Combine ground turkey, egg yolk, and jerk seasoning in a stainless steel bowl and mix well. If using a ‘dry’ seasoning blend, look to see if salt has been added to the spice mix. If it has not been added, add 1 ½ teaspoons of salt per pound of meat. Form into four patties and grill slowly over a wood or charcoal based fire until done. Build hamburgers with remaining ingredients.

Pairing: 2006 Brassfield Estate Zinfandel, Round Mountain Vineyard.
Serves 4.

Grilled Flank Steak Sandwiches
COURTESY OF MENDOCINO COUNTY’S HUSCH
VINEYARDS

• 2 cups Husch Cabernet Sauvignon
• ¼ cup olive oil
• 1 small onion, grated
• 2 cloves garlic, peeled and smashed
• 2 lbs beef flank steak
• 4 medium onions, thinly sliced
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 tsp salt
• ½ tsp pepper
• 1 tsp sugar
• 4 sour French rolls
• ¼ lb soft blue cheese (e.g. Gorgonzola or Cambozola)

Season flank steak with salt and pepper and put in a Ziploc bag. Combine the first four ingredients, pour over flank steak, and marinate in sealed Ziploc for several hours.

Heat the butter and olive oil over low heat in a large skillet. Add the onions and seasonings and stir to coat. Cover and cook about 10 minutes, until the onions are soft. Uncover and cook slowly until the onions are browned, about 45 minutes. This can be done ahead; reheat before serving.

Light coals and grill the steak over a medium fire to desired doneness. Slice the rolls and toast over the fire. Place slices of cheese on top half of each roll and grill, covered, until melted. Slice cooked steak thinly against the grain and divide among the bottom half of each roll. Top with caramelized onions and top half of roll.

Pairing: 2007 Husch Cabernet Sauvignon. Serves 4.

Grilled Pork Chops with Mission Fig Chutney
COURTESY OF MENDOCINO COUNTY’S LITTLE RIVER
INN AND EXECUTIVE CHEF MARC DYM

4 10 oz center cut pork loin chops (seasoned with Kosher salt, black pepper, Lawry’s seasoning, and grilled on low fire until desired doneness)

Fig Chutney

• 8 ripe Mission Figs
• 1 Tbsp canola oil
• 1 onion, sliced
• ¼ cup ginger (peeled and finely chopped)
• ½ cup orange juice
• 1 Tbsp brown sugar
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp curry powder

Grain Mustard Pork Sauce

• ½ lb butter
• 1 onion, sliced
• ¼ cup white wine
• 1 tsp thyme
• 4 bay leaves
• 2 qts pork or chicken stock
• 2 Tbsp whole grain mustard
• salt and pepper to taste

Fig Chutney: Remove stems from figs and cut in quarters. Sauté onions and ginger in oil 2 to 3 minutes. Add remaining ingredients. Simmer 15 minutes.

Grain Mustard: Sauté onion in butter until golden brown. Deglaze pan with white wine. Add spices and stock and reduce by half. Strain reduced sauce and finish with whole grain mustard. Pour mustard sauce over each chop, then top with a spoonful of chutney.

Pairing: 2006 Londer Vineyards Parabol Pinot Noir. Serves 4.

MORE PAIRING PICKS
Here are some distinctive Lake and Mendocino County wines suggested by our chefs and Touring & Tasting staff:

• 2009 Beaver Creek Cabernet Sauvignon, Horne Ranch
• 2007 Greenwood Ridge Pinot Noir
• 2007 Langtry Serpentine Meadow Petite Sirah
• 2007 Maple Creek Largo Ridge Zinfandel
• 2004 Milano Carignane
• 2008 Moore Family Estate Wildfire Zinfandel
• 2007 Rack & Riddle Zinfandel
• 2007 Six Sigma Tempranillo
• 2007 Standish Estate Pinot Noir
• 2006 Terra Sávia Meritage
• 2008 Tulip Hill Lake County Petite Sirah
• 2009 Vigilance Cimarron