Ham Stuff by Stephen Crout

I love those ham steaks you can get at most any supermarket. One drawback is that the salt level is pretty high. I combat that by placing the ham in a large skillet filled with simmering water. Off heat I let it steep for 10-15 minutes. That does the trick. I trim out the little round bone and any extraneous fat or gristle. For…

Easy Lentil Burger by B Innes

Up front I must admit that I am not a Vegan, Vegetarian or any type of no meat diet type person. So if you are then there will be items to substitute in any vegetable dish that I prepare. In this Lentil Burgers Recipe for instance one of my favorite go-to sauces L & P Worcestershire has anchovies, and the recipe does call for eggs.…

Fresh Seared Tuna by Kimberly

I love tuna, raw or seared. I live on Long Island so the fish is always very fresh. Some soy sauce and scallions is the perfect flavoring for this tuna.

Pan Seared Sirloin Steaks with Sauteed Onions by John Spottiswood

We don't eat a lot of steak, and when we do I normally grill it. My mom used to frequently serve pan seared steaks, generally cheaper cuts like sirloin or london broil. So I thought I'd give it a try and see if I could come up with something competitive with my grill. I started with a base recipe from Cook's Illustrated, and…

Sesame-Crusted Tuna with Wasabi-Ponzu Sauce by Ferihan

This tuna recipe takes on an Asian flair with a coating of sesame seeds and a sauce of wasabi paste, soy sauce and fresh ginger. It is so easy and you can do it with salmon too. The Wasabe -Ponzu Sauce can also be used as salad dressing. I served it on Spring Salad mix with Arugula and it was light, low in calories and high in…

New York Strip Steak w Asparagus & Mini Bell Peppers by jason kim

We started our Memorial Day weekend with steaks rather than our normal fish Fridays, but there were no objections from the girls and no objections from myself. But rather they were pleasantly surprised and happy to have something different than Korean food (which is not often) and a full-on meat course. We chose a nice T-bone steak…

Pan Seared Tofu Scallops by Rich H

This recipe was derived as an experiment to try to recreate the taste and texture of scallops. While not a dead ringer (and not a dead scallop either) it serves well, looks pretty and makes for a nice meal. Served with brown rice mixed with raw shredded carrots for color, a few sweet potato oven fries and a little wakame left from…

Asian Skirt Steak w Asparagus & Orange Salad by jason kim

Tonight we wanted a little more greens to our meal since we've been on a carnivorous diet of late. Besides our meal tonight, we decided to make extra kimchi jigae (kimchi stew) in bulk, made with 3 lbs of pork ribs and intended to last us a few days. I can't even remember our last meal where we didn't have meat or poultry for our main…

Seared Mahi Mahi w Rainbow Medley by jason kim

For our fish Fridays, we got the kids some mahi-mahi fillets and simply seared them on the stove top. We also included a fresh rainbow medley of diced red and green bell peppers and mangoes for some sweetness, creating a natural sauce/neutralizer for the fish. The great thing about mahi-mahi is that they cook well either baked,…

Pan-Seared Ahi by Jeff Basenberg

Lime Merinated Tilapia w/ Chili oil by The Accidental Chef

This is soooo easy it's barely a recpie! I was cooking for a friend on a strict diet & was trying to give her a flavorful dish without setting her diet back. This is what happened.

Cider-Glazed Boneless Pork Loin Chops by Foodiewife

This excellent recipe comes from America’s Test Kitchen (Cook’s Illustrated). Boneless pork chops can easily be overcooked and tough. But, using a technique of searing them and then “poaching” the chops in a sauce of apple cider vinegar, apple cider, brown sugar and a little soy sauce and Dijon mustard the chops come out moist and…

Venison or Elk and Apricot Mustard Sauce by Amos Miller

As H.D. Thoreau said: "Simplify, simplify!" Time to share a favorite recipe, especially for my CES friend, Jed Gibbons, who asked for an idea for this cut of venison, and Nanette may like this, too. Gibbons, who is a heart-of-the-city dweller, is fortunate to have relatives who give him the outstanding wild meats - and thereby save…

Chicken Stuffed with Proscuitto and Fontina by Tiffany

This is a recipe I got from Paula Deen. It was very easy to make and very rich in taste. It was a quick dish that could work for a special occasion or everyday dinner. She serves it over arugula salad. I served it with risotto.

Pan Seared Steak by Mary Jones Anderson