Chicken Saltimbocca Reno Style by Nazzareno Casha

Method 1. Place chicken breasts between 2 sheets of plastic wrap. 2. Using a meat mallet, pound the chicken to 1/4" thick cutlets. 3. Season chicken with salt and pepper and place 2 sage leaves and 1 slice of prosciutto on each cutlet. 4. Secure cutlets with toothpicks. 5. In a large, heavy sauté pan, heat butter and oil over…

Chicken Saltimbocca by Nazzareno Casha

Method 1. Place chicken breasts between 2 sheets of plastic wrap. 2. Using a meat mallet, pound the chicken to 1/4" thick cutlets. 3. Season chicken with salt and pepper and place 2 sage leaves and 1 slice of prosciutto on each cutlet. 4. Secure cutlets with toothpicks. 5. In a large, heavy sauté pan, heat butter and oil over…

Sauteed Pineapple Salad by Wendi Taylor

Delicious sauteed pineapple slices with a hint of cinnamon and sugar, served on a bed of fresh green lettuce and sprinkled with grated cheddar cheese. Perfect salad course for holiday meals or dinner parties.

Chilean Sea Bass with Caramelized Garlic, Bananas and Blueberries by Windle Grissett

This is a special recipe. Mixing savory garlic with bananas and blueberries.

Superfast Summer Sauce for ? by Amos Miller

It's hot, you're hungry, you don't want to spend more than a few minutes at the stove. You have a main dish in mind. Try this. I use this quick sauce on a pasta, on grilled veggies, on a seared or grilled thin cut of meat - even on shrimp. Use your imagination! The key is that ALL ingredients hit the hot oil at the same time.…

Strawberry Chicken with Feta by BearNakedBaker

To make the balsamic reduction: Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to 1/3 to 1/2 cup. The vinegar will thicken as it cools. Refrigerate in a covered container. *This will keep in a cool place for months

Philly Chesesteak Quesadillas by dp

amazing

Carne a la Gringo by Gene Sakahara and Sam Bozzo

Wattleseed Beef Tenderloin by Benjamin Christie

Whilst working at the Duxton Hotel in Singapore a few years back, I was inspired by a French chef who used to make dish he called Coffee Beef. The dish does sound unusual, however my version using wattleseed is rather subtle compared to the over powering strong coffee aromas that his dish produced. I first did this dish whilst guest…

5-Hour Pork Sugo by Staffan Terje

Sugo is a long-cooked Italian sauce; similar to a Ragu or a Bolognese. Choose your favorite pasta to go with this big and decadent dish. Enjoy!