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Adapted from Mario Batali’s Scaloppine alla Marsala using veal

Ingredients:
boneless chicken thighs
porcini mushrooms
1 cup sweet Marsala wine
2 tbsps fresh thyme leaves
butter
salt and pepper

1. In a large skillet, heat the olive oil until almost smoking. Brown the chicken pieces on both sides. Remove to a platter.
2. Add the mushrooms to the pan and sauté until lightly browned and the juices have evaporated. Add the Marsala and bring to a boil then reduce by a third. Add the butter, replace the chicken. Bring back to a boil, reduce the heat and simmer, about 15 minutes.
3. Stir in thyme and season the sauce with salt and pepper. Transfer the chicken to a platter and pour the mushroom sauce over them.

Adapted from a Modern Indian Cooking kharu gos recipe using lamb

Ingredients:
1 pound beef, cut into 3/4-inch cubes
4 small potatoes, quartered
1 cinnamon stick
3 green or black cardamom pods
3 garlic cloves
2 dried red chiles, torn into pieces
1 onion, roughly chopped
1 medium-sized tomato, chopped
1 tbsp ground cumin
1 1/2 tsp ground turmeric
1 tbsp ginger and garlic paste, created using a mortar and pestle
a handful of cilantro leaves, finely chopped
salt, pepper, olive oil

1. Heat the oil in a heavy saucepan until almost smoking. Add the cinnamon, cardamom, garlic and red chiles. As soon as the spices swell and change color, add the onions and sauté until browned. Add the beef cubes and cook, turning occasionally, until browned on all sides.
2. When the liquid in the pan has almost dried up, add the ground spices and the ginger and garlic paste and stir well. Then add some salt and enough water to just about cover the meat. Cover with a tight-fitting lid and summer for 20 minutes, stirring from time to time and adding water so it doesn’t dry up..
3. Add the potatoes and tomatoes. Cover again and simmer until the beef and potatoes are tender. Discard cinnamon stick. Season with cilantro and salt and pepper to taste.

Adapted from Mario Batali’s Saltimbocca alla Romana

Ingredients:
4 veal cutlets
4 fresh sage leaves
4 slices of prosciutto
flour for dusting
3/4 cup dry white wine
lemon wedges
salt and pepper

1. Lay 1 sage leaf lengthwise on each veal cutlet, then wrap a prosciutto slice around each cutlet, encasing the sage. Set aside.
2. In a shallow bowl, combine flour, salt and pepper and use to coat each cutlet.
3. In a large skillet with hot oil over medium-high heat, cook cutlets through until golden brown, about 4 minutes each side. Remove from skillet and set aside.
4. Add wine to skillet. Cook over high heat until reduced. Pour over cutlets and serve with lemon wedges.

Adapted from a Bobby Flay recipe using prime rib

Ingredients:
1 1-pound sirloin steak
4 cloves garlic, crushed, thinly sliced
1 cup red wine
2 sprigs of fresh thyme leaves
salt, pepper, olive oil

1. Thirty minutes before roasting the steak, remove from the refrigerator and let come to room temperature. Preheat oven to 350º.
2. Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with salt and pepper. Heat some olive oil on a skillet and brown both sides of the steak, just enough to give it color. Set the skillet aside.
3. Place the meat on a rack with a roasting pan to catch the drippings. Roast for about 15 minutes for medium-rare. Remove the meat to a platter and tent with foil to keep warm.
4. Transfer the drippings to the skillet. Add the wine and cook in medium heat until the liquid is reduced by half while scraping the bottom of the skillet. Add the thyme and season with salt and pepper to taste. Pour on top of the steak.

Sauce adapted from a fisherman in Panama

Ingredients:
4 semi-boneless quails, butterflied
1 red bell pepper, julienned
1 red onion, thinly sliced
1 garlic clove, minced
1 plum tomato, roughly chopped
1/4 cup of red wine
1/4 cup of chicken broth
salt, pepper and oil

1. Rub quails inside out with salt and pepper. In a Dutch oven, heat enough oil to submerge quails halfway. When almost smoking, fry quail on both sides, pressing on them so that they lay flat.
2. Afterwards, throw away oil, leaving some for sautéing. Sauté garlic until brown and onions until transparent and tomato mushy. Add peppers and broth. Simmer and cook pepper until soft. Add wine and continue to simmer until liquid is reduced. Season with salt and pepper. Serve with quails.