MEAT ENTREES

Roasted Pork Tenderloin

Heat oven to 425 degrees. In a roasting pan, place onion and garlic in bottom and set aside. In a large dish, beat egg and set aside.

Mix bread crumbs with dried herbs, parsley, Parmigiano-Reggiano, black pepper and salt in a small bowl. Pour onto a dinner-size plate and shake to make an even layer. Dip tenderloins, one at a time, into egg and then roll in bread crumbs so they are evenly coated. Place tenderloins on top of onions and pour olive oil over all.

Place in 425-degree oven. After 15 minutes, baste the tenderloins with olive oil from bottom of pan. Lower oven heat to 375 degrees. Roast for another 10 minutes and remove from oven. Tent aluminum foil over pan, and let sit for 5 minutes. Slice into rounds and serve with rice pilaf, a crisp salad or roasted potatoes and sweet potatoes. — Phyllis Pedroncelli

Makes 4 to 6 servings 1 large onion, sliced into rings 4 garlic cloves, peeled and smashed 1 large egg 1 cup bread crumbs or panko 1 teaspoon dried basil 1 teaspoon dried oregano 1 tablespoon chopped fresh parsley 2 tablespoons fresh grated

Parmigiano-Reggiano — Fresh ground pepper and kosher salt, to taste 11/2 pounds pork tenderloins, cleaned of silver skin 1/4 cup olive oil

PAIRING SUGGESTION: Serve this recipe from a famous and long-admired winery with a balanced merlot or red blend.

CHRISTOPHER CHUNG

Schweinshaxe

(Pork Shank)

Preheat oven to 350 degrees.

Wash the pork shank and pat dry. Sprinkle the shank with a good amount of salt and pepper, and let sit for half an hour.

In a large saute pan, sear the pork shank until it becomes caramelized on all sides, then remove it from the pan. After discarding most of the fat, add the onion and garlic to the same pan and saute until they turn translucent. Transfer the shank, onion and garlic to a roasting pan and add the wine and beef stock to cover half of the shank. Cover the roasting pan with wax paper, then aluminum foil. Place in the oven and cook the shanks at 300 degrees for about 4 hours. The internal temperature should be 160 to 170 degrees.

Remove the shanks from the pan, strain the stock, remove the excess fat and cook on the stove until the stock is reduced by half. Place the shanks in a roasting pan standing up, pour the reduced stock over and cook for 30 to 45 minutes at 300 degrees, until the skin gets crispy. Add more salt when eating the pork.

Serve with roasted potatoes and sauerkraut.

— Shari Sarabi

PAIRING SUGGESTION: Because white wine is used in this recipe, a rich full-bodied white like chardonnay or pinot blanc should work well.

Makes 4 servings 4 pork hind shanks — Kosher salt, to taste — Pepper, to taste 1 large onion, chopped 6 cloves of garlic, sliced into large pieces 1 cup white wine 1 quart organic, low-sodium beef stock

Peppercorn-Crusted Steak with Wild Mushroom Fondue

Prepping the steak: Start with the highest-quality steak you can find, such as 21-day dry-aged wagyu beef, or ask your butcher for the best. Season the steak with kosher salt and crushed black pepper; allow to rest at room temperature.

For mushroom fondue: Clean all the mushrooms using a brush and remove any form of dirt. Finish by lightly rinsing in warm water. Cut the mushrooms into medium-size chunks, discarding the gills. In a large pan, sear the mushrooms until golden brown, add 2 ounces butter and the red wine and cook until they become creamy. Adjust the seasoning and reserve hot.

For potatoes, bone marrow and mini bell peppers: Cut the potatoes in half, toss the mini bell peppers with olive oil and sea salt. Roast together in a 400-degree oven until the potatoes are half cooked, about 6 minutes. Add the seasoned bone marrow to the oven and finish roasting the potatoes and veggies, about 4 to 6 minutes more. The bone marrow is finished when it’s golden brown and the marrow is hot throughout.

For cooking the steak: Crust the steaks with peppercorns and in a large cast-iron or thick-bottom pan, sear the steak over high heat. Leave in the pan long enough for the steak to take on a dark color and thick crust, add 3 ounces of butter and cook to the desired temperature. Remove and allow to rest for 5 minutes.

For plating: Place the wild mushroom fondue near the center of the plate and the potato and pepper hash to the side. Put the steak on the fondue and then the bone marrow on the side, with the arugula underneath. Finish with fleur de sel or sea salt.

Makes 4 servings 4 12-ounce Prime New York steaks (dry-aged wagyu is the best) — Kosher salt — Fresh black peppercorns, crushed 2 pounds wild or king trumpet mushrooms 2 ounces butter 6 ounces cabernet sauvignon 1/2 pound baby or marble potatoes (preferably dry farmed) 1/2 pound mini bell peppers — Olive oil — Sea salt 4 8-inch long marrow bones (ask butcher to cut lengthwise) 1 cup baby wild arugula — Unsalted butter

— Dustin Valette

PAIRING SUGGESTION: One reliable trick to match food and wine is to drink whatever you are cooking with. A cabernet with balanced tannins looks like a winner here.

Master Burger Recipe

Gently break the meat into large pieces; add seasonings and toss to incorporate salt, pepper and Worcestershire. Being careful not to overhandle and using wet hands, divide the meat into four equal portions and form patties about 1 inch thick at the edges and a little less in the center. Chill for at least 20 minutes before grilling. Grill over a hot fire, turning once. For rare, cook approximately 2 minutes per side, 3 minutes for medium rare and 4 minutes for medium. Hopefully, no one will ever want a good burger cooked well done!

Serve on a bun with the traditional garnishes. If you don’t want to put the burger on a bun and would rather serve it alone, topping it with the red wine pan sauce below is a delicious alternative.

Makes 4 servings 1½ pounds freshly ground sirloin or chuck with 15-20% fat 1 teaspoon kosher or sea salt ½ teaspoon freshly ground pepper 2 teaspoons Worcestershire

PAIRING SUGGESTION: Red meat with a red wine sauce — no mystery here. Pull out any red wine you like. Try a smooth zinfandel.

Red Wine Pan Sauce

for Burgers

Heat 1 tablespoon butter in a saute pan over moderate heat and saute the shallots until softened but not brown, about 2 minutes. Add the broth, wine, vinegar and mustard and bring to a boil over high heat, stirring regularly. Continue to cook until reduced by 60% or so and lightly thickened, about 5 minutes. Off heat, whisk in remaining butter and season to your taste with salt and pepper. Serve warm. — John Ash

Makes about ½ cup or 4 servings 4 tablespoons butter ¼ cup finely chopped shallots or green onions 1 cup beef broth or chicken stock ¾ cup red wine 1 tablespoon Balsamic vinegar 2 teaspoons Dijon mustard, preferably grainy type — Salt and freshly ground pepper

Moroccan-Style Lamb Chops, Mint Chutney & Lemon Couscous

For marinating the meat: Place all mint chutney ingredients in a blender with the olive oil and puree until smooth. Toss the lamb chops with just enough chutney to coat and marinate for 4 hours or overnight. Save the remainder of the mint chutney to use later.

For Moroccan BBQ sauce: Place all ingredients in a sauce pot and simmer on medium heat until the sauce is reduced to the consistency of a light glaze. Strain and cool.

For couscous salad: Place dry couscous in a bowl and add the olive oil. Mix the couscous until it is coated with the oil.

Bring the orange juice and the water to a boil. Season the liquid with salt and pepper. Pour the hot liquid over the couscous, add the raisins and preserved lemon, then stir once. Cover with plastic wrap and let sit until couscous has absorbed all the liquid.

Remove plastic and fluff the couscous. Check seasoning and adjust if necessary.

To finish the dish: Season lamb chops with salt and pepper. Grill to desired doneness over medium-hot grill or sear in a hot cast-iron pan on both sides and finish in a 350-degree oven.

While chops are cooking, toss toasted almonds and sliced green onions into the couscous. Add a little fresh orange juice and more extra-virgin olive oil if salad seems dry. Place couscous salad in the center of a serving platter.

Arrange the chops around couscous and drizzle with Moroccan BBQ sauce and remaining mint chutney. Any leftover BBQ sauce will keep in the refrigerator for 1 month.

— Mark Stark

PAIRING SUGGESTION: With the abundant flavor interaction in this recipe, a soft, fruit-forward red wine would be the ticket, such as grenache or any dry rosé.

Makes 8 servings (with extra BBQ sauce) 8 double-cut lamb chops

For mint chutney

1 cup mint leaves 6 green onions, chopped 3 tablespoons parsley leaves, chopped 1 teaspoon salt ¼ teaspoon cayenne pepper ½ teaspoon curry powder 1 tablespoon lemon juice 1 garlic clove, chopped ½ cup olive oil

For Moroccan BBQ sauce

1¼ cups honey ½ cup rice wine vinegar ½ cup ketchup ½ cup soy sauce 3/4 cup lemon juice 1 cinnamon stick, broken up 2 star anise 2 garlic cloves, smashed 1½ teaspoons cardamom seeds 1/2 teaspoon chili flakes 1½ teaspoons black peppercorns 1½ teaspoons dried lavender ½ teaspoon fresh ginger, chopped ½ teaspoon whole cloves ½ bunch cilantro ½ teaspoon salt

For couscous salad

2 cups couscous 2 tablespoons extra-virgin olive oil 1 cup orange juice 1 cup water ½ cup golden raisins ½ preserved lemon, cleaned and minced ¼ cup toasted slivered almonds 1 bunch green onions, sliced

Dry-Rubbed Turkey Breast

Turkey Gravy

In a small bowl, combine the kosher salt with the sage, black pepper and sugar. Set the turkey in a large roasting pan and rub it with the spice mixture inside and out; refrigerate for at least 12 hours or up to 24 hours. Return the turkey to room temperature before roasting.

Preheat the oven to 475 degrees. Brush the turkey all over with the melted butter and roast for about 30 minutes, or until the skin is golden brown.

Reduce the oven temperature to 325 degrees and roast the turkey for about 1 hour, or until an instant-read thermometer inserted in the thickest part of the breast registers 160 degrees. Turkey will rest out to 165 degrees. Transfer the turkey to a carving board, cover loosely with foil and let rest for at least 30 minutes. Reserve all drippings for the gravy.

Makes 6 servings ¼ cup kosher salt 6 leaves fresh sage, chopped 2 tablespoons coarsely cracked black pepper 1 tablespoon sugar 1 3-pound turkey breast 1-2 tablespoons butter, melted

For roux: Melt butter in a small skillet over medium heat. Whisk in flour. Reduce heat to low; whisk until roux is golden brown, about 2 minutes.

For drippings and assembly: Bring 6 cups of good turkey stock to a boil in a large saucepan over medium heat. Add turkey drippings. If you’re short on drippings, skim fat from pan and add 1 to 2 cups chicken stock. Scrape up browned bits with a wooden spoon; strain liquid into stock. Season with salt and pepper. Whisk in roux. Reduce heat to low; simmer gently for 5 minutes to thicken gravy. Season, if desired.

— Perry Hoffman

PAIRING SUGGESTION: The challenge at Thanksgiving, when many of us attempt this classic roast turkey, is the wide range of accompanying foods, from salty to savory to sweet. So serve two wines: a fruity light-bodied red like grenache or gamay and an aromatic white like riesling or Viognier. That should take care of everybody!

Makes 6 cups

For roux

1/3 cup unsalted butter 1/3 cup all-purpose flour

For gravy

6 cups turkey stock — Turkey drippings 1-2 cups chicken stock — Salt and pepper

Beef Kebabs with Marinade

To prepare the beef, trim the fat and cut into 2-inch pieces. Follow these steps in order and allow 5 to 7 minutes between each step. First, salt and pepper the beef. Next, add the onion, liquid saffron and sumac and mix well. Finally, add the olive oil and cover. Marinate for at least a few hours or up to overnight.

Makes 4 to 6 servings 2 pounds of beef tenderloin ½ tablespoon kosher or sea salt ¼ tablespoon pepper ½ onion, pureed ¼ cup liquid saffron (see adjacent recipe) 1 tablespoon sumac ½ cup extra-virgin olive oil

Lamb Kebabs with Marinade

Cut the loin into 2-inch pieces and place in a large bowl. Follow these steps in order and allow about 5 to 7 minutes between each step. First, salt and pepper the lamb. Next, add the onion, lime juice, parsley and crushed garlic and mix well. Lastly, add the olive oil and cover. Marinate for at least a few hours or up to overnight.

Cut the breasts and thighs into 2-inch pieces and place in a large bowl. Follow these steps in order and allow each layer of the marinade to sit for a few minutes before moving to the next step. First, salt and pepper the chicken. Next, add the lemon juice, followed by the liquid saffron. Add the onion. Finally, add the olive oil. Marinate for a few hours or up to overnight.

Makes 4 to 6 servings 2 pounds boneless lamb loin ½ tablespoon kosher or sea salt ¼ tablespoon freshly ground pepper ½ onion, pureed 2 limes, juiced ½ cup Italian parsley, chopped 4 cloves garlic, crushed ½ cup extra-virgin olive oil

Chicken Kebabs with Marinade

— Shari Sarabi

Makes 4 to 6 servings 2 pounds boneless chicken thighs and breasts ½ tablespoon kosher salt ¼ tablespoon pepper 1 lemon, juiced ¼ cup liquid saffron (see adjacent recipe) ½ onion, pureed ½ cup extra-virgin olive oil

PAIRING SUGGESTION: Generally, grilled foods pair well with wines that have some oak aging. But you also could choose, and might prefer, a fruity hard cider or beer, especially a pale ale.

JOHN BURGESS

Liquid Saffron

Put the saffron in a mortar and pestle with the sugar, and grind to a very fine powder. Put the mixture in a squeeze bottle, and add the hot water. Mix well for a few minutes until very aromatic, then add the cold water. Add a small amount of the liquid saffron to your favorite dishes, which will add to the aroma of the food. Store in the refrigerator for future use.

Makes 11/2 cups 2 grams good-quality

Spanish saffron ½ teaspoon granulated sugar 2 tablespoons hot water 1 cup cold water

Grilling the meats

Use the same technique for each type of marinated meat. First, divide up the meat pieces and skewer them evenly onto heavyduty, stainless steel kebab rods.

Grill the kebabs on a barbecue, but don’t place the skewers directly on the grate. Instead, suspend them so the meat is 2 inches above the grate to allow even cooking without burning or charring. To do this, rest the skewers on angle irons or bricks covered in aluminum foil. Turn the kebabs every couple of minutes during cooking. Approximate cooking times are 10 to 12 minutes for the chicken and 8 to 10 minutes for the beef and the lamb.

However, the time will depend on the heat of the grill and your preferred temperature for the meat. It’s recommended to serve the beef and lamb between rare and mediumrare. Allow the kebabs to rest for 10 minutes before serving

ALVIN A.H. JORNADA

Kofta with Yogurt Tahini Sauce & Chermoula

For kofta: Mix all ingredients together in a large bowl and shape kofta into logs, 4 inches long and 2 inches in diameter.

Grill over medium-high heat on a gas grill until medium-rare, about 5 minutes each side.

For yogurt tahini sauce: Whisk the tahini, garlic, salt and lemon until smooth. Add the yogurt and mint and whisk. Serve on the side.

For chermoula: Whisk all ingredients together. Moisten with more olive oil and lemon juice if needed, and adjust salt. Serve on top of kofta.

— Chris Hanna

PAIRING SUGGESTION: The two sauces in this classic Middle Eastern dish feature tart, herbal flavors. Sauvignon blancs from California or New Zealand have similar flavors and would bridge nicely.

For the kofta

Makes 4 servings 1 pound ground lamb 1/3 cup chopped parsley 2 large cloves garlic, peeled and minced 3 shallots, peeled and minced 1 tablespoon ground allspice 1 tablespoon ground coriander 2 tablespoons ground cumin 1 tablespoon kosher salt — Freshly ground pepper

Makes 4 to 6 servings

For yogurt tahini sauce

¼ cup tahini 1 large clove garlic, peeled and minced ½ teaspoon salt — Juice of half a lemon 1 cup plain yogurt 1 tablespoon chopped fresh mint

Makes 4 to 6 servings

For chermoula

2 cups chopped cilantro 1½ cups chopped parsley 3-4 garlic cloves, minced 1 teaspoon salt 2 teaspoons ground cumin 1 teaspoon sweet paprika ½ teaspoon ground coriander ¼ teaspoon cayenne ½ cup extra-virgin olive oil, plus more to taste ¼ cup freshly squeezed lemon juice

Chicken Piccata

Butterfly the chicken breasts and cut them in half horizontally. Working with one breast half at a time, place the chicken between two pieces of plastic wrap and, using a meat pounder or another heavy and flat object like a skillet, gently pound to an even thickness of about 1/4 inch.

Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.

In the nonstick frying pan over medium-high heat, warm 2 tablespoons of the olive oil. Place two pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side.

Transfer to a platter or individual plates. Warm the remaining 1 tablespoon oil in the pan and repeat with the remaining chicken.

Reduce the heat to medium and add 1 tablespoon butter in the pan. Add the shallot and cook until softened and lightly brown, about 1 minute. Add the wine, lemon juice and broth; increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Remove the pan from the heat and whisk in the remaining 2 tablespoons butter, the capers and parsley. Season to your taste with salt and pepper and additional drops of lemon juice, if desired. Splash the sauce over the chicken and serve immediately, topped with a sprinkling of chives.

— John Ash

PAIRING SUGGESTION: The Italian term piccata is related to the word piquant, but here it takes on a meaning closer to “zesty,” referring to the lemon juice that’s a key part of this dish. Try a wine with similar crisp flavors like sauvignon blanc, pinot grigio or an unoaked chardonnay.

Makes 4 servings 2 boneless, skinless chicken breast halves, 10-12 ounces each — Kosher salt and freshly ground pepper 1/2 cup all-purpose flour 3 tablespoons olive oil 3 tablespoons unsalted butter 2 tablespoons finely chopped shallot 1/4 cup dry white wine 3 tablespoons fresh lemon juice, or to taste 1/3 cup chicken broth 2 tablespoons drained capers 2 tablespoons minced fresh parsley 1 tablespoon finely chopped chives