A couple of recipes from a recent cooking class

Red Wine Glaze
1 bottle of good red wine
6 peppercorns
3 tablespoons of honey
2 tablespoons of room temperature butter
Combine red wine, peppercorns, and honey. Slowly simmer until the sauce becomes syrupy (about 1/4 cup). Keep warm and strain out peppercorns. Slowly whisk in butter and keep warm until ready to use

New Potatoes with Brown Butter and Cider Vinegar
6 cups new or fingerling potatoes, par boiled (like you would for potato salad)
3 tablespoons of butter
4 tablespoons of cider vinegar
3 tablespoons sugar
4 tablespoons chopped fresh chives

Heat butter on medium and cook until lightly browned and begins to smell nutty. In small dish, combine sugar and vinegar, microwave for 45 seconds (or until sugar dissolves). Heat potatoes in butter and add vinegar mixture. Garnish with chopped chives.

Salt Roasted Beets
3 pounds assorted medium beets, unpeeled
Enough kosher salt to bury beets
Preheat oven to 350. Bake for an hour and a half. Remove from salt  and peel. Drizzle with olive oil and quince vinegar. Don't add salt to finished dish, just pepper

This went with some kobe ribeye, but would be great with lamb or pork as well.