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Meat & Greet

GO-WITHS: Sauces, sides and chutneys like Sweet Vidalia Onion andCinnamon Honey are great steak-enhancers.

Nothing says luxury like hearty steaks and chops, especially when they're combined with seasonal vegetables, innovative sauces and sides. Among this month's recipes you'll find chef Dave Ohlson's Five-Pepper New York Steak from Black Angus Steakhouse, chef Mike Korutobi's Hobo Steak Dinner from the casual mj2 Bistro in Park Ridge, IL, chef Brooke Vosika's Rosemary Grilled Lamb Loin Chops from Four Seasons, NYC, and chef Alexandra Guarnaschelli's veal recipe from Butter, also in NYC.

Pork-loving patrons will appreciate chef J. Kevin Storm's idea for Bourbon MapleBrined Berkshire Pork Chops, from the Bellerive Country Club in St. Louis, and chef Patrick Mulvaney's Pork T-Bone with Walnut Bulgur Pilaf from Mulvaney's B&L in Sacramento. Also, chef Janine Falvo pairs her Berkshire Pork Chop recipe with Robert Sinskey 2002 Merlot at Carneros Bistro & Wine Bar at The Lodge at Sonoma.

The Sweet Vidalia Onion and Cinnamon Honey Chutney from executive chef Stephen Lewandowski at Tribeca Grill in NYC is equally at home as a sandwich condiment or a sauce for grilled meats. Or, consider Blackberry-Blueberry Chocolate Port Sauce for a pan-seared filet. All these recipes follow.

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