta for 25 to 30 minutes or until smooth, whisking occasionally to ensure a smooth consistency. Remove from heat and stir in the cheeses and butter. Add salt and pepper to taste. Set aside and keep warm.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 20061,"My Mother's Tomato Sauce 1 (28-ounce) can whole peeled tomatoes 2 tablespoons extra-virgin olive oil 1/2 cup finely chopped onion Sea salt, preferably gray salt 1 tablespoon minced garlic 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano 1 bay leaf Freshly ground black pepper Instructions: Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. In the can, avoiding cutting yourself with the rim, use your hand to squeeze the tomatoes to a pulp. Re-strain out the new juices, and reserve the juice and pulp separately. Fill the empty can half full with water and set aside. Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and cook with a pinch of salt, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until golden. Add the tomato juices and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, oregano, the half can of water, bay leaf, and salt and pepper, to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, about 30 to 45 minutes. Discard the bay leaf. ","[Barolo, Barbaresco, Chianti, Rioja]" 20062,"Truffle Risotto 2 ounces olive oil 1 cup minced onion 1 clove garlic, minced 2 cups Arborio rice 1 cup white wine 3 cups chicken stock 1/2 cup grated Parmesan 1/4 cup freshly chopped parsley leaves 4 tablespoons butter 2 ounces black truffles Instructions: In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter. Divide into 6 servings and top with shaved truffles. ","[Chardonnay, Barolo, Barbaresco, Pinot Gris]" 20063,"Creamy Salmon Scampi 3 tablespoons extra-virgin olive oil, plus more for brushing the skillet 4 slices country bread (each 1/2 inch thick) 5 cloves garlic, 1 crushed, 4 finely chopped Kosher salt and freshly ground black pepper Four 6-ounce skinless salmon fillets 3 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1/2 cup dry white wine 1 tablespoon lemon juice 1/2 cup heavy cream 1/4 cup chopped fresh flat-leaf parsley Instructions: Heat a large nonstick skillet over medium-low heat and brush lightly with olive oil. Add the bread slices and cook, checking occasionally, until toasted and golden on the bottom, about 3 minutes. Flip and toast the other side, 2 to 3 minutes. While still hot, rub one side of the slices with the crushed garlic and brush with 1 tablespoon of the olive oil. Season lightly with salt and pepper and set aside. Wipe the skillet clean with a paper towel. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Pat the salmon dry and season on both sides with salt and pepper. When the oil is hot, add the salmon, flesh-side down, and sear until well browned, 2 to 3 minutes. Flip and cook until the salmon is just cooked through, 2 to 3 minutes more depending on thickness. Remove to a plate and wipe the skillet clean with a paper towel.
Heat the skillet over medium heat. Add the remaining 1 tablespoon olive oil and the butter. When the butter is melted, add the chopped garlic and red pepper flakes and cook, stirring, until sizzling, about 30 seconds; take care not to let them burn. Add the wine and lemon juice and bring to a boil. Cook, stirring, until reduced by half, 1 to 2 minutes. Add the cream and simmer, stirring, until slightly thickened, 1 to 2 minutes. Return the salmon to the skillet and simmer just to heat through, 1 to 2 minutes. Stir in the parsley and serve in wide shallow bowls with the garlic toast.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20064,"Wild Mushroom Broth 1 ounce dried porcini 1 cup warm water 2 tablespoons minced shallots 1 tablespoon olive oil 1/4 pound mixed wild and domestic mushrooms or one or the other, all but 2 domestic mushroom caps cut into thin slices 2 cups chicken broth Salt and pepper Instructions: Set porcini and warm water in a skillet and bring to a simmer; let mushrooms soak for 20 minutes or until tender. (Take advantage of this time to make your scallop and raddichio salad.) Drain the soaked porcini and rinse them to remove any grit and chop. Strain soaking liquid through a paper lined sieve to remove any grit; reserve. Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom caps, cover and cook over low heat or until mushrooms are tender. Add minced soaked porcini, reserved liquid and broth; bring to a simmer and season to taste; garnish with sliced raw mushroom. ","[Burgundy, Barolo, Barbaresco, Tempranillo]" 20065,"Strawberries with Liqueur 4 cups strawberries, hulled and quartered 3 tablespoons sugar 1/3 cup Framboise or Kirsch Instructions: In a large bowl combine strawberries, sugar and liqueur. Allow to sit at room temperature for about 2 hours. Chill until ready to serve. Spoon into individual dishes and garnish with sweetened whipped cream if desired. ","[Champagne, Moscato, Riesling]" 20066,"Blueberry Oat Tart Oat crust, recipe follows 1/2 cup (70 to 80 grams) blueberries, fresh or frozen (see Cook\u2019s Note) 1/4 cup honey
1/2 lemon, zested and juiced 1/4 teaspoon ground cardamom
Kosher salt, to taste
2 cups (450 grams) labneh, recipe follows (or store-bought is fine too) Cashews, toasted and chopped, for topping
Fresh blueberries, for topping
Honey, for drizzling
1 cup (90 grams) rolled old fashioned oats 1 cup (146 grams) whole unsalted cashews, toasted
1/4 cup (32 grams) hemp seeds
2 tablespoons (25 grams) light brown sugar
1/4 teaspoon Kosher salt
3 tablespoons (38 grams) unrefined coconut oil, room temperature
2 tablespoons (42 grams) honey
1 1/2 teaspoon vanilla extract
1 quart plain Greek yogurt (full fat or 5%) 1/4 teaspoon kosher salt
1/2 lemon, zested and juiced Instructions: In a small saucepan over medium heat, combine blueberries, honey, lemon zest and juice, and cardamom and bring to a boil. Let the mixture bubble for 5 minutes, stirring occasionally with a rubber spatula and swirling the pan around. Once it is thick and syrupy and the blueberries have broken down, remove from the heat and allow it to cool to room temperature. In a medium mixing bowl, combine the labneh with half of the blueberry syrup. Fold together until combined but still a little streaky. Spread the labneh mixture evenly in the oat tart shell, then drizzle on remaining syrup and swirl. Top with chopped toasted cashews, fresh blueberries and a drizzle of honey. Allow the tart to set in the refrigerator overnight or at least 4 hours. Remove the crust from the pan by pressing up the bottom, then transfer to a cutting board. Slice into 8 pieces and serve. Toast the oats in a medium, non-stick skillet over medium heat, stirring occasionally until the oats are light golden brown, 8 to 10 minutes. Add the toasted oats to a food processor along with the cashews, hemp seeds, brown sugar and salt and blend until very fine, like the consistency of fine breadcrumbs. Add the coconut oil, honey, and vanilla and blend until combined and the mixture starts to form a dough. It\u2019ll still look crumbly in the food processor but if you squeeze some in your hand it should stick together. Press into a 14\u201d x 4.5\u201d rectangular fluted tart pan with a removable bottom, spreading it out firmly and evenly. Refrigerate until firm and cold to the touch, at least 1 hour. In a mixing bowl, combine yogurt, salt and lemon juice until fully incorporated. Line a strainer or colander with 2 or 3 layers of cheesecloth and place over a bowl or other receptacle that can catch the liquid. Transfer yogurt mixture to the strainer and twist up the ends of the cheesecloth. Place another bowl on top to weigh down the mixture and then refrigerate overnight, allowing the liquid to drain. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 20067,"Napa Valley Iced Tea Ice cubes 1 bottle lemon vodka (32 ounces) 64 ounces unsweetened iced tea 2/3 cup super fine sugar Lemon-lime soda Lemon slices for garnish Instructions: Put vodka, tea and sugar in a pitcher and give it a good stir to mix. Pour over ice in a Collins glass and top off each glass with a splash of lemon-lime soda. Serve with a slice of lemon. ","[Chardonnay, Sauvignon Blanc, Riesling]" 20068,"Grilled Chicken Tamarind Soup 1 tablespoon canola oil 4 ounces cremini mushrooms, sliced
1 teaspoon kosher salt
2 carrots, peeled and thinly sliced
1 small yellow onion, thinly sliced
6 cups chicken broth
2 tablespoons fish sauce
One 5-ounce jar tamarind paste
4 heads baby bok choy, chopped
1 grilled chicken breast, thinly sliced
2 scallions, sliced, for garnish
Instructions: Heat the oil in a large stockpot over medium-high heat. Add the mushroom, salt, carrot and onion and saute until the vegetables begin to soften, about 3 minutes. Add the broth, fish sauce and tamarind, bring to a boil and then reduce the heat and simmer until the vegetables are fully cooked, about 10 minutes. Add the bok choy and chicken and continue to simmer until the bok choy is cooked and the chicken is heated through, about 5 minutes. Ladle the soup into bowls and serve with a sprinkling of scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20069,"Skillet Lasagna Kosher salt and freshly ground pepper One 16-ounce box lasagna noodles, broken into pieces
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 teaspoons fresh thyme leaves
2 1/2 cups milk (2 percent or whole)
2 teaspoons fresh lemon juice
Freshly ground pepper
1 rotisserie chicken (about 2 pounds), shredded
One 15-ounce tub whole milk ricotta cheese
12 ounces shredded mozzarella Instructions: Preheat the oven to 400 degrees F. In a large pot of salted water, boil the broken lasagna noodles according to package directions until al dente. Drain and reserve. In a medium pot, melt the butter. Once the foaming subsides, add the flour and whisk for about a minute until a roux forms. Add the thyme leaves and whisk another few seconds. Gradually add the milk and keep whisking until a creamy sauce forms, 5 to 8 minutes. Whisk in the lemon juice and season with 1 teaspoon each salt and pepper. Pour 1/2 cup of the sauce in the bottom of a 12-inch cast-iron skillet. Arrange one-third of the noodles on top, then layer with about 1 cup of the chicken, dollop with half the ricotta, sprinkle with 1/3 of the mozzarella and drizzle another 1 cup of the sauce over the cheese. Repeat with another layer of noodles, chicken, ricotta, mozzarella and sauce. Add a final layer of noodles, mozzarella and sauce. Bake until the cheese is browned and bubbly, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 20070,"Hibiscus Tea Punch 8 hibiscus or Red Zinger tea bags 4 cups boiling water 1 1/2 cups sugar or honey 1 (25.4-ounce) bottle sparkling cider, chilled Lemongrass or lemon wedges to garnish Instructions: Place the tea bags in a large container. Add the boiling water and let steep 10 minutes. Remove the tea bags; add the sugar or honey while the tea is hot. Refrigerate until ready to use. Add the sparkling cider. Serve in tall glasses over ice. Garnish with lemongrass or lemon. ","[Prosecco, Cava, Vinho Verde]" 20071,"Prawn Po' Boy 1 stick (8 tablespoons) butter, melted 4 large prawns or 8 large shrimp, peeled, deveined, tails removed 1 tablespoon seafood seasoning, such as Old Bay Oil, for oiling the grill grates 8 slider buns, split 2 teaspoons cayenne pepper 1 cup mayonnaise One 8-ounce can crushed pineapple, drained 2 tablespoons sugar 2 tablespoons apple cider vinegar 1 1/2 cups shredded green cabbage 1 jalapeno pepper, minced Salt Instructions: Prepare a grill for medium-high heat. Brush some butter over the prawns and sprinkle with the seafood seasoning. Lightly oil the grill grates, then grill the prawns just until they turn opaque, being careful not to overcook. Brush the buns with some butter. Grill until marked, about 2 minutes. In a small bowl, stir together the cayenne and 1/4 cup of the mayonnaise. Spread on the buns. In a large bowl, whisk together the pineapple, sugar, vinegar and the remaining 3/4 cup mayonnaise. Add the cabbage and jalapeno, and toss to coat. Add salt to taste. Divide the slaw among the slider buns and then distribute the prawns among the buns. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 20072,"Vegetable Moussaka 1/2 cup extra-virgin olive oil 1 bunch flat-leaf parsley, leaves washed and chopped Salt and freshly ground black pepper 1 large eggplant, peeled and sliced 3 large tomatoes, washed and sliced 1 yellow squash, washed and sliced 1 white onion, sliced thick 1/4 pound green beans, cleaned and cut in 1/2 1 red peppers, washed and julienne 1 green peppers, washed and julienne 1 yellow peppers, washed and julienne Instructions: Preheat the oven to 375 degrees F. Brush a large baking dish extra-virgin olive oil. Season the pan with parsley, salt and freshly ground pepper. Layer the vegetables in the same procedure as lasagna, alternating the different vegetables. Season between the layers with salt, pepper and parsley. Save most of the tomatoes for the top layer. Bake for about 1 hour or until all the vegetables appear soft. Season the top with chopped parsley, salt, freshly ground pepper, and extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 20073,"Ginger Poached Salmon with Lime Basil Cream 2 limes 6 cups water 1 (4-inch) piece fresh ginger, peeled and chopped, about 1/4 cup 1 teaspoon whole black peppercorns 4 (6-ounce) boneless skinless salmon fillets 1/3 cup packed fresh basil leaves Kosher salt and freshly cracked black pepper 1/2 cup creme fraiche or sour cream Instructions: Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid. Add 6 cups water, the squeezed lime halves, ginger, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavor; reduce heat to lowest setting, carefully slide salmon into the water, cover, and poach until fish is just cooked through, 5 to 7 minutes. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve. Meanwhile, zest the remaining lime and add about 1/2 teaspoon zest to the bowl of a food processor; add the juice from half the lime to the bowl (should be about 1 teaspoon juice). Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste. Add the creme fraiche and puree until very smooth. Transfer to a serving bowl and refrigerate until ready to serve. To serve, plate the cold salmon with a drizzle of lime basil cream over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20074,"Pasta al Burro con Formaggino: Pasta with Butter and Cheese 1 pound penne rigate pasta 1/2 cup freshly grated Parmigiano Reggiano cheese 2 tablespoons formaggino (Italian cream cheese) 2 tablespoons butter Salt Instructions: Salt a pot of boiling water, and cook the penne according to instructions on the package. Drain the penne, reserving some pasta water. Pour the pasta into a mixing bowl, along with some pasta water. Add the grated Parmigiano Reggiano cheese, formaggino, and butter. Allow the hot pasta to melt all the ingredients. Mix well and serve immediately. ","[Chardonnay, Barolo, Gavi, Vermentino]" 20075,"Strawberry Cream Martini 2 shots vanilla vodka 2 shots heavy cream 1/2 shot strawberry liqueur 1/2 shot strawberry nectar Strawberry, for garnish Instructions: Combine all ingredients in a pitcher filled with ice. Stir and strain into chilled martini glasses. Garnish with a strawberry. ","[Prosecco, Moscato, Sauvignon Blanc]" 20076,"Chai Chocolate Custard with Ginger Cream 4 whole cloves 4 green cardamom 1 stick cinnamon 1/2-ounce dry whole ginger 3 black peppercorns 16 ounces heavy cream 10 ounces milk 3 ounces sugar 7 1/2 ounces semisweet chocolate 1/2-ounce Darjeeling tea 7 egg yolks 6 ounces heavy cream 3 ounces milk 1 1/2 ounces sugar 3/4 tablespoon whole dried ground ginger 1 sheet gelatin Pinch of salt Instructions: Preheat the oven to 300 degrees. Combine all spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium saucepot, combine the heavy cream, milk, and sugar. Bring to a scald. Pull from heat. Add the crushed spices and allow to infuse for about 10 minutes. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. At this time mixture should be heated slightly, the tea added and infused for 10 minutes. After the infusing process, add a small amount of warm mixture the yolks and temper. Add entire yolk mixture back to the custard, stir. At this point the entire mixture should be passed through a chinois. Pour custard base into desired ovenproof dishes. Fill about 2/3 full allowing room for the ginger cream. Bake in a water bath just until set. Allow the custard to sit at room temperature to cool for about 30 minutes. Chill. For the Ginger Cream: Combine heavy cream, milk and sugar. Bring to a scald. Pull from the flame. Add ground ginger and allow to infuse for about 15 minutes. In the meantime, presoak a gelatin leaf in cool water. Pass milk mixture through a chinois. Add gelatin and stir until dissolved. Cool mixture in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Chill and allow the Ginger Cream to set. ","[Pinot Grigio, Riesling, Gewrztraminer, Moscato]

" 20077,"Ravioli Caprese 2 1/2 cups all-purpose flour, plus more for dusting 1 cup very hot water 3/4 cup whole milk ricotta 1 egg 1/2 cup finely shredded store-bought rotisserie chicken 1/4 cup grated Parmesan 2 tablespoons finely chopped fresh basil leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh basil leaves 2 teaspoons grated lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: For the dough: In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes. For the filling: Combine all the ingredients in a medium bowl and stir to combine. To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap. Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli. Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli. Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 20078,"Cavatelli with Peas and Ricotta Kosher salt 8 ounces (about 2 cups) cavatelli 2 tablespoons extra-virgin olive oil, plus more for drizzling 4 tablespoons unsalted butter Freshly ground pepper 1 cup frozen peas 1/4 cup grated parmesan cheese 1/2 cup chopped arugula 1/3 cup chopped fresh basil 1/4 cup chopped fresh mint 1 cup whole-milk ricotta cheese 1/2 teaspoon grated lemon zest Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain. Heat the olive oil, 2 tablespoons butter, 1/2 cup of the reserved cooking water, 1 teaspoon pepper and the peas in the same pot over medium-high heat. Cook, shaking the pot occasionally, until the peas are tender and the butter melts, 2 to 4 minutes. Return the pasta to the pot along with the remaining 2 tablespoons butter, the parmesan and 3/4 cup cooking water. Stir until creamy, adding the remaining cooking water as needed to loosen. Stir in the arugula, basil and mint. Divide among bowls. Mix the ricotta and lemon zest in a small bowl; season with salt and pepper. Dollop on each serving of pasta. Drizzle with olive oil and season with more pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 20079,"Grilled Chicken Olive oil Juice of 4 lemons
1 heaping tablespoon Dijon mustard
2 tablespoons honey
A dash of salt
4 whole chicken breasts
Instructions: Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge. Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20080,"Broccoli Clouds with Sesame 1 tablespoon vegetable oil 1/2 cup water 2 tablespoons minced ginger Splash of sesame oil 2 cloves garlic, minced 1 tablespoon toasted sesame seeds 2 cups trimmed and sliced in coins broccoli stems Instructions: Heat oil in skillet over medium high heat and stir in ginger. Cook until aroma is released and then stir in garlic. Toss in broccoli slices and toss to coat. Cook for several minutes until broccoli is bright green. Add water and cover to steam. When broccoli is tender, splash in sesame oil and stir in sesame seeds. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 20081,"Tamal Dulce 1 cup real maple syrup 4 star anise 3 whole cloves 1/2 orange, halved 1 cinnamon stick 4 ounces masa harina 1/4 cup fresh whole corn kernels 1 tablespoon pine nuts, toasted 4 tablespoons sultana raisins, softened in hot water 6 tablespoons grated asadero cheese 2 peeled bananas, cut in 1/2 lengthwise and then cut in chunks 6 banana leaves, cut to 8 by 10-inches Instructions: In a large saucepan, slowly boil the syrup, star anise, cloves, orange and cinnamon stick. Simmer the mixture for 5 minutes. Strain the mixture into the masa harina, stir to incorporate and discard the strained spices and fruit. Add the corn, pine nuts, sultana raisins, asadero cheese, and banana pieces to the masa mixture. Preheat oven to 350 degrees F. Thaw a package of banana leaves by placing the still sealed leaves in a shallow pan of hot water, until thawed. Open package and rinse leaves in cool water and then cut into 8-inch pieces. Assemble the tamales by placing 4 ounces of the mixture in the center of each banana leaf. And fold in sides to create a package. Place into the oven and bake for 20 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 20082,"Boon Brussels Sprouts 1 1/2 pounds Brussels sprouts, trimmed and halved, reserving any leaves that separate 1/4 cup plus 2 tablespoons olive oil
2 tablespoons blended oil (canola, olive oil), plus more for frying the leaves
Juice of 1 Meyer lemon (about 2 tablespoons)
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely minced (or to taste)
Freshly ground black pepper Instructions: Preheat a wood oven to 500 degrees F. Alternately, preheat a regular oven to 450 degrees F. In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil. Place two 12-inch cast-iron pans in the oven. Once hot and smoking slightly, remove and add 1 tablespoon blended oil to each and dump in the sprouts, splitting them between the 2 pans. Roast the Brussels sprouts, tossing periodically, until crisp and lightly browned, about 10 minutes. Meanwhile, in a large bowl, whisk together the lemon juice, salt, red pepper flakes, garlic and remaining 1/4 cup olive oil to form a dressing. In a small skillet over medium heat, heat 1/3 cup blended oil. Once the oil is hot, fry any reserved Brussels sprouts leaves until evenly browned and crispy, about 40 seconds. Drain on a paper towel-lined sheet tray and salt while still warm. Toss the roasted Brussels sprouts with the dressing. Transfer to a platter and top with the crispy sprout leaves and a sprinkling of pepper. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20083,"Vanilla American Buttercream 2 sticks (8 ounces) unsalted butter, at room temperature 4 cups confectioners' sugar (1-pound box)
Pinch fine salt
2 teaspoons vanilla extract
1 to 2 tablespoons milk Instructions: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 20084,"Apple-Cherry Noodle Pudding 12 ounces medium egg noodles 3 cups milk 1 cup heavy cream 1 cup Tokai wine 1/2 cup sugar, plus 1/4 cup 3 eggs 3 egg yolks 1/2 cup sour cream 1 teaspoon cornstarch 1 tablespoons dark rum 1 teaspoon vanilla extract 1/2 cup frozen apple juice, thawed 1 tablespoon unsalted butter 1/4 cup dark brown sugar 3 to 4 large tart baking apples, such as Granny Smith, Rome, Golden Delicious or Northern Spy, peeled, cored, cut into quarters, and sliced 1/4-inch thick 3/4 cup dried cherries Instructions: Cook the noodles in the milk, cream, Tokai, and 1/2 cup of the sugar until very soft, about 20 minutes. In a bowl, mix the eggs, egg yolks, sour cream and the remaining 1/4 cup sugar together. Temper the noodles into the eggs by adding a little of the hot liquid to the eggs to raise the temperature and then adding the eggs to the noodles with the heat off. Preheat oven to 375 degrees F. In a bowl, whisk together the cornstarch, rum, vanilla and apple juice concentrate. In a saute pan, melt the butter over high heat. Add the brown sugar to melt, then the apples. Saute for 1 minute. Add the slurry and cook until thickened. Stir in the cherries. In a 2 1/2-quart buttered casserole, alternate the noodle mixture and the fruit in 5 layers (3 noodle and 2 fruit). Bake until browned on top, about 35 minutes. ","[Burgundy, Riesling, Moscato, Pinot Grigio]" 20085,"Homemade Hummus 1 cup dried chickpeas 1 tablespoon baking soda 1/2 cup tahini (sesame paste), well stirred 1/4 cup extra-virgin olive oil, plus more for drizzling 1 clove garlic Juice of 2 lemons 1/2 teaspoon ground cumin 1/4 teaspoon red pepper flakes 1/4 teaspoon paprika, plus more for sprinkling Kosher salt Pita bread and/or vegetable sticks, for serving Instructions: Put the chickpeas in a strainer and pick through to remove any small stones; rinse well. Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda. Set aside to soak at room temperature, at least 12 hours and up to 1 day. Drain the chickpeas and rinse well. Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes. Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water. Transfer to a food processor and puree until smooth. With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper flakes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes. Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread and/or vegetables. To store, cover and refrigerate 3 to 4 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 20086,"Sheet-Pan Omelet with Sausage and Hash Browns 2 pounds large red-skinned potatoes (about 4), cut into 3/4-inch chunks 1 red bell pepper, chopped 1 onion, chopped 3 tablespoons vegetable oil Kosher salt and freshly ground pepper 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon ground thyme Cooking spray 12 large eggs 1 cup shredded cheddar cheese 1/4 cup milk 3 small scallions, thinly sliced 12 frozen fully cooked sausage patties 1/2 cup quartered cherry tomatoes 1 tablespoon chopped mixed fresh herbs Instructions: Preheat the oven to 450? F. Line a baking sheet with foil. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the edges and tender, 40 to 50 minutes. Push the potatoes to one side of the baking sheet so that they cover about half the pan. Make a 6-by-9-inch tray out of a double layer of foil; the sides should be about 1 1/2 inches high. Place the foil tray in a corner of the baking sheet and coat with cooking spray. Whisk the eggs, cheese, milk, 2 scallions, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour the egg mixture into the foil tray. Arrange the sausage patties, overlapping if necessary, in the remaining space on the pan. Return the pan to the oven and bake until the omelet is puffed and set and the sausages are heated through, 20 to 25 minutes. Let sit a few minutes before serving. Top the omelet with the tomatoes and herbs; sprinkle the sausage with the remaining sliced scallion.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 20087,"Cajun Crawfish Fried Rice 3 tablespoons extra-virgin olive oil 3 andouille sausages (about 10 ounces), quartered lengthwise and sliced 1/2 inch thick 2 stalks celery, chopped 1 onion, chopped 1 red bell pepper, chopped 3 cloves garlic, finely chopped 1 1/4 teaspoons Cajun seasoning 4 cups cooked white rice, cooled (thawed if frozen) 1 8-ounce package frozen cooked crawfish tail meat, thawed (or 8 ounces cooked peeled small shrimp) Kosher salt 3 scallions, thinly sliced Fresh cilantro leaves, for topping Instructions: Heat the olive oil in a large nonstick skillet over high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate using a slotted spoon; set aside. Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 minutes. Add the garlic and Cajun seasoning; cook, stirring, 30 seconds. Add the rice and cook, stirring, until warmed through, about 3 minutes. Add the crawfish and sausage; cook, stirring, until warmed through, about 2 minutes. Season with 1/2 teaspoon salt and stir in the scallions. Top with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20088,"Roasted Pork Stuffed with Black Beans Oregano Sour Orange Chopped Garlic Oil 1 (6 to 8 pound) fresh ham Black Beans and Rice (Moros y Cristianos), recipe follows 1/2 pound dried black beans, soaked overnight, drained, and rinsed 5 cups water 1 bay leaf 1/2 Italian pepper 1 onion, diced 1 Italian pepper, diced 2 cloves garlic, chopped, plus 2 garlic cloves, unpeeled and crushed 1/2 teaspoon oregano 2 tablespoons olive oil, plus 4 tablespoons 1 pound uncooked white rice Salt Vinegar Instructions: Prepare marinade by combining the oregano, sour orange juice, chopped garlic, and oil, to taste. Let marinade stand for 1 hour. With a very sharp knife, cut ham across lengthwise, exposing the bone. Cut around the bone around to remove it. Use small cuts to butterfly the ham, so it lies flat. Trim into a rectangular shape. Discard any excessive fat. Season the meat with marinade and set aside, refrigerated, for at least 2 hours. Preheat oven to 375 degrees F. Place rice stuffing in the middle of ham and fold both ways until stuffing is fully covered. Tie with string both lengthwise and across. Place in a roasting pan and cook for 20 minutes per pound or until inside cavity reaches 150 degrees. Bring beans, 5 cups water, bay leaf, and 1/2 piece of Italian pepper to a full boil. Simmer until beans are soft. Strain and remove the pepper. Reserve the water (if necessary, add water to make 4 cups). Saute the onion, pepper, garlic, and oregano in olive oil until translucent. Add the rice, beans, and water and bring to a boil. Season with salt. Reduce heat and cook covered until rice is soft. Saute crushed garlic cloves in the 4 tablespoons of olive oil until brown. Remove the cloves and add to the rice. Season with vinegar and let stand. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 20089,"Mashed Sweet Potatoes 1 sweet potato, peeled and cut into 1-inch pieces 1 brown plantain 1 teaspoon brown sugar 1 teaspoon cinnamon 1 teaspoon butter Nutmeg Salt Instructions: Place the sweet potato in a medium-size pot. Cover with water and bring to a boil. Boil for 10 minutes. Peel the plantain and cut into pieces. Add to the boiling water and cook for 5 minutes. Remove from the heat and drain. Return the potato and plantain to the pot and mash well with a potato masher. Incorporate brown sugar, cinnamon, and butter. Add nutmeg and salt, to taste. Blend well. ","[Chardonnay, Riesling, Gewrztraminer]" 20090,"White Chocolate Eyeball Cakes Nonstick cooking spray, for the baking dish 1/4 cup plus 2 tablespoons all-purpose flour\u202f 1/4 cup sugar 1/4 teaspoon baking powder\u202f 1/4 teaspoon baking soda\u202f 1/8 teaspoon kosher salt\u202f 2 tablespoons milk\u202f 1 tablespoon vegetable oil\u202f 1 teaspoon pure vanilla extract 1 large egg 6 black candy melting wafers 2 ounces blue candy melting wafers\u202f 2 tablespoons plus 1 teaspoon unrefined coconut oil\u202f\u202f 8 ounces white chocolate, chopped 1/2 cup sugar 3 tablespoons cornstarch\u202f 1/8 teaspoon kosher salt\u202f\u202f 1 cup heavy cream\u202f 1 cup milk 2 tablespoons unsalted butter, cut into small cubes\u202f 1 teaspoon pure vanilla extract Deep red gel food coloring, for the pudding\u202f 1/4 cup raspberry jam Instructions: For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla and egg until smooth and combined.\u202f Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, 7 to 10 minutes. Let cool for 10 minutes on a wire rack, then turn out onto a cutting board. Use a 2 1/2-inch round biscuit cutter to cut 6 rounds from the cake (save the scraps for another use); set aside.\u202f For the white chocolate domes: Meanwhile, add 1 black candy melting wafer to each of the bottom cavities of a silicone half-sphere mold with six 3-ounce cavities. Microwave until the wafers are melted, about 1 minute. Transfer the mold to a baking sheet to keep it stable and tap it on a hard surface to make sure there are no air pockets. Freeze until hardened, about 5 minutes.\u202fThese will be the pupils of the eyeballs.\u202f Combine the blue candy melting wafers with 1 teaspoon of the coconut oil in a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until the wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Transfer the mixture to a small piping bag.\u202fPipe the blue mixture around each pupil to create an iris, then freeze until hardened, about 5 minutes.\u202f\u202f Combine 4 ounces of the white chocolate with 1 tablespoon of the coconut oil in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute.\u202f\u202f Pour the white chocolate mixture over the pupils and irises and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes. Repeat with the remaining 4 ounces white chocolate and 1 tablespoon coconut oil to create a second white chocolate layer. (Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes.) Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.\u202f For the filling: Whisk together the sugar, cornstarch and salt in a medium bowl. Whisk together the cream and milk in a medium saucepan. Cook over medium heat, whisking occasionally, until small bubbles begin to form around the edges, about 4 minutes. Add the dry mixture to the saucepan in 3 additions, whisking well after each addition. Cook, whisking constantly, until the mixture is thickened, about 4 minutes. (Do not allow the mixture to boil; adjust the heat if needed.) Remove from the heat and add the butter, vanilla and 5 drops of gel coloring. Whisk to combine. Transfer the pudding to a medium glass bowl, then cover and refrigerate for 30 minutes.\u202f Scoop 3 tablespoons of the pudding into each white chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of pudding about halfway down. Dollop a heaping teaspoon of the raspberry jam into each divot. Top each half-sphere with a cake round, pressing down gently into the pudding just so the cake adheres to the pudding. Freeze until the pudding is set, about 30 minutes.\u202f Gently peel the mold away from each of the domes and trim the edges with a paring knife if needed. Place them cake-side down on a serving platter. Let sit at room temperature for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20091,"Chocolate and Cheese Danish 1/4 cup (2 ounces) cream cheese, at room temperature 1/4 cup (2 ounces) mascarpone cheese, at room temperature 1 egg yolk 1 tablespoon all-purpose flour 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/8 teaspoon fine sea salt 1/2 cup mini chocolate chips 2 (9-inch-square) sheets frozen puff pastry, thawed 1 egg, beaten Instructions: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside. Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside. Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish. Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving. ","[Burgundy, Barolo, Chianti, Tempranillo]" 20092,"Texas-Style Potato Salad with Mustard and Pickled Red Onions 1 1/2 cups red wine vinegar 2 tablespoons sugar 1 teaspoon mustard seeds Kosher salt 1 small red onion, halved and thinly sliced 2 1/2 pounds new red potatoes 6 hard-cooked eggs, coarsely chopped 1 roasted red pepper, finely diced 1 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard Freshly ground black pepper 1/4 cup roughly chopped fresh flat-leaf parsley or cilantro Instructions: Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid. Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance. Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices. Transfer the warm potatoes to a large bowl. Add the eggs, pickled onions and red peppers. Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper. Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20093,"Fresh Green Beans (a.k.a Tom Cruise Green Beans) 2 pounds fresh green beans, tips removed 4 tablespoons butter, melted Salt Instructions: Wash and drain the beans. Put 1 cup water in a medium saucepan. Add the beans and cook until tender but still very crisp, about 6 minutes. Drain the beans and add the butter, tossing to coat as it melts. Season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling]" 20094,"Emeril's Oven-Braised Osso Buco with Orzo \Risotto
8 veal shanks, about 1 1/2 inches thick, tied tightly around the middle with kitchen string 3 cups chopped onions 4 tablespoons olive oil 1/2 cup all-purpose flour 1 1/2 tablespoons Essence, recipe follows 1 1/2 cups diced celery 1 1/2 cups diced carrots 2 tablespoons minced garlic 3 bay leaves 1 1/2 tablespoons chopped fresh thyme leaves 1 1/2 tablespoons chopped fresh rosemary leaves 1 tablespoon salt 1 1/2 teaspoons coarsely ground black pepper 2 1/4 cups dry red wine 1 1/2 quarts rich veal or beef stock 1/2 cup chopped fresh parsley leaves 1 1/2 pounds orzo pasta (uncooked) 3/4 cup finely grated Parmesan, for serving 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 350 degrees F. Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl or plate combine the flour with the Essence and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes. Remove the shanks to a roasting pan or deep lasagna pan large enough to hold the shanks in 1 layer and set aside. Add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Transfer to the roasting pan along with the stock and bring to a boil on the stovetop. Cover the roasting pan and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender. Remove from the oven and add the parsley and orzo to the pan; stir to distribute evenly. Replace the cover and return the pan to the oven for 20 minutes. Remove the pot from the oven and stir gently. Cover and let sit for 10 minutes. Serve immediately, 1 shank per person on top of a bed of orzo. Garnish with some of the grated Parmesan. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Barolo, Barbaresco, Chianti, Rioja]" 20095,"Italian Fruit Punch 2 cups orange juice 2 cups chilled sparkling water 1/2 cup maraschino liqueur 1/4 cup limoncello Ice Black licorice, for garnish Instructions: Combine all the ingredients, except the licorice, in a pitcher. Stir to mix. Pour into glasses and garnish with a stalk of licorice. ","[Prosecco, Moscato, Lambrusco]" 20096,"Lime-Ginger Slushy with Mint 1 1/2 cups sugar 2 cups water 2 inch piece of fresh ginger, sliced 1 1/2 cups fresh lime juice 1 lime, zest finely grated Leaves from 1/2 bunch fresh mint, chopped, plus whole leaves for garnish Crushed ice Instructions: Combine the sugar, water, and ginger in a saucepan over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved ? do not allow the syrup to boil or get dark. Remove from the heat, cover, put in the refrigerator, and let steep until cold. Strain the lime juice into a blender. When the syrup is cold, fish out the ginger slices and pour the syrup into the blender. Add the lime zest. Then add the chopped mint and crushed ice and process until slushy. Spoon the slushy into bowls, garnish with mint leaves, and serve immediately. ","[Viognier, Sauvignon Blanc, Vermentino, Albari?o]" 20097,"Hawaiian Style Smoked Meat 1 pound brown sugar 8 ounces shoyu sauce, preferably Aloha 2 ounces garlic, chopped
2 ounces ginger, chopped
5 pounds pork butt, cut into 2-by-2-by-8-inch strips
1/8 cup oyster sauce Oil, for stir-frying 4 ounces sliced onions Instructions: Mix together sugar, shoyu, garlic and ginger in a bowl. Remove and reserve 1/4 cup, and add the pork to the marinade. Refrigerate, covered, for 24 hours. Preheat a smoker to 260 degrees F. Remove pork from marinade and thread on skewers. Place skewers in smoker and cook until an instant-read thermometer inserted in the center of the meat registers 145 degrees F, 5 to 6 hours. Remove pork from skewers and slice into 1/4-inch pieces. Stir the oyster sauce into the reserved marinade and set aside. Stir fry the meat and onions together in the oil in a hot frying pan until the onions are seared, then add oyster sauce mixture. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 20098,"Beer-Battered Kosher Dills 1/2 cup buttermilk 1 teaspoon Dijon mustard (such as Maille) 1 egg yolk One 2-inch piece fresh horseradish, peeled, coarsely chopped 3/4 cup blended oil Kosher salt and ground white pepper 1 gallon peanut oil, for frying 1 cup all-purpose flour, plus more for dusting 1 tablespoon sugar 1/4 teaspoon baking powder 1/8 teaspoon baking soda Pinch cayenne Kosher salt and cracked black pepper 1 cup pilsner-style beer 1/2 cup buttermilk 5 kosher dill spears Instructions: For the dip: Combine the buttermilk, mustard, egg yolk, horseradish and lemon juice in a food processor and process until the mixture forms a wet puree; add a few drops of water if needed. Drizzle in the oil until an emulsion is formed. Season with 1/2 teaspoon salt and a pinch of white pepper. Taste and add more lemon juice as needed. Chill until ready to serve.
For the beer-battered pickles: Heat the oil to 375 degrees in a deep-fryer or Dutch oven.
Whisk together the flour, sugar, baking powder, baking soda, cayenne, 1/2 teaspoon salt and a pinch of pepper. In a separate bowl, whisk together the beer and buttermilk. Stir the wet mixture into the dry mixture.
Pat the pickle spears dry with a paper towel, dust with a little flour and coat with the beer batter. Carefully drop the pickles into the hot oil and cook until golden brown, about 2 minutes. Season with salt and pepper. Serve with the dip. ","[Chardonnay, Riesling, Sauvignon Blanc, Gueuze]

" 20099,"Mushroom and Sausage Pizza 1/4 cup olive oil 1 pound white mushrooms, roughly chopped 2 cloves garlic, smashed Kosher salt Flour, for rolling dough 1/2 recipe Basic Pizza Dough, recipe follows 1/2 cup Basic Tomato Sauce, recipe follows 3 ounces sopressata, cut into 1/3-inch thick slices 1 pound fresh mozzarella, grated 1/4 teaspoon red pepper flakes 1 package active dry yeast 3/4 cup warm water, about 110 degrees F 1 teaspoon sugar 1 tablespoon extra-virgin olive oil 1 3/4 cups all-purpose flour, plus extra for kneading 1 teaspoon salt 1 (28-ounce) can chopped tomatoes 2 cloves garlic, pressed 1/4 cup extra-virgin olive oil 1 teaspoon sugar 1/4 teaspoon salt 2 teaspoons dried oregano In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld. Instructions: Preheat oven to 500 degrees F. In a medium saute pan over medium-high heat, heat olive oil and add mushrooms and garlic. Season mushrooms with kosher salt and cook until mushrooms release their juices and begin to brown, about 6 to 8 minutes. Lightly dust work surface with flour and roll dough into a circle, about 10 inches in diameter and about 1/2-inch thick. Place dough on an oven-proof splatter screen and gently spread with a thin layer of tomato sauce, leaving a 1/2-inch border along the edge. Top the dough with mozzarella, mushroom mixture, and sopressata. Sprinkle the pizza with red pepper flakes. Bake until cheese has melted and the bottom of the crust is brown and crispy, about 12 to 15 minutes. Serve immediately. In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast. In a large mixing bowl, whisk together flour and salt. With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour. Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours. Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 20100,"Pork Tenderloin with Sweet-and-Sour Vegetables 1 large pork tenderloin (about 1 1/2 pounds), halved crosswise Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 6 carrots, sliced 1/2 inch thick 5 cups broccoli florets (about 1 bunch) 8 pickled sweet cherry pepper slices, plus 3 tablespoons brine 2 tablespoons pure maple syrup Instructions: Preheat the oven to 475 degrees F. Season the pork all over with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Remove to a plate. Wipe out the skillet; add 1 more tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Stir in the broccoli, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place the pork on top. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper slices, brine and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt. Slice the pork and season with salt and pepper. Serve with the glazed vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20101,"Pantry Pickles 6 pickling cucumbers or Kirbies, with skins 1 onion, thinly sliced across the width 1 red bell pepper, cored, seeded, and julienned 2 cups rice wine vinegar 1/2 cup granulated sugar 1 tablespoon coarse salt Instructions: Cut cucumbers across width into 1/16-inch slices, diagonally. Combine all ingredients in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered., 10 to 15 minutes. Store in pickling liquid, in refrigerator. ","[Riesling, Gewrztraminer, Pinot Grigio]" 20102,"Famous Roast Garlic Crab for Four 4-5 garlic cloves 6 Tbs. unsalted butter 6 Tbs. extra-virgin olive oil 4 Dungeness crabs, about 1-1/4 lbs. each, cooked, cleaned and cracked sea salt (preferably Gray salt) and freshly ground pepper 3 Tbs. freshly squeezed lemon juice 1/4-cup finely chopped fresh flat-leaf parsley Instructions: Preheat the oven to 500 degrees F. Heat the butter, olive oil and garlic in a very large ovenproof saute pan over medium-high heat until hot. You may need two pans for this. Add the crab, season to taste with salt and pepper and toss well. Transfer to the oven and roast until the garlic turns light brown and the crab is heated through (about 12 minutes). Toss once halfway through. Pour the contents of the pan into a large warm serving bowl, add the lemon juice and the parsley and toss well. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 20103,"Pulled Pork Slider with Green Cabbage Slaw 3 ounces pork shoulder 2 ounces orange juice
Juice of 1/2 lemon
3 cloves garlic
1/2 ounce barbecue sauce
1 slider bun
2 teaspoons unsalted butter
2 fresh basil leaves 1/2 ounce green cabbage, sliced thin 2 teaspoons white vinegar
1/2 teaspoon sugar
Kosher salt
Instructions: For the pulled pork slider: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight. Preheat the oven to 280 degrees F. Remove the pork from the marinade, transfer to a baking dish and cover with foil. Roast until tender and falling apart, about 4 hours. Let cool until cool enough to handle. Shred the meat with 2 forks. Heat the shredded pork with the barbecue sauce in a saucepan over low heat until warmed through. For the green cabbage slaw: Toss the cabbage with the vinegar, sugar and salt in a medium bowl. Let sit for 20 minutes in the refrigerator. Toast the bun with the butter. Make a sandwich with the bun, pulled pork mixture, green cabbage slaw and basil. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 20104,"Sweet Summer Melon with Crumbled Pancetta and Sage Honey 6 thin slices pancetta 2 tablespoons mild honey
1 tablespoon thinly sliced fresh sage, plus 1 sprig, for garnish
2 cups cubed ripe cantaloupe or other melon
Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Arrange the pancetta in a single layer on the prepared baking sheet. Bake until light golden brown and crisp, about 14 minutes. Transfer the pancetta to a paper towel-lined plate to drain. Finely chop the pancetta. Combine the honey and 2 teaspoons of the sliced sage in a small, microwave-safe bowl. Microwave until it just begins to simmer, about 30 seconds (be careful, it can easily boil over). Cool to room temperature, then strain through a fine-mesh sieve. Spoon a little bit of the sage honey onto the flat side of a melon cube and mound a little bit of pancetta on top. Put on a serving plate and repeat with the remaining melon cubes. Sprinkle with the remaining teaspoon sliced sage and garnish the plate with the sage sprig. Serve immediately with toothpicks on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20105,"Creole Crawfish and Shrimp Boil 1 pound purple, red and white fingerling potatoes 1/2 cup Creole seasoning, plus more for serving, optional
10 thyme sprigs, separated
4 fresh bay leaves
2 heads garlic, tough outer skins removed and halved lengthwise
2 lemons, halved
1 bag crawfish, shrimp or crab boil seasonings, such as Zatarain?s
1 yellow onion, peeled and quartered
1 pound andouille sausage, cut into 1-inch slices on the bias
2 ears yellow or white corn, cut into thirds
2 pounds live crawfish, rinsed
1 pound (26-30 count) Gulf white shrimp, peel on and deveined
Kosher salt Instructions: Combine the potatoes, Creole seasoning, thyme, bay leaves, garlic, lemons, boil seasonings bag and onion with 6 quarts cold water in a 14-quart or larger pot with a colander insert. Cover and bring to a boil; reduce to a simmer and cook 10 minutes. Add the andouille and corn to the pot. Cover and simmer an additional 15 minutes. Add the crawfish, cover again and cook 10 minutes. Add the shrimp and stir to combine. Cover and cook for 4 to 5 minutes more. Carefully strain the seafood, sausage and vegetables and serve on a large table covered with newspaper. Season with salt or additional Creole seasoning. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Ros]" 20106,"Shredded Chicken and Tomatillo Tacos with Queso Fresco 6 tomatillos, husked, washed, and grilled until blackened 1 serrano, grilled until blackened Olive oil 1/2 small red onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 cup chopped fresh cilantro 1 lime, juiced 2 tablespoons honey 1 1/2 cups shredded rotisserie chicken 8 blue corn tortillas 1 cup crumbled queso fresco Instructions: Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill. Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through. Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 20107,"The Black Velvet 16 ounces champagne 16 ounces stout, such as Guinness Instructions: Chill 4 highball glasses. Divide the champagne among the glasses. Spoon the stout over the champagne to create a separation. Serve immediately. ","[Champagne, Stout]" 20108,"Italian Ragu with Meatballs and Sausage 1/2 cup extra-virgin olive oil 1 medium onion, finely diced 2 cloves garlic, peeled, left whole 2 quarts San Marzano plum tomatoes, peeled and passed through a food mill or processor Salt and freshly ground black pepper 12 to 15 fresh basil leaves 1 pound ground beef 1 pound ground veal (or ground pork may also be added) Several pieces of day old bread, crust removed, about 3 slices 1/4 cup milk 2 whole eggs 1 tablespoon finely chopped garlic 1/4 cup chopped Italian parsley leaves 1/3 cup grated Parmesan Salt and pepper Rigatoni, cooked 2 pounds Italian pork sausage with fennel seeds Instructions: In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat. Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs. Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions. Serve the meats on another plate as a second course. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 20109,"Da Kine Diego's Shaka Salsa 4 to 6 plum tomatoes, diced 1/4 cup diced onion 2 tablespoons freshly squeezed lime juice 1 tablespoon chopped fresh cilantro leaves 1 tablespoon seeded and minced jalapeno 1 tablespoon kosher salt Instructions: In a large bowl, fold the ingredients gently together until they are mixed. Let stand for 30 minutes and then serve. ","[Sauvignon Blanc, Pinot Grigio, Vermentino]" 20110,"Quick Shrimp Scampi with Pasta Salt and pepper 1 pound dry pasta (I'm using spaghetti) 1/4 cup olive oil 1 stick (8 tablespoons) unsalted butter 12 cloves garlic, sliced 2 pounds shrimp, peeled and deveined 1 cup liquid (I'm using white wine) 2 lemons, juiced 2 tablespoons cl flakes, optional 2 tablespoons chopped fresh parsley, optional Instructions: Bring a pot of water to a boil and add 2 tablespoons salt\u202f. Add the spaghetti, give it a stir and cook until al dente according to the package instructions. Meanwhile, heat a large saute pan over medium heat. Add the oil, butter, garlic and a pinch of salt and sweat the garlic for 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, 1 minute. Add the wine, lemon juice and cl flakes if using and cook until the shrimp are just cooked through, 3 to 5 minutes.
Reserve some of the pasta water, then drain the spaghetti. Add the spaghetti and a little of the reserved pasta water to the pan with the shrimp and toss to combine. Toss in the parsley if using and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20111,"Barbecued Chicken 6 (22-ounce) chicken halves (fryers are best) 2 (16-ounce) bottles barbecue sauce Instructions: Arrange the grill grate approximately 25 to 27 inches from the charcoal. If it is too close, the chicken will cook too fast, burn and dry out. Pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel. Place the chicken on the cooking surface. Approximately every 5 minutes, turn the chicken with tongs (being careful not to tear the skin) and baste with the sauce each time (for best results, used a clean shaker or squeeze bottle). Grill for approximately 1 hour to 1 hour and 15 minutes. Add charcoal, if necessary, to finish off (maybe 1/2 to 2/3 way through the cooking process) and be sure not to use lighter fluid, just sprinkle the new charcoal over the existing. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 20112,"Rigatoni with Grilled Sausage and Broccoli Rabe Kosher salt 6 tablespoons extra-virgin olive oil, plus more for serving 2 cloves garlic, minced 1 teaspoon finely grated lemon zest 1/4 to 1/2 teaspoon red pepper flakes 1 bunch broccoli rabe, trimmed (about 1 pound) 4 sweet and/or hot Italian sausage links (about 14 ounces total) 10 ounces mezzi rigatoni (about 4 cups) 1 tablespoon chopped fresh oregano Grated parmesan cheese, for topping Instructions: Preheat a grill to medium high. Bring a large pot of salted water to a boil. Combine 1/4 cup olive oil, the garlic, lemon zest, red pepper flakes and 1/2 teaspoon salt in a large bowl; set aside. Toss the broccoli rabe with the remaining 2 tablespoons olive oil and a big pinch of salt; spread out in a grill basket. Transfer to the grill along with the sausages. Cook, turning occasionally, until both are well marked and the sausages are cooked through, 8 to 10 minutes. Transfer to a platter. Add the pasta to the boiling water and cook as the label directs for al dente. Meanwhile, roughly chop the broccoli rabe. Halve the sausages lengthwise and cut crosswise into 1/2-inch pieces. Cover and keep warm. Reserve 1/2 cup cooking water, then drain the pasta and add to the bowl with the garlic oil. Add the broccoli rabe, sausages and 1/4 cup of the reserved cooking water; toss well to coat. If the pasta is too dry, add more cooking water, 1 tablespoon at a time. Season with salt. Divide among bowls and top with the oregano and parmesan. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 20113,"Vietnamese Couscous Salad 1 garlic clove, minced 1 teaspoon minced gingerroot 6 tablespoons fresh lime juice 3 tablespoons sugar 2 tablespoons peanut oil 2 tablespoons nuoc mam (Southeast Asian fish sauce, available at Asian markets) 1 teaspoon hot pepper flakes 1 1/3 cups boiling water 1 extra-large fish bouillon cubes (available at Asian markets) 1 tablespoon peanut oil 1 cup couscous 20 sprigs fresh cilantro, finely chopped (about 2 tablespoons) 30 fresh mint leaves, finely chopped (about 2 tablespoons) 1/2 cup (about 4 ounces) salted, dry-roasted peanuts, coarsely chopped 2 medium carrots, peeled and shredded 1 medium cucumber, peeled, seeded, and shredded 6 green onions, green tops included, finely sliced 1/2 head Napa cabbage, finely shredded 8 ounces medium shrimp, cooked and coarsely chopped, see note* Fresh cilantro leaves, for garnish Fresh mint leaves, for garnish Instructions: To make dressing: In a pint jar, combine the garlic, gingerroot, lime juice, sugar, peanut oil, nuoc mam, and hot pepper flakes, if using. Shake well. Set aside. To make the salad: In a medium saucepan over medium heat, bring the water, bouillon cube, and peanut oil to a boil. Add the couscous in a stream. Remove from the heat. Stir once. Cover and let stand until the couscous is tender, 12 to 15 minutes. Set aside to cool. Mix with half of the cilantro, half of the mint, and half of the peanuts. In a large bowl, combine the carrots, cucumber, onions, cabbage, and remaining cilantro and mint. Add the dressing and toss thoroughly. Spoon equal portions of couscous onto 6 dinner plates. Top with the vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro, and mint leaves. Serve at room temperature. Cook's Note: To cook the shrimp, rinse them under running water. In a medium saucepan, bring 4 cups water and 2 bay leaves to a boil. Add the shrimp, and cook until they are just pink, 4 to 5 minutes. Drain and let cool. Discard the cooking liquid and bay leaves. Shell and devein the shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20114,"Balsamic Chicken Breasts 4 boneless chicken breasts, split Salt and freshly ground pepper 2 tablespoons flour 2 tablespoons olive oil, or 1 tablespoon olive oil and 1 tablespoon unsalted butter 3 cloves garlic, minced 8 ounces fresh porcini mushrooms, sliced 1/4 cup balsamic vinegar 3/4 cup chicken broth 3 tablespoons white wine Instructions: Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally. ","[Barolo, Barbaresco, Chianti, Rioja]" 20115,"Rose Cheesecake Tart 9 ounces shortbread cookies 1/4 teaspoon kosher salt 1 tablespoon unsalted butter, melted One 1/4-ounce package unflavored gelatin Two 8-ounce packages cream cheese, at room temperature
1 cup sour cream 1/2 cup sugar 1 teaspoon pure vanilla extract 1 teaspoon finely grated orange zest 1/4 teaspoon kosher salt 3 medium firm-ripe mangoes 2 red or black plums 3 tablespoons honey Instructions: For the crust: Position a rack in center of the oven and preheat to 350 degrees F. Pulse the shortbread cookies and salt together in a food processor until fine crumbs form (you should have about 2 cups). Add the butter and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch tart pan and, using a measuring cup, press the crumbs firmly into the bottom and up the sides of the pan. Bake until the edges are lightly golden, 8 to 10 minutes. Transfer the pan to a wire rack and let cool. For the filling: Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine, then set aside to soften, about 5 minutes. Microwave on high, stirring every 10 seconds, until completely melted.
Combine the cream cheese, sour cream, sugar, vanilla, orange zest and salt in a food processor and process until the sugar has dissolved and no lumps remain. Add the melted gelatin and process until the gelatin is incorporated and the mixture is completely smooth. Pour the cream cheese mixture into the cooled crust and spread evenly with an offset spatula. Refrigerate, uncovered, until the cheesecake is just set but still soft, about 30 minutes. For the rose: Peel the mangoes using a vegetable peeler. With a very sharp knife, carefully cut each mango in half, tracing your knife around the pit. Slice the halves lengthwise as thinly as possible, about 1/8 inch thick. Halve the plums and remove the pits. Slice the halves as thinly as possible, about 1/8 inch thick. Fan out small stacks of about 6 to 7 mango slices into 8-inch-long strips. Arrange around the outer edge of the tart, leaning the slices upright against the crust. Overlap the strips slightly, making two rings of mango. Fan out a stack of about 6 to 7 slices of plum into 6-inch-long strips. Arrange the plum slices inside the innermost ring of mango, repeating with additional slices to create a ring of plums. Repeat with the remaining mango and plum slices creating alternating rings until you reach the center. Shingle 4 slices of mango to form a 4-inch-long strip; tightly roll it up and place it in the center of the cheesecake to create a rose bud.
Refrigerate uncovered for at least 2 hours and up to 8 hours. Drizzle with honey before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 20116,"Bunny Butt Snickerdoodle Cookies One 16.5-ounce tube refrigerated sugar cookie dough 2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 cup confectioners' sugar
2 tablespoons cream cheese, at room temperature
1 tablespoon whole milk
1 tablespoon granulated sugar White sprinkles, for decorating
Instructions: Add the cookie dough to a medium bowl, then fold in the flour and 1/2 teaspoon of the cinnamon until well combined. Refrigerate until cold, about 10 minutes. Set aside 1/3 cup (about 1.6 ounces) of the dough for the tails. Cut the remaining dough into 8 equal pieces (about 1.8 ounces each). Roll each piece into a 9-inch-long rope, pressing a little harder on the ends to make them pointy (these will become the ears). Gather both ends of a rope and loosely twist the rope twice in the middle to create the bunny body, leaving an open loop at the bottom (the tail will go here) and separating the pointed ends at the top to look like ears. Transfer to an ungreased rimmed baking sheet and repeat with the remaining 7 ropes.
Preheat the oven to 350 degrees F.
Divide the reserved dough into 8 equal pieces (about 0.2 ounces each). Roll each piece into a ball and place into the loop of the bunny body. Freeze until very cold, about 20 minutes. Bake until the cookies are set and just turning golden on the bottoms, about 16 minutes. Transfer the bunnies to a wire rack to cool slightly.
Meanwhile, mix the confectioners' sugar, cream cheese and milk in a medium bowl until smooth. Mix the granulated sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. While the bunnies are still warm, brush all over with some of the cream-cheese glaze and sprinkle with the cinnamon-sugar. Brush the tails with a little more glaze, then decorate with sprinkles. Let the bunnies cool completely, about 30 minutes. Serve any remaining glaze on the side for dipping.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20117,"Grilled Eggplant with Garlic Sauce and Mint 1 tablespoon finely chopped garlic Salt and pepper 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon sesame oil 1/4 teaspoon red chili flakes 4 Asian eggplants, halved lengthwise Vegetable oil Chopped fresh mint or cilantro leaves Instructions: Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes. Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 20118,"Grilled Potato Bites 1 1/2 pounds fingerling potatoes Kosher salt and freshly cracked black pepper
4 cups baby watercress
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 teaspoon paprika
1/4 cup plus 3 tablespoons extra-virgin olive oil
Instructions: Add the potatoes to a large saucepan or Dutch oven, then cover with cold water and sprinkle with 2 tablespoons kosher salt. Place over medium-high heat and bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, 6 to 7 minutes. Meanwhile, add the watercress, vinegar, honey, mustard, paprika and 1/4 cup olive oil to the bowl of a food processor or mini chop. Process until very finely chopped. Set aside. Preheat a grill or grill pan to medium-high heat. Drain the potatoes and run cold water over them to cool. Slice in half lengthwise and place in a large bowl. Drizzle the potatoes with the remaining 3 tablespoons oil and sprinkle with 1/2 teaspoon each of salt and pepper. Add the potatoes, cut-side down, to the grill and cook until the potatoes are slightly charred and have grill marks, 2 to 3 minutes per side. Place cut-side up on a serving platter. Spoon about 1/2 teaspoon of the watercress mixture on each potato. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20119,"Starbucks Frappe 18 to 22 small ice cubes, crushed 7 ounces Double-Strength Coffee, recipe follows, chilled 2 tablespoons vanilla, hazelnut, raspberry, or other Fontana syrup Whipped cream or ice cream for garnish 1 2/3 cups (16 standard scoops) coarsely ground coffee 12 cups water, simmering Instructions: Place the ice, coffee, sugar, and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream or a scoop of your favorite ice cream. Place coffee into a 12 cup coffee press. Add water. Allow to brew 4 minutes, plunge, then pour into an ice-filled pitcher. To prevent breakage, pour slowly and use a heat-resistant pitcher. Serve over ice, adding cream and sugar to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20120,"Antipasti Skewers Kosher salt 4.5 ounces packaged spinach and cheese tortellini 1/3 cup freshly grated Parmesan 2 tablespoons extra-virgin olive oil Freshly ground black pepper 24 ciliegine mozzarella balls, from an 8-ounce container 24 multi-color cherry tomatoes 24 pitted Castelvetrano olives 24 peppadew peppers 24 slices soppressata salami 12 slices pistachio mortadella, halved 24 fresh basil leaves Instructions: Bring a pot of salted water to a boil. Cook the tortellini according to package directions. Drain the tortellini and add to a mixing bowl. Add the Parmesan, 1 tablespoon of the olive oil and 1/4 teaspoon pepper. Toss to combine and set aside. Add the mozzarella balls, cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the remaining 1 tablespoon olive oil to a small bowl. Mix to combine and set aside. To assemble the skewers, thread one of each onto a skewer: tortellini, mozzarella ball, cherry tomato, olive and peppadew pepper. And then add a piece of soppressata folded into a size that is approximately as big as the other ingredients, then a half piece of mortadella also folded to match the size of the other ingredients and finally, a folded basil leaf. Make more skewers using the remaining ingredients. Serve immediately or cover and refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 20121,"Rocco's Flash-Fried Chicken 1 small red onion, cut in half and thinly sliced 5 whole ripe fresh limes (cut 1 lime into 4 wedges) Salt and freshly ground black pepper 2 quarts grape seed or corn oil 1 pound boneless and skinless chicken thighs 2 1/4 tablespoons adobo powder, such as Goya or similar seasoning 2 egg whites 2 1/2 tablespoons sweet Hungarian paprika 1/4 cup fine-ground yellow cornmeal 3/4 cup fine wholewheat flour 4 cups 2-inch square chunks iceberg lettuce 16 cherry tomatoes, stems removed and washed 1/2 ripe Hass avocado, peeled and cut into 8 chunks 1 bunch cilantro Instructions: Place the sliced red onions in a small stainless steel bowl. With a fine grater or zester, zest the skin of 1 lime over the onions. Cut the 4 whole limes in half cross wise and squeeze the juice over the onions. Add a pinch of salt and mix. Submerge the onions in the juice; use the squeezed limes as a weight to push down any onions sticking out of the juice. Cover with a tight-fitting lid and refrigerate. Marinate the onions in the juice for as long as possible, at least 15 minutes or up to 3 days. Pour the oil into a large heavy pot that has at least a 6-quart capacity. (There should be at least 2 inches of oil in the pot.) Clip a deep-frying thermometer to the side of the pot and be sure the thermometer is touching the bottom of the pot. Heat the oil to 400 degrees F over medium heat (do not ever cover the pot). Place a chicken thigh on a cutting board and cut into 4 to 5 even-sized chunks. Repeat until all thighs are cut into chunks. Arrange all the chunks on a microwave-safe plate and season both sides with 1/4 tablespoon of adobo powder, as well as pepper. Place the plate in the microwave and cook on high for 1 minute and 30 seconds. Remove the plate and turn each piece of chicken over. Microwave again on high until the chunks are just cooked through, another 1 to 2 minutes, depending on your microwave. Let the chicken cool to room temperature. Put the egg whites in a bowl and beat with a fork until just foamy, about 1 minute. In a separate wide and shallow bowl or cake pan, combine the remaining 2 tablespoons of adobo powder and paprika with the cornmeal and whole-wheat flour. Mix thoroughly. Submerge the chicken pieces in the egg whites. With a fork, toss to coat. One at a time, lift the chicken pieces from the egg whites, transfer them to the flour mixture, and coat each piece thoroughly. Let the chicken sit in one layer over the flour mixture. Wash and dry your hands thoroughly prior to assembling the salad. Place the iceberg chunks in a bowl and add the cherry tomatoes. Drain the lime juice from the onions and reserve. To the salad, add the onions, a dash of salt, and 2 tablespoons of the reserved lime juice. Toss to dress evenly. Divide the salad among four serving plates. Divide the avocado pieces equally among the salads. Fry the chicken in the oil in four separate batches until deep golden brown, about 12 seconds. Using metal tongs or a stainless steel spider basket, remove the chicken pieces from the oil and transfer them to a plate with either a wire rack on top or paper towels to drain off any excess oil. (Turn the stove off immediately after your last batch.) Arrange the cooked chicken evenly around the individual salads. Place 4 cilantro sprigs over each salad. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20122,"Cherry Ricotta Cheesecake Nonstick cooking spray 1 16-ounce container of part-skim ricotta cheese 1/2 cup of reduced-fat sour cream 4 ounces of neufchatel cheese, or reduced fat cream cheese, softened 3 large eggs 3/4 cup of sugar 1/4 cup of all-purpose flour 1 teaspoon of vanilla extract 1 teaspoon of finely grated lemon zest 1/4 teaspoon of salt 2 cups fresh or frozen pitted sweet cherries 1 tablespoon honey 1 tablespoon lemon juice 1/2 teaspoon unflavored gelatin 1 tablespoon warm water Instructions: Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours. Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil. Remove the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture. Cover and chill in the refrigerator for 3 hours, stirring once or twice, until the mixture is thickened but not yet formed to the pan. After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve, or keep in the refrigerator, covered, for up to three days. Excellent source of: Calcium, Protein, Selenium Good source of: Phosphorus, Riboflavin, Vitamin A ","[Burgundy, Chianti, Barbera, Tempranillo]

" 20123,"Sunny's Easy Eggplant Dip 1/2 cup olive oil 6 cloves garlic
3 eggplant, peeled, seeded and cut into chunks 1/4 cup grated onion (use a box grater on the largest side)
1/2 teaspoon hot Hungarian paprika
1/4 cup loosely packed chopped fresh parsley 1/4 cup Greek yogurt
Zest of 1 lemon plus 1 tablespoon fresh lemon juice Salt and freshly ground black pepper Chopped fresh parsley, for garnish For serving: assorted pita chips, grissini and flatbread crisps Instructions: For the roasted garlic: Preheat the oven to 375 degrees F. In a ramekin, add the olive oil and garlic. Roast until the oil begins to bubble and the garlic becomes a very light golden brown, 15 to 20 minutes. Transfer the garlic to a large bowl and put half of the oil in a large pan. Reserve the rest of the oil in the ramekin for garnishing. For the dip: In the large pan with the garlic-infused oil, add the eggplant, onion and paprika; you may have to do this in batches. Turn to medium-high heat and cook, tossing, until all sides of the eggplant are lightly golden brown, 6 to 8 minutes per batch. Transfer everything in the pan, bits and all, to the large bowl with the awaiting garlic. Using a mezzaluna, chop the contents of the bowl until broken down but still a bit chunky. Sure you can do this in a food processor, but it may lose the texture if over-pulsed. You can also chop all of this on a cutting board, then scrape everything back into the large bowl. Add the parsley, yogurt and lemon zest and juice to the bowl. Stir to combine, taste and season with salt and pepper. Cover and refrigerate until cool. If traveling with this to a swanky party, wait to garnish until just before serving at your host's place. Transfer the dip into a serving bowl, make a nice swirl with the back of a spoon and pour over the remaining garlic-infused olive oil. Sprinkle over the chopped parsley and serve with assorted pita chips, grissini and flatbread crisps. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 20124,"Baked Figs with Chopped Pistachios in Mascarpone 1 pound fresh figs 1 teaspoon honey 8 ounces mascarpone 1/2 pound unsalted pistachios (shelled) Ground cinnamon and grated dark chocolate, garnish Instructions: Preheat oven to 350 degrees F. For each fig, cut a cross over the stem end, just deep enough to gently squeeze the fig open. Place on a baking sheet and bake in the oven for 5 to 10 minutes. Meanwhile, combine the honey and mascarpone in a bowl. Coarsely chop the pistachio nuts, and then add them to the bowl. Remove figs from the oven. Place on a serving plate and top with mascarpone mixture. Garnish with cinnamon and grated dark chocolate. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 20125,"Gingerbread Cookies 3 cups (360 grams) all-purpose flour, plus more for dusting 1 1/2 tablespoons ground ginger 1 tablespoon ground cinnamon 1 teaspoon white pepper 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon grated nutmeg 1/2 teaspoon ground cloves 1 cup (2 sticks/227 grams) unsalted butter, at room temperature 3/4 cup (150 grams) dark brown sugar 1/2 cup organic barley malt syrup or molasses 1 large egg, at room temperature 1 teaspoon vanilla extract 1 teaspoon grated fresh ginger (peel a nub of fresh ginger and use a rasp grater) 1/2 teaspoon fresh orange zest 4 cups (400 grams) sifted confectioners' sugar 3 tablespoons meringue powder 5 to 6 tablespoons warm water Instructions: For the cookies: Preheat the oven to 350 degrees F. In a large bowl, whisk together the flour, ground ginger, cinnamon, white pepper, salt, baking soda, nutmeg and cloves. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, brown sugar and barley malt syrup until smooth. Scrape down the bottom and sides of the bowl. Add the egg and continue to mix until completely incorporated. Scrape the bottom and sides of the bowl again and add the vanilla, fresh ginger and orange zest. Slowly add the dry ingredients to the wet ingredients in the mixer. Mix until just combined. Then, turn the dough out onto a sheet of plastic wrap and press into a disk. Cover completely in the plastic wrap and chill for 20 minutes. Roll the dough out about 1/4 inch thick between 2 pieces of lightly floured parchment paper. Place the rolled out dough onto parchment on a cookie sheet in the freezer for 15 minutes. Cut the dough with cookie cutters and place onto parchment-lined cookie sheets. You can gather scraps together and reroll the dough 1 additional time. Bake for 10 to 15 minutes or until just beginning to brown around the edges. Allow the cookies to cool completely before decorating. For the royal icing: In the bowl of an electric mixer fitted with the paddle attachment (see Cook's Note), add the confectioners' sugar and meringue powder and beat to combine. Add 4 tablespoons of warm water and beat to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth, but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency to completely cover the cookies; use a stiffer consistency to pipe decorations and details.) Immediately transfer the icing to a pastry bag fitted with a small open tip. Decorate the gingerbread cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20126,"Crispy Skillet Potatoes 1 tablespoon hot chili oil 1 cup cooked Yukon gold potatoes 2 minced garlic cloves 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper Instructions: Heat hot chili oil in a large skillet over medium-high heat. When oil is hot, add the potatoes. Stir in the garlic cloves, chili powder, cumin, and cayenne pepper. Cook for 2 to 3 minutes or until crispy. ","[Rioja, Tempranillo, Garnacha]" 20127,"Pumpkin Mousse 3/4 cup dried apricots 3 tablespoons rum 1pound can unsweetened pumpkin pie filling 4 tablespoons melted butter 1/2 cup, packed, brown sugar 1/4 teaspoon each ground allspice, cinnamon and nutmeg 1/2 cup pecans, chopped 3/4 cup heavy cream Instructions: In a small saucepan, combine the dried apricots with the rum. Bring this to a boil, cover and simmer for 1 minute. Let apricots cool in the pot, covered. In a mixing bowl combine the pumpkin, butter, sugar and spices and chopped nuts. When the apricots are cool enough to handle, cut them into 1/2 inch pieces and stir them into the pumpkin. Chill the mixture. Whip the heavy cream until stiff and fold most of the cream into the mousse, reserving some whipped cream if you wish for decoration. Chill until serving time. Transfer mixture to wine goblets. If you are serving this to company, then spoon remaining whipped cream into a pastry bag and pipe some whipped cream rosettes into center of mousse in each glass. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 20128,"Seafood Pasta 1 small onion, diced 3 cloves garlic, minced 2 tablespoons olive oil 1 (28-ounce) can tomato puree 1 (6-ounce) can tomato paste 1 uncooked lobster tail, cut into 1-inch pieces 1 pound jumbo shrimp (about 22/pound), shelled and deveined 1 squid, cleaned and cut into 1-inch pieces 1 tablespoon freshly chopped basil Pinch red pepper flakes 1 pound cooked linguini 1/4 cup freshly grated Parmigiano-Reggiano Instructions: In a large saute pan over medium-high heat, saute onion and garlic in olive oil until soft. Add tomato puree and tomato paste. Simmer, uncovered, for 20 minutes. Add lobster. After 5 minutes, add shrimp. After another 2 minutes, add calamari. The stew should be done in 2 minutes. Do not over cook calamari or it will toughen. Add basil and red pepper flakes. Serve over linguini and sprinkle with cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20129,"Campanelle Pasta Salad 1 pound campanelle pasta 1/4 cup extra-virgin olive oil, plus 1/4 cup 1 small or 1/2 medium red onion, chopped 2 cloves garlic, minced 1 (6-ounce) can Italian tuna in oil, such as Flott, drained 1 pint (2 cups) cherry tomatoes, halved 8 ounces frozen artichoke hearts, thawed and quartered 2 tablespoons capers, rinsed and drained 2 tablespoons chopped fresh thyme leaves 1/4 cup chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 20130,"Crab Cakes 2 tablespoons unsalted butter 2 tablespoons olive oil 3/4 cup small diced red onion (1 small onion) 1 1/2 cups small diced celery (4 stalks) 1/2 cup small diced red bell pepper (1 small pepper) 1/2 cup small diced yellow bell pepper (1 small pepper) 1/4 cup minced fresh flat-leaf parsley 1 tablespoon capers, drained 1/4 teaspoon hot pepper sauce (recommended: Tabasco) 1/2 teaspoon Worcestershire sauce 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound lump crabmeat, drained and picked to remove shells 1/2 cup plain dry bread crumbs 1/2 cup good mayonnaise 2 teaspoons Dijon mustard 2 extra-large eggs, lightly beaten For frying 4 tablespoons unsalted butter 1/4 cup olive oil Instructions: Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes. Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20131,"Lemon-Herb Roast Chicken with Pan Gravy 1 lemon 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed 3 cloves garlic, minced 1 roasting chicken (5 to 7 pounds) 1/4 cup dry white wine 1/4 cup water Instructions: Heat the oven to 375 degrees F. Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy. Place the chicken into a shallow roasting pan. Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup soup mixture. Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm. Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20132,"Peach-Pecan Bars 2 sticks butter, cut-up and softened, plus more for the pan 4 peaches, peeled, pitted and chopped 1/4 cup water 1/4 cup golden syrup (such as Lyle\u2019s) 2 cups all-purpose flour 1 cup finely ground pecans 1 cup confectioners' sugar 1 teaspoon baking powder 1/2 teaspoon salt Instructions: Preheat the oven to 350? F. Line a 9-by-13-inch baking pan with foil and butter the foil. Cook the peaches with the water and golden syrup in a saucepan until thick and jammy, mashing if needed, about 12 minutes.
Combine the flour, pecans, confectioners' sugar, baking powder and salt in a bowl. Work in the cut-up butter until moist clumps form.
Press two-thirds of the dough into the pan pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350? F until browned, 40 to 45 minutes. Let cool completely in the pan, then lift out of the pan using the foil. Cut into bars. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 20133,"Chick-Peas and Spinach Tapas 10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce) package frozen leaf spinach 19-ounce can (2 cups) chick-peas, drained and rinsed 1 red bell pepper, finely diced 1 tablespoon snipped fresh chives 1 to 2 lemons, juiced or to taste 1/4 to 1/3 cup extra virgin olive oil Salt and freshly ground black pepper, to taste Instructions: If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop. In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 20134,"Sassy Wonton Tacos 8 small square wonton wrappers (see Cook's Note) 1 cup dry coleslaw mix 2 tablespoons chopped fresh cilantro 2 tablespoons low-fat sesame ginger dressing (recommended: Newman's Own Lighten Up!) 4 ounces cooked and shredded (or finely chopped) skinless lean chicken breast 2 tablespoons BBQ sauce with about 45 calories per 2-tablespoon serving Instructions: Preheat the oven to 400 degrees F. To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape the wonton wrappers over the pan's walls on a diagonal, making triangle-shaped \shells.\ (Use two pans, if needed, to keep the wontons from overlapping.) Bake them until just crispy enough to hold their shape, about 3 minutes. Remove the pan from the oven, but leave the oven on. Carefully remove the shells and gently open them to form \tacos.\ Set aside. In a microwave-safe bowl, combine coleslaw mix, cilantro, and dressing. Mix well. Cover and microwave for about 1 minute, until slightly softened. Set aside. In another bowl, combine chicken with BBQ sauce; mix well and set aside. Spray a baking sheet with nonstick spray. Evenly distribute the BBQ chicken among the shells, followed by the slaw, about 1 tablespoon of each per shell. Lay the filled won tons gently on their sides on the baking sheet. Spray the shells lightly with nonstick spray. Bake for about 5 minutes, until warm and crunchy. Let them cool slightly and serve!
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20135,"Butternut, Arugula and Pine Nut Salad 1 butternut squash, approximately 2 1/4 pounds 1 teaspoon kosher salt or 1/2 teaspoon table salt 1 teaspoon ground turmeric 1 teaspoon ground ginger 1/3 cup golden raisins 1/4 cup water, from a freshly boiled kettle 1 teaspoon sherry vinegar 4 ounces (about 3 cups) arugula and other salad leaves 1/3 cup pine nuts, toasted Instructions: 2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing;

1. Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
2. Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
3. Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
4. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
5. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving. ; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20136,"Strawberry Lemonade 1 pint small strawberries, hulled and halved A few sprigs fresh mint 1/3 to 1/2 cup sugar 6 cups spring or still mineral water 12 lemons, juiced Instructions: Add the berries and mint to a glass pitcher and muddle with a wooden spoon. In a large pot add the sugar, to taste, and 2/3 cup of water. Cook over medium heat until the sugar dissolves. Pour over the strawberries. Stir in the lemon juice and fill the pitcher with the remaining water. Chill or pour over ice and serve. ","[Riesling, Moscato, Vinho Verde]" 20137,"Chicken Parmesan French Breads 2 tablespoons extra-virgin olive oil 2 chicken cutlets, sliced in half and pounded out thinly (makes 4 thin chicken pieces) Salt and pepper, for seasoning 1 teaspoon dried thyme 1 teaspoon dried oregano One 1-pound jar favorite marinara sauce 2 cups shredded mozzarella 1 tablespoon butter, melted 1/2 cup panko breadcrumbs 1 French baguette, sliced lengthwise, cut into 4 pieces and toasted 1/4 cup chopped fresh parsley Fresh Parmesan shavings, for garnish Instructions: Heat the oil in a large saute pan over medium-high. Season the chicken with salt and pepper on both sides and place in the pan. Season with half the thyme and oregano. Sear for 4 minutes. Flip, season with remaining thyme and oregano and sear an additional 3 to 4 minutes, until you get some nice light browning. Add the marinara sauce, partially cover and simmer on medium-low for about 7 minutes, or until it thickens a bit. Evenly sprinkle the mozzarella over each chicken piece. Slide the pan into the oven and broil for about 5 minutes, or until the cheese is browned and bubbly. Also, in a separate little bowl, mix together the butter, panko and a pinch of salt and pepper. Sprinkle the panko on top of the cheese and slide back under the broiler for about 2 minutes, until the panko is golden brown. Carefully slide each tomato-y cheesy chicken piece onto a toasted French bread. Dollop with more marinara sauce if ya want! Garnish with parsley and Parmesan shavings and omg. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 20138,"Mediterranean Sardines with Lemon and Garlic 1 1/2 cups mayonnaise 1/2 cup fat-free Greek yogurt
2 tablespoons finely diced pickles
2 tablespoons finely diced pickled sweet red pepper
1 tablespoon minced red onion
1 tablespoon minced brined capers
1/2 lemon, juiced
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
3 dashes hot sauce
Pinch cayenne
Kosher salt and freshly ground black pepper
8 whole large, fresh sardines, cleaned but with head and tail intact Flaky sea salt
Freshly ground black pepper
8 sprigs fresh thyme
8 sprigs fresh oregano
1 lemon, cut into thin wheels
2 cloves garlic, thinly sliced
Extra-virgin olive oil
Instructions: For the spicy tartar: Combine the mayonnaise, yogurt, pickles, red pepper, onion, capers, lemon juice, tarragon, chives, hot sauce and cayenne in a mixing bowl. Season with salt and pepper. Stir well, then cover and refrigerate for 15 to 20 minutes to allow flavors to come together. For the sardines: Preheat a grill to high. Rinse the sardines in cold water and pat dry with paper towels. Season the cavity of each sardine with salt and pepper, then place a sprig of thyme and oregano inside each along with a few slices of lemon and garlic. Season outside with salt and pepper. Carefully tie the sardines with butcher?s twine to help keep them closed during grilling. Wipe down the grill grates with a towel dipped in oil to clean and create a non-stick surface. Carefully place sardines across grates and grill for 3 to 4 minutes, until skin blisters and chars around the edges. Using a spatula, carefully turn the sardines and grill for a further 2 to 3 minutes to cook through. When done, remove to a platter and keep warm until ready to serve. Serve the sardines slathered with the Spicy Tartar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 20139,"Berry Berry Fizz 1 (10-ounce) bag frozen sliced strawberries, defrosted 2 tablespoons honey 1 (8-ounce) bag frozen blueberries 1 bottle Prosecco Instructions: In a food processor, puree the sliced strawberries, with their juice, and honey until smooth. To assemble the drink: Pour a generous spoonful of the fruit puree into a champagne flute. Add a few frozen blueberries and top with Prosecco. Repeat with the remaining ingredients. ","[Prosecco, Moscato, Sparkling Shiraz]" 20140,"Crostini of Figs, Crescenza and Prosciutto 4 ripe figs, cut in half 4 slices country bread 1/4 pound crescenza cheese 4 thin slices prosciutto Handful arugula leaves Instructions: Prepare a medium-hot fire in a grill or preheat a skillet over medium-high heat. Place the fig halves cut side down on the grill or in the skillet and grill for a few minutes, until the cut sides start to caramelize. Meanwhile, grill or toast the bread. Spread each slice of bread with the crescenza. Place 2 fig halves on each slice of bread, Lay a slice of prosciutto over the figs, scatter a few arugula leaves on top and serve. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 20141,"Quick Turkey Chili 1 tablespoon vegetable oil 2 tablespoons tomato paste 2 tablespoons chili powder 1 teaspoon ground cumin 1 green bell pepper, roughly chopped 5 scallions, sliced (white and green parts separated)
Kosher salt 1 pound ground turkey 1 28-ounce can diced fire-roasted tomatoes 2 cups low-sodium chicken broth 1 15-ounce can black beans, drained and rinsed 1 cup crushed tortilla chips, plus more for topping Sour cream and shredded cheddar cheese, for topping (optional) Instructions: Heat the vegetable oil in a large pot over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until the mixture darkens, about 1 minute. Add 1/2 cup water, the bell pepper, scallion whites and 1 teaspoon salt. Cook, stirring, until the bell pepper is crisp-tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes. Stir the tomatoes, chicken broth, beans and crushed tortilla chips into the pot; bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes. Stir in all but a few tablespoons of the scallion greens and season with salt. Top with more crushed tortilla chips, sour cream, cheddar and the remaining scallion greens. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 20142,"Meatball-Stuffed Football Bread 6 cloves garlic, finely chopped 1/2 cup whole milk 1/2 cup fresh flat-leaf parsley, roughly chopped 1/2 cup grated Parmesan 1/2 teaspoon crushed red pepper flakes
3 large eggs Kosher salt and freshly ground black pepper 3 pounds ground beef 6 cups marinara sauce Nonstick cooking spray, for greasing the pan Two 22-ounce packages prepared pizza dough, at room temperature 2 cups shredded mozzarella 4 tablespoons unsalted butter, melted 1 teaspoon garlic salt 1 tablespoon sesame seeds Instructions: Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Whisk together the garlic, milk, parsley, Parmesan, crushed red pepper, 2 eggs, 1 1/2 teaspoons salt and a few grinds of black pepper in a large bowl. Add the beef and use your hands to mix everything together until well combined.
Drop heaping tablespoons of the meat mixture onto the prepared baking sheets (you should have about 40 mounds). Use slightly damp hands to roll the mounds into balls. Bake until just browned and almost cooked through, about 20 minutes.
Bring the marinara to a simmer in a large saucepan over medium-high heat. Add the meatballs, bring back to a simmer, and cook, stirring occasionally, until the meatballs are just cooked through, 7 to 8 minutes.
Discard the parchment from the baking sheets and wipe one baking sheet clean. Coat the back of the baking sheet with nonstick cooking spray. Using your hands, spread one package of dough into a 15-by-12-inch rectangle on the baking sheet (it should be about the size of the baking sheet). Draw the outline of a football shape in the dough, about 1- inches-wide and 15-inches-long. Spoon half of the meatballs, tapping off any excess sauce, inside of the football outline on top of the dough. Sprinkle with 1 cup of mozzarella. Repeat with the remaining meatballs and remaining 1 cup mozzarella.
On a lightly greased surface, spread the remaining package of dough into a rectangle big enough to cover the meatballs. Place the dough on top of the meatballs and press the dough together around the meatballs. Cut out the football shape leaving a 1-inch border around the edges, reserve the scraps. Tuck and tightly secure the edges underneath the dough to prevent any cheese from leaking out.
Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the top of the football with the egg wash. Pour the sesame seeds onto a plate.
Using the scraps, roll out two 12-inch-long ropes to make the lines for the football. Gently roll the strips in the sesame seeds to coat. Press the ropes on the sides of the football, widthwise, so they are about 9-inches apart. Roll out one 9-inch-long rope and then roll in the sesame seeds. Place the rope lengthwise in between the two widthwise ropes. Roll out three 3-inch-long ropes then roll them in the sesame seeds. Place the ropes equidistance apart on top of the 9-inch rope.
Mix the butter with the garlic salt and brush the entire football. Bake until the dough is a deep golden brown and completely cooked through, 55 to 60 minutes. Let cool for 10 minutes and serve with the remaining marinara sauce.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 20143,"Mother's Day Bonnet Cake 2 purchased angel food cakes 2 (16-ounce) containers vanilla frosting 4 feet white wired ribbon (about 2 inches wide) Assorted edible fresh flowers, stems trimmed Instructions: Place 1 cake, wide side down, on serving platter. Spread a thin layer of frosting over top of cake. Cut 1 (2-inch) wide wedge from second cake. Spread 1/4 cup of frosting over cut ends of second cake. Bring cut ends of second cake together, pressing to adhere. Place second cake atop cake on platter. Tear cake wedge into cubes. Fill hole in center of cakes with cake cubes. Spread remaining frosting evenly over top and sides of cake to coat completely. Tie ribbon around cake and form bow. Arrange flowers decoratively around base of cake to resemble hat rim. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20144,"Caribbean Flank Steak with Coconut Rice 1 beef Flank Steak (about 1-1/2 pounds) 1 can (8 ounces) crushed pineapple Marinade: 1/4 cup fresh lime juice 2 tablespoons finely chopped fresh cilantro 1 tablespoon Caribbean jerk seasoning Coconut Rice: 2 cups water 1 cup uncooked brown rice 3 tablespoons shredded coconut, toasted 2 tablespoons sliced almonds, toasted 1 tablespoon finely chopped fresh cilantro Instructions:

1. Drain pineapple, reserving 1/4 cup juice for Marinade; discard excess juice. Reserve crushed pineapple for Coconut Rice. 2) Combine marinade ingredients and reserved pineapple juice in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 3) Prepare Coconut Rice. Combine water and rice in medium saucepan; bring to a boil. Reduce heat; cover and simmer 35 to 45 minutes or until rice is tender. Remove from heat. Stir in reserved pineapple, coconut, almonds and cilantro. Season with salt, as desired. 4) Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. Season with salt, as desired. 5) Carve steak across the grain into thin slices. Serve with rice.\n\nTo broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145degreesF) to medium (160degreesF) doneness, turning once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20145,"Pumpkin Ravioli in Brown Butter 1 stick butter 2 cups canned pumpkin, Libby's(R) 1 packet (0.7-ounce) onion recipe mix, Lipton(R) Carb Options(TM) 1 cup vegetable broth, Swanson(R) Salt and pepper 1/4 cup low-fat ricotta cheese, Precious(R) 3 tablespoons grated Parmesan cheese, Kraft(R) 1 teaspoon ground nutmeg, McCormick(R) 16 wonton wrappers, Melissa's(R) 10 fresh sage leaves 2 tablespoons grated Parmesan cheese, for garnish, Kraft(R) Instructions: For filling, in a large saucepan, over medium heat, melt 1 tablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer 5 minutes. Continue cooking until mixture is slightly dry. Season to taste with salt and pepper and remove from heat. Stir in ricotta cheese, 3 tablespoons Parmesan cheese, and the nutmeg. Let cool completely. Place 1 teaspoon of pumpkin filling in center of wonton wrapper. Fold wrapper diagonally to form a triangle. Moisten the edges of the triangle to seal. Using a fork, press down on the folded edge. Repeat. Place ravioli in a pot of boiling water and cook until they float to the top. Drain well. In a large skillet, over medium heat, melt remaining 7 tablespoons butter. Add sage leaves. Cook until butter turns brown. Arrange ravioli on a platter and spoon brown butter over top. Sprinkle with 2 tablespoons Parmesan cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 20146,"Radish Toasts 4 slices buttered toast Radishes, very thinly sliced Salt and pepper, for sprinkling Instructions: Arrange the radish slices on the buttered toast. Season with salt and pepper. Cut into smaller pieces if desired. ","[Chardonnay, Sauvignon Blanc, Riesling]" 20147,"Herbed Farro Pilaf 1 tablespoon canola oil 1/4 cup broken spaghetti, linguine or orzo 3/4 cup farro 1 shallot, finely chopped 1 1/2 cups low-sodium chicken or vegetable stock 1/4 teaspoon kosher salt 1/4 cup chopped parsley 2 teaspoons chopped fresh thyme or oregano Instructions: In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
Top with the parsley and thyme, fluff with a fork and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20148,"Salted Caramel-Orange Upside-Down Cake For the caramel: 2/3 cup sugar 1/4 teaspoon kosher salt 1 tablespoon salted butter 4 to 5 oranges For the cake: 1/2 cup sliced almonds 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1 stick salted butter, at room temperature 2 large eggs 1 teaspoon grated orange zest 1/2 cup sour cream Sea salt, for sprinkling Instructions: Make the caramel: Combine the sugar, 1/3 cup water and the kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter (the mixture will bubble). Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom; set aside. Slice off the top and bottom of the oranges. Place the oranges cut-side down and cut off the peel and white pith with a chef's knife, following the curve of the fruit. Cut along both sides of each membrane to remove the segments. Set the segments aside, discarding any seeds. Make the cake: Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and roast until golden brown, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground. Transfer to a medium bowl; add the flour, baking powder, baking soda and kosher salt and whisk to combine. Beat the butter and 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, scraping down the bowl as needed. Beat in the orange zest. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with flour, until just smooth. Arrange the orange segments in the cake pan in concentric circles. Add the batter and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (Tent with foil if the top gets too dark.) Transfer to a rack and let cool slightly, then run a knife around the edge of the cake and invert onto a platter. Let cool completely. Sprinkle with sea salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20149,"Almond Pretzel Snack Bars Gluten-free cooking spray 1 cup gluten-free old-fashioned oats 1 cup gluten-free brown rice cereal 1/2 cup chopped raw almonds 1/2 cup chopped raw cashews 1/2 cup gluten-free pretzel sticks 1/2 cup pure maple syrup 1/3 cup creamy almond butter 1/8 teaspoon salt Instructions: Preheat the oven to 325 degrees F. Grease a 9-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
In a large bowl, toss together the oats, rice cereal, almonds, cashews, pretzel sticks and salt.
Meanwhile, in a small saucepan over low heat, stir together the maple syrup and almond butter until smooth. Add to the oat mixture and toss to evenly coat. Transfer the oat mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly.
Bake until just firm, about 12 minutes. Let cool completely on a rack.
Reduce the oven temperature to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the oat bar from the pan and cut evenly into 6 bars. Place the bars, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20150,"Fruit-and-Nut Cornbread Stuffing 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the baking dish 1 onion, chopped 2 stalks celery, chopped 1 Gala or Golden Delicious apple, peeled and chopped Kosher salt and freshly ground pepper 1/4 cup chopped fresh parsley 3 tablespoons finely chopped fresh sage 14 cups cubed cornbread (about 1 1/4 pounds) 1 cup pecans, toasted and chopped 1 cup mixed dried fruit (such as golden raisins, apricots and/or cranberries), chopped if large 4 to 5 cups low-sodium chicken broth Instructions: Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes. Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ? cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing. Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20151,"Grilled Tandoori Chicken 1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed 2 tablespoons vegetable oil 1/2 cup chopped white onion 2 tablespoons chopped garlic 2 tablespoons chopped ginger 1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed 1 tablespoon paprika 11/2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon garam masala 1/2 teaspoon cayenne 1/2 cup plain yogurt 1 tablespoon fresh lemon juice Instructions: With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish. In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally. Preheat a grill. Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.) ","[Syrah, Pinotage, Tempranillo, Garnacha]" 20152,"Chicken Breasts with Sweet Potato Mash, Sauteed Kale and a Red Wine Feta Sauce Reduction 3 to 4 pounds sweet potatoes, peeled and cut into uniform large dice 4 tablespoons unsalted butter, at room temperature Kosher salt and freshly ground black pepper 4 ounces bacon, diced 2 cloves garlic, minced
1 small white onion, finely diced
4 cups kale, julienned or chopped
Kosher salt and freshly ground black pepper Four 6- to 8-ounce chicken breasts, pounded out lightly Kosher salt and freshly ground black pepper 1/2 cup grapeseed oil
4 tablespoons unsalted butter, cut into pieces 1/2 cup red wine 2 cups prepared demi-glace
1/2 cup crumbled Greek feta Kosher salt and freshly ground black pepper Instructions: For the sweet potato mash: Put the sweet potatoes in a saucepan with enough water to cover. Bring to a boil over medium-high heat and simmer until tender, about 15 minutes. Drain and mash with a masher or fork. Mix in the butter and season with salt and pepper. Keep warm until serving. For the sauteed kale: Heat a saute pan to medium heat. Add the bacon to the pan and cook until the fat is rendered and the bacon is almost crisp. Add the garlic and onions and sweat until the vegetables are transparent. Add the kale and saute until wilted, about 3 minutes. Season with salt and pepper. Reserve For the chicken breasts: Heat a large saute pan to medium heat. Sprinkle the chicken breasts with salt and pepper. Add the grapeseed oil to the pan, followed by the chicken. Cook until the breasts are cooked through, about 4 minutes on each side. Transfer to a plate to rest and top with the butter, letting it melt over the chicken. Reserve. For the red wine feta sauce: Put the wine in a small saucepan and cook until reduced by almost half. Add the demi-glace and reduce until the sauce coats the back of a spoon. Remove from the heat and whisk in the melted butter from the chicken plate. Fold in the feta and season with salt and pepper. To serve: Spoon some sweet potato mash in the center of each plate, making a well in the middle. Spoon some kale in the well of the sweet potato mash. Top with a chicken breast and spoon on some of the red wine feta sauce. Enjoy! ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 20153,"Parker's Fish and Chips 1 1/2 pounds fresh cod fillets (choose thick ones) Kosher salt and freshly ground black pepper 1/2 cup plus 1 tablespoon all-purpose flour 1/2 tablespoon baking powder 1/2 teaspoon freshly grated lemon zest 1/8 teaspoon cayenne pepper 1/2 cup water 1 extra-large egg Vegetable oil, for frying 1 recipe Baked Chips, recipe follows 2 large baking potatoes, unpeeled 2 tablespoons good olive oil 3/4 teaspoon kosher salt 1/3 teaspoon freshly ground black pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon minced fresh rosemary leaves Instructions: Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces. In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg. Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F. Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the \chips.
Preheat the oven to 400 degrees F. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down. Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20154,"Korean cl Wings Vegetable oil, for frying 2 1/2 pounds chicken wings Salt and pepper 1/4 cup lime juice 1 ounce garlic 1 ounce fresh ginger 3/4 cup honey 1 cup gochujang 1 cup sesame oil 4 ounces blue cheese crumbles 1/4 cup buttermilk 1/4 cup sour cream 1/4 cup mayonnaise 2 tablespoons champagne vinegar 1/4 tablespoon garlic powder 1/4 tablespoon onion powder Dash Worcestershire sauce Salt and pepper 2 tablespoons chopped fresh ginger Lime juice, for pureeing ginger, 2 tablespoons chopped fresh garlic Oil, for pureeing garlic 1/4 cup chopped scallions 1 cup mayonnaise Black sesame seeds, for garnish Assorted veggies, for serving Instructions: For the wings: Bring the oil to 350 degrees F in a deep-fryer or Dutch oven. Toss the wings in salt and pepper, then fry for 8 minutes. Set aside to cool. (Keep the oil hot.) For the Korean cl sauce: Combine the lime juice, garlic and ginger in a blender, then blend until smooth. Add the honey and blend long enough to combine. Add the gochujang and sesame oil and blend until smooth. For the blue cheese dressing: In a blender, combine half the blue cheese crumbles with the buttermilk, sour cream, mayonnaise, vinegar, garlic powder and onion powder. Blend until smooth. In a large bowl, combine the contents of the blender with the remaining blue cheese and Worcestershire, then whisk until incorporated. Season to taste. For the garlic ginger aioli: Place the ginger in a blender and add lime juice to cover. Blend until smooth, then transfer to a bowl. Place the garlic in a blender and cover with oil; blend until smooth. Return the ginger pure to the blender along with the scallions. Add the mayonnaise to the blender and blend until incorporated. Fry the par-cooked wings for 5 minutes. At the same time, heat a noncoated pan over medium heat. Transfer the wings to the pan and increase the heat to high. Pour a generous amount of Korean cl sauce on the wings, tossing constantly, until the wings begin to develop a nice char. Garnish with the black sesame seeds. Serve with the blue cheese dressing, garlic ginger aioli and assorted veggies. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20155,"Crab-Stuffed Lobster Tails with Blender Bearnaise Sauce Six 6-ounce lobster tails 4 tablespoons salted butter, melted 1 teaspoon lemon zest 1/3 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon dry sherry, optional 1 teaspoon Worcestershire sauce 1 teaspoon seafood seasoning 1 large egg 15 round buttery crackers, crushed 8 ounces lump crabmeat 1/4 cup dry white wine 1 tablespoon white wine vinegar 1 tablespoon minced shallot 2 tablespoons chopped fresh tarragon 4 large pasteurized egg yolks 1 stick (8 tablespoons) unsalted butter Kosher salt and freshly ground black pepper Instructions: For the lobster: Preheat the oven to 425 degrees F. Cut the middle of the tops of the lobster shells with kitchen shears all the way down to the bottoms of the tails. (Be careful not to cut the lobster meat.) Carefully loosen the meat from the shells. Cut a slit lengthwise down the meat of each. Combine the butter and lemon zest in a bowl. Set aside. Whisk together the mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning and egg. Fold in the crackers and crabmeat. Stuff the crab mixture into the slits in the lobster tails. Brush the crab and lobster with the melted butter. Place the lobster tails on a rimmed baking sheet. Bake until the lobster turns opaque and is cooked through, 8 to 10 minutes. Switch the oven to broil and broil until the crab stuffing is browned, 2 to 3 minutes. Meanwhile, make the blender barnaise sauce: Combine the wine, vinegar, shallot and 1 tablespoon of the tarragon in a small saucepan over medium-high heat. Simmer until the mixture is reduced by half, about 2 minutes. Remove from the heat and let cool completely. Place the egg yolks in a blender and add the cooled wine mixture. Pure for 30 seconds. Melt the butter in a small saucepan over medium-high heat until very hot. With the blender running, pour the melted butter through the blender top, blending until the sauce is smooth and thickened. Remove from the blender and stir in the remaining tablespoon tarragon and season with salt and pepper. Set aside. (The sauce will continue to thicken as it stands.) Serve the barnaise sauce with the lobster tails. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20156,"Yangzhou Fried Rice 1 small handful dried shrimp, optional 2 tablespoons ketchup 1 tablespoon Sriracha chili sauce 2 tablespoons peanut oil 3 eggs, lightly beaten 1 tablespoon peeled and grated ginger 1 medium carrot, cut in 1/4-inch dice 4 ounces cooked Chinese pork (char siu) or ham, cut in 1/4-inch dice 3 fresh shiitake mushrooms, stemmed and diced 1 cup frozen peas 3 cups cooked jasmine rice, a day old 1 to 2 tablespoons light soy sauce Sea salt and freshly ground white pepper 1 teaspoon toasted sesame oil 1 to 2 green onions, sliced on a diagonal, for garnish Instructions: If desired, in a small bowl, soak the dried shrimp in hot water for 20 minutes, then drain and set aside. For the spicy ketchup sauce, if using: In a small bowl, combine the ketchup and chili sauce and set aside. For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate. Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more. Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok. Season the mixture with the light soy sauce, salt and pepper. At the very end add the sesame oil and spicy ketchup sauce if using. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 20157,"Cornish Game Hens with Saffron, Olives, and Lemon Confit 1 teaspoon ground ginger 1 teaspoon saffron 1/2 cup olive oil 1 medium onion, chopped 1/2 teaspoon chopped garlic 2 cups water 2 Cornish game hens, split (approximately 3 pounds total) 2 halves lemon confit (also known as preserved lemon), chopped, for garnish 15 olives, for garnish Instructions: Preheat the oven to 350 degrees F. Mix the ginger, saffron, olive oil, onion, and garlic together. Heat a large saute pan over medium-high heat. Add the oil mixture and cook until the onions soften, about 8 minutes. Carefully add 2 cups of water to the mix and bring to simmer. Add the hens, skin side down into and cook for 10 minutes at a very low simmer. Remove only the hens to a baking dish, keeping the sauce warm over a low heat. Put the hens in oven and bake until it is cooked through, about 45 minutes. Serve on warm plate, hens first, then garnish with lemon and olives. Pour reserved sauce over hens. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 20158,"Chocolate Sorbet 1 1/4 cups sugar 3 1/3 cups water, room temperature 2 ounces semisweet chocolate, melted 1 oz unsweetened chocolate, melted 1 cup cocoa powder 2 teaspoons dark rum Pinch salt Instructions: Whisk the sugar and water together. Place 1/2 of the water mixture in a bowl and whisk in the chocolates, cocoa powder, rum, and salt. Whisk in the remaining water. Chill and churn in an ice cream freezer according to manufacturer's instructions. ","[Riesling, Moscato, Tawny Port]" 20159,"Miso-Ginger Marinated Grilled Salmon 1/4 cup white miso (fermented soybean paste) 1/4 cup mirin 2 tablespoons unseasoned rice vinegar 2 to 3 tablespoons soy sauce 2 tablespoons minced green onions 1 1/2 tablespoons minced fresh ginger 2 teaspoons toasted sesame oil 4 salmon fillets, 8 ounces each Salt and freshly ground pepper Yuzu juice, for drizzling, optional Instructions: Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator. Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 20160,"Mint Julep 12 to 15 fresh spearmint leaves, plus a sprig for garnish 2 fluid ounces Bourbon 1 teaspoon superfine sugar 1 fluid ounce club soda Instructions: Place mint, sugar, and a few drops bourbon in a chilled silver cup or glass mug. Muddle leaves with sugar by pressing with a pestle or a wooden spoon until fragrant and sugar dissolves. Add ice and pour in remaining bourbon; stir to combine. Top off drink with club soda. Garnish with mint sprig and serve. ","[Bourbon, Sparkling wine]" 20161,"Espresso Brownies with Mocha Ganache Nonstick cooking spray 1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3 tablespoons instant espresso powder
1/4 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) butter, melted and cooled
1 tablespoon canola oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup mini chocolate chips
4 ounces semisweet chocolate, finely chopped 1/4 cup plus 2 tablespoons heavy cream
2 tablespoons strong coffee
1 teaspoon flaky sea salt, optional
Instructions: Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan with an overhang on two opposite sides. For the brownies: Whisk together the flour, cocoa powder, espresso powder and salt in a small bowl and set aside. Whisk together the sugar, butter and oil in a large bowl. Add the eggs and vanilla and whisk just until combined. Using a spatula, stir the dry ingredients into the wet ingredients until no flour streaks remain and then fold in the chocolate chips. Pour the batter into the prepared baking pan and bake until the center is slightly set, 30 to 35 minutes. Let cool for about 30 minutes. For the ganache: When the brownies are ready, put the chocolate in a small heatproof bowl and set aside. Heat the cream and coffee in a small saucepan just until it barely reaches a simmer. Pour the liquid over the chocolate and let sit for 10 seconds before whisking until smooth and shiny. Pour the ganache over the cooled brownies, gently shaking to completely coat the top. Let sit at room temperature until completely cool (about 1 hour) or pop into the refrigerator for 15 minutes before sprinkling with sea salt (if using). Run a knife around the edge of the baking pan and use the parchment to lift out the brownies before slicing. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 20162,"Pina Colada 1 1/2 cups frozen pineapple chunks 3/4 cup canned light coconut milk (make sure to stir after opening the can)
1 1/2 ounces rum
2 tablespoons shredded coconut
1 to 2 drops coconut extract
3 to 5 ice cubes
Fresh pineapple wedges, for garnish
Instructions: Add the pineapple chunks, coconut milk, rum, shredded coconut, coconut extract and ice cubes to a blender and process until smooth and creamy. Pour into glasses and garnish each with a pineapple wedge. ","[Maui Blanc, Kokomo, Coconut Merlot, Moscato]" 20163,"Linguine with Chicken Ragu 2 tablespoons olive oil 6 boneless skinless chicken thighs, finely chopped Salt and freshly ground pepper 1/2 cup finely chopped shallots 1 tablespoon minced garlic 2/3 cup dry white wine 2 teaspoons finely chopped fresh rosemary leaves 4 cups Marinara Sauce, recipe follows 1 pound linguine 1/2 cup freshly grated Parmesan 1/2 cup extra-virgin olive oil 2 small onions, finely chopped 2 garlic cloves, finely chopped 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1/2 teaspoon sea salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste Two 32-ounce cans crushed tomatoes 2 dried bay leaves Instructions: Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve. In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 20164,"Lemon Cake with Raspberry Swiss Meringue Buttercream 2 sticks (1 cup) unsalted butter, at room temperature, plus for greasing the cake pans 7 large egg whites
1 1/4 cups buttermilk
1/3 cup lemon zest (6 or 7 lemons)
1/4 cup lemon juice
2 teaspoons vanilla extract
4 cups cake flour
2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
6 large egg whites 3 cups powdered sugar
1/4 cup granulated sugar
6 sticks (3 cups) unsalted butter, at room temperature 2 cups fresh raspberries
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease two 8-by-3-inch round cake pans with butter. In a bowl, whisk the egg whites, 1/4 cup of the buttermilk, lemon zest, lemon juice and vanilla until combined. Set aside. Combine the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment. Mix on low speed for 1 minute. Add the butter and the remaining 1 cup buttermilk. Mix on low speed until the dry ingredients are moistened, then beat on medium speed for 2 minutes. Add one-third of the egg white mixture, beat on low speed until blended and then on medium speed for 20 seconds. Scrape down the bowl and repeat two more times with the remaining egg white mixture. Divide the batter between the prepared cake pans. Bake for 30 to 40 minutes, until an inserted toothpick comes out clean. Cool the cake in the pans on a wire rack for 10 minutes. Invert the cakes onto the rack and let cool completely. For the buttercream: Combine the egg whites and powdered sugar in a clean mixer bowl. Using the paddle attachment, mix on medium speed for 10 minutes. Reduce the speed to low and start adding the butter, 1 tablespoon at a time. Once all of the butter is incorporated, beat on medium speed for 10 minutes, until the buttercream comes together. Puree the raspberries with the granulated sugar until liquid. Press through a fine-mesh sieve. Mix the raspberry juice into the buttercream on low speed until incorporated, then beat for another 2 minutes until smooth. To assemble the cake: Add buttercream to each cake layer, then stack the layers. Ice the top and sides of the stacked cake with the remaining buttercream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 20165,"Vegetarian Watermelon Gazpacho 6-lb. watermelon to yield about 12 cups chopped fruit 1 cup cranberry juice 2 cups peeled, seeded and small-diced cucumber 2 Golden Delicious apples, or 2 cups, small-diced 2 red bell peppers, or 1 1/2-cups, small-diced 1 red onion, or 3/4-cup, small diced leaves from 10-12 stems of fresh mint, or 1/2-cup, finely chopped 10-12 stems of fresh parsley, or 1/2-cup, finely chopped juice of 2 limes 3 Tbs. sherry vinegar 1 jalapeno pepper 1 tsp. salt Instructions: Roughly chop and deseed watermelon. You should have about 12 cups of chopped fruit. Reserve two cups. Puree 10 cups watermelon and cranberry juice in blender. Strain pureed mixture through a fine sieve into a large bowl or plastic container; discard pulp.
Peel, seed and small-dice cucumbers and apples, deseed and dice red bell peppers and peel and small-dice red onion. Pick and chop mint and parsley, set aside for garnish. Seed, de-vein and finely chop jalapeno pepper. Combine cucumbers, apples, celery, bell peppers, onion, herbs, limejuice, vinegar and jalapeno with the watermelon-cranberry liquid and stir to combine. Finely chop the reserved two cups watermelon and add to mixture. Salt to taste.
Cover and refrigerate until well chilled (an hour minimum). Garnish with the chopped mint and parsley and serve well chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 20166,"Grilled Vegetables With Couscous and Yogurt Sauce 2 bell peppers (any color), stemmed, seeded and quartered 1 yellow squash, sliced into 1/4-inch-thick rounds 8 ounces shiitake mushrooms, stemmed 2 cloves garlic, unpeeled 2 to 3 sprigs thyme, rosemary or oregano 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 1 large red onion, sliced into 1/4-inch-thick rounds 1 10-ounce package couscous 1/2 cup 2% Greek yogurt 1/4 cup sliced almonds, toasted Instructions: Heat a grill pan over high heat. Toss the bell peppers, squash, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Brush the onion rounds with olive oil and season with salt. Brush the grill pan with olive oil, then grill the bell pepper mixture and onion rounds (in batches if needed), turning, until tender and marked, about 10 minutes. Peel the garlic. Meanwhile, cook the couscous as the label directs. Pulse the garlic, 2 pieces grilled bell pepper and the yogurt in a mini food processor or blender until smooth. Add 1/4 teaspoon salt, and pepper to taste. Cut the remaining grilled bell peppers into chunks and toss with the squash, mushrooms, herbs and onion in a large bowl; season with salt. Fluff the couscous with a fork and divide among bowls. Top with the vegetables and almonds and serve with the yogurt sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 20167,"Nachos 8 ounces homemade white corn tortilla chips, fried or baked, recipes follow 1 1/2 cups refried beans, warmed, recipe follows 2 poblano chiles, roasted, peeled, seeded, and diced 2 to 4 canned, pickled jalapeno chiles, stemmed and thinly sliced crosswise 1 cup finely shredded Monterey Jack cheese (about 4 ounce) 1/2 cup sour cream Vegetable oil for frying 12 (6-inch) corn tortillas (preferably white) Fine salt Twelve 6-inch corn tortillas (preferably white) 1 tablespoon vegetable oil Fine salt One 15 1/2-ounce can pinto beans, drained and rinsed 3 tablespoons extra-virgin olive oil 1/2 medium onion, chopped 4 cloves garlic, minced 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1 cup chicken broth, homemade or low-sodium canned Kosher salt and freshly ground black pepper, to taste 1 tablespoon chopped fresh coriander leaves (cilantro) (optional) Instructions: Preheat the oven to 400 degrees F.
Spread half the chips out in a large shallow casserole dish or on an ovenproof platter. Top with half the beans, in small spoonfuls, and scatter with half the chiles. Repeat with the remaining chips, beans, and chiles. Sprinkle the top of the nachos with the cheese. Bake until heated through and the cheese melts, about 3 to 5 minutes. Top the nachos with dollops of the sour cream and serve. Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.
Preheat the oven to 350 degrees F.
Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
In a small bowl, mash two-thirds of the beans with a fork or potato masher. Reserve the whole beans separately.
In a medium skillet, heat the oil over medium-high heat and add the onion. Cook until lightly browned, about 3 to 4 minutes. Add the garlic and cook, stirring for 1 to 2 minutes more. Add the spices and cook until fragrant, about 1 minute more. Add the mashed beans and half the broth and cook, stirring frequently until thickened, about 5 minutes. Add the whole beans and the remaining broth and simmer about 4 to 5 minutes more until thickened but not pasty. Season with the salt and pepper, and stir in the fresh coriander, if desired. Serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 20168,"Potato Leek Fondue Soup 2 tablespoons butter 3 large leeks, white part only, clean and sliced, reserve green parts for stuffed mushrooms 2 tablespoons crushed garlic 1 can cream of potato soup 1 cup light cream 1 quart chicken broth 2 (15-ounce) cans white potatoes, chopped Salt and freshly ground black pepper Finely chopped fresh chives, for garnish Instructions: Melt butter in a large soup pot over medium-high heat. Add leeks and garlic and saute until tender, about 5 minutes. Add the soup, light cream, chicken broth and potatoes. Bring to a boil then reduce heat and let simmer for 15 minutes. Puree with a hand blender or in a blender, working in batches. (Soup can be stored in refrigerator for up to 2 days at this point.) Seasoning with salt and pepper. Serve hot garnished with chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20169,"Mixed Citrus Spritzer 1/4 cup water 1/4 cup agave nectar 1 grapefruit, juiced 2 navel oranges, juiced 2 lemons, juiced 4 mandarins or clementines, juiced 3 cups sparkling water, chilled Orange or mandarin slices, for garnish Instructions: For the simple syrup: In a small saucepan, bring the water and agave to a boil over medium-high heat. Remove the pan from the heat and let cool. Combine the citrus juices and sparkling water in a pitcher. Add the simple syrup and mix well. Pour into ice-filled glasses and garnish with orange slices. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 20170,"Smokey Candied Carrots with Walnut Gremolata 1 1/2 pounds baby carrots, cleaned, washed and trimmed 1/3 cup smoked sugar or smoked maple syrup
3/4 teaspoon kosher salt
1 tablespoon unsalted butter, at room temperature 1 cup toasted walnuts, chopped 1 cup Italian parsley leaves, chopped
2 teaspoons thyme leaves, chopped
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
Instructions: For the carrots: Place the carrots in a 10-inch saute pan. Add 1 1/2 cups water, the sugar or maple syrup and salt. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously, stirring occasionally, until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Stir in the butter. Remove from the heat and cool for 5 minutes before serving. For the gremolata: Meanwhile, mix together the walnuts, parsley, thyme, lemon zest and salt in a medium bowl. To serve, gently toss the carrots to coat them in the thickened syrup. Spoon them onto a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 20171,"Buckwheat Waffles 88 ounces all-purpose flour 45 ounces buckwheat flour 24 ounces sugar 1.7 ounces baking powder 2 tablespoons salt 1 tablespoon baking soda 5 quarts buttermilk 36 ounces melted butter 24 eggs, separated Cooking spray Instructions: Mix the flours, sugar, baking powder, salt and baking soda together. Put in a mixing bowl and turn on speed one, using the paddle attachment. Quickly add the buttermilk. Scrape down the sides and bottom of the bowl and the paddle with a rubber spatula. Slowly pour the melted butter into the bowl while the mixer is running. Slowly pour the egg yolks into the bowl while the mixer is running. Transfer this batter to another bowl. Whip the egg whites to medium peaks in a new bowl with the whisk attachment of your mixer. Fold in one-third of the whites with a rubber spatula. Now fold in the remaining whites.
To cook the waffles, turn a waffle iron on to medium heat. Spray the waffle iron with cooking spray. Scoop batter onto the iron, enough to fill. Close and cook for 2 1/2 minutes. Let cool on a wire rack. Repeat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20172,"Shanghai Stir-Fried Chunky Noodles 4 oz (100g) lean pork 15 oz (425g) fresh Shanghai noodles or Japanese udon 2 1/2 tbsp cooking oil 9 oz (200g) baby green bok choy or 2 large handfuls of baby spinach 1 1/2 tsp dark soy sauce 1 tbsp light soy sauce Salt and ground white pepper 1/2 tsp light soy sauce 1/2 tbsp Shaoxing wine 2 tsp potato starch 1 tbsp beaten egg or 1 tbsp cold water Instructions: Cut the pork evenly into thin slices, then into slivers. Add the marinade ingredients and mix well. Bring a pan of water to the boil. Add the noodles and cook for 2 minutes (fresh Shanghai and udon noodles are already half-cooked when you buy them, which is why this doesn't take long). Turn the cooked noodles into a colander and cool under the cold tap. Shake them dry. Drip over 1/2 tablespoon oil and stir in thoroughly to prevent sticking. Heat 1 tablespoon of the oil in a seasoned wok over a high flame. Add the pork strips and stir-fry swiftly to separate them. When they are just cooked, remove from the wok and set aside. Clean and re-season the wok if necessary, then return it to a high flame with the remaining oil. Add the noodles and stir-fry until piping hot, adding both soy sauces and seasoning with salt and pepper. Add the bok choy or spinach and continue to stir-fry briefly until wilted. Finally, stir in the pork. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20173,"Fried Olives 1 cup canola oil 10 large or colossal green pitted olives 10 large or colossal black pitted olives 3/4 cup all-purpose flour 1/2 teaspoon garlic powder 1 teaspoon chili powder 2 beaten eggs 3/4 cup bread crumbs 1/2 teaspoon freshly ground black pepper 1 pound manchego cheese, cubed 1/2 pound serrano ham, thinly sliced Instructions: Heat canola oil to 350 degrees F. (Drop a very small piece of bread crumb into the oil if it starts to sizzle the oil is hot enough.) Drain the olives. Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third. Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. Set on a plate to give the breading a chance to dry and form a crust while the oil heats. When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels. Be sure to tip the oil out of the center of the olive. Serve on a platter with Manchego cheese cubes and slices of serrano ham. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 20174,"Slow-Cooker Plum Cobbler 1/4 cup cornstarch 3 pounds plums, pitted and quartered (about 10 cups) 2/3 cup granulated sugar Pinch fine salt 1 1/4 cups all-purpose flour 3 tablespoons granulated sugar 1 teaspoon baking powder Pinch fine salt 4 tablespoons cold unsalted butter, cut into small pieces 3/4 cup half-and-half Serving suggestions: confectioners' sugar and vanilla ice cream Instructions: For the filling: Whisk together the cornstarch and 1/4 cup water in the insert of a 6-quart slow cooker. Add the plums, granulated sugar and salt, and stir to combine. For the topping: Whisk together the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingers to form a coarse meal with some pea-size lumps. Add the half-and-half, and stir with a wooden spoon to form a wet dough. Drop small spoonfuls of the dough over the plum mixture. Cover the slow cooker with a lid, and cook on high heat until the cobbler is bubbly and the biscuits are cooked through, 3 to 4 hours. Rest the cobbler for 20 minutes. Spoon the cobbler into serving bowls, and then sprinkle with confectioners' sugar and top with a scoop of vanilla ice cream to serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 20175,"Ultimate White Chocolate Mousse with Chocolate Phyllo and Raspberry Sauce 1 pound white chocolate (valhrona) 4 ounces heavy cream 1-ounce sweet butter 1 1/2 egg yolk 3 1/4 ounces heavy cream, warm 22 1/2 ounces heavy cream whipped, soft peaked 12 broken pieces chocolate phyllo (recipe follows) 4 ounces raspberry sauce 4 mint sprigs and fresh raspberries for garnish 2 cups fresh raspberries 1 tablespoon confectioners' sugar 2 tablespoons fresh lemon juice 1 pound butter 1 cup cocoa powder (brut) 5 sheets phyllo pastry dough 8 ounces granulated sugar (approximately) Instructions: Melt the chocolate in a double boiler. Reserve at room temperature. In a saucepan, add 4 ounces heavy cream and 1-ounce butter, heat until butter is melted. Reserve. In a mixing bowl, add the egg yolks and whisk in the heavy cream and butter mixture, whisk until blended well. Then pour back into saucepan. Place on a low heat, heat until it thickens, be careful not to boil and not to curdle the yolks (making a creme anglaise). Let cool. Place the chocolate into a mixer with a paddle blade, add the creme anglaise, add the warm heavy cream, whip until cool. Fold in the soft peak cream until smooth (about 15 seconds). Place in a tightly covered plastic container, refrigerate overnight. Serve with crispy phyllo and raspberry sauce.; In food processor, combine the raspberries, sugar, and lemon juice. Process to blend. Strain through a fine mesh sieve to remove seeds. Transfer to a sealed container. The sauce may be refrigerated for 2 to 3 days, or frozen up to a month.; Preheat oven to 350 degrees. In a saucepan melt the butter. Remove from the heat and stir in cocoa powder. Take a sheet of phyllo pastry dough and brush with butter/cocoa mixture. Then sprinkle with granulated sugar and add another sheet of phyllo on top. Continue to layer the phyllo and brush with butter/cocoa mixture until 5 layers have been assembled. Place the phyllo layers between 2 pieces of parchment, then sandwich the paper/phyllo between 2 sheet pans. Place in oven and bake for 9 minutes or until crisp. May take longer in a conventional oven. Remove from the oven and let cool. Then remove the parchment paper and break up the phyllo into abstract pieces. On 4 plates, layer the mousse the phyllo then mousse, etc. until 3 layers are complete. Then drizzle the raspberry sauce around the mousse and garnish mint and fresh raspberrries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 20176,"Low Carb Deep-fried Onion Rings 3 to 6 cups vegetable oil (more or less depending on pot size) 3 eggs 1/4 cup heavy cream or water 3 large yellow onions 2 1/3 cups soy flour 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon poultry seasoning Instructions: Place a heavy pot over medium-high heat with at least an inch of vegetable oil. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.) In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix the breading ingredients together. Peel and slice the onions in thick slices and carefully separate the rings. Then dip individual onion rings in the breading, then the egg wash, and then back in the breading again, making sure to coat well. Pat off any excess breading and carefully place into hot oil, in batches as necessary, and fry until golden brown and crisp, just 1 to 2 minutes. Remove and drain on paper towels. Serve immediately ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20177,"Candied Bacon and Pecan Meringue Tart with Coffee Frozen Custard 1/4 cup whole coffee beans 2 cups whole milk
6 egg yolks
1 whole egg
3/4 cup plus 2 tablespoons white sugar
1 cup heavy cream
1/2 tablespoon vanilla extract 1/4 teaspoon espresso powder
3 1/5 cups pastry flour 2 cups plus 1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into pieces
2 large eggs, whisked 2 teaspoons vanilla extract
4 ounces maple-cured bacon (about 5 slices) 6 ounces whole pecans
3 tablespoons brown sugar
Salt
2 tablespoons butter 1 cup white sugar 2 teaspoons vanilla extract Zest of 1/2 orange
4 large eggs
1/2 cup light corn syrup
1/2 cup dark corn syrup 2 egg whites 1/2 cup granulated sugar
1/2 teaspoon vanilla extract Instructions: For the coffee frozen custard: Roughly chop the coffee beans and add to a pot, along with the milk. Heat until steaming. Whisk the egg yolks, whole egg and sugar until lightened, about 30 seconds. Temper the eggs by slowly whisking in some of the hot milk. Add back to the saucepan and heat to 170 degrees F on a thermometer, stirring constantly. Remove from the heat and whisk in the cream, vanilla and espresso powder. Strain through a fine-mesh sieve, then cool in an ice bath. Transfer the frozen custard base to an ice cream maker, churn according to manufacturer's instructions and then freeze until firm. For the pate brisee: Combine the pastry flour, sugar and salt in a food processor. Pulse to mix. Add the butter and pulse until blended and the mixture looks like sand. Drizzle in the eggs, 4 teaspoons water, and vanilla; process just until a dough comes together. Transfer the dough to the counter and shape into two 1-inch-thick disks. Wrap in plastic and chill for 30 minutes. For the filling: Cook the bacon until crispy, though not burned. Drain on paper towels. Reserve 2 tablespoons of the bacon fat, leaving the remaining fat in the pan. Roughly chop the pecans and add them to the bacon skillet, along with the brown sugar and a pinch of salt. Cook over high heat until the sugar melts. Reserve in a bowl. Cream together butter, reserved bacon fat, white sugar and 1/4 teaspoon salt in a stand mixer fitted with the paddle attachment. Mix in the vanilla and orange zest. Add the eggs in 3 additions, scraping the bowl in between. Blend well. Add the light corn syrup and dark corn syrup; blend until smooth. Reserve. Par-bake the tart shell: Roll out lemon-size pieces of pate brisee to a 1/4-inch thickness. Place over nine 4-inch tart pans and gently press in. Roll the pin over the tart pans to cut away excess dough, then prick the dough with a fork. Place the tart pans on a baking sheet and freeze for 30 minutes. Preheat the oven to 350 degrees F. Place the foil over each tart and fill with pie weights or dried beans. Pre-bake for about 15 minutes, or until the tart shells are lightly browned. Remove the pie weights and foil. Raise the oven temperature to 400 degrees F. Finish the tart: Place enough pecans in each tart shell to fill them level, then crumble over some bacon. Pour the filling into the tart shells, filling up to the edge. Bake the tarts for 10 minutes. Reduce the oven temperature to 325 degrees F and bake for another 20 minutes. Let cool. For the meringue: With an electric mixer, whip the egg whites until foamy. Slowly add the sugar and then the vanilla; whip to a medium peaks. Transfer to a pastry bag. Pipe a rosette of meringue onto each tart, then toast with a kitchen torch. Serve the tarts with a scoop of the coffee frozen custard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20178,"Ginger-Cucumber Mule Mocktail 6 fresh mint leaves plus 1 sprig, for serving 3 cucumber slices Juice of 1/2 lime plus 1 wedge, for serving One 6.8-ounce bottle ginger beer Instructions: Add the mint leaves and cucumber slices to a glass and muddle to combine. Add 1 cup ice and the lime juice, then top with the ginger beer. Garnish with the lime wedge and mint sprig. ","[Ginger Beer, Cucumber, Lime]" 20179,"Italian Tomato Gravy 1/2 cup extra-virgin olive oil 3 garlic cloves, chopped Pinch red pepper flakes 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 1 tablespoon fresh thyme leaves 2 bay leaves 1 onion, diced 1 carrot, finely chopped 1/4 cup red wine Two 28-ounce cans whole peeled plum tomatoes Pinch sugar Salt and freshly ground black pepper Instructions: Heat olive oil in a large saucepan over low heat. Saute the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Hand crush the canned tomatoes and add to the pot, along with its liquid. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper. Let simmer for 30 minutes, uncovered. ","[Barolo, Barbaresco, Chianti, Rioja]" 20180,"Braised Escarole with Olives and Raisins 3 tablespoons olive oil 2 shallots, chopped
1 garlic clove, smashed and peeled
1/4 teaspoon red pepper flakes, optional
1 teaspoon kosher salt 1/2 cup pitted green olives, roughly chopped
1/4 cup golden raisins
2 large heads escarole (about 1 1/2 pounds), roughly chopped into 2-inch pieces
Instructions: Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 20181,"Chili Cheese Dogs 1/4 cup extra-virgin olive oil 1 medium onion, chopped 1 pound lean ground beef 1 cup ketchup 1 teaspoon chili powder 1 tablespoon prepared yellow mustard Kosher salt and freshly ground pepper 4 all beef hot dogs, about 1/2 pound 4 hot dog rolls 1/2 cup shredded Cheddar Instructions: To make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper. For the hot dogs: While the chili is cooking: place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 20182,"Caesar Stuffed Eggs 12 large hard-boiled eggs, peeled 1 small clove garlic 2 teaspoons anchovy paste A handful grated Parmigiano-Reggiano 3 to 4 tablespoons mayonnaise, just enough to bind 1 teaspoon Worcestershire sauce Juice of 1/2 lemon 1 teaspoon coarse black pepper 2 romaine lettuce leaves, from the heart, finely chopped Instructions: Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright. Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings. Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 20183,"Pan-Roasted Pork Tenderloin Wild Boar-Style with Shiitake Mushrooms 2 pounds pork tenderloin, cut into 2 pieces 1/4 cup extra virgin olive oil 1 cup very thinly sliced onion 3 large garlic cloves, peeled and lightly mashed with the flat side of a knife blade 4 or 5 whole bay leaves 1/2 cup finely cut celery, both stalk and leaves 1 tablespoon fresh Rosemary leaves or 1/2 tablespoon dried Rosemary, chopped 1 cup red wine (juicy, fruity wine such as Rosso di Montalcino) 1 pound fresh shiitake mushrooms 1 tablespoon butter Instructions: In a deep rectangular or oval dish that can contain the meat and all the other ingredients except for the mushrooms, combine the pork tenderloin, 3 tablespoons of olive oil, onion, garlic, bay leaves, celery, rosemary, and red wine. Turn the meat over several times to coat it well, then cover the dish with plastic wrap and refrigerate overnight. Take it out occasionally whenever convenient to turn the pork over, basting it with its marinade. The following day, take the meat out of the refrigerator at least 1 hour before proceeding with the preparation of the dish. Turn it over and baste it when you take it out of the refrigerator, and once every half hour thereafter. Detach the mushroom caps from the stems, discarding the stems. Wash the caps quickly in running cold water without letting them soak. Pat them dry gently but thoroughly with a cloth towel, and cut them into thin slices. Lift the tenderloin out of the deep dish, pick out any bits of the vegetables from the marinade that may be sticking to it, and pat the meat dry with kitchen towels. In a skillet that can accommodate the two pieces of pork without overlapping, put in the remaining tablespoon of olive oil, and turn the heat to high. When the oil is hot enough to sizzle when you put in the meat, slip in both pieces. Turn the meat over to brown it evenly all around, then transfer it to a platter. Pour all the marinade from the deep dish into the skillet, turn the heat down to low, and cover the pan. Cook, stirring occasionally, until all the vegetables are very soft or almost dissolved. While the marinade is cooking, put 1 tablespoon of butter in a medium skillet, turn the heat to medium, and add the sliced shiitake caps with some salt. Cook, turning the mushrooms over occasionally, until the liquid they shed evaporates completely and they have become very tender. When the vegetables of the marinade are very soft, add the cooked shiitake mushrooms, cooking them together for about a minute or two. Add both pieces of pork, sprinkling them with salt and several grindings of black pepper, and raise the heat to high. Cook the meat for 10 minutes on each side. Transfer the meat onto a cutting board, cut into slices 1/3-inch thick, and place slices on a very warm serving platter. Remove the bay leaves from the marinade -- and the garlic cloves, if you can find them -- then cover the meat with the cooked marinade and mushrooms and serve at once. Ahead-of-time note: When the overnight marinating of the meat is complete, it would be desirable to proceed at once through all the succeeding steps, but if you wish you can stop a few hours in advance right after the shiitake mushrooms and cooked-down marinade have been combined. Cook the meat, however, only when ready to serve, because it may dry out and become stringy if reheated. ","[Barolo, Barbaresco, Chianti Classico, Dolcetto]" 20184,"Pappa al Pomodoro 2 tablespoons olive oil 4 ounces pancetta, diced
1 small red onion, halved 1 carrot, halved 2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
3/4 teaspoon kosher salt
Two 14-ounce cans finely chopped or crushed tomatoes, such as Mutti
2 cups low-sodium chicken broth or vegetable broth, plus up to 1 cup more 4 cups stale bread cubes (1-inch cubes)
2 sprigs basil
One 2-inch piece Parmesan rind
1 cup freshly grated Parmesan 1/4 cup freshly grated Parmesan 3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil
Instructions: Heat a medium Dutch oven over medium-high heat. Add the olive oil and pancetta, and cook until the pancetta is brown and crispy, about 4 minutes. Remove to a paper-towel-lined plate to drain. Add the red onion, carrot, garlic and red pepper flakes to the pot. Reduce the heat to medium and cook, stirring often, until fragrant, 1 minute. Add the salt, canned tomatoes, chicken broth and bread cubes; stir to combine. Nestle in the basil sprigs and Parmesan rind. Bring to a simmer, then reduce the heat to maintain a gentle bubble. Stir in the pancetta. Cook for 25 minutes, stirring often to break apart the bread and prevent the Parmesan rind from sticking to the bottom of the pan. If the soup gets too thick, add extra broth as needed; the finished soup should be silky and thickened. Stir in the grated Parmesan. To serve, ladle the soup into bowls and top with a sprinkling of Parmesan, a drizzle of olive oil, and chopped basil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 20185,"Panettone Trifle 1 pound mascarpone cheese, at room temperature 8 ounces bittersweet or semisweet chocolate, melted 1/2 cup powdered sugar 2 teaspoons espresso powder 1/4 cup coffee liqueur 12 ounces panettone, cubed Chocolate shavings, for garnish Instructions: Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy. Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately. (The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.) ","[Barolo, Barbaresco, Dolcetto, Chianti]" 20186,"Sicilian Fig Cookies 2 1/2 cups all-purpose flour 1/2 cup granulated sugar Pinch of salt 12 tablespoons cold unsalted butter, cut into small pieces 3 large egg yolks 1 teaspoon vanilla extract Finely grated zest of 1 lemon 4 teaspoons fresh lemon juice 1 cup whole almonds, toasted 1 cup dried figs, stemmed Finely grated zest of 1 orange 1/2 cup dry red wine 1 tablespoon honey 1/2 teaspoon cocoa powder (natural or Dutch-process) 1 cup confectioners' sugar 1 teaspoon finely grated orange zest 3 tablespoons fresh orange juice Silver nonpareils, for decorating Instructions: Make the dough: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal. Whisk the yolks, vanilla and lemon zest and juice, then add to the food processor and pulse until the dough holds together when pinched (stop before it gathers into a ball). Turn out onto a sheet of plastic wrap and knead into a disk. Wrap and refrigerate until firm, at least 1 hour. Meanwhile, make the filling: Pulse the almonds in a clean food processor until coarsely chopped; transfer to a saucepan. Pulse the figs in the food processor until finely chopped and add to the saucepan along with the orange zest, wine, honey and cocoa powder. Cook over medium heat, stirring, 5 minutes. Let cool. Line 2 baking sheets with parchment paper. Roll the dough into about 24 balls, then flatten into 2-inch disks. Place 1 heaping teaspoon filling in the center. Wrap the pastry over the filling, then roll into a ball, covering the filling. Put on the prepared baking sheets, cover and refrigerate about 30 minutes. Preheat the oven to 350 degrees F. Bake until the cookies are lightly browned, 20 to 30 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Whisk the confectioners' sugar and orange zest and juice in a bowl. Brush the cookies with the glaze and top with the nonpareils. Let set, about 15 minutes. Store in an airtight container up to 1 week. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 20187,"Kale, Roasted Celery Root, Deviled Eggs and Spiced Almond Salad 2 whole heads garlic 3 cups vegetable oil
6 eggs (older eggs are better than farm fresh) 1 tablespoon butter, melted
1 tablespoon mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon garlic confit oil or vegetable oil, plus more for drizzling Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 egg white 1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 cup blanched and slivered almonds 1 large celery root, cut into large dice (about 2 1/2 cups) 2 tablespoons coconut oil, melted
Salt and freshly ground black pepper Salt and freshly ground black pepper
1/3 cup honey 2 tablespoons garlic confit 2 tablespoons Dijon mustard
2 egg yolks
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 cup sherry vinegar
2 cups garlic confit oil, or any flavored oil or vegetable oil
10 ounces mixed baby and purple kale Spiced Biscuits, for serving, recipe follows 3 cups all-purpose flour, plus more for dusting 2 tablespoons baking powder 2 tablespoons za'atar 1 tablespoon sugar 1 1/2 teaspoons salt 6 tablespoons cold butter, cut into cubes 1 1/2 cups cold milk 2 tablespoons vegetable oil Preheat the oven to 400 degrees F. Instructions: For the garlic confit: Cut the tops off of the tip of the garlic heads, leaving the root ends intact. Add to a small saucepan and cover with the vegetable oil. Cook gently over medium-low heat until the oil is infused and the garlic is soft to the touch, about 45 minutes (it should not come to a simmer). Remove the garlic heads from the oil and allow to cool prior to removing the softened cloves. Squeeze out the cloves from their skins and mash slightly; set aside. Reserve the oil. For the deviled eggs: Lay the eggs flat in a saucepan and cover with water. Put the saucepan over medium-high heat and bring to a boil. Once at a boil, cover with a tight-fitting lid, turn the heat off and let the eggs sit for 12 minutes. Submerge or rinse in cold water until cooled.
Peel the eggs, cut lengthwise and separate the yolks. Mash the yolks in a bowl with the melted butter, mayonnaise and mustard until smooth. Stir in the oil and season with salt and pepper. Put the filling into a piping bag, no tip needed. Season the egg white halves with salt and pepper and drizzle with some of the garlic oil. Refill the egg whites with the filling. For the spiced almonds: Preheat the oven to 250 degrees F. In a bowl, whisk the egg white until thick and frothy. Add the sugar, cayenne, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine. Add the almonds and coat with the egg white mixture. Using a slotted spoon, transfer the nuts to a baking sheet. Bake until golden brown and crunchy, 15 to 20 minutes, stirring halfway. (Note: There will be way more spiced nuts than you need, but they hold up well in an airtight container.) For the roasted celery root: Raise the oven temperature to 400 degrees F. Toss the celery root with the coconut oil in a bowl and season with salt and pepper. Place on the outer perimeter of a baking sheet, which is where they will roast evenly, and roast until golden brown, about 20 minutes. For the creamy garlic vinaigrette: In a food processor, add the honey, garlic confit, mustard and egg yolks and pulse to combine. Add 1 1/2 teaspoons salt and 1 teaspoon pepper and pulse. Add the sherry vinegar and pulse to combine. Turn the speed to low and slowly drizzle in the oil. Turn off immediately after the last oil is combined. Taste and adjust the seasoning. Divide the kale into 4 parts. In a small bowl, place one-quarter of the kale and 1 tablespoon of the creamy garlic vinaigrette and toss to coat. Arrange on a plate, add 3 deviled egg halves, a small handful of spiced almonds and some roasted celery root. Repeat with the remaining ingredients to make 4 servings. Serve with the Spiced Biscuits and drizzle with another tablespoon of dressing. Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined. Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used. Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20188,"Legend's Honky Tonk Lemonade 1/2-ounce vodka 1/2-ounce triple sec 1/2-ounce blue cuaraco 1/2 lemon, juiced Splash lemon-lime soda Splash sweet and sour mix 2 teaspoons sugar Instructions: Mix all ingredients in a shaker and pour over ice. Garnish with cherry. ","[Vodka, Triple Sec, Blue Cura?ao]" 20189,"Speared Spheres: Lobster Mac-n-Cheese Balls 1 pound elbow macaroni 2 lobster tails Kosher salt Freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups half-and-half, warmed, plus 2 tablespoons for egg wash 1 pound Cheddar, grated 1/2 pound smoked gouda, grated 1/2 pound spicy gouda, grated 2 large eggs 3 cups seasoned bread crumbs Canola oil, for frying Long bamboo spears or toothpicks Instructions: Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Transfer to a large bowl. Bring a medium pot of water to a boil and add the lobster tails. Cook for about 3 to 5 minutes. Remove the tails from the water and cool. Gently remove the meat and chop into small chunks. Add the meat to a small bowl and lightly season with salt and pepper, to taste. Set aside. In a medium saucepan, over medium heat, add the butter. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk in the warmed 2 cups of half- and-half into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper, to taste. Gently mix in chopped lobster meat. Fold the lobster-cheese sauce into the macaroni. Pour the macaroni and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Shape the cold macaroni and cheese into individual size balls and arrange them on a parchment paper-lined tray. Freeze the balls at least another 2 hours. In a shallow bowl, beat the eggs and 2 tablespoons half-and-half together to form an egg wash. Put the bread crumbs into another shallow bowl. Remove the macaroni and cheese balls from the freezer. Dip the frozen balls into the egg wash, then into the bread crumbs. Put the balls back into the freezer until you are ready to fry. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F. Fry the macaroni and cheese balls, in batches, until they are golden brown and center is hot, about 5 minutes. Remove the balls to a paper towel lined plate to drain. Skewer the balls with a long bamboo spears to help hold together, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20190,"Baked Vegetable Egg Rolls 8 ounces baby bella mushrooms 2 to 2.5 ounces bean thread noodles 2 tablespoons coconut oil 1/4 teaspoon kosher salt 5 scallions, chopped (about 1/3 cup) 4 cloves garlic, grated 1 tablespoon grated fresh ginger 3 cups finely shredded cabbage 1 cup shredded carrot 3 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 2 teaspoons toasted sesame oil 1 teaspoon sambal oelek Sixteen 6 1/2-by-6 1/2-inch egg roll wrappers Nonstick cooking spray, for the egg rolls Instructions: Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times. Add the bean thread noodles to a large bowl and cover with boiling water. Set aside. Add the coconut oil to a large saut pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine. Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature. Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray. Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes. Allow to cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20191,"How to Make Caramel Sauce | Easy Caramel Sauce 1 packed cup brown sugar 1/2 cup half-and-half 4 tablespoons butter Pinch salt 1 tablespoon vanilla extract Instructions: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold. ","[Chardonnay, Riesling, Moscato, Port]" 20192,"Duck Breasts with Green Peppercorn Sauce 1 duck breast 2 tablespoons red wine 1 tablespoon cognac 1/2 cup veal stock 2 teaspoons green peppercorns in brine, drained
2 teaspoons butter Instructions: Heat the oven to 400 degrees F/200 degrees C. Score the duck breast and render the fat in a saute pan. Pour off the fat, and transfer to the oven to finish, about 10 minutes. Remove the duck, and set aside to rest while you make the sauce.
Deglaze the saute pan with the wine and cognac and reduce by half. Add the veal stock and peppercorns and reduce by half again. Remove from the heat and whisk in the butter.
Carve the duck breast. Spoon over the sauce and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 20193,"Banana Pudding Tart 60 vanilla wafer cookies (from an 11-ounce box) 2 tablespoons sugar
4 tablespoons unsalted butter, melted
1/2 cup whole milk 1/2 cup heavy cream
3/4 cup sugar, plus more for sprinkling
2 large eggs, separated
2 tablespoons cornstarch
1/8 teaspoon kosher salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
4 to 5 large bananas 1/4 teaspoon cream of tartar
Instructions: Make the crust: Preheat the oven to 350? F. Place the cookies and sugar in a food processor and process until finely ground. Add the melted butter and process until it looks like wet sand. Transfer to a 9 1/2-inch fluted tart pan and press into the bottom and up the sides. Bake until golden brown, about 12 minutes. Transfer to a rack and let cool completely. Make the filling: Set a large fine-mesh sieve over a medium bowl. Combine the milk, heavy cream, 1/4 cup sugar, the egg yolks, cornstarch and salt in a medium saucepan; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture bubbles, about 5 minutes. Reduce the heat to low and continue cooking for 1 minute, whisking. Remove from the heat and immediately transfer to the sieve; press through with a rubber spatula. Stir in the butter and vanilla. Let cool to room temperature, stirring occasionally.
Peel and thinly slice 2 bananas and arrange evenly on the bottom of the crust. Gently spread the filling on top of the bananas and smooth the surface. Press a piece of plastic wrap directly on the surface; refrigerate until set, about 2 hours.
Peel and thinly slice the remaining bananas and arrange them on the tart, overlapping the slices. Sprinkle with sugar and brown with a kitchen torch.
Make the topping: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, remaining 1/2 cup sugar and the cream of tartar in a large heatproof bowl. Set the bowl over the pan; cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff peaks form, about 5 minutes. Transfer to a piping bag; pipe the meringue around the edge of the tart. Brown with the torch. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20194,"Ham Club Sliders 8 small potato buns, split and toasted 2 tablespoons mayonnaise, optional 2 tablespoons barbecue sauce 4 romaine lettuce leaves, torn in small pieces Kosher salt and freshly ground black pepper 2 slices crispy cooked bacon 4 thin slices roasted ham or turkey (about 2 ounces) 1 half-pint grape or cherry tomatoes Sweet, dill, or bread and butter pickles Potato straws, optional Instructions: Spread both sides of buns with mayonnaise, if desired, and barbecue sauce.
Layer bottom half of buns with lettuce, bacon and ham or turkey. Top with other half of bun. Serve with tomatoes, pickles and potato straws. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 20195,"Cotelettes d'Agneau a la Provencale Lamb Chops Provence-Style 6 lamb chops from the rib 1/4 cup olive oil 1 teaspoon dried basil 1 tablespoon parsley, chopped 1 tablespoon scallions, chopped 2 tablespoons mushrooms, chopped 1/4 teaspoon salt Freshly ground black pepper 1/2 cup dry crumbs of French bread 1/2 cup Champagne (or other dry white wine) 1/2 cup consomme 1 tablespoon butter 2 tablespoons dry crumbs of French bread 1 tablespoon shallots, chopped 2 teaspoons parsley, chopped 1 teaspoon scallions, chopped 1/4 teaspoon salt Freshly ground black pepper 1 orange Instructions: Trim fat from the chops. In a shallow baking dish, whisk together olive oil, basil, parsley, scallions, mushrooms, salt and pepper. Marinate chops for half an hour, turning once. Without removing the marinade ingredients from the surface of the chops, coat them with bread crumbs. Broil the chops, not too closely to the heat, for 6 to 8 minutes on each side, or until the crumbs are nicely browned and the chops are pink on the inside. Meanwhile prepare the sauce: Cook the wine and consomme in a saucepan. Knead together the butter and crumbs, shallots, parsley, scallions, salt and pepper. Add this mixture to the simmering liquid, stirring. Continue to simmer the sauce, stirring occasionally, until some of the liquid evaporates and the sauce thickens. Just before serving, stir in the zest of 1/4 orange and 2 to 3 tablespoons orange juice. Serve in a sauceboat with lamb chops. ","[Rhone Blends, Pinot Noir, Sauvignon Blanc, Sparkling Wines]

" 20196,"Orange-Scented Almond and Olive Oil Muffins 2/3 cup sugar 3 large eggs, at room temperature Grated zest of 1 medium orange 1/3 cup fresh orange juice, at room temperature 1/4 cup extra-virgin olive oil 3 tablespoons plain low-fat (2-percent) Greek yogurt, at room temperature 3/4 teaspoon pure vanilla extract 3/4 teaspoon pure almond extract 1 cup all-purpose flour 2/3 cup almond flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine sea salt 1/3 cup sliced almonds, toasted (see Cook's Note, below) Instructions: Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Line 12 muffin cups with paper liners.
Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract.
In a separate bowl, whisk together the all-purpose and almond flours, baking powder, and salt.
In batches, stir the flour mixture into the egg mixture until just blended. Stir in the almonds. Pour 1/4 cupfuls of the batter into the prepared muffin cups. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Cool in the pan on a wire rack for at least 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20197,"Tomato Soup and Grilled Cheese 2 tablespoons vegetable oil 1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
5 curry leaves
1 whole dried red cl
3 large yellow onions, sliced
2 tablespoons ginger-garlic paste (equal parts ground in a mortar and pestle)
1 bunch fresh cilantro, leaves roughly torn off
5 red tomatoes
1 cup tomato puree
1 cup masoor dal, washed
1/4 cup sambar powder
Kosher salt and freshly ground black pepper
One 13.5-ounce can coconut milk
1/2 cup (1 stick) unsalted butter
1/2 cup grated Amul cheese (or white Cheddar) 1 tablespoon chopped fresh cilantro
1/4 teaspoon red chili powder
1/4 teaspoon roasted cumin powder
1/4 teaspoon garam masala
Kosher salt
Four 1/2-inch-thick slices sourdough, cut from a boule 4 tablespoons unsalted butter, at room temperature
Instructions: For the tomato soup: Heat the oil in a large Dutch oven over medium heat until hot. Add the cumin seeds, mustard seeds, curry leaves and red cl and cook until it crackles, about 30 seconds. Add the onions, ginger-garlic paste and cilantro and cook until the onions are slightly caramelized, about 5 minutes. Add the tomatoes, tomato puree, masoor dal, sambar powder, salt and pepper, to taste. Cover with water until all the fresh tomatoes are covered and let it cook on a low heat until the lentils are soft, 25 to 30 minutes. Carefully ladle the soup into a high-powered blender and blend until smooth, taking care when blending hot liquids. Pour into a medium-large saucepan and add the coconut milk and butter. Heat over medium, stirring occasionally, until just bubbling. For the cheese filling: Combine the cheese, cilantro, chili powder, cumin, garam masala and salt to taste in a medium bowl and reserve. For the sandwiches: Lay out the bread slices and top half of the slices with the cheese filling. Top with the other slices of bread and spread half the softened butter on the top piece of each sandwich. Preheat a double-burner cast-iron griddle pan over medium heat. Add the sandwiches, butter-side down. Carefully spread the remaining butter on the top sides of the sandwiches and cook, turning once, until the bread is golden, about 3 minutes per side. Transfer the sandwiches to paper towels. Cut each sandwich in half on the diagonal. Serve the tomato soup hot with the grilled cheese sandwiches on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 20198,"Old-Fashioned Butterscotch Cake 2 large eggs Nonstick baking spray 2 1/2 cups sifted cake flour (sift before measuring) 2 teaspoons baking powder Salt 1 1/2 cups light brown sugar 1/4 cup sugar 1 1/2 cups half-and-half or whole milk, at room temperature 3/4 cup safflower oil or canola oil 2 teaspoons pure vanilla extract 4 tablespoons, plus 1/2 cup water 2 teaspoons unflavored powdered gelatin 2 cups light brown sugar 1/2 cup half-n-half or whole milk 1/2 cup water 1 1/4 pounds unsalted butter (5 sticks), at room temperature 2 teaspoons pure vanilla extract 4 tablespoons unsalted butter 1 cup light brown sugar 1 teaspoon fresh lemon juice Salt 3/4 cup heavy cream 2 teaspoons pure vanilla extract Instructions: For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes. Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside. Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside. Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined. Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool. For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom. In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature. Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla. For the butterscotch sauce: Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes. Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools. Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 20199,"Crab Salad Stuffed Potato Skins Crab Salad 3 Yukon gold potatoes 2 cups crab chunks, picked over for shells 1/4 cup prepared mayonnaise 1 teaspoon Dijon mustard 2 green onions, finely chopped 1/2 cup finely chopped fresh chives Salt and freshly ground black pepper Oil, for frying Root Vegetable Mash 2 Yukon gold potatoes 4 parsnips 2 carrots 2 salsify 1/4 cup 35-percent whipping cream 1/4 cup butter Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Bake the potatoes until soft, about 40 minutes depending on the size. Heat the oil in a deep fryer to 375 degrees F. Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for use in the Root Vegetable Mash, recipe follows. Place the potato skins into the fryer until they become brown and crispy. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature. Mix the crab with the mayonnaise, Dijon, green onions, and chives. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins. For the Root Vegetable Mash: Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes from the Crab Salad Stuffed Potato Skins, recipe follows, if desired to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20200,"Roasted Turkey Breast with Creamy Gravy and Cranberry Pomegranate Sauce 1 full or 2 split boneless skin-on turkey breasts 2 cloves garlic, grated or pasted 1 stick butter, softened 1/4 cup minced fresh herbs, such as parsley, chives, thyme and rosemary 1 tablespoon lemon juice Salt and black pepper One 12-ounce bag fresh cranberries 1 cup sugar Pinch salt 1 cinnamon stick 1 strip orange rind 1 pomegranate 2 tablespoons all-purpose flour 1 1/2 cups chicken stock 1 tablespoon Worcestershire sauce Salt and black pepper 1/3 cup heavy cream 1/4 cup freshly grated Parmigiano-Reggiano Steamed greens, for serving Instructions: For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes. For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce. For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve. Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side. Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler. This recipe will result in leftovers for sandwiches. ","[Chardonnay, Pinot Grigio, Gavi, Riesling]

" 20201,"Frothy Hot White Chocolate 1 1/2 cups whole or skim milk (skim will froth better) 1/2 vanilla bean, seeds scraped 3 ounces best quality white chocolate, such as Valrhona, Lindt or Callebaut, coarsely chopped Lightly whipped cream Cocoa powder Instructions: Combine the milk, vanilla bean and vanilla seeds in a saucepan and bring to a simmer. Remove the vanilla bean. Add the hot milk to the blender and carefully blend until frothy. Add the white chocolate to the blender and blend until the chocolate is melted. Divide between 2 mugs, top with a dollop of whipped cream and sprinkle with cocoa powder.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 20202,"Tuna Burgers with Tapenade 4 (6-inch long) pieces of baguette bread, halved horizontally 1/3 cup pitted green olives 1/4 cup pitted kalamata olives 1 tablespoon drained capers 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 tablespoon fresh Italian parsley leaves 1 teaspoon lemon zest 1 anchovy, minced Salt and freshly ground black pepper 1 (12 to 14-ounce) tuna steak 1/3 cup mayonnaise 2 tablespoons Dijon mustard 1/2 cup purchased roasted bell peppers, drained and sliced into 1/2-inch wide strips 4 thin slices red onion 4 romaine lettuce leaves Instructions: Prepare the barbecue (medium-high heat). Grill the baguette pieces, cut side down, until lightly toasted, about 2 minutes. Remove and set aside. Combine the olives, capers, 1 tablespoon of oil, lemon juice, parsley, lemon zest, and anchovy in a food processor. Pulse just until the olives are finely chopped. Season the tapenade with salt and pepper. Drizzle the tuna with the remaining oil. Sprinkle with salt and pepper. Grill the tuna until golden and seared on the outside, and just opaque in the center, about 2 minutes per side. Stir the mayonnaise and mustard in a small bowl to blend. (The tapenade and Dijon-mayonnaise can be prepared 1 day ahead. Cover separately and refrigerate. Bring the tapenade to room temperature before using.) Spread the Dijon-mayonnaise over the bottom and top halves of the baguette pieces. Top with red peppers and red onion. Cut the tuna steaks across the grain into 1/2-inch thick slices. Arrange the tuna slices atop the onions. Spoon the tapenade over the tuna. Top with the lettuce then the baguette tops, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 20203,"Chicken in a Pot 3 quarts chicken stock 1 bunch cilantro, washed and tied 1 tablespoon coarse salt 1/2 teaspoon freshly ground black pepper 4 pounds chicken pieces, on bone (trim knobs off drumsticks, cut breasts and thighs in half with a cleaver, leave wings trimmed) 1 leek, washed, white part cut into 2-inch chunks 1 large onion 6 cloves garlic, peeled 3 turnips, peeled, quartered 3 carrots, peeled, cut into 2-inch chunks 1/2 pound chayote, quartered 1/2 pound yams, peeled, cut into 1-inch cubes 1/2 pound potatoes, peeled, cut into 1-inch cubes 1/2 small cabbage, cut into wedges Avocado Sauce, recipe follows 2 avocados, preferably Haas 1/2 bunch fresh cilantro leaves, chopped 1/2 small red onion, finely chopped 3 jalapeno chiles, stemmed, seeded and finely diced 1 medium tomato, seeded and finely diced Juice of 1 lime 4 tablespoons olive oil 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper Instructions: Pour the stock into a large stockpot and bring to a boil with the cilantro (tied for easy removal later), salt and pepper.
Add the chicken, leek, onion, garlic, turnips, carrots, chayote, yams, potatoes, and cabbage and simmer over medium heat, cooking until the vegetables are tender and chicken is cooked, about 45 minutes.
Transfer the chicken pieces to a tureen (skin the chicken if desired) or individual plates and surround with the vegetables. Strain the broth over the vegetables and chicken and garnish with Avocado Sauce. Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork. Add the remaining ingredients and beat with a fork to mix thoroughly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20204,"Tomatoes and Burratta with Aged Balsamic Vinegar and Prosciutto 1 medium or large tomato, cut crosswise into 1/4-inch thick slices 2 ounces fresh burratta, cut crosswise into 1/2-inch slices Salt and freshly ground pepper 1 thin slice prosciutto
1/2 teaspoon aged balsamic vinegar,* or Balsamic Reduction, recipe follows 2 teaspoons extra-virgin olive oil 3 to 4 leaves fresh basil, slivered Storebought breadsticks, for serving Instructions: Arrange the tomato slices and burratta, seasoning each slice of tomato with salt and pepper, and ending with a tomato slice. Top with prosciutto. Drizzle on the balsamic vinegar and the oil just before serving and sprinkle with basil. Garnish with storebought breadsticks or make your own. Balsamic Reduction: *If you don't have aged balsamic vinegar, you can reduce ordinary balsamic and give it a similar sweet flavor of aged balsamic. 1 cup balsamic vinegar Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to 1/3 to 1/2 cup. Remove from the heat. The vinegar will thicken as it cools. Store in an airtight container in the refrigerator. Yield: 1/3 to 1/2 cup ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 20205,"Nedda's Ragu Napoletana 1/4 cup extra-virgin olive oil 2 cloves garlic 7 ounces/200 g ribs, beef or pork 7 ounces/200 g pork belly 7 ounces/200 g sausage, beef or pork 7 ounces/200 g mixed cuts stewing beef 750 grams tomato puree Salt and freshly ground black pepper, to taste
Pasta, for serving Instructions: Heat a pan until hot and then add the olive oil and garlic. Add in your meat (leave all the meat whole), letting it flavor up in the garlic and olive oil and get seared on all sides. Pour in enough tomato puree so that all the meat is covered by more than 1 inch. Stir in some salt and pepper, turn up the heat and cook until it starts to bubble up. Lower the heat to medium and continue cooking, 5 to 6 hours.
Remove the meat from the pot. You now have a beautiful flavored meat sauce for your pasta. And the meat becomes the next course--your secondo. ","[Barolo, Chianti, Montepulciano, Tempranillo]" 20206,"Garlic Butter Shrimp and Corn Sheet Pan Dinner 4 ears of corn, shucked and kernels removed 1 bulb fennel, cored and thinly sliced, plus 1/4 cup fennel fronds 1 tablespoon olive oil Kosher salt 1/2 teaspoon crushed red pepper flakes 6 tablespoons unsalted butter, melted 4 cloves garlic, minced Zest of 1 lemon, plus wedges for serving 1 1/4 pounds large peeled and deveined shrimp, tails removed 1 pint cherry tomatoes (about 10 ounces) 1/2 cup crumbled feta 1/2 cup lightly packed fresh basil leaves, torn Instructions: Preheat the oven to broil and line a rimmed baking sheet with aluminum foil. Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 20207,"Mexican Salad 2 ripe avocados 3 vine-ripe tomatoes 1/2 sweet onion, sliced Chopped cilantro, about 2 tablespoons 2 limes Coarse salt Extra virgin oil, for drizzling Instructions: Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 20208,"Fresh Crabmeat and Lobster Lasagna 6 tablespoons butter 6 tablespoons all-purpose flour 4 cups milk Salt Freshly ground white pepper Pinch ground nutmeg 1/2 pound fresh spinach, cleaned, stemmed and cut into thin strips
1/2 pound fresh spinach, cleaned, stemmed and cut into thin strips 8 ounces grated Parmigiano-Reggiano 2 cups ricotta cheese 1 egg 2 teaspoons chopped garlic 8 ounces grated mozzarella cheese 3/4 pound lump crabmeat, picked over for cartilage 1 1/2 pound lobster, cooked, meat removed and diced 1/2 pound fresh pasta sheets Truffle oil, for serving, optional Instructions: Preheat the oven to 350 degrees F. In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg and cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan. Set aside. In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese. Season with salt and pepper. Mix well. Set aside. Grease an 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan over the crabmeat. Cover the cheese with a sheet of the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes. Remove from the oven and cool for 10 minutes before serving. Drizzle lightly with truffle oil, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20209,"Southwestern Bbq Chicken Breast 1/8 cup Irvine Spices Smokey Rotisserie Blend Seasoning 4 tablespoons finely chopped garlic 6 tablespoons barbeque sauce (your choice) 2 tablespoons olive oil Salt and freshly ground black pepper 3 pounds boneless chicken breast Instructions: Combine Smokey Rotisserie seasoning, chopped garlic, barbeque sauce, olive oil, and salt and pepper in a bowl large enough to accommodate chicken and mix well. Coat chicken breasts with sauce and marinate covered and refrigerated for at least 30 minutes. Cook completely through on a hot grill. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 20210,"Carrot and Pistachio Slaw 1/2 cup dried apricots, cut into 1/4-inch slices 1/2 cup shelled pistachios 1/4 cup extra-virgin olive oil 3 tablespoons sherry vinegar 1 pound carrots, peeled Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Add the apricots to a small saucepan and cover with water. Bring to a rapid simmer, then turn off the heat and let the apricots slightly soften, 3 to 5 minutes; strain and set aside. Spread the pistachios on a rimmed baking sheet and toast until lightly browned and fragrant, 7 or 8 minutes; set aside. Whisk the oil and vinegar in a medium bowl. Shred the carrots on the large holes of a box grater. You can control the size of the shreds by changing the angle of the carrot; a more severe angle will create longer slices, whereas holding the carrot perpendicular to the holes will yield shorter, choppier pieces. Add the carrots and softened apricots to the dressing, season with salt and pepper and toss thoroughly to combine. Refrigerate the salad, covered, until the vinaigrette has been absorbed, up to 2 hours. Chop the pistachios and add to the salad just before serving. ","[Riesling, Gewrztraminer, Pinot Gris, Vermentino]" 20211,"Spiced Burgers With Cucumber Yogurt 1/2 seedless cucumber, peeled and finely chopped 1/2 cup low-fat plain Greek yogurt 1 tablespoon chopped fresh cilantro Kosher salt and freshly ground pepper 1 1/4 pounds 90 percent lean ground beef 1/4 cup finely chopped red onion 1 clove garlic, finely grated 1 1/2 teaspoons red or yellow curry powder 1 tablespoon extra-virgin olive oil 4 hamburger buns, split, toasted Sweet potato chips, for serving (optional) Pickled okra or other pickled vegetables, for serving (optional) Instructions: Mix the cucumber, yogurt, cilantro, 1/2 teaspoon salt, and pepper to taste in a bowl. Set aside while you make the burgers.
Combine the beef, onion, garlic, curry powder, 1/2 teaspoon salt and 1/8 teaspoon pepper in a bowl and mix with your hands until just combined. Form into four 4-inch-wide patties, about 1/2 inch thick.
Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the burger patties and cook, turning once, until cooked through, 7 to 8 minutes for medium.
Place the burgers on the buns. Stir the cucumber-yogurt mixture and spoon on top. Serve the burgers with sweet potato chips and pickled okra.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20212,"Anchovy Aioli 2 cloves garlic, peeled and minced Extra-virgin olive oil 1 tablespoon water Kosher salt Freshly ground black pepper 1 jumbo egg yolk 1 lemon, juiced 1/2 cup extra-virgin olive oil 2 anchovy fillets 1/2 cup sour cream Instructions: Add the garlic, egg, anchovy, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 20213,"O.M.Ghee Snack Mix 3 tablespoons ghee 20 to 25 fresh curry leaves (about 1/2 cup) 3 1/2 cups raw cashews Kosher salt 1 teaspoon red chili powder 2 teaspoons chaat masala powder Instructions: Melt the ghee in a large skillet over medium-high heat. Add the curry leaves and fry until crisp and no longer sizzling, 1 to 2 minutes. Remove to a plate with a slotted spoon, leaving the warm oil behind in the pan. Reduce the heat to low, then add the cashews to the ghee and cook, tossing frequently, until browned, 8 to 12 minutes. Return the curry leaves to the skillet along with a few pinches of salt, the chili powder and chaat masala; mix well. Transfer to a large bowl to cool. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 20214,"Green cl (cl Verde) 3 pounds pork butt, cut into 2-inch cubes 1/4 cup salt
8 cloves garlic 4 serrano cl peppers, stemmed and cut in half
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 medium onion, cut into quarters 8 Anaheim peppers, stemmed; 4 chopped into 2-inch pieces and 4 left whole 2 cups chopped fresh cilantro 15 tomatillos, halved Instructions: Combine pork butt, salt and 2 cups water in an 8-quart stockpot over high heat and bring to a boil. Turn down to a simmer and cook until pork is tender, 1 hour and 30 minutes. Meanwhile, combine garlic cloves, serranos, cumin, black peppercorns, onion quarters, the chopped Anaheims and 2 cups water in a blender. Blend well until mixture is liquid, then slowly add cilantro. Continue to blend until mixture is completely liquid, then add mixture to stockpot (at whatever point the stockpot is at). Bring stockpot back to a boil, then, reduce heat back to a simmer. Combine tomatillos and 1 cup water in blender and blend well until mixture becomes liquid, about 5 minutes. Add to stockpot and bring mixture to a boil again, then reduce the heat to medium. Preheat the broiler. Roast remaining whole Anaheim peppers in broiler, turning occasionally, until charred. Remove skin under cool running water and slice thin. Add to the stockpot in the last 30 minutes of cooking time. ","[Rioja, Tempranillo, Garnacha, Barbera]" 20215,"Cinnamon and Cream Cheese Icebox Cake 3 cups chilled heavy cream, divided 1/2 cup plus 1 tablespoon granulated sugar, divided 1 cup softened cream cheese 9 to 12 chocolate graham crackers, broken into squares 2 teaspoons ground cinnamon Instructions: In a medium bowl, add 2 cups cream and 6 tablespoons sugar and whisk, using a hand mixer, until soft peaks form, 3 to 4 minutes. Slowly add the cream cheese and beat until fully incorporated. Spread 1 1/2 cups cream cheese mixture on the bottom of a springform pan and arrange a layer of graham crackers on top. Spread another 1 1/2 cups cream cheese mixture and one more layer of graham crackers. Spread the remaining cream cheese mixture on top, making sure you have a smooth top. Cover the pan with plastic wrap, making sure it touches the top layer, and freeze until firm, about 2 hours. Remove from the freezer and place in the refrigerator for about 6 hours to defrost but still remain firm. Place the remaining graham crackers in a food processor and grind until you have fine crumbs. Using your hand mixer, whip the remaining 1 cup cream until stiff peaks form and add the cinnamon and the remaining 3 tablespoons sugar. Remove the plastic wrap and the side of the pan and frost the cake all over with the cinnamon cream. Sprinkle the whole top of the cake with graham cracker crumbs. Serve cold. What Really Makes This Recipe Sing: This is a wonderful cake to serve while entertaining in the summer. Your guests will be amazed at this. And to think, you didn't even have to turn your oven on. BYOC: Melt your favorite farmer's market berry preserve and serve as a sauce. If you can't fine chocolate graham crackers, try using chocolate wafers. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 20216,"Dustin's Chicken Spiedini 3 large boneless chicken breasts, cut into strips 6 ounces Asiago cheese (or any good Italian cheese), cut into 2-inch cubes 1/2 cup high-quality olive oil 2 cups Italian bread crumbs 4 dried bay leaves 1 large white onion, sliced thickly lengthwise Instructions: Preheat oven to 350 degrees F. Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve. ","[Chardonnay, Barbera, Gavi, Vermentino]" 20217,"Lillet Cocktail Crushed ice 4 ounces Lillet Blanc 4 ounces freshly squeezed orange juice 2 ounces orange-flavored soda water 2 orange slices, for garnish Instructions: Add ice, Lillet, and orange juice to a cocktail shaker. Shake and strain into 2 glasses filled with ice. Top off each glass with 1-ounce of soda water and garnish with an orange slice. ","[Chardonnay, Sauvignon Blanc, Ros]" 20218,"Maple Cupcakes with Cherry Compote and Goat Cheese Frosting 2 3/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon ground cinnamon 1 teaspoon salt 1 stick unsalted butter, at room temperature 2 cups pure maple syrup 3 large eggs 1 teaspoon pure vanilla extract 1 cup milk Cherry Compote, recipe follows Goat Cheese Cream Cheese Frosting, recipe follows 2 cups pitted cherries, stems removed 1/4 cup agave nectar 4 to 5 tablespoons cornstarch Pinch salt 1 stick unsalted butter, at room temperature One 8-ounce package cream cheese, at room temperature Pinch salt 4 cups powdered sugar Instructions: Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular cupcake liners. In a bowl, mix the flour, baking powder, cinnamon and salt together. Set the bowl aside. In the bowl of an electric stand mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add in the maple syrup and combine. Add in the eggs one at a time, mixing between each addition. Then add the vanilla and combine. Alternate adding the flour mixture and the milk to the mixer. Mix until just combined. Fill the cupcake liners three-quarters full. Bake until cooked through, 16 to 18 minutes. Cool the cupcakes completely. To assemble: Fill cupcakes with the cooled Cherry Compote. Top with the Goat Cheese Cream Cheese Frosting. In a pan, heat the cherries, agave nectar, cornstarch, salt and 1/4 cup water. Whisk until combined and there are no clumps of cornstarch. Heat over medium-high heat until the compote begins to boil, and then bring to a simmer. Cook until you reach the desired thickness, 15 to 20 minutes. Place in a bowl to cool. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, goat cheese and salt until smooth and fluffy. Add in the powdered sugar, a little at a time, and beat until achieved desired consistency. Add to a piping bag fitted with desired tip. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 20219,"Grilled Maine Lobster Tails Smothered in Curry Mango Butter with Green Papaya Salad 2 tablespoons olive oil 1 small onion, finely chopped 2 tablespoons curry powder 1 teaspoon ancho chili powder 1 mango, peeled, pitted and pureed 2 tablespoons fresh lime juice 1/2 pound (2 sticks) unsalted butter, softened Salt and freshly ground pepper 16 Maine Lobster Tails, split in half Olive Oil 8 ounces haricots verts, cooked until just tender and shocked in ice water, each bean quartered lengthwise 3 plum tomatoes, halved, seeded and julienned 1/4 cup roasted unsalted potatoes, roughly chopped 2 large green (unripe) papayas, peeled, seeded and julienned 1/4 cup Thai fish sauce 1/4 cup freshly squeezed lemon juice 1/4 cup freshly squeezed lime juice 2 tablespoons sugar 1 teaspoon finely chopped garlic 1 teaspoon red pepper flakes 1/3 cup peanuts 1/4 cup coarsely chopped cilantro Instructions: Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango puree and lime juice and cook an additional 5 minutes. Let cool. Place mango mixture in a food processor and add butter. Process until smooth and season with salt and pepper to taste. Place a sheet of parchment paper or waxed paper on a work surface. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes. Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 4 to 5 minutes or until cooked through. Remove from heat and top each tail immediately with a slice of butter. Green Papaya Salad: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter and garnish with peanuts and chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20220,"Vermicelli and Swiss Chard Soup 2 medium tomatoes, coarsely chopped 4 garlic cloves, coarsely chopped 1/4 small yellow onion, coarsely chopped 2 small Serrano chiles, coarsely chopped, seeds optional 1 tablespoon olive oil 6 cups chicken broth 1 bunch Swiss chard, washed, stems removed and coarsely chopped Coarse salt, to taste 2 eggs, separated 3 ounces vermicelli 3 tablespoons grated Queso Anejo cheese Olive oil for frying Instructions: Place the tomatoes, garlic, onion and Serrano chiles into a blender or food processor and blend until smooth. Heat the olive oil in a large pot. Add the blended ingredients and saute over medium heat until reduced and thickened, about 4 minutes. Add the broth and bring to a boil. Add the Swiss chard and simmer for about 10 minutes. Salt to taste. Beat the egg whites until stiff but not dry. Beat in the yolks one at a time with a pinch of salt. When well combined, crumble the uncooked vermicelli into the eggs and add the cheese. Stir until the vermicelli is well coated. Heat 1/4 inch olive oil in a large skillet. When hot, add 3 inch dollops of the egg and vermicelli mixture to the pan. Cook until lightly golden on the underside, about 1 minute. Turn and fry on the other side. Drain on paper towels. Add the vermicelli drops to the broth and simmer for 12 to 15 minutes. Carefully turn the vermicelli once. Serve in deep bowls with 2 vermicelli drops in each. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 20221,"Cocoa Cobweb Cupcakes 2 cups unbleached all-purpose flour 3 tablespoons unsweetened cocoa, preferably Dutch-process 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 4 tablespoons (1/2 stick) unsalted butter, softened 11/2 cups sugar 1 egg 2 teaspoons pure vanilla extract 1 cup buttermilk *2 egg whites 21/2 to 3 cups confectioners' sugar 1 teaspoon pure vanilla extract 2 tablespoons fresh orange juice Black or dark brown food coloring Instructions: Preheat an oven to 350 degrees F. Butter 12 muffin-tin wells or line them with paper muffin cups. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; reserve. In a large bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until light and fluffy. Add the egg and vanilla and beat well. Beat in the flour mixture in 3 batches, alternately with buttermilk. Spoon into the prepared muffin tins, filling each cup about 2/3 full. Bake until a toothpick inserted in the center of the cake comes out clean, 16 to 20 minutes. Remove from the oven, let cool in the pan for 5 minutes, then transfer to a rack and let cool to room temperature. To make the icing, place the egg whites in a bowl. Using an electric mixer set on high speed, beat until soft peaks form. Add the confectioners' sugar, vanilla, and orange juice and continue to beat until thick and shiny. If too thick, add more orange juice. If too thin, add more confectioners' sugar. Transfer 1/3 of the icing to a small bowl and color with black or dark brown food coloring. Spoon this dark icing into a pastry bag fitted with a tip, or pour it into a plastic squeeze bottle. Now, ice the cupcakes and make the cobwebs: Spoon the white icing into the center of the cupcake and spread with a small spatula or butter knife. Starting at the center of a cupcake, pipe a spiral of the dark icing from the center to the outer edge. Then, drag a sharp knife point from the center of the spiral to the edge of the cupcake. Wipe the knife clean, move about a 1/2-inch to the left or right and drag the knife in the opposite direction from the outer edge to the middle of the cupcake. Continue in this way until you have worked your way around the cupcake and formed the cobweb. Repeat with the remaining cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20222,"One Bite Will Do U Cheesecake 1/4 cup Oreo crumbs 1 cup graham-cracker crumbs 1/3 cup butter, melted 1/4 cup creamy peanut butter 3 8 oz. packages cream cheese, softened 4 eggs 1 cup sour cream 1 cup sugar 1/4 cup chocolate syrup Four-Layer Fudge (recipe follows) Wafer roll cookies Melted caramels (about 6) 1 cup milk-chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter 1 cup sugar 1/4 cup evaporated milk 1/4 cup butter 1-1/2 cups marshmallow cream 1/4 cup creamy peanut butter 1 tsp. vanilla extract 1-1/4 cups chopped salted peanuts 1 14 oz. package caramels 1/4 cup whipping cream 1 cup milk-chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Instructions: CHEESECAKE: Heat oven to 350 degrees F. Combine cookie and graham-cracker crumbs with melted butter in a medium bowl and mix well. Press mixture firmly into an 8-inch springform pan. Bake 6 to 8 minutes. Let crust cool, then spread top with peanut butter.
Place a pan of water in bottom rack of oven. In a large mixing bowl, beat cream cheese, eggs, sour cream, sugar and vanilla until smooth. Pour one cup of mixture into a bowl and stir in chocolate syrup. Pour remaining (white) cream-cheese mixture over crust. Pour chocolate mixture on top, then swirl chocolate mixture into white mixture with the tip of a knife in about 3 passes.
Place pan on middle rack of oven and bake 1 hour and 10 minutes to 1 hour and 20 minutes, or until almost set. Let cool. Pour half of each layer of fudge mixture over top of cheesecake one layer at a time, letting each layer cool in refrigerator until firm before adding the next layer. Cut wafer rolls in varying lengths and, using melted caramels to help rolls adhere, line them upright around outer edge of cheesecake. FUDGE: Make first layer by combining chocolate and butterscotch chips with peanut butter in small saucepan. Stir over low heat until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled. Make second layer by first mixing sugar and evaporated milk in a small saucepan over medium heat. Boil sugar and evaporated milk for 5 minutes, stirring constantly. Remove from heat. Stir in butter, marshmallow cream, peanut butter and vanilla until melted. Stir in chopped peanuts. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.
Make third layer by heating caramels and whipping cream in small saucepan until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.
Make fourth layer by combining chocolate and butterscotch chips with peanut butter in small saucepan. Stir over low heat until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20223,"Cherry Chocolate Beignets with Vanilla Stewed Cherries 1 vanilla bean 4 cups cherries, pitted and halved 1/2 cup red wine 3/4 cup sugar 1 cup all-purpose flour 1/4 cup cocoa powder 1 teaspoon baking powder Pinch salt 2 eggs 1-ounce vegetable oil 1/4 cup whole milk 2 ounces bittersweet chocolate, melted 2 ounces dried cherries 6 cups vegetable oil, for frying Cocoa-Sugar Dusting, recipe follows
1 tablespoon cocoa powder 1/2 cup sugar Instructions: Split the vanilla bean in half and with a back of a paring knife scrape the inside of its seeds. In a medium saucepan, add the 4 cups of cherries, red wine, 1/2 cup sugar and the vanilla bean and it's seeds. Cook over medium heat for 15 minutes, remove vanilla bean. Keep stewed cherries warm. To make Cherry Chocolate Beignets: In a large saucepan, heat up the oil for frying to 360 degrees F. In a medium bowl, sift together flour, cocoa powder, baking powder and salt, set aside. In another medium bowl whisk eggs with oil, remaining 1/4 cup sugar and milk. Add flour mixture to egg mixture, stir in melted chocolate and dried cherries. Roll 2 tablespoons of batter into balls. Fry each side for 1 minute. Transfer beignets to a rack. To serve, place about 1/3 cup of the poached cherries with liquid in a soup bowl. Place 2 to 3 beignets on top and garnish with Cocoa-Sugar Dusting. In a small bowl combine cocoa powder and sugar. ","[Merlot, Pinotage, Zinfandel, Tempranillo]

" 20224,"Crunchy Seaweed Wraps 1 teaspoon lemon juice 1/2 small avocado Large pinch shichimi togarashi or cayenne pepper (see Cook's Note) 2 ounces smoked salmon, cut into 4 even pieces 4 sheets roasted seaweed snacks 1 teaspoon low-sodium soy sauce 1 sesame rice cracker, coarsely crushed 1 scallion, thinly sliced Instructions: Mash the lemon juice, avocado and shichimi togarashi into a coarse paste in a small bowl. Lay 1 piece of salmon on top of each piece of seaweed. Divide the avocado mash evenly on top of the salmon. Then sprinkle each with soy sauce, crushed rice cracker and scallion. Fold in half like a taco and eat. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 20225,"Wilted Swiss Chard with Garlic and Soy Nuts 2 teaspoons olive oil 2 cloves garlic, minced 8 cups chopped fresh Swiss chard Salt and ground black pepper 1/4 cup roasted soy nuts Instructions: Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add Swiss chard and cook 3 to 5 minutes, until wilted. Season with salt and black pepper. Remove from heat and garnish with soy nuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 20226,"Grilled Pineapple with Cream 1 large pineapple, peeled and cored 2 limes, zested and juiced (zest reserved for whipping cream) 2 tablespoons coconut rum
1 tablespoon dark agave syrup
Pinch kosher salt
1 tablespoon olive oil
1 cup heavy cream 1 tablespoon dark agave syrup
Reserved lime zest 8 to 10 mint leaves Dark agave syrup, for drizzling
Instructions: For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl. Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes. When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter. For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes. To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 20227,"Stuffed Braised Veal Breast Extra-virgin olive oil 7 cloves garlic, 4 whole and 3 smashed and finely chopped Crushed red pepper 1 1/2 pounds fresh baby spinach Kosher salt 2 pounds assorted mushrooms, sliced thin, such as shiitake, cremini and oyster work well 1/2 cup grated Parmigiano One 3 to 4-pound veal breast 5 to 8 slices prosciutto 2 large onions, thinly sliced 2 sprigs fresh rosemary, picked and finely chopped 1 cup dry white wine 4 cups chicken stock 2 bay leaves 1 fresh thyme bundle Instructions: Preheat the oven to 400 degrees F. Coat a large straight-sided saute pan with olive oil. Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny. Add the spinach to the pan, stir to coat the oil and season with salt. Cover the pan and cook for 2 to 3 minutes. Remove the lid from the pan and stir the spinach, it should be wilted. Taste and adjust the seasoning if needed. Transfer the spinach to a mesh strainer to let any excess water drain out. Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand. Repeat the process of cooking the garlic to golden brown and discarding. Toss in a pinch of crushed red pepper and the sliced mushrooms. Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry. Taste the mushrooms and adjust the seasoning if needed. Remove from the heat and let cool. Squeeze out any excess liquid from the wilted spinach and coarsely chop. Add to the mushrooms, toss in the Parmigiano and stir to combine. Taste to make sure it is delicious. Reserve. Lay the meat out and gently pound to flatten. Sprinkle generously with salt. Lay the prosciutto slices down the middle of the veal. Lay a log of the spinach and mushroom mixture down the middle of the prosciutto. Roll the veal around the prosciutto and tie the veal with butcher's twine. Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides. Remove the veal from the pan and reserve. Ditch any excess fat and add a few drops of new oil. Add the onions to the pan, stir to coat with the oil and season with salt. Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes. Uncover the onions, they should be very soft and wilted. Add the chopped garlic and rosemary and cook for 2 to 3 minutes. Add the wine and reduce by half. Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour. Remove the veal from the oven, turn over and add more stock if the liquid has reduced. Taste the braising liquid if the liquid level has reduced significantly. Cook for 1 hour. Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce. Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes. Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy. Taste the liquid to make sure the seasoning is correct. Slice the veal into medallions and serve with the braising liquid and onions. Wine Pairing Suggestion: Gavi ","[Gavi, Barbera, Dolcetto, Valpolicella]

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

recipe: Baked Ziti with Meat Sauce 1 pound ziti pasta 1 pound ground beef 1 medium onion, finely chopped 2 cloves garlic, minced " 20228,"Good Eats Roast Turkey 1 (14 to 16 pound) frozen young turkey 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Instructions: Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20229,"Winter Sangria 2 cups no-pulp orange juice 3 to 6 ounces orange liqueur 2 tablespoons honey 1 cinnamon stick 2 clementines or blood oranges, cut into sections 1 Granny Smith or other tart apple, cut into 1/4-inch cubes 1 red Anjou pear, peeled and cut into 1/4-inch cubes
2 liters sweet sparkling red wine, chilled (Sunny likes Rosa Regale) 1 liter lemon-lime soda, chilled Instructions: In a large pitcher or punch bowl, whisk the orange juice, orange liqueur and honey. Add the cinnamon stick, clementines, apple and pear and stir to combine. Set aside at room temperature for at least 1 hour.
Right before serving, add the wine and soda to the fruit mixture and stir gently to combine. Serve immediately in ice-filled glasses.
","[Rosa Regale, Chianti, Moscato, Cava]" 20230,"Deep-Fried Mahi-Mahi Macadamia Nut Fingers 2 cups fresh pineapple, diced 3 cups fresh papaya, diced 1/2 cup fresh cape gooseberries (ground cherries, optional) 1 cup, plus 1 teaspoon, granulated sugar 1 tablespoon fresh mint or spearmint, chopped 1/8 teaspoon prepared horseradish 1 teaspoon chili sauce 2 eggs, beaten 1 green onion, minced 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 tablespoon soy sauce 1 teaspoon sherry 1 teaspoon cornstarch Salt Freshly ground white pepper 3 pounds mahi-mahi (dolphinfish) fillets, cut into 2 by 3-inch pieces 2 cups of flour 3 eggs, beaten 1 1/2 cup macadamia nuts, minced 1 1/2 cups panko bread crumbs Vegetable oil for deep frying Instructions: In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside. In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi \fingers\ in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well. In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees F on a deep fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20231,"Peppermint Marshmallow Snowmen 1 cup confectioners' sugar, plus more for dusting the pan and dipping the cutters 3 packets unflavored powdered gelatin (about 3 tablespoons)
1 1/2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon kosher salt
1/2 teaspoon peppermint extract
1/3 cup cornstarch
12 black licorice gumdrops
6 gummy straw candies, such as Sour Straws
6 pretzel sticks, broken in half
12 small orange candies, such as Tic Tacs
1/2 cup chopped semisweet chocolate or semisweet chocolate chips
Instructions: Dust an 11-by-15-inch baking dish liberally with confectioners' sugar. Pour 1/2 cup cool water into the bowl of an electric mixer fitted with the whisk attachment and sprinkle the gelatin over. Meanwhile, combine the granulated sugar, corn syrup, salt and 1/2 cup water in a small saucepan. Bring to a boil over medium high heat and cook, swirling the pan occasionally without stirring, until the mixture reaches 240 degrees F on a candy thermometer, 6 to 7 minutes. With the mixer on low speed, slowly pour the sugar syrup into the gelatin mixture. Once all of the syrup has been added, increase the speed to high and whisk until the mixture is bright white and forms very stiff peaks and the bowl has cooled and is just warm to the touch at the bottom, 8 to 10 minutes. Add the peppermint extract and mix to combine. Spread the mixture into the prepared pan, smooth the top and dust liberally with confectioners' sugar. Let sit overnight before cutting. When ready to assemble, combine 1 cup confectioners' sugar and the cornstarch in a small sieve. Liberally dust a work surface with some of the mixture and unmold the marshmallow slab in one piece (you will need to guide it from the pan with an offset spatula and your fingers). Dust both sides of the slab well with the sugar-cornstarch mixture. Using 1-inch, 1 1/4-inch and 1 1/2-inch round cutters dipped in confectioners' sugar, cut 12 marshmallows of each size. Dust the marshmallows all over with the remaining sugar-cornstarch mixture. Build the snowmen on the lollipop sticks, starting with the largest diameter marshmallows. Stick a licorice candy on top of each for a hat. With scissors, cut the gummy straws in half lengthwise. Flatten the pieces with a rolling pin to make flat scarves for the snowmen and tie them on. Stick the pretzel pieces into the middle marshmallows for \arms Use the orange candies to make noses. Melt the semisweet chocolate in a small bowl in the microwave at 50 percent power in 15 second intervals, stirring after each, 45 seconds to 1 minute. Stir until completely smooth and transfer to a piping bag with a small plain tip. Pipe chocolate eyes, a mouth and buttons onto each snowman. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20232,"Cheddar Cheese Baked Potato Soup 1 baking potato 2 (10-ounce) cans Cheddar cheese soup 2 1/2 cups low-sodium chicken stock 1/4 cup real bacon pieces Sour cream, for garnish Green onion, finely chopped, optional for garnish Instructions: Microwave the baking potato for 7 to 8 minutes on high. Carefully remove from microwave using oven mitts. It will be HOT! Set aside until cool enough to touch. When potato is cool, cut into 1/2-inch cubes. Add Cheese soup, chicken stock, and bacon pieces to a medium pan. Bring to a simmer, stirring occasionally over medium high heat. Add potato and continue to heat soup for 5 minutes. Ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20233,"Oklahoma Onion Burgers with Creamy BBQ Coleslaw 1/2 cup barbecue sauce 1/2 cup mayonnaise
12 pickled pepperoncini peppers, plus 2 tablespoons liquid from the jar
1 tablespoon Dijon mustard
1 tablespoon smoked paprika
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
One 14-ounce bag coleslaw mix
1 pound 80/20 ground beef
8 slices American cheese
1 cup Vidalia onions, thinly sliced on a mandoline
16 dill pickle chips
4 soft potato rolls, split, such as Martin's
Canola oil, for the griddle or skillet
Instructions: Preheat a griddle, large griddle pan or large cast-iron skillet over medium heat for at least 10 minutes. Whisk together the barbecue sauce, mayonnaise, 2 tablespoons pepperoncini liquid, mustard, smoked paprika and vinegar in a small bowl. Season with salt and pepper.
Roughly chop the pepperoncini peppers and toss together with the coleslaw mix in a large bowl. Add three-quarters of the sauce and toss. Reserve the remaining sauce for the bun and burger.
Loosely form the ground beef into 4 balls. Season with salt and pepper on all sides.
Brush the griddle with canola oil and add 1 ball of beef griddle. Add 1/4 cup of the shaved onions on top of the ball and smash it down with a heavy metal spatula. You want to smash and spread the meatball, making sure those onions are pushed into the beef, and creating a patty that will be bigger than your bun. Cook until browned, about 2 minutes. Flip and cook until the onions are steamed and caramelized, about 2 minutes. For this burger, it\u2019s OK to give it another press with your spatula\u2014we want that Maillard reaction (see Cook's Note). Top the burger with 1 tablespoon of the remaining mayonnaise mixture, then 2 slices of cheese and cook until melted, 1 minute. Repeat with the remaining beef, cooking in 2 batches.
Meanwhile, spread the mayonnaise mixture on the bottom of the buns and cover with 4 dill pickle chips.
Once the cheese has melted, place each burger on a bottom bun and top with 1/4 cup of the slaw mixture. Smash each top bun on the slaw and enjoy! Your friends will thank you. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 20234,"Arugula Salad 4 cups baby washed arugula 1/2 red onion, sliced 1/2 cup toasted pumpkin seeds Shaved Parmesan, for garnish Kosher salt Red wine vinegar High-quality extra-virgin olive oil Instructions: In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 20235,"Grilled Squash Quesadillas with a Charred Tomato Salsa 2 zucchini or summer squash, sliced lengthwise 1/4-inch thick About 3 tablespoons olive oil or melted butter or a combination Kosher salt and freshly ground black pepper 8 white corn tortillas 1/4 to 1/2 cup Ancho cl Paste, recipe follows, or store-bought 8 ounces thinly sliced or shredded Manchego cheese 2 scallions, white and green parts, very thinly sliced Charred Tomato Salsa, recipe follows, or your favorite green or red salsa 6 dried ancho or pasilla chiles or a mixture 1 teaspoon Kosher salt 2 tablespoons extra-virgin olive oil or lard 4 ripe medium tomatoes (about 1 pound) 1 jalapeno 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 1 scallion, white and green parts chopped 1/2 cup fresh cilantro leaves Kosher salt Instructions:

1. Heat a grill or grill pan over medium-high heat. Brush the zucchini with the oil or butter and season with salt and pepper. Grill, turning once until just soft, 3 to 4 minutes per side. Halve the grilled zucchini so they will fit into the tortillas.
2. Heat a skillet over medium heat and add about 1 tablespoon of the oil or butter. Lay a tortilla in the skillet and paint a light covering (more or less depending on your taste) of the Ancho cl Paste over the tortilla. Scatter or lay a slice of cheese just big enough to cover half the tortilla (about 1/2 ounce). Then add a strip or 2 of zucchini and some scallion slices and cover with another layer of cheese. Cook until the tortilla softens, about 1 minute. Fold the tortilla over into a half moon. Flip and cook on each side until golden brown and crisp and the cheese melts, adding more oil or butter if the pan gets dry, 2 to 3 minutes per side. Repeat with the remaining ingredients.
   3.Cut the quesadillas into wedges and serve with the Charred Tomato Salsa.
3. Stem, seed and pull the chiles in half. Toast the pieces in a dry skillet over medium heat, turning until fragrant and blistered but not charred, about 1 minute. Transfer to a bowl of boiling water and set aside to soften, 30 to 40 minutes.
4. Put the chiles in a blender with the salt (not a food processor, it won't be fine enough) and puree until very smooth. Add some of the soaking water, about 1/2 cup, if needed to engage the blender. Strain if desired.
5. Heat the olive oil in a medium skillet over medium heat. Add the paste and fry, stirring with a wooden spoon, until the mixture is thick, 3 to 5 minutes. Cool and store in the refrigerator for up to 1 month.
6. Position rack in the upper part of the oven and preheat the broiler. Line a small broiler pan with foil.
7. Place the tomatoes and jalapeno in the pan and broil, turning them as needed, until the skins blacken and split, 15 to 20 minutes. Wrap completely in aluminum foil and cool.3. Core the tomatoes and stem the jalapeno (remove the seeds if you want to temper the heat). Puree the tomatoes, skins and all, with the jalapeno, oil, garlic and scallions and in a blender to make a smooth sauce. Pulse in the cilantro. Transfer the sauce to a bowl and stir in 1/2 teaspoon salt. (The salsa thickens a bit if prepared ahead and chilled; stir to loosen it up before serving.)
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 20236,"Crispy Personal Pita Pizzas 2 pocket pitas, each split into 2 rounds 2 tablespoons olive oil
   2 cups shredded scamorza cheese (you can also use mozzarella)
   1 Roma tomato, thinly sliced
   Garlic salt, for sprinkling Fresh basil leaves, for topping Instructions: Preheat the oven to 400 degrees F. Brush both sides of each pita round with a liberal coating of olive oil and place all 4 rounds onto a baking sheet. Sprinkle the shredded cheese in an even layer on each pita. Place a single layer of tomato slices on top of the cheese and sprinkle garlic salt over top of each. Bake until the bottoms are golden brown and the pitas are crispy, 15 to 20 minutes. Top with fresh basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20237,"Potato Skins 6 small baking potatoes 2 tablespoons melted butter 2 teaspoons seasoned salt 3 tablespoons grated Parmesan cheese 1 1/2 cups shredded cheddar cheese 4 strips cooked, crumbled bacon 3/4 cup Daisy Brand Sour Cream 2 teaspoons snipped fresh chives Instructions: Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.) Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese. Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly. Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives. Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20238,"Clam Chowder 1 tablespoon butter 1/2 onion, minced 3 tablespoons dry vermouth 1 can or jar clams in juice 1 cup heavy cream Salt and white pepper Sugar 1 can cream of potato soup 1/2 teaspoon truffle oil, optional Sourdough bread bowls, optional, for serving Chopped parsley leaves, for garnish Instructions: In a medium saucepan over medium heat, melt the butter. Add onions and saute until tender, about 3 to 5 minutes. Don't allow the onions to brown at all. Carefully add the vermouth and stir with a wooden spoon. Simmer until the vermouth is reduced by half, about 3 minutes. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. Serve in sourdough bowl. Top with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20239,"S'mores Pumpkin Pie 1 cup semisweet chocolate chips 5 to 6 tablespoons heavy whipping cream
   One 9-inch store-bought pumpkin pie
   18 to 22 large marshmallows
   Instructions: Set the oven to broil. Combine the chocolate chips and whipping cream in a microwave-safe bowl. Microwave on high for 1 minute to 70 seconds. Whisk together until completely combined and smooth. Using a spatula, spread the chocolate ganache over the top of the pie. Top with the marshmallows, then broil until the marshmallows are golden brown and perfectly toasted, about 3 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 20240,"Stovetop Chicken Spaghetti 1 pound fusilli Kosher salt, seasoned salt, and freshly ground black pepper 4 tablespoons salted butter 3 boneless, skinless chicken thighs, cubed
   2 boneless, skinless chicken breasts, cubed
   1 cup panko breadcrumbs
   2 1/2 teaspoons dried parsley
   1 green bell pepper, chopped
   1 medium onion, finely diced
   One 4-ounce jar diced pimientos
   Two 10.5-ounce cans cream of mushroom soup
   1 cup milk
   1 teaspoon Worcestershire sauce
   Cayenne pepper, to taste
   2 cups grated sharp Cheddar
   1 cup grated pepper jack cheese
   1/2 cup frozen peas
   Instructions: Cook the pasta in lightly salted water in conjunction with the package instructions until not quite al dente and still quite chewy. Drain and set aside, reserving 3 cups of the pasta water. Place a large saucepan over high heat and add 2 tablespoons butter. Add the chicken and cook until browned and almost cooked through, about 5 minutes. Meanwhile, place a skillet over medium heat and add the remaining 2 tablespoons butter. When the butter has melted, add the panko and 1/2 teaspoon dried parsley. Season with salt and pepper, then toss and cook until golden brown, about 3 minutes. Add the bell pepper and onion to the pan with the chicken and cook until they have slightly softened, about a minute, then add the pimientos and stir. Reduce the heat to medium-low and add the cream of mushroom soup, pasta water and milk, then bring to a simmer. Add the Worcestershire sauce, remaining 2 teaspoons dried parsley, cayenne and seasoned salt to taste, followed by the cheeses, a handful at a time. Stir until completely incorporated. Add the frozen peas followed by the cooked pasta, then stir and cook until the pasta is perfectly cooked, a couple of minutes. Add salt and pepper, stir again, then sprinkle the toasted parsley breadcrumbs over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 20241,"Wheat Berries with Onion and Curry 1/2 cup wheat berries 2 cups cold water (for soaking) 2 cups cold water (or chicken broth for a richer flavor) 1 teaspoon salt, plus additional to taste 1/2 teaspoon freshly ground black pepper, plus additional to taste 1 onion, peeled and finely chopped 2 tablespoons unsalted butter 2 tablespoons curry powder 1/4 cup water 2 tablespoons coconut milk Instructions: Cover the berries with the cold water and soak them overnight. (This will increase their volume threefold.) Drain and place in a lidded pot. Add 2 cups cold water or chicken broth, one teaspoon salt, and 1/2 teaspoon pepper. Cover and bring to a boil. Reduce to a simmer and cook between 1 and 1 1/4 hours, until the berries are tender and have absorbed all the liquid. They will, however, still retain some crunch. Saute the onion in the butter until translucent. Add the curry powder and cook, stirring, to toast the curry powder and coat the onion evenly, about 1 to 2 minutes over low heat. Add the cooked wheat berries and combine well. Stir in 1/4 cup water. Put a lid on the pot, and steam over medium heat for 10 minutes. Stir in the coconut milk, adjust the seasoning and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 20242,"Swedish Christmas Cookies 2 1/2 cups all-purpose flour 2 teaspoons ground cardamom 1/4 teaspoon fine salt 1 cup unsalted butter (2 sticks), at room temperature 1 cup confectioners' sugar 1 large egg, room temperature 1 tablespoon pure vanilla extract 1 teaspoon finely grated lemon zest Colored sanding sugars or chopped toasted pecans Instructions: Whisk the flour, cardamom, and salt in a bowl.
   Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide the dough in half onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
   Preheat oven to 325 degrees F.
   Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 20243,"Sweet Potato Bread with Pecans 2 1/3 cups sugar 2/3 cups water 2/3 cup oil 4 eggs 2 cups mashed sweet potatoes 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 1/2 teaspoon baking powder 1 cup coarsely chopped pecans Instructions: Preheat oven to 350 degrees F.
   Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.
   ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 20244,"Bacalao a la Vizcana 2 pounds salt cod 1/2 cup olive oil 6 cloves garlic, sliced 1 large yellow onion, diced 1 bunch scallions, white parts cut into 1-inch pieces, greens finely sliced 1 cup tomato paste 1/4 cup white wine 5 large tomatoes, cut into large dice 4 roasted red bell peppers, peeled, seeded and cut into large dice 2 large Idaho potatoes, peeled and diced into 2-inch pieces Kosher salt 1/4 cup drained capers with 2 tablespoons brine 1 cup pitted whole green olives with 2 tablespoons olive juice Instructions: Soak the salt cod in a large bowl of cold water for at least 24 hours in the refrigerator. Rinse, drain and dry on a towel-lined plate. Refrigerate until ready to use. Heat the olive oil in a 7.5-quart Dutch oven or heavy saucepan over medium heat until warm. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the white parts of the scallions and cook, stirring occasionally, until softened but with no color, 2 to 3 minutes. Add the tomato paste and cook, stirring occasionally, until the paste is caramelized, 8 to 10 minutes. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the tomatoes, cover and cook over medium-low heat until the tomatoes soften, 15 to 20 minutes. Add the roasted red bell peppers and continue to cook at a low simmer for another 10 minutes. Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Bring to a boil over medium-high heat. Adjust the heat to medium low and simmer until the potatoes are just tender, about 15 minutes. Drain and add to the stew, stirring gently to combine. Shred the rinsed salt cod by hand and add to the pot with the cooked tomatoes, peppers and potatoes. Cover and cook over low heat until the cod melds into the stew, 15 to 20 minutes. Stir in the capers and brine, olives with juice and half of the scallion greens. Taste and add salt, if necessary. Serve topped with the remaining scallion greens. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 20245,"Ice Cream Hot Dogs 1 1 1/2-quart container chocolate ice cream, slightly softened Red gel food coloring 2 kiwis 1/4 mango 1 cup frozen whipped topping, thawed Yellow gel food coloring 1 cup sweetened shredded coconut Pure maple syrup, for drizzling 8 brioche or Hawaiian hot dog buns Black gel food coloring Instructions: Beat the ice cream in a stand mixer with the paddle attachment, adding enough red gel food coloring to make the ice cream hot dog\u2013colored. Return to the freezer if the ice cream gets too soft. Lay out 8 small sheets of plastic wrap. Quickly scoop some ice cream onto a sheet of plastic; use the plastic to form a hot dog shape, twisting the ends; freeze. Repeat to make more hot dogs; freeze 1 hour. Meanwhile, make the relish: Peel and dice the kiwis and mango. Transfer to a bowl and coarsely mash with a fork until the mixture looks like relish. Make the mustard: Mix the whipped topping with yellow food coloring and a dab of red to make it mustard-colored. Transfer to a resealable plastic bag. Make the sauerkraut: Put the shredded coconut in a small bowl and drizzle with a little maple syrup. Stir with a fork to combine. To serve, unwrap the hot dogs and place in the buns. Dip a toothpick in black food coloring (wipe off the excess) and press into the dogs to form grill marks. Pipe the whipped topping on the ice cream hot dogs; serve with the other toppings. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 20246,"Beef Tenderloin with Roasted Wild Mushrooms 1 whole beef tenderloin, trimmed and tied 2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
Neutral cooking oil, for cooking
6 tablespoons unsalted butter
1/2 pound beef fat 1 pound high-marrow beef bones
1 carrot, chopped rough
1 celery stalk, chopped rough
1 yellow onion, chopped rough
3 cloves garlic, chopped rough
1/3 cup dried porcini mushrooms
2 sprigs fresh rosemary
2 sprigs fresh sage
4 cups Armagnac
1 cup veal demi-glace
3 cups chicken stock
3 tablespoons green peppercorns
5 tablespoons unsalted butter, cold 3 pounds assorted wild mushrooms, trimmed 3 tablespoons unsalted butter
3 sprigs fresh parsley, leaves finely chopped
1 sprig fresh rosemary, leaves finely chopped
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs 8 ounces unsalted butter
4 cloves garlic, chopped
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
Instructions: For the beef: Preheat a pizza oven or regular oven to 400 degrees F. Sprinkle the tenderloin with all the herbs and salt and pepper. Heat a 14-inch cast-iron pan over medium-high heat and add 1/4 cup cooking oil, heating until hot. Add the tenderloin and sear until golden brown, about 5 minutes on each side. Once almost browned on the second side, add the butter and let melt. Transfer the pan to the oven to continue cooking until your desired doneness, or 12 minutes for medium-rare. Allow to rest for 10 minutes, then slice into 1- to 1 1/2-inch-thick slices. For the Armagnac sauce: Add the beef fat to a large Dutch oven over medium-high heat and let melt. Add the bones and sear just until some of the bone marrow has begun to melt, about 5 minutes. Transfer to the oven and roast until dark and golden, about 15 minutes. Add the carrots, celery, onion, garlic and porcinis. Put back into the oven and allow to brown another 10 minutes. Transfer the pot to the stovetop. Add the rosemary, sage and Armagnac. Allow the alcohol to ignite and immediately cover with the lid. Place over medium heat and bring to a simmer. Add the veal demi, chicken stock and green peppercorns, stirring to combine. Simmer, covered, for 30 minutes over medium heat. Carefully strain the Armagnac sauce directly into a medium saucepan and whisk in the cold butter until thoroughly combined. For the wild mushrooms: Turn the heat on under a 12-inch cast-iron pan to medium-high until hot. Add the mushrooms and allow to get hot again, then add the butter and allow the mushrooms to brown all over, about 10 minutes. Add the parsley and rosemary and stir to combine. Taste and adjust seasoning as needed with salt and pepper. Keep warm until ready to serve. For the gremolata: Add the panko to a large cast-iron pan and allow to toast over medium-high heat, about 2 minutes. Add the butter and allow to brown, another 2 minutes. Add the garlic and bloom for 2 minutes. Add the parsley and chives to finish. Taste and adjust seasoning as needed. Add the mushrooms to the bottom of a large platter. Top with the sliced tenderloin, then spoon the sauce around the outside of the mushrooms. Top the tenderloin with the gremolata and serve. ","[Chardonnay, Pinot Noir, Barolo, Rioja]" 20247,"Bourbon-Mustard Steak Kebabs 2 tablespoons vegetable oil, plus more for the grill 3 to 4 sprigs thyme 3 cloves garlic, smashed Freshly ground pepper 2/3 cup bourbon or rye whiskey 1 tablespoon packed brown sugar 1/4 cup whole-grain mustard Kosher salt 1 3/4 pounds tri-tip steak, cut into 1- to 1 1/2-inch chunks 1 small red onion, cut into 3/4-inch chunks Instructions: Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 teaspoon pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard and 1/2 teaspoon salt. Let cool to room temperature. Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper. Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4 to 7 minutes for medium doneness. ","[Burgundy, Zinfandel, Tempranillo, Garnacha]

" 20248,"Chocolate Caramel Brownies Nonstick cooking spray 1 (19.50-ounce) box chocolate brownie mix 2 eggs 1/4 cup chocolate milk 1/4 cup canola oil 1 cup chocolate chips, divided 1/2 cup heavy cream 30 caramels (recommended: Kraft) 2 cups shredded coconut, toasted Instructions: Preheat the oven to 350 degrees F. Generously spray a 9 by 13-inch baking dish with cooking spray. In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil until just combined. Using a spatula, fold in 1/2 cup chocolate chips. Spread into the prepared baking dish and bake until center is barely set, 25 to 30 minutes. Remove from the oven and cool completely. Heat the cream in a small saucepan over medium low heat. Stir in the caramels until completely melted and incorporated into the cream. Remove from the heat and stir in the coconut. Spread in an even layer over the cooled brownies. Melt the remaining chocolate chips in the microwave at 15 second intervals, stirring between intervals. Drizzle the chocolate in a criss-cross pattern over the coconut topping. Place in the refrigerator for at least 30 minutes to set before slicing into bars. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 20249,"Pepper Pork Chops with Honey Apple Ginger Slaw 2 cloves garlic, minced 4 teaspoons sugar 1/3 cup soy sauce Freshly ground medium-grind black pepper 6 (1/3-inch thick) bone-in pork loin chops (about 1 3/4 pounds) Kosher salt 2 tablespoons vegetable oil 1 tart red apple 1 small head Savoy cabbage, quartered, large ribs removed, finely sliced (about 6 cups) Zest and juice of 2 limes
1 (2-inch) knob fresh ginger, peeled and finely grated 1 to 2 tablespoons honey 1 tablespoon toasted sesame seed oil Instructions:

1. Put the garlic, sugar, soy sauce, and 1 1/2 teaspoons pepper in a large self-sealing plastic bag, seal, and shake. Add the pork chops and rub them, through the bag, to work the spices into the meat. Marinate at room temperature for 20 minutes.
2. Julienne the apple, leaving the skin on. Toss the apples with the cabbage, lime zest and juice, and ginger together in a medium bowl. Drizzle in the honey and sesame oil and toss again. Season with salt and let sit for 10 minutes before serving.
3. Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add half the chops, shaking off excess marinade, and cook, turning once, until just cooked through, about 6 minutes. Repeat with the remaining oil and chops, wiping the skillet clean between batches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20250,"Sweet and Smoky Popcorn 1 (3-ounce) bag reduced fat kettle corn 3 tablespoons butter, melted 1/4 cup finely grated Parmesan 1 teaspoon chili powder Salt Instructions: Pop the popcorn according to the package directions, and pour it onto a sheet pan. Drizzle with melted butter and sprinkle with Parmesan and chili powder. Add salt, to taste. Toss to combine. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer]" 20251,"Mozzarella, Raspberry and Brown Sugar Panini 8 (1/2-inch thick) slices bakery-style white bread 1/4 cup extra-virgin olive oil 1/2 cup raspberry jam 2 teaspoons chopped fresh rosemary leaves 8 ounces (2 balls) fresh mozzarella, drained and patted dry Kosher salt, optional 2 tablespoons light brown sugar Instructions: Preheat the panini press. Using a pastry brush, brush the bread on both sides with the oil. Spread 1 side of each slice of bread with the raspberry jam. Sprinkle the rosemary over the jam. Cut the mozzarella into 8 slices. Place 2 slices of cheese on 4 of the bread slices. Season the cheese with a pinch of salt, if using. Place the remaining slices of bread on top, jam-side down. Sprinkle the tops with the brown sugar. Press in the panini press for 3 to 5 minutes until the cheese has melted and the bread is golden and crispy. Cut the panini in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20252,"Sheep's Milk Ricotta and Parmesan Cheese Ravioli 6 eggs 1 1/4 cups durum flour Pinch salt 2 tablespoons olive oil 1 cup sheeps milk ricotta cheese 3/4 cup grated Parmesan 2 egg yolks Pinch nutmeg Pinch salt and pepper Olive oil, tomatoes, basil Instructions: For the dough: Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness. For the ravioli mix: Mix all ingredients together. Brush flattened pasta with egg yolk wash. Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape. To finish: Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 20253,"Patatas Bravas Home Fries with Roasted Tomato Aioli Olive oil 1/2 small red onion, finely diced 2 cloves garlic, finely chopped 1 tablespoon smoked paprika 3/4 cup prepared mayonnaise 1 large plum tomato, halved, seeded and roasted until soft Few dashes hot pepper sauce (recommended: Tabasco) Splash aged sherry vinegar Salt and freshly ground black pepper 4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes Flat-leaf parsley leaves Instructions: Preheat the oven to 375 degrees F. Place a baking sheet in the oven. Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly. Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot. ","[Rioja, Tempranillo, Garnacha, Barbera]" 20254,"Rib Dry Rub 1 tablespoon cumin 1 tablespoon paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chili powder 1 tablespoon brown sugar 2 tablespoons kosher salt 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon white pepper Instructions: Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 20255,"Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad 1/4 cup extra-virgin olive oil, plus 2 tablespoons for cooking steaks 2 (1-inch-thick) rib-eye steaks (about 1 pound each) Sea salt and freshly ground black pepper 3 cups arugula, washed and spun dry 11/2 cups roasted peppers, rinsed and pat dry 4 tablespoons balsamic vinegar Small block Parmesan (about 8 ounces) Instructions: In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 6 minutes on side, without moving or piercing the meat. This will help create a good, crusty sear. If steak starts to brown too quickly, reduce heat to medium. When steaks are brown, flip and sear the other side for 6 minutes for medium rare. Cook for an additional 3 to 4 minutes per side for medium well. Remove meat to a large plate and allow to rest for 10 minutes. Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk the 1/4 cup-extra virgin olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper. Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about 8 pieces of Parmesan over the dish. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 20256,"Pea Soup East African Style 2 tablespoons vegetable oil 2 medium onions, chopped 2 garlic cloves, minced 1 teaspoon grated fresh ginger Salt and pepper to taste Hot red pepper flakes to taste, crumbled 2 1/2 teaspoons mild curry powder 4 plum tomatoes, chopped 1/2 butternut squash, peeled, seeded, roughly chopped 4 cups vegetable stock 3 cups fresh green peas (or 1 pound frozen) 1/4 cup cilantro leaves, chopped Instructions: In a large saucepan heat oil and saute onions and garlic until onions are translucent. Add ginger, salt, pepper, red pepper flakes, curry powder and saute for about 3 minutes, stirring constantly. Add tomatoes, squash, chicken or vegetable stock and deglaze pan. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Add 2 cups of the peas and simmer, covered, for another 10 minutes or until peas and squash are tender. Using an immersion blender puree soup in pot. Add remaining peas and reheat. Stir in cilantro. Adjust seasoning. Serve hot. ","[Chenin Blanc, Vermentino, Tempranillo, Barbera]" 20257,"Smoked Pork Loin with Raspberry Chipotle Glaze 1 (4-pound) pork loin Extra-virgin olive oil, as needed 3 tablespoons dry spice rub for pork 1 (10-ounce) jar seedless raspberry jam 1 (5-ounce) bottle chipotle hot pepper sauce (recommended: Tabasco) Instructions: Preheat stovetop or outdoor smoker to approximately 230 degrees F. Trim the white \silver skin\ from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin. Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil. Meanwhile, preheat broiler. Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference. Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 20258,"Spicy Orange Beef 2 pounds beef top round 2 small onions 2 tablespoons cooking oil 1/2 can orange juice concentrate 2 cubes beef bouillon 1/2 teaspoon hot red pepper flakes Instructions: Cut the beef into thin strips and slice the onion. Heat 2 tablespoons of oil in a large skillet over a high flame. Season the beef with salt and pepper. Saute the beef until it just begins to brown. Add the orange juice, bouillon cubes and pepper flakes. Simmer until the beef is just done. If the sauce is thin, strain through a colander, reserving the beef. Return the sauce to a saucepan over a high heat. Reduce until the sauce reaches a desirable consistency or thicken with a little cornstarch. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 20259,"Swiss Chard Baked Eggs Unsalted butter, for the dish 2 large bunches Swiss chard 1/4 cup extra-virgin olive oil 1 large shallot, sliced Kosher salt and finely ground black pepper 6 large eggs 1/2 cup Greek yogurt 1 teaspoon fresh lime juice (from about 1/2 lime) 1/4 teaspoon crushed red pepper flakes Crusty bread, for serving Instructions: Preheat the oven to 400 degrees F. Butter a 3-quart baking dish. Remove the stems from the chard leaves and chop the stems. Heat the oil in a large skillet over medium heat and saute the stems, shallot, 1 teaspoon salt and a couple turns of black pepper until the shallot is golden, about 8 minutes. Stir in the chard leaves and cook, turning with tongs, until the leaves are wilted, about 4 minutes. Transfer the chard to the prepared baking dish and make 6 shallow wells in the leaves. Crack an egg into each well and sprinkle the eggs with salt and black pepper. Bake, rotating the dish as needed for even cooking, until the egg whites are set but the yolks are still runny, 10 to 12 minutes. Stir together the yogurt and lime juice in a small bowl; season with salt and black pepper. Top the eggs with dollops of the yogurt and sprinkle with the red pepper flakes. Serve with bread on the side.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20260,"Licuado de Tamarindo 8-ounce block tamarind pulp 4 cups boiling water 3/4 cup sugar, or to taste 5 to 6 cups very cold water, or to taste 1 orange, peel and pith removed and cut into segments Instructions: Place the tamarind pulp in a large bowl and pour the boiling water over it. Add the sugar and mash the pulp with a fork until blended. Set aside to cool to room temperature. Force the mixture through a sieve, pressing down hard on the solids, and discard the solids (seeds and tough fibers). Add 5 or 6 cups of cold water and taste for sugar balance. Add more water or sugar as desired, then serve in a tall glass over ice cubes, garnished with an orange segment. ","[Riesling, Moscato, Vinho Verde]" 20261,"Pan con Burrata 2 1/4 cups chopped tomatoes 3/4 cup red wine vinegar 1/3 cup minced shallots 1/4 cup minced red onion 1/4 cup sugar Salt 4 baguette slices, about 3/4-inch thick, lightly toasted 4 slices burrata cheese, about 1/2-inch thick Olive oil Sea salt and fresh cracked pepper Instructions: For the marmalade: Heat a large skillet over medium heat. Add the tomatoes, vinegar, shallots, onions, sugar and salt to taste. Cook until almost all the moisture has been cooked out, making sure to stir continuously.
   Schmere tomato marmalade on the toasted baguette slices. Top each with a slice of burrata. Drizzle each with olive oil and sprinkle over sea salt and cracked pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 20262,"Spinach Torelli with Cherry Tomatoes and Black Olives 1 quart plus 1/4 cup olive oil 1/2 eggplant, peeled and cubed Salt and freshly ground pepper Flour, for dredging 4 ounces spinach pasta 1 teaspoon finely sliced garlic 2 anchovy fillets 1 pint cherry tomatoes, sliced in 1/2 1/4 cup whole black olives 1 tablespoon capers 4 sprigs fresh basil, leaves only 1 red tomato, cut in 1/2 Instructions: In a 12-inch skillet, heat 1 quart of olive oil until it reaches 375 degrees F. Season the eggplant cubes with salt and pepper, and then dredge them in flour. When the oil is at the right temperature, add the eggplant and fry until golden brown. Remove with a slotted spoon and set aside to drain on paper towels. Cook the pasta in a large pot of boiling, salted water until al dente. Heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the garlic and suate for 1 minute. Then add the anchovy fillets, cherry tomatoes, black olives, capers, and basil, and saute for 2 minutes. Once the pasta is cooked, immediately drain it, and add it to the saucepan. Toss pasta with tomato mixture, and let flavors combine for 2 minutes. To plate, divide the pasta among 2 plates, and spoon the extra sauce on top. Leave room on the side of each plate for the star-shaped tomatoes, and then spoon the eggplant on top of the tomato stars. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 20263,"Belgian Birthday Waffles 3 cups whole milk One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast 2 sticks (16 tablespoons) unsalted butter, melted, plus more for brushing the waffle iron 1/2 cup plus 1 tablespoon sugar 3 large eggs, separated 2 tablespoons pure vanilla extract 1/2 teaspoon fine salt 3 1/2 cups all-purpose flour (see Cook's Note) 1/2 cup confetti sprinkles 1 cup pure maple syrup Sweetened whipped cream, for serving Instructions: Heat the milk in a medium saucepan until just warm (about 110 degrees F). Sprinkle the yeast over the milk, and let it sit until dissolved, about 5 minutes. Pour the mixture into a large bowl, and stir in the butter, 1/2 cup of the sugar, egg yolks, 1 tablespoon of the vanilla and the salt. Fold in the flour (it's OK if there are a few lumps). Cover and set aside in a warm place until the mixture is bubbly and rises by about half its original volume, 1 to 2 hours. (The batter can be made a day ahead and refrigerated after it rises.) Once the batter is ready, preheat the waffle iron and preheat the oven to 250 degrees F. Whip the egg whites and the remaining 1 tablespoon sugar with an electric mixer to soft peaks in a medium bowl. Fold the whites and sprinkles into the batter. Brush the top and bottom of the preheated waffle iron with butter, and pour the batter into each compartment (this varies from 1/4 to 1/2 cup, depending on the size of your waffle maker). Cook until the waffles are golden brown and crisp; remove them to a plate, and transfer to the oven to keep warm. Repeat with the remaining batter. Meanwhile, warm the maple syrup in a small saucepan over medium-low heat. Remove the saucepan from the heat, and stir in the remaining 1 tablespoon vanilla. Set aside and keep warm. To serve, stack 2 waffles on a serving dish, drizzle with some of the maple-vanilla syrup and top with a dollop of whipped cream. Serve the remaining syrup on the side. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 20264,"Piri Piri Grilled Shrimp 1 can unsweetened coconut milk 1 tablespoon finely chopped garlic 3 finely chopped bird chiles 1 lime, zested 1/2 teaspoon paprika 1 pound large shrimp, cleaned with tail Wooden skewers, soaked overnight Salt and freshly ground black pepper, to taste 1/4 cup vegetable oil Mango Dipping Sauce, recipe follows 1 cup red wine vinegar 1/2 cup sugar 1/2 mango, pureed 1 lime, juiced 1/2 red bell pepper, small dice 1/2 green bell pepper, small dice Instructions: Whisk together coconut milk, garlic, chiles, zest, and paprika. Add shrimp and marinate overnight, refrigerated. Soak the wooden skewers in water overnight. Heat grill or grill pan. Drain shrimp and season shrimp with salt and pepper, toss in vegetable oil and skewer. Grill 1 1/2 minutes on both sides or until shrimp are opaque. Serve with the Mango Dipping Sauce. Bring vinegar and sugar to boil and then lower heat to medium and cook until syrupy consistency. When cooled, add to blender with mango puree and lime juice. Stir in chopped peppers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20265,"Upside-Down Fig-and-Hazelnut Cake 2/3 cup sugar 1 tablespoon unsalted butter, plus more for the pan 12 to 16 large fresh figs, halved lengthwise 1/2 cup hazelnuts 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 stick (8 tablespoons) unsalted butter, at room temperature 2/3 cup packed light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon lemon zest 1/2 cup sour cream Instructions: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan. For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the figs, cut-side down, on the caramel. For the cake: Spread the hazelnuts out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk them together with the flour, baking powder, baking soda and salt. Set aside. Beat the butter and brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest (it's okay if the batter looks slightly separated and broken). Adjust the mixer speed to low, and add 1/2 the flour mixture, then the sour cream, then the remaining flour mixture. Pour the batter over the figs in the cake pan, spread it into an even layer and give the pan a few taps on the counter. Bake the cake until it's golden brown and pulls away from the edge of the pan and a toothpick or cake tester comes out clean when inserted in the center, 45 to 50 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fig-side up. Let cool completely. Cut into wedges, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 20266,"Fisherman's Grilled Trout 6 trout fillets 1 medium white or yellow onion Large lemon 6 to 8 cloves garlic, crushed 1/3 stick butter Salt and ground black pepper 6 aluminum sheets, approximately 12 by 12 inches Instructions: Heat grill to medium-high heat. Rinse fillets and pat dry. Slice onion into 1/8-inch rings, and set aside. Slice lemon into 1/8-inch rings, remove seeds and set aside. Rub 1 clove of crushed garlic over the fillet. Place fillet in the center of the aluminum foil. Top with 1 pat of butter, 2 to 3 onion rings, then season with salt and pepper, to taste. Cover fish with 1 or 2 lemon rings. Fold aluminum foil around fish to create a sealed package. Repeat for each fillet. Place packets on hot grill for 5 minutes or until cooked through, careful not to overcook the fillets. Remove fish from foil, plate and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20267,"Dough Pulled Prosciutto Pizza 1 cup pizzeria flour or blend 50/50 bread flour and all-purpose flour, plus more for dusting (recommended: Caputo 00 Pizzeria Flour or blend 50/50 King Arthur bread and all-purpose flour) 1/3 cup plus 4 tablespoons filtered water 1/2 teaspoon sea salt 3/4 tablespoon dry active yeast (see Cook's Note) One 2-pound skin-on prosciutto shank end from the deli (recommended: Prosciutto di San Daniele) 2 carrots, coarsely chopped 2 celery stalks, cleaned and coarsely chopped 2 yellow onions, coarsely chopped 1/4 cup cloves garlic, peeled and left whole 1 leek, trimmed 5 tablespoons unsalted butter 1/2 cup white wine 1 cup heavy cream Salt and freshly ground black pepper 2 tablespoons olive oil 1 red onion, peeled and cut into 1/4-inch-thick slices 1 tablespoon granulated sugar Salt 1 cup balsamic vinegar 1/4 cup salt-cured black olives 1 cup extra-virgin olive oil 1 sprig fresh rosemary 2 ounces grated fontina cheese Grated Parmiagano-Reggiano, as needed Instructions: For the dough: Mound the flour on a work surface and form a well in the center. Warm the filtered water to 90 degrees, dissolve the yeast and set aside for 15 minutes. Add the salt to the well along with half the yeast mixture. Working from the center outward, pull the sides of the well into the center until all the flour is incorporated (the mixture will be sticky). Continue to mix the dough and add the remaining yeast in increments until all the yeast mixture is incorporated. Knead the dough until it is elastic, silky and no longer sticky. Add pinches of flour if necessary to reduce the stickiness but do not add too much or the dough will be dry. Knead the dough for 15 minutes. Shape the dough into a ball and put the dough in a bowl covered with a damp cloth. Let the dough rise at room temperature for 1 hour. Punch the dough down, press out most of the air and shape it back into a ball. Let the dough rise for an additional 3 hours. Punch the dough down, form it into a ball and refrigerate for 24 to 36 hours to \retard\ on a sheet tray covered with plastic wrap. When ready, let the dough warm to room temperature for at least 30 minutes before using. For the pulled prosciutto: Add the prosciutto end, carrots, celery, onion and garlic to a stockpot and cover with 1 galloncold water. Bring to a boil, reduce the heat and simmer for 2 hours. Allow the prosciutto to cool in the liquid for 1 hour (it should be fork tender). Remove the prosciutto, pull the pork, discard half of the outer skin and mix the rest in with the pulled prosciutto. For the melted leeks: Cut the tops off the leek to the tender part of the leek. Cut the leek in half, top to bottom. Rinse the leek well in cool water to remove all the dirt. Cut the leek into 1/4-inch half-moons. Saute the leeks on medium heat in a large saucepot with the butter until very tender, 30 to 40 minutes, stirring as needed. When the leeks are dry, deglaze with the wine and reduce until almost dry. Add the cream and reduce until almost dry. Season with salt and pepper. Allow to cool before adding to the pizza. For the caramelized onions: Heat a large saute pan on medium-high heat. Coat the bottom of a pan with the oil, then add the onions and stir to coat. Add the sugar and some salt to taste. Saute the onions until beginning to brown, 10 to 15 minutes. Add 1/4 cup water and cook until evaporated, stirring occasionally. Add the balsamic vinegar and reduce until the onions lose their crunch and the pan is dry. Allow to cool before topping the pizza. For the cured black olives: In a large stockpot, bring 1 gallon water to a boil. Add the olives to a strainer and dip 5 to 6 times in the boiling water to remove the excess salt. Meanwhile, heat the extra-virgin olive oil on medium heat in a saucepan. Add the fresh rosemary and heat in the oil until just fragrant. Remove the pan from the heat and add the olives to the rosemary oil. Allow to cool at room temperature to marinate. Marinate the olives overnight to pick up the rosemary flavor. For the pizza: Place a pizza stone in the oven and preheat to 550 degrees F. Let it heat for at least 30 minutes. Form the dough into a 12-inch disk with plenty of bench flour (make sure the dough is the same thickness throughout, especially the center). Place on a pizza peel dusted with flour and spread the melted leeks onto the dough evenly, leaving a 1-inch border around the outside. Evenly spread 2 ounces grated fontina cheese, 3 ounces pulled prosciutto and about 1 ounce caramelized onions over the pizza. Scatter 8 rosemary-marinated salt-cured olives. Sprinkle with a little Parmigiano-Reggiano. Slide the pizza onto the hot stone and bake until the cheese melts and the crust starts to char, 3 to 5 minutes. Remove the pizza from the oven and slice into 6 pieces. Serve immediately. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 20268,"Banana ABandJ Sandwich 4 medium slices whole grain or gluten-free bread
4 tablespoons raw almond butter 2 ripe bananas, sliced 2 tablespoons dried goji berries Pinch ground cinnamon 3/4 cup fresh cherries, pitted and halved 2 tablespoons apple cider vinegar 1 tablespoon fresh lemon juice Pinch cayenne pepper Pinch sea salt 2 medium Fuji or Pink Lady apples, chopped 1/8 dried chipotle pepper, soaked to soften
Instructions: For the sandwich: Take the bread slices and arrange them on a large plate or cutting board. Slather the almond butter, using 1 tablespoon per slice of bread. Layer the banana slices on top of the almond butter. Then shake a few goji berries on top and sprinkle with a pinch of cinnamon. Leave each sandwich open-faced (without a slice of bread on top).
For the spread: Process the cherries, vinegar, lemon juice, cayenne, salt, apples and chipotle in a food processor until slightly smooth with a bit of chunky texture, 15 seconds. Drizzle the spread on top of the open-faced sandwiches in an artful fashion. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20269,"Classic Eggnog 2 large eggs plus 1 egg yolk 1/2 cup sugar 2 1/2 cups milk 1 cup heavy cream 1/2 teaspoon pure vanilla extract 1/4 teaspoon freshly grated nutmeg, plus more for topping 1/2 cup cold rum or brandy (optional) Cinnamon sticks, for serving Instructions: Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.) Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week. Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]" 20270,"The Ultimate Pork Crown Roast 1/2 bunch thyme, leaves only 1/2 bunch fresh sage, leaves only 2 cloves garlic, gently smashed and paper removed Kosher salt and freshly ground black pepper Extra-virgin olive oil 10 pounds pork rib roast (about 12 to 14 ribs) Apple Pecan Stuffing, recipe follows Gravy, recipe follows Watercress, for garnish, optional 3 tablespoons extra-virgin olive oil, plus extra for finishing 1/2 bunch fresh sage 1/2 bunch fresh thyme 1 large Spanish onion, thinly sliced Kosher salt and freshly ground black pepper 3 Granny Smith apples, peeled and diced 1 1/2 cups raw pecans 2 eggs 3/4 cup heavy cream 1 1/2 cups low-sodium chicken stock 5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces 1/4 bunch fresh flat-leaf parsley, roughly chopped 2 medium carrots, roughly chopped 1 large onion, roughly chopped 3 ribs celery, roughly chopped 1 medium turnip, peeled and roughly chopped 1 large Granny Smith apple, peeled, cored and chopped 1 clove garlic, peeled Extra-virgin olive oil 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper 1 cup apple liqueur (recommended: Calvados) 4 cups low-sodium chicken stock Instructions: Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside. In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle. Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast. Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking. Fill the cavity with Apple Pecan Stuffing. Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired. Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined. Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20271,"Peanut Butter Brownie Bites Cooking spray 1 stick unsalted butter, cut into pieces 4 ounces unsweetened chocolate, chopped 1 1/4 cups granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 2 large eggs 1/2 cup all-purpose flour 1/2 cup creamy peanut butter 1/4 cup plus 2 tablespoons confectioners' sugar 1/4 cup plus 2 tablespoons heavy cream 4 ounces semisweet chocolate, chopped Coarse gold sugar, for decorating (optional) Instructions: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners; coat with cooking spray. Melt the butter and unsweetened chocolate in a heatproof bowl set over a pot of simmering water, stirring, until smooth. Whisk in the granulated sugar, vanilla and salt until combined; remove the bowl from the pan. Stir in the eggs, one at a time. Add the flour and beat with a wooden spoon until the batter is shiny, about 1 minute. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, about 17 minutes. Meanwhile, make the filling: Whisk the peanut butter, 1/4 cup confectioners' sugar and 2 tablespoons heavy cream in another heatproof bowl set over the pot of simmering water until smooth, about 2 minutes. Transfer to a pastry bag fitted with a small round tip. Let the brownies cool 5 minutes in the pan; make an indentation in the center of each with a teaspoon. Pipe the filling into the indentations. Make the glaze: Combine the semisweet chocolate and 2 tablespoons cream in a heatproof bowl set over the simmering water. Let sit 3 minutes, then stir until smooth. Stir in the remaining 2 tablespoons confectioners' sugar. Slowly stir in the remaining 2 tablespoons cream until pourable. Spoon over the brownies; top with the coarse sugar. Chill until set, 30 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 20272,"Bizcochitos 3 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/2 teaspoon salt 1 cup vegetable shortening 2/3 cup plus 1/2 cup sugar 1 large egg 2 to 4 tablespoons red wine, brandy or sherry 1 to 1 1/2 teaspoons crushed anise seeds 1 teaspoon ground cinnamon Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tablespoons wine. Cover and refrigerate 15 minutes. Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20273,"Sea Island Bourbon Punch One 750-ml bottle bourbon 1 liter soda water
Two 16-ounce bottles ginger ale
1/4 cup granulated sugar
2 tablespoons maraschino cherry juice
Pinch of ground cinnamon
Peel and juice of 2 lemons
Peel and juice of 1 orange
Ice, for serving Maraschino cherries, candied ginger and fresh mint sprigs, for serving
Instructions: In a large punch bowl or pitcher, mix together the bourbon, soda water, ginger ale, sugar, maraschino cherry juice, cinnamon, and the lemon and orange peels and juice. Serve over ice, with a cherry, piece of candied finger and a sprig of mint. ","[Bourbon, Ginger Ale, Orange Juice, Lemon Juice]" 20274,"Homemade Chorizo 1 pound ground pork butt 1 teaspoon coarse salt 1 teaspoon freshly ground black pepper 2 tablespoons Ancho cl powder 4 cloves garlic, minced 1/2 bunch fresh oregano chopped 1 teaspoon ground coriander 1 tablespoon ground cumin 2 tablespoons vinegar Instructions: In a medium size bowl, mix the pork, salt, pepper, cl powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen. ","[Rioja, Tempranillo, Garnacha, Syrah]" 20275,"Chocolate Hazelnut Sauce 1 cup chocolate hazelnut spread 1/2 cup heavy cream
1 teaspoon orange zest
1/2 teaspoon vanilla extract
Pinch cayenne pepper, optional
Roasted hazelnuts, for serving, optional
Instructions: Combine the chocolate hazelnut spread, heavy cream, orange zest, vanilla and cayenne, if using, in a small pot over medium heat. Whisk until blended and hot, 3 to 4 minutes. Serve warm, poured over your favorite ice cream or dessert, topped with roasted hazelnuts, if using. ","[Riesling, Gewrztraminer, Pinotage]" 20276,"Creamed Spinach Extra-virgin olive oil 2 1/2 pounds washed baby spinach 1/2 small onion, finely diced Kosher salt 2 cloves garlic, smashed 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup milk Pinch cayenne pepper 1/4 cup grated Parmigiano Instructions: Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add the spinach, cover and saute until gently wilted. Remove the spinach from the pan to a colander set inside a bowl to let the spinach drain and cool. Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the onions, and season with salt, to taste. Saute the onions until they are translucent and very aromatic, about 5 to 7 minutes. Add the garlic and saute for 2 to 3 more minutes. Add the butter, and when melted stir in the flour. Cook until it is the texture of wet sand, about 5 to 6 minutes. Whisk in the milk, cayenne pepper and Parmigiano. Taste for seasoning and season with salt, if needed, (it will). Bring the milk to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally, so the milk doesn t scorch on the bottom. Add in the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl and serve. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 20277,"Mary Sue's Pimm's Cup Ice cubes 1 measure of Pimm's 2 measures of ginger ale Lemon slices Long cucumber spears 1/2 measure dry gin Sprig of mint, for garnish Instructions: Almost fill a tall glass with ice cubes and pour Pimm's over the ice. Add the ginger ale and lemon slices, and stir briskly with the cucumber spears. Float dry gin on top and add mint sprig. ","[Pimm's No. 1, Gin]" 20278,"Cheesy Pumpkin Puffs 1 teaspoon extra-virgin olive oil 1 small red onion, minced 1 cup grated raw pumpkin (from one 8-ounce piece, peeled) 3 tablespoons finely chopped fresh cilantro 1 teaspoon finely chopped peeled fresh ginger 1/4 teaspoon garam masala Kosher salt 1/2 cup shredded Swiss cheese 1/2 cup shredded American cheese 1/2 cup shredded mild cheddar cheese 2 17-ounce boxes frozen puff pastry (4 sheets), thawed All-purpose flour, for dusting 1 large egg, beaten Instructions: Start by making the filling: Heat the olive oil in a large skillet over medium-high heat, then add the red onion and cook until almost tender and translucent, about 4 minutes. Add the grated pumpkin, cilantro, ginger, garam masala and a pinch of salt and continue to cook until the pumpkin is softened, about 2 minutes. Transfer the mixture to a large bowl; let cool completely. Stir the Swiss, American and cheddar cheeses into the pumpkin mixture; season with salt. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Unfold the puff pastry on a lightly floured surface. Cut out 24 pumpkins with a 4-inch cutter; arrange half on the prepared baking sheet. If desired, cut out jack-o?-lantern faces from the remaining pumpkins using a paring knife. Heap 2 tablespoons of the filling in the center of each pumpkin on the baking sheet and brush the egg wash around the edges of each. Put the remaining puff pastry pumpkins on top. Seal the edges with a fork, then brush with more egg wash. Bake until golden and puffed, 20 to 25 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 20279,"Over-Easy Chicken Egg with Soft Polenta, Shaved Truffles and Parm 4 cups (1 quart) Chicken Stock, heated, recipe follows 2 cups polenta (recommended: Anson Mills) 2 large tablespoons mascarpone cheese 2 large tablespoons freshly grated Parmesan cheese, plus peeled ribbons, for garnish Unsalted butter, as needed About 1 cup chanterelles, brushed, trimmed and quartered (or at least cut to the same size) Salt 1/2 shallot, thinly sliced 1 clove garlic, thinly sliced 1/2 bunch fresh thyme 2 eggs, cracked into individual ramekins Freshly picked flat-leaf parsley, for garnish Shaved truffle, for garnish Sea salt and freshly ground black pepper Extra-virgin olive oil, to drizzle 2 pounds chicken backs and necks 2 pounds chicken feet or additional backs and necks 1 onion, quartered 1 carrot, thinly sliced 1 head garlic, halved crosswise 4 sprigs fresh thyme 1 tablespoon kosher salt 1 tablespoon black peppercorns 1 bay leaf 1 gallon water Instructions: Add about 1-inch water to a medium saucepot over medium heat and bring to a simmer. Add the polenta to the chicken stock and stir to combine. Place into a bowl and place over the simmering water to act as a double boiler. Once it starts to get soft, after about 5 minutes, add the mascarpone, 2 large tablespoons Parmesan cheese and 2 large tablespoons butter. Stir to combine and allow to slowly cook for about 40 to 50 minutes, stirring occasionally. If the polenta starts to become too hard, add more liquid, chicken stock or water, as needed. Place a saute pan over medium heat and add 1 large tablespoon butter. Add the chanterelles and evenly space them in the pan to not overcrowd. Season the mushrooms with salt, to taste. Add the shallots, garlic and 6 to 8 sprigs thyme and allow the mushrooms to caramelize. Place another medium saute pan over medium heat and add 1 heaping tablespoon unsalted butter and melt, not letting the butter foam or burn. Gently add the egg to the melted butter, season with salt and slowly cook, about 2 minutes. Repeat with second egg. Place a spoonful of polenta in the middle of each dish. Top with an egg, surround with caramelized mushrooms, parsley leaves, shaved Parmesan, and shaved truffle, to taste. Season with sea salt, freshly ground black pepper and a drizzle of extra-virgin olive oil. Rinse the chicken parts thoroughly. In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming any foam and impurities that rise to the surface. Reduce the heat to low and simmer for 5 hours, skimming the surface as necessary. Strain through a fine-mesh strainer, discarding the solids. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 20280,"Cumin and Honey Scented Loin Lamb Chops with Eggplant 8 tablespoons Dijon mustard 2 cups canola oil 4 tablespoons honey 2 teaspoons ground cumin 2 teaspoons chili powder 12 loin lamb chops Salt and pepper 1 small eggplant, ends removed, cut into 12 (2-inch) round slices 6 tablespoons extra virgin olive oil 2 teaspoons ground cumin 2 teaspoons herbes de Provence Instructions: In a medium bowl, combine the mustard, canola oil, honey, cumin, and chili powder. In a rectangular pan, arrange the chops so they are in one layer, pour the marinade over the chops, cover with plastic wrap and refrigerate. Allow the meat to marinate at least one hour and up to 6 hours, turning the meat over at least once. EGGPLANT: In a large bowl or rectangular glass dish, drizzle the eggplant slices with extra virgin olive oil and sprinkle with the cumin and herbes de Provence. Season with salt and pepper. When ready to grill, prepare a charcoal or wood fire and allow it to burn down to ashes, or preheat a broiler if cooking indoors. Place the eggplant rounds on the grill and cook 1 to 2 minutes on each side, until slightly charred and tender. Remove from the grill and reseason with salt and pepper. (This may also be done on the stovetop, with a Teflon-coated grill pan.) Season the lamb chops with salt and pepper and place on the grill. Grill chops for 4 to 5 minutes on each side or until medium rare. (This may also be done in the broiler.) To serve, place the eggplant slices on a large platter, overlapping in an oval. Place the lamb chops over the eggplant. To serve on individual plates, place 2 slices of eggplant on each plate and top with two lamb chops. Serve with your favorite grain salad, glazed carrots, haricots verts, or sliced tomatoes. ","[Chardonnay, Pinot Noir, Grenache Blanc, Vermentino]" 20281,"Whiskey Willie's Oyster Shooter 1.5 ounces bloody Mary mix (recommended: Whiskey Willie's) 1.5 ounce chilled premium vodka 1 teaspoon prepared horseradish 1 or 2 freshly shucked select oysters Instructions: Make sure all ingredients are ice cold. In a cocktail shaker, add bloody Mary mix and vodka. Add horseradish to your taste. This mixture should taste like a raw oyster and cocktail sauce, so add to the shaker any food item you would add when eating raw oysters, such as hot sauce, Worcestershire sauce, lemon, or lime. Shake until the mixture is incorporated. After shucking the oysters, add 1 or 2 raw oysters to a small rocks glass (no ice) and pour the mixture over the oysters. The world is your oyster. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 20282,"Cheese Three Ways: Hot, Cold and Crispy with Mixed Fruit 2 cups milk 1/3 cup heavy cream 3 1/2 ounces sugar 2 ounces (1/4 cup) dextrose, optional 1 tablespoon stabilizer, optional Freshly ground black pepper 7 ounces taleggio, without the rind, cut into pieces 8 ounces freshly grated Parmesan 8 ounces gorgonzola Dried fruit and nuts (prunes, raisins, apples, figs, almonds, walnuts, etc.) Extra-virgin olive oil Freshly ground black pepper Instructions: To make the gelato: In a large pot, heat the milk and cream over medium heat to 104 degrees F. Add the sugar, the dextrose and stabilizer, if using, and pepper and heat to 130 degrees F. Add the taleggio and heat to 185 degrees F. Refrigerate until chilled and freeze in an ice cream machine. Transfer the gelato to a container and freeze for 2 hours to set, or else prepare and freeze a day ahead. To make the frico basket: Have ready a pair of tongs and a couple of small ramekins for molding the baskets. Set a nonstick skillet over medium heat. Evenly sprinkle enough Parmesan in the pan to form a 4-inch diameter circle. When the cheese begins to color slightly, peel it off with tongs, drape it over an upside-down ramekin, and press down the sides before the cheese hardens to form a basket. Repeat 8 times. To make the hot gorgonzola: Put the cheese in a microwave-safe bowl. Melt in a microwave oven on high heat, for 1-minute intervals, until the cheese is runny. To serve: Arrange some of the dried fruit around the sides of a small bowl. Put 1 scoop of gelato in the middle, drizzle some extra-virgin olive oil on top, and grind on some black pepper. Top with a frico basket and fill it with hot gorgonzola. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 20283,"Summertime Steak Tacos 1 cup Farmer's Pick 100% Juice Blackberry 2 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil 1 small red onion, cut into thin half-moons 3 garlic cloves, minced 1 cup fresh cilantro, chopped, plus leaves for serving (optional) 1 pound skirt or flank steak Kosher salt and freshly ground black pepper 8 corn or small flour tortillas, warmed Diced tomatoes, for serving (optional) Instructions:

1. In a large resealable plastic bag, combine Farmer's Pick 100% Juice Blackberry, lime juice, olive oil, onion, jalapeno, and cilantro. Add the steak, seal the bag, and turn to coat well. Refrigerate for 2 to 4 hours. 2. When ready to serve, heat an outdoor grill or stovetop grill pan to medium heat. Remove the steak from the marinade and pour the marinade into a small saucepan. Bring to a boil and boil until the liquid has evaporated and the onions are tender, about 12 minutes. Season to taste with salt and pepper. 3. Meanwhile, pat the steak dry and very generously season with salt and pepper. Grill, turning once, until grill marks appear, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes. 4. Cut the steak across the grain into thin slices; cut the slices the same length as the tortillas. Divide among the tortillas and top with the onion mixture. If desired, scatter tomatoes and cilantro on top. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 20284,"Supper Bread Pudding 1/2 pound egg bread such as challah, sliced 2 tablespoons whole grain Dijon mustard 4 tablespoons olive oil 1 garlic clove, minced 2 cups sliced mushrooms (cultivated or wild) 2 cups shredded yellow squash, salted and squeezed dry Salt and freshly ground black pepper 1/2 cup grated Parmesan cheese 4 eggs, lightly beaten 2 cups milk About 2 cups spicy tomato sauce, heated Chives, extra grated cheese and dried red pepper flakes for garnish, optional Instructions: Preheat oven to 350 degrees. Butter a 2 quart baking pan. Spread each slice of challah with mustard. In olive oil saute the garlic for a few seconds. Add mushrooms and zucchini and saute for 10 minutes or until tender. If mushrooms and squash are watery, drain them. Season with salt and pepper and cool to room temperature. Arrange bread (mustard side up) mushrooms and squash, and cheese in alternate layers, ending with a layer of bread, mustard side down. Mix the eggs with milk and pour this over the bread. Poke holes through the bread several times and let this stand for 30 minutes. Place baking dish in a larger baking pan and pour enough hot water to come halfway up the sides of the dish. Bake for 45 minutes to an hour or until custard has set. Cool for 10 minutes. Serve each portion surrounded by tomato sauce and garnish with chives, cheese and red pepper flakes if you wish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 20285,"Fish Stew 1 1/2 pounds redfish fillets or other firm white fish, such as snapper, drum, or grouper 1 tablespoon plus 1 teaspoon Rustic Rub 1/3 cup vegetable oil 1/3 cup flour 1 cup chopped celery 1 cup chopped onions 1/2 cup chopped bell peppers 2 mild green chilies or banana peppers, sliced lengthwise in half and seeded 2 bay leaves 1 tablespoon minced garlic 2 cups chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes 1 cup water 1 3/4 cup chicken broth 3/4 teaspoon salt 1/4 teaspoon cayenne 1/4 cup chopped green onions 2 tablespoons chopped parsley Instructions: Cut the fish fillets into 3-inch pieces. Season with 1 tablespoon of the rub. Set aside in the refrigerator. Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and the remaining 1 teaspoon rub. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20286,"Mak Kimchi 3 pounds napa cabbage (about 1 large head) 4 cups water 4 tablespoons kosher salt 1 cup water 2 tablespoons sweet rice flour 6 cloves garlic, peeled One 2-inch piece of ginger, peeled and finely chopped 1 apple, peeled and cored and roughly chopped 1/2 large yellow onion, roughly chopped 1/4 cup fish sauce 3 tablespoons jarred salted shrimp (saewoo juht) 1 tablespoon sugar (2 tablespoons if omitting rice flour paste) 1 cup gochugaru (Korean cl flakes, medium or coarse grind) 6 scallions, whites sliced, greens cut into 1 1/2-inch pieces 1 carrot, peeled, cut into thin 2-inch sticks Instructions: Brining: Slice the cabbage lengthwise into quarters. Cut out and discard the core. Cut each quarter crosswise into 2-inch pieces. Combine the water and salt in a large bowl and stir to dissolve. Add the cabbage and toss well to coat with brine. Leave for 4 hours, tossing every hour. Drain the cabbage well, then spread the cabbage out on a baking sheet and gently pat dry with paper towels. Pasting (optional): While the cabbage is brining, make the sweet rice flour paste. In a small saucepan, combine the rice flour with a cup of cold water and whisk vigorously to fully dissolve the flour. Gently heat to a simmer over medium-low heat, stirring frequently. (Be sure to scrape the bottom of the saucepan, as the rice flour has a tendency to settle there.) Simmer until the mixture thickens and becomes glossy and gelatinous, 2 to 3 minutes. Saucing: Pulse the garlic and ginger in a blender. Add the apple, onion, fish sauce, salted shrimp and sugar and puree until everything is well broken down--no need to overdo it. Empty the contents of the blender into a large bowl. (If you're using the rice paste, add it now and stir well, to fully incorporate.) Add the gochugaru to the bowl and mix well. This is the point at which things get messy. Suit up with a pair of clean latex gloves. (Dish gloves-well-washed, of course-will do perfectly well.) Add the scallion and carrot to the bowl and, with your gloved hands, work it all together to coat the vegetables with sauce. Do the same with the cabbage, gently massaging sauce into cabbage. Firmly pack the cabbage mixture into clean, quart-size mason jars, pressing as you go to remove any air pockets. Leave 1 inch of headroom in the jars to allow for expansion during fermentation. Press a small sheet of plastic wrap directly onto the surface of the cabbage and seal the jars tightly. Fermenting: Refrigerate the jars, set on a plate to catch leaks. In a week, the kimchi will be fresh, very lightly fermented and pretty darn tasty. In two weeks, as the fermentation really kicks into gear, the kimchi will ascend to a whole other plane of awesome. Kimchi keeps for months, getting increasingly pungent over time. Dig in and enjoy it every step of the way. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20287,"Sweet and Sticky Spareribs with Fried Noodles 1 tablespoon canola oil 2 tablespoons barbeque sauce 2 tablespoons sweet chili sauce 3 tablespoons white vinegar 1/4 cup soy sauce 2 teaspoons finely chopped ginger 1 tablespoon chopped garlic 1 cup pineapple juice 1/4 cup brown sugar Salt and freshly ground black pepper 2 1/2 pounds pork spareribs 1/2 (12-ounce) package wonton wrappers 1 cup canola oil Instructions: In a small bowl whisk together all the ingredients for the marinade. Cut the spareribs into individual ribs and put in a resealable plastic bag. Pour the marinade into the bag and toss to coat. Put the bag into a large bowl and refrigerate to let marinate for at least 2 hours or as long as overnight. Preheat the oven to 300 degrees F. Remove the spare ribs from marinade and arrange on a baking sheet, cover with foil and poke holes in the foil to vent. Reserve the marinade. Bake until the ribs are tender, about 1 1/2 hours. In the meantime, pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer the mixture until thick, about 30 minutes. Set aside. After 1 1/2 hours, remove the foil from the spareribs and raise oven temperature to 400 degrees F. Baste the ribs with the reduced marinade and roast in oven for 5 minutes. Turn and baste the ribs again with the remaining sauce and roast for an additional 5 minutes. Remove from the oven and arrange the ribs on a serving platter. Serve hot with Fried Noodles. Fried Noodles: Heat 1 cup canola oil in a medium heavy saucepan, to about 350 degrees F. Cut the wonton wrappers into 1/2-inch wide strips. Fry in batches until golden brown and drain on plate lined with a brown paper bag or paper towels. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 20288,"Pink Grapefruit or Pomelo Sorbet 1/2 cup sugar 1/3 cup water 1/2 cup mint leaves, washed, plus extra for garnish 3 cups freshly squeezed pink grapefruit juice (reserve 2 grapefruit halves for serving) 1 grapefruit or pomelo, for garnish Instructions: Combine sugar and water in a small saucepan and bring to a boil. Boil until the sugar dissolves and the syrup is clear. Remove from heat, add 1/2 cup of the mint leaves and steep 15 minutes. Strain syrup, let cool and refrigerate until chilled. (The syrup will keep, refrigerated, for 2 weeks.) In a bowl, mix the pink grapefruit juice with the syrup. Pour into an ice cream machine and freeze according to the manufacturer's directions. Transfer to a container and freeze until serving time. Wrap and freeze the reserved grapefruit halves. Meanwhile, peel the grapefruit or pomelo and pull it apart into segments. Using the tip of a small sharp knife, loosen the white membrane surrounding each segment and pull it away, trying not to pierce any of the little juice pods. Break up the segments into the juice pods and set aside. Place the sorbet in the refrigerator for 15 minutes before serving to soften slightly. Scatter half the grapefruit or pomelo juice pods over the bottom of the frozen grapefruit halves. Scoop sorbet over the grapefruit and cover with remaining grapefruit juice pods. Garnish with mint leaves. ","[Riesling, Moscato, Vinho Verde, Cava]" 20289,"Pumpkin Swirl Cookies 2 1/2 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons baking powder
   1/2 teaspoon kosher salt
   1 1/2 cups granulated sugar
   2 sticks unsalted butter, at room temperature
   1 large egg, at room temperature
   1 teaspoon pure vanilla extract
   2 1/2 cups all-purpose flour, plus additional for dusting (see Cook's Note) 2 teaspoons pumpkin pie spice
   1 teaspoon ground cinnamon
   1 teaspoon baking soda
   1/2 teaspoon kosher salt
   1 1/4 cups packed dark brown sugar
   1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
   1 large egg, at room temperature
   1/2 cup pumpkin puree
   1 teaspoon pure vanilla extract
   2 cups confectioners' sugar 1 teaspoon pumpkin pie spice
   1/4 cup milk
   Instructions: For the sugar cookie dough: Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the vanilla and beat to combine. Turn off the mixer. Add half of the dry ingredients and turn the mixer to low; beat until incorporated. Scrape down the bowl and paddle, add the remaining dry ingredients and beat on low until just incorporated. Scrape down the bowl and increase the mixer speed to medium low for 1 minute to make sure the dough is well combined.
   Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top, and flatten the rectangle using a rolling pin to approximately 8 by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
   For the pumpkin cookie dough: Whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt in a medium bowl; set aside.
   Beat together the brown sugar and butter in a stand mixer fitted with the paddle attachment, scraping down the bowl and paddle once, until light and fluffy, about 3 minutes. Add the egg and beat to fully combine. Add the pumpkin and vanilla and beat to combine. Turn off the mixer. Add half the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and paddle, then add the remaining dry ingredients and beat on low speed until just incorporated. Scrape down the bowl and beat on medium low for 1 minute to make sure the dough is well combined.
   Transfer the dough to a piece of plastic wrap. Use a rubber spatula to spread and press the dough into a flat rectangle. Add a second piece of plastic wrap on top and flatten with a rolling pin to approximately 8 inches by 10 inches. Wrap tightly and refrigerate at least 2 hours and up to overnight.
   Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
   Unwrap the pumpkin cookie dough and place on a lightly floured piece of parchment. Lightly flour the top and a rolling pin and roll into a larger rectangle about 10 1/2 by 16 inches (see Cook's Note). Slide the parchment with the dough onto a baking sheet and refrigerate while you repeat the process with the sugar cookie dough. Roll and refrigerate the sugar cookie dough in the same manner.
   Use a pastry brush to dust off any excess flour from the top of the pumpkin cookie dough. Using the parchment to help you, flip the pumpkin cookie dough onto the sugar cookie dough, lining up the 2 rectangles as closely as possible. Cut the dough in half crosswise with a very sharp knife or pastry cutter so you now have 2 rectangles that are 10 1/2 by 7 inches. Stack the dough rectangles on top of one another so you now have 4 layers of alternating cookie dough. Cut this stack crosswise into 6 rows, then lengthwise into 4 rows so you end up with a total of 24 squares. Stack one layered square on top of a second one and, using lightly floured hands, gently press the edges together and round into a domed ball. Place on the prepared baking sheet. Repeat with the remaining squares, evenly spacing 6 dough balls on each lined baking sheet.
   Bake, rotating the baking sheets halfway through, until the cookies are puffed in the center and golden brown around the edges, 25 to 30 minutes. Let cool on the pans 10 minutes, then transfer to a wire rack set inside a baking sheet to cool completely.
   For the glaze: Meanwhile, whisk together the confectioners' sugar with the pumpkin pie spice in a medium bowl. Add the milk and whisk until completely incorporated. Transfer to a quart-sized resealable plastic bag or piping bag. Snip the end and drizzle the cooled cookies with the icing. Let set, about 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20290,"Blackened Scrod with Bok Choy Wrapped Couscous and Grilled Eggplant Sandwiches Olive oil, for sauteing Butter, for sauteing 4 tablespoons unsweetened cocoa 4 tablespoons onion powder 4 tablespoons garlic powder 4 tablespoons celery powder 2 tablespoons thyme 2 tablespoons rosemary 2 tablespoons freshly ground black pepper Cayenne pepper, to taste 3 fillets of fresh scrod Bok Choy Wrapped Couscous, recipe follows Grilled Eggplant Sandwiches, recipe follows 1 head bok choy 1 box plain couscous Several tomatoes, chopped 2 teaspoons olive oil Salt and freshly ground pepper Olive oil, for sauteing 1 eggplant, sliced lengthwise 1 red pepper, julienne 1 squash, julienne Several asparagus spears 4 ounces goat cheese Salt and freshly ground pepper Instructions: Blackened Schrod: In a medium-sized saute pan, heat equal amounts of butter and olive oil over medium heat. In a large bowl, combine all of the dry ingredients until they are integrated. Dip each fillet in the herb mixture until both sides are covered. Slowly place each fillet in the hot oil and saute them until they are blackened on each side and fully cooked internally. Remove the fish from the pan and set aside. Thoroughly clean the bok choy and separate the leaves from each other. Bring a large pot of water to a rolling boil and add the bok choy to the pot for approximately 1 minute. Remove the bok choy leaves and immediately put them in ice-cold water to stop the cooking process. Prepare the couscous according to the package directions. Finely chop a couple of tomatoes and add them into the prepared pot of couscous. Flatten each leaf of bok choy and spoon a generous helping of couscous in the center. Wrap each leaf with the couscous inside. In a grill pan over medium heat, drizzle a small amount of olive oil and grill both sides of the bok choy until the wraps are heated through. Remove the wraps from the pan and add salt and pepper, to taste. In a medium sized grill pan, heat just enough olive oil to saute the vegetables. Clean and slice all of the vegetables and saute them in the pan until they are slightly tender. In the pan, stack several julienne strips of red pepper, squash and asparagus on top of a slice of eggplant. Generously spread goat cheese on top the vegetable stack and place another slice of eggplant on top of the stack to create a \sandwich.\ Heat the stacks until the cheese begins to soften and then remove them from the pan. Add salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 20291,"Toffee Bars 1 cup unsalted butter 1 cup light brown sugar 1 egg yolk 1 teaspoon vanilla extract 2 cups all-purpose flour 1/4 teaspoon salt 8 ounces white chocolate or milk chocolate, chopped into 1-inch squares 3/4 cup walnuts, coarsely chopped 3/4 cup dried cranberries, coarsely chopped Instructions: Preheat the oven to 350 degrees F. In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula. Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 20292,"Poached and Roasted Asparagus with Parmesan Cheese 2 pounds jumbo asparagus Water 2 tablespoons fresh lemon juice Salt and pepper 2 tablespoons olive oil 1/2 teaspoon fresh lemon juice 1 cup Parmesan cheese 1 tablespoon ground black pepper Instructions: Preheat oven to 450 degrees. Clean asparagus by trimming lower 2 inches or so of tough asparagus bottom and peel remainder of stalk to within 2 inches of tip. Tie asparagus into small bundles for easier handling. In a pot, combine water, lemon juice, salt, and pepper and bring to a boil. Add asparagus and poach for 3 minutes. Drain asparagus and submerge in ice water to stop blanching process. Asparagus may be drained and held at this point for future use. Place drained asparagus in baking dish and drizzle with olive oil and lemon juice. Sprinkle Parmesan cheese and black pepper over asparagus and place in oven. Roast until cheese melts. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 20293,"Turnip Cake Recipe | Authentic Law Bak Go 10 medium dried shiitakes (about 2 ounces; see Cook's Note) 1/4 cup dried scallops (about 1.5 ounces; see Cook's Note)
1/4 cup small dried shrimp (about 1 ounce; see Cook's Note)
4 pounds daikon, peeled and quartered
1 strip Chinese-style bacon (about 6 ounces), skin removed, cut into small dice (see Cook's Note)
2 links Chinese pork sausage (about 2.5 ounces), cut into small dice (see Cook's Note)
1 medium shallot, smashed and roughly chopped
1 1/2 cups cornstarch
1 1/2 cups rice flour
1 tablespoon chicken bouillon powder
1/2 teaspoon ground white pepper
1/2 teaspoon sugar, optional
Kosher salt
Vegetable oil, for coating and pan-frying
Oyster sauce, for dipping
Scallions, sliced on the bias, for garnish
Instructions: Put the dried shiitakes, scallops and shrimp in 3 separate small heat-safe bowls. Pour enough boiling water into each bowl to cover the ingredients, 1 1/2 to 2 cups. Set aside to soak, 20 to 30 minutes. Meanwhile, using the large side of a box grater or a food processor with the shredder attachment, grate the daikon into shreds. This may take several batches; just transfer the shredded daikon to a large bowl and continue with the rest. Be sure to reserve all the liquid.
Heat a wok or large nonstick skillet over medium-high heat and add the shredded daikon with its liquid. Cook, stirring occasionally so the mixture doesn't burn or brown on the bottom, until the daikon is softened and cooked down by half and much of the liquid has cooked out, 20 to 25 minutes (see Cook's Note). The daikon should resemble something like sauerkraut. Set aside.
When the shiitakes are done soaking, remove them from the bowl; discard the liquid and mushrooms stems. Cut the mushroom caps into small dice. Discard the liquid from the dried scallops and shrimp and cut into small dice.
Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until some of the fat starts to render, about 3 minutes. Stir in the sausage and shallots and continue to cook until the sausage is slightly golden and more of the fat has rendered, about 3 more minutes. Add the shiitakes, scallops and shrimp, toss to coat in the fat and cook until the aromatics are slightly golden, 3 to 5 minutes. Set aside to cool slightly.
Fit a large wide pot with a steamer insert, fill with 2 to 3 inches of water and set over high heat. Cover and bring to a boil.
Combine the cornstarch and rice flour in a large bowl. Slowly add 2 1/2 cups of water and mix with a large rubber spatula until well combined. It will be very thick and difficult to stir, but as it slowly combines, it will become easier. The mixture should resemble a thick slurry. If it?s too thick, feel free to add an additional 1/4 cup water at the end to help bind everything.
Return the wok with the daikon to medium-high heat. Give the slurry mixture one last stir to make sure everything is mixed well, then pour it into the daikon. Cook, stirring with a large wooden spoon or large rubber spatula so the mixture does not set up, until the mixture is thickened and beginning to clump up, about 5 minutes; it should resemble grits or thick mac and cheese. Remove from the heat, add the bacon mixture and the fat from the skillet and stir to combine. Add the bouillon, white pepper, sugar if using and 1 teaspoon salt. Set aside.
Lightly coat two 9-inch round disposable aluminum pans with vegetable oil and divide the daikon mixture between the pans. Steam one pan at a time in the steamer, adding more water to the pot as needed, until a skewer or chopstick inserted in center of the mixture comes out clean, 25 to 30 minutes. Carefully remove the steamed daikon cake and transfer to a trivet and cool to room temperature. Repeat with the remaining pan.
When ready to serve, cut the daikon into 3-inch-long by 1/2-inch-thick pieces. Heat a large nonstick skillet over medium-high heat. Add enough vegetable oil to lightly coat the bottom. Once it starts to shimmer, add the daikon cake pieces in batches and pan-fry until golden brown on both sides, about 2 minutes per side. Transfer to a plate and serve with oyster sauce on the side. Garnish with sliced scallions. HAPPY NEW YEAR! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20294,"Grilled Blue Cheese and Apple Sandwiches 8 tablespoons (1 stick) unsalted butter, softened 12 slices walnut bread or other dark dense bread, such as rye or pumpernickel 1 1/2 cups crumbled blue cheese 2 Gravenstein apples, unpeeled, cored and thinly sliced Instructions: Lightly butter one side of each slice of bread. Melt 2 teaspoons of the remaining butter in a 10-inch nonstick skillet over medium-low heat. Place 2 slices of bread, buttered side down, in the skillet, top each slice with about 1/4 cup of blue cheese and several slices of apple, and place another slice of bread on top, buttered side up. Cook until the sandwiches are golden brown on the bottom, then carefully flip the sandwiches over and brown the other side. Transfer the sandwiches to a serving platter. Repeat the process with the remaining ingredients. Slice the sandwiches in half on the diagonal and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20295,"Pico de Gallo 1 1/2 pounds yellow or red tomatoes, seeded and chopped 1 small onion, chopped 1/2 cup chopped fresh cilantro leaves 3 tablespoons fresh lime juice 2 serrano chiles*, seeded and minced (See Cook's Note) Pinch kosher salt and fresh ground black pepper Instructions: Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 20296,"Air Fryer Chicken Tenders 3/4 cup buttermilk 2 teaspoons Worcestershire sauce 1/2 teaspoon paprika 1 pound chicken tenders 1 1/2 cups panko
1/4 cup grated Parmesan
1 tablespoon olive oil Kosher salt 1/4 cup mayonnaise 3 tablespoons yellow mustard 2 tablespoons honey 1 tablespoon Dijon mustard Instructions: For the chicken: Combine the buttermilk, Worcestershire sauce and paprika in a resealable plastic bag. Add the chicken, making sure it is completely coated. Seal the bag and place in a bowl. Let marinate at room temperature for 1 hour. Meanwhile, stir together the panko with the Parmesan, olive oil and 1 teaspoon salt in a shallow baking dish or pie plate.
For the dipping sauce: Stir together the mayonnaise, yellow mustard, honey and Dijon in a small bowl and set aside.
Preheat a 3.5-quart air fryer to 390 degrees F. Remove 1 piece of chicken at a time from the bag, shaking off excess buttermilk. Place in the panko and press gently with your hands to adhere the panko evenly. Gently shake to remove the excess and place in the air fryer basket. Repeat with enough chicken to fill the basket (about 4 pieces) and cook until golden brown and cooked through, about 7 minutes on each side. Repeat with the remaining chicken and serve warm with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20297,"Lemon Poppy Seed Muffins 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon fine salt 1/2 cup unsalted butter, at room temperature, plus more for greasing the pan 1 teaspoon finely grated lemon zest 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired 2 large eggs, at room temperature 4 teaspoons poppy seeds 1/2 cup milk Instructions: Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20298,"Oven-Baked Salmon 12 ounce salmon fillet, cut into 4 pieces Coarse-grained salt Freshly ground black pepper Toasted Almond Parsley Salsa, for serving Baked squash, for serving, optional 1 shallot 1 tablespoons red wine vinegar Coarse grain salt 2 tablespoons capers, rinsed 1 cup fresh flat-leaf parsley 1/2 cup toasted almonds Extra-virgin olive oil Instructions: Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired. Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes. Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20299,"Macadamia Nut Breaded Fish 2 1/2 cups flour 2 cups water 2 cups panko bread crumbs 1/2 cup macadamia nuts, chopped finely 6 fish fillets, boneless and skinless Salt and pepper, to taste Flour, to dust fillets 1/4 cup oil, to fry Guava lime sauce, recipe follows 3/4 cup guava puree (available in fancy food shops -- substitute mango puree if needed) 1 lime, juiced 1/4 cup white wine 3/4 cup heavy cream 1 cup butter Salt and pepper, to taste Instructions: In a bowl, mix together 2 cups flour and water until smooth with the consistency of pancake batter. Mix bread crumbs and macadamia nuts together. Season fillets with salt and pepper. Lightly dust with flour. Dip fillet in batter and roll into the bread crumb/nut mixture. Reserve in the refrigerator until ready to cook. Fry fillet in enough oil to coat the bottom of the skillet. Fry until golden brown and turn to cook other side. Cook through until done. Serve with Guava Lime sauce on the side or drizzle on plate before adding chicken. In a saucepan, add guava puree, lime juice and white wine. Reduce by half. Add heavy cream and reduce again by half. Whisk in butter a little at a time, stirring constantly over low heat. As soon as all the butter is incorporated, remove from heat and season with salt and pepper. Strain through a fine sieve. Keep sauce warm until needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20300,"Pretzel-Crust Cherry Chocolate Pie Two 13.8-ounce tubes refrigerated pizza dough 30 chocolate covered pretzels
3 cups jarred sour cherries, plus 1 1/4 cups cherry juice from the jar
3 tablespoons cornstarch 1/3 cup granulated sugar 1 tablespoon baking soda 2 tablespoons unsalted butter, melted 1 tablespoon white pearl sugar Instructions: Preheat the oven to 325 degrees F. Roll out 1 tube of dough and cut into a 12-inch circle. Fit the circle into the bottom and up the sides of a 9-inch pie dish. Trim the edges with a paring knife if needed. Place the chocolate-covered pretzels in a single layer on the bottom and up the sides of the crust and set aside.
Place the cherries in a large bowl. Whisk the cherry juice and cornstarch in a medium saucepan until smooth. Add the granulated sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 1 minute. Pour the sauce over the cherries and gently fold to combine. Pour into the piecrust.
Cut the remaining piecrust into eight 1-inch thick strips. Use the back of a 1-inch round piping tip to cut out 33 circles from the remaining dough. Mix the baking soda with 1/4 cup water in a small bowl and stir to combine. Brush the dough strips and circles with the baking soda.
Lay 4 evenly-spaced strips across the pie in one direction. Lay the remaining 4 strips of dough perpendicular to the other strips and weave a lattice design. Trim the excess dough at the ends. Place the dough circles on the crust around the rim of the pie to create a border.
Loosely tent the pie with foil and bake until the crust is golden brown, about 1 hour. Remove the foil and bake until the crust is brown and completely cooked, about 5 minutes more. Brush the crust with the butter and sprinkle with the pearl sugar. Let sit at room temperature for 1 hour and up to overnight before serving.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20301,"Achiote-Potato Croquettes 1 1/2 pounds Yukon gold potatoes, skins intact 1 teaspoon salt 1/4 cup olive oil, divided 1/2 cup finely minced onion 1 clove garlic, minced 2 teaspoons achiote paste, or smoked paprika 1 cup (4 ounces) shredded mozzarella cheese Salt and freshly ground black pepper 2 cups arugula 2 limes, halved Instructions: For the croquettes: Put the potatoes in a heavy medium pot and cover with cold water. Stir in the salt and bring to a boil over high heat. Reduce the heat to medium and simmer until very tender, about 30 minutes. While the potatoes simmer, heat 1 tablespoon of olive oil in heavy large skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the achiote paste or smoked paprika, if using, mix well until combined, and remove from the heat. Set aside. Drain the potatoes, cool until able to handle, and peel. Mash them in a large bowl with a fork or potato masher. Add the mozzarella cheese and onion mixture and stir to combine. Season with salt and pepper, to taste. Divide the mixture into 8 balls and flatten them into 3-inch patties. Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-heat until hot. Fry the croquettes in 2 batches, turning over once, until a crust forms. Drain on paper towels. Carefully transfer the croquettes to a platter. Top with the arugula and drizzle with the remaining 1 tablespoon olive oil. Squeeze lime juice on top and sprinkle with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 20302,"Grilled Radicchio with Honey and Pickled Shallots 4 medium shallots, peeled 5 tablespoons white wine vinegar 1 orange, juiced Kosher salt and freshly ground black pepper 4 medium heads radicchio, trimmed of any outer \wilted\ leaves, stem trimmed, halved, washed and dried 4 tablespoons extra-virgin olive oil 1/4 cup honey Instructions: Preheat the grill to medium. Put the shallots on a flat surface and slice them into 1/2-inch thick rounds. Toss the rounds in a bowl with 1 tablespoon of the white wine vinegar, orange juice, and salt and pepper, to taste. Set aside. In a large bowl, toss the radicchio halves in 4 tablespoons of the olive oil and season with salt and pepper, to taste. Arrange them, cut sides down, in a single layer on the grill. You want them to be in an area of the grill that is good and hot without being so hot that they flame and scorch. Meanwhile, combine the honey and the remaining vinegar in a saucepan over medium heat and cook until the mixture begins to foam. Turn the heat to low and keep warm. After the radicchio has grilled for 5 minutes, turn them over to the other side and cook until tender, 10 to 12 minutes. They may vary in cooking times depending on their size. What you are looking for is that the halves hold their shape somewhat, but are tender when pierced with the tip of a knife. Remove from the grill to a platter, drizzle with the honey mixture and top with the pickled shallots. You can allow this dish to \rest\ for a while so it can absorb the flavors of the dressing, or enjoy it immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 20303,"Shigoku Oysters with Ricard Mignonette 1/2 c. champagne vinegar 1/2 c. dry white wine 4 tsp. Ricard 4 tsp. shallot, brunoise Kosher salt 24 Shigoku oysters Ice, for serving 1 lemon, cut into wedges Instructions: Combine champagne vinegar, white wine, Ricard and shallot in a bowl, season with salt to taste. Open oysters and place on a bed of ice. Serve with lemon wedges and the mignonette. ","[Champagne, Sauvignon Blanc, Pinot Gris]" 20304,"Ultimate White Cupcakes 1 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1/2 cup milk, at room temperature 1 teaspoon pure vanilla extract 1 sticks (4 ounces) unsalted butter, at room temperature 3/4 cup sugar 2 large egg whites, at room temperature Fondant flower, for garnish, optional Instructions: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners. Sift the flour, baking powder and salt into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside. Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until the butter is smooth, about 1 minute. Gradually beat in 1/2 cup of the sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter. Put the egg whites in a clean bowl. Whip on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold the whites into the batter in three batches. Divide the cake batter evenly between the liners. Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20305,"Keto Breaded Chicken Cutlets 1 1/2 pounds thinly sliced chicken breast Kosher salt 2 cups almond flour 3 large eggs 1/2 cup grated Parmesan 1 1/2 teaspoons paprika 1/2 teaspoon garlic powder Ghee or avocado oil, for frying
Lemon wedges, for serving Instructions: If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch. Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.
Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder. Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken.
Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20306,"Buttermilk Biscuits 2 cups all-purpose flour, plus more for flouring 2 teaspoons baking powder 1 teaspoon sugar 3/4 teaspoon salt 1/2 cup shortening, such as Crisco About 1 cup buttermilk Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Stir together the flour, baking powder, sugar and salt in a medium bowl. Use a pastry blender, two butter knives or your fingers to cut in the shortening until the mixture resembles coarse crumbs. Using a rubber spatula, gently fold in the buttermilk to make a soft dough. Use a little more buttermilk, if necessary, to keep the dough very soft. Lightly flour your table or countertop and dust your hands with flour. Turn the dough out onto the floured surface and gently pat it into a cake 1 1/2 inches high. Use a 3-inch biscuit cutter to cut the dough into rounds. Use a pastry scraper or a metal spatula to place the cutout biscuits, with sides closely touching, on the parchment-lined sheet. Gently pat the scraps together, sprinkling on a little buttermilk to keep dough soft, and cut out more biscuits. Bake until golden brown, 20 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20307,"Instant Pot Confetti Birthday Cake Nonstick cooking spray 1 1/2 cups bleached cake flour (see Cook's Note) 3 tablespoons rainbow sprinkles, plus more for decorating 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1 large egg, at room temperature 1/2 cup sour cream 4 1/2 cups confectioners' sugar 24 tablespoons (3 sticks) unsalted butter, at room temperature 1 vanilla bean, split 2 to 3 tablespoons heavy cream Instructions: For the cake: Coat a 7-inch round cake pan with 3-inch sides with nonstick spray. Line the bottom of the pan with a parchment, coat the paper. Whisk together the flour, sprinkles, baking powder, baking soda and salt in a medium bowl to combine.
Beat the butter in a large bowl with an electric mixer until pale yellow, 2 minutes. Add the confectioners' sugar and beat on high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and egg, scraping down sides and bottom of the bowl, and continue to beat until creamy, about 2 minutes (the mixture will look curdled but will come back together after it has been beaten for 1 or 2 minutes). With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared pan and smooth the top. Place two 18-inch pieces of twine criss-crossing one another on a clean work surface. Place the cake pan over the twine, then lay a clean dish towel over the top of the cake pan and tuck the ends under. Take the 2 ends of 1 piece of twine and tie them into a tight knot over the top of the cake pan. Repeat with the remaining twine so that you have two twine handles to support and lift the cake. Set a rack inside the Instant Pot? and add 2 cups water. Using the twine handles, place the cake inside the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 40 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release for 15 minutes and then quick release and wait until the cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
Lift the cake out of the pot. Cut the twine and unwrap the cake pan, then transfer to a wire rack. Let the cake cool in the pan, 30 minutes, then invert the cake onto a rack, peel off the parchment and let cool completely. Invert the cake again so that it is right-side up. Horizontally trim the top dome from the cake with a long serrated knife to create a flat surface. Slice the cake in half horizontally to make 2 layers. (Cake can be baked 1 day ahead.) Wrap tightly in plastic wrap and store at room temperature. For the buttercream: Beat the confectioners' sugar and butter with an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape in the seeds from the vanilla bean, then add 2 tablespoons cream and continue to beat on high speed for 1 minute more, adding more cream if necessary for a spreadable consistency.
Place 1 cake layer on a cake stand or large plate. Spoon 1 1/2 cups buttercream over the top. Smooth the buttercream to the edge of the cake using an offset spatula or the back of a spoon, creating an even layer. Place another cake layer on top. Spread the remaining buttercream over the top and sides of the cake. Decorate with sprinkles as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20308,"Gluten-Free Gingerbread Men 2 cups white rice flour 1 cup tapioca flour (also called tapioca starch) 1/2 cup buckwheat flour 1 teaspoon baking soda 1/2 teaspoon xanthan gum 2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon pumpkin pie spice (or mixture of nutmeg, allspice, cloves) 1/2 teaspoon table salt 1/2 cup (1 stick) unsalted butter, softened 2/3 cup dark brown sugar, packed 1 large egg, lightly beaten 1/2 cup blackstrap molasses 1 1/2 teaspoons gluten-free vanilla extract Easy Royal Icing, recipe follows Candies, nuts and sprinkles, for decorating 1/3 cup pasteurized egg whites (from a carton is fine) 1 tablespoon freshly-squeezed orange juice 1/4 teaspoon gluten-free vanilla extract 3 cups confectioners' sugar, plus more if needed Food coloring Instructions: In a medium bowl, sift together the rice, tapioca and buckwheat flours, the baking soda, xanthan gum, ginger, cinnamon, pumpkin pie spice and salt. Whisk until well blended, and set aside.
In a large bowl, use an electric mixer on medium speed to cream the butter with the brown sugar until the mixture is light, airy and pale tan, about 3 minutes. Add the egg and mix again on medium until incorporated, about 1 minute. Add the molasses and vanilla, and mix again at medium speed for another minute. Add half the dry ingredients and mix on low until incorporated. Add the second half of the dry ingredients and mix on low until the dough comes together in small clumps. (The dough will resemble thick brownie batter.) If the dough is too wet and not clumpy, add another tablespoon or two of rice flour. Using your hands, bring the dough together into a ball and knead for 1 minute, or until you can make a smooth ball of dough. Shape the dough into a disk and place in a resealable plastic bag, removing excess air. Chill the dough in the refrigerator for about 1 hour. (If the dough chills much longer than an hour, let it sit on the counter for about 10 minutes to soften before proceeding.)
When ready to make the cookies, adjust oven racks to the top and bottom thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment.
Divide the dough in 3 equal portions. Refrigerate two portions while you work on the first. Roll the dough out to a 1/8-inch thickness. (Best method for GF cookies is to use parchment paper barely dusted with rice flour on the top and bottom of the dough - this avoids needing to use a lot of extra bench flour to keep the dough from sticking to the counter). Use cookie cutters to cut out gingerbread men. You should be able to cut out 5 to 6 gingerbread men from each third of the dough, assuming they are 3 inches tall. Gather and re-roll the scraps. (Don't worry about overworking the dough, there isn't any gluten.)
Arrange the gingerbread men on the prepared baking sheets about 1 inch apart and bake until the edges just begin to take on golden color, 8 to 10 minutes. (For softer cookies, cook a minute or 2 less.) Let the cookies cool for a minute on the cookie sheet, and then remove and place on a cooling rack to cool completely. Let the baking sheets cool completely.
Repeat the process for the remaining dough portions.
Once completely cooled, decorate the cookies with colored Easy Royal Icing, along with candies, nuts and sprinkles. In a medium bowl, use an electric mixer on low speed to mix the egg whites until frothy, about 2 minutes. Add the orange juice and vanilla and mix again until blended. Sift in the confectioners' sugar, 1 cup at a time, and then mix on low speed until incorporated. After the third cup of sugar is added, keep mixing until the icing is smooth, thick and shiny, about 2 more minutes. (Add an extra tablespoon or 2 of confectioners' sugar if the icing seems runnier, like a glaze.) Divide into 2 or 3 portions, add desired amount of food coloring and mix well.
Fill a few tablespoons of royal icing in the corner of a resealable plastic bag, snip the tip and draw (or spread the icing with a paintbrush) onto the cookies (thin with a drop or 2 of extra juice). Chill the cookies in the refrigerator for a few minutes to harden the icing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20309,"Pico de Gallo 3 yellow or red onions 12 Roma tomatoes (slightly under ripe is fine) 2 cups fresh cilantro leaves 2 to 3 jalapenos 1 lime Salt Instructions: Dice up equal quantities of onion and tomato. Roughly chop the cilantro. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 20310,"Raspberry Marshmallows 1 1/2 cups sugar 1/2 cup water 1/2 cup light corn syrup 4 egg whites 2 tablespoons powdered gelatin 4 tablespoons cold water 1/2 teaspoon pure vanilla extract 2 tablespoons powdered dried raspberries (see Note) 1 box cornstarch, as needed Wooden skewers, as needed Serving suggestion: Your favorite dessert fondue Instructions: Combine the sugar, water, and corn syrup in a saucepan fitted with a candy thermometer. Bring to a boil and cook to \soft ball\ stage, about 235 degrees F. Meanwhile, in a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form. In a small bowl, sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. Add the powdered dried raspberries to turn it pink. Spread the mixture onto a parchment-lined 8-inch square cake pan that's been lightly dusted with cornstarch. The parchment paper should come all the way up the sides of the pan. The marshmallow layer should be about 1-inch thick. Let cool, then cut into 1-inch squares, dipping your knife in cornstarch, if necessary, and toss in cornstarch lightly to keep them from sticking to each other. Skewer them and dip into your favorite dessert fondue. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 20311,"Chocolate Chocolate Chip Muffins 1 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 2 large eggs 4 tablespoons unsalted butter, melted 1/2 cup dark brown sugar 3/4 cup milk 1 tablespoon vegetable oil 2 teaspoons pure vanilla extract 1 cup semisweet chocolate chips Serving suggestions: strawberry jam Instructions: Preheat the oven to 350 degrees F. Line the muffin tin with paper liners and lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.) Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla. Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips?don?t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 20312,"Cowboy Caviar 3 tablespoons cider vinegar 2 tablespoons finely chopped pickled jalapeno plus 1 tablespoon brine 1 teaspoon honey Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil One 15-ounce can black-eyed peas, rinsed and drained One 15-ounce can black beans, rinsed and drained 1 cup frozen corn, thawed 1/2 cup roughly chopped fresh cilantro 4 scallions, chopped 2 plum tomatoes, seeded and chopped 1 red bell pepper, stemmed, seeded and chopped Tortilla chips, for serving Instructions: Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing. Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 20313,"Almond Butter Cookies (Sandwiched with Jam) 3 cups ground almonds 1 cup sugar 1/2 pound unsalted butter (2 sticks) 2 cups unbleached allpurpose flour 1 teaspoon salt 1 tablespoon water Instructions: Preheat oven to 375 degrees. Combine ground almonds and sugar. Blend in butter. Add dry ingredients. Add water and blend well. Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll out onto lightly floured board until approximately 1/4-inch thick. Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart. Bake until golden brown. Cool. Sandwich with strained or seedless jam (raspberry is great!) or chocolate ganache.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20314,"Hushpuppies 2 eggs, beaten 1/2 cup sugar Kosher salt 1 cup cornmeal 3/4 cup self-rising flour Peanut oil, for frying Instructions: Whisk together the eggs, sugar, and salt, to taste, in a large bowl. In a separate bowl, whisk together the cornmeal and flour. Add the wet ingredients to the dry ingredients and stir until incorporated and the batter is thick. In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 360 degrees F. Working in batches, drop the batter, 1 tablespoon (I like to use a small ice cream scoop) at a time, into the oil, being careful to not overcrowd the pot. Fry until deep golden on all sides, turning in the oil for even cooking, about 5 minutes. Transfer the hushpuppies to a paper towel-lined dish and sprinkle with salt while hot. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 20315,"Napa Valley Stuffed Grape Leaves with Six Pepper SPAM(r), Fruit Relish and Pine Nuts One 12-ounce can SPAM(r) 1 teaspoon Six Pepper Spice, or mixed color peppercorns, plus more to taste Fruit Relish, recipe follows 1/4 cup pine nuts 1 jar grape leaves 1/4 cup plain yogurt 1/4 cup strawberries, cleaned and hulled 1/4 cup fresh figs, cleaned and stemmed 1 to 2 tablespoons honey, plus more to taste Yogurt dipping sauce, if desired 1/4 cup dried mango, diced into 1/4-inch cubes 1/4 cup dried papaya, diced into 1/4-inch cubes 1/4 cup dried apple, diced into 1/4-inch cubes 1/4 cup dried figs, diced into 1/4-inch cubes 1/4 cup raisins 1/4 cup sugar, plus more to taste 1/4 cup vinegar, plus more to taste Instructions: Place the SPAM(r) in a meat grinder, and grind until it reaches the consistency of ground sausage. Heat a medium skillet over medium heat. Add the meat and the Six Pepper Spice to the skillet, and cook until desired degree of doneness. Add more pepper, as desired. Remove from heat. In a medium bowl, combine the meat with the cooled Fruit Relish. Add the pine nuts, and stir until just combined. Spread 1 grape leaf out on flat surface, vein side up. Place about 1/4 cup meat mixture on each leaf, and roll it up like a small burrito or a 3-inch cigar. Repeat with remaining grape leaves. Place the stuffed grape leaves in a steamer, and steam for 3 to 5 minutes, or until completely heated through. Meanwhile, add the yogurt, strawberries, figs, and honey to a blender or food processor. Blend until combined, adding more honey to taste, as desired. Set aside. Serve the steamed grapes leaves with the yogurt dipping sauce, if desired. Combine all ingredients in a small non-reactive saucepan. Add 1/4 cup water, and cook over medium heat until fruit softens. Taste for seasoning, and add more vinegar, sugar, or water, as necessary. The relish should be dry. Remove from heat and let cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20316,"Corn, Cilantro and Black Bean Soup 2 tablespoons olive oil 1 onion, finely chopped (1 cup) 2 garlic cloves, minced 1 teaspoon ground cumin 2 cups chicken broth 4 cups water 1 large bunch fresh cilantro, rinsed 1 package (10 ounces) thawed frozen corn kernels 1 can (15 ounces) black beans, rinsed and drained 1 to 2 tablespoons lime juice Salt and cayenne pepper 1/4 cup sour cream, regular or low fat, optional 2 tablespoons pimento, cut into thin strips Instructions: Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer. While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 20317,"Angel's Food Cupcakes Cooking spray 1/2 cup cake flour (not self-rising) 1/2 cup confectioners' sugar Fine salt 5 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 1/2 teaspoon lemon zest 1 large piece crystallized ginger Scant 1/4 cup white candy coating, such as Wilton Candy Melts 4 large egg whites, at room temperature 3/4 cup granulated sugar 1/4 teaspoon cream of tartar Fine salt Instructions: For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray. Sift the flour, confectioners' sugar and 1/4 teaspoon salt through a fine sieve into a medium bowl; set aside. Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar, and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the stand. Sprinkle 1/4 of the flour mixture on top of the eggs, and gently fold in with a rubber spatula. Evenly fold in the remaining flour mixture in 3 additions. Divide the batter evenly among the lined muffin cups in messy mounds taller than the liners, and bake until the cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. For the halo decorations: Cut 12 sticks 1 inch long and about 1/8 inch thick out of the crystallized ginger. Trim the ends so they are straight across. Trace 12 circles on a piece of parchment with a 1-inch round cookie cutter. Turn the paper over; set aside. Fit one of the pastry bags with the tip. Microwave the candy coating in a small bowl, uncovered, at 40 percent power in 30-second increments, stirring in between, until melted and completely smooth. Transfer the candy coating to the pastry bag, and pipe it into 12 circles, using the parchment template as a guide. Set aside to let harden slightly. Pipe 1 small dollop of the candy coating directly onto each circle, and push a ginger stick into each so it is standing straight up. Let the halos harden completely. For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's heatproof bowl above the water (or a large heatproof bowl if using a handheld mixer). Whisk the egg whites, granulated sugar, cream of tartar and a pinch of salt together in the bowl; set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Beat the egg white mixture with an electric mixer at medium-high speed until it is cool and forms stiff peaks, about 5 minutes. Decorate the cupcakes: Transfer the frosting to the remaining pastry bag, and pipe generous swirls on top of each cupcake, lifting the bag up quickly to make a peak. Push the ginger stem of a halo into each, and serve right away. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20318,"Passion Fruit Sangria 2 bottles dry white wine 3/4 cup brandy 1/2 cup Triple Sec 3/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves and cooled) 3/4 cup passion fruit puree 2 cups fresh orange juice 3 oranges, sliced into thin rounds 3 green apples, cored and sliced thinly 2 lemons, sliced into thin rounds 1 cup blackberries, washed and sliced in 1/2 Instructions: Combine all ingredients in a large pitcher. Cover and refrigerate for 2 hours or up to 2 days. Serve over ice with pieces of the fruit. ","[Riesling, Moscato, Vinho Verde, Cava]" 20319,"Roast Beef with Ginger and Jus 1 (3-pound) boneless rib roast, at room temperature (see note) 8 slivers fresh ginger Coarse salt and ground pepper 1 1/2 cups beef stock 1/4 cup soy sauce Instructions: Preheat oven to 500 degrees F. Make 8 (1-inch) deep incisions on the top of the roast. Insert 1 piece of ginger into each incision. Season entire roast with salt and pepper and place in a roasting pan. Roast for 15 minutes then lower the heat to 350 degrees F. Roast the beef to an internal temperature of 130 degrees F on an instant-read thermometer, for medium-rare, about 45 minutes. Remove the beef from the pan, tent it with foil and allow to rest for 15 minutes. Pour or spoon out most of the oil from the roasting pan. Place the roasting pan over medium-high heat. Pour in the beef stock and the soy sauce. Scrape the bottom of the pan with a wooden spoon or spatula to release the browned bits. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. To serve, slice the beef thinly and spoon warm sauce over top. Note: A boneless rib roast is an excellent cut of beef for roasting. If you prefer to use a less expensive cut, you could substitute a sirloin tip or bottom round rump roast. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 20320,"Moors and Christians Rice (White Rice and Black Beans): Moros y Cristianos 1/2 pound black beans 12 cups water 1 medium Spanish onion, peeled 1 medium green pepper, cored and seeded 6 cachucha peppers (available in Hispanic markets) 3 tablespoons extra-virgin olive oil 1/4 pound slab bacon, finely diced 3 garlic cloves, finely minced 1 medium Spanish onion, finely chopped 1 medium green bell pepper, finely chopped 1 teaspoon cumin powder 1 teaspoon oregano 1 bay leaf 2 cups long grain rice 4 cups reserved liquid 1 tablespoon vinegar 1 tablespoon dry sherry 2 teaspoons salt Instructions: Cooking the beans: Wash the beans and cook in a large kettle with the peeled whole onion, the cachucha peppers, and the cored and seeded green pepper. Cook over moderate heat until the beans are tender, about 2 hours. Make sure the beans retain their shape; do not overcook. Drain and reserve 4 cups of the cooking liquid and 2 cups of cooked beans. Wash the rice in cold water until the water runs clear, drain, and set aside. Cooking the rice and beans: In a heavy-bottomed 4-quart pot, heat the oil over medium heat and saute the diced bacon until golden brown. Add the onion, green pepper, cumin, oregano and bay leaf. Saute, stirring for 1 minute. Add the rice and stir until all the grains are coated with oil and bacon grease. Add the reserved 2 cups of beans and the 4 cups cooking liquid, then add vinegar, sherry, and salt. Mix well, taste, and correct seasonings. Cook uncovered until all the liquid evaporates, you will see small air bubbles forming on the surface of the rice. Fluff the rice slightly with a kitchen fork. Cover and cook over low heat for 20 minutes. Remove from the heat and let stand, uncovered, at least 2 to 3 minutes before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 20321,"Catfish Dinner 4 catfish fillets 2 cups buttermilk Vegetable oil, for frying 1 to 2 cups cornmeal Salt and ground pepper 1 to 2 cups all-purpose flour 2 eggs, beaten for egg wash 1/4 pound (1 stick) butter 1/2 cup minced red onion 1/2 cup minced bell pepper 2 ribs celery, minced 1/4 cup all-purpose flour 2 teaspoons seafood seasoning, such as Old Bay 2 tablespoons minced garlic 2 cups heavy cream 1 pound Louisiana crawfish tails 2 cups cooked grits or polenta, for serving Chopped green onions or chives, for garnish Instructions: For the catfish: To marinate the catfish, place the fillets and buttermilk in a flat bottomed container. Allow to marinate in the fridge for a minimum 30 minutes, maximum 1 day.
Preheat a fryer to 350 degrees F with vegetable oil. Before frying, remove the catfish from the marinade and allow any excess buttermilk to drip off. Season the cornmeal with salt and pepper. Coat a fillet with flour, then egg wash, then seasoned cornmeal and repeat the process with the remaining fillets before frying. Fry until the catfish reaches 145 degrees F, 4 to 5 minutes. Remove from the fryer and allow to drain any excess oil on a plate with paper towels.
For the sauce: In a medium saucepan over medium heat, add the butter and melt. Next, add the onions, peppers and celery and sweat until translucent. Then stir in the flour, seafood seasoning and garlic to thicken the butter. This will take 1 to 2 minutes.
Next, add the cream and reduce the heat to medium-low. Cook until the cream sets. Finally, add the crawfish and whisk to blend, cooking for final 2 minutes.
To serve, place 1/2 cup grits or polenta on the plate, then a quarter of the prepared crawfish sauce and top with a crisp cooked fish. Finish with green onions or chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20322,"Chocolate Fridge Cake 5 1/4 ounces (150 grams) digestive biscuits 3 1/2 ounces (100 grams) pecans 3 1/2 ounces (100 grams) pistachio nuts 10 glace cherries 2 ready made meringue nests, crumbled into small pieces 5 1/4 ounces (150 grams) butter 1 tablespoon golden syrup 7 ounces (200 grams) good quality chocolate Cocoa powder, for dusting Instructions: Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt. Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 12 by 8-inch (30 by 20 centimeter) container with cling film, first leaving plenty of extra film at the edges to fold over the top. Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 20323,"Green Beans Tossed in Browned Butter 1 1/2 pounds string beans, stems trimmed 2 tablespoons butter, at room temperature 2 tablespoons freshly squeezed lemon juice Salt and freshly ground pepper Instructions: Fill a large pot with 2-inches of water and place a steamer inside. Bring water to a boil. Add string beans and cover for 5 minutes, or until beans are cooked throughout but still crisp to the bite. If you don't have a steamer, toss beans in a large pot of boiling water for 4 minutes. Thoroughly drain water then return beans to the emptied pot. Let beans sit, uncovered, for 2 minutes so that any water coating them has evaporated. Pour out any accumulated water. Melt butter in a saucepan over medium heat. Cook for 3 minutes, or until melted butter has turned golden brown (this adds a slightly nutty flavor). Remove from heat and add lemon juice and beans and toss thoroughly. Sprinkle with salt and pepper and toss again. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20324,"Gingered Coleslaw with Golden Raisins 1 small head savoy cabbage, cored 1 large carrot 3 tablespoons mayonnaise 1 tablespoon finely minced ginger (from one 1-inch piece) 1 1/2 teaspoons finely minced garlic (from 1 small clove) 1 tablespoon unsalted butter 1/4 cup golden raisins 1 tablespoon sherry vinegar Fine sea salt Sugar Freshly ground black pepper Instructions: Shred the cabbage and julienne the carrot (cut into thin slivers). Combine in a bowl with the mayonnaise, ginger and garlic and mix well.
Heat the butter in a medium skillet over a medium flame. Add the raisins and cook until soft and golden brown, about 2 minutes. Mix the warm raisins into the slaw and add the vinegar and salt, sugar and pepper to taste. Cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20325,"Lemonade Pinwheels 2 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2/3 cup granulated sugar 1 large egg 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure lemon extract 1/4 cup lemon gelatin powder (from one 3-ounce box) 2 tablespoons finely grated lemon zest (from 2 lemons), plus 1 teaspoon lemon juice 1/2 teaspoon lemon-yellow gel food coloring 2 tablespoons yellow sanding sugar 1 tablespoon coarse white sugar Instructions: Whisk the flour, salt, baking powder and baking soda in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg, then the vanilla and lemon extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined. Remove half the dough to a large piece of plastic wrap, flatten into a disk and wrap. Add 2 tablespoons gelatin powder, the lemon zest and juice and the yellow gel food coloring to the remaining dough and beat until combined. Turn out onto another piece of plastic, flatten into a disk and wrap. Refrigerate both disks until firm, at least 2 hours or overnight. Roll out each disk of dough into a 10-by-11-inch rectangle on a lightly floured surface. Put the plain dough on top of the lemon dough and trim the edges. Sprinkle 1 tablespoon yellow sanding sugar over the top of the dough and gently spread to evenly cover. Starting with a long end, roll up the dough into a log. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Mix the remaining 2 tablespoons gelatin powder, 1 tablespoon yellow sanding sugar and the coarse white sugar in a bowl; sprinkle on a sheet of parchment. Roll the dough in the sugar mixture, pressing to adhere. Slice the log into 3/8-inch-thick rounds; arrange 1 1/2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and set around the edges, about 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20326,"Grilled Maine Lobster Tails Smothered in Curry Mango Butter with Green Papaya Salad 2 tablespoons olive oil 1 small onion, finely chopped 2 tablespoons curry powder 1 teaspoon ancho chili powder 1 mango, peeled, pitted and pureed 2 tablespoons fresh lime juice 1/2 pound (2 sticks) unsalted butter, softened Salt and freshly ground pepper 16 Maine Lobster Tails Olive Oil Salt and freshly ground pepper 8 ounces haricots verts, cooked until just tender and shocked in ice water, each bean quartered lengthwise 3 plum tomatoes, halved, seeded and julienned 1/4 cup roasted unsalted potatoes, roughly chopped 2 large green (unripe) papayas, peeled, seeded and julienned 1/4 cup Thai fish sauce 1/4 cup freshly squeezed lemon juice 1/4 cup freshly squeezed lime juice 2 tablespoons sugar 1 teaspoon finely chopped garlic 1 teaspoon red pepper flakes 1/4 cup coarsely chopped cilantro 1/3 cup coarsely chopped peanuts Instructions: For the Mango Butter: Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango puree and lime juice and cook an additional 5 minutes. Let cool. Place mango mixture in a food processor and add butter. Process until smooth and season with salt and pepper to taste. Place a sheet of parchment paper or waxed paper on a work surface. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes. Yield: 8 servings For the Lobster: Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 4 to 5 minutes or until cooked through. Remove from heat and top each tail immediately with a slice of butter. Yield: 8 servings For the Salad: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter. Garnish with peanuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20327,"Cavatelli with Sausage and Peas Kosher salt 2 tablespoons extra-virgin olive oil 3 hot Italian sausage links, casings removed (about 10 ounces) 1 small onion, finely chopped 3 tablespoons tomato paste 2 teaspoons chopped fresh rosemary 1/2 cup dry red wine 1 pound frozen cavatelli 1 cup frozen peas 2 tablespoons chopped fresh parsley 1/2 cup grated pecorino romano cheese, plus more for topping Instructions: Bring a large pot of salted water to a boil. Heat a large skillet over medium heat and add the olive oil. Crumble the sausage into the skillet and add the onion. Cook, breaking up the meat with a wooden spoon, until the onion is softened, about 8 minutes. Increase the heat to medium high and cook, stirring, until the sausage and onion are lightly browned, about 2 minutes. Push the mixture to the sides of the skillet and add the tomato paste in the middle. Cook the tomato paste, stirring, until darkened, 1 to 2 minutes. Add the rosemary, then stir the tomato paste into the sausage and onion. Stir in the wine and bring to a simmer. Cook until the wine is reduced by half, about 2 minutes. Add 1 1/2 cups of the boiling water and bring the sauce to a boil. Cook until thickened, about 5 minutes. While the sauce cooks, add the cavatelli and peas to the remaining boiling water and cook as the cavatelli label directs. Reserve 1/2 cup pasta water, then drain. Add the cavatelli, peas and parsley to the sauce and bring to a simmer. Toss to coat, adding more cooking water as needed to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among bowls and top with more cheese. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 20328,"Roasted Pork Stuffed with Moros 1 (6 to 8) pound fresh ham 1/4 cup oregano 3/4 cup sour orange juice 1/4 cup garlic, chopped 1/4 cup extra virgin olive oil Salt and pepper 1/2 pound black beans 5 cups water 1 bay leaf 1 1/2 Italian peppers, divided, 1 diced, 1/2 in 1 piece 5 tablespoons olive oil 1 onion, diced 4 cloves garlic, peeled and divided, 2 chopped, 2 crushed 1/2 teaspoon oregano 1 pound white rice Red wine vinegar Instructions: First marinade the pork by combining the 1/4 cup oregano, sour orange juice, 1/4 cup garlic, 1/4 cup extra virgin olive oil, salt and pepper, to taste, and let it stand for 1 hour. With a very sharp knife, cut ham across lengthwise exposing the bone. Cut around the bone and remove it. By making small cuts spread the ham until it is flat then trim into 4 equal rectangular shaped pieces. Discard any excessive fat. Season the meat with marinade and sit for at least 2 hours, refrigerated. Soak beans in water overnight. Bring beans, bay leaf, and the 1/2 of pepper to a full boil. Simmer until beans soften then strain and remove pepper. Reserve the water (if necessary add more water to make 4 cups). In a large pan saute 1 tablespoon olive oil, onion, diced pepper, chopped garlic and oregano until translucent. Add the rice, beans, and water and bring to a boil. Season to taste with salt. Reduce heat and cook covered until rice is soft. In a pan saute crushed garlic in the 4 tablespoons of olive oil until brown. Remove the cloves and add them to the rice. Season to taste with vinegar and let stand. Preheat oven to 350 degrees F. Place the rice in the middle of the ham and fold both ways until stuffing is fully covered. Tie with string both lengthwise and across. Place in a roasting pan and cook for 20 minutes per pound or until inside cavity reaches 150 degrees. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 20329,"The Lamb Burger 2 red bell peppers, diced 1/4 onion, diced Olive oil 2 tablespoons cider vinegar 1 tablespoon sugar 1/4 teaspoon dry mustard 1/8 teaspoon cayenne pepper 2 cloves garlic 1 pound ground beef (20/10) 1 pound ground lamb 3 tablespoons diced red bell pepper 3 ounces fresh mint leaves, chopped 1 tablespoon minced onion 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper Pinch cayenne pepper Instructions: For the relish: Cook the peppers and onions in some olive oil in a skillet over medium heat until soft. Add the vinegar, sugar, dry mustard, cayenne pepper and garlic. Lower the heat and cook until all the ingredients are cooked down and thick enough to top the burgers, about 15 minutes.
For the burgers: Mix the beef, lamb, bell peppers, mint, onions, allspice, cloves, coriander, cumin, black pepper and cayenne pepper. Form into 4 patties.
Cook the burgers to your liking in a skillet or on a grill. Serve with the red pepper relish. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 20330,"Short Ribs with Beets 3 pounds beef short ribs 2 tablespoons garam masala 6 garlic cloves, chopped 8 shallots 2 carrots, finely chopped 2 celery ribs, finely chopped 1 cup hearty red wine (such as Zinfandel) 3 to 4 cups vegetable or chicken broth 1 can (14 1/2 ounces) diced tomatoes 4 sprigs fresh thyme 4 sprigs fresh Italian parsley 2 bay leaves 2 teaspoons ground coriander 1 teaspoon ground cloves 1 teaspoon salt 1 teaspoon freshly ground black pepper 6 beets, trimmed and scrubbed Instructions: Preheat the oven to 450 degrees F. Season the ribs with the garam masala and a pinch of salt and pepper. Place in a large roasting pan and roast for 45 minutes, or until the meat is browned. Reduce the heat to 375 degrees F. Add the garlic, shallots, carrots, celery, wine, 3 cups of the broth, tomatoes (with juice), thyme, parsley, bay leaves, coriander, cloves, salt, and pepper. Roast, uncovered, for 1 1/2 hours, or until the meat is tender but not yet falling off the bone. Cut the beets into large wedges and add to the ribs. Spoon the sauce over the beets and ribs. Add the remaining 1-cup broth if the sauce is too thick. Roast for 1 hour, or until the beets and meat are tender. Using tongs or a slotted spoon, remove the ribs and beets to a serving platter. Remove and discard the bay leaves and any sprigs in the sauce. Working in batches if necessary, place the sauce in a food processor or blender. Puree until smooth. Pour the sauce over the ribs and beets. ","[Syrah, Malbec, Tempranillo, Garnacha]" 20331,"Sour Cream Sorbet 1 tablespoon sugar 1 cup water 1/2 tablespoon corn syrup Juice from 1 lime 1/2 cup sour cream Instructions: In a medium saucepan, bring sugar, water and corn syrup to a boil. Let cool, then add lime juice and sour cream. Churn in an ice cream maker and freeze until needed. ","[Chardonnay, Sauvignon Blanc, Riesling]" 20332,"Pureed Peanut Butter and Vegetable Soup 1 cup onion, diced 1 teaspoon garlic, minced 1 tablespoon vegetable oil 1 stalk celery, diced 4 carrots, diced 2 cups potatoes, peeled and diced 2 leeks, white part only, washed well and diced 4 cups vegetable broth 1/4 teaspoon cayenne 1/4 teaspoons ground black pepper 1/4 teaspoon salt, or to taste 1/2 cup smooth peanut butter, organic, no sugar preferably 1/2 cup tahini Parsley, for garnish, minced Scallions, for garnish, chopped Instructions: In a large saucepan, saute the onion and garlic in the oil, stirring until onions are transparent. Add the celery, carrots, potatoes, leeks and broth. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup until the vegetables are tender, about 15 minutes. Stir in the cayenne, black pepper, salt, peanut butter and tahini. Transfer the soup to a blender and puree it. Garnish and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20333,"The Best Peanut Butter Cookies 3/4 cup salted dry-roasted peanuts 1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups packed light brown sugar
1/4 cup granulated sugar
1 cup creamy peanut butter (do not use \natural\ peanut butter)
2 large eggs
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
3 tablespoons honey
2 teaspoons pure vanilla extract
1/4 cup raw sugar
Instructions: Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper. Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20334,"Tuna Tacos 1 cup sugar 1 cup white balsamic vinegar
1 pound carrots, peeled and julienned
2 ounces ginger, peeled and julienned 2 sweet potatoes 2 ounces butter
2 ounces honey
Kosher salt and fresh ground black pepper 3 tablespoons Cajun seasoning 2 teaspoons kosher salt
Twelve 3-ounce pieces tuna loin 2 ounces grapeseed oil
3 avocados 1/4 cup diced red onion 1/4 cup diced tomato 2 tablespoons chopped fresh cilantro 2 tablespoons lime juice
Kosher salt and fresh ground black pepper Twelve 6-inch flour tortillas 24 cilantro sprigs Instructions: For the ginger pickled carrots: Combine the sugar, vinegar and 2 cups water in a pot and bring to a boil, stirring until the sugar is dissolved. Pour into a plastic container and let cool completely. Once cooled, add the carrots and ginger to the pickling liquid?make sure they are completely covered by the liquid. Refrigerate for at least 6 hours before using (24 hours is best). For the sweet potato puree: Preheat the oven to 350 degrees F. Pierce the skins of the sweet potatoes and bake until tender, about 45 minutes. (Leave the oven on for heating up the tortillas.) Once cooked, cut the sweet potatoes in half and scoop the flesh into a food processor. Add the butter and honey and puree until smooth. Season with salt and pepper. Hold hot until ready to plate. For the tuna: Combine the Cajun seasoning and salt, and mix. Sprinkle the tuna pieces with the spice mixture. Heat a large saute pan over high heat until the pan begins to smoke. Add the grapeseed oil to the pan and then sear the tuna on two sides, leaving it rare in the center. Remove the tuna from the pan and let rest for 5 minutes. For the guacamole: Scoop the avocado flesh into a bowl. Add the red onions, tomatoes, cilantro and lime juice, and mash with a fork to combine. Season with salt and pepper. To build the taco: Heat the tortillas in the oven just until warm, not crisp, 2 to 3 minutes. Spoon 2 tablespoons of the sweet potato puree onto each tortilla. Add a piece of tuna, then top with about 1 ounce of the pickled carrots and 1 tablespoon of the guacamole. Garnish with two sprigs of cilantro and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20335,"Iced Masala Chai 2 tablespoons black peppercorns 6 green cardamom pods, lightly crushed 3 star anise 2 cinnamon sticks 8 black tea bags 3/4 cup sweetened condensed milk 1/4 cup milk Instructions: Bring the peppercorns, cardamom pods, star anise, cinnamon sticks, and 4 cups cold water to a boil in a medium saucepan over medium-high heat. Reduce the heat and simmer for 10 minutes. Turn off the heat, add the tea bags and let steep 5 minutes. Discard the tea bags, strain the tea mixture into a large measuring cup and discard the spices. Let the tea mixture cool at room temperature for at least 10 minutes, then chill completely in the refrigerator, about 1 hour. To serve, fill 4 tall glasses with ice. Divide the chilled tea mixture among them. Whisk the sweetened condensed milk and milk together in a small bowl or large measuring cup until smooth, then pour 1/4 cup into each glass. Stir and serve immediately. ","[Chenin Blanc, Riesling, Gewrztraminer, Moscato]" 20336,"Apricot and Salami Scones Vegetable oil cooking spray 1 (15-ounce) box plain scone mix (recommended: Ivy Cottage) 1/2 cup (1 stick) unsalted butter, chilled and cubed 20 dried apricots, cut into 1/4-inch pieces, to yield about 1 cup 6 ounces salami, cut into 1/2-inch pieces 2 tablespoon chopped fresh thyme leaves 1 cup buttermilk, chilled Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside. In a food processor, combine the scone mix and butter. Pulse until the mixture resembles a coarse meal. Transfer the mixture to a large bowl and add the apricots, salami, and thyme. Add the buttermilk and mix until a sticky dough forms. Place 1/3 cupfuls of the dough onto the prepared baking sheet. Bake until the tops start to brown slightly, 16 to 18 minutes. Transfer to a wire rack to cool, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 20337,"Whole Fried Artichoke with Meyer Lemon Aioli 4 large artichokes 2 quarts canola or peanut oil 1/2 bunch parsley, finely chopped Meyer Lemon Aioli, recipe follows 2 garlic clove 1/2 teaspoon salt 1 egg yolk 1 Meyer lemon, zested and juiced 1 cup olive oil Instructions: To clean the artichokes peel off the outer tough green leaves. With a sharp knife cut across the top of the artichoke about a 1/2-inch to remove the sharp spines. With a long narrow spoon scoop out the center choke of the artichoke. With a small knife or a vegetable peeler, pare down the outside dark green exterior of the base and stem. Place in acidulated water and repeat process with other artichokes. Drain artichokes well. Put oil in a tall pot and over medium heat fry the artichokes until they are slightly golden in color. Remove artichokes from oil and drain on paper towels. Turn temperature of oil up to medium high. Return artichokes to the oil and fry until they are completely opened and deep golden brown. Remove from oil, place face down on paper towels to let all the oil drain. Season with salt and pepper garnish with parsley leaves and serve warm with the aioli. In a mortar, pound the garlic and salt to form a paste. Stir in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle to the side of the mortar until completely combined.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 20338,"Country Whiskey Sour 3 ounces corn whiskey 2 ounces fresh lemon juice
1 ounce freshly-pressed corn juice
1 ounce agave syrup
1 egg white
1 strip lemon zest
Ear of corn, for shaving
Bitters, such as Angostura Bitters, for drizzling
Instructions: Add the whiskey, lemon juice, corn juice, agave syrup and egg white to a cocktail shaker without ice. Shake for 20 seconds to emulsify, then add ice and shake again for another 20 seconds to chill. Strain into a pre-chilled wine glass or mug, then 'cure' the foam by twisting (then discarding) the lemon zest over the top of the drink. Shave a super-thin slice of corn from the cob. Garnish the drink with the corn slice and a drizzle of bitters for a classy, colorful presentation, or sprinkle loose kernels and bitters on top for a country-chowder effect. ","[Bourbon, Rye, Tennessee Whiskey, Cognac]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Roasted Garlic and Lemon Chicken Thighs

Ingredients:

• 4-6 bone-in, skin-on chicken thighs
• 3 cloves" 20339,"Tomatillo Salsa 1 pound tomatillos, husked, washed and cut into quarters 2 to 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped 1/2 cup cold water 1/2 medium onion, cut in half 2 bunches cilantro, stems and leaves 2 teaspoons salt Instructions: Place the tomatillos, jalapenos and water in a blender or a food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 20340,"Amarone Osso Buco Pot Roast 1 cup all-purpose flour Sea salt and freshly ground black pepper 4 pieces veal shank for osso buco Extra virgin olive oil
  3 tablespoons unsalted butter 1 onion, diced 2 carrots, diced 1 lemon, zest peeled off in wide strips with a vegetable peeler 1 head garlic, cut horizontally through the middle
  2 bay leaves 1/4 chopped fresh flat-leaf parsley
  1 bottle of Amarone wine 1 (14 1/2-ounce) can low-sodium beef broth
  1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
  1/4 cup pine nuts, toasted 1/4 cup chopped dried cranberries 2 garlic cloves 1 orange, zest finely grated 2 tablespoons chopped fresh flat-leaf parsley Instructions: Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting). Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce. Preheat the oven to 375 degrees F. Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone. Remove bay leaves. For the gremolata: Finely chop the pine nuts, dried cranberries and combine. Combine this with the garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 20341,"No Mess or Stress Stuffed Shells 1 box uncooked jumbo pasta shells 1 (26-ounce) jar chunky tomato sauce with onion and garlic 1 (28-ounce) can peeled whole tomatoes 1 package (8) uncooked pre-seasoned meatballs 1 (15-ounce) container ricotta cheese 3 tablespoons grated Parmesan 1/2 cup shredded provolone cheese 1 egg 1 teaspoon dried basil 1 teaspoon Italian seasoning 1 (8-ounce) package shredded mozzarella cheese (whole milk) Special equipment: 1 (13 by 9-inch) baking dish or 1 (10-inch) round baking dish Instructions: Preheat oven to 350 degrees F. Prepare shells according to the directions on the box. After cooking shock in an ice bath. In the large bowl combine the tomato sauce, and the can of peeled whole tomatoes. Break up the tomatoes with a fork. Add 4 of the meatballs to the sauce and break up with a fork. In a medium bowl combine the ricotta, Parmesan, shredded provolone, egg, basil and Italian seasoning. Stir until well blended. Pour the ricotta cheese mixture into a resealable bag. Cut 1 corner of the bag and use it to fill each pasta shell with cheese mixture. Pour 2 inches of the sauce and meatball mixture in the baking dish. Add 12 cheese stuffed shells, top with 1/4 cup of the mozzarella cheese and pour half of the remaining sauce mixture over shells. Place the remaining 12 stuffed shells on top, add remaining sauce mixture and top with remaining mozzarella cheese. Slice the remaining 4 meatballs in half and place around the perimeter of the baking dish. Cover with foil, and place in oven and bake for 50 minutes to 1 hour. Remove from oven and let cool 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 20342,"Spinach Loaf 2 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan 3 large eggs, at room temperature, beaten 1 cup whole milk Four 3/4-inch-thick slices rustic bread, crusts removed, torn into 1-inch pieces 1 small onion, chopped 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 pounds spinach leaves 1 cup grated Parmesan 1/2 teaspoon ground nutmeg 4 hard boiled eggs, peeled Instructions: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside. Place the eggs and milk in a large bowl. Add the bread and stir to combine. Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth. Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20343,"Waffle Chicken Sliders With Maple Butter 1 cup buttermilk
  3 tablespoons hot sauce, such as Tabasco
  Kosher salt 1 pound boneless, skinless chicken thighs (about 4 thighs), cut into 2-inch pieces 1/4 cup pure maple syrup 1 stick salted butter, softened
  Nonstick canola oil spray
  2 cups your favorite all-purpose baking mix, such as Bisquick brand
  Canola oil, for frying
  2 cups all-purpose flour
  Freshly ground black pepper
  Instructions: Whisk together the buttermilk, hot sauce and 1 1/2 teaspoons salt in a large mixing bowl. Add the chicken and turn to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to overnight. Meanwhile, make the maple butter. Combine the syrup and salted butter in a small mixing bowl. Stir until smooth and creamy. Cover with plastic wrap and keep at room temperature until ready to use. Preheat the oven to 250 degrees F. Preheat a 6 1/2-inch round waffle iron to medium-high heat and spray with nonstick spray. Make the waffle batter according to the package directions, and then cook the waffles to desired doneness. Transfer to the oven to keep warm while frying the chicken. Fill a large Dutch oven halfway with canola oil and heat to 375 degrees F. While the oil is heating up, combine the flour, 1 pinch salt and 1 pinch pepper in a large resealable plastic bag. Seal the bag and shake to combine. Remove the chicken from the buttermilk and transfer to the bag of seasoned flour, letting any excess marinade stay behind in the bowl. Seal the bag and shake until all of the chicken is evenly coated. Transfer the chicken back into the bowl of marinade, tossing gently to coat. Return the chicken to the seasoned flour, seal the bag and shake again to evenly coat. Transfer the chicken to a rack set over a baking sheet in a single layer and let sit for 15 minutes. Fry the chicken in batches until golden brown and cooked through, 6 to 8 minutes per batch. Make sure that the oil comes back to temperature after each batch. Transfer the chicken to a large paper-towel-lined plate using a slotted spoon or tongs to absorb any excess oil. Season liberally with salt. To assemble, cut each waffle into quarters. Sandwich 1 piece of fried chicken between 2 waffle pieces slathered with the maple butter. Continue to assemble sandwiches with the remaining chicken, waffles and maple butter. Serve immediately with your favorite hot sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20344,"Bison Empanadas 1 1/2 cups all-purpose flour, plus additional for dusting 1/2 teaspoon salt
  1/4 cup (4 tablespoons) butter
  1/4 cup vegetable shortening
  4 to 5 tablespoons ice water
  1 pound ground bison 1/2 cup sweetened dried cranberries 1/2 cup diced onion 2 cloves garlic, diced
  1/2 jalapeno, diced
  1/2 cup canned diced tomatoes with green chiles, such as Rotel 1/2 teaspoon salt
  1/2 teaspoon ground black pepper
  1/4 teaspoon ground cinnamon
  1/8 teaspoon ground cloves
  1/8 teaspoon ground cumin
  Juice from 1/2 lime
  1 egg, beaten 1 cup mayonnaise 2 tablespoons ketchup
  1 tablespoon chipotle cl powder
  Juice of 1/2 lime
  Instructions: For the pastry: Combine the flour and salt in a large bowl. Cut in the butter and shortening with a pastry blender or two forks until the mixture resembles a coarse meal. Gradually add enough ice water to the mixture while mixing with a wooden spoon to form into a ball of dough. Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about 1/8-inch thick. Remove the top piece of plastic wrap and cut out circles with a 4-inch round cookie cutter. Refrigerate the dough circles until ready to use. For the bison filling: Sautee bison in a skillet until cooked, then drain meat and return to the skillet. Add dried cranberries, onions, garlic and jalapeno and sautee until onions are soft. Add tomatoes and chiles, salt, pepper, cinnamon, cloves, cumin and lime juice and simmer for 5 minutes. Preheat the oven to 350 degrees F. Place a spoonful of filling in the center of each circle of pastry, then fold pastries in half, and fold and crimp edges. Place on an ungreased cookie sheet and brush the half-rounds with the beaten egg. Bake until golden brown, 15 to 20 minutes. For the chipotle mayo: Whisk together mayonnaise, ketchup, cl powder and lime juice in a bowl. Serve with the empanadas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 20345,"Rocco's Little Chicago Deep-Dish Kitchen Sink Pizza Rocco's Deep-Dish Pizza Dough, recipe follows All-purpose flour, for dusting 2 tablespoons olive oil
  10 ounces freshly grated low-moisture part-skim mozzarella 15 slices pepperoni
  1/2 small red onion, chopped 1/2 large green bell pepper, chopped
  5 white mushrooms, sliced
  2 links sweet Italian sausage, casing removed Rocco's Deep-Dish Pizza Sauce, recipe follows 1/4 cup grated Parmesan or Romano cheese, plus more for serving Crushed red pepper flakes, for serving Two 1/4-ounce packets active dry yeast (1 tablespoon plus 1 1/2 teaspoons) 2 tablespoons sugar 1 1/4 cups warm water (100 degrees F)
  3 1/2 to 4 cups bread flour
  1 1/2 teaspoons table salt
  4 tablespoons neutral vegetable oil (canola or peanut), plus more for oiling the bowl
  One 14-ounce can whole peeled tomatoes One 14-ounce can tomato puree or whole peeled tomatoes blended smooth
  2 tablespoons tomato paste
  1 tablespoon olive oil
  1 teaspoon dried oregano
  1/2 teaspoon dried basil
  1/2 teaspoon dried marjoram
  1/2 teaspoon cracked black pepper
  1/2 teaspoon salt
  1/2 teaspoon sugar
  1 tablespoon fresh basil, torn or chiffonade
  2 cloves garlic, minced Instructions: Preheat the oven to 450 degrees F. Carefully turn out the pizza dough onto a floured countertop. Flatten into a disk without folding the edges, making sure the dough is round and all bubbles are pressed out. Roll to about 14 inches in diameter. Grease a 12-inch pizza pan with the olive oil, making sure to coat the sides. Carefully lift the dough into the pan. Add the mozzarella to the dough, pressing it into the corners and flattening it out evenly. Follow with the pepperoni, red onions, green peppers and mushrooms. Finally, sprinkle with pieces of sausage no larger than a nickel. Spoon sauce onto the toppings, smoothing over until it is about 1/2-inch from the edge of the dough. Finish the pizza with an even sprinkling of Parmesan, and pop it onto the center rack of oven. Start checking the pizza after 15 minutes. Bake until the dough is nicely browned and the cheese is toasty at the edges, 15 to 30 minutes. Allow the pizza to cool slightly, then transfer to a plate or pan. Wait a few more minutes before cutting into 8 wedges. Serve with more grated cheese and crushed red pepper flakes. Dissolve the yeast and sugar in the warm water and allow to proof for about 10 minutes. Mix together the flour and salt in a large mixing bowl. Add the yeast mixture to the flour and stir until ingredients are roughly combined. Add the oil and mix together. If you're using a stand mixer, mix about 4 minutes until the dough ball starts to become smooth, adding a little flour if it isn't pulling away from the sides. If you're kneading by hand, turn the dough out onto a cutting board and knead until fairly smooth, adding flour if dough is overly sticky. Form the dough into a ball and place it in a large bowl greased with a small amount of oil. Sprinkle the top with some flour and then cover with plastic wrap. Allow the dough to rise slowly in the refrigerator for 8 to 24 hours, or allow it to rise in a warm place for 1 to 2 hours. The cold-rise method yields a better product with a finer texture and flavor, but sometimes you just want to eat a pizza! Drain the can of whole tomatoes in a colander set over a large bowl and crush them into teensy pieces with your hands. Throw the crushed tomatoes into a large bowl. (Reserve the tomato liquid for bloody Mary's, Spanish rice or tomato soup; either way, it's not going into this sauce!) Add the tomato puree, tomato paste, olive oil, oregano, dried basil, marjoram, pepper, salt, sugar, fresh basil and garlic to the drained tomatoes and mix well. Allow the flavors to marry for at least 1 hour or refrigerate. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 20346,"The Absolute Best Fried Vidalia Onion Rings Several large Vidalia onions 1 cup all-purpose flour 1 teaspoon salt 1 1/2 teaspoons baking powder 1 egg, separated 3/4 cup milk 1 tablespoon vegetable oil Peanut oil, for deep-frying Instructions: Slice onions into rings. In 1 bowl, mix together flour, salt and baking powder. In another bowl, beat egg yolk, then stir in milk and vegetable oil. Combine wet and dry ingredients, stir until smooth. In a third bowl, beat egg white until soft peaks form, then fold into egg-flour mixture, stirring until smooth. Dip onion rings into batter and deep fry. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20347,"Corn and Cauliflower Sauteed in Bourbon Butter 4 tablespoons Bourbon-Infused Butter, recipe follows 1/2 head cauliflower, cored and cut into bite-sized florets
  2 ears corn, kernels cut off the cob
  Kosher salt and freshly ground black pepper
  1 tablespoon fresh flat-leaf parsley, chopped One 750-milliliter bottle good-quality bourbon 2 sticks (16 tablespoons) unsalted butter Instructions: Melt the Bourbon-Infused Butter in a large skillet over medium heat. Add the cauliflower and cook, stirring occasionally, until crisp-tender and golden in spots, 8 to 10 minutes. Add the corn, 3/4 teaspoons salt and some pepper, and continue to cook, stirring often, until the corn is just cooked through, about 4 minutes more. Season with salt and pepper and transfer to a serving bowl. Sprinkle with the parsley. Combine the bourbon and butter in a medium saucepan over medium heat and cook until the butter melts. Transfer to a container and freeze until the butter has solidified. Remove the large piece of bourbon-infused butter and reserve, refrigerated in an airtight container, for cooking. Strain the bourbon through a fine-meshed sieve and coffee filter to remove any remaining particles of butter. Return the butter-infused bourbon to its original bottle and keep frozen to use in cocktails for up to one month. ","[Bourbon, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 20348,"Chimichurri Seekh Kabab 1 cup packed fresh Italian parsley 1/2 cup olive oil 1/3 cup red wine vinegar 1/4 cup packed fresh cilantro, plus more for garnish 3/4 teaspoon dried crushed red pepper 1/2 teaspoon ground cumin 1/2 teaspoon salt 2 cloves garlic, peeled 2 1/2 pounds ground lamb 2 tablespoons chopped cashews 2 teaspoons rock salt, finely ground 1 3/4 teaspoons garam masala 1 teaspoon minced garlic 1/2 teaspoon ground nutmeg 2 red onions, finely chopped 2 tablespoons unsalted butter, melted Juice of 1 lemon Instructions: For the chimichurri: Combine the parsley, olive oil, vinegar, cilantro, crushed red pepper, cumin, salt and garlic in a food processor. Process until well blended. Let stand for at least 1 hour for the flavors to blend. For the kebabs: Preheat the oven to 400 degrees F. Combine 1/2 cup of the chimichurri with the lamb, cashews, rock salt, 3/4 teaspoon garam masala, the garlic, nutmeg and onions. Knead to combine thoroughly. Pat the mixture evenly onto the skewers with moist hands and shape into kebabs. Place the kebabs on 2 baking sheets and bake for 8 minutes. Baste with the melted butter, and then continue to cook until completely cooked through, about 8 more minutes. Alternatively, the kebabs can be grilled over medium-high heat until slightly charred on all sides and cooked through, 10 to 12 minutes. Baste the kebabs with the melted butter when they come off the grill. Sprinkle the kebabs with the remaining chaat masala and the lemon juice and serve hot with the chimichurri on the side. Garnish with chopped cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 20349,"Hominy Casserole Butter, for greasing the pan 8 slices bacon, chopped
  1 onion, chopped
  1 red bell pepper, chopped
  One 30-ounce can hominy, drained and rinsed 3/4 cup half-and-half
  Hot sauce, to taste
  1/2 cup grated Cheddar 1/2 cup grated Monterey Jack cheese
  Kosher salt and freshly ground black pepper
  1/2 cup breadcrumbs
  Instructions: Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan. In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed. Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 20350,"Fillet of Fish Macadamia 2 (6-ounce) barramundi or swordfish steaks White peppercorns, salt 1 egg yolk 4 tablespoons clarified butter Juice of 1/4 lemon plus extra for sauce at the end 2 ounces Macadamia nuts, grated 1/8 cup dry sherry, warmed 1 tablespoon fresh parsley stalks, finely chopped 1 tablespoon butter Instructions: Season fish with peppercorns and salt. Mix egg yolk, 2 tablespoons clarified butter and juice of 1/4 lemon together. Brush yolk mixture onto fish and press nuts into each side. Place 2 tablespoons clarified butter in frypan. When hot add fish and fry 3 minutes each side, add heated sherry and set alight. Add chopped parsley stalks. Place fish on serving dish. Add 1 tablespoon butter and extra lemon juice to frypan, pour sauce over the fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20351,"Fried Olives 1 3-ounce link hot Italian sausage, casing removed 1/4 cup plus 2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
20 large pitted green olives
3/4 cup breadcrumbs
1 cup all-purpose flour 2 large eggs, lightly beaten
Vegetable oil, for frying Instructions: Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl. Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it\u2019s OK if the olives don\u2019t close completely). Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture. Working in batches, deep-fry the olives in 350? vegetable oil until golden, 4 minutes; drain on paper towels. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 20352,"Lime-Marinated Flank Steak with Herb Salad 1/4 cup fresh lime juice (about 3 limes) 1 orange, juiced 3 garlic cloves, smashed 3 tablespoons balsamic vinegar 1/2 cup olive oil Coarse salt and freshly ground black pepper 1 (2-pound) flank steak, fat removed 1 small bunch flat-leaf parsley, leaves removed from stems 1 small bunch basil 1 small bunch cilantro 1 small bunch tarragon 3 tablespoons extra-virgin olive oil 2 limes, juiced Coarse salt and freshly ground black pepper Instructions: Place the lime juice, orange juice, garlic, balsamic vinegar, olive oil and salt and pepper. In a large plastic bag over a shallow baking dish. Add the steak and turn to coat both sides. Cover and refrigerate for 30 minutes, then pull from fridge and allow the steak to come to room temperature, about 10 minutes. Heat the grill to medium-high heat. Remove the steak from the marinade and season both sides with salt and pepper. Grill for 5 to 7 minutes on each side for medium-rare. Let rest 10 minutes. Slice the steak against the grain, into thin slices. Wash the herbs bunches and gently dry them with a kitchen towel. Remove the leaves from the herb bundles and place in a medium bowl. Whisk together olive oil and lime juice, and season, to taste, with salt and pepper. Toss the leaves with enough of the dressing to coat them lightly (you may not need all of the dressing). Season the salad with salt and pepper, to taste. Top sliced steak with herb salad and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20353,"Mini Egg Rolls 1 tablespoon sesame oil Slice of ginger, minced 1 scallion, thinly sliced 1 tablespoon soy sauce 2 eggs, lightly beaten with a tablespoon of water 1/2 cup carrot, grated 1/4 pound Napa cabbage shredded - steamed, squeezed dry, and finely chopped Chinese chili paste, to taste 50 Square egg roll wrappers Egg yolk Oil for deep frying Instructions: Heat sesame oil and saute ginger 30 seconds. Add scallions and saute 30 seconds. Stir in soy sauce and evaporate a second. Stir in eggs and stir to softly scramble. Remove from heat and transfer to a bowl; stir in carrots, steamed napa cabbage and chili paste to taste.
Divide wrappers into half, so you can make mini egg rolls. Set each wrapper at such an angle that the points of the wrapper face north, south, east and west. Set a bit of filling in bottom third of wrapper. Bring bottom point over filling and tuck it underneath; roll the filling up a bit to secure tightly. Bring right point of wrapper over filling to form a neat right angle; bring left side of wrapper over right side to form a left right angle, and dab this top point with egg yolk. Roll the egg roll up to secure tightly. The egg yolk will seal the wrapper to itself.
Can be frozen for up to a week. Deep fry straight from freezer; otherwise partially thaw before frying.
To fry: Heat the oil and deep fry long enough for the rolls to float to surface; turning them, for 2 to 3 minutes. Drain immediately on double thickness of paper towels. Once drained, set on a rack so bottom does not get soggy. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 20354,"Peach Tart with Coconut Cream and Slightly Salted Caramel 4 peaches, pitted, peeled and chopped, plus sliced peaches for garnish 2 tablespoons brown sugar (27 1/2 grams) Juice of 1/2 lemon 10 ounces all-purpose flour, plus more for dusting (283 grams) 4 ounces confectioners' sugar (113 grams) 2 sticks (16 tablespoons) unsalted butter, cut into pats (227 grams) Nonstick cooking spray 12 large egg yolks 8.8 ounces granulated sugar (250 grams) 3.2 ounces cornstarch (90 grams) Ice 33.8 ounces coconut milk (1000 milliliters) Pinch kosher salt 2 vanilla beans, split and scraped 7 tablespoons unsalted butter, cut into pats (100 grams) 1 stick (8 tablespoons) unsalted butter (113 grams) 1 cup light brown sugar (200 grams) 1/4 cup milk 1 teaspoon vanilla extract 1/4 teaspoon sea salt Whipped cream, for garnish Instructions: For the peach tart: Preheat the oven to 350 degrees F. Toss the peaches with the brown sugar and lemon juice and set aside. Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes. Spray eight 4-inch tart pans with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes. Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling. For the pastry cream: Add the egg yolks, granulated sugar and cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated. Set up an ice bath in a large bowl and set aside. Add the coconut milk, kosher salt and vanilla beans with the pods to a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer turned down to low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the butter, one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes. Once the tart shells have cooled, place a tablespoon or so of pastry cream to cover the bottom. Then top with 1 1/2 tablespoons of macerated peach filling in each tart. Spoon some more pastry cream to cover the top of the tarts and spread with a spatula to flatten it down. For the caramel: Melt the butter in a small saucepan over medium heat. Once melted, add the brown sugar and milk. Bring to a boil, stirring for 2 to 3 minutes. Then remove from the heat and add the vanilla and sea salt (be careful it's hot!!). To finish the tarts, lay a peach slice on top of each tart. Garnish with a dollop of whipped cream and a drizzle of caramel sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20355,"Mashed Sweet Potatoes 3 large sweet potatoes, scrubbed 1/4 to 1/2 cup lowfat chicken broth Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Prick the potatoes with the tines of a fork and place in a baking dish. Roast until the potatoes are tender, about 45 minutes. Remove from the oven. When cool enough to handle, peel off the skin and place the flesh in a bowl. Mash with a hand masher. Add enough chicken broth to achieve desired consistency. Season with salt and pepper. Be careful adding salt as many chicken broths contain lots of salt already. ","[Chardonnay, Riesling, Gewrztraminer]" 20356,"Sauteed Green Beans with Shallots and Garlic Kosher salt and freshly ground black pepper 1 pound green beans, trimmed 2 tablespoons extra-virgin olive oil 1 large shallot, chopped 2 cloves garlic, thinly sliced Instructions: Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 20357,"Garlic and Herb Steak Marinade 1 cup fresh parsley leaves 1/2 cup fresh mint leaves
1 tablespoon fresh thyme leaves
2 large or 3 medium cloves garlic, coarsely chopped
2 scallions, sliced
Zest and juice of 1 lemon
Kosher salt and freshly cracked black pepper
1/4 cup extra-virgin olive oil
Instructions: Add the parsley, mint, thyme, garlic, scallions, lemon zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl of a food processor. Process until finely chopped. With the machine running, drizzle in enough olive oil to form a loose paste. Use as a marinade for flank or skirt steak, wiping off excess before grilling. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 20358,"Warm Shrimp and Orange Salad 4 tablespoons olive oil 1 small clove garlic, cut into thin slices 8 ounces calamari cut into rings 8 ounces (net) peeled and deveined shrimp, cut in half, along the vein line 1/2 cup cooked Great Northern beans (if canned, get from health food store) 2 to 3 tablespoons sherry wine vinegar Salt and freshly ground black pepper 2 (4-ounce) cans smoked mussels 2 navel oranges, cut into supremes 4 cups mixed greens such as frisee, bibb, red leaf lettuce washed, dried and torn into pieces lightly dressed with olive oil and sherry wine vinegar Instructions: Heat the olive oil in a skillet. Add the garlic, calamari and shrimp and saute for 1 minute. Add the beans and saute for a minute. Add the vinegar and immediately remove the skillet from the heat and season to taste with salt and pepper. Transfer the mixture to a bowl and add the smoked mussels and oranges and toss. Set on a bed of mixed greens and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 20359,"Tea Smoked Duck 1 whole cleaned duck (preferably Peking where the breasts are larger) 1 large piece ginger root, crushed 1 bunch spring onions 1 tablespoon ground cloves 1 (6-inch) piece cassia cinnamon, preferably Chinese 1 Sichuan red peppercorns 1/2 cup maltose sugar or honey 1/4 cup kosher salt 1 cup fine Chinese black tea (Darjeeling, Ceylon are fine substitutes) 1 tablespoon saltpeter (optional but in original recipes) Water, enough to just cover duck in bath Sesame /vegetable oil, for basting 1 pound of camphor wood (chips are fine) Other types of wood such almond can be used) 1 cup brown sugar 1 bag dried tea twigs, optional Instructions: Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight. Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck. Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks. Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc. For best results for a crispy skin, the last 5 to 10 minutes should be at 400 degrees F, with a final basting of sesame/vegetable oil on the skin of the duck. Duck can be flashed in hot oil to finish, if timing for service is critical. Cut and serve hot, with buns and sauce, optional. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 20360,"Tortilla de Yuca 2 pounds peeled, deveined and quartered yuca 1/2 cup (1 stick) unsalted butter
1/4 cup plus 3 tablespoons vegetable oil Salt 1 cup shredded mozzarella (or your choice of melting cheese)
Ensalada Criolla, recipe follows 2 tomatoes, sliced 1 large red onion, sliced 1 bell pepper, sliced
2 tablespoons chopped cilantro
Juice of 1 lime
Salt
Instructions: Place the peeled and quartered yuca in a pot and cover it with at least 2 quarts water. Cook over high heat until tender, about 30 minutes. Drain the yuca in a colander for 2 minutes. Transfer to the bowl of an electric mixer and add the butter, 1/4 cup of the oil and salt to taste. Mix on medium speed until well incorporated, about 3 minutes. Refrigerate until cool, 15 to 20 minutes. Shape the yuca dough into eight 4-ounce balls. Make a hole in one of the balls with your finger and stuff it with a tablespoon of the mozzarella. Flatten it into a thick patty (a tortilla). Repeat with the remaining balls. Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add 4 yuca patties and cook until light golden brown, 1 to 2 minutes per side. Repeat with the remaining patties, adding more oil as necessary. Top the tortillas with the Ensalada Criolla. Combine the tomatoes, onion and pepper in a large bowl. Add the cilantro, lime juice and salt to taste and toss. Yield: 8 servings ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 20361,"Simple Ceviche 1 pound yellowtail snapper or sea bass fillets, cut into 1/2-inch pieces 1/2 medium red onion, very thinly sliced 3 limes, juiced 1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero Kosher salt and freshly ground black pepper 1/2 cup fresh cilantro leaves, coarsely chopped, for garnish Canchita, recipe follows Vegetable oil, for frying (about 2 cups) 1 to 2 cups canchita corn (also known as chulpe) Salt Instructions: In a large mixing bowl, combine the fish with the onion, lime juice, and cl; season with salt and pepper. Toss gently to combine, being sure to coat the fish with the lime juice. Cover and refrigerate for 30 to 45 minutes, do not marinate longer or the acids from the lime will make the fish mushy. Serve cold with cilantro and canchita on top. . Heat the oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 6 to 8 minutes, drain the canchita on a platter lined with paper towels to remove excess oil. Season with salt while the corn is still warm and serve with ceviche. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 20362,"BBQ Rib Eye Steak 1 teaspoon minced garlic 2 sprigs rosemary 1 cup olive oil Two 12- ounce rib eye steaks 2 ounces sweet butter 1 tablespoon grated Spanish onion 1 teaspoon minced fresh garlic 3/4 cup sugar 8 ounces Worcestershire sauce 1 teaspoon Dijon mustard 1/2 teaspoon jerk seasoning Salt and pepper to taste 1 1/4 cups catsup 1 teaspoon yellow mustard 1 tablespoon white vinegar Instructions: For the marinade: Combine garlic, rosemary, and olive oil in glass dish or stainless-steel bowl. Place steaks in olive oil mixture. Marinate steak for 1 hour before cooking. For the sauce: On a low heat, melt butter in a small saucepan. Add grated onions, minced garlic, and sugar. Using a wooden spoon, stir mixture well for approximately 3 minutes. Add remaining ingredients. Allow sauce to simmer 8 minutes stirring occasionally. To prepare the steak: Heat cast iron skillet (with grill marks) until skillet is very hot. Remove steaks from marinade and pat semi-dry. Place steaks in hot skillet and cook to desired temperature. Baste steak with BBQ sauce to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 20363,"Really Onion Dip 3 medium onions, 2 unpeeled, 1 peeled 1 cup extra-virgin olive oil 2 cups mayonnaise 1/2 cup sour cream 1 tablespoon white wine vinegar 2 teaspoons kosher salt 2 scallions (white and green parts), minced Freshly ground black pepper Hot pepper sauce Potato chips, for serving Instructions: Preheat oven to 425 degrees F. Rub unpeeled onions with a bit of the olive oil; roast until soft, about 45 minutes. Cool and peel. Finely dice the peeled raw onion. Heat a large skillet over medium-high heat; add remaining oil and heat until quite hot. Add diced onion and cook, stirring occasionally, until edges begin to brown, about 5 minutes. Turn to medium-low and cook until onion is golden brown, about 18 minutes. Scrape onion, oil, and juices into a sieve over a bowl. Drain onions and spread on a paper towel-lined plate. Cool the strained oil. Puree roasted onions in a food processor. Add mayonnaise, sour cream, vinegar, and salt; pulse until smooth. With the motor running, drizzle in 1/4 cup of the flavored reserved oil. Transfer to a serving bowl. Stir in scallions, pepper, and hot sauce to taste. Refrigerate at least 3 hours. Scatter the fried onions over the top just before serving with potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 20364,"Grande \Appassionato Mocha
2 (1 1/4-ounce) shots espresso 1 1/2 ounces chocolate sauce 12 ounces milk, steamed to 150 degrees F Fresh whipped cream Chocolate shavings Instructions: First, pour both espresso shots into the bottom of a cup. Add chocolate sauce and mix well. Add steamed milk until cup is 3/4 full, holding back foam. Top off with whipped cream and garnish with chocolate shavings. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 20365,"Creamy Salsa Dip and Veggies 1 cup mild salsa, any brand 1/2 cup sour cream 12 carrot sticks, store bought or cut by your GH (Grown-up Helper) 12 celery sticks, store bought or cut by your GH 12 cherry or grape tomatoes, rinsed 12 sugar snap peas, washed and dried Instructions: Stir together salsa and sour cream. Scrape the dip you made into a small bowl. Put the small bowl in the middle of a big plate. Arrange the veggies all around the dip and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20366,"Bloomin' Onion Oil, for deep frying 1 large sweet onion 1 1/4 cups all-purpose flour 1 tablespoon paprika 1 tablespoon seafood and meat seasoning (recommended: Old Bay seasoning) 1 tablespoon kosher salt 1 tablespoon white pepper 1/2 cup milk 1 egg, slightly beaten Mild ranch dressing or spicy barbecue dressing, for serving Instructions: Heat oil in a heavy saucepan or Dutch oven with tall sides to 350 degrees F. The oil should only come halfway up the sides of the pan, but should completely immerse the whole onion. Peel the skin off the onion, leaving the root end intact. Cut a small slice off the top. Starting at the top of the onion make a cut down 1 side toward the root, stopping 1/2-inch from the bottom. Make additional cuts at 1/8-inch intervals until there are cuts across the entire top of the onion. Rotate the onion so the cuts are horizontal to you. Continue to cut at 1/8-inch intervals, forming a checkerboard pattern across the entire top of the onion. To help the onion \bloom,\ gently spread the \petals.
Combine the dry ingredients in a shallow bowl or pan. Dust the onion with the flour mixture. Combine milk and beaten egg in a small, deep bowl. Dip the dusted onion into the egg mixture and then back into the flour mixture. When the oil has reached 350 degrees F, carefully submerge the onion in the oil and fry for 10 minutes, turning as needed, until a golden color. Remove and drain the excess oil. Serve with a variety of sauces, such as a mild ranch dressing or a spicy barbecue sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20367,"Breakfast Nachos One 22-ounce bag waffle fries 1 cup black beans, rinsed and drained
4 slices cooked bacon, cut into 2-inch pieces
8 ounces Monterey Jack cheese, grated (2 cups)
Nonstick cooking spray, for the skillet
4 large eggs, lightly whisked
Kosher salt and freshly ground black pepper
2 ripe avocados, halved, pitted and peeled
2 cloves garlic, minced
1 tablespoon fresh lime juice (from about 1/2 lime)
1 plum tomato, diced
1/2 serrano cl, seeded, deveined and minced
2 tablespoons chopped fresh cilantro 1/2 red onion, thinly sliced
2 scallions, thinly sliced
Instructions: Preheat the oven to 425 degrees F. Cook the waffle fries according to the package instructions on a parchment-lined baking sheet. Remove the fries from the oven and top with the black beans, bacon and cheese. Return to the oven until the cheese melts and is bubbling, about 5 minutes. Meanwhile, heat a medium nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray. Pour the eggs into the hot skillet. Cook, stirring occasionally, until the eggs are just cooked and opaque yellow, 2 to 3 minutes. Season with salt and pepper. While the eggs are cooking, make the guacamole. Combine the avocados, garlic, lime juice and salt and pepper to taste in a mixing bowl and mash with a fork until chunky. Add the tomato, serrano and cilantro and mix well. Remove the fries from the oven and top with the red onion, scallions and cooked eggs. Dollop dabs of guacamole evenly around the nachos. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 20368,"Honey Mustard Buns 3 tablespoons honey 2 tablespoons Dijon mustard
4 hamburger buns 1/4 cup crushed pretzels Instructions: Preheat the oven to 350 degrees F. In a small bowl, whisk together the honey and mustard until combined. Brush the mixture on the outside of each bun and sprinkle the crushed pretzels on top. Place the buns on a baking sheet and bake until slightly golden brown, 5 to 8 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 20369,"Portobello Mushroom and Onion Burger Topping 4 ounces portobello mushroom 1/2 cup chopped onion 1 teaspoon olive oil 1/4 cup water 1/4 cup steak sauce or vegan steak sauce 1 package Grillers Prime? Veggie Burgers, Grillers? Vegan Veggie Burgers, or Grillers? Original 4 hamburger buns Instructions:

1. Saute mushrooms and onion in olive oil in large saucepan for 3 to 4 minutes. Add water and cover with lid. Simmer another 3 to 4 minutes. Remove lid and add steak sauce.
2. Prepare veggie burgers according to package directions. Serve burger on bun with warm topping. ON THE GRILL: Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F. Note: Recipe is vegan only if vegan steak sauce and Morningstar Farms® Grillers® Vegan Veggie Burgers are used. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 20370,"Chicken and Andouille Gumbo 2 to 3 tablespoons vegetable oil 12 ounces andouille sausage, cut into 1-inch pieces 1/2 cup all-purpose flour, plus more for dredging Salt and freshly ground black pepper 12 chicken thighs 2 medium onions, sliced 2 red or green bell peppers, stemmed, seeded and cut into strips 2 ribs celery, chopped 10 ounces fresh or frozen okra, cut into 1/2 inch pieces 10 cloves garlic, roughly chopped 3 sprigs fresh thyme or 1 teaspoon dried 2 bay leaves 1 teaspoon crushed red pepper flakes 6 to 8 cups low-sodium chicken broth 1 (15-ounce) can whole peeled tomatoes, with their juice 2 tablespoons cider vinegar 3 scallions (whit and green parts), thinly sliced Chopped parsley leaves, for garnish Instructions: Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon. While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage. Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir in the okra and the garlic and cook, stirring, about 2 minutes. Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth. Crush the tomatoes through your hands into the pot. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired. Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning. Rice: 2 cups long-grain rice 3 cups water or chicken broth 1 teaspoon kosher salt Freshly ground black pepper Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes. Yield: 4 servings ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 20371,"Crispy Glazed Pork Belly with Aromatic Lentils 1 cup brown sugar 3 bay leaves 1 tablespoon salt 1 teaspoon black peppercorns, whole 5 cloves 4 cups water 1 1/2 cups cider vinegar 1 1/2 pounds pork belly, cut into 1-inch cubes Aromatic Lentils and Sauteed Mushrooms, recipe follows Baked Eggs, recipe follows 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons butter 1 pound crimini mushrooms, quartered 1 clove garlic, smashed 3 tablespoons coarsely chopped fresh thyme 1/3 cup balsamic vinegar Salt and freshly ground black pepper 1 1/2 cups dried green lentils, rinsed and drained 2 shallots, smashed 3 cloves garlic, smashed 5 sprigs fresh thyme 3 bay leaves 3 cups water Sauteed Mushrooms 2 ripe tomatoes, diced 1/4 bunch fresh chives, thinly sliced Crispy Glazed Pork Belly Salt and freshly ground black pepper 1 teaspoon vegetable oil 1 small shallot, thinly sliced 8 fresh eggs, at room temperature 1 plum tomato, seeded and finely diced 1 tablespoon butter 1/3 cup 35-percent whipping cream Salt and freshly ground black pepper 1/2 bunch fresh chives, finely sliced 4 slices toast Instructions: To make pickling liquid: Put the brown sugar, bay leaves, salt, peppercorns, cloves, water and cider vinegar in a pot and bring to a boil, then reduce to a simmer. Put the pork belly into a pot of cold salted water and bring to a boil, skim the top of the water to remove the impurities, then reduce to a simmer for approximately 10 minutes. Strain the pork from the water and rinse. Put the pork belly pieces into the pickling liquid and simmer for approximately 30 to 45 minutes, until tender. Preheat the oven to 400 degrees F. Remove the pork belly from the pickling liquid and pat dry. In a large cast iron pan over medium heat, sear the pork belly, season with salt, and pepper, then put in oven. Continue to check on the pork belly constantly turning the pieces over to ensure all sides are crispy, remove from the oven. Strain 2 cups of pickling liquid in a small pan and reduce by 2/3, until the liquid achieves a thick syrup consistency. Put the reduced pickling liquid, now a glaze, in a bowl and coat the crispy pork belly. Spoon the Aromatic Lentils and Sauteed Mushrooms, recipe follows in the center of the serving plate, then scatter the crispy glazed pork belly around the aromatic lentils and serve immediately. Serve with Baked Eggs, if desired, recipe follows. Mushrooms:
   Put the oil and butter in a saute pan over medium-high heat. Once the butter has melted, add the crimini mushrooms, garlic, and thyme, saute until golden brown, approximately 5 minutes. Add the balsamic vinegar, season with salt and pepper, toss and remove from heat. Reserve the mushrooms to add to the cooked lentils. Put the lentils, shallots, garlic, thyme, bay leaves, and water in a pot, bring to a boil, cover and reduce to a simmer, cook until lentils are tender. Remove the bay leaves, garlic, and shallots, and set aside. Strain the lentils and put in a large bowl. Puree the garlic and shallots, and add back to the lentils and season with salt, and pepper. Add the sauteed mushrooms and diced tomatoes to the lentils. Toss and garnish with chives. Preheat the oven to 350 degrees F. Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set. Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20372,"Sweet and Tangy Cabbage Salad with Candied Walnuts 2 cups water 2 cups sugar 1 1/2 cups walnut halves 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon smoked paprika 1 head napa cabbage, chopped 1 head romaine, chopped 1 1/2 cups bean sprouts 2 oranges, cut into supremes 1/2 cup dried cherries 1/2 cup Gorgonzola cheese, crumbled Lemon-Thyme Vinaigrette, recipe follows 1 lemon, juiced 2 tablespoons reserved walnut simple syrup 1/4 teaspoon dry mustard 2 tablespoons freshly chopped thyme leaves 1/4 cup olive oil Pinch salt Pinch cracked black pepper Instructions: Preheat the oven to 250 degrees F. In a medium-sized saucepan, bring the water, sugar and walnuts to a boil. Boil for 1 minute, then drain the liquid from the walnuts. Reserve 2 tablespoons of the walnut syrup. Transfer the walnuts to a sheet pan lined with parchment paper and sprayed with cooking spray. Season the walnuts with salt, cayenne and smoked paprika. Bake for 15 minutes until toasted and dry. Remove from the oven and set aside to cool. In a large serving bowl, add the cabbage, romaine, bean sprouts, oranges, cherries and cheese. Top with the walnuts and toss with the desired amount of Lemon-Thyme Vinaigrette. In a medium bowl add the lemon juice, simple syrup, mustard and thyme. Whisk in the olive oil and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 20373,"Baked Figs with Gorgonzola and Aged Balsamic Vinegar 4 large figs cut half 8 teaspoon gorgonzola 2 tablespoons balsamic plus 1 tablespoon balsamic for dressing 1-ounce olive oil 2 ounces mesclun salad Salt and pepper to taste Instructions: Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 20374,"Slow-Cooker Brothy Beans 8 ounces dried cannellini beans, rinsed 1 bulb fennel, halved lengthwise, cored and sliced root to tip 1 plum tomato, cored and halved 7 cloves garlic, peeled 6 wide strips lemon zest, plus 1 tablespoon lemon juice (from 1 lemon) 1 small bunch thyme 1/4 bunch parsley stems, plus 1/4 cup chopped leaves 1 large leek, white and light green part only, halved lengthwise Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 4 slices white or sourdough bread (1/2 to 3/4 inch thick) 1/4 cup chopped fresh chives Instructions: Combine the beans, fennel, tomato, 6 cloves garlic and the lemon zest in a 6- to 8-quart slow cooker. Tie the thyme, parsley stems and 1/2 leek together with kitchen twine; add to the pot. Add 4 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Cover and cook on low until the beans are tender, 7 to 9 hours. Preheat the broiler. Discard the leek bundle from the beans and stir well. Gently smash the garlic against the side of the slow cooker; season with salt and pepper. Let stand uncovered. Thinly slice the remaining 1/2 leek into matchsticks. Heat 1/4 cup olive oil in a medium nonstick skillet over medium heat. Add the leek and cook, stirring frequently, until lightly browned and crisp, 6 to 9 minutes. Transfer the crispy leek to paper towels with a slotted spoon; season with salt. Reserve the leek oil. Arrange the bread on a baking sheet and brush both sides with the leek oil. Pour any excess leek oil into the beans. Broil the bread, turning once, until golden, 3 to 5 minutes. Rub with the remaining garlic clove and season with salt. Stir the lemon juice into the beans. Divide among bowls with a slotted spoon; pour some bean broth into each bowl. Drizzle evenly with the remaining 2 tablespoons olive oil. Top with the crispy leek, chives and chopped parsley. Serve with the bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 20375,"Basic Wine Gelato 5 ounces milk 3 ounces heavy cream 2 1/2 ounces sugar 6 to 10 ounces wine Instructions: Heat and mix milk, cream, and sugar in a saucepan to 180 degrees F. Cool in the refrigerator overnight. Add wine and freeze in an ice cream machine according to manufacturer's instructions. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 20376,"Nachos Bell Rarebit 1 to 2 tablespoons vegetable oil 1 teaspoon chili powder blend 1/2 teaspoon ground cumin One 12-ounce can black beans, drained and rinsed 9 ounces good-quality tortilla chips, such as Donkey Chips 1 cup shredded Mexican cheese blend Beerbit Sauce, recipe follows 2 green onions, thinly sliced 1 tomato, seeded and diced (about 1/2 cup) 2 tablespoons chopped fresh cilantro 1 cup sliced pickled jalapenos 1/2 cup sour cream 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 cup whole milk 1/2 bottle lager (about 3/4 cup) 1 teaspoon Sriracha 1 cup shredded Monterey jack Kosher salt and freshly ground black pepper Instructions: Heat up a large skillet over medium heat. Add the oil, and then the chili powder and cumin. Stir a few seconds, and then add the black beans. Saute until heated through, 3 to 4 minutes. Pile the chips high on 2 microwave-safe plates. Add the Mexican cheese and place in the microwave for 15 seconds to melt the cheese. Sprinkle the warm beans over the chips and cheese. Then ladle warm Beerbit Sauce over the top. Sprinkle some green onions, tomatoes, cilantro, jalapenos and some dollops of sour cream. Serve to your guests while making an \oink\ sound. Melt the butter in a medium saucepot over medium heat. Add the flour and whisk until blond, about 5 minutes. Add in the milk and beer and whisk. Simmer until thick, about 10 minutes. Then add the Sriracha and jack cheese. Remove from the heat and stir until the cheese has melted. Adjust seasoning with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]

" 20377,"Vegetable and Bean Soup with Pesto: Minestrone alla Genovese Sandwiches with Arugula and Ham: Panini con Rucola e Prosciutto 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 medium onion, chopped 1 medium potato, peeled and chopped 1 medium zucchini, chopped Salt and pepper 1 (15-ounce) can garbanzo beans (ceci or chick peas) 1 (15-ounce) can white beans, cannellini, drained 6 cups chicken stock, available in paper containers on soup aisle 1 cup small, thin egg noodles for soup, any brand 1 box frozen chopped green beans 4 crusty rolls or 8 slices crusty bread 8 ounces, 1/2 pound, robiola or ricotta cheese 1 cup arugula leaves, loosely packed 8 slices prosciutto di Parma 1 cup basil leaves, packed 1 large clove garlic 2 to 3 tablespoons pine nuts (pignoli) 3 tablespoons grated Parmigiano-Reggiano 3 tablespoons extra-virgin olive oil Instructions: Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 20378,"Sweet and Smoky Popcorn 1 (3-ounce) bag reduced fat kettle corn 3 tablespoons butter, melted 1/4 cup finely grated Parmesan 1 teaspoon chili powder Salt Instructions: Pop the popcorn according to the package directions, and pour it onto a sheet pan. Drizzle with melted butter and sprinkle with Parmesan and chili powder. Add salt, to taste. Toss to combine. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer]" 20379,"Gina's Beet and Goat Cheese Salad 4 medium candy striped beets 1/4 cup olive oil 2 ounces balsamic vinegar Salt and freshly ground black pepper 4 cups arugula 1/4 cup chopped pecans 1/2 cup goat cheese, crumbled Instructions: In a pot of cold water, place beets and then bring to a boil. Allow pot to simmer until the beets are tender but still have slight resistance in the centers. This will take 8 minutes. Peel the beets and slice. In a small bowl whisk together olive oil and balsamic. Season with salt and pepper. In a separate larger bowl, toss arugula, beets, pecans and goat cheese. Drizzle them with dressing and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 20380,"Stuffed Veal Loin Served with Fresh Spinach 1/2 cup dried porcini mushrooms, coarsely chopped 2 stalks celery, 1/4-inch dice 1 carrot, 1/4-inch dice 1/2 onion, 1/4-inch dice 1 cup prosciutto, 1/4-inch dice 2 tablespoons sage, coarsely chopped 1/4 head cabbage, julienned 1/4 cup white wine 1/4 cup raisins Pinch cinnamon 1 veal loin Caul fat Instructions: Soak the mushroom in warm water for about 1 hour. Saute celery, carrot, onions, prosciutto and sage in butter over medium heat for about 4 minutes. Add cabbage and mushrooms and cook for 5 more minutes or until all the vegetables are tender. Add wine and let evaporate. Add raisins and a pinch of cinnamon. The stuffing should well cooked and with no liquid left. Clean the loin from the fat. Cut the loin in a half. With a butcher's knife make an incision lengthwise in the loin, that goes from one side to the other. Do the same with the other half. Stuff the loin with the cold stuffing, making sure to fill the loin evenly from one end to the other. Season the two pieces of loin with salt and pepper if you like. Wrap them in caul fat and butcher's twine. Saute the loin in butter or oil until golden brown and finish in a preheated 375 degree oven for about 20 minutes. The temperature of the meat should be 120 degrees. The stuffing should be slightly warm. Let the veal rest for 10 minutes in a warm place before serving. We serve the loin sliced with spinach, simply sauteed in butter and pine nuts. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 20381,"Creamy Gazpacho 2 cups white bread, preferably day-old (or toasted), crusts removed and torn 2 pounds ripe tomatoes, cored, seeded (reserve the seeds and tomato juice) and flesh roughly chopped 2 cloves garlic, grated 1 English cucumber, roughly chopped 1 small jalapeno, seeded and minced 1 red bell pepper, seeded and roughly chopped 1 yellow bell pepper, seeded and roughly chopped 1 large shallot, roughly chopped 1/4 cup sherry vinegar 2/3 cup extra-virgin olive oil, plus additional for serving Kosher salt and freshly cracked black pepper Instructions: Place the bread in a large bowl. Pour the reserved tomato juice over the stale bread and set it aside for at least 10 minutes. Not only will this soften the bread, but also infuse it with the tomato flavor. In a food processor or a powerful blender, add all of the chopped vegetables. Puree the vegetables until they start to breakdown. Add the bread and the sherry vinegar to the blender. Turn the blender on and stream in the olive oil. Puree the mixture until smooth. Taste and adjust the seasoning. If the consistency is too thick, add water or more vinegar if you like, to adjust the thickness. Place the gazpacho into the refrigerator to chill for at least 2 hours to allow flavors to marry with one another. Serve the gazpacho in glasses, like they do in Spain, or you can serve it in bowls if you prefer. Cook's Notes: To make your gazpacho spicier, add some of the ribs and seeds from the jalapeno. You can adjust the oil and vinegar in this recipe to make it tangier if you like! Gazpacho gets better the longer that it sits. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 20382,"Triple-Berry Cereal Bars 1/2 cup (142 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour 1/2 cup (45 grams) gluten-free oat flour 2 1/2 tablespoons maple sugar 2 tablespoons flaxseed meal, plus more for sprinkling 2 tablespoons gluten-free old-fashioned rolled oats 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 2 tablespoons cold unsalted butter, cut into pieces 1 teaspoon pure vanilla extract 1 large egg white 1/2 cup assorted dried berries, such as cherries, strawberries and blueberries 1/4 cup boiling water 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons salt Instructions: For the bars: Combine the Gluten-Free Flour Blend, oat flour, maple sugar, flaxseed meal, oats, salt and cinnamon in a food processor and pulse until mixed. Add the butter and vanilla and pulse into coarse crumbs. Pulsing, add 5 tablespoons water until the dough comes together. Divide the dough in half and wrap each piece in plastic wrap, pressing down gently to flatten. Refrigerate until firm, about 30 minutes.
For the filling: Meanwhile, combine the dried berries and boiling water in a small bowl. Let stand until softened, about 15 minutes. Drain the berries, reserving the liquid. Place the berries in a blender or food processor. With the machine running, add the liquid, a little at a time, until a thick mixture forms.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Lightly beat the egg white with 1 teaspoon water in a small bowl. Lightly sprinkle a piece of parchment paper with the Gluten-Free Flour Blend. Working with one piece of dough at a time, roll the dough on the floured parchment into a 4-by-12-inch rectangle, about 1/4 inch thick. Trim the edges. Leaving a 1/2-inch border and working lengthwise, top the center of the dough with half the filling. Fold the top half of dough over to cover most of the filling; brush the edge of the dough with the egg wash. Fold the remaining dough over to form a log, pressing down gently to seal. Gently flip the log so it's seam-side down; brush with the egg wash and sprinkle with flaxseed meal. Cut the log evenly into 3 bars and refrigerate. Repeat with the remaining dough, filling, and flaxseed meal.
Place the bars on the prepared baking sheet. Bake until lightly browned, 12 to 15 minutes. Slide the bars on the paper onto a rack and let cool completely. In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20383,"Pan-Roasted Prawns 2 pounds giant prawns, with heads and shells on 1/2 cup extra-virgin olive oil 2 teaspoons Spanish paprika 2 garlic cloves, crushed 1/2 lemon, sliced thinly Sea salt and freshly ground black pepper Instructions: Make a quick marinade for the prawns by combining them in a bowl with a healthy drizzle of olive oil, the paprika, crushed garlic, lemon slices, salt, and pepper. Toss the prawns so they are coated with all the good stuff and marinate for 5 minutes to 2 hours in the refrigerator. Place a large skillet over medium-high heat and coat with a couple of tablespoons of olive oil. When the oil is hot, pull the prawns out of the marinade and toss them into the pan. Saute for 3 minutes on each side until the shells are red and charred. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20384,"Pork Chops with Sweet and Hot Peppers 4 center cut loin chops, 1-inch thick Salt and pepper 2 tablespoons extra-virgin olive oil 1 yellow bell pepper, seeded and sliced 1 orange bell pepper, seeded and sliced 4 red hot Italian cherry peppers, sliced 1/2 cup white wine or chicken stock 2 tablespoons chopped flat-leaf parsley, a handful Instructions: Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]" 20385,"Lamb Curry 1 tablespoon coriander seeds 1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon fenugreek
One 8-ounce piece boneless lamb leg, cut into 1-inch chunks
Kosher salt
2 tablespoons all-purpose flour
Olive oil
2 teaspoons ground turmeric
1 1/2 teaspoons asafoetida
1 onion, thinly sliced
5 cloves garlic, minced
2 stalks celery, cut into a medium dice
1 bulb fennel, thinly sliced plus fennel fronds picked from 1 stem
One 14.5-ounce can chickpeas
3 tablespoons tomato paste
2 bay leaves
1 bunch fresh thyme, tied together with butcher's twine A pinch crushed red pepper flakes
2 cups chicken stock
1/2 bunch fresh cilantro, roughly chopped
Olive oil 1/2 onion
Kosher salt
2 cups chicken stock
1 cup basmati rice
2 bay leaves
Olive oil 1 bulb fennel, cut into a medium dice
1 small onion, cut into a small dice
1 cup chicken stock
A pinch crushed red pepper flakes
Kosher salt
Instructions: For the lamb curry: Heat a medium skillet over medium-high heat. Add the coriander seeds, cumin seeds, fennel seeds and fenugreek. Moving the skillet constantly, toast the spices until warm and fragrant, about 2 minutes. Remove from heat and transfer to a spice grinder. Grind into a powder and transfer to a small bowl and set aside. Toss the lamb, 2 tablespoons of flour, the toasted and ground spice blend and some salt together in a large bowl. Lightly coat a large Dutch oven with olive oil and heat over medium-high. When the oil is shimmering, add the lamb (work in batches if necessary to not over crowd the pot) and sear, turning as needed, until crispy and golden brown on all sides. Transfer the lamb to a bowl and set aside. Add the turmeric, asafetida and onion to the pot. Saute the onion, scraping up the brown bits from the bottom of the pot, until they are translucent, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the celery and fennel and saute until just tender, about 3 minutes. Add the chickpeas, tomato paste, bay leaves, thyme, crushed red pepper and stir to combine. Add the chicken stock and the seared lamb with any collected juices and bring to a boil. Turn heat to medium-low and allow to simmer until meat is tender and almost shreddable but holds its shape, about 1 hour. Remove from heat and plate with rice on the side. Garnish with cilantro and fennel fronds. Meanwhile, for the rice: Coat a medium saucepan with olive oil and heat over medium. Add the onion and a sprinkle of salt and cook, stirring, until the onions are translucent, about 3 minutes. Add the chicken stock, rice and bay leaves and some salt. Bring to a boil. Reduce the heat to medium-low and cover with a lid. Cook until the rice is tender, and the liquid has been absorbed, about 15 minutes. Uncover and fluff the rice with a fork. For the chutney: Coat a medium skillet with olive oil and heat over medium. Add the fennel and onion and cook, stirring, until tender and translucent, about 5 minutes. Add the chicken stock, crushed red pepper and a sprinkle of salt. Bring to a boil, then reduce to a simmer and cook until the mixture has reduced by half. Remove from the heat. Serve curry with rice and chutney. ","[Syrah, Grenache, Tempranillo, Barbera]" 20386,"Jamaica Flower Water 2 quarts water 3/4 cup dried Jamiaca or hibiscus flowers 1/2 cup sugar or honey Orange slices for garnish Instructions: Bring the water to a boil. Add the flowers and return to a boil. Reduce to a simmer and cook 10 minutes. Stir in the sugar or honey, strain into a pitcher and refrigerate. Serve cold over ice with slices of orange as garnish. ","[Riesling, Moscato, Vinho Verde]" 20387,"Shrimp and Pork Balls with Spicy Lime Dipping Sauce 4 scallions, green and white parts, coarsely chopped 2-inch piece fresh ginger, peeled 1 serrano or jalapeno chili pepper, seeded and finely chopped, divided 2 cloves garlic, crushed 1/2 cup tamari, plus 3 tablespoons, dark soy, found on the international aisle 1/4 cup fresh cilantro leaves, a big handful 2 limes, zest and juice 1/2 pound medium shrimp, shelled and deveined, tails removed 1 pound ground pork 4 tablespoons vegetable oil 1 teaspoon dark sesame oil 1 tablespoon honey 3 tablespoons water Toothpicks Instructions: In the bowl of a food processor combine the scallions, half of the ginger \u2013 grated or minced, half of the chopped cl pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier. Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes. While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey. Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 20388,"Crostini of Figs, Crescenza and Prosciutto 4 ripe figs, cut in half 4 slices country bread 1/4 pound crescenza cheese 4 thin slices prosciutto Handful arugula leaves Instructions: Prepare a medium-hot fire in a grill or preheat a skillet over medium-high heat. Place the fig halves cut side down on the grill or in the skillet and grill for a few minutes, until the cut sides start to carmelize. Meanwhile, grill or toast the bread. Spread each slice of bread with the crescenza. Place 2 fig halves on each slice of bread, lay a slice of proscuitto over the figs, scatter a few arugula leaves on top and serve. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 20389,"Grilled Antipasto Platter 1 cup extra-virgin olive oil 6 cloves garlic, chopped 4 sprigs fresh rosemary, leaves chopped 4 sprigs fresh thyme, leaves chopped Kosher salt and freshly ground black pepper 10 baby artichokes 2 lemons, halved 1 cup extra-virgin olive oil, plus more as needed and for garnish 2 medium eggplant, sliced thick 4 medium zucchini, sliced 4 red bell peppers, halved and cored 1 bunch scallions 5 tomatoes, halved 1/2 pound alfonso olives, for garnish 1/2 pound ricotta salata, crumbled for garnish Fresh basil leaves, for garnish Fresh chervil leaves, for garnish Instructions: To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool. Bring a large pot of water to a simmer. Squeeze in the juice from 1 lemon and throw the lemon halves in as well. Trim and halve the artichokes and remove the chokes. Put them into the pot and cook them until they are tender, about 10 minutes. Drain and set aside. Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a large platter and garnish with the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 20390,"Roasted Rainbow Trout with Rock Shrimp and Sage Butter Stuffing 3 tablespoons chopped fresh sage 1/4 cup unsalted butter, softened to room temperature Juice of 1 lemon 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon paprika 3 scallions, finely chopped 1/2 cup dry bread crumbs 1/4 cup pine nuts 2 fresh jalapeno peppers, seeded and diced 1 clove garlic, finely chopped 1 tablespoon toasted, ground coriander seed Salt and freshly ground black pepper to taste 4 butterflied rainbow trout, whole, skin on, bones removed (ask your fish dealer to do this for you) Olive oil 1/2 pound cleaned and shelled rock shrimp Instructions: Preheat the oven to 425 degrees.
Well in advance of cooking the fish, prepare the stuffing. Combine the sage, softened butter, lemon juice, spice and seasonings, bread crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food processor, pulsing to combine well. Remove and place in a bowl. Keep refrigerated until ready to use.
Season the trout with salt and pepper and rub the trout with olive oil.
Divide the stuffing between the 4 fish evenly and spread an even layer inside the cavity of the fish. Divide the shrimp in the same way and add the shrimp in a layer in top of the herb butter. Close the fish to seal in the stuffing.
Lay the fish on an oiled rack and set in a roasting pan.
Place the fish in the oven and roast for 12 minutes on each side. Remove and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20391,"Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing 1 1/2 pounds chicken breast cutlets (sometimes marked \thin cut) 2 tablespoons balsamic vinegar, enough to just coat the breast slices 3 tablespoons extra-virgin olive oil, just eyeball it Grill seasoning blend, or coarse salt and pepper 4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons 1 pound center cut bacon, chopped into 1-inch pieces 1 pound fresh spinach leaves, trimmed and cleaned 8 gourmet white stuffing mushrooms, thinly sliced 8 radishes, thinly sliced 4 scallions, thinly sliced on an angle 2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons 1 large shallot, minced 3 rounded spoonfuls Dijon mustard 3 tablespoons balsamic vinegar 1/2 pound boneless chicken breast cutlets 2 teaspoons balsamic vinegar, 2 splashes 1 tablespoon extra virgin olive oil, eyeball the amount Grill seasoning, such as Montreal Seasoning by McCormick, or, coarse salt and black pepper 1 sprig fresh rosemary, leaves stripped from stem and finely chopped 4 slices center cut bacon 1/4 pound fresh spinach, trimmed and cleaned 2 gourmet white stuffing mushrooms, thinly sliced 2 red radishes, thinly sliced 1 scallion, thinly sliced on an angle 1/2 shallot, chopped 1 /4 cup extra-virgin olive oil, just eyeball it 1 rounded spoonful Dijon mustard 1 tablespoon balsamic vinegar Instructions: Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter. Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper. Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat. In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again. Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20392,"Smokey Cheddar Cheese Crackers 1 1/4 cups all-purpose flour, plus more for dusting 1 cup grated extra-sharp yellow Cheddar
3/4 teaspoon smoked paprika, plus more for dusting
1 pinch cayenne
Kosher salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup heavy cream
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the flour, Cheddar, smoked paprika, cayenne and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and pulse until incorporated. Add the heavy cream and process until the dough forms a ball. Lightly flour a sheet of parchment paper and place the dough on top. Shape the dough with your hands into a flat rectangle, then lightly flour the dough. Roll it out with a rolling pin until it is a little less than 1/4 inch thick (about a 12-by-9-inch rectangle). Cut the dough into squares or rectangles and carefully transfer to the prepared baking sheet. Sprinkle the dough pieces with about 1/4 teaspoon more salt, gently pressing it into the surface, then dust very lightly with more smoked paprika. Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20393,"Hasselback Potatoes with Fromage Fort 8 tablespoons (1 stick) butter, softened 1/2 cup extra-virgin olive oil
1/3 cup finely chopped fresh chives
Kosher salt and freshly ground black pepper
6 medium russet potatoes, scrubbed
3/4 cup Fromage Fort, recipe follows 1/2 pound leftover cheese pieces 1 clove garlic
1/4 cup white wine
Salt and pepper to taste
Instructions: Preheat the oven to 450 degrees F. Stir together the butter, olive oil, chives and some salt and pepper in a small bowl. Lay a potato lengthwise between the handles of 2 chopsticks. Slice the potato thinly, using the chopsticks to stop you from slicing all the way through. Repeat with the remaining potatoes. Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 45 to 50 minutes. Spread 1 1/2 tablespoons Fromage Fort over top of each and bake until cheese is golden brown and bubbly, an additional 8 to 10 minutes. Add cheese, garlic, wine and some salt and pepper to a food processor and blend until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20394,"cl de Arbol Salsa (Red Salsa) 1/2 pound Italian Roma tomatoes 3/4 pound tomatillos, husked and washed 1 cup (30 - 40) Arbol chiles 1/2 bunch cilantro, leaves only, roughly chopped 1 medium white onion, chopped 4 garlic cloves, crushed 2 cups water 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients. Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 20395,"Roasted Garlic-Thyme Soup 2 tablespoons olive oil 1 large onion, chopped 1 rib celery, chopped 2 large carrots, chopped 1 large leek, well washed and chopped (including 2/3 of green part) 1 small bunch thyme 2 bay leaves 12 black peppercorns 2 quarts chicken stock, preferably homemade 1 large bunch thyme 15 cloves (approximately) roasted garlic, recipe follows 3/4 cup heavy cream 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon freshly ground black pepper 6 very thin slices French bread, toasted and rubbed with a cut garlic clove, for garnish 2 tablespoons grated Parmesan 6 tiny sprigs thyme, for garnish 1 head garlic, whole and unpeeled 2 tablespoons extra-virgin olive oil 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: In a large heavy saucepan heat the olive oil over very low heat. Add the celery, onion, carrots, leek and thyme. Cook for about 30 minutes, until very soft and brown. Stir occasionally and keep the heat low to prevent the vegetables from burning. Add the bay leaves, peppercorns, and stock, increase the heat and bring the liquid to a boil. Immediately reduce the heat to very low and simmer, covered for 15 to 20 minutes. Strain the stock into a clean pan, pressing down on the solids to extract all their flavor. Discard the solids. Add the large bunch of thyme to the broth and simmer actively for 15 minutes. Strain again and add the roasted garlic cloves, cream, salt and pepper. Taste for seasoning and serve in heated cream soup bowls. Sprinkle the toasted croutes with a little Parmesan. Top each bowl with a toasted croute and a sprig of thyme. Preheat the oven to 350 degrees. With a sharp knife, slice off the very top of the garlic, just to expose most of the cloves (this will make them easier to squeeze out after cooking). Make a doubled layer of aluminum foil about 6 by 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. Open the top so the garlic will stop cooking and set aside until cool enough to handle. Squeeze the garlic cloves out of their skins and discard the skins. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 20396,"Strawberry Cream Milkshake 1 cup vanilla ice cream 1/2 cup all-natural strawberry jam 1 ounce cream cheese 1 shot raspberry liqueur 2 tablespoons milk Whipped cream, crushed graham crackers and/or sliced strawberries, for garnish Instructions: Blend the ice cream, jam, cream cheese, liqueur, milk and 3 ice cubes in a blender on medium speed until thick and smooth. Divide among small glasses. Top with whipped cream, crushed graham crackers and/or sliced strawberries. ","[Chardonnay, Moscato, Riesling]" 20397,"Langoustine with Crustacean Salad and Fleur de Sel 2 tablespoons sugar 2 tablespoons vinegar 1 tablespoon balsamic vinegar 3 tablespoons hazelnut oil 3 tablespoons truffle oil 2 teaspoons mixed spices (coriander, fennel, and ginger, or your choice) Fleur de sel 1/2 pound clams 1/2 pound oysters Fleur de sel 8 new potatoes Olive oil 16 langoustines 4 zucchini flowers 1/2 pound mesclun greens 4 sprigs fresh parsley Instructions: Preheat oven to 350 degrees F. To make the vinaigrette, combine the sugar and vinegars in a pot and caramelize over medium heat. When the liquid has caramelized, remove from heat. Let the pot cool, and add the hazelnut oil, truffle oil, mixed spices, and a pinch of fleur de sel and set aside. To prepare the crustacean salad, clean the shells off and steam the clams and oysters. Once they are cooked, remove from the shell and add a pinch of fleur de sel and caramel vinaigrette. Mix until clam and oyster is lightly coated with vinaigrette and set aside. To make the potato galette, slice the potatoes very thin. In a non-stick skillet arrange the potato slices each one overlapping the other in a circular fashion. Add a drizzle of olive oil and cook on both sides on medium heat. Both sides of the galette should be a golden brown color. Set aside for serving. To prepare the langoustine, peel off the shells while still raw. In a skillet, add a little olive oil and slightly brown the langoustine, approximately 2 minutes. Remove the pan and place the langoustine in the oven to finish cooking for another 2 minutes. To serve: Place the galette in the center of a plate. Stuff the zucchini flowers with the crustacean salad, and place on the side of the plate. On top of the galette, place a handful of mesclun greens also mixed with the vinaigrette. Add 4 langoustines to each plate surrounding the salad, and drizzle with vinaigrette and decorate with a sprig of parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 20398,"The Ultimate Potato Gratin 1 head savoy cabbage, cored, cleaned, and shredded 1 (2-inch) piece slab bacon, thinly sliced 2 tablespoons unsalted butter, plus more for greasing the gratin dish 4 garlic cloves, finely chopped 1/2 bunch fresh chives, finely chopped to 1/4 cup Sea salt and freshly ground black pepper 2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note* 2 1/2 cups heavy cream 2 cups grated Parmesan Instructions: Preheat the oven to 375 degrees F. Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside. Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish. Generously butter the bottom and sides of an ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic, Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1cup cream over the dish. Sprinkle with the remaining Parmesan. Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives. *Cook's Note: Slice the potatoes immediately before using so they don't turn brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 20399,"Polenta Crostini 4 cups water 2 teaspoons salt 1/2 teaspoon freshly grated or ground nutmeg 1 cup fine grain polenta 1 cup freshly grated Parmesan Freshly ground coarse black pepper 2 tablespoons minced fresh thyme leaves Instructions: In a heavy saucepan, bring the water to a boil over high heat. Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes. Add 1/2 cup of the Parmesan cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly. Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight. Preheat the oven to 375 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up. Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining Parmesan cheese and the remaining thyme on top of triangles. Bake the crostini until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature. Calories: 21; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 1 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 1 milligrams; Sodium: 123 milligrams ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 20400,"Sesame Encrusted Seared Tuna 1 (6 ounce) fillet sushi-grade yellowfin tuna 1 cup Asian marinade, store-bought 1/2 cup olive oil, plus 1/2 cup, plus 1 tablespoon 1 cup julienne vegetables (carrot, zucchini, squash) 1 tablespoon black sesame seeds 1 bunch chives 1 cup white rice, cooked 1 tablespoon scallions, thinly sliced Instructions: Coat the tuna with the marinade and place in the refrigerator for 30 minutes. Add 1/2 cup of the olive oil to a medium saute pan and turn on medium-high heat. Julienne all of the vegetables and saute them quickly, 3 to 4 minutes. Set aside and keep warm. When the tuna is ready, take it out of the marinade and coat with the black sesame seeds. Pour another 1/2 cup of olive oil into a medium saute pan. Place on medium-high heat and sear tuna on both sides until golden brown. Let the tuna cool for 5 minutes. In a blender, blend the chives and remaining oil and strain. Place the strained mixture into the refrigerator until needed. To serve, mold the rice in a ramkin and place in center of the plate. Place the vegetables on top. Next, slice the tuna into 1-inch thick slices. Place them around the rice, making sure to overlap them just a bit. Spoon the chive oil around the plate and garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20401,"Easy Juicy Chicken Breast 2 boneless, skinless chicken breasts Kosher salt and freshly cracked black pepper
1 tablespoon olive oil
2 tablespoons chicken stock
Instructions: Preheat the oven to 300 degrees F. Cover the chicken with plastic wrap or place in a large resealable bag. Pound the chicken to an even thickness with a meat mallet or the bottom of a heavy skillet. Sprinkle the chicken liberally with salt and pepper. Heat a medium skillet with a lid over medium-high heat. Add the oil and swirl to coat the skillet. Place the chicken in the skillet and cook for 1 minute without moving. Flip and cook for another minute. Add the chicken stock, cover with the lid and transfer to the oven. Cook, covered, for 8 minutes. Set the skillet on the stovetop (no heat) with the lid still on; let sit for 8 minutes more, without lifting the lid. After 8 minutes, the chicken should be at 165 degrees F. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20402,"Frittata with Tuna and Tomatoes 6 large eggs, beaten, at room temperature Two 5-ounce cans tuna packed in olive oil, drained and flaked into 1/4 to 1/2-inch pieces, such as Flott 1/4 cup milk, at room temperature 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon anchovy paste 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter, at room temperature 2 Roma tomatoes, seeded and chopped 1 cup (8 ounces) mascarpone, at room temperature 1/2 teaspoon kosher salt Zest of 1 small lemon Instructions: Place an oven rack in the center of the oven and preheat to 400 degrees F. For the frittata: Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl. Heat the oil and butter over medium-high heat in an oven-safe, 10-inch nonstick skillet. Add the egg mixture and cook, without stirring, for 5 minutes. Arrange the tomatoes on top of the egg mixture and cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes. Place the skillet in the oven and bake until the center is set, for 6 to 8 minutes. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate. For the topping: Mix together the cheese, salt and lemon zest in a medium bowl. Cut the frittata into wedges and serve with a dollop of the topping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 20403,"Pork Soup Dumplings 3 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons kosher salt
1/2 cup boiling water
1/2 cup cold water
1 3/4 cups chicken stock 1 tablespoon soy sauce
One 1/4-ounce envelope gelatin powder (about 1 tablespoon)
1 pound ground pork 1/2 teaspoon kosher salt
2 tablespoons soy sauce, plus more for serving
1 tablespoon finely grated fresh ginger
1 tablespoon sambal oelek, plus more for serving
1 tablespoon sesame oil
1 tablespoon rice vinegar, plus more for serving
4 scallions, finely chopped
Instructions: For the wrappers: Combine the flour and salt in a large bowl and create a well in the middle. Add the boiling water and mix it in with a spatula, then incorporate with your hands until you have a mealy, shaggy mixture. Mix in the cold water and bring everything together into a dough, then turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel for 30 minutes while you make the filling. For the soup: Heat the chicken stock, then add the soy sauce and gelatin powder. Whisk to combine. Pour into a shallow dish and chill until set, around 1 hour. Break up the gelatin by fluffing with a fork. Set aside.
For the filling: Put the pork in a large bowl and sprinkle on the salt, then add the soy sauce, ginger, sambal oelek, sesame oil, rice vinegar and scallions. Mix everything together with your hands (don't overmix), then set up your dumpling folding station.
Line a sheet pan with parchment paper and dust with flour. To assemble the dumplings, divide the dough into 32 balls and keep them covered when you're not working with them. Roll them out into 3 1/2- to 4-inch circles, flouring the surface as needed. Place 1/2 tablespoon pork filling in the center of each circle and 1/2 tablespoon soup gelatin on top of the filling. Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling and place on the lined sheet pan. To steam the dumplings, line a bamboo steamer with cabbage leaves or parchment paper with a few holes cut out. Place the dumplings in the steamer, leaving a little bit of room between them, then set the steamer over a pot of boiling water. Steam in batches until cooked through, 8 to 10 minutes. Alternately, line a plate with cabbage leaves or parchment paper. Place in a pot of boiling water, making sure the water doesn't cover the plate (you will need about 1/2 to 3/4 cup). Cook 8 to 10 minutes. Let cool slightly, then enjoy with a sauce of equal parts vinegar and soy sauce with sambal oelek to taste.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20404,"Sheep's Milk Ricotta and Taleggio Ravioli with Wild Mushroom and Pancetta Sauce 2 cups sheep milk ricotta cheese 1 cup taleggio, cut into small dice 3 eggs 1/2 cup parmigiano 1/4 cup chopped Italian parsley Kosher salt 1 recipe all-purpose Pasta Dough for Ravioli, recipe follows Extra virgin olive oil 1/2 cup diced pancetta 3 cloves garlic, smashed 1 cup each shiitake, oyster and cremini mushrooms, cleaned and sliced 1 1/2 cup chicken stock 4 tablespoons butter 1/2 cup grated parmigiano 1/4 cup chopped chives Kosher salt, to taste 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 3 large eggs, plus 1 for egg wash 2 tablespoons extra-virgin olive oil Cornmeal, for dusting Instructions: For the filling:
Combine all the ingredients. Put it in a pastry bag and reserve until ready to use.
To roll the pasta:
Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller dusting it twice with flour in between rolls if it feels sticky. Fold it into thirds, turn it 90 degrees and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine reducing the setting in between each run, stop when you get to the second to last setting. Always hold the pasta on the tops of your hands-palms down! If you hold it with fingers up you will create stretch marks - and those are never good.
To assemble the ravioli:
Brush the lower half of the pasta (the part that is closest to you) lightly with water. This is the \glue\ that will hold the ravioli together. Use the water sparingly, if you use too much it will slide and not stick. Pipe 1 inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches in between each filling ball. Fold the top half of the pasta over the pasta balls to meet the bottom edge. Using your two index fingers poke around each filling ball to seal the ravioli shut, make sure there are no air bubbles. Using a fluted round cutter cut out each ravioli. Transfer to a sheet tray coated with semolina or polenta. Reserve until ready to use.
To make the sauce:
Coat a large saute pan with extra virgin olive oil. Add the pancetta and garlic and bring to medium high heat. When the garlic is light brown and aromatic remove it from the pan and discard it. When the pancetta is crispy add the mushrooms, season with salt and saute until they are soft and wilted. Add the chicken stock, season with salt and cook until it has reduced by half. Add the butter, shake the pan frequently and cook until the saute thickens and looks velvety. Taste for seasoning and add salt if needed.
Bring a large pot of well salted water to a boil. Add the ravioli and cook for 3-4 minutes. Carefully remove the ravioli from the water and immediately put in the saute pan with the sauce. Bring to a boil shaking the pan frequently. Reserve about two tablespoons of grated parmigiano and sprinkle the rest into the sauce, stirring to combine.
Plate the ravioli, sprinkle with a little more grated parm and the chopped chives.
Mangia bene!! To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above. Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed. Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve. ","[Barolo, Barbaresco, Dolcetto, Gaja Barbaresco]" 20405,"Root Beer Float 2 large scoops vanilla ice cream 1 bottle very cold root beer
Instructions: Run a glass mug under cold water and immediately chill in the freezer until it forms a frost. Scoop 2 large scoops of ice cream into the chilled mug. Top with cold root beer. Put a straw and a spoon in the mug and serve immediately. ","[Chardonnay, Riesling, Moscato]" 20406,"Bird in a Pie 5 cups all-purpose flour, plus extra for board 2 teaspoons baking powder 1 teaspoon salt 4 teaspoons dried thyme 4 teaspoons dried sage 4 sticks cold unsalted butter, cut into 1 tablespoon pieces 12 to 16 tablespoons cold water 3 tablespoons butter 1 sweet onion, diced 1 medium shallot, diced 5 celery stalks, diced 1/3 cup all-purpose flour 4 cups hot chicken stock 1 rotisserie chicken, meat removed and chopped 2 cups frozen diced carrots and peas 2 teaspoons dried sage Salt and freshly ground black pepper 1 egg, whisked, for egg wash Special equipment: 4 (5-inch) aluminum pot pie pans To prepare the crust: Instructions: Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined. Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture. Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side. Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds. Wrap each tightly with plastic wrap and place in the refrigerator. Chill for 30 minutes prior to rolling out. Repeat to make second batch of dough. To prepare the filling: In large saute pan, melt butter over medium heat; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough. To assemble pies: Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 20407,"Almost-Famous Maple-Butter Blondies 10 tablespoons unsalted butter, at room temperature, plus more for the pan 1 cup walnut pieces 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups packed light brown sugar 3 large eggs 2 tablespoons vanilla extract 6 ounces white chocolate, cut into chunks 1/3 cup maple syrup 6 tablespoons unsalted butter 1/4 cup heavy cream Vanilla ice cream, for serving 1/2 cup walnut pieces Instructions: Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl. Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts. Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack. Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel. Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 20408,"Poached Eggs in Tomatillo Sauce 4 poblano chiles 2 jalapenos chiles 16 tomatillos, (about 1 pound) husked, rinsed, and quartered 3 teaspoons extra-virgin olive oil, plus extra for drizzling tomatillos 1 (10-inch) whole wheat tortilla Olive oil cooking spray 1 large onion, finely diced 2 cloves garlic, minced 2 cups cherry tomatoes, halved 1 tablespoon ground cumin Pinch paprika, plus extra for garnish 2 teaspoons sugar 2 tablespoons water 4 large eggs 4 ounces queso fresco or feta cheese, crumbled 2 tablespoons chopped fresh cilantro leaves Instructions: Preheat oven to 375 degrees F. Roast the poblano and jalepeno chiles directly in the flame of a gas burner, turning until charred on all sides. (Alternatively, if cooking with an electric stove, broil until charred.) Put chiles in a bowl, cover and steam until soft and cool, about 20 minutes. Peel, seed, and chop. Spread the tomatillos on a foil-lined pan, season with salt, pepper and drizzle with olive oil. Bake in the oven until soft and slightly charred, 30 minutes. Meanwhile, cut tortillas into wedges and lay out on a parchment-lined baking sheet. Spray both sides with olive oil spray and bake until crisp and golden, turning half way in between, 8 minutes per side. Saute onions and garlic in 3 teaspoons extra-virgin olive oil until soft and starting to brown, 8 minutes. Add peppers, tomatoes, cumin, paprika, sugar and water and cook until tomatoes begin to burst and flavors come together, 5 minutes. Divide sauce between 4 small dishes. Poach eggs and lay 1 egg on each plate over sauce. Garnish with a couple of baked tortillas, crumbled queso fresco, a pinch of paprika and chopped cilantro. ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]" 20409,"Stir-Fried Bok Choy with Ginger and Garlic 1 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon minced fresh ginger 8 cups chopped fresh bok choy 2 tablespoons reduced-sodium soy sauce Salt and ground black pepper Instructions: Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20410,"Mean Green Fusilli 12 ounces fusilli Kosher salt 2 tablespoons salted butter
4 large poblano or Anaheim chiles, roasted, peeled and chopped
4 cloves garlic, minced 1 medium onion, diced
1 jalapeno, minced
1/2 cup fresh cilantro leaves, chopped, plus more for sprinkling 1/4 cup chicken or vegetable broth
Splash of white wine
Splash of cream
2 cups grated Monterey Jack cheese
Freshly ground black pepper
Instructions: Cook the pasta in boiling salted water according to the package instructions. Meanwhile, place a skillet over medium-high heat and add the butter. When the butter has melted, add the chiles, garlic, onion and jalapeno. Cook, stirring occasionally, for 3 minutes to start softening the onions. Add the cilantro, broth and wine. Turn up the heat and cook for 3 minutes until the sauce has boiled and reduced slightly. Drain the pasta and stir it into the sauce. Add the cream, then the Monterey Jack. Stir to coat the pasta and add salt and pepper. When the cheese has melted into the sauce and everything is combined, serve with a sprinkle of cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 20411,"Sunny's 1-2-3 Caramel Sauce 1 cup half-and-half 2 cups (4 sticks) salted butter, diced
3 cups light brown sugar
Instructions: In a saucepan over medium-low heat, combine the half-and-half, butter and brown sugar. Cook, whisking often, until everything comes together and the sauce thickens, 10 to 15 minutes. Refrigerate until cold or use warm. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 20412,"Baked Root Vegetables 1/2 stick unsalted butter 2 large potatoes, peeled and thinly sliced 1 1/2 cups parsnips, peeled and thinly sliced 1 1/2 cups carrots, peeled and thinly sliced 1 cup thinly sliced onion Salt and pepper 1 1/2 cups low sodium chicken stock 3/4 cup grated Parmesan Instructions: Preheat oven to 350 degrees. Butter a medium size casserole dish. Place a single layer of potatoes in dish and top with potatoes, parsnips, carrots and onions. Season with salt and pepper, dot with 2 tablespoons butter and sprinkle with 1/4 cup of cheese. Place a second layer of vegetables and repeat process. Pour stock over vegetables and cover with aluminum foil. Bake for 40 minutes or until vegetables are tender. Remove foil and top with remaining Parmesan and bake until golden. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20413,"Boosted Butternut Squash \Risotto
8 ounces bacon, chopped One 12-ounce package frozen butternut squash risotto
Kosher salt and freshly ground black pepper
1 cup frozen peas
Chopped fresh herbs, such as parsley and chives, for garnish
Instructions: Place a large pan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pan. Using the same pan, prepare the butternut squash risotto according to package instructions. Season with some salt and pepper. In the final 2 minutes of cooking, add the peas and stir to combine. Once peas are heated through, stir in three-quarters of the bacon. Transfer the risotto to a serving platter and garnish with the remaining bacon and fresh herbs. Serve immediately. ","[Chardonnay, Barolo, Barbaresco, Dolcetto]" 20414,"Pomegranate Pavlova 4 large egg whites (keep 2 yolks for the curd) 1 cup (200g) granulated sugar
1/4 teaspoon kosher salt
1 tablespoon powdered sugar
1/2 teaspoon apple cider vinegar
Curd, recipe follows 1 Honeycrisp apple, sliced very thin and tossed in a bit of lemon juice or apple cider vinegar
Quartered green grapes, for serving Pomegranate seeds, for serving Chopped candied walnuts, for serving 1/4 cup fresh orange juice (from about 1/2 orange) 1/4 cup pomegranate juice
1/4 cup powdered sugar
2 large eggs
2 large egg yolks (from the eggs in the meringue) Pinch kosher salt
4 tablespoons unsalted butter, cold and cubed
2 to 3 drops red food coloring
Instructions: In a stand mixer bowl, combine the egg whites, granulated sugar and salt. Place over a saucepan of boiling water and whisk continuously until the mixture is opaque and ribbony and sugar is completely dissolved, about 10 minutes. (Feel some between your fingers; if it feels smooth without granules, you\u2019re good. You can also test readiness by the temperature. The mixture should be around 140 degrees F.) Attach the bowl to the stand mixer fitted with the whisk attachment and whip the egg white mixture until the bowl has cooled off and the whites are stiff glossy peaks, about 4 to 5 minutes. Add the powdered sugar and cider vinegar and combine thoroughly. Preheat the oven to 210 degrees F and prepare a baking sheet with parchment paper. Plop the egg white mixture onto the center of the prepared baking sheet and spread into a 9-inch circle with a well-defined cavity for filling. Bake for 1 1/2 to 2 hours, then turn off the oven and allow to sit in there for another 2 hours. Remove the meringue from the oven and reserve at room temperature in a dry place. Place the meringue on a serving dish. Fill the cavity with the Curd, then top with the sliced apple, grapes, pomegranate seeds and candied nuts. Combine the orange juice, pomegranate juice, powdered sugar, eggs, egg yolks and salt in a medium heavy-bottomed saucepan over medium-low heat and whisk continuously (not too vigorously, though, just gently) until mixture has thickened, about 15 to 20 minutes. Remove from the stove and add the butter, a chunk at a time, whisking until it is fully melted and combined. Add food the coloring and stir it in. Transfer the curd to a dish or container, leaving behind any curdled bits that may have formed on the bottom of the saucepan. Cover the surface of the curd with plastic wrap and refrigerate until cold, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20415,"Swedish Cole-Slaw with Fennel 1 whole fennel 1 carrot 1 clove of garlic 2 tablespoons dried cranberries 2 tablespoons red wine vinegar 2 tablespoons honey 2 tablespoons vegetable oil Salt and pepper to taste Instructions: Finely slice the fennel. Grate the carrots. Grate the clove of garlic. In medium mixing bowl, mix the fennel, carrot, cranberries and garlic. Add the dressing to taste. Let sit for at least 4 hours for all the flavors to come out and for the fennel to become marinated. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 20416,"Pickled Green Tomatoes 6 Fresno cl peppers, halved lengthwise 4 bay leaves 1/4 cup coriander seeds 1/4 cup cumin seeds 2 cinnamon sticks 2 teaspoons whole cloves 2 teaspoons ground mace 4 tablespoons black peppercorns 10 cloves garlic 8 cups cider vinegar 1/2 cup honey 4 tablespoons kosher salt 4 pounds green tomatoes Instructions: Sterilize the jars. Wash the jars and lids in hot soapy water; rinse well. Place a wire rack or empty tuna cans in the pot to keep the jars from touching the bottom. Fill the pot halfway with water and bring to a simmer (do not boil). Submerge the jars in the water and let simmer until you're ready to fill. Sterilize the lids in a separate small pot of simmering water. Make the brine. Combine the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and 1 cup water in a large saucepan. Bring to a boil; cook for 3 minutes. Cool slightly. Remove the chiles and bay leaves with a slotted spoon Pack the tomatoes. Slice the tomatoes into wedges using a sterilized knife and cutting board. Remove the jars and lids from the simmering water with a jar lifter or tongs; fill with the tomatoes and some chiles and bay leaves Fill and close. Pour the warm pickling liquid over the tomatoes in each jar, stopping 1/2 inch from the top. Slide a clean rubber spatula around the inside of each jar to remove air bubbles. Wipe the rims with a clean towel, then position the sterilized lids on top. Screw the lids shut, being careful not to overtighten. Boil the jars. Return the pot of water to a simmer; add the jars, making sure water covers them by a few inches. Cover and boil for 15 to 20 minutes. Turn off the heat, uncover and leave them in the water for 10 minutes Remove and let cool. Transfer the jars to a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal will form as the jars cool Label your pickles. Write the date on each jar and store for up to 1 year at room temperature; refrigerate after opening. The tomatoes will be at their prime about 3 months after canning. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 20417,"Chopped Caprese Salad 2 pounds grape tomatoes, halved 2 romaine hearts, quartered lengthwise and chopped
1/4 cup fresh basil leaves
1/4 cup Kalamata olives, chopped
8 ounces fresh mozzarella, cubed
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon red wine vinegar
Salt and pepper Instructions: Add the tomatoes, romaine, basil, olives, mozzarella, olive oil and garlic to a large salad bowl. Dress with red wine vinegar and season with salt and pepper to taste. Toss well. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 20418,"S'mores Sweet Potato Cheesecake 18 whole chocolate graham crackers 12 tablespoons (1 1/2 sticks) unsalted butter, melted 1/4 cup sugar Pinch of kosher salt Four 8-ounce packages cream cheese, at room temperature 2 cups sugar One 15-ounce can pure sweet potato puree or 1 1/2 cups homemade sweet potato puree 1/4 cup sour cream 6 large eggs, at room temperature, lightly beaten 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1 teaspoon kosher salt 3/4 cup semi-sweet chocolate chips 1/2 cup heavy cream 3 cups miniature marshmallows Non-stick cooking spray Instructions: For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Put the graham crackers in a food processor and pulse until fine crumbs, about 2 1/2 cups. Brush a 10-inch spring form pan with some of the butter. Add the graham cracker crumbs the remaining butter, 1/4 cup of the sugar and a pinch of salt to a medium bowl and stir to combine. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or drinking glass to pack the crust firmly and evenly in to the edges of the pan. Bake until the crust is lightly crisp and set, 15 to 20 minutes. Cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the springform in a roasting pan. For the filling: Bring a large pot of water to a boil. Whip the cream cheese in the bowl of a stand mixer fitted with a paddle attachment until smooth. Add the remaining sugar and beat until just light and fluffy, scraping down the sides of the bowl and the paddle attachment as needed, about 2 minutes. Add the sweet potato puree, sour cream, eggs, vanilla, ground cinnamon and salt and beat until just combined. Scrape the filling into the cooled crust. Carefully pour boiling water into the roasting pan so that it goes half-way up the sides of the springform pan, being careful not to get any of the water in the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles when the pan is tapped, about 2 hours. Turn off the oven and open the oven door for 1 minute to let out some heat. Close the oven door and leave the cheesecake in the oven for 1 hour more. Carefully remove the cheesecake from the roasting pan, remove the foil and cool on a wire rack. Run a thin knife or spatula around the edges of the cake to release it from the sides, (this also helps reduce cracks in the top of the cake as it chills). Cover the pan with plastic wrap and refrigerate the cheesecake 8 hours or overnight. For the s'more topping: Once the cheesecake has chilled completely, put the semi-sweet chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it just comes to a simmer, about 2 to 3 minutes. Pour the hot cream over the chocolate chips and let stand for 1 minute, then stir the cream and chocolate together until completely smooth. Set aside to cool to room temperature. Position a rack in the center of the oven and preheat the broiler to high. Pile the miniature marshmallows on top of the cheesecake in as even of a layer as possible (it's okay if some marshmallows overlap). Place the cheesecake on a baking sheet, then broil until the tops of the marshmallows are lightly golden brown, about 1 minute. Keep the oven door slightly open and rotate the pan as needed to get even browning. Run a thin knife or spatula between the cake and the pan to release it from the sides. Unlock the pan and remove the ring. Spray both sides of a sharp knife with non-stick cooking spray and slice the cake into 10 even slices, spraying the knife between each slice to keep the gooey marshmallows from sticking to the knife. Drizzle each piece of cheesecake with the cooled chocolate sauce and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20419,"Shredded Chicken and Tomatillo Tacos with Queso Fresco 6 tomatillos, husked, washed, and grilled until blackened 1 serrano, grilled until blackened Olive oil 1/2 small red onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 cup chopped fresh cilantro 1 lime, juiced 2 tablespoons honey 1 1/2 cups shredded rotisserie chicken 8 blue corn tortillas 1 cup crumbled queso fresco Instructions: Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill. Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through. Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 20420,"Peppermint Meltaways 1 cup powdered sugar 2 sticks unsalted butter (1 cup), softened 1/4 teaspoon peppermint extract 2 cups all-purpose flour 1/8 teaspoon salt 1/2 cup finely crushed peppermint candies or candy canes 24 chocolate teardrop candies (I like using Hershey's Kisses) Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl with an electric mixer, combine 1/2 cup of the powdered sugar and the butter and mix until light and fluffy. Add the peppermint extract and mix to combine. Next, slowly add the flour and salt, mixing until just combined. In a separate mixing bowl, combine remaining 1/2 cup powdered sugar and the peppermint candies. Roll the dough into twenty-four 1 1/2-inch balls. Insert 1 chocolate morsel into each ball and re-roll to ensure that the cookie dough encases the chocolate. Next, transfer to the bowl with the powdered sugar and crushed candies rolling each to coat. Place the balls on an ungreased baking sheet, spacing them about 1-inch apart. Bake until they start to turn golden brown on the bottom, about 20 minutes. Remove and transfer to wire cooling rack. Cool until they are just cool enough to handle, 5 minutes. Return the cookies to the bowl with the powdered sugar and crushed candies and toss gently until each cookie is coated. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20421,"Honey Wheat Bread 2 1/2 cups warm water 1 package dry yeast 1/4 cup honey 1/4 cup packed brown sugar 1 stick softened butter 3/4 teaspoon salt 1 1/2 cups wheat flour 1 1/2 cups rolled oats 4 cups bread machine flour Instructions: Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top. ","[Chardonnay, Riesling, Gewrztraminer]" 20422,"Vegan Vanilla Cupcakes Nonstick cooking spray 2 1/4 cups all-purpose flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups unsweetened vanilla almond milk (refrigerated, not shelf stable) 1/2 cup packed light brown sugar 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 1/2 cup vegan margarine 3 cups confectioners' sugar 2 tablespoons unsweetened vanilla almond milk 1/2 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray. For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners. Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely. For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute. Frost and decorate the cupcakes as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 20423,"Famous Tomato Ketchup 2 large onions, sliced about 2/3-inch thick 2 tablespoons olive oil 1 cup red wine vinegar 1/3 cup plus 1 tablespoon (packed) dark brown sugar 10 garlic cloves, peeled 1/4 cup capers with their brine 1/4 cup hot red pepper sauce 1 tablespoon Home Spice Mix, recipe follows 3/4 teaspoon mild paprika 3/4 teaspoon ground cinnamon 3/4 teaspoon ground allspice 3/4 teaspoon ground ginger 3/4 teaspoon dried oregano 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cardamom 3 (28-ounce) cans whole tomatoes 2 (12-ounce) cans tomato paste Kosher salt and freshly ground black pepper 1/3 cup cumin seeds 1/3 cup coriander seeds 1/3 yellow mustard seeds Instructions: Preheat the broiler. Toss the onion slices with the olive oil and broil them until charred, about 8 minutes on each side. Put the onions and all the remaining ingredients in a deep heavy nonreactive pot. Simmer uncovered over low heat for about 3 hours, stirring every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture will thicken. Puree the ketchup in batches in a food processor or blender. If the puree seems too thin, return it to the pot and simmer until it is as thick as you like it. This ketchup keeps well refrigerated for up to 4 weeks. Heat a skillet over medium heat until hot. Add the cumin seeds and toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to cool, and repeat with the coriander seeds and then the mustard seeds. Be careful that the spices don't burn. You'll know that they're done when a toasty, nutty aroma rises out of the pan. When the seeds are cool, coarsely grind them together in a spice grinder or in a mortar with pestle. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 20424,"Cake Petit Fours 1 store-bought pound cake 1 small jar seedless strawberry jam 1 pint strawberries, sliced 1 (1-pound) container vanilla frosting Red, green, and brown food coloring 1 cup confectioners' sugar 1/4 cup milk Ice cream (any flavor you desire), frozen hard Instructions: Slice cake into 1/4-inch thick slices. Spread jam on the cake slices and then top with sliced strawberries. Cut cake slices into 1-inch circles and stars and set aside. Separate the frosting into 3 bowls and add food coloring to reach desired colors (1 to 2 drops of red to make pink, 1 to 2 drops of green to make seafoam and 1 to 2 drops of brown to make cream). Make a glaze by combining the sugar and milk in a medium bowl. Separate the glaze into 3 bowls and tint each to match the frosting colors. Place cake cut-outs on a wire rack. Fill 3 resealable plastic bags fitted with a star tip with each color of frosting and then pipe desired frosting over. Using a melon baler, add a scoop of ice cream and then sandwich the cut-outs. Drizzle glaze over cut-outs. Let glaze set. Pipe a star on the top of each petit four with the corresponding color of icing. Garnish with a small strawberry slice. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 20425,"Pizza Rustica 1 tablespoon extra-virgin olive oil, plus more for the pan 6 large eggs and 4 large egg yolks
4 cups all-purpose flour, plus more for dusting (see Cook's Note)
Kosher salt and freshly ground black pepper
1 cup (2 sticks) unsalted butter, frozen, grated on the large holes of a box grater
1/4 cup freshly grated Parmesan (about 1 3/8 ounces)
16 ounces whole milk ricotta (about 2 cups)
One 4-ounce piece prosciutto, finely diced (about 3/4 cup)
One 6-ounce piece cooked ham (non-smoked), finely diced (about 1 1/4 cups)
One 6-ounce piece pepperoni, finely diced (about 1 1/4 cups)
One 6-ounce piece salami, finely diced (about 1 1/4 cups)
4 ounces provolone, finely diced (about 1 cup)
6 ounces shredded mozzarella (about 1 1/2 cups)
Instructions: Add the olive oil with 3 of the whole eggs to a small bowl and whisk to combine. Add the flour, 2 teaspoons salt and the frozen grated butter to a large bowl and stir and pinch with your hands until the mixture resembles coarse meal. Add the egg mixture and blend with a wooden spoon until large crumbles form (they should be slightly larger than a pea). Add 1/4 cup cold water, 1 tablespoon at a time, mixing well after each addition until a dough forms. Transfer the dough to a work surface lightly dusted with flour and knead until the dough is smooth. Form the dough into a large round disk and divide the dough into 2 pieces, two thirds for the bottom crust and one third for the top crust. Shape the dough pieces back into round disks. Wrap each in plastic wrap and refrigerate until the dough is firm, about 45 minutes. (The dough can be refrigerated up to 24 hours at this point but will need to sit at room temperature for about 10 minutes before rolling.)
Add 1 of the egg yolks to a small bowl along with 1 teaspoon water. Whisk to combine, then set the egg wash aside. Add the remaining 3 whole eggs and 3 egg yolks to a large bowl along with the Parmesan, ricotta and several heavy grinds black pepper. Whisk until well combined and smooth. Add the prosciutto, ham, pepperoni, salami, provolone and mozzarella and stir until combined. Set aside.
Position a rack on the lowest shelf in the oven and preheat to 350 degrees F. Lightly grease a 9-inch springform pan with olive oil.
Roll out the larger piece of dough on a flat work surface lightly dusted with flour to a 16-inch round a little less than 1/8-inch thick. Transfer the dough to the prepared springform pan, pressing the dough into the inside edges and up the sides of the pan, leaving any overhang. Spoon the ricotta mixture into the dough-lined pan and spread it out into an even layer.
Roll out the remaining piece of dough on a lightly dusted surface into a 13-inch round a little less than 1/8-inch thick. Place this dough over the filling, gently pressing into the filling and the dough at the edges of the pan. Trim the overhang of both doughs flush with the top of the pan. Pinch the edges of the doughs together to seal, then tuck under so they are directly on top of the filling and on the inside of the pan. Brush the reserved egg wash over the top and edges of the dough. Cut four 1-inch slits on the top piece of dough using a paring knife, then place the pan on a baking sheet.
Bake until the crust is deep golden brown, and a long wooden skewer inserted into one of the slits comes out clean, about 2 hours, rotating the pan once halfway through the cooking time.
Let stand for 2 hours at room temperature, then chill in the refrigerator until completely cooled, at least 4 hours and up to 24 hours.
Remove from the refrigerator and allow to sit at room temperature for 1 hour before removing the outside ring of the springform pan and transferring the pizza to a serving platter. Cut into wedges to serve. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 20426,"Pigs in a Blanket with Curried \Ketchup
1 puff pastry sheet, thawed 6 all-beef hot dogs 1/4 cup heavy cream 3 tablespoons grated Romano 1 tablespoon poppy seeds 1 pint cherry tomatoes 1/2 cup red wine vinegar 1/4 cup sugar 2 teaspoons curry powder 1 teaspoon salt 1/4 teaspoon pepper Pinch ground cloves Instructions: Preheat the oven to 400 degrees F. Cut the pastry into 6 equal strips and cut each strip into 3 pieces. Cut the hot dogs into 3 equal pieces. Place 1 hot dog piece onto a piece of the pastry and roll until the pastry meets itself. Press gently to seal. Place on a baking sheet. Repeat with the remaining hot dogs and pastry. Brush the pastry tops with the cream and sprinkle half with the cheese and half with the poppy seeds. Place in the top half of the oven until the pastry is puffed and golden, about 15 to 18 minutes. Remove, let cool 5 minutes, and serve with the dipping sauce on the side. Put the tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20427,"Picadillo 3 tablespoons vegetable oil 32 ounces ground beef 1/4 tablespoon salt 10 ounces carrots, sliced 1 onion, diced 3 tomatoes, diced 3 ounces canned chipotle peppers, diced Instructions: In a saucepan add the vegetable oil and ground beef and cook for about 15 minutes or until the meat turns dark brown and is tender. Add the salt and carrots and cook another 5 minutes. Then add the onion and cook until the onions turn translucent. Add the tomatoes and chipotle peppers and cook for another 20 to 25 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 20428,"Smoked Tri Tip with Pickled Shallots and Smashed and Smoked Cauliflower on a Buttered Telera Roll 1/2 cup red wine vinegar 3 tablespoons granulated sugar
1 1/2 tablespoon kosher salt
2 cups thinly sliced shallots sliced (2 to 4 shallots)
1 serrano cl, seeded if desired and cut into thin strips 1 1/2 tablespoons chili powder 1 tablespoon brown sugar
1/2 tablespoon dried parsley
1/2 teaspoon granulated garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 pounds tri-tip beef, cleaned leaving a 1/8- to 1/4-inch fat cap
3 cups applewood chips, soaked in water for at least 30 minutes
4 brioche rolls, buttered and toasted
Smashed and Smoked Cauliflower, recipe below Kosher salt 1 head cauliflower, stem trimmed and cut into large florets 1 head cauliflower, stem trimmed and cut into large florets
3 cups applewood chips, soaked in water for at least 30 minutes
3/4 cup ricotta
2 tablespoons roasted garlic (about 2 cloves)
2 ounces melted butter
Freshly ground pepper
Instructions: For the shallots: Place 1/2 cup water, the vinegar, sugar and salt into a small saucepan and bring to a simmer. Pour the mixture over the shallots and serrano in a bowl and stir to coat. Cool to room temperature, 15 to 20 minutes. For the tri-tip: In a small bowl, combine the chili powder, sugar, parsley, garlic, mustard, sage, thyme and cayenne. Score the fat cap with 1/2-inch slits. Rub the tri tip with the spice mix, then cover and let it sit 2 hours to overnight. Line a roasting pan with foil, place the woodchips on top and place on the stove over medium-high heat. Make sure the woodchips start smoking, it may take 6 to 8 minutes depending on how much water the wood absorbed. Place a roasting rack on top of the chips and line with another piece of foil, cutting slits in it to allow some of the smoke to escape. Place the tri tip on the foil-covered rack, then cover with a lid or seal tightly with foil. Smoke for 50 minutes. Let rest for 10 minutes before slicing. For the sandwich build: Schmear your toasted and buttered roll with some smoked cauliflower. Top with the beautiful tri tip, and garnish with the pickled shallots. Fill a large saucepot with salted water and bring to a rolling boil. While the water comes to a simmer, prepare an ice bath. Drop the cauliflower into the simmering water and blanch until slightly tender, 3 to 5 minutes. Remove and immediately plunge into the ice bath. Drain and dry completely. Line a roasting pan with foil, place the wood chips on top and place over medium-high heat. Make sure the woodchips start smoking; it may take 6 to 8 minutes, depending on how much water the wood absorbed. Place another piece of foil over the smoking chips and a roasting rack on top. Place the cauliflower on the rack, cover with a lid or seal tightly with foil, and smoke for 3 minutes. Remove the cauliflower from the smoker and transfer to a food processor along with the ricotta, garlic and melted butter. Process until almost smooth, and season with salt and pepper. ","[Chardonnay, Pinot Noir, Syrah, Zinfandel]" 20429,"Meshugana Macaroon 1 1/2 ounces vanilla-infused vodka, recipe follows 1 1/2 ounces coconut rum 1 teaspoon egg white 1 1/2 ounces coconut creme Splash vanilla extract Ice Chocolate sauce, for garnish Macaroon cookie, for garnish 3 vanilla beans 6 ounces (3/4 cup) vodka Instructions: Combine the vodka, rum, coconut creme, egg white, vanilla extract, and ice together in a cocktail shaker and shake to incorporate. Place the chocolate sauce in a plate. Rim the glass in the chocolate sauce and garnish with the macaroon cookie. In a tall glass container, combine the vanilla beans and vodka. Cover and steep for 3 days. ","[Cabernet Sauvignon, Merlot, Malbec, Port]" 20430,"Oven-Baked Seasoned Fries 6 medium (about 2 pounds) russet potatoes, cleaned 2 tablespoons grapeseed oil 2 tablespoons freshly chopped rosemary 1 tablespoon freshly chopped thyme leaves 3 tablespoons chopped garlic 2 tablespoons Big Daddy Seasoning, recipe follows Freshly chopped parsley leaves, for garnish 1/2 cup smokey paprika 1/4 cup granulated onion powder 1/4 cup granulated garlic powder 3 tablespoons seasoned salt 1/4 cup fresh cracked pepper 1/2 cup kosher salt Instructions: Preheat oven to 400 degrees F. Cut potatoes with a mandoline. Cook's note: If you do not have a mandoline, cut each potato lengthwise into thirds; cut each portion into thirds. In a large bowl, combine cut potatoes and grapeseed oil. Add rosemary, thyme, garlic and Big Daddy Seasoning. Toss to coat. Place in a single layer on a greased baking sheet. Bake uncovered for 20 to 25 minutes or until tender, turning once. Remove from oven and toss with chopped parsley. In a large bowl, mix ingredients together.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20431,"Cajun Crudite Whole baby carrots 1/2 seedless European cucumber (super long and wrapped in plastic) thinly sliced on an angle into ovals 4 small celery stalks from the heart, cut into 4-inch pieces 1/2 green bell pepper, cut into thin strips 1 lime, juiced Salt 2 teaspoons chili powder Several drops hot sauce or a sprinkle of cayenne pepper Instructions: Arrange sliced veggies on a platter and squirt lime juice over them. Season vegetables with salt, chili powder and cayenne, then serve. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Malbec]" 20432,"Peated Lemons Cocktail 1 cup sugar 1 cup water
2 large sprigs rosemary 4 ounces fresh lemon juice 3 ounces Scotch whisky (preferably a peaty brand) 3 to 6 dashes bitters 2 lemon wedges, for garnish
Instructions: For the simple syrup: Combine the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the rosemary and remove the pan from the heat. Let steep for 30 minutes before straining. In a cocktail shaker filled with ice, combine the lemon juice, Scotch, bitters and 1 ounce of the simple syrup. Shake for 10 seconds; then strain into two rocks glasses over ice. Serve garnished with lemon wedges. ","[Single Malt Scotch Whiskey, Islay Scotch Whiskey, Peated Irish Whiskey]" 20433,"Swiss Chard Empanadas 2 bunches Swiss Chard, washed, ends trimmed, leaves cut in small pieces, stems cut in 1/2-inch dice 1 large white onion, peeled and diced 3/4 cup grated Cotija cheese (or aged Romano or Parmesan) 1/4 cup grated melting cheese (Asadero, Manchego, Panela, Jack) 1 egg beaten, for egg wash 1/2 teaspoon salt (or to taste depending on the saltiness of the cheeses) 1/2 teaspoon freshly ground black pepper Squeeze of lime 2 cups flour 1/2 teaspoon salt 1/2 cup chilled lard (or substitute 2 tablespoons olive oil unsalted butter) 1 1/2 tablespoons unsalted butter chilled About 1/3 cup iced water Instructions: To make dough: In a large bowl combine flour, salt, lard, and butter. Mix lightly with your fingers until the dough forms pea-sized pieces. Stir in iced water and lightly knead until dough forms a ball. Wrap in plastic wrap and refrigerate for 1-2 hours or overnight. To make filling: Heat olive oil in a frying pan and add diced onion, salt and pepper. Cook over moderate heat until onions are soft and begin to turn lightly golden. Add chard stems and cook a minute or two then add the chard leaves and cook until tender, about 3-4 minutes. Remove from heat and cool. Mix cooled cooked chard with grated cheeses and taste, adjust seasoning.: To assemble empanadas: On a lightly floured board, roll the dough out to 1/8 inch thickness and cut 6 circles about 5 inches each or 12 smaller circles. Place filling onto half of circle of dough leaving a border and wet the edges of the dough with the egg wash, then fold the dough over to enclose the filling. Seal the edges by pressing the top to the bottom with the tines of a fork. Chill at least 30 minutes before baking. Preheat oven to 350 degrees. Place empanadas on a baking sheet and brush tops with egg wash and sprinkle with freshly cracked pepper. With a sharp knife, cut small slits in the top of each empanada to allow steam to escape. Bake 30 minutes or until dough is golden. Transfer to a cooling rack to cool slightly. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 20434,"Ravioli Dough 3 cups all-purpose flour 1 teaspoon salt 4 eggs 2 tablespoons olive oil 1 yolk, for egg wash Instructions: In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax. Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick. Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking. Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts. *For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough's surface at 1-inch intervals. Fold the dough over itself and run the \sandwich\ through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 20435,"Fried Rice 4 ounces firm tofu 2 teaspoons sesame oil 1 pint cold cooked rice, preferably takeout 4 ounces shelled edamame, thawed if frozen 2 scallions, sliced 2 tablespoons soy sauce 2 tablespoons cl paste, such as sambal oelek 1 cup fresh basil leaves, shredded Instructions: Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube. Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow\u2026I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, cl paste and basil and fry for 1 minute more. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20436,"Creamed Spinach 4 large bunches spinach, leaves only, well washed 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups hot milk 1/2 cup heavy cream 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 2 tablespoons olive oil 2 medium onions, finely diced 1/2 cup grated anejo cheese Instructions: Heat a very large, deep skillet over medium heat. Add all the spinach with the water still clinging to its leaves, even if you have to firmly pack it in. Cover the pan tightly (weight the lid down, if necessary). Leave the spinach to cook for about 2 minutes, then turn it over so that the wilted leaves are on the top. Cover and repeat the process 2 or 3 times more, until all the spinach is nicely wilted. Remove from the heat and cool to room temperature. Squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves. Chop the spinach leaves coarsely and set aside. In a medium saucepan, melt the butter over medium heat. Stir in the flour with a wooden spoon, to make a loose paste. Cook for about 2 minutes, until foamy, but do not let it brown. Remove from the heat. As soon as the paste has stopped foaming, whisk in the hot milk all at once and continue whisking until thoroughly blended. Return to the heat and stir slowly, reaching into all the corners of the pan, until the sauce comes to a simmer. Simmer for about 2 minutes, still stirring, until the sauce has thickened, then add the cream, salt, and pepper, and stir for 1 minute more. Remove the pan from the heat and stir it every minute or two while you finish the dish to prevent a skin from forming. In the same skillet where the spinach was cooked, well dried, heat the olive oil over mediumlow heat. Add the onion and saute, stirring occasionally, for 7 to 8 minutes or until translucent. Add the cooked spinach and the white sauce to the pan and stir together over medium heat until well mixed and heated through. Finally, stir in the cheese, taste for seasoning, and transfer to a heated and covered serving dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20437,"Fluffy Boiled Icing 1 1/2 cups sugar 2/3 cup water 1/8 teaspoon cream of tartar 3 egg whites Pinch salt 1 teaspoon vanilla Instructions: In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees. Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 20438,"Liege Waffles 5 pounds all-purpose flour 10 large eggs 2 cups whole milk 2 tablespoons pure vanilla extract 1 vanilla bean, scraped 1 1/4 pounds clover honey 1/4 pound dry yeast 2 3/4 pounds VERY cold butter, cut into large dice 2 tablespoons fine salt 1 1/2 pounds pearl sugar (or use white or sugar in the raw sugar cubes that have been coarsely crushed) Nonstick spray or melted butter, for greasing iron Instructions: Special equipment: Good quality waffle iron with adjustable settings and that turns upside down, preferably cast iron. Put the flour in the bowl of a standing mixer fitted with a dough hook. Whisk together the eggs, and then add the milk, vanilla extract, vanilla seeds and honey in a large bowl. Add the mixture to the flour and mix for 1 minute. Add the yeast and continue to mix until the dough becomes smooth, about 5 minutes. Begin adding the butter, at low speed, piece by piece and continue mixing until it's incorporated into the dough. Add the salt, increase the speed to high and continue mixing until the dough becomes a shiny solid mass and totally pulls away from the bottom and sides of the bowl, 10 to 15 minutes. The dough needs to be very elastic, you shouldn't be able to break the dough when pulled. Add the sugar and mix until it is just incorporated, about 1 minute. Line baking sheets with parchment paper. Divide the dough into 48 even pieces, roll into balls, place on the parchment, cover with clean cotton towels and let rise in a warm area until almost tripled in size, anywhere from 1 1/2 to 3 hours. Heat the waffle iron to 400 degrees F. Lightly spray the waffle iron with nonstick spray or brush with melted butter. Cook the waffles until golden brown, about 2 minutes per side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 20439,"Garlicky Green Beans 1 pound frozen green beans 1 tablespoon water 1 tablespoon butter 1 tablespoon extra-virgin olive oil 6 cloves peeled garlic, thinly sliced 4 strips pre-cooked bacon Salt and pepper Instructions: In a microwave safe bowl, add green beans and 1 tablespoon water. Cover with plastic wrap and cook on high setting for 6 to 8 minutes or until crisp-tender. While green beans are cooking; in a large frying pan, heat the butter, oil, sliced garlic, and chopped bacon gently over medium heat. NOTE: Do not let garlic burn - a light golden brown is as dark as garlic should get. Drain any liquid from the green beans and add to frying pan. Toss to coat beans and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20440,"Pina Colada 4 ounces pineapple juice 2 ounces coconut milk, sweetened 2 ounces rum 2 ounces ice Instructions: Puree ingredients in blender until smooth. Adjust for taste.; ","[Coconut Wine, Rum, Sauvignon Blanc]" 20441,"Roasted Root Vegetables 1/2 butternut squash, skin on, cut into 1 inch wedges 4 small carrots, scrubbed and dried 4 small parsnips, scrubbed and dried 1 turnip, cut in half and then into 3/4 inch slices 2 red onions, quartered through the root 1 large garlic clove, minced 3 tablespoons olive oil 1 tablespoon thyme and rosemary, chopped 2 tablespoons balsamic vinegar 2 tablespoons brown sugar Salt and freshly ground black pepper Instructions: In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20442,"Salmon Rillettes With Tomato Salad 1 shallot, minced 2 tablespoons extra-virgin olive oil 1/2 pound salmon fillet, skin removed, cut into 4 pieces Kosher salt and freshly ground pepper 2 tablespoons dry white wine 1/4 pound smoked salmon 1 stick unsalted butter, cut into pieces and softened 1 tablespoon fresh lemon juice 1/4 teaspoon freshly grated nutmeg 1 pound grape tomatoes, halved 1/4 teaspoon sugar Kosher salt 1 tablespoon red wine vinegar 1 tablespoon dijon mustard 1/4 cup extra-virgin olive oil 1/4 cup heavy cream 2 tablespoons chopped fresh tarragon 1 tablespoon chopped fresh chives Freshly ground pepper Sliced crusty bread, for serving Instructions: Prepare the salmon: Cook the shallot with the olive oil in a skillet over medium heat, 2 to 3 minutes. Season the salmon with salt and pepper; add to the skillet. Add the wine, cover and cook over low heat until opaque, 3 to 4 minutes per side. Transfer the salmon to a plate and let the pan juices simmer, 2 minutes. Let cool. Pulse the smoked salmon and butter in a food processor to make a coarse paste. Flake in the cooked salmon; add the pan juices, lemon juice, nutmeg and 1/4 teaspoon salt. Pulse until incorporated. Spoon into a bowl, cover and chill at least 1 hour. Make the salad: Toss the tomatoes, sugar and a pinch of salt in a bowl. In a separate bowl, whisk the vinegar, mustard and 1/2 teaspoon salt, then whisk in the olive oil. Whisk in the cream, tarragon and chives. Toss in the tomatoes and season with salt and pepper. Serve with the salmon rillettes and bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]

" 20443,"Mince Pies 1 quantity sweet shortcrust pastry, recipe follows 9 ounces/250 g mincemeat (just over half a jar), or make your own, recipe follows 1 egg, beaten Icing sugar (confectioners'), for dusting 7 ounces/200 g plain flour, sifted Pinch salt 3 1/2 ounces/100 g chilled butter, cubed 1/2 to 1 medium egg, beaten 2 large cooking apples, peeled, cored and cut into large chunks Finely grated zest and juice of 2 oranges and 2 lemons
9 ounces/ 250 g shredded suet, or butter,chilled and grated 10 ounces/275 g raisins 10 ounces/275 g sultanas (golden raisins) 10 ounces/275 g dried currants 4 1/2 ounces/125 g Candied Peel, chopped, recipe follows 1 pound, 7 ounces/650 g soft dark brown sugar 2 ounces/50 g nibbed (chopped) almonds, orchopped pecans 2 teaspoons mixed spice 2 1/2 fluid ounces/75 ml Irish whiskey or brandy 5 oranges 5 lemons 5 grapefruit (or 15 of just one fruit) 1 teaspoon salt 2 pounds, 12 ounces/1.25 kg caster sugar Instructions: Mince pies freeze very well, taking some of the headache out of all that Christmas preparation. If I make lots of these before Christmas, I freeze them raw and then cook them on the day. Cooked mince pies can be stored in a biscuit tin or airtight box and warmed through gently before serving. They are perfect with a glass of spicy mulled wine or a cup of coffee for a festive snack. Preheat the oven to 400 degrees F/200 degrees C/Gas mark 6. Brush the tin with melted butter.
On a floured work surface, roll out the pastry to 1/8-inch/3 mm thick and, using the 2 1/2-inches/6 cm cutter, cut out 24 circles for the bases. Then use the smaller plain/fluted cutter or star cutter to cut-out 24 circles/stars for the lids. Re-roll the trimmings, if necessary.
Line the holes of the cake tin with the larger pastry rounds. Fill each base with a teaspoon mincemeat and top with one of the smaller rounds or stars. Brush the tops of the mince pies with the beaten egg.
Bake in the oven for 10 to 13 minutes until pale golden. Cool for 5 minutes before removing from the tin and transfer to a wire rack to cool. Dust with icing sugar (confectioners') to serve. This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the refrigerator for a couple of days. Shortcrust Pastry:
Put the flour, salt and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 3/4-inch/2 cm thick, then wrap in cling film or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. Variations: Sweet Shortcrust Pastry: In place of the pinch of salt, use 1 tablespoon icing sugar (confectioners'). Soured cream shortcrust pastry: Replace the egg with 2 tablespoons sour cream or creme fraiche, adding just enough to bring it together. This delicious mincemeat will keep happily in a cool dark place for at least a year. If you are making your own suet (the fat that surrounds the beef kidney), make sure that every trace of blood has been removed before you whiz it in the food processor, otherwise it will cause the mincemeat to go off. Mincemeat:
Put the apple chunks in a small saucepan with 1 teaspoon water, cover and cook over low heat for about 8 to 10 minutes until the apples are cooked down to a pulp. Allow to cool.
Mix the apples with the orange zest, orange juice, lemon zest, lemon juice, suet, raisins, sultanas, currants, candied peel, dark brown sugar, almonds, mixed spice, and whiskey in a large bowl and put into sterilized jars.* Leave to mature, if possible for at least 2 weeks before using. Cut the fruit in 1/2 and squeeze out the juice. (Reserve the juice for another use, perhaps home-made lemonade.) Put the peel into a large bowl, add the salt and cover with cold water. Leave to soak for 24 hours.
Next day, throw away the soaking water; put the peel in a large saucepan and cover with fresh cold water. Bring to the boil, cover and simmer very gently for about 3 hours or until the peel is soft.
Remove the peel from the pan and discard the water. Scrape out any remaining flesh and membrane from inside the cut fruit, using a teaspoon, leaving the white pith and rind intact.
In a clean large saucepan, dissolve the sugar in 1 3/4 pints/1 litre of water, then bring to the boil, stirring to dissolve the sugar. Add the peel and simmer gently for 30 to 60 minutes until it looks translucent (shiny and 'candied') and the syrup forms a thread when the last drop falls off a metal spoon. Remove from the heat and allow to stand for 20 to 30 minutes to slightly cool.
Put the candied peel into sterilized glass jars* and pour the syrup over. Cover and store in a cold place or in the refrigerator. It should keep, stored like this, for at least 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20444,"Congril Habanero con Basmati Rice 4 slices bacon 4 cloves garlic, chopped 1 large onion, small dice 1 can black beans or 1/2 pound dry black beans soaked overnight and cooked in water until tender 2 cups Basmati rice 2 cups water 3 tablespoons extra virgin olive oil 1/2 tablespoon salt and pepper 1 large green bell pepper, small dice Instructions: In a large casserole pot or Dutch oven fry bacon until crisp, add the chopped garlic and onion. Next, add tender black beans and mix for a while, add 2 cups of rice that has been washed and drained, 2 cups water, olive oil and season with salt and pepper. Add the green pepper and mix until all is well incorporated. Bring the mixture to a boil, reduce heat to a simmer, cover the pot and cook until rice and beans are cooked, approximately 30 minutes. Fluff with a big fork when done. If using canned softened beans the water in the can is enough, but if you're using dry beans then add 1/2 cup water to mixture. It is important to have a ratio of 2 cups rice to 2 1/2 cups water. It is important to use the water the beans were boiled in or the water that came in the canned beans. This gives the Congri the black-gray color that is typical of this dish. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 20445,"Muscovado Cocoa Chip Cookies 1 1/3 cups (6 ounces) all-purpose flour, spooned and leveled 1/3 cup (1 ounce) unsweetened natural cocoa powder 1 teaspoon baking soda 1/2 teaspoon fine sea salt 6 tablespoons (3 ounces) unsalted butter, at room temperature 1 cup (7 5/8 ounces) dark muscovado sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1/3 cup (2 ounces) chopped bittersweet chocolate (60- to 70-percent cacao) Instructions: Line a 12-by-17-inch baking sheet with parchment paper.
Into a medium bowl, sift together the flour, cocoa powder, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add 2/3 cup of the sugar and beat until light in color and texture, about 3 minutes. Add the egg and vanilla extract and beat until the egg is fully absorbed and the mixture lightens in color, 1 minute more. Reduce the speed to low and gradually stir in the flour mixture just until combined (avoid over-mixing or the cookies will be dry!). Stir in the chocolate.
Use a 1 tablespoon measuring spoon to portion the dough onto the prepared baking sheets- 12 cookies per sheet, evenly spaced (the cookies won't spread too much during baking). Freeze until the dough is solid, about 30 minutes.
Meanwhile, position a rack to the center of the oven and preheat the oven to 350 degrees F.
Roll the dough balls in the remaining 1/3 cup sugar to coat completely.
Bake the cookies just until they are slightly puffed and the edges can be lifted off the parchment with a fingertip, but the cookies look somewhat underdone and soft towards the center, 10 minutes, being careful not to over-bake. Cool the cookies completely on the baking sheet set over a wire rack. Store in an airtight container at room temperature for up to 5 days. ","[Pinot Noir, Barolo, Tempranillo, Syrah]

" 20446,"Hanger Steak Tacos with cl and Herb Oils 1 large orange, halved 1 lime, halved 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1 teaspoon ground ancho powder Kosher salt 1 1/2 pounds hanger steak 1 tablespoon apple cider vinegar 1/2 teaspoon sugar 1/2 large red onion, thinly sliced 1 rounded teaspoon paprika 1 cup vegetable oil, plus more for the pan 1 cup lightly packed fresh cilantro sprigs, plus additional leaves for garnish 1/2 cup lightly packed fresh parsley leaves About 1/4 cup Mexican crema or sour cream 12 corn tortillas, warmed 1 avocado, halved, pitted and sliced Instructions: Bring a medium saucepan filled with water to a boil. Squeeze half of the orange and half of the lime into a large bowl and add the coriander, cumin, 1/2 teaspoon ancho powder and 1 teaspoon salt. Poke the steak all over with a fork and add it to the bowl, turning to coat; marinate at room temperature for 15 minutes. Meanwhile, combine the juices from the remaining orange and lime halves in a medium microwave-safe bowl with the cider vinegar, sugar, 1/4 teaspoon salt and 2 tablespoons water. Microwave until simmering, about 45 seconds. Add the red onion and let stand, tossing occasionally, until ready to serve. In a small saucepan, combine the paprika with 1/2 cup oil and the remaining 1/2 teaspoon ancho power. Bring to just below a simmer over medium-low heat and cook, stirring occasionally, until the oil is hot and bright red, about 3 minutes. Transfer to a small bowl. Prepare a large bowl of ice water. Add the cilantro and parsley to the boiling water and cook until just bright green and wilted, about 20 seconds. Quickly transfer to the ice bath to cool. Remove the herbs from the water and squeeze out as much of the water as possible. Place in a blender with the remaining 1/2 cup oil and blend on high until as smooth as possible. Strain through a fine-meshed sieve into a small bowl. Heat a little vegetable oil in a large cast-iron pan over medium-high heat until very hot. Remove the steak from the marinade and pat dry. Cook the steak, turning once, until well-seared on the outside and medium rare, 5 to 6 minutes per side. Transfer the steak to a cutting board and let rest 5 minutes; thinly slice across the grain. Sprinkle with additional salt. Adorn 4 plates with some crema and the cl and herb oils. Make 3 steak tacos per person, topping the tortillas with pickled onion, avocado, cilantro a drizzle of crema and some cl and herb oils. ","[Syrah, Tempranillo, Garnacha, Barbera]" 20447,"Twice Fried Green Beans 1 1/2 pounds green beans 3 cups peanut oil for deep-frying, plus 3 tablespoons for stir-frying 2 scallions, chopped 2 cloves garlic, minced 2 tablespoons minced soaked dried shrimp 2 tablespoons water 1 tablespoon soy sauce 1 teaspoon sugar Salt and freshly ground black pepper Instructions: Heat 3 cups of the peanut oil in a large pot to deep-fry temperature (350 degrees F), and fry the beans in batches until tender but still crisp, 2 to 3 minutes. Use a slotted spoon to transfer beans to paper towels to drain. Heat the remaining 3 tablespoons oil in a wok or large skillet. Add the scallions and garlic and cook just long enough to release the aromas, about 1 minute. Add the shrimp and green beans and mix well to coat the beans. Stir in the water, soy sauce, sugar, salt and pepper, and cook for another 1 to 2 minutes, tossing to heat through. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 20448,"Curried Shrimp with Coconut Milk 2 tablespoons butter 1 1/2 pounds large raw shrimp, shelled and deveined 1 yellow onion, chopped 2 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoons Madras curry powder 2 cloves garlic, minced or pureed 3-inch piece of ginger, grated (2 tablespoons) 1 red pepper, cut into julienne 1 chayote squash (christophine), diced One 13-ounce can coconut milk 1 bunch scallions, cut into 1-inch lengths 1/2 bunch fresh cilantro, leaves only Juice of 1/2 lime, freshly squeezed Instructions: Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 20449,"Super Decadent Mac and Cheese 1/4 cup unsalted butter, plus more for greasing the dish Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream, plus more if needed
4 ounces cream cheese
One 16-ounce block sharp Cheddar, shredded 1 1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes 1 teaspoon granulated garlic
2 large eggs
1/2 cup sour cream
Instructions: Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter. Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside. Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper. Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20450,"Sangria Mix 2 cups water 3/4 cup sugar 2 tablespoons apricot puree 1 teaspoon blackberry puree 4 oranges, juiced 3 limes, juiced 2 lemon, juiced Instructions: Boil the water, sugar and fruit purees for one minute to make a simple syrup. Remove from the heat and add citrus juices. This mixture can be mixed with a red or white wine or a sparkling wine. Mix six ounces of the wine with approximately two ounces of the sangria mixture and top with a splash of Sprite. Serve with a garnish of fruits of your choosing. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 20451,"Good Eats Roast Turkey 1 (14 to 16 pound) frozen young turkey 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Instructions: 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20452,"Guacamole with a Kick Vegetable oil, for frying 6 to 8 corn tortillas, each cut into 6 to 8 wedges Kosher salt and freshly ground black pepper 6 avocados, halved and pitted 2 cloves garlic, finely chopped
2 jalapenos, finely chopped
2 Roma tomatoes, finely chopped
Juice of 1 lime
1 chipotle pepper in adobo, finely chopped
1 small white onion, finely chopped
1/2 cup fresh cilantro leaves
Instructions: Heat about 1/2 inch oil in a large skillet over medium-high heat until it starts to shimmer. Fry the tortilla wedges in batches until golden brown and crisp, 2 to 3 minutes. Drain on paper towels and season with salt. Scoop the avocado flesh into a large bowl and mash it as finely or coarsely as you like. Stir in the garlic, jalapenos, tomatoes, lime juice, chipotle and onion. Taste and adjust the seasoning with salt and pepper. Stir in the cilantro leaves just before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 20453,"Roasted Spot Prawns 16 Spot prawns, butterflied, shell on 2 pounds Crabcake mix ( search crabcake mixture ) 1 quart hot and sour vinaigrette (search Hot and Sour Vinaigrette) 3 English cucumbers, junlianned and seeds removed 1 red pepper, bruniose 1 yellow pepper, bruniose 1 green pepper, bruniose 1 tablespoon ginger, chopped 1 teaspoon shallot, chopped 1 teaspoon garlic, chopped 2 tablespoons mint, chopped 2 tablespoons cilantro, chopped 1 quart Hollandaise ( search Hollandaise sauce ) Instructions: Preheat oven to 500 degrees. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces in water on pan. Cook for approximately 5 minutes. Meanwhile, bring vinaigrette to a boil. Add cucumbers until slightly wilted. Remove from pan and keep warm. Add peppers, ginger, shallot and garlic and reduce sauce slightly. Add mint and cilantro. Place cucumber julienne in center of plate. Add prawns in center. Top each prawn with 1 tablespoon of hollandaise. Finish by spooning vinaigrette around plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 20454,"Grilled Green Beans 1/2 pound fresh green beans 1/8 cup olive oil Sea salt and fresh ground pepper Instructions: Toss beans with olive oil, salt and pepper. Grill for 10 to 15 minutes. ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 20455,"Pasta with Ivory Sauce 2 cups Ivory sauce 1 tablespoon sliced scallion 1 cup thawed frozen \mixed vegetables\ 1/2 cup grated Pecorino cheese 1 cup canned black eyed peas, Salt and pepper drained and rinsed 8 ounces cooked dry pasta, A few sun-dried tomatoes packed short shape in oil Instructions: Bring Ivory sauce to a boil. Add vegetables and peas and bring to a simmer. Pat dry sun-dried tomatoes and cut into slivers. Add to sauce with scallions. Stir in half of cheese; reserve other half for garnish. Spoon sauce over pasta and garnish with cheese. ","[Chardonnay, Vermentino, Gavi, Barbera]" 20456,"Tuna Burgers with Tapenade Aioli 1 1/2 pounds fresh tuna steaks, finely chopped 2 tablespoons Dijon mustard 1 tablespoon chipotle pepper puree 3 tablespoons canola oil 1 tablespoon honey 2 green onions, thinly sliced Salt
Freshly ground black pepper
4 ciabatta rolls or French bread Watercress 1/4 cup kalamata olives, pitted and chopped 2 tablespoons capers, drained 2 cloves garlic, coarsely chopped 1 lemon, zested 1/2 lemon, juiced 1/2 cup prepared mayonnaise Salt Freshly ground black pepper Instructions: Combine the tuna, Dijon, chipotle, oil, honey and green onion in a bowl and season with salt and pepper. Shape the chopped tuna firmly into 8 round uniform patties about 1 1/2 inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.) Grill burgers for 3 minutes on each side for medium doneness. For the tapenade aioli: Combine olives, capers, garlic, lemon zest and lemon juice in the bowl of a food processor and process until coarsely chopped. Add the mayonnaise and process until smooth, season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
Serve burgers with ciabatta rolls and aioli. Garnish with watercress. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20457,"Toffee Brownie Cheesecake Nonstick cooking spray 3/4 cup (102 grams) all-purpose flour 3/4 cup (67 grams) cocoa powder 1/4 teaspoon kosher salt 4 chocolate-covered toffee bars (39 grams/1 1/3 ounces each) 3/4 cup (168 grams) unsalted butter, cubed 3/4 cup (120 grams) semisweet chocolate chips 1 cup (200 grams) packed brown sugar 3 eggs, at room temperature 3 teaspoons (15 milliliters) vanilla extract 2 bricks full fat cream cheese (250 grams/about 9 ounces each), at room temperature 1/2 cup (100 grams) granulated sugar 3/4 cup (185 milliliters) 35% cream Instructions: Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9-inch springform pan with nonstick cooking spray. Line the bottom of the pan with a round of parchment paper and the sides with one or two strips of parchment. Whisk together the flour, cocoa powder and salt in a bowl. Chop 2 of the chocolate toffee bars into bite-sized pieces and stir into flour mixture. Set a large heatproof bowl over a pot of lightly simmering water. Add the butter and chocolate chips and stir until melted and smooth. Remove from the heat and stir in the brown sugar. Beat in the eggs, one at a time, followed by 1 1/2 teaspoons of the vanilla. Add the flour mixture and stir to combine. Spread the batter into the prepared pan. Bake just until firm, 20 to 25 minutes. Cool completely. For the cheesecake layer, beat the cream cheese in a stand mixer fitted with a paddle or hand mixer on medium-high speed until smooth, about 1 minute. Scrape down the bowl, add in the sugar and remaining 1 1/2 teaspoons vanilla and continue to beat until smooth and creamy, about 2 minutes. Using a hand mixer, whip the cream in a medium bowl to stiff peaks. Fold the whipped cream gently into the cream cheese mixture. Spread evenly over the cooled brownie layer. Finely chop the remaining 2 chocolate toffee bars and sprinkle over the edge of the cheesecake. Place in the fridge to firm up for at least 5 hours or up to 5 days before cutting to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20458,"Butcher's Roast Beef Sandwich 3 pounds beef top round roast 6 cloves garlic, minced
1/2 red onion, finely chopped
Kosher salt and coarsely ground black pepper
2 ancho chiles
1/4 cup canola oil
1 cup mayonnaise Flatbread, recipe follows Beef tallow, for toasting flatbread Caramelized onions, for serving Sliced Swiss cheese, for serving
4 ounces fresh yeast 1 1/4 ounces sugar
4 pounds bread flour
1/3 cup olive oil, plus more for oiling baking sheets 2 ounces kosher salt
Instructions: Preheat the oven to 300 degrees F. Coat the top round with the garlic, onion and liberal amounts of salt and pepper. Rub the seasoning into the meat and place on a roasting rack in a baking pan. Roast until the internal temperature reaches 125 degrees F, about 1 hour. Remove from the oven and set aside to rest for at least 90 minutes before slicing. Put the ancho chiles and oil in a blender and blend on high speed until finely pureed. Strain through a fine-mesh strainer or cheesecloth into a container. Gradually stir cl oil into the mayonnaise until the desired spice level is reached; the mayonnaise should be a bright neon orange. Cut the flatbread into twelve 8-by-9-inch rectangles and toast with beef tallow on a griddle over high heat until light golden brown. Slice each rectangle in half horizontally, then smear the cut-sides with mayonnaise. On baking sheets, make twelve stacks of sliced roast beef, caramelized onions and Swiss cheese. Run under the broiler until the cheese is melted and the meat is warm. Transfer the stacks to the flatbread bottoms and form sandwiches. Slice the sandwiches on a diagonal to plate. Mix together the yeast, sugar and 1 1/2 cups of warm water (just under 110 degrees F) in a large bowl and set aside until tripled in size. Place the yeast mixture into the bowl of a stand mixer fitted with the dough hook and add the flour, oil, salt and 4 cups of tepid water. Mix on low speed until incorporated, then mix on medium speed for 10 minutes. Remove the hook but leave the dough in the mixer bowl. Let rise until doubled in size, about 30 minutes. Preheat the oven to 375 degrees F. Remove the dough from the bowl and divide into 4 pieces. Place each piece on an oiled baking sheet and let rest for 30 minutes. Press the dough out to fill the baking sheets, then let rest for another 20 minutes. Press the dough again to fill out the baking sheets; let rest for 20 more minutes. Press the dough for the third time to fill out the baking sheets; let rest for 5 minutes. Bake for 18 minutes, rotating the baking sheets halfway through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20459,"Brown Lentil Salad 1 1/2 cups dry brown lentils 1 yellow onion, peeled, cut in half and stuck with 2 cloves 1 bay leaf 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 small bulb fennel, minced 6 radishes, minced 1 green pepper, minced 1 carrot, peeled and minced 1 large red onion, minced 2 cloves garlic, minced or pureed 3 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1/2 cup extra-virgin olive oil 1 bunch fresh oregano, chopped Instructions: Rinse and drain lentils. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 1020 minutes until lentils are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool. Mix lentils in a bowl with fennel, radishes, green pepper, carrot, onion and garlic. Make vinaigrette by whisking together vinegar and mustard in small bowl, then gradually drizzling in olive oil while whisking until an emulsion is formed. Pour vinaigrette over lentils and vegetables, add oregano, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Vermentino]" 20460,"Italian Tortilla Pizza 4 whole-wheat tortillas (6- inches in diameter) 2 medium tomatoes, seeded and chopped 1/4 cup coarsely chopped pitted calamata olives 1/4 cup freshly grated Parmesan 2 tablespoons fresh basil leaves Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Put the tortillas onto a baking sheet and top each with tomatoes and olives. Sprinkle some cheese on top of each pizza and bake for 10 minutes. Garnish each pizza with torn basil leaves and season with pepper. Allow pizza to cool for a few minutes then slice each tortilla into 4 wedges. ","[Sangiovese, Barbera, Montepulciano]" 20461,"Pea Soup with Lemon Mascarpone 1 tablespoon unsalted butter 1 tablespoon olive oil
1 small clove garlic, grated or minced
1/2 onion, finely chopped
1 pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 cups chicken broth
1 pound frozen peas
1 tablespoon chopped fresh flat-leaf parsley, plus more for serving
1/3 cup mascarpone
1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice Instructions: Heat the butter and oil in a medium saucepan over medium heat until the butter melts. Add the garlic, onions, crushed red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are slightly softened but not golden, about 4 minutes. Add the chicken broth and 1 cup water and bring to a boil over high heat. Reduce the heat to keep the soup at a low simmer and simmer, partially covered, until the onions are tender, about 7 minutes. Add the peas and parsley and cook until the peas are just thawed and tender, about 3 minutes (the soup may not return to a boil). Transfer to a blender and blend until very smooth (be careful when blending hot liquids). Season with salt and pepper to taste. Stir the mascarpone with the lemon zest and juice, 1 tablespoon water and a pinch of salt in a small bowl. Serve the soup warm, with a dollop of lemon mascarpone and a little bit of chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20462,"Orange Pancakes with FAGE Total® Greek Yogurt 10.6 oz FAGE Total? Greek Yogurt 14 oz FAGE Total? 0% Greek Yogurt 7.9 oz plain flour 2.5 oz sugar 1 tsp baking soda ? tsp baking powder 1 egg 4.7 fl oz orange juice Drizzle maple syrup 2 oranges, peeled and segmented Instructions: Combine the flour, sugar, baking soda and baking powder. Stir in egg, orange juice and 300g FAGE Total? Greek Yogurt. Leave to rest 5 minutes. Heat a large non-stick fry pan with a little oil in it, and then wipe it out with a kitchen paper. BE CAREFUL - IT'S HOT! Using a small ladle, pour 1 ladle of the mixture into the pan, twisting it around to make a pancake shape. When large bubbles form on top of the pancake, flip it over to brown the other side. When golden brown on both sides, remove from pan, keep warm and repeat this process a further 7 times, until you have 8 golden pancakes. To serve, place 1 pancake on a plate with 4-5 orange segments and a large spoonful of FAGE Total? 0% Greek Yogurt. Place another pancake on top and drizzle with maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20463,"Chocolate and cl Cupcakes 6 tablespoons unsalted butter, cut into pieces 1/2 cup unsweetened Dutch-processed cocoa 1/3 cup freshly brewed coffee 1 cup all-purpose flour 1 cup packed light brown sugar 1 teaspoon ground cinnamon 3/4 teaspoon ground ancho cl powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/4 teaspoon ground cayenne 1/3 cup sour cream 2 large eggs, at room temperature 1 teaspoon pure vanilla extract Bittersweet Glaze: 1 tablespoons unsalted butter, cut into small pieces 2 ounces chopped bittersweet chocolate 1 teaspoon honey Large pinch ancho cl powder Pinch kosher salt
Whole dried chiles and edible gold dragees, for garnish, optional Instructions: For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners. Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine. Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt and cayenne in a large bowl. Beat the sour cream with the eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Fill each cupcake liner about two-thirds of the way full with batter. Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. For the glaze: Combine the butter, chocolate, honey, ancho powder and salt in a small microwave-safe bowl and cover with plastic wrap. Microwave on high until the butter and most of the chocolate is melted, about 1 minute. Whisk until smooth and let sit to cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze. Garnish with chiles and dragees if desired. ","[Syrah, Cabernet Sauvignon, Merlot, Pinot Noir]

" 20464,"Mock Mashed Potatoes 2 medium heads cauliflower (1 1/2 pounds each) 2 tablespoons extra-virgin olive oil 2 teaspoons fresh thyme leaves, chopped 3 cloves garlic, finely chopped 1/2 cup nonfat Greek yogurt 1/4 cup grated Parmesan Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter Instructions: Core the cauliflower heads and cut the stems and florets into 1-inch pieces. Bring 1 inch water to a boil in a large saucepan fitted with a steamer insert. Put the cauliflower into the pot, cover and steam until tender, 10 to 12 minutes. Lift the cauliflower pieces from the saucepan and spread out on a large platter lined with a clean kitchen towel. Let the cauliflower dry for 5 minutes.
Meanwhile, combine the oil, thyme and garlic in a small nonstick skillet. Cook over medium-low heat, stirring occasionally, until the garlic is fragrant and beginning to brown, about 3 minutes. Scrape the garlic oil into the bowl of a food processor. Add the cauliflower, yogurt, Parmesan, and 1 teaspoon salt and several turns of black pepper to the food processor and blend until smooth and light, scraping down the bowl as needed. Transfer to a bowl and top with the butter and some more black pepper. Stir the butter into the cauliflower before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20465,"Carnitas 2 pounds lard 2 1/2 pounds pork butt, trimmed and cut into 2-inch cubes 2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup cl de Arbol Salsa, recipe follows 1/2 pound Italian Roma tomatoes 3/4 pound tomatillos, husked and washed 1 cup (30 - 40) Arbol chiles 1/2 bunch cilantro, leaves only, roughly chopped 1 medium white onion, chopped 4 garlic cloves, crushed 2 cups water 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: In a large saucepan melt lard over moderate heat. Add pork, salt and pepper and simmer until tender. Cook about an hour, being careful not to crisp the meat. Remove pork and set aside until cool. Shred the meat by hand or with tines of a fork. Remove and discard any remaining fat. Transfer to a medium saucepan, add the arbol salsa and cook over moderate heat, stirring frequently. Serve or assemble within a toasted corn tortilla to make taco. Carnitas can stay refrigerated for up to five days before assembling within a taco. Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients. Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 20466,"Fresh Pesto Shrimp Pasta 1/4 cup pine nuts 2 tablespoons minced garlic 1/4 cup olive oil 1 cup fresh basil leaves
1/4 cup fresh mint leaves 1/2 cup grated Parmesan 2 pounds 21/25 count shrimp, peeled and deveined Salt and freshly ground black pepper 2 tablespoons grapeseed oil 2 tablespoons minced red onion 1/4 cup dry white wine, plus more if needed 1 cup heavy cream 1 pound spaghetti, cooked 1 tablespoon minced fresh parsley 1/4 cup thin-sliced tomato skin, julienned Instructions: For the pesto: In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Next, add the basil and mint and pulse until the leaves are minced. Add the cheese and pulse 4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive oil to finish.
For the pasta: Pat the shrimp dry and season with salt and pepper. In a saute pan over high heat, add the grapeseed oil and allow to come to the verge of smoking. Next, add the shrimp and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. After the shrimp are medium, add the onions and allow to cook until translucent, about another 2 minutes. Deglaze the pan with the white wine. Stir in 1/4 cup pesto. Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. Finally, add the pasta and stir. Finish by seasoning with salt, pepper and additional pesto if necessary. Allow to warm for 2 minutes, and then portion and serve. Top with the parsley and tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 20467,"Snow Cone Cake Cooking spray 2 15- to 18-ounce boxes white cake mix (plus required ingredients) 2 16-ounce tubs white frosting Yellow, blue and red coarse sugar, for topping Parchment paper, for wrapping Instructions: Preheat the oven to 325 degrees F. Coat three 8-inch round cake pans and one 8-inch (1 1/2-quart) ovenproof bowl with cooking spray. Make the cake mixes as directed; pour 3 1/2 cups batter into the bowl and divide the rest among the cake pans. Bake until a toothpick inserted into the cakes comes out clean, 20 to 25 minutes for the 8-inch cakes and about 45 minutes for the bowl cake. Let the cakes cool about 20 minutes, then turn out onto racks to cool completely. Stack the three 8-inch cakes on a cardboard circle or cutting board, spreading frosting between each layer; put the top layer on upside down. Spread more frosting on the top layer. Trim the larger side of the bowl cake with a long serrated knife to make it level, then place cut-side down on top of the layer cake. Trim around the side of the layer cake so it is the same diameter as the bowl cake. Transfer the cake to a parchment-lined baking sheet; cover with a thin layer of frosting. Freeze 15 minutes. Cover the cake with more frosting, then mark the top with a skewer to separate into three sections. Make stripes of yellow, blue and red coarse sugar on the top of the bowl cake. Cut a 6-by-40-inch strip of parchment paper. Make small pleats in the parchment 1 to 1 1/2 inches apart. Fold down one long edge of the paper by about 1/4 inch to make a rim; fold again to secure. Wrap the paper around the cake with the folded edge on top, leaving the sugared part exposed. Gently press the paper against the frosting, then tuck the bottom edge of the paper under the cake using an offset spatula. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20468,"Jeffrey's Spicy Margarita Ice 1 1/2 ounces spiced silver tequila, recipe follows 1/2-ounce orange brandy 2 limes, juiced 1 tablespoon agave syrup 750ml bottle silver tequila (recommended: Herradura) 1 fresh orange habanero pepper (may substitute jalapeno or serrano) Instructions: In a shaker or pitcher add a handful of ice, the tequila, orange brandy, lime juice and the agave syrup. Shake vigorously. Strain into a martini glass and serve. Cut the habanero in half (do not touch your eyes after handling the cl pepper). Push the 2 halves into the bottle of tequila. Close the lid and let it sit for at least 24 hours. You can leave the cl pepper in the bottle until the tequila is gone. ","[Tequila, Mezcal, Cava]" 20469,"Peanut Butter Brownie Cookies 1 box of Duncan Hines? Chewy Fudge (19.9 oz) or Milk Chocolate Brownies (20 oz) 1/4 cup butter 4 oz of softened cream cheese 1 egg 1 cup powdered sugar 1 cup peanut butter Duncan Hines? Milk Chocolate Frosting or Classic Chocolate Frosting Instructions: Heat oven to 350 degrees F. In medium bowl, beat brownie mix, with melted butter, cream cheese and egg, by hand until well blended. Drop dough onto ungreased cookie sheets about 2 inch apart. Should make 24 cookies. In small bowl mix powdered sugar and peanut butter together and roll into 24 balls. Lightly press peanut butter balls into surface of uncooked brownie cookies and bake for 10 to 14 minutes or until edges are set. Cool completely on cookie sheets. Transfer to wire rack. For easy clean up, place wax paper or parchment paper under wire rack. Place 6 tablespoons of frosting into a microwave safe container and melt (30 seconds). Drizzle melted chocolate over top of cookie. Cool. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 20470,"Roast Ham with Sweet Mustard Glaze 1 (6 to 8-pound) bone-in smoked ham Whole cloves 1 (15-ounce) can vegetable broth 2 cups pineapple juice 1/2 cup spicy brown mustard 2 tablespoons brown sugar 2 tablespoons honey 2 cloves garlic, smashed Instructions: Slice the surface of the ham about 1-inch deep on the diagonal from left to right, spacing each slice about 1 1/2inches apart. Then go back and slice diagonally from right to left spacing each slice about 1 1/2 inches apart to form a diamond pattern. Put a whole clove in the center of each diamond. Preheat oven to 350 degrees F. Put the ham in a roasting pan fitted with a rack. Add the vegetable broth to the bottom of the roasting pan. Bake in the oven for 1 1/2 hours. While the ham is cooking combine all the glaze ingredients in a pot, and reduce by half over medium-low heat. After 1 1/2 hours remove the ham from the oven and generously baste with the sweet mustard glaze. Return the ham to the oven and bake for an additional 30 minutes, basting with the remaining glaze every 10 minutes. After the ham has cooked for 2 hours and has become golden brown and caramelized remove it from the oven, to a cutting board, cover with foil and allow it to rest for 15 minutes before slicing and serving. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 20471,"Sausage and Leek Casserole Oil 2 cups leeks, cut in rings, rinsed thoroughly 1/8 teaspoon red pepper flakes 1/4 teaspoon cayenne 1/2 teaspoon salt 1/4 teaspoon black pepper 1 pound ground pork sausage 1/2 loaf French baguette 1 cup grated Cheddar 1 cup pepper jack cheese 6 each large eggs 1/2 cup milk 1/4 cup heavy cream Instructions: Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool. In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt. Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight. Preheat oven to 375 degrees F. The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 20472,"Citrus Trio Butter Dipping Cookies Mock2 1 cup unsalted butter, cool but not straight from the fridge 4 ounces cream cheese, cool but not straight from the fridge 1 cup sugar 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/4 teaspoon baking powder Dash salt Finely grated zest from 1 lime Finely grated zest from 1 orange Finley grates zest from 1emon Vegan Variation: 1 cup margarine (2 sticks), cool but not straight from the fridge 4 ounces vegan cream cheese, cool but not straight from the fridge 1 1/2 teaspoons vanilla extract Finley grated zest from 1 1emon Instructions: Preheat the oven to 350 degrees F. Add the butter, cream cheese, sugar and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters. Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips, about 2 inches apart, on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches. Remove from the oven, and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive! Vegan Variation: Preheat the oven to 350 degrees F. Add the margarine, vegan cream cheese, sugar, and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. (The mixture will look a little separated at this point. No worries, it comes together - scrape down the sides of the bowl.) In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters. Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips about 2-inches apart on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches. Remove from the oven and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20473,"Beet Salad with Watercress Drizzle 4 medium beets, with root and about 1 inch of the green attached, if possible 1/4 cup walnut pieces 4 cup watercress, washed well and dried 3 ounces reduced-fat soft goat cheese 1/2 cup lowfat buttermilk 1 1/2 teaspoons white wine vinegar 1/4 teaspoon salt, plus more to taste Freshly ground black pepper Instructions: Put the beets into a steamer basket over a large pot of boiling water. Cover and steam for about 45 minutes or until beets are tender. Drain and let cool until you can handle them. Cut the ends off of the beets and peel them (the peel should rub off easily with a little help from a paring knife here and there). Cut the beets into large dice. Toast the walnuts in a dry saute pan over medium-high heat for 3 minutes or until fragrant, and set aside. Put the watercress, goat cheese, buttermilk, vinegar and salt into a food processor and process until smooth and creamy. Put the beets on a serving dish, drizzle the watercress sauce on top and sprinkle with walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20474,"Ladd's Chocolate Pie 1 1/2 cups sugar 1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 egg yolks, beaten with a fork
6 1/2 ounces bittersweet chocolate, broken into pieces
2 tablespoons butter
2 teaspoons vanilla
1 baked pie shell (store-bought is fine)
Optional toppings: whipped cream, hot fudge sauce, caramel sauce, chopped walnuts, raspberries and sprinkles
Optional toppings: whipped cream, hot fudge sauce, caramel sauce, chopped walnuts, raspberries and sprinkles Instructions: In a large saucepan over medium heat, stir together the sugar, cornstarch and salt. Pour in the milk, then the beaten eggs. Cook, stirring, until the mixture comes to a boil. Remove from the heat and add the chocolate, butter and vanilla. Stir until the chocolate is all melted. Pour into the baked pie shell and chill in the fridge for several hours until set. Serve plain to Ladd, serve topped with everything for Ree! ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 20475,"BLT Deviled Eggs 12 large hard cooked eggs 6 Tbsp. light sour cream 2 Tbsp. French's? Dijon Mustard 1 ripe avocado 24 slices cherry or grape tomato 2 slices crispy bacon, sliced or crumbled Shredded romaine lettuce Instructions: Remove yolks from whites and place in bowl. Mash yolks and blend in sour cream, mustard and avocado. Spoon/pipe yolk mixture into egg white halves. Top each egg with a cherry slice and pieces of bacon, then top with shredded lettuce. Arrange on platter. Chill, covered. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20476,"Lemon Meringue Angel Food Cake 1 1/2 cups (11 to 12) large egg whites 1 tablespoon cold water 1 cup sifted cake flour 1/2 cup granulated sugar 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1 teaspoon vanilla 2 teaspoons finely grated lemon zest 2 large eggs 3 egg yolks 1/2 cup sugar 6 tablespoons (2 lemons) strained lemon juice 1 tablespoon finely grated lemon zest 3 ounces (6 tablespoons) unsalted butter, chilled and cut into 6 pieces 1/4 cup water 2/3 cup sugar 1/3 cup (about 3) large egg whites 1/8 teaspoon cream of tartar 2 tablespoons sugar 1 teaspoon vanilla Instructions: For the cake: Place fresh, cold egg whites and cold water in the bowl of a heavy-duty mixer. Set aside until they are 60 degrees, or slightly below room temperature.
Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a dry, un-greased 10inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a long-necked bottle or large metal funnel nearby for inverting the baked cake.
Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks. Add the vanilla and lemon zest in the final moments of whipping.
Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one-quarter of the flour mixture at a time. Gently pour the batter into an un-greased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan.
To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface. Lift the pan from the cake. For the filling: In a 1 1/2 quart heavy-bottomed saucepan, whisk briefly to combine the eggs, egg yolks, sugar, lemon juice, and lemon zest. Add the pieces of butter, and place the saucepan over medium heat, stirring constantly over the entire bottom. Cook the mixture without boiling until it begins to develop body and thicken. Remove from heat and pour through a stainless steel sieve into a bowl. Cover the surface with plastic wrap, poke a few small slits in the plastic with the tip of a paring blade allowing steam to escape while cooling. Refrigerate (curd will thicken). For the frosting: In a 3-cup saucepan, combine the water and 2/3 cup sugar. Place over low heat to dissolve the sugar, then increase the heat to medium high and boil, without stirring, until a candy thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the sides of the pan with a brush dipped in cold water.) Near the end of the boiling time, whip the egg whites with the cream of tartar until soft peaks form. Add the 2 tablespoons sugar, and continue to whip until the whites are stiff but not dry. With the mixer running, pour the syrup onto the whipped whites. Continue to whip on medium speed, about 3 minutes more. Mixture will thicken, cool and form glossy, stiff peaks. Add the vanilla. Cool to room temperature, about 8 to 10 minutes, then frost cake right away.
Assembling the dessert: Cut cake into three layers. Spread the lemon filling equally between the two layers; top with remaining layer. Frost top and sides of cake with Italian Meringue Frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20477,"Chifrijo 1/4 cup chopped fresh cilantro 1 jalapeno, minced, optional 1 medium white onion, chopped 1 large tomato, chopped Juice of 5 limes or lemons 1/2 teaspoon salt 4 cups vegetable oil One 1-pound slab whole pork belly with skin or one 1-pound slab of unsalted, uncured raw whole bacon, cut into 1-inch pieces 8 to 10 cloves garlic, crushed 2 tablespoons salt 8 ounces black beans, washed and rinsed 2 whole cloves garlic plus 1 clove, minced 2 tablespoons vegetable oil 1 small yellow onion, finely chopped 1 tablespoon Salsa Lizano 1 teaspoon ground cumin 1 teaspoon ground black pepper 1 teaspoon salt 1 tablespoon cooking oil 1 clove garlic, minced 1/4 cup finely chopped yellow onion 1 cup uncooked white rice, medium or long-grain 1/2 teaspoon salt 1 Hass avocado, quartered, optional Tortilla chips, optional Instructions: For the pico de gallo: Combine the cilantro, jalapeno, if using, onion and tomato in a large mixing bowl. Add the lime juice (there should be enough juice to fill the bowl almost all the way up the mixture). Season with the salt. Mix well, cover and refrigerate until ready to use.
For the chicharron: Heat 1 cup of the oil in a medium pot over medium heat. Allow the oil to become very hot. Once the oil is hot, add the pork (you should be able to hear the sizzling fry song). Cook the pork, stirring as often as possible, 20 minutes. Add the garlic and salt and continue to stir until the pork has a lovely golden brown color, 20 to 40 minutes longer.
Remove the pork from the heat and allow to fully cool, 1 to 2 hours. Dice the pork into small pieces. Add the remaining 3 cups oil to a medium pot over medium-high heat. Once the oil is completely hot, flash-fry the diced pieces of chicharron until they have a deep, rich brown color and a crunchy texture. Set aside until ready to build the chifrijo. (The pork can be cooked a day ahead and refrigerated until ready to fry and use.)
For the black beans: Combine 5 cups water, black beans and the 2 whole garlic cloves in a medium pot. Bring the contents to a boil. Combine the oil, minced garlic and yellow onion in a medium saute pan over medium heat. Cook until the onions are a golden color, stirring occasionally, 5 to 8 minutes.
Remove the pot from the heat and add the sauteed onions and garlic, Salsa Lizano, cumin, pepper and salt. Return the pot to the heat and reduce from a boil to a simmer. Give one more stir, cover with a lid and allow the beans to cook until tender, 35 to 45 minutes.
For the rice: Heat the oil in a medium pot over medium-low heat. Add the garlic and onions, and saute until the onions are translucent. Add the rice, 1 1/2 cups water and salt. Bring the rice up to a boil and then reduce to a simmer and cover. Cook until the rice is fully cooked and fluffy, 25 to 35 minutes.
Now that all components have been prepared it's now time to build the chifrijo. In each small soup bowl, add a spoonful of the black bean liquid, 3 heaping tablespoons of the rice, 4 tablespoons of the black beans and 4 tablespoons of the chicharron. Top the chicharron with 2 to 3 tablespoons of the pico de gallo and a quarter of the avocado, if using. Generously drizzle with some extra Salsa Lizano and serve with tortilla chips on the side, if using. Chifrijo is best served with tortilla chips and an ice cold beverage. Pura Vida!! ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 20478,"Wedge Salad with Homemade Ranch and Crispy Onion Rings 1 head iceberg lettuce 8 radishes, thinly sliced 10 cherry tomatoes, halved
Homemade Ranch Dressing (see recipe below) 1/2 cup blue cheese, crumbled 1 tablespoon chopped fresh chives
Crispy Onion Rings (see recipe below) 1/2 cup mayonnaise 1/2 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon dried chives
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
1 large onion 2 cups water
1 cup unbleached all-purpose flour
Kosher salt
11/2 cups panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
2 large egg whites
Non-stick cooking spray
Instructions: Remove any wilted leaves from the outside of the iceberg lettuce. Remove the core and slice the head of lettuce in half from top to bottom. Cut each half into 3 wedges. Arrange 6 wedges on a platter. Top each wedge with sliced radishes and halved cherry tomatoes. Drizzle about 1/2 cup of dressing all over the lettuce and veggies. Top with the blue cheese and chives. Place baked onion rings on top. Serve with extra dressing on the side. Add the mayonnaise, sour cream, vinegar, garlic powder, chives, dill, parsley, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a high-powered blender and blend until smooth and creamy, about 1 minute. Transfer the dressing to a bowl and refrigerate until ready to serve. Dressing can be kept in an airtight container in the fridge for up to 1 week. Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Slice the onion into 1-inch-thick rings. Separate the rings and save the small inner rings for another use. Add the large rings to a bowl and cover with the water. Let the onions sit while you prepare the dredging stations. Add the flour and 1/2 teaspoon salt to a medium shallow bowl and whisk to combine. Add the panko, garlic powder, onion powder, 1/2 teaspoon salt and pepper to a second shallow bowl and whisk to combine. Add the egg whites to a third shallow bowl and whisk vigorously until they are frothy and foamy, but not holding peaks. Remove each onion ring from the water, shaking off any excess, and place immediately into the flour mixture, making sure to toss until it\u2019s fully coated. Next, dip the onion ring into the egg white mixture, flipping to coat thoroughly. Shake off any excess egg white and transfer the onion ring to the panko mixture, gently pressing in the breadcrumbs to adhere. Place the onion ring on the prepared baking sheet and continue the process with the rest of your onion rings. Generously spray the onion rings with non-stick cooking spray. Flip the onion rings and generously spray the other side. Bake until golden brown and crisp, flipping halfway through, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20479,"Raspberry and Chocolate Hi-Hat Cupcakes 1 cup all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda
1/2 teaspoon fine salt 3/4 cup milk
1/2 cup cocoa powder
1 cup sugar 3/4 cup vegetable oil 1 teaspoon pure vanilla extract 1 large egg
20 cake ice cream cones One 1.3-ounce bag freeze-dried raspberries 1 1/3 cups sugar 1/2 teaspoon cream of tartar Pinch of fine salt 8 large egg whites 2 teaspoons pure vanilla extract 8 ounces bittersweet chocolate, finely chopped 2 tablespoons coconut oil Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Whisk together the flour, baking soda and salt in a medium bowl; set aside.
Heat the milk in a saucepan until hot but not boiling. Pour over the cocoa powder in a large bowl and whisk until smooth. Cool slightly, about 5 minutes. Whisk the sugar, vegetable oil, vanilla and egg into the cocoa mixture. Whisk in the dry ingredients until smooth.
Place the cones upright so they fit snugly in 2 large loaf pans. Divide the batter evenly among the cones, filling them about halfway. Bake until a toothpick inserted in the middle comes out clean and the tops spring back when pressed lightly, 20 to 25 minutes. Transfer to a cooling rack and let cool completely. For the frosting: Put the freeze-dried raspberries in a blender or food processor and grind to a fine dust; set aside.
Combine the sugar, cream of tartar, salt and egg whites in a large metal bowl and whisk until smooth. Place over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat, stirring, until the mixture is warm and the sugar is dissolved, 2 to 3 minutes. Off heat, beat with an electric mixer on medium-high speed until the frosting is cool and forms stiff, glossy peaks, 4 to 6 minutes. Beat in the vanilla. Transfer one-third of the frosting to a large piping bag fitted with a 3/4-inch plain tip. Stir in 2 tablespoons of the raspberry powder to the remaining frosting and then put half of that into the piping bag on top of the white frosting. Stir in 2 more tablespoons raspberry powder into the remaining frosting and put into the piping bag.
Start by piping a spiral of white frosting onto each cupcake. Once you get to the pinker frosting, pipe a second spiral on each cupcake. When you get to the darker pink frosting, pipe a third spiral on each cupcake, ending with a bit of a peak of the dark frosting on top (The frosting on each cupcake should go from white on the bottom to dark pink on the top and look a bit like soft-serve ice cream.) Refrigerate until the frosting is well chilled, about 1 hour.
For the chocolate dip: Meanwhile, combine the chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until just melted, about 2 minutes. Transfer to medium narrow container (such as a pint-size deli container). Dip the frosting of each cupcake into the melted chocolate, leaving a little of the white frosting visible. Let the excess drip back off, then turn the cone right-side up and let the chocolate set until dry, about 5 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 20480,"Ginger Pom 1 part pomegranate liqueur 2 parts pomegranate juice 2 parts ginger ale Instructions: What can I say? Mix these ingredients together and chill. ","[Sak, Moscato, Riesling]" 20481,"Lobster Salad in Potato Leek Nests Vegetable oil, for frying 2 large leeks, white parts only 2 large russet potatoes, about 1 pound 2 tablespoons butter, melted 1 tablespoon all-purpose flour Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1 lemon, zest finely grated and juiced Pinch cayenne pepper 1/4 cup chopped chives, plus more for garnish 2 teaspoons fresh chopped tarragon leaves 3/4 pound cooked lobster meat, cut into 1-inch chunks 1 large fennel bulb, trimmed and cored, finely diced 1 rib celery, finely diced Kosher salt and freshly ground black pepper 1 head frisee, cleaned and leaves separated Black American caviar, for garnish, optional Instructions: For the nests: Heat about 4 inches of vegetable oil to 340 degrees F in a 4-quart saucepan. (Use a saucepan that is taller than it is wide.) Line a baking sheet with paper towels. While the oil is heating, halve and rinse the leeks. Slice them thinly and put in a medium bowl. Peel the potatoes and use a mandoline to julienne them. (To julienne without a mandoline, slice the potatoes about 1/8 inch thick, stack the slices, and slice 1/8-inch thick.) Toss the potatoes, butter, flour, salt and pepper with the leeks. Scoop about 1 cup of the potato mixture into a bird's next frying basket and immerse in the hot oil until set and golden brown. Transfer to the paper towels and repeat with the remaining mixture. For the lobster salad: Combine the mayonnaise, mustard, lemon zest and juice, cayenne pepper, chives and tarragon in a large bowl. Season with salt and pepper. Gently fold in lobster, fennel and celery. Taste and season with more salt and pepper, if necessary To serve, place a potato and leek nest in the centers of 4 plates. Mound a small bunch of frisee in the middle of the nests, and then top with some the lobster salad. Garnish with chives and caviar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20482,"Striped Bass and Shrimp Stew (Chupe de Corvina y Camarones), Ecuador 1 cup all-purpose flour 1 tablespoon Essence, recipe follows 1 1/2 pounds striped bass fillets 1/4 cup vegetable oil 3 tablespoons butter 1 teaspoon paprika 1 large onion, finely chopped 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 teaspoons minced garlic 2 sweet potatoes, peeled and cubed 3 cups shrimp or fish stock 2 cups heavy cream 1 cup grated Muenster cheese 1 pound small or medium shrimp 2 hard boiled eggs, sliced lengthwise into 6ths, garnish Chopped green onions, garnish Chopped fresh parsley, garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a shallow dish, combine the flour and Essence. Dredge the fish in the flour, shaking to remove any excess. In a large saute pan, heat the oil over medium-high heat. Add the fish and cook until lightly browned on both sides. Remove and drain on paper towels. Drain any remaining fat from the pan and wipe clean. Melt the butter in the saucepan over medium-high heat. Add the onion, paprika, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 12 minutes. Add the cream and bring to a simmer. Simmer until the potatoes are very soft and the sauce reduces and thickens, about 3 minutes. Add the cheese and stir to incorporate. Adjust seasoning, to taste. Add the fish and the shrimp, and simmer until the shrimp are pink and the fish is warmed through, 3 to 4 minutes. Remove from the heat. Spoon the stew into large bowls. Arrange the egg slices around the rim of the bowl, and garnish with the green onions and parsley. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 20483,"Korean Cream Cheese Garlic Bread 1 cup milk, at room temperature 3 tablespoons granulated sugar
One 1/4-ounce package active dry yeast (about 2 1/4 teaspoons)
6 tablespoons unsalted butter, at room temperature
1 teaspoon kosher salt
3 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 large egg, lightly beaten
Nonstick cooking spray, for the bowl and parchment 1 tablespoon milk 1 large egg 12 ounces cream cheese, at room temperature 1/4 cup granulated sugar
3 sticks (1 1/2 cups) unsalted butter, melted 1 cup heavy cream, at room temperature
1/3 cup minced garlic (15 to 20 cloves)
1/3 cup packed fresh parsley leaves, chopped
3 tablespoons granulated sugar
1 tablespoon honey
1 tablespoon garlic powder
1 teaspoon kosher salt
2 large eggs, at room temperature and lightly beaten Instructions: For the bread: Warm 1/4 cup of the milk in a small saucepan over medium-low heat to between 100 and 115 degrees F. Pour the warm milk into the bowl of a stand mixer fitted with a hook attachment. Add the sugar and yeast and let stand until foamy, about 5 minutes. Add the butter, salt, 1/2 cup milk and half of the flour to the bowl. Mix on medium-high speed just to incorporate. Add the egg and mix until fully incorporated. Add the remaining 1/4 cup milk and remaining flour. Knead with the hook on medium-high speed until the dough is smooth and pulls away from the sides, about 5 minutes (the dough will still be sticky).
Lightly spray a large bowl with cooking spray, scrape the dough into the bowl and turn to coat it with the spray. Cover with plastic wrap and let stand in a slightly warm place until doubled in size, about 2 hours.
Line a baking sheet with parchment and lightly coat with cooking spray. Turn the dough out onto a lightly floured surface. Cut the dough into 4 equal pieces with a bench scraper or chef\u2019s knife. Roll each piece of dough into a ball and arrange on the prepared baking sheet, leaving plenty of space between each. Loosely cover with plastic wrap and let stand again until puffy and doubled in size, about 45 minutes.
Position an oven rack in the middle of the oven and preheat to 375 degrees F. For the egg wash: Lightly whisk the milk and egg in a small bowl. Brush the rounds with the egg wash. Bake, rotating the baking sheet halfway through, until golden brown, about 24 minutes. Transfer the breads to a rack to cool completely. Reserve the baking sheet with parchment, as it will be used again. Leave the oven on. Once cooled, use a sharp serrated knife to cut each bread into 6 equal wedges partly through, leaving at least 1/4 inch intact on the bottom of each.
For the cream cheese filling: Meanwhile, beat the cream cheese in the bowl of a stand mixer fitted with a whisk attachment, scraping down the sides as necessary, until smooth, about 2 minutes. Add the sugar, gradually increase the mixer speed to medium high and beat until the sugar is incorporated and the filling is creamy and smooth, about 2 minutes.
Transfer the filling to a large piping bag. Pipe the filling in between the wedges of each bread, working from the outside to the center while holding and separating each wedge with your fingers. Be careful not to break the wedges. Save some filling for the end; set aside.
For the garlic butter custard: Whisk together the butter, heavy cream, garlic, parsley, sugar, honey, garlic powder, salt and eggs in a large bowl to combine.
Dip the breads one at a time in the garlic butter custard, cut-side down. Separate the wedges while holding each bread down in the custard to coat the inside and outside of each wedge. With two hands, carefully flip each bread upside down and submerge entirely in the custard. Arrange the breads back on the reserved parchment-lined baking sheet. After all of them have been dipped completely in the custard, repeat once more to double dip. Make sure there's plenty of minced garlic and parsley on the breads. (There will be custard leftover at the end.)
Bake until deep golden brown, glossy and crispy on the outside, 13 to 15 minutes (the garlic will start smelling fragrant and the custard drippings will start crisping/browning around the edges). Let cool for 10 minutes, then pipe some of the remaining cream cheese filling in the center of each bread. (The breads will open up slightly as you pipe in the center.) Serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20484,"Fresh Cran-Apple Crostata 2 1/2 cups unbleached all-purpose flour 2 tablespoons superfine sugar 2 teaspoons salt 1 cup (1/2 pound or 2 sticks) chilled unsalted butter, cut into tablespoon-size pieces 1 teaspoon pure vanilla extract 1/4 cup ice water, plus additional as needed 4 cups Granny Smith, Pippin, or your favorite apples, peeled and cut into 3/4-inch wedges 1/2 cup sugar 2 tablespoons unbleached all-purpose flour 1/4 teaspoon ground cinnamon 1/3 cup cranberry sauce 1/2 teaspoon sea salt, preferably gray salt 1 egg yolk beaten with 1 tablespoon heavy cream, for egg wash 2 teaspoons coarse sugar Instructions: Make the tart dough: Combine the flour, sugar, and salt in a food processor and pulse to blend. Add the butter and pulse until the mixture forms coarse crumbs. Add vanilla and water to processor, then slowly add flour and cinnamon sugar. Pulse just until a dough forms, adding a little extra ice water if necessary. Divide the dough in half, and shape each half into a 1-inch-thick round. Wrap 1 disk tightly in plastic wrap and refrigerate for at least 1 hour; freeze the other for future use. Put a pizza stone or cookie sheet in the oven and preheat the oven to 425 degrees F for 45 minutes. Remove the dough from the refrigerator about 15 minutes before rolling to soften it slightly. Place the dough round between 2 sheets of parchment paper and roll into a 13-inch round (about a 1/4-inch thickness), flouring the round lightly as needed to keep the dough from sticking. Remove the top sheet of parchment. Use the rim of a small round bowl to make 6 individual crostatas. Cut around the edge of the bowl, in the dough, with a sharp knife. Slide a pizza peel or rimless baking sheet under the bottom sheet of parchment, and remove excess dough from crostatas. To make the filling, combine the apples, sugar, flour, and cinnamon in a bowl and toss well. Add cranberry sauce and salt and toss again, briefly. Paint the edges of the crostatas with egg yolk wash. Fill the center of the dough rounds with the apples (about 1/2 cup each) in an even layer, leaving a border of about 1 1/2 inches. Fold the border up and over the apples to make a rim. Brush the rim with egg wash, then sprinkle with coarse sugar. Trim the excess parchment with scissors, and press sides together. Use the pizza peel or baking sheet to transfer the crostatas, still with parchment underneath, to the oven, sliding it, with the paper, directly onto the pizza stone. Bake until the crust is nicely browned and the apples are bubbling, about 40 minutes. Remove from the oven with the peel or baking sheet and let cool on a rack for 15 minutes before serving. Serve warm. Note: This can be made hours ahead and reheated before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20485,"Fried Chicken with Black Pepper Gravy 3 cups all-purpose flour 2 tablespoons baking powder
1 tablespoon yellow mustard powder
1 tablespoon Hungarian paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne
Kosher salt and freshly cracked black pepper
2 cups low-fat buttermilk
1/4 cup hot sauce
1 tablespoon apple cider vinegar
2 pounds bone-in, skin-on chicken thighs (about 8)
One 16-ounce container vegetable shortening
1 quart neutral frying oil
2 cups whole milk 1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 dashes hot sauce
Instructions: For the chicken: Whisk together the flour, baking powder, mustard powder, paprika, garlic and onion powders, cayenne and 1 teaspoon salt in a large mixing bowl. Whisk together the buttermilk, hot sauce and vinegar in a second bowl. Line a baking sheet with parchment paper. Line a second baking sheet with a cooling rack. Place the chicken on the parchment-lined baking sheet. Sprinkle both sides generously with salt and pepper. Working with one hand dedicated to the flour mixture and one hand dedicated to the buttermilk, dredge the chicken thoroughly in the flour mixture. Shake each piece individually to make sure it is fully coated and any excess flour is released. Place in the buttermilk mixture and toss gently to coat. Place the chicken back into the flour mixture to dredge again. Remove from the flour mixture and place on the parchment-lined baking sheet. (Reserve flour mixture.) Place a large cast-iron skillet over medium heat. Add the vegetable shortening to the skillet and heat until melted. Once all the shortening has turned to liquid, add oil to the skillet until it comes up 1 inch from the rim. Attach a deep-frying thermometer to the skillet and preheat the oil to 350 degrees F. Carefully add half the chicken to the oil. This will cause the temperature to decrease, so adjust the heat to maintain 325 degrees F. Fry the chicken, flipping only once halfway through, until an instant-read thermometer inserted in the thickest part of the meat, avoiding bone, registers 170 degrees F, 14 to 18 minutes. Remove the chicken to the cooling rack. Sprinkle with kosher salt and set aside; fry the remaining chicken. For the gravy: Transfer 1/4 cup of the frying oil to another cast-iron skillet over medium heat. Whisk in 1/4 cup of the flour mixture used to dredge the chicken. Cook until a smooth paste is formed, 2 to 3 minutes. While whisking continuously, pour in the milk. Simmer until the sauce thickens and can easily coat the back of a spoon, about 8 minutes. Season with salt, pepper and hot sauce. Pour the gravy over the fried chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 20486,"Grilled Pineapple with Iced Coconut Cream 1/4 cup shredded coconut, lightly toasted 1 pint coconut pineapple ice cream 1 (11.5-ounce) can pineapple coconut nectar 1 teaspoon dark rum 1 can sliced pineapple Instructions: To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden. In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside. To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 20487,"Opera Creams 3 cups sugar 1 cup heavy cream 1 tablespoon corn syrup 4 tablespoons butter 1/4 teaspoon salt 2 drops maple flavoring (not maple syrup) 2 teaspoons vanilla 1 cup pecans, sliced thin Instructions: Combine sugar, cream, corn syrup, butter, and salt in a heavy saucepan and cook over low heat until sugar is dissolved, stirring constantly. Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally. Remove from heat, and add maple flavoring and vanilla. Pour into a large bowl and beat with a mixer until creamy. Add pecans. Drop by teaspoonsful onto buttered waxed paper. Let cool for 1 hour. Store in an airtight container between layers of waxed paper. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 20488,"Chocolate-Cherry Pudding Pops 1 cup frozen or fresh Bing cherries, pitted and roughly chopped 2 cups cold milk
1/2 cup heavy cream
One 3.9-ounce box instant chocolate pudding mix
Instructions: Evenly divided the chopped cherries among the ice-pop molds. Combine the milk, heavy cream and instant pudding mix in a large pitcher and whisk together. Pour the pudding into the ice-pop molds, leaving at least 1/4 inch of space at the top of each mold (the mixture will expand).
Insert the sticks. Freeze for at least 6 hours or overnight. Fill a large bowl with warm water. Quickly dip the molds in the water to loosen the pops. Remove the pops from the molds and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 20489,"Sugarcane Skewered Sea Scallops with Mango Hearts of Palm Slaw and Scotch Bonnet Sugarcane Syrup 8 large sea scallops 4 sugarcane skewers 1 cup olive oil 2 tablespoons minced shallots 1 tablespoon minced garlic 1 tablespoon orange zest 2 tablespoons tamarind paste 1 tablespoon thyme 1/2 cup medium diced mango 1/2 cup medium diced jicima 1/2 cup hearts of palm 1/4 cup medium diced red pepper 1/4 teaspoon curry powder 2 tablespoons lime juice 2 tablespoons cilantro 1/4 cup mango puree 2 cups sugarcane juice 2 tablespoons minced ginger 1 tablespoon minced Scotch Bonnet pepper 4 allspice berries 1/2 cup lime juice Instructions: To make the skewers, place 2 scallops on each skewer and set aside.
For the marinade: Mix all of the ingredients together in 1 bowl, and pour over the scallops. Let the scallops marinate in the refrigerator for at least 1 hour.
To prepare the slaw, toss all of the ingredients together in 1 bowl and refrigerate.
For the sugarcane syrup: In a saucepan, combine the sugarcane juice, ginger, hot pepper, and allspice berries. Heat the mixture and reduce until you have a syrup.
To serve, use a hot pan or a grill and cook the scallops until desired doneness. Place the relish in the middle of the plate and rest the scallop skewers against the slaw. Drizzle the syrup around the plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20490,"Flat Apple-Cranberry Pie 3 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1 1/2 sticks (12 tablespoons) cold unsalted butter 3/4 cup cold vegetable shortening 1 large egg 5 tablespoons cold water 1 tablespoon distilled white vinegar 5 Granny Smith apples, peeled and sliced 1 cup cranberries, thawed if frozen 1/2 cup firmly packed light brown sugar 1/2 cup granulated sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt Juice of 1/2 lemon 6 tablespoons unsalted butter, cut into chunks 1 large egg beaten with 1 tablespoon water Instructions: Make the crust: Combine the flour and salt in a large bowl. Add the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 to 4 minutes. Lightly beat the egg with a fork, then add it to the crust mixture. Next, add the cold water and vinegar. Stir the mixture together until it?s just combined. Divide the dough in half and form into disks. Wrap in plastic wrap and freeze until firm, about 1 hour. Make the filling: In a large bowl, toss the apples, cranberries, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple. Line 2 baking sheets with parchment paper. With a rolling pin, begin rolling out the dough disks into 12-inch rounds on a lightly floured surface, rolling from the center outward. Be gentle and patient; it?ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below, use a nice sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Loosen the dough with a spatula, lift and carefully place each round on a prepared baking sheet. Preheat the oven to 375 degrees F. Place half the apple-cranberry mixture on 1 dough round and the other half on the other round. Fold in the edges so that the dough covers 2 to 3 inches of the apple-cranberry mixture. No need to be artistic?the more rustic, the better. Freeze the pies 30 minutes. Dot the tops of the pies with the butter chunks. Brush the crust edges with the egg wash. Bake the pies until the filling is golden and bubbling, 35 to 45 minutes. If the crust appears to brown too quickly, cover the edges with foil for the remaining baking time. Let the pies cool slightly, then slice into wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20491,"Manhattan Jelly Shots 1/3 cup sugar 20 dashes bitters 12 brandied or maraschino cherries, plus 1 tablespoon cherry juice 2/3 cup seltzer water One 1/4-ounce package unflavored gelatin (about 2 1/2 teaspoons) 1/3 cup rye whisky 3 tablespoons sweet vermouth 2 teaspoons orange zest Instructions: Combine the sugar, bitters, cherry juice and 2/3 cup regular water in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the sugar is dissolved, about 2 minutes. Add the seltzer water to the syrup mixture, sprinkle the gelatin on top and leave it to bloom for 5 minutes. Microwave the bloomed gelatin mixture until dissolved, about 30 seconds. Stir in the rye whisky, sweet vermouth and 1 teaspoon of the orange zest. Divide the mixture among twelve 2-ounce glasses and place a cherry in each glass. Refrigerate until set, at least 3 hours.
Before serving, garnish each shot with some of the remaining orange zest. ","[Rye Whiskey, Vermouth, Cognac]" 20492,"Chocolate Pudding with Cherries 1/2 cup whole milk 1 1/2 teaspoons unflavored gelatin powder 1 cup heavy cream 1/4 cup sugar Pinch of salt 1 tablespoon unsweetened cocoa powder 1 tablespoon hot water 4 ounces semisweet chocolate, chopped 1 cup fresh cherries, pitted and halved or quartered 1/2 teaspoon vanilla bean paste 1 teaspoon bourbon or cherry juice (or use water) Instructions: Put 1/4 cup milk in a small dish and sprinkle the gelatin on top. Let stand until the gelatin softens and looks wrinkly on top of the milk, 5 to 10 minutes. Meanwhile, combine the remaining 1/4 cup milk, the heavy cream, 3 tablespoons sugar and the salt in a medium saucepan. Stir the cocoa powder with the hot water in a small bowl until smooth, then add to the saucepan with the heavy cream mixture. Set the saucepan over medium heat and cook, whisking, until the sugar is dissolved, 3 to 4 minutes. Microwave the gelatin mixture until warm, about 20 seconds, then stir to fully dissolve the gelatin. Pour the gelatin mixture into the saucepan and cook, whisking, until the mixture is smooth and steaming but not boiling. Remove the pan from the heat and add the chopped chocolate. Let stand a few minutes, then whisk until very smooth and the chocolate is fully melted. Strain through a fine-mesh sieve into a large measuring cup or bowl. Evenly divide the mixture among 4 cups or ramekins. Let cool until no longer steaming, then cover with plastic wrap and refrigerate until set, at least 4 hours or overnight. Toss the cherries in a medium bowl with the remaining 1 tablespoon sugar, the vanilla bean paste and the bourbon. Let stand until juicy, tossing occasionally, 10 to 15 minutes. Spoon over the pudding. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 20493,"Poona Pancakes 1 cup basmati rice 1 cup black bean dal or lentils 3 cups water 5 tablespoons plain yogurt 1 1/2 teaspoons salt 2 tomatoes, peeled, seeded, and diced 2 serrano chiles, stems and seeds removed, diced 1 small red onion, diced 1/2 bunch cilantro, stems trimmed, roughly chopped 1/3 cup vegetable oil Yogurt, chopped tomatoes, and chopped cilantro for garnish Instructions: Pick over rice and dal to remove any pebbles or dirt. Process in a food processor or blender until a coarse flour, about 5 minutes. Mix ground mixture with water, yogurt, and salt in a bowl. Cover with plastic and set aside in a warm place at least 12 hours or as long as 24 hours. When ready, batter should be smooth and foamy, a bit thinner than pancake batter. Just before cooking, add tomatoes, serrano chiles, red onion, and cilantro. Stir to combine. Heat 1 tablespoon oil in a small, well-seasoned cast-iron skillet over high heat until medium hot. Pour in 1/3 cup batter, reduce heat to low, and spread batter evenly with a ladle or spatula. Fry until well browned, about 2 to 3 minutes per side. Repeat this procedure, heating an additional tablespoon oil each time, until all batter is fried. Stack pancakes between layers of aluminum foil in a roasting pan and keep warm in a 200 degree F oven. To serve, arrange 2 pancakes on each plate and top with yogurt, tomatoes, and cilantro. For smaller servings, slice each pancake into quarters and serve with garnishes for dipping. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]

" 20494,"Lemon Cakes 1/2 pound (2 sticks) unsalted butter at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract 2 cups confectioners' sugar 3 1/2 tablespoons freshly squeezed lemon juice Instructions: Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20495,"Creamy Chicken Enchiladas Verde 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup tomatillo salsa 1 small onion, chopped 2 cloves garlic, minced 2 tsp. oil 3 cups shredded cooked chicken breasts 1 can (4 oz.) chopped green chiles, drained 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA 8 flour tortillas (6 inch) Instructions:

1. HEAT oven to 350 degrees F.
2. MIX sour cream and salsa until well blended.
3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
5. SPOON about 1/3 cup chicken mixture down center of each tortilla
6. Roll up.
7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
8. BAKE 15 to 20 min. or until heated through. Serving Suggestion: Serve with a side of hot cooked rice to round out the meal. Special Extra: Sprinkle with chopped tomatoes and sliced green onions just before serving. Variation: Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed. How to Shred Cooked Chicken: Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 20496,"Chicken Pot Pie with Exotic Mushrooms and Tarragon 1 (3 to 3 1/2 pound) chicken Water to cover 2 teaspoons coarse salt 2 bay leaves 1 teaspoon whole white peppercorns 2 teaspoons each dry rosemary and thyme 1 small onion, peeled and studded with 6 cloves 2 carrots, peeled and diced 2 stalks celery, washed and diced 1 leek, washed and diced 1 recipe exotic mushroom and tarragon cream (recipe follows) 1 recipe pot pie tops (recipe follows) Reserved chicken cooking liquid 3 carrots sliced, about 3/4 cup 2 stalks celery, diced, about 1/2 cup 1 tablespoon sweet butter 2 tablespoons finely chopped shallots 1 pound mixed exotic mushrooms, sliced and broken by hand 1 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon pepper Reserved chicken meat 1/4 cup chopped fresh tarragon leaves 1 1/2 cups sifted allpurpose unbleached flour 1 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup buttermilk 1/4 cup heavy cream 5 tablespoons cold unsalted butter, cut into very small pieces 1 tablespoon melted butter Instructions: Wash the chicken under cold water. Tie the bay leaves, peppercorns, rosemary and thyme together in a piece of cheesecloth as a sachet garni. Put the chicken into a pot large enough to hold it, cover with cold water and bring to a boil. Reduce to a simmer and cook for 15 minutes, carefully skimming off any scum and grease that accumulates on the surface of the water. Add the salt, sachet garni and onion, carrot, celery and leek, return to the boil, reduce again to a strong simmer and cook for 45 minutes. Turn off the heat and cool the chicken in the broth in an ice water bath. When thoroughly cold, remove the chicken and strip off all of the skin and discard. Strip the meat from the bones, and shred using scrupulously clean hands and work station. Strain the liquid, discard the vegetables and the bouquet garni. Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes . Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit. 4 to 6 portions In the bowl of a mixer fitted with a paddle, combine the flour, sugar, baking powder, and salt. After the dry ingredients are thoroughly blended, add the buttermilk, cream and combine. Add the cold butter in rapid succession, combining only briefly, to leave the mixture as mealy as possible. Scrape this lumpy dough onto a lightly floured board and flatten gently with a rolling pin into a rectangle shape approximately 1-inch thick. Cut into 4 or 6 equal rounds. Brush a cookie sheet lightly with melted butter, place the rounds on the sheet and place the cookie sheet into the refrigerator to rest for 20 minutes, while you preheat the oven to 375 degrees. Bake the chilled shortcakes for 20 to 25 minutes, or until they are nicely browned. 4 to 6 ( 4-inch diameter) round biscuit tops ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20497,"Blackened Sea Bass 4 (7-ounce) sea bass, skinless fillet Cajun spice mix, recipe follows 1/4 cup vegetable oil 8 slices challah (loaf style, not braided)* Mayonnaise, as a dressing Ketchup, as a dressing Grated horseradish in vinegar, as a dressing 1/4 cup kosher salt 1/4 cup cayenne powder 1/4 cup paprika 1/4 cup garlic granules 1/4 cup black pepper 2 tablespoons onion granules 2 tablespoons dried oregano 2 tablespoons dried thyme Instructions: Preheat oven to 350 degrees F. Heat a skillet over high heat. Dredge fish in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes. It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces. Toast the slices of challah and spread 4 of the slices with mayonnaise. In a small bowl, mix some ketchup with some grated horseradish. Spread this mixture on the other 4 slices of bread. *Cook's Note: if loaf challah cannot be found individual rolls: aqua bread, Kaiser, potato, or egg-bread rolls are all fine. Also, cocktail sauce can be used instead of the ketchup and horseradish mixture. Mix well. Store in glass or plastic container with lid. Yield: about 1 1/2 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20498,"Gulf Coast Scamp with Jumbo Lump Crab and Tasso Butter 8 (8-ounce) scamp fillets Salt and pepper 8 eggs 2 cups milk 4 cups flour 4 cups panko bread crumbs Oil, for sauteing 1/2 pound crabmeat Tasso Butter, recipe follows 1/2 cup chopped red onion 2 tablespoons olive oil 1 teaspoon chopped garlic 1/4 pound Tasso ham 1/2 cup white wine 1 pound butter Instructions: Preheat oven to 400 degrees F. Season fish with salt and pepper. Mix eggs and milk to make an egg wash. Dredge fish in flour, then egg, and then breadcrumbs. Heat oil in a large ovensafe saute pan. When oil is hot, place fish in pan (it will probably be necessary to cook the fish in 2 batches or in 2 pans). Brown on each side and then transfer to the oven to finish cooking for 8 minutes or until a knife slides in easily. Do not overcook. Transfer fish to serving plates. Divide crabmeat evenly over fish and spoon sauce over. Serve. In a medium saute pan over medium heat, saute onions in olive oil for 5 minutes or until translucent. Add garlic and ham and cook for an additional 5 minutes. Add wine and reduce liquid by half. Reduce heat to low and slowly add cold butter, a few pieces at a time, until all is melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20499,"Da' Bears Bus Beef Roast Teriyaki marinade (approximately 4 ounces) 1/4 cup mirin 1/4 cup soy 2 cloves minced garlic 1 (6-pound) beef roast 12 peeled garlic cloves 1 cup olive oil 2 tablespoons salt Coarsely ground fresh black pepper Instructions: For the marinade: Whisk the mirin, and soy together along with the 2 cloves of minced garlic. For the roast: Using a butcher knife, penetrate the roast. (Spread the holes evenly around the roast.) Insert a sliced garlic clove deep into each penetration. Place into a large bowl and rub the roast with a light coating of olive oil. Salt and pepper the entire roast evenly. Pour the garlic Teriyaki sauce over the roast. Roll the roast around in the garlic Teriyaki. (try to make sure that the garlic teriyaki gets deep into the penetrations in the roast as well). Let the roast marinate over night. Adjust rotisserie coals for indirect heat. Tie down the roast on your rotisserie, and discard marinate. This should preheat to 375 degrees F to char the outside and then cook at 350 degrees F or about an hour. This roast should be served medium rare. ","[Syrah, Zinfandel, Malbec, Tempranillo]" 20500,"Dusty Road 1 1/2 ounces blue agave tequila 1 ounce grapefruit juice 1/2 ounce fresh lime juice 1/2 ounce Simple Syrup, recipe follows 1/4 ounce orange liqueur, such as Cointreau Cactus fruit peel, for garnish 1 cup sugar 1 cup water Instructions: Combine the tequila, grapefruit juice, lime juice, Simple Syrup and orange liqueur in a pint glass. Fill the glass with ice, cover with a shaker tin and shake vigorously for 8 to 10 seconds. Strain into a rocks glass filled with ice. Garnish with cactus fruit peel. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator. ","[Tequila, Mezcal, Cava, Moscato]" 20501,"Mozzarella, Raspberry and Gooseberry Salad 1/4 pound unsalted butter (1 stick) 4 to 5 fresh sage leaves 1 teaspoon salt Freshly ground black pepper 1 tablespoon red wine vinegar 2 tablespoons balsamic vinegar 1/4 cup grapeseed oil, plus 2 tablespoons, divided 4 large vine-ripe tomatoes, sliced 1/4-inch thick 5 to 6 fresh mozzarella balls, thinly sliced 1/4 cup fresh raspberries 1/4 cup fresh gooseberries or blackberries 1/4 cup crumbled feta cheese 6 fresh mint leaves, thinly sliced, for garnish Instructions: Over medium-high heat, in medium saute pan, heat the butter and sage leaves until the butter becomes a dark brown color, verging on being burnt. Remove from heat and discard sage leaves. Let cool slightly. Whisk together the salt, pepper, red wine vinegar, balsamic vinegar and cooked sage butter in a medium mixing bowl. Slowly whisk in 1/4 cup of grapeseed oil until well blended. Arrange the sliced tomatoes and mozzarella cheese, on a serving dish, in circular design alternating between the tomatoes and cheese, leaving a portion of each slice exposed. Drizzle with remaining 2 tablespoons of grapeseed oil, the raspberries, gooseberries, and feta cheese. Evenly pour the vinaigrette over the salad. Garnish with mint leaves and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 20502,"Lemon and Walnut Waffles 4 cups all-purpose flour 1 tablespoon baking powder 1/4 cup sugar, divided 1 teaspoon salt 6 eggs, separated 3 1/2 cups milk 1/2 cup vegetable oil 1 teaspoon lemon extract 1 lemon, zested Oil, for waffle iron 1 cup chopped walnuts Maple syrup, for serving Instructions: Preheat the oven to 225 degrees F. In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired. In a very clean bowl, whisk the egg whites until foamy. Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter. Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings. Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter. Serve warm with maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20503,"Ham with Red Eye Gravy 6 1/2-inch thick slices hickory-smoked country ham 2 tablespoons vegetable oil 2/3 cup coffee, or beef broth or water 1 tablespoon BBQ sauce (optional) Instructions: In a skillet set over medium heat, heat the oil until hot, add the ham and cook for 2 to 3 minutes on each side, or until golden. Transfer to a platter to keep warm. Pour off fat from skillet, add coffee and BBQ sauce. Deglaze the pan, scraping up brown bits clinging to the pan. Pour over ham. Serve with buttermilk biscuits on the side. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 20504,"Greek-Style Spaghetti Squash with Shrimp 1 large spaghetti squash (about 4 pounds) 2 tablespoons olive oil 1 teaspoon minced garlic 1 pound peeled and cleaned extra-large shrimp 1/2 cup chopped onion Kosher salt and freshly ground black pepper 2 cups diced tomatoes 1/2 cup roughly chopped kalamata olives 2 tablespoons chopped fresh oregano leaves 1 cup crumbled feta Instructions: Preheat the oven to 400 degrees F.
Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 20505,"Sugar Cane Skewered Shrimp 1/2 cup water 1/2 cup Thai chili soy paste 1/2 cup sweet chili paste 1/2 tablespoon chopped ginger 1/2 tablespoon garlic 1/2 cup chopped Chinese parsley leaves 16 shrimp Sugar cane stalk, cut into skewers Instructions: Place chili pastes in bowl and add water. Mix the remaining ingredients together to make a thin mixture. Put shrimp in marinade and refrigerate overnight. Place shrimp on skewers, 4 pieces on each skewer, and grill. ","[Grenache, Pinot Grigio, Sauvignon Blanc]" 20506,"Caribbean Garlic Sauce 12 garlic cloves, crushed and minced 1/2 teaspoon salt 1 teaspoon ground pepper 1 large onion, thinly sliced 1/2 teaspoon ground cumin 1/2 cup olive oil 1/4 cup lime juice 3/4 cup orange juice Instructions: With a wooden spoon, blend the garlic and salt together. In a saucepan, heat the garlic mixture, pepper, onion, cumin and oil. Saute on low until the onion is translucent. Add the orange juice and lime juice and heat to a simmer. Serve over chunks of boiled yucca. ","[Sauvignon Blanc, Pinot Grigio, Vermentino]" 20507,"Avocado Toast 1 Haas avocado Juice of 1/2 lime Kosher salt 1 slice pain au levain, toasted 4 to 6 slices pickled Fresno chiles or pickled jalapenos 1/4 cup loosely packed red radish sprouts 4 cilantro leaves Pinch Maldon salt Olive oil, for drizzling Instructions: Use a fork to smash the avocado in a small bowl, leaving it slightly chunky; stir in the lime juice and season with kosher salt. Spread the avocado smash on the toasted pain au levain, and top with the pickled cl slices, red radish sprouts and cilantro. Sprinkle a little Maldon salt on top and finish with a few drops of olive oil; serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20508,"Home-style Hot Sauce 8 ounces dried red jalapeno chiles 4 ounces piquin chiles 4 garlic cloves 1/2 teaspoon cumin 1/2 teaspoon cloves 1 cup white vinegar Salt and pepper Serving suggestions: tortillas, marinated fish, meat, poultry, or any of your favorite foods Instructions: Using a blender or pestle and mortar, combine all of the ingredients and blend well. The mixture should become like a paste. Once it is well mixed, place in a container and serve whenever you feel like having something spicy. Serve with tortillas or marinate fish, meat, poultry, or any of your favorite foods. ","[Zinfandel, Syrah, Tempranillo, Aglianico]" 20509,"Black-Eyed Pea Salad 1 large tomato, diced 1/2 medium red onion, finely chopped 1 small red bell pepper, finely chopped 1 jalapeno, finely chopped 2 tablespoons chopped green onions 2 tablespoons chopped fresh parsley leaves 1/4 cup unseasoned rice wine vinegar 1/4 cup canola oil 1/2 teaspoon sugar Salt and freshly ground black pepper Two 15-ounce cans black-eyed peas, drained Instructions: Combine the first 6 ingredients in a bowl. In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper. Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20510,"Grilled Vegetables and Chiles 1 yellow squash, cut into rounds 1 zucchini, cut into rounds 1 eggplant, cut into rounds 1 red bell pepper, cut into strips 1 poblano cl pepper 1 tablespoon olive oil 2 teaspoons salt 1 teaspoon ground black pepper Instructions: Preheat grill to medium heat. Toss all the vegetables and the poblano in a bowl with the olive oil and salt and pepper. Place on the grill at a 45 degree angle to establish grill marks. As the vegetables begin to soften turn them over to finish cooking. As the cl roasts on the grill, its skin will begin to blister. Once the cl has blistered all over, remove from the grill, cool slightly and peel the skin off. Seed and slice the cl into strips before serving with the rest of the vegetables. ","[Syrah, Tempranillo, Garnacha, Barbera]" 20511,"Mom's Chicken Cacciatore 6 bone-in, skin-on chicken thighs, skin removed Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
1 small onion, finely chopped
1/2 pound sliced cremini mushrooms
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1/2 cup dry white wine
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
One 28-ounce can whole tomatoes, cut up with kitchen shears
3/4 cup halved black olives
2 tablespoons drained capers
1/4 cup torn fresh basil leaves
Instructions: Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat. Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate. Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes. Sprinkle with the basil. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 20512,"Lobster in Puttanesca Sauce 1 tablespoon kosher salt 1 pound lobster tails (either warm water or cold water) 10 to 12 kalamata olives 2 tablespoons capers 1/4 cup extra-virgin olive oil 2 small shallots, finely diced 5 cloves garlic, minced 1/2 teaspoon dried red pepper flakes 2 (14.5-ounce) cans diced tomatoes, drained and rinsed 1/2 cup red Italian wine 2/3 cup chicken stock 1 teaspoon dried basil 1 teaspoon dried parsley flakes 1 pound Italian capellini pasta 1 tablespoon unsalted butter Freshly ground black pepper Freshly grated Parmigiano-Reggiano 1 tablespoon freshly chopped Italian parsley leaves Instructions: Bring a large pot of water to a boil over medium heat and season the water with salt. Cut the lobster tails lengthwise, remove the meat from the shells and chop into 1-inch pieces. Pit and chop kalamata olives and rinse the capers. Set aside. Heat a large saute pan over medium-low heat. Add the olive oil and heat through. Add the shallots and cook until soft, about 3 to 4 minutes. Stir in the garlic and red pepper flakes and saute for an additional 30 seconds; do not brown the garlic. Add the tomatoes, wine, chicken stock, basil and parsley. Simmer for 15 to 20 minutes. Add the capellini to the boiling water. Stir the chopped lobster meat, capers, kalamata olives, butter, and pepper, to taste, to the tomato mixture. Cover the pan and simmer the sauce until the lobster meat is cooked, about 5 to 7 minutes. When the pasta is cooked, drain and add to a serving bowl. Pour the sauce over the pasta and toss. Sprinkle with grated Parmigiano-Reggiano and the chopped parsley and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 20513,"Chocolate Blood Cremeux and Chichachurros 3 sheets gold-leaf gelatin 1 cinnamon stick
2 cups heavy cream
2 cups whole milk
1 cup granulated sugar
1 teaspoon grated nutmeg
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 fresh bay leaves, bruised
1 1/2 cups pork blood
6 ounces egg yolks
18 ounces 72 percent bittersweet chocolate, coarsely chopped
Sweet Cracklins Chichachurros, recipe follows, for serving 2 tablespoons fennel seeds 1 pound pig skin
2 teaspoons sea salt
1/2 cup granulated sugar
4 fresh bay leaves, bruised
4 vanilla beans, scraped 2 whole lemons, cut in half
1/3 cup white wine
1/4 cup confectioners' sugar
2 tablespoons cocoa powder Neutral oil, like canola or rice bran oil, for frying
Instructions: Preheat a grill over medium-high heat. Place the gelatin in a bowl of cold water to bloom; set aside until ready to add to the mixture, about 20 minutes. Grill the cinnamon stick until it starts to unroll and has a nice flavor of smoke, a minute or two; this adds so much depth to the dish. In a mixing bowl set over a simmering double boiler, combine the cream, milk, granulated sugar, nutmeg, salt, pepper, bay leaves and cinnamon stick. Cook, until everything is starting to become warm, then add the pork blood. Bring the mixture to 145 degrees F; it will start to thicken at this point. Beat the egg yolks in a medium bowl, then whisk in a thin stream of the hot milk mixture until it's loose, about the texture of cream. Remove from the heat and whisk the yolk mixture back into the bowl of hot milk and let cool to 140 degrees F. Meanwhile, set up an ice bath and set aside. Add the chocolate to a large metal bowl that will rest on top of the ice bath later. Strain the blood-milk mixture through a chinois or fine mesh sieve over the chocolate, discarding the cinnamon stick and bay leaves. Drain the gelatin, then squeeze it dry and add to the chocolate bowl. Blend the mixture with a stick blender until smooth and all the chocolate is dissolved. Immediately place the metal bowl on the ice bath and stir to cool down quickly. Cover the top with plastic wrap, pressing gently onto the surface of the pudding and gently smoothing it, then chill in the refrigerator until set, about 3 hours. Spoon a large scoop, or quenelle, of the pudding onto each plate. Top each plate with some Chichachurros and serve. Toast the fennel seeds in a dry pan over medium heat, stirring occasionally, until fragrant. Remove to a bowl and let cool. Grind finely, then set aside. Sprinkle the pig skin liberally on both sides with the salt and granulated sugar, then lay it in a large saucepan with enough water to cover. In a cheesecloth sachet, wrap the bay leaves, vanilla beans and seeds and lemon being sure to tie it tightly, and place it in the pan. Add the white wine. Bring the water to a boil, then reduce the heat to a simmer. Cook until the skin is tender, about 2 hours. (Check its doneness by tearing the skin with your hands; it should have just the slightest bit of resistance.) Lay the skin out in a single layer on parchment-lined sheet trays to cool in the fridge until very firm, about 2 hours. Using a bench scraper, remove all the fat from the bottom of the skin. Score the skin, then cut into strips about as long and as thick as a pencil using a serrated pair of scissors or a pasta wheel with serrations. Dehydrate, either in a dehydrator or in the oven with just the pilot light on and the fan running, until dry and brittle, 24 to 36 hours. (At this point, the skin may be stored for weeks in an airtight container at room temperature, with a silica gel pack if available.) Stir together the confectioners' sugar, cocoa powder and ground fennel in a bowl. Preheat a deep-fryer or a large pot with several inches of oil to 375 degrees F. Fry a few pieces of skin at a time, just until puffed. (Be sure not to let them get golden brown, as pure white is what you're aiming for.) Remove them from the oil and drain on paper towels. To finish, dust with the confectioners' sugar mixture. ","[Pinot Noir, Barolo, Tempranillo, Grenache]" 20514,"Chocolate Chip Cheesecake with Chocolate Glaze Topping 2 (3 oz.) packages cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 large egg 1 teaspoon vanilla extract 1 cup (6 oz. pkg.) mini chocolate chips 1 teaspoon Pillsbury BEST? All Purpose Flour 1 (8- or 9-inch) prepared chocolate graham cracker crust Chocolate curls* CHOCOLATE GLAZE: 1/2 cup mini-chocolate chips 1/4 cup heavy cream Instructions: HEAT oven to 350 degrees F. BEAT cream cheese in medium bowl with electric mixer until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. TOSS chocolate chips with flour; stir into cream cheese mixture. Pour into crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with Chocolate Glaze and chocolate curls (optional). Serve chilled. CHOCOLATE GLAZE: MELT chocolate chips with cream in small heavy saucepan; cook and stir until thickened and smooth. Immediately spread over cheesecake. To prevent chocolate chips from floating down to bottom of pie, remove cheesecake from oven after 5 to 10 minutes, sprinkle chocolate chips over pie; continue to bake for remaining baking time. (Be careful when handling cheesecake, pie pan will be very hot.) *To make chocolate shavings, start with a good quality chocolate in block form. Using vegetable or potato peeler, hold chocolate with paper towel; pass vegetable peeler over narrowest side of chocolate block. The chocolate will curl up like wood shavings. Store in covered container in refrigerator until needed. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]

" 20515,"Squid, Fried Plantain and Mango Salad with Fresh Mint and Smoked cl Vinaigrette 2 cups peanut oil 2 green plantains, peeled and sliced very thin on a mandolin 8 whole squid, skinned and cleaned Pure olive oil Salt and pepper 2 ripe mangoes, peeled and diced 4 cups arugula leaves 1 red bell pepper, seeded and diced 8 fresh mint leaves, cut into chiffonade 1/4 cup rice wine vinegar 1/3 cup extra virgin olive oil 1 teaspoon pureed canned chipotle pepper 1 tablespoon honey 1/4 cup fresh mint leaves, cut into chiffonade 2 tablespoons chopped cilantro Salt and freshly ground pepper Instructions: Heat the peanut oil in a large skillet over high heat to 375 degrees F. Fry the plantain slices in batches until crisp. Drain on paper towels and reserve. Heat a grill or grill pan. Brush the squid with olive oil and season to taste with salt and pepper and grill for 3 minutes on each side. Cut into 2-inch pieces. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper. Assembly: Toss the squid, mangoes and arugula with the vinaigrette in a large bowl. Heap the salad onto a large platter and garnish with the fried plantains, red pepper and mint leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20516,"Creole Cream Cheese Ice Cream 1 1/2 cups sugar 3 eggs 1 1/2 cups half-and-half 1 1/2 cups heavy whipping cream 2 tablespoons vanilla extract 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 1 (11.5-ounce) package Creole cream cheese* (recommended: Bittersweet Plantation Dairy Creole Cream Cheese) Instructions: In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow. In a saucepot, combine half-and-half and cream. Bring to a simmer, but do not boil. Remove from heat. Stirring constantly, slowly blend cream mixture, 1 ladle at a time, into the egg mixture. Stirring will ensure that the eggs will not scramble. Add vanilla, cinnamon and nutmeg. Strain through a fine sieve and chill overnight, or for a minimum of 4 hours. When ready to use, whisk Creole cream cheese into the custard mixture until all lumps are removed. Pour into a home-style ice cream maker and freeze according to manufacturer's directions. Place ice cream in the freezer for 2 hours prior to serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20517,"Lechon Special 2 pounds pork belly, cut into 6-inch squares 1 gallon vegetable oil, for frying
1/2 cup diced onions 1/2 cup diced tomatoes 1 tablespoon fish sauce
1/2 teaspoon Hawaiian salt
2 tablespoons chopped green onions, for garnish
Instructions: Put the pork belly in a large pot and cover with water. Bring to a boil over high heat and cook until it fork tender, 1 hour 30 minutes. Place the pork in a strainer and drain to remove all of the water, 30 minutes. Add the oil to a deep fryer or Dutch oven and heat to medium-high heat. Fry the pork until golden brown, 30 to 45 minutes. (The thicker the slab of belly, the longer it will take to fry.) Transfer to a paper towel-lined plate. Chop the pork belly into 1-centimeter-square pieces. Toss the pork belly, onions, tomatoes, fish sauce and Hawaiian salt in a medium mixing bowl. Garnish with green onions. ","[Rioja, Tempranillo, Barolo, Barbaresco]" 20518,"Dancing Land and Sea 13 (8-ounce) whole Maine lobster tails 8 pounds unsalted European butter (recommended: Plugra) 100 (2-inch) puff pastry rounds 4 ounces egg wash Sea salt and freshly ground white pepper 8 pounds Grade A foie gras 1 cup heavy cream 1 ounce truffle oil Salt and freshly ground white pepper 2 tablespoons oil 1 tablespoon shallots 1 tablespoon garlic 4 lemongrass, bottoms of stalk 3 Kaffir lime leaves 1 Fuji apple diced 6 cups Calvados premium liquor Thyme sprigs Parsley sprigs 4 cups veal stock Salt and freshly ground white pepper 4 pounds unsalted European butter (recommended: Plugra) Lemon zest, to taste 5 Bosc pear, minced 5 Fuji apple, minced 1/2 cup sherry 2 tablespoons sugar 12 ounces Port wine reduction Salt and freshly ground white pepper Vegetable oil 100 Lotus chips 100 chive spears Rice noodles, for serving Instructions: For the lobster, remove meat from shell and submerge in butter over high heat. Cook at 160 degrees F to 190 degrees F for about 8 minutes until meat is tender and almost cooked. Cut in 1-ounce medallions and allow to cool and season with salt and pepper. For the foie gras mousse, sear foie gras for 40 seconds on each side. In a food processor, mix foie gras, heavy cream. Add truffle oil, salt and pepper and mix on high. Place in piping bag. For Calvados beurre blanc sauce, add oil, and saute the shallots, garlic, lemon grass, kaffir leaves and apples into a large stock pot and delgaze with Calvados. Add thyme and parsley stems, reduce for 10 minutes. Add veal stock and reduce. Add cream and salt and pepper. Finish off with the butter and combine until smooth. Add lemon zest and strain through fine mesh. For pear and apple confit, mince pear and apple and marinate in remaining ingredients. Season with salt and pepper. For garnish, dredge lotus chips in potato flour and deep-fry to golden brown and drain. To assemble, cut puff pastry to 2-inch rounds and brush with egg wash. Place in a preheated 350 degrees F oven for 12 minutes, allow to cool, and cut them in half. Pipe foie gras mousse onto puff pastry and place 1-ounce lobster on top. Ladle beurre blanc sauce on top with pear and apple confit. Drizzle port reduction and garnish with 1 lotus root chip and chive spear. Line chaffing dish with rice noodles and place appetizer on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20519,"Mashed Maple Bourbon Sweet Potatoes 6 pounds sweet potatoes 1 lemon, zested and juiced 3 tablespoons pure maple syrup 2 tablespoons light brown sugar 3 tablespoons bourbon 8 tablespoons butter, at room temperature 1 1/2 teaspoons salt 1 teaspoon white pepper Pecan Crumb Topping, optional 1/2 cup all-purpose flour 1/4 cup packed light brown sugar 1 teaspoon salt 1/2 teaspoon ground white pepper Pinch dried thyme 1/2 cup chopped pecans 5 tablespoons butter, chilled and cut into bits Instructions: Preheat the oven to 375 degrees F. Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl of a mixer. Using a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar. Place the bourbon in a small saucepan and place over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame*. Add to the potatoes along with the butter. Mix well. Add salt and pepper and transfer to a 13 by 9-inch oven-safe casserole dish. (Recipe can be made to this point up to 2 days before, refrigerated.) Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown. Alternatively, you may simply sprinkle the top of the casserole with a little bit of brown sugar and 1/2 cup chopped pecans. Mix the flour, brown sugar, salt, pepper, thyme and pecans together in a small bowl. Add the butter and work with your fingers until a crumbly mass forms. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

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

recipe: Creamy Tomato and Basil Pasta 1 lb pasta of your choice 2 medium tomatoes, diced 1/4 cup chopped fresh basil 1/4 cup" 20520,"Sunny's Grilled Corn with Cajun Trinity Butter 1 1/2 sticks butter, cut into chunks, at room temperature 2 tablespoons Cajun seasoning
1 celery stalk, finely chopped
1/4 small white onion
1/4 green bell pepper, cut into chunks
6 ears unhusked corn, soaked in water for 20 minutes
Lemon wedges, for serving
Instructions: Heat a grill to 400 degrees F. In a small food processor add the butter, Cajun seasoning, celery, onion and bell pepper. Pull the corn husks open, then remove the silk and secure the husks open in a bundle with soaked twine or a piece of husk ripped from each ear. Place the corn over the direct heat of the grill and cook, rotating occasionally, until the corn chars, 10 to 15 minutes. Brush or smear with butter and cook over the indirect heat while basting and turning for a few more minutes. Serve warm with a spritz of lemon. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 20521,"Cremat (Catalan Coffee) 4 ounces Spanish Brandy 6 ounces dark rum 1 1/2 tablespoons sugar Peel of 1/2 lemon, sliced 1 1/2 cinnamon sticks 2 cups hot coffee Instructions: Warm brandy and rum in a small saucepan. In a flameproof 2 quart bowl combine brandy, rum, sugar, lemon peel, cinnamon sticks. Stir, then ignite mixture with a long wooden match. Stir and add coffee. When flame has extinguished, ladle into cups.; ","[Cava, Rioja, Port, Sherry]" 20522,"Green Pasta, Mediterranean Style 2 pounds durum-wheat semolina 2 eggs 4 egg yolks 2 ounces extra virgin olive oil 1/2 teaspoon salt 1 pound spinach, boiled, salted, and drained 1 ounce extra-virgin olive oil 2 large sprigs basil, leaves removed, plus leaves for garnish 1/2 pound cherry tomatoes, skinned and seeded 1/2 pound eggplant, diced and coated with flour 1 large tomato, skinned, seeded, and sliced crossways into 6 \stars
Instructions: To prepare the pasta, put all ingredients in a bowl, and knead together. Wrap in plastic wrap and allow to rest for approximately one hour. Roll out the pasta to the thinnest setting on a pasta machine and lay out to dry for about 5 minutes. Cut the pasta into strips, or feed through a pasta cutter. Set pasta aside until ready to be cooked. To begin the sauce, heat the olive oil and add the basil, so the flavors infuse into the oil. Add the cherry tomatoes and salt, and cook for about 10 minutes. In the meantime, bring a pot of water to a boil, and cook the pasta for 6 to 7 minutes.
In a separate pan, heat some oil, and fry the eggplant. The eggplant must be golden brown when done. Lightly salt when eggplant is still hot. To serve: Heat the sauce and add the drained pasta. In the center of each dish, place a tomato star filled with the golden eggplant. Surround the plate with the pasta, and place a basil leaf on top for decoration. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 20523,"Pappa al Pomodoro (Tomato Bread Soup) 9 ounces Tuscan bread (preferably a day or two old) 1 quart water (to soak bread) 3 1/2 ounces olive oil, plus extra for drizzling 17 1/2 ounces very ripe large tomatoes, cubed 1 carrot, finely minced 1 large white onion, finely minced 1 celery stalk, minced finely 1/4 cup parsley, chopped 20 fresh basil leaves, chiffonade 1 cup warm water (for cooking) Instructions: Place the bread in 1 quart of water until thoroughly soaked. Drain and squeeze out as much water as possible. Set aside. Heat the olive oil in a skillet and add tomatoes, carrot, onion, celery, parsley, and basil. Let simmer for a few minutes. Crumble the bread into the skillet, stirring frequently. Add 1 cup of water and let simmer about 25 minutes. Drizzle with olive oil before serving. ","[Chianti, Barbera, Montepulciano, Garnacha]" 20524,"Sauteed Brussels Sprouts and Red Cabbage 1 pound Brussels sprouts 2 tablespoons unsalted butter 1 small red cabbage or 1/2 large cabbage, finely sliced Coarse salt and freshly ground black pepper Instructions: Prepare a large bowl of ice water. Set aside. Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well. Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20525,"Frozen Lemonade 14 to 16 lemons 1 1/2 cups sugar
Kosher salt Instructions: Reserve 1 lemon for garnish. Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Juice enough of the lemons to make 2 cups lemon juice. Add the lemon zest strips, sugar and 1 1/2 cups water to a medium saucepan and bring to a boil, stirring until the sugar is dissolved. Turn off the heat and stir in 1/2 teaspoon salt. Discard the zest strips and let cool for 15 minutes. Pour the simple syrup into a pitcher and stir in the lemon juice and 2 cups cold water. Divide the mixture among three 12-compartment ice cube trays and freeze until solid, 8 hours and up to overnight. (The ice cubes will not be as solid as ice.)
Add the lemonade cubes and 1/2 cup cold water to a blender and blend, stopping the blender and stirring as needed, until the mixture is smooth and pourable. Pour the lemonade slushie into four 8-ounce glasses. Slice 4 thin slices from the reserved lemon and garnish each glass with a lemon slice. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 20526,"Grandmom Jacobs\u2019 Savory Stuffing 1 1/2 loaves day-old Italian bread (24 ounces), cut into 1-inch cubes (about 10 cups) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 8 tablespoons (1 stick) unsalted butter, plus more to grease your baking dish 3 medium carrots, preferably rainbow, peeled and diced (about 1 cup) 3 stalks celery, diced 1 large sweet onion, diced 1 tablespoon fresh thyme leaves 2 cups lightly crumbled saltine crackers (1 sleeve or about 40 crackers) About 4 cups vegetable stock, chicken stock or turkey pan juices Instructions: Preheat the oven to broil. Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don\u2019t burn. Remove the cubes and switch the oven to 375 degrees F. Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl. Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20527,"Oven Beef Jerky 1/2 cup ketchup 1/2 cup brown sugar
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce 2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
1 1/2 pounds top round, top sirloin or similar cut of beef, placed in the freezer for 30 minutes 1 cup soy sauce 1/2 cup brown sugar
2 tablespoons sriracha
1 tablespoon Worcestershire sauce 1 teaspoon garlic powder
1 teaspoon ground ginger
Juice of 1 lime 1 1/2 pounds top round, top sirloin or similar cut of beef, placed in the freezer for 30 minutes Instructions: For the BBQ jerky: Stir together the ketchup, brown sugar, vinegar, Worcestershire, salt, garlic powder and paprika in a bowl. Thinly slice the frozen beef against the grain. Coat the meat in the mixture. Marinate the meat, refrigerated, for 4 hours or overnight. Preheat the oven to 200 degrees F. Line a baking sheet with foil and set a baking rack on top. Lay the slices of meat flat on the baking rack in a single layer. Bake until the jerky is completely dried, 3 1/2 to 4 hours. For the teriyaki jerky: Stir together the soy, sugar, sriracha, Worcestershire, garlic, ginger and lime juice in a resealable plastic bag. Thinly slice the frozen beef against the grain. Place the meat in the bag and marinate the meat, refrigerated, for 4 hours or overnight. Preheat the oven to 200 degrees F. Line a baking sheet with foil and set a baking rack on top. Lay the slices of meat flat on the baking rack in a single layer. Bake until the jerky is completely dried, 3 1/2 to 4 hours. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 20528,"Chilled Citrus Smoothie 2 grapefruits, peeled and white pith removed 2 oranges, peeled and white pith removed 1 1/2 teaspoons chopped fresh basil 2 cups freshly squeezed orange juice 2 teaspoons honey 2 tablespoons freshly squeezed limejuice 2 cups crushed ice 4 ounces nonfat yogurt Instructions: Place all ingredients in a blender. Puree until well combined and smooth. Serve in a tall old fashion glass, and garnish with a sprig of basil. ","[Viognier, Sauvignon Blanc, Riesling]" 20529,"Roasted Pears with Cardamom Granola and Vanilla Ice Cream 1 cup granola 1/2 cup brown sugar 2 tablespoons flour 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/4 cup cold 4 pears, halved and cored 2 cups vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Put the granola, brown sugar, flour, cardamom, cinnamon, and butter in a bowl, mix the ingredients with finger tips until the butter is well incorporated. Arrange the pears, skin-side down in a heavy 9 by 9-inch baking dish. Spoon and press the granola mixture on the pears. Place the dish in the oven until the granola mixture is golden brown and pears are tender, approximately 30 minutes. Remove the baking dish from the oven and serve with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20530,"Parker's Split Pea Soup 1 cup chopped yellow onions 2 cloves garlic, minced 1/8 cup good olive oil 1/2 teaspoon dried oregano 1-1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups medium-diced carrots (3 to 4 carrots) 1 cup medium-diced red boiling potatoes, unpeeled (3 small) 1 pound dried split green peas 8 cups chicken stock or water Instructions: In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 20531,"Zoned Apple Walnut Muffins 14 oz. soy protein isolate 10 oz. buckwheat flour, whole-groat 3.7 oz. nuts, walnuts, English or Persian, dried 1 1/4-cup sugar, fruit or brown 5 Tbs. baking powder, double-acting, straight phosphate 7 Tbs. vegetable oil, canola 3 3/4-cup apples, raw, with skin 10 oz. egg, white, raw, fresh 2 1/2 tsp. cinnamon, ground 1 1/4 tsp. nutmeg, ground 2 1/2 tsp. vanilla extract 2 1/2-cup water Instructions: Preheat oven to 350 degrees F. Mix all dry ingredients together. Mix all wet ingredients together. Combine wet and dry ingredients together, mixing as little as possible to incorporate all ingredients. Oil or spray a large 12-muffin tin. Divide batter evenly into tin, bake for about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20532,"Sweet Potato Hash 3 cups peeled sweet potato or yams cut into 1/2-inch dice, about 1 1/2 pounds 2 large onions, peeled and cut in 1/2-inch dice 1/4 cup canola oil 3 tablespoons unsalted butter 2 tablespoons maple syrup 2 teaspoons ground cinnamon Salt and freshly ground pepper to taste Instructions: Parboil the potatoes for approximately 5 to 6 minutes in salted water. Drain and allow to cool to room temperature. Meanwhile, saute the diced onions in the oil plus 1 tablespoon of the butter until richly browned and caramel colored. This step insures that all of the onion's sweetness is developed. Cool the onions, then mix with the cooled potatoes, maple syrup, and cinnamon. Melt the remaining buttter in a 10-inch non-stick saute pan over medium heat and add the potato/onion mixture. Take care to pack the mixture tightly in one neat layer to saute and brown. Using the back of a spoon, form the potato and onion mixture into a rounded cake. When the potatoes and onions begin to adhere and brown, they can be flipped over using a large spatula or the back of a plate. Alternately, they may be simply stirred to crisp evenly. If you've flipped them, brown the second side. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20533,"Molasses Cookie Sandwiches 1 1/2 cups sugar 1 stick butter, softened 1/3 cup molasses 1 egg 3/4 cup cake flour 1/2 cup bread flour 2 teaspoons baking soda 1/2 teaspoon salt 1 tablespoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg Extra sugar, to coat cookies Bacon Caramel Semifreddo, for serving, recipe follows Cooked bacon, crumbled, for serving 3 cups heavy cream 8 eggs, separated 1 1/4 cup sugar 1/2 cup rendered bacon fat Instructions: Cream together the sugar and butter in a bowl. Add the molasses and egg and mix until thoroughly combined. In a medium bowl, add the cake flour, bread flour, baking soda, salt and spices and whisk together. Pour into the wet ingredients and mix until just combined. Scoop the dough onto a sheet of plastic wrap and form a log. Refrigerate and chill the dough for at least 1 hour. While the dough is chilling, preheat the oven to 375 degrees F. Remove the chilled dough from the refrigerator and form into golf ball-size balls. Roll in the sugar to coat and place on a cookie sheet lined with parchment paper. Bake for 4 minutes, then rotate the cookie sheet and then bake for another 4 to 5 minutes. Remove the baked cookies from the oven and cool. Use a 4-inch ring cutter to cut out rings of the Bacon Caramel Semifreddo and place on a cookie. Then add the crumbled bacon and sandwich with another cookie to make ice cream sandwiches. In a large bowl, whip the heavy cream to stiff peaks. Set aside to chill in the fridge. Using an electric mixer, whip the egg whites on low until frothy. Increase the speed to medium and slowly add 3/4 cup of sugar. Whip to stiff, glossy peaks. Meanwhile, begin whipping the egg yolks on medium speed. Slowly add the bacon fat as the yolks begin to increase in volume. In a small saucepot, bring the remaining sugar and 1/2 cup water to a boil over medium-high heat. Allow the sugar mixture to cook until it reaches 245 degrees F. Remove the sugar from the heat and slowly stream to combine with the whipped yolk mixture. Whip the yolks mixture until it triples in volume and cools completely. Once all three mixtures are prepared fold one-third meringue into the yolk mixture. Then gently fold the yolk mixture back into the remaining meringue in two equal additions. Just before it is completely combined, begin to fold in the whipped cream. Continue to gently fold together until completely incorporated. Spread evenly into a 17-by-12-inch jelly-roll pan. Place in the freezer until firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20534,"Reuben Chips 1/4 cup mayonnaise 1/4 cup ketchup
2 tablespoons spicy brown mustard
1 tablespoon white vinegar
10 cups potato chips 1 1/2 cups shredded Swiss cheese
1 cup prepared sauerkraut
1 cup chopped thickly-sliced corned beef (about 7 slices)
2 cups shredded romaine lettuce
Instructions: Preheat the broiler element in your oven. Combine the mayonnaise, ketchup, mustard and vinegar in a bowl. Set aside. Place one-third of the potato chips in a baking dish. Layer with one-third of the cheese, sauerkraut and corned beef. Add half of the remaining chips in another layer on top, then evenly layer half of the remaining cheese, sauerkraut and corned beef. Finish with the remaining chips followed by the rest of the cheese, sauerkraut and corned beef. Broil just until the cheese melts. Toss the lettuce with the mayonnaise mixture and top the chips. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 20535,"Sweet Choux Pastry 3/4 cup/170 g butter 4 teaspoons sugar Pinch salt 1 1/2 cups/185 g all-purpose flour 6 eggs, lightly beaten 1 1/2 teaspoons pure vanilla extract Milk, for glaze Instructions: Preheat the oven to 375 degrees F/190 degrees C.
Put 1 1/2 cups/375 ml water, the butter, sugar and salt in a roomy saucepan and bring to a boil. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.)
Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can't be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) After the third addition of egg, add only enough to make dough that will fall, glossy and heavy, from the spoon. Beat in the vanilla. Spoon the dough into a piping bag.
Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. Pipe the dough into evenly-sized (about 1 inch/2.5 cm) balls on a nonstick baking sheet, leaving a good 2 inches/5 cm between them so they have room to expand. Brush the tops with the glaze and press the snouts down with a fingertip. Bake until puffed up, light, dry and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 20536,"Orange Creamsicles 1 cup cream 2 egg whites* (See Disclaimer) 1/2 cup honey 1 teaspoon vanilla extract Juice of 3 oranges (1 cup orange juice) Zest of 1 orange Instructions: In a bowl, beat the cream with a whisk until soft peaks form. Set aside. In another bowl, beat the egg whites until soft peaks form. Add the honey and vanilla extract and continue beating until firm peaks form. Combine the egg whites mixture to the cream and add the orange juice and orange zest. Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 20537,"Easy Spicy Black Bean Soup 2 tablespoons olive oil 1 1/2 cups chopped onion 2 cloves garlic, finely chopped 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 tablespoon cumin 1 teaspoon cayenne pepper 6 cups low sodium chicken stock 2 cans black beans, drained and rinsed Salt and pepper Cheddar cheese Sour cream Chopped red onion Instructions: In a large heavy pot, heat oil over medium heat. Add onion, garlic and peppers and cook until tender about 5-8 minutes. Stir in spices and toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. In a blender, puree half of the soup until smooth and stir back into soup pot. Serve hot with garnishes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 20538,"One-Pot Rice, Ham and Beans 2 tablespoons vegetable oil 1 medium onion, diced 1 medium green bell pepper, diced 3 stalks celery, sliced 2 cloves garlic, minced Kosher salt 1 1/2 cups converted (parboiled) rice 1 1/2 to 2 cups diced or shredded ham (reserved from Slow-Cooked Ham and Beans, recipe follows) 3 cups stewed beans (reserved from Slow-Cooked Ham and Beans) Hot sauce, for serving (optional) 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 teaspoons red pepper flakes 1 tablespoon hot paprika One 4- to 5-pound bone-in picnic ham 1 pound dried butter beans or lima beans 1 bay leaf 4 sprigs thyme One 28-ounce can whole fire-roasted tomatoes 1 bunch scallions, chopped 4 cloves garlic, minced Instructions: Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, bell pepper, celery, garlic, and salt to taste. Cook, stirring occasionally, until the onion is translucent, about 7 minutes. Add the rice, ham, beans and 2 cups water and stir to combine.
Reduce the heat to medium low, cover and cook until the rice is tender and almost all of the liquid is absorbed, 15 to 20 minutes. (Adjust the heat as necessary to maintain a gentle simmer; this will prevent the rice from sticking.) Remove from the heat and let stand 5 minutes before serving. Season with salt. Serve with hot sauce, if desired.
Per serving: Calories 724; Fat 18 g (Saturated 5 g); Cholesterol 101 mg; Sodium 363 mg; Carbohydrate 94 g; Fiber 10 g; Protein 46 g Combine the tomato paste, Worcestershire sauce, red pepper flakes and paprika in a 5-to-6-quart slow cooker. Add the ham, beans, bay leaf and thyme. Pour in 4 cups water; cover and cook on low, undisturbed, 8 hours. Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes and their juices, the scallions and garlic to the slow cooker. Cover and cook 30 more minutes. Remove the ham from the slow cooker and transfer to a cutting board to cool slightly before slicing. Set aside about one-third of the ham and 3 cups of the stewed bean mixture for another use. Serve the remaining ham with the bean mixture. Per serving: Calories 750; Fat 22 g (Saturated 8 g); Cholesterol 201 mg; Sodium 640 mg; Carbohydrate 59 g; Fiber 17 g; Protein 77 g ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 20539,"Chocolate Hazelnut Smooches 6 ounces whole hazelnuts 2 teaspoons baking soda 1/4 cup sugar 1 cup heavy cream 1 pound bittersweet chocolate, chopped finely 2 tablespoon unsalted butter 2 tablespoons Amaretto or other nut liqueur, or dark rum (optional) 1 pound tempered chocolate for dipping Instructions: Preheat oven to 350 degrees F. Bring large pot of water to a boil and add the baking soda. Drop in the hazelnuts, bring back to a boil, and blanch 10 seconds. Drain hazelnuts in a colander, then spread out on a baking sheet in a single layer. Place in oven and roast 8 to 10 minutes until light brown. Remove from oven, place a kitchen towel over the pan, and allow to cool completely. Rub cooled hazelnuts between your palms; the skins should slip right off. Set aside 50 whole hazelnuts. Grind the rest very fine in a food processor fitted with the metal blade and set aside. Place sugar and heavy cream in a medium pot and bring to a boil. Add the chopped chocolate, let sit for 2 minutes, then whisk until smooth. Whisk in the butter. Pour the ganache into the bowl of an electric mixer and allow to cool until set. Fit the machine with a paddle and beat the set ganache on medium speed until aerated and fluffy, about 2 minutes. Beat in the reserved ground hazelnuts and the liqueur if using. Beat well to thoroughly combine. Load mixture into a pastry bag fitted with a 1/2-inch plain tip. Line a baking sheet with parchment or waxed paper. Pipe out 1/2-inch balls. On top of each ball, press in one of the reserved whole toasted hazelnuts until it is halfway buried. Place pan in refrigerator to chill completely. To coat, place tempered chocolate in a medium bowl. Line 2 baking sheets with parchment or waxed paper. Get yourself 2 forks. Place one nut-topped ball on the prongs of one fork, nut up. Lower the fork into the melted chocolate, covering completely. Lift fork up, pause 3 seconds to allow excess chocolate to drip off, then run bottom of fork along top of bowl to remove excess chocolate. Place fork on paperlined pan and use second fork to push off the candy while you withdraw the first fork (it's easier than it sounds). Keep the nut up at all times. Repeat with remaining centers. If it's warm out, place the finished candies in the refrigerator to set; otherwise they will set at cool room temperature (65 degrees). Both of these candies make great Christmas presents packed into little boxes or baskets. They are involved but can be done easily in large batches. One day of work can yield many gifts. You can make a double of triple batch of truffle ganache and divide it, beating different flavorings into different parts. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 20540,"Applenog farm-fresh cider (equal parts) store-bought eggnog (equal parts) nutmeg Instructions: Pour equal parts farm-fresh cider and store-bought eggnog into a shaker and give it a good shake. Pour into a highball glass fresh from the freezer and dust a bit of nutmeg on top. ","[Chardonnay, Riesling, Gewrztraminer]" 20541,"Crunchy Shrimp 1/2 cup all-purpose flour 3 teaspoons sugar 10 pieces peeled raw shrimp 1/2 cup panko 2 cups soybean oil Sweet and sour chili dipping sauce, such as Mae Ploy brand Instructions: First, mix the flour and 1 cup water together. Then stir in the sugar. Put the shrimp into the batter and thoroughly cover. Remove the shrimp and put into a mixing bowl that contains the panko and cover the shrimp with the panko. Heat the soybean oil in a large, heavy pot to about 350 degrees F. Fry the shrimp until golden brown and crispy, about 4 minutes. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 20542,"Quinoa Crust Pizza 2 cups white quinoa 1/4 cup extra-virgin olive oil, plus more for brushing 1 teaspoon baking powder 1 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced One 28-ounce can whole plum tomatoes, crushed by hand 1/2 teaspoon dried oregano 1/4 teaspoon crushed red cl flakes 1/2 teaspoon kosher salt 1 cup shredded low-moisture mozzarella 1/2 cup grated Parmesan 2 ounces sliced pepperoni 1/4 cup large fresh basil leaves Instructions: For the crust: Put the quinoa in a medium bowl and cover with water by about 1 inch. Cover and refrigerate at least 8 hours or up to overnight. For the sauce: Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and cook until the edges are light golden, about 1 minute. Add the tomatoes, oregano, red pepper flakes, 1/2 cup water and salt. Bring to a simmer and cook until thickened, about 10 minutes. Set aside while you make the crust. Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Drain the soaked quinoa and rinse well. Line a rimmed half-sheet pan with parchment paper and brush the paper with olive oil. Put the quinoa in a food processor with the oil, baking powder, salt and 2/3 cup water and process to make a smooth, thick batter. Spread the batter into the prepared pan and bake on the hot pizza stone until set, 12 to 15 minutes. Flip the crust over in the pan and remove the parchment. (If the crust sticks to the sides, run a knife around the edge to loosen.) Bake until the top is crusty and the edges are crisp, about 5 minutes more. Spread the pizza sauce on the crust, almost to the edges. Sprinkle with the mozzarella and Parmesan and top with the pepperoni. Roughly tear the basil leaves and scatter over the top. Bake the pizza on the top rack until the cheese is melted and bubbly, about 15 minutes. Cut into squares and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 20543,"Old-Fashioned Carrot Salad 2 bunches topped carrots 1 cup good mayonnaise 1/2 golden pineapple, peeled and chopped 1/2 cup raisins 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.
","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 20544,"Common Crackers 2 to 3 cups crushed saltine crackers (crackers wrapped in a tea towel and smashed with a rolling pin 3 tablespoons extra-virgin olive oil 3 tablespoons butter, melted Instructions: Preheat the oven to 350 degrees F. Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 20545,"Tex-Mex Shrimp and Grits 5 cups low-sodium chicken stock 3/4 cups quick-cooking grits
1 1/2 cups grated pepper jack cheese
1 1/2 cups grated queso blanco
1/2 cup Mexican crema
2 tablespoons salted butter 2 tablespoons salted butter 1 tablespoon olive oil
1 1/2 pounds peeled and cleaned jumbo shrimp
1 tablespoon taco seasoning
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo
1 medium onion, diced
1 red bell pepper, diced
1 jalapeno pepper, diced
1 poblano pepper, diced
1 tablespoon tomato paste
Hot sauce, to taste
Juice of 1 lime
Fresh cilantro leaves, for garnish
Instructions: For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm. Heat the remaining 2 cups chicken stock in a separate pan. For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.) Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed. To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 20546,"Insalata di Fagioli e Tonno: Tuna and Bean Salad 2 (19-ounce) cans cannellini beans, drained and rinsed 14 ounces canned tuna in oil or water, drained 1 celery stalk, chopped Juice of 1/2 lemon 1/2 cup extra-virgin olive oil Salt Freshly ground black pepper Instructions: Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20547,"Orange-Scented Broccoli and Cauliflower 1 head broccoli, cut into florets (save those stems for soup!) 1 head cauliflower, cut into florets (think soup!) 1 navel orange, rind removed and reserved Salt 3 tablespoons extra-virgin olive oil, 3 turns of the pan 2 shallots, thinly sliced 1 orange, juiced Pepper 2 scallions, sliced Instructions: Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl. Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 20548,"Grilled Sardines with Sauteed Joi Choi and Ginger Fish Sauce 1 cup brown sugar 4 ounces sardine scraps 2 tablespoons chopped ginger 2 bay leaves 1/4 teaspoon crushed red cl pepper flakes 12 sardine skeletons 4 cloves garlic, crushed 4 whole black peppercorns Salt 2 cups chopped joi choi (a type of Chinese cabbage) 2 tablespoons olive oil 1 tablespoon chopped fresh parsley 3 whole sardines 1 tablespoon olive oil Coarse sea salt Cracked black pepper Instructions: For the fish sauce: Add 8 quarts water, sugar, sardine scraps, ginger, bay leaves, cl flakes, sardine skeletons, garlic, peppercorns and some salt to a large pot and simmer until reduced by half.
In a medium saucepan, saute the joi choi over medium-high heat for 1 to 2 minutes in the olive oil. Deglaze the pan with a splash of fish sauce and add the parsley. Let reduce for 1 more minute.
For the sardines: Preheat a grill to medium-high heat.
Scale and gut the sardines. Push skewers through the mouth of each fish to the tail in order to make grilling easier. Coat the fish in the olive oil and sprinkle with salt and pepper. Place the fish on the grill and cook for 1 1/2 to 2 minutes on each side. Make sure the eyes are white to determine that the fish are finished.
To serve: Place the greens on a plate and place the grilled sardines on top. ","[Chenin Blanc, Vermentino, Gruner Veltliner, Albari?o]" 20549,"Ginger-Garlic Fish in Parchment Parchment paper 4 (6 to 7-ounce) portions sea bass Salt and freshly ground black pepper 1 bunch scallions, cut into 3-inch pieces on an angle 1/2 pound shiitake mushrooms, stemmed and sliced 3 to 4-inch knob ginger, peeled and thinly sliced 4 large cloves garlic, peeled and thinly sliced 3 tablespoons honey 2 tablespoons rice wine vinegar 3 tablespoons tamari sauce Instructions: Preheat oven to 375 degrees F. Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20550,"Espresso Cake 2/3 cup whole-wheat pastry flour 1/4 cup unbleached all-purpose flour 1 cup raw cane sugar (Turbinado) 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup pureed prunes or unsweetened applesauce 3 large egg whites 1 teaspoon pure vanilla extract 1 cup coffee Instructions: Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar. Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside. In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 20551,"Sunny's Summer Red Soup 1/4 teaspoon hot Hungarian paprika 2 pounds cubed seedless watermelon
1 pound strawberries, hulled
2 red heirloom tomatoes, quartered
1 medium-sized red onion, peeled and quartered
1 tablespoon Worcestershire sauce
8 leaves fresh basil 4 ounces Feta
1/4 cup pine nuts, toasted
Instructions: Toast the paprika in a small dry pan over medium heat, moving it around in the pan with a wooden spoon until a waft of it smells pungent and alive again, about 4 minutes. In a high-powered blender or food processor, combine the watermelon, strawberries, tomatoes, onion and Worcestershire sauce. Blend until smooth and chill. To make the garnish, on a cutting board, chop the basil, feta cheese and pine nuts all together until minced and combined. Serve the chilled soup with a sprinkle of the garnish on top. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 20552,"Fettuccine Primavera Rosa 2 Tbsp. olive oil 3 cups assorted cut-up fresh vegetables* (broccolini, red bell pepper, zucchini and/or asparagus) 1 Tbsp. finely chopped garlic 1 jar Bertolli? Four Cheese Rosa Sauce 8 ounces fettuccine, cooked and drained (reserve 1/2 cup pasta water) Instructions: Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender. Stir in Sauce and reserved pasta water. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with grated Parmesan cheese and ground black pepper. *SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 20553,"Cream Apple Chicken 1/2 pound butter, plus 1/4 pound and 1/4 pound 1 whole chicken, deboned and cut into 1-inch cubes 1/2 pound blanched French green beans 1 cup apple cider 1 pound mushrooms 1 pint heavy cream 1 teaspoon nutmeg 1 apple Salt and pepper Tomato, as a garnish Parsley, as a garnish Instructions: Place 1/2 pound butter into hot skillet. Place cubed chicken in skillet and cook until golden brown. In another skillet place, blanched green beans with 1/2 pound butter to heat up. Add mushrooms to another skillet and cook until soft. Once the chicken is golden in color, add the cider to pan. We let the cider reduce to give the chicken an apple flavor. The butter and cider will begin to form a coating of caramel on the chicken. When the sauce is reduced to a glaze, add the cream, and a little salt, and pepper. The secret is to add the nutmeg at the end for a special flavor. To serve: Place chicken on plate with sauce. Slice apple and create a fan and place on plate for decoration. Finally add mushrooms and green beans next to chicken, and place a little tomato for color, and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20554,"The Best Chocolate Cake Nonstick baking spray 1 1/4 cup Dutch-process cocoa, plus more for dusting
2 1/4 cups all-purpose flour (see Cook's Note)
2 1/4 teaspoons baking soda
1 teaspoon baking powder
1 large egg, at room temperature
2 large egg yolks, at room temperature
2 1/4 cups light brown sugar
1 1/4 cup sour cream, at room temperature
2/3 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/4 teaspoon kosher salt
12 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped 4 sticks (1 pound) unsalted butter, at room temperature 3/4 teaspoon kosher salt 2 cups confectioners' sugar
4 teaspoons Dutch-process cocoa powder
1 tablespoon pure vanilla paste or extract
Instructions: For the cake: Arrange a rack in the center of oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. Dust the bottom and sides of each pan with Dutch-process cocoa powder, tapping out excess. Sift the cocoa powder, flour, baking soda and baking powder into the bowl of a stand mixer. Beat on low speed to combine. Add the eggs, egg yolks, brown sugar, sour cream, oil, vanilla, salt and 1 cup of hot water. Beat on medium speed until completely smooth, about 3 minutes.
Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
Trim the domes of the cake rounds with a large serrated knife so the tops are flat.
For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool to room temperature, about 30 minutes.
Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.\u202f
\u202fTo assemble the cake:\u202fPlace one cake, cut-side down, on a platter. Spread 1 1/2\u202fcups of the frosting evenly over the top. Place the remaining cake, cut-side down, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 3/4 cup of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.\u202f\u202f
Spread the remaining frosting over the top and sides, swirling decoratively.\u202f
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20555,"Roast Tenderloin and Maui Onion 4 small Maui onions, peeled 1 tablespoon caster sugar 4 ounces shiitake mushrooms, stems removed 1 tablespoon vegetable oil 2 ounces Roquefort blue cheese 4 ounces chicken stock 2 ounces polenta 2 ounces heavy cream Salt and pepper 4 (8-ounce) pieces beef tenderloin 2 cups veal stock Instructions: Preheat oven to 350 degrees F. To prepare the onions, cut the onions into 4 wedges (quarters) leaving the top on so the pieces stay together. Gently saute the pieces in a pan until golden brown. Sprinkle the onions generously with caster sugar and roast in the oven until soft. To make the polenta, cut the mushrooms in half and saute with oil in a pan until soft and brown and set aside. Cut the blue cheese into 1/4-inch cubes and set aside. Bring the chicken stock to a boil and add the polenta. Continue to stir while gently simmering until the polenta is soft and smooth, about 20 minutes. Add the cream and salt and pepper, to taste, and keep warm. To assemble the dish, season the tenderloins with salt and pepper and sear in a hot pan until golden brown on all sides, about 3 minutes per side. Deglaze the pan with veal stock and reduce to a syrup consistency. Finish tenderloins in oven with onion pieces until desired degree of doneness is reached. Allow meat to rest for approximately 8 minutes. While tenderloin is resting, gently heat the polenta over low heat, adding mushrooms and blue cheese, and adjusting the seasoning 2 minutes before serving. To serve, place a generous spoonful of polenta in the center of each plate, top with caramelized onions, and put tenderloins on top. Spoon stock reduction over and around the tenderloins and serve with steamed vegetables, if desired. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

" 20556,"Traditional Duck with Pancakes and Hoisin-Lime Sauce 1 1/2 gallons water 1 cup Chinese black vinegar 1/2 cup dark molasses
1/2 cup dark soy sauce
Scallion brushes, for garnish 2 star anise 2 Long Island ducks 1/2 cup kosher salt 1 tablespoon 5-spice powder 4 oranges, washed and quartered, skin on 4 oranges, washed and quartered, skin on
12 scallions, chopped 1-inch lengths (can be the ends) 2 large hand ginger, washed and sliced, 1/4-inch (skin, pieces and all)
2 large hand ginger, washed and sliced, 1/4-inch (skin, pieces and all) 1 cup all-purpose flour 2/3 cup boiling water with a pinch of salt
1 tablespoon peanut oil
1 teaspoon sesame oil 2 tablespoons canola oil 1 cup hoisin sauce
Juice of 2 limes Instructions: In a tall stock pot (tall/big enough to submerge a duck completely), mix the water, vinegar, molasses, soy and star anise and bring to a brisk boil. Meanwhile, cut the head and feet off of the duck and make a slit at the base of the neck to insert the air pump. While holding the rear of the duck tightly sealed, turn on the pump to separate the skin from the meat. The air must travel all the way down the legs. Set blown up ducks aside. Mix the salt and 5-spice together and season the duck inside and out. In a large bowl, mix the oranges, scallions and ginger. Stuff the ducks full of the mix and thread the skewer through the bottom flaps to seal. Hook or tie the ducks by the neck and dip 3 times in the boiling glaze. Hang in the refrigerator or cool place over night (ideally use a rotating fan to keep the air circulating which will more efficiently dry the skin). The next day, pre-heat an oven to 375 degrees and place ducks on a rack (on a sheet tray) and roast for 1 hour, breast side up. A lot of fat will render off so be careful when removing. Carve up ducks and serve with pancakes, scallion brushes and hoisin-lime sauce. PANCAKES: Place the flour in a mixing bowl and quickly add the boiling water and mix as rapidly as possible. Add the oils and work into the dough, Mix for 2 to 3 minutes until the dough is homogenous and pliable. Let rest 5 minutes. Roll out the dough into a long cylinder, 2 inches in diameter. Cut into 8 to 10 pieces. Turn each piece on its flat side and roll out on a floured surface with a rolling pin to about 5 to 6 inches. In a skillet on low-medium, coat lightly with peanut oil and color both sides brown, small bubbles will form. Keep covered with a damp, hot cloth. These may be done in advance, then steamed hot for service. HOISIN-LIME SAUCE: In a skillet on medium heat, add the oil to coat. Add the hoisin and stir, it should sizzle and bubble. Cook for only 1 minute then add the juice and stir. Transfer to a small serving dish.
PLATING Lay out carved duck on a platter. Serve with hoisin-lime, scallions brushed (to brush on the hoisin) and pancakes. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 20557,"Friday Night Fried Chicken 1/4 cup sugar 1/4 cup plus 1 tablespoon kosher salt, plus more if needed 1 cup buttermilk, plus more for soaking 3 to 5 sprigs thyme 2 lemons, zested 2 chickens, broken down into 8 pieces each 1 tablespoon garlic powder 1 tablespoon Hungarian paprika 1 teaspoon cayenne All-purpose flour, for dredging Peanut or canola oil, for frying 1 cup chopped ripe Roma tomatoes 1/2 cup sliced onions 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons white wine 1 cup chicken stock Tabasco sauce Kosher salt Instructions: For the chicken: In a medium saucepot bring 4 cups water, 1/4 cup of the salt and the sugar to a boil. Then remove from the heat and stir until the salt and sugar fully dissolve. Cool the brining liquid to room temperature, then chill in the refrigerator. Add the buttermilk, thyme sprigs and zest to the chilled brining liquid. Place the chicken in the brine for 4 hours. Remove the chicken from the brine, then place on a paper towel to remove excess liquid. Combine the garlic powder, paprika, the remaining 1 tablespoon salt and the cayenne. Sprinkle each piece of chicken liberally with the seasoning mix. Soak the chicken in a bowl of buttermilk for 1 hour. Fill another bowl with flour, then dredge the chicken in the flour. Rest the chicken for 25 minutes. In a large skillet, heat 1 inch of oil over medium heat until a deep-frying thermometer inserted into the oil reads 350 degrees F. Place the chicken in the oil and cook until cooked through, an internal thermometer will read 165 degrees F. Transfer the chicken to paper towels to absorb excess oil, and then lightly season with salt. For the sauce: Add the tomatoes, onions, butter and olive oil to a medium saucepan, and slowly cook until the vegetables are cooked through. Deglaze the saucepan with the wine and cook until the wine almost completely evaporates. Add the stock and bring to a simmer, cook 10 minutes and then strain. Transfer the mixture to a blender and blend until pureed. Add Tabasco and salt to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 20558,"Pineapple Honey-Glazed Ham One 9- to 10-pound bone-in fully-cooked smoked ham (butt or shank half) 1 tablespoon whole cloves, optional
Two 20-ounce cans sliced pineapple
20 maraschino cherries
2 cups honey 2 cups light brown sugar
Instructions: Let the ham sit at room temperature for about 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Push the cloves into the ham, if using, placing them at the intersections of the cuts. Put the ham, flat-side down, on a rack in a roasting pan.
Drain the pineapples, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick.
Pour 1/4 inch water in the bottom of the pan and tent the ham with foil.
Roast until an instant-read thermometer inserted in the thickest part of the ham (avoiding bone) registers 130 degrees F, about 2 hours 30 minutes (or about 15 minutes per pound).
Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Simmer, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside.
Increase the oven temperature to 425 degrees F.
Uncover the pan and carefully brush a third of the glaze all over the ham. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20559,"Bizcochos De Moron (Cinnamon Cookies) 4 cups flour 1 cup sugar 1 pound shortening 1/4 cup cinnamon Instructions: Preheat oven to 375 degrees F. Mix all ingredients together until it reaches the consistency of biscuit dough. Roll to 1/4-inch thickness. Cut with biscuit cutter. Bake until light brown, about 10 minutes. Cool on a wire rack. ","[Rioja, Tempranillo, Garnacha]" 20560,"Chocolate Tiramisu Pizza 12 ounces mascarpone cheese 1/3 cup confectioners' sugar 1/4 cup brewed espresso, cooled, plus more as needed 1 prebaked pizza shell Unsweetened cocoa powder, for dusting Instructions: Preheat oven to 300 degrees F. In a food processor, whip the mascarpone cheese and confectioners' sugar until smooth and creamy. Add espresso, process until mixture is creamy and spreadable. Add a bit more espresso if mixture is too stiff. Spread the tiramisu filling over baked pizza shell. Create a dappled effect by first dusting the cheese liberally with cocoa powder, followed by a very light dusting. Place on a baking sheet in the oven just until slightly warmed. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 20561,"Healthified Broccoli Cheddar Soup 1 bunch broccoli 1 small onion, finely chopped 1 medium red-skinned potato, diced 1/4 cup all-purpose flour 3 cups low-sodium chicken or vegetable broth Kosher salt and freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 1 cup grated extra-sharp Cheddar 1 teaspoon Worcestershire sauce One 12-ounce can fat-free evaporated milk 2 scallions, thinly sliced Instructions: Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20562,"Roasted Veggie Puff Pastry Tart 2 Roma tomatoes, cut into 1/4-inch slices Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 large Spanish onion, thinly sliced
One 12-by-8-inch rectangle frozen puff pastry, thawed
1 egg white, beaten 8 ounces goat cheese, crumbled
4 fresh basil leaves, for garnish
Instructions: Preheat the oven to 375 degrees F. Place the tomato slices on a baking rack and sprinkle with salt. Set aside. In a saute pan, heat the olive oil over medium-low heat and cook the onions until golden brown, about 15 minutes. Set aside. Meanwhile, cut an 8-inch circle out of the puff pastry and press into an 8-inch pie pan. Poke the bottom of the pastry with a fork evenly throughout. Reserve the trimmings. Brush the egg white along the border of the circle and press the scraps of puff pastry along the side of the pan to create a crust. Scatter the goat cheese crumbles on top as the filling of the pie and then the caramelized onions. Layer the tomatoes on top in decorative circles. Season with salt and pepper. Bake for 20 minutes, then cover the edges of the pastry and bake until the veggies are soft and beginning to brown, 20 more minutes. Garnish with fresh basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 20563,"Sicilian Grilled Pork Loin with Agrodolce Grilled Peaches 1 boneless blade-end pork loin with 1/8-inch layer of fat still attached to one side Honey-Rosemary Brine, recipe follows 2 tablespoons olive oil Freshly ground black pepper Agrodolce Grilled Peaches, recipe follows 2 cups low-sodium chicken broth 1/2 cup kosher salt 1/4 cup clover honey 2 tablespoons sugar 2 teaspoons black peppercorns 8 large sprigs fresh rosemary 4 cloves garlic, smashed 4 cups ice cubes 1 cup red wine vinegar 1/4 cup clover honey 1/4 cup peach nectar or water Kosher salt and freshly ground black pepper 3 slightly under ripe peaches, halved and pitted 1/4 cup canola oil Instructions: Tie the loin with kitchen twine at 1-inch intervals and add to the Honey-Rosemary Brine in a large container. Brine the pork loin in the refrigerator for at least 4 hours and up to 12 hours. Remove from the brine, rinse under cold water and pat dry with paper towels. Let sit at room temperature for 1 hour before grilling. Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals. Spread the soaked wood chips evenly over the top and the rosemary sprigs or sage leaves, if desired. Put the cooking grate in place and open the grill lid vents halfway. Let the grate heat for 5 minutes. Use a grill brush to scrape the cooking grate clean. Brush the entire loin with the olive oil and sprinkle with pepper. Place the pork on the opposite side of the coals but close to the fire. Cover with the lid and turn the lid so that the vents are opposite the fire to draw smoke through the grill. Use a grill thermometer and make sure the heat inside the grill is at 400 degrees F. Grill the pork, covered, until an instant-read thermometer inserted into the thickest part of the pork registers about 135 degrees F. This will take anywhere from 30 to 45 minutes, depending the thickness of the loin. Transfer the loin to a cutting board, tent loosely with foil and let rest 15 minutes before cutting into thick slices. Serve with the Agrodolce Grilled Peaches and drizzle some of the reduced peach glaze over the meat. Bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature. Bring the vinegar, honey, nectar and some salt and pepper to a simmer in a large high-sided saute pan over medium heat. Cook until the liquid is reduced to a syrupy consistency, about 15 to 20 minutes. Remove from the heat. Brush the cut side of the peaches with the canola oil, season with salt and pepper and place cut-side down on the grill over medium-high heat. Grill until lightly golden brown, 2 to 3 minutes. Flip, cook 1 to 2 minutes then brush with the glaze and cook another minute or so. The peaches should be tender but hold their shape. Transfer the peaches to a platter and drizzle with some of the glaze. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 20564,"Turkey Cutlets with Sausage and Zucchini and Tipsy Gravy 1 1/2 pounds turkey breast cutlets Salt and pepper 1 teaspoon poultry seasoning 1 cup all-purpose flour 2 large eggs, beaten 1 cup bread crumbs 1/2 cup cornmeal 1/2 cup grated Parmigiano-Reggiano 1 orange, zested 2 sprigs fresh rosemary, leaves finely chopped Olive oil or vegetable oil 1 pound bulk sweet Italian sausage or 3 short links removed from casing 1 medium onion, chopped 1 red bell pepper, chopped 2 large cloves garlic, crushed 2 small to medium zucchini, cut into bite-size chunks 2 tablespoons chopped fresh thyme leaves Salt and freshly ground black pepper 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup red wine (recommended: Pinot Noir) 2 cups turkey or chicken stock Salt and freshly ground black pepper Instructions: Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the bread crumb mixture. In a medium skillet, heat a drizzle of oil over medium-high heat. Add the sausage, and brown and crumble for 5 minutes. Stir in the onions, peppers, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10 to 12 minutes Heat a saute pan with 1/4-inch of oil over medium to medium-high heat. Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp. For the gravy: Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes. Season with salt and pepper, to taste. Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 20565,"Pumpkin Cheesecake Tarts with Gingersnap Crust 4 cups finely crushed gingersnaps 1 stick unsalted butter, melted 1 tablespoon grated fresh ginger 1 pound cream cheese, softened 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon Pinch of grated nutmeg Pinch of ground allspice Pinch of ground cloves 1/4 teaspoon salt 3/4 cup fresh or canned pumpkin puree 2 large eggs Instructions: Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven. Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to over beat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 20566,"Berry/Maple Syrup 1 1/2 cups pure maple syrup 1 cinnamon stick 1 cup picked over berries, such as blackberries or strawberries, stemmed and halved or raspberries or blueberries Instructions: In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick. Recipe courtesy of Georgia Downard ","[Chardonnay, Merlot, Pinot Grigio, Moscato]" 20567,"Mussels and Clams with Sizzling Brown Butter and Capers 2 pounds Manila clams 2 pounds mussels 2 tablespoons olive oil 1/4 cup chopped fresh thyme leaves 2 sticks butter 2 tablespoons capers 1 teaspoon fleur de sel* (See Cook's Note) 1 loaf foccacia or garlic bread, sliced and toasted Instructions: Wash clams well. Wash mussels, making sure to remove and discard their beards. Heat 1 tablespoon olive oil in each of 2 large cast iron frying pans over high heat. Add clams and half the thyme to 1 of the pans; add mussels and half of the thyme to the other pan; cook for 1 minute. Divide butter and capers between the 2 pans. Continue cooking clams and mussels for 2 to 3 minutes, or until they open. To serve, place clams mussels and the butter in which they cooked in a warmed serving bowl and sprinkle with fleur de sel. Serve with bread on the side, to soak up the butter at the bottom of the bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20568,"Cornish Game Hens with Wild Rice Stuffing 6 tablespoons unsalted butter, divided 1/4 cup finely chopped onion 2 tablespoons finely chopped celery 1 teaspoon finely chopped fresh thyme leaves 1 1/2 cups cooked wild rice 1 tablespoon minced flat-leaf parsley, plus sprigs for garnish 1/3 cup toasted pecan pieces, broken 2 tablespoons dried cranberries 2 tablespoons dried currants 4 dried apricots, diced Kosher salt and freshly ground black pepper 4 Cornish hens, patted dry 1 tablespoon balsamic vinegar Instructions: In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine. Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]" 20569,"Cheesy Greens Casserole 1 1/2 cups heavy cream One 8-ounce container mascarpone
1/2 small onion, thinly sliced
2 cloves garlic, thinly sliced
Pinch freshly grated nutmeg
1 teaspoon smoked paprika
Zest of 1 lemon
Pinch kosher salt Pinch freshly ground black pepper
2 bunches Tuscan kale, stemmed and torn into large pieces
2 small or 1 large bunch regular kale, stemmed and torn into large pieces
3 cups grated Gruyere
1/2 cup panko breadcrumbs
Instructions: Preheat the oven to 375 degrees F. In a large Dutch oven, combine the cream, mascarpone, onion, garlic, nutmeg, smoked paprika, lemon zest, salt and pepper, then bring to a simmer over a medium-low heat, stirring as you go. Simmer gently until the onions and garlic are very soft, about 10 minutes. Add all of the kale to the cream mixture, then cover and allow to wilt, about 3 minutes. Stir and cook until the greens are just wilted and coated in the cream mixture. Transfer the greens mixture to a 10-inch cast-iron skillet and spread evenly. Top with the Gruyere and panko breadcrumbs. Place the skillet on a baking sheet and bake until bubbly and the cheese is melted, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20570,"End-of-Summer Ramen with Roasted Garden Veggies 12 medium Brussels sprouts, ends trimmed and halved 4 medium carrots, diced 1/2 acorn squash, seeded and cut into half-rounds 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 tablespoons sesame oil 2 teaspoons freshly grated ginger 2 cloves garlic, minced or grated 4 cups low-sodium chicken or veggie broth
3 ounces dried shiitake mushrooms
2 tablespoons low-sodium soy sauce 2 tablespoons white miso paste 1 tablespoon sambal oelek 1/2 cup fresh basil or cilantro, roughly chopped Four 3-ounce packs ramen noodles, seasoning packets discarded 4 soft-boiled eggs (see Cook's Note) Toasted sesame seeds, for serving Sliced carrots, green onions, jalapenos, Fresno chiles, basil, cilantro and limes, for serving Instructions: For the roasted garden veggies: Preheat the oven to 400 degrees F. On a large baking sheet, toss together the Brussels sprouts, carrots, acorn squash, olive oil and some salt and pepper until the veggies are well-coated with oil. Spread the veggies in an even layer and roast, tossing halfway through cooking, until the vegetables are lightly charred and caramelized, 30 to 35 minutes. For the ramen: Place a large soup pot over medium heat and add the sesame oil, ginger and garlic. Cook 30 seconds to 1 minute, then slowly pour in the chicken broth and 2 cups water. Add the mushrooms, soy sauce, miso paste and sambal oelek. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Add the basil or cilantro and the ramen noodles. Cook until the ramen is just soft, about 2 minutes. To serve, divide the soup among the bowls. Top with the roasted vegetables and soft-boiled eggs sprinkled with pepper. Add the sesame seeds and sliced fresh veggies. Garnish as desired. Enjoy hot! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Grenache Blanc]

" 20571,"Breaded Pork Chops Four 1/2-inch-thick, bone-in, pork chops (about 1-1/2 pounds), patted dry Flour for dredging 2 large eggs
1 teaspoon kosher salt Freshly ground black pepper 1 1/2 cups fresh sourdough bread crumbs 1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram 1/4 teaspoon dried basil Extra-virgin olive oil for shallow frying
2 lemon wedges
Instructions: Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs. Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 20572,"Chococonut Cookies 2 cups all-purpose flour 1 tablespoon cornstarch 1 teaspoon baking soda 1 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, melted 1 cup packed light brown sugar 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1 large egg plus 1 egg yolk 3 cups semisweet chocolate chips 2 1/2 cups sweetened shredded coconut 2 teaspoons vegetable oil Instructions: Whisk the flour, cornstarch, baking soda and salt in a medium bowl. Set aside. Beat the melted butter, brown sugar, granulated sugar and vanilla and almond extracts in a large bowl with a mixer on medium speed until thick and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 1 cup each chocolate chips and shredded coconut. Refrigerate the dough until firm enough to scoop, about 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Arrange tablespoon-size scoops of dough about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until lightly golden, 12 to 14 minutes. Let cool completely on the baking sheets. Put the remaining 1 1/2 cups shredded coconut in a medium bowl. Melt the remaining 2 cups chocolate chips with the vegetable oil in a small saucepan over low heat, stirring, until smooth. Dip each cookie partway in the melted chocolate, then immediately dip in the coconut. Return to the parchment-lined baking sheets and refrigerate until set, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20573,"Turkey Sausage and Roasted Pepper Lasagne with Spicy Tomato Sauce 4 red onions, sliced 24 cloves garlic, thinly sliced 1 1/2 tablespoons minced dry Thai bird chiles 4 cups sliced button mushrooms 2 cup red wine 4 (16-ounce) cans whole roma tomatoes, roughly chopped 2 tablespoons herbes de Provence 1/2 cup extra virgin olive oil plus extra for cooking 1 (16-ounce) can roasted peppers stored in olive oil, drained, rinsed and julienne 1 pound turkey sausage, out of casing, broken up 1 cup Parmigiano-Reggiano 1 pound lasagne noodles, blanched and refreshed Salt and black pepper, to taste 1 yellow pepper brunoise, for garnish Instructions: Preheat oven to 350 degrees. In a hot casserole coated with olive oil, brown onions, garlic and season. Add chiles, mushrooms and season. Deglaze with wine, add tomatoes and herbs and bring to a simmer for 1 hour, cover ajar. Occasionally stir and verify flavor. Take 1 1/2 cups of sauce and blend very smooth in a blender and lift with 1/4 cup olive oil. Reserve hot in a water bath. With remaining sauce, let come to room temperature then mix with turkey sausage and peppers. In a sprayed 9 by 13-inch lasagne dish, ladle some sauce then cover with noodles. Repeat twice finishing with sauce. Sprinkle with cheese and bake in oven for 1 hour. Should be schreeching hot. Broil if necessary to brown. Let rest 8 minutes before cutting. PLATING Sauce plate with pureed sauce and place a square slice on top. Garnish with yellow peppers. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 20574,"Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream 8 large red bell peppers 2 tablespoons unsalted butter 1 cup chopped onion 2 cloves minced garlic 1/4 cup tomato paste 6 cups chicken stock 2 cups heavy cream 2 tablespoons chopped fresh cilantro leaves 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 to 2 tablespoons cornstarch 1 cup sweet corn kernels, lightly roasted Cilantro Lime Sour Cream, recipe follows 1 cup sour cream 1/2 lime, juiced 1 teaspoon finely minced fresh cilantro leaves Instructions: Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside. Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream. In a mixing bowl, whisk all ingredients vigorously until light and creamy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]

" 20575,"Broccoli Cornbread 3 tablespoons vegetable oil 1 1/2 cups self-rising buttermilk cornbread mix
1/2 cup chopped sweet onion, such as Vidalia
10 ounces pepper Jack cheese, grated
8 ounces fresh broccoli florets, chopped (about 2 cups) 1/2 teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and chopped
1 cup sour cream
3/4 cup buttermilk
2 tablespoons unsalted butter, melted
Instructions: Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking. Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter. Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.) Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 20576,"Four Cheese Polenta 3 cups chicken stock 1 1/2 cups coarse cornmeal (slow-cooking polenta) 3 tablespoons butter, plus more for the baking dish A handful of fresh flat-leaf parsley, finely chopped A few gratings of fresh nutmeg Salt and freshly ground pepper 4 ounces diced soft cheese, such as goat cheese or sheep's milk ricotta 4 ounces diced ripe Camembert or Brie 4 ounces diced mild or medium Cheddar, or cow's milk melting cheese 1 cup grated Parmigiano-Reggiano A few sprigs of fresh rosemary, for garnish Chopped tomato or halved cherry or grape tomatoes, for garnish Instructions: Preheat the oven to 350 degrees F. Bring the chicken stock and 1 1/2 cups water to a boil in a pot. Reduce the heat to a simmer and gradually whisk in the cornmeal. Cook, stirring, until tender, 30 to 35 minutes (the polenta should still be thin enough to pour). Stir in the butter, parsley, nutmeg and salt and pepper to taste. Butter a baking dish. Pour in one-quarter of the polenta and top with 1 kind of diced cheese of your choice. Add another quarter of the polenta followed by another diced cheese. Add another layer of polenta and the remaining diced cheese. Top with the remaining polenta and sprinkle with the Parmigiano-Reggiano. Garnish with the rosemary and tomatoes. (If you are not serving immediately, let the casserole cool, then cover and refrigerate. To reheat, bring to room temperature, then bake as directed. It may take an extra 10 to 15 minutes.) Bake the casserole until golden, 20 to 30 minutes. If you have any leftovers, fry the polenta and serve it the next morning with eggs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 20577,"Beer-Battered Mushrooms with Garlic Aioli 1 cup mayonnaise Grated zest of 1 lemon 1/3 cup fresh lemon juice (from about 3 lemons) 1/2 tablespoon dijon mustard 1/4 cup minced garlic (6 to 8 cloves) For the mushrooms: 1 pound portobello mushrooms, stems and gills scraped out, cut into 1/2-inch strips 2 cups buttermilk 2 large eggs, separated 3/4 cup beer (preferably lager or pale ale) 3/4 cup all-purpose flour 3/4 cup white cornmeal Kosher salt and freshly ground black pepper 1/2 teaspoon cayenne pepper Peanut oil, for frying (about 6 cups) Sea salt Instructions: Make the aioli: Combine the mayonnaise, lemon zest and juice, mustard and garlic in a food processor and process until combined. Transfer to a bowl, cover and refrigerate 1 hour before serving. Meanwhile, prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour. Make the batter: In a large bowl, combine the egg yolks, beer, flour, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cayenne. Fill a large deep pot with about 1 1/2 inches peanut oil; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter. One at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil. (Do this in batches if necessary-do not crowd the pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a paper towel-lined plate. Sprinkle with sea salt and serve with the garlic aioli. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 20578,"Nut-and-Seed Granola 1/4 cup pure maple syrup 2 tablespoons extra-virgin olive oil 1 cup sliced skin-on almonds 1/2 cup pecans, roughly chopped 1/4 cup unsweetened shredded coconut 3 tablespoons sunflower seeds 1 tablespoon sesame seeds 1 tablespoon ground flaxseed 1/4 teaspoon kosher salt Instructions: Position an oven rack at the bottom of the oven, and preheat to 325 degrees F. Whisk the maple syrup and oil together in a large bowl. Add the almonds, pecans, coconut, sunflower seeds, sesame seeds, flaxseed and salt, and toss to coat. Spread the mixture out on a baking sheet, and bake for 20 minutes. Remove it from the oven, and scrape and toss the mixture around. Continue to bake until golden and still slightly sticky, 10 to 12 minutes more. Or, for a deeper, toasted version, bake until deeply golden (you may start to smell the toasted nuts), 13 to 15 minutes more. Let cool. (The granola can be stored in an airtight container at room temperature for up to 5 days.) ","[Chardonnay, Riesling, Pinot Grigio, Vermentino]" 20579,"Shangri-Lee Lobster with Crispy Spinach 2 (14-ounce) cans reduced-sodium chicken broth 1 (3.5-ounce) box golden curry sauce mix 1 (14 1/2-ounce) can unsweetened coconut milk 1 (3-ounce) jar applesauce 2 cups vegetable oil 1 (10-ounce) bag fresh spinach leaves, washed and dried Salt 1 (5.1-ounce) box lemon and herb-flavored rice 4 (6-ounce) uncooked lobster tails, shells removed 2 teaspoons seafood seasoning 1 tablespoon butter 1 tablespoon olive oil Instructions: Curry Sauce: Combine broth and curry sauce mix in heavy medium saucepan. Stir over medium heat to blend. Whisk in coconut milk and applesauce. Bring to a boil, stirring occasionally. Set aside and keep warm. Crispy Spinach: Heat oil in heavy large pot or wok over medium-high heat until oil registers 350 degrees F on a deep-fry thermometer. Working in batches, carefully add spinach to oil and cook until spinach is crisp and translucent, about 30 seconds. Be careful as oil may spit and splatter a bit due to the water content of the spinach. Using a skimmer or slotted spoon, transfer crispy spinach to paper towels to drain. Sprinkle spinach with salt. Set aside and keep warm. Lobster Tails and Rice: Prepare rice according to package instructions. Set aside and keep warm. Meanwhile, sprinkle lobster tails with seafood seasoning. Melt butter and oil in heavy large skillet over medium heat. Add lobster tails. Cover and cook until lobsters are just cooked through, turning occasionally, about 8 minutes. Presentation: Spoon 1 cup of rice onto center of each of 4 dinner plates. Slice lobster tails crosswise into 1/2-inch-thick medallions. Fan lobster medallions atop rice. Place crispy spinach alongside. Drizzle curry sauce over and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 20580,"Piri Piri Sauce 1/3 cup dried African bird's eye chiles, seeded 1 cup oil (olive or other vegetable oil) 1/3 cup chopped fresh cilantro 1/3 cup fresh lemon juice 2 tablespoons coriander 1 tablespoon chopped fresh Thai basil 1 tablespoon cumin 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh ginger (can substitute ginger powder) 1 tablespoon smoked paprika 1 tablespoon black pepper 1 teaspoon cinnamon 1 teaspoon nutmeg 1 preserved lemon 4 cloves garlic 1 whole roasted red bell pepper, seeds removed Salt Instructions: Soak the chiles overnight, then transfer to a blender along with the oil, cilantro, lemon juice, coriander, basil, cumin, dill, ginger, smoked paprika, black pepper, cinnamon, nutmeg, preserved lemon, garlic, bell pepper and salt. Blend until smooth. Use as a stand-alone hot sauce or marinade for grilling chicken wings. (Makes enough to marinate about 4 pounds of chicken wings.) ","[Rioja, Tempranillo, Garnacha, Pinotage]" 20581,"Satanic Fudge Brownies 1 pound 1-ounce chopped 70 percent bittersweet chocolate, melted and cooled slightly 10 ounces finely chopped 70 percent bittersweet chocolate 13 ounces soft butter 1 pound 4 ounces granulated sugar 6 extra large eggs 8 ounces all-purpose flour 1 teaspoon salt Instructions: Preheat the oven to 350-degrees F. Spray 9 by 13-inch pan with non-stick spray and place 1 piece of parchment paper to line the bottom of the pan. Cream the butter and sugar in a mixer. Scrape down both sides. Then add the eggs 1 by 1. Add the salt and flour and mix until smooth. Remove the bowl from mixer and pour in cooled melted chocolate, mix well with a spatula. Add chopped chocolate last, fold quickly, then put in the prepared pan. Level out batter in pan. Place in preheated oven and bake for 45 minutes to 1 hour or until skewer comes out clean. Cool completely before cutting. ","[Shiraz, Malbec, Zinfandel, Petite Sirah]" 20582,"Atomic Hash Browns 2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel 1 teaspoon granulated garlic 1 teaspoon paprika 1/4 teaspoon cayenne Salt and freshly cracked black pepper 2 tablespoons butter 2 tablespoons olive oil Instructions: Heat a 12-inch nonstick skillet over medium heat.
Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
Slide onto a cutting board and cut into wedges to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 20583,"Over-Stuffed Carbonara Baked Potatoes 4 medium russet potatoes, scrubbed and dried thoroughly (about 3 pounds) 4 strips bacon 3/4 cup half-and-half Kosher salt and freshly ground black pepper 3 scallions, thinly sliced (white and dark green parts kept separate) 3 ounces Parmesan, finely grated (about 3 cups) 4 large eggs, at room temperature Instructions: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork and microwave on high for 15 to 20 minutes, rotating each potato a few times. The potatoes are done once a toothpick or skewer easily pierces the flesh. Allow the potatoes to cool for 5 minutes. Meanwhile, lay the bacon in a large nonstick skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain (reserve the drippings in the skillet), then finely chop. Return the skillet with the bacon drippings to medium heat and stir in the half-and-half, a pinch of salt and 1/2 teaspoon pepper. Cook, stirring, until the mixture is hot and steaming; remove from the heat. Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove enough flesh to leave about a 1/2-inch-thick wall around the inside. Reserve about 1/2 cup of the potato flesh for another use, then add the remaining flesh to a mixing bowl along with the half-and-half mixture, scallion whites, half of the bacon, a large pinch of salt and 2 1/2 cups of the Parmesan. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed. Put the potato-skin shells on a baking sheet. Divide the mashed potato mixture evenly among the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake the potatoes until the eggs are just starting to set, about 10 minutes. Remove the potatoes and cover the eggs with the remaining 1/2 cup Parmesan. Switch the oven to broil and broil, checking frequently, until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes. To serve, top each potato with the scallion greens and remaining bacon and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 20584,"Summer Mediterranean Sardine Salad 1 16-ounce can tomatoes, drained and de-seeded 1 can sardines, left whole 1 can artichoke hearts 1 can hearts of palm Italian dressing to taste Box croutons Instructions: In a medium-sized bowl, toss the tomatoes, sardines, artichoke hearts, and the hearts of palm together. Add Italian dressing to taste and top with croutons. ","[Vermentino, Grner Veltliner, Sauvignon Blanc, Albari?o]" 20585,"Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw 1 cup soy-based mayonnaise, such as Vegenaise, or reduced-fat mayonnaise 2 tablespoons curry powder blend Four 6 to 7-ounce center-cut fillets black cod or other sustainable white thick-fillet fish Kosher salt and freshly ground pepper, or seafood seasoning, such as Old Bay Lime wedges
Cumin-Scented Warm Savoy Slaw, for serving, recipe follows Coconut-Ginger Rice with Chickpeas and Chilies, for serving, recipe follows 2 tablespoons vegetable oil 2 teaspoons cumin seeds 1 head savoy cabbage, shredded Juice of 1 lime Kosher salt 2 tablespoons butter 1 Fresno cl, sliced One 2-inch piece ginger, grated 1 bunch scallions, whites and greens thinly sliced 2 cups chicken stock
1 cup white rice 3/4 cup unsweetened coconut Zest and juice of 1 lime
1 can chickpeas, drained 1/2 cup chopped fresh cilantro Instructions: Heat the broiler and place the rack in the upper third of the oven.
Mix the mayonnaise with the curry powder blend in a small bowl. Place the fish on a baking sheet and sprinkle with salt and pepper or seafood seasoning if using. Slather the fish evenly with the curry mayonnaise. Place under broiler until the fish is firm and the top is very brown, 10 to 12 minutes. (Keep an eye on the fish while broiling and move to a lower rack in the oven if it's starting to brown before it's cooked through.) Serve the broiled fish with lime wedges, Cumin-Scented Warm Savoy Slaw and Coconut-Ginger Rice with Chickpeas and Chiles. Heat the vegetable oil over medium-high heat in a large skillet. Add the cumin seeds and stir, 1 minute. Add the cabbage and wilt. Finish the slaw with the lime juice and season with salt. Heat the butter in a saucepot over medium heat. Add the chiles, ginger and whites of the scallions and stir 2 minutes. Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 20586,"Prawn and Chive Potstickers 8 ounces large shrimp, peeled, deveined and minced 3 tablespoons finely chopped fresh Chinese chives (or scallions) 1/8 cup canned water chestnuts, finely diced (about 4 whole) 1 tablespoon oyster sauce 1 tablespoon Shaohsing rice wine Sea salt Freshly ground white pepper 2 tablespoons light soy sauce 2 tablespoons clear rice vinegar 2 teaspoons toasted sesame oil Small handful fresh cilantro leaves, finely chopped Cornstarch, for dusting 30 gyoza dumpling wrappers 2 tablespoons peanut oil Instructions: For the filling: Mix the shrimp, chives, water chestnuts, oyster sauce and rice wine into a bowl and sprinkle with salt and pepper. With clean hands, squeeze the filling through your fingers so that all the flavors are combined well. Wash your hands and dry well. For the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, sesame oil and cilantro and set aside.
For the potstickers: Sprinkle a baking sheet or plate with some cornstarch. Then place a dumpling wrapper in the palm of your hand. Place a heaping teaspoon of the filling in the middle of the dumpling skin. Then dip your finger into a water bowl and brush around the rim. Fold in half so you have a half moon shape, pressing down on the edges to make sure the dumpling wrapper sticks together well. Pleat the edges of the potsticker 4 times, pinching well to secure. Place the potstickers on the prepared baking sheet until ready to cook. (You could make ahead to this point and freeze in an airtight container, then cook from frozen when desired.) Heat a wok over medium heat. Cook the potstickers in two batches, so you don't over-crowd the pan. Add 1 tablespoon of oil and arrange half the potstickers standing up in the oil. Cook, uncovered, until the bottoms are pale golden, 1 to 2 minutes. Add 1/4 cup water around the edges of the wok, then cover and cook until the liquid has evaporated and the bottoms of the potstickers are crisp and golden, 5 to 7 minutes. Repeat with the next batch. Serve alongside the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 20587,"Shiitake Fondue 1 large clove garlic, split in half 1 small ginger root 1 tablespoon butter 2 cups sliced shiitakes 2 minced shallots Salt and freshly ground black pepper 1 1/4 cups white wine 1/2 pound shredded Gruyere 1/2 pound shredded Emmenthal 1 tablespoon cornstarch 2 sprigs fresh thyme 1 country boule or baguette Instructions: In a medium size saucepan, rub the inside with the garlic clove. Repeat with the ginger. On medium heat, melt the butter and sweat the shiitakes and shallots. Season and add the wine. Bring to a simmer. Meanwhile, have the cheese and cornstarch already tossed together in a resealable plastic bag. Add the cheese mix to the wine, and stir to incorporate. Add the thyme and taste. Break bread, dip, chew, swallow, yum-yum. Wash down with wine. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 20588,"Veal Osso Buco Olive oil Salt and pepper 4 veal shanks (14 ounces each) 1 pound mirepoix (onion, carrot, and celery), diced 1/4-inch 2 cloves garlic, chopped 2 anchovy fillets 2 tablespoons tomato paste 1 cup Barolo wine 2 quarts brown veal stock 4 Roma tomatoes, seeded and chopped 1/4-inch 1 bunch Italian parsley, washed and chopped fine Gremolata, recipe follows Instructions: First season the meat with olive oil, salt and fresh ground black pepper, then in a smoking hot cast iron pan sear both sides of the shank. Remove the veal and set aside. Add in the mirepoix, garlic, anchovy and tomato paste, caramelize all the ingredients together, add the Barolo to the pan to deglaze. Add the veal stock to the pan and reduce by 1/4. When reduced, pour the simmering liquid over the 4 veal shanks in a roasting pan, add the diced tomato and parsley. Cover first with plastic wrap then with aluminum foil, place in a 325 degree oven for 3 1/2 hours. Check for fork tenderness. Garnish with the gremolata and shaved, roasted parsnips and carrots. Gremolata: Chopped parsley, lemon zest, bread crumbs, anchovy For the Sauce: Reduce braising liquid by 1/4, season and pour over shanks. ","[Barolo, Nebbiolo, Dolcetto, Aglianico]" 20589,"Chicken Club Ranch Roll 1 pound sliced bacon 1/4 cup mayonnaise 1/4 cup sour cream 2 tablespoons chopped chives 1/4 teaspoon garlic powder 1/4 teaspoon onion powder A few dashes Worcestershire sauce 1/2 cup all-purpose flour 1 large egg, beaten with a splash of water 1 cup panko
1/2 pound chicken tenders Kosher salt and freshly ground black pepper 4 tablespoons vegetable oil 2 square or rectangular flatbreads, such as lavash 2 leaves green-leaf lettuce, halved lengthwise Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Lay the bacon slices in a single layer on the prepared baking sheet. (It's OK if they overlap a little.) Bake until browned but still pliable, 15 to 18 minutes. Transfer the bacon with tongs to a paper towel-lined plate. Meanwhile, whisk together the mayonnaise, sour cream, chives, garlic powder, onion powder and Worcestershire sauce in a small bowl until combined; set aside. Set up a breading station with the flour in 1 medium bowl, the beaten egg in another medium bowl and the panko in a third. Generously season the chicken tenders with 1/4 teaspoon each salt and pepper. Dredge the tenders in the flour a few pieces at a time. Tap off the excess flour before dipping the tenders into the egg. Allow the excess egg to drip off, then coat the tenders in the panko. Set the breaded chicken on a plate. Repeat until all the tenders have been coated. Heat the oil in a large skillet over medium heat, then add the chicken in a single layer. Cook until browned on the bottom, about 3 minutes, then flip. Cook until the chicken is cooked through and browned on the other side, 3 minutes more. Transfer to a wire rack or paper towel-lined plate. Lay out a flatbread with the shorter side facing you. (If your flatbread seems dry, moisten it slightly with a damp paper towel.) Spread half the ranch dressing on the bottom third. Line the wrap with half the bacon strips, then add half the chicken crosswise. Top the chicken with 2 pieces of lettuce, also crosswise. Starting from the bottom, roll everything up into as tight a spiral as possible without ripping the wrap, leaving the seam on the bottom. Place toothpicks into the roll at 1-inch intervals all the way through to the bottom to secure everything in place. Cut, in between the toothpicks, into even slices. Repeat with the remaining flatbread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 20590,"Healthy Sweet Potato Salad 4 large sweet potatoes
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/2 cup diced scallions (about 6)
1 red pepper, finely diced
2 tablespoons minced fresh chives 2 teaspoons orange zest
2 teaspoons apple cider vinegar
1/2 teaspoon hot sauce, such as Tabasco
Salt and pepper Instructions: Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil until tender, about 5 minutes. Drain and set aside to cool. While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce. Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated. Add salt and pepper to taste. Best served chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 20591,"Asian Noodles in Broth with Vegetables and Tofu