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Spicy Shrimp on Spinach by John SpottiswoodWe made this as one of the dishes at our annual stay at the Koehler Winery near in Los Olivos near Santa Barbara. Everything we made was delicious, but this might have been my favorite. We served it as an appetizer, and everyone raved about it. It was extremely easy and quick and the presentation was beautiful. I made this with a… |
6 votes
10994 views
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Cider-Glazed Boneless Pork Loin Chops by FoodiewifeThis 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… |
2 votes
23120 views
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Venison or Elk and Apricot Mustard Sauce by Amos MillerAs 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… |
3 votes
16237 views
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Prawn Karahi by Sonali PradhanCelebrated Mother's Day with this delectable and extremely flavorful Prawn Karahi cuisine . Karahi/kadhai/korai/kadai is basically a type of circular, deep cooking pots which resembles "wok" with rounded bottoms and is made of cast iron, used to shallow fry fish, meat, sweet or snacks, can even prepare stew/gravies. Now a days they… |
1 vote
8726 views
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Juicy Seared Tuna Steak Recipe by Pamela OrbinLearn how to make a beautiful sesame-crusted tuna steak. |
3 votes
23238 views
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Miso Sake Glazed Scallops by KaristaA subtly decadent combination of miso, sake and fresh ginger that creates a beautifully delicious glaze for scallops or even black cod. |
1 vote
5033 views
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Pan Fried Miso Salmon bowl with Faro or Wheatberries by John SpottiswoodThis dish is absolutely amazing and also makes a beautiful and fun party dish. We've served this three times since we discovered it - once at home and twice for parties. It's been a huge hit every time and multiple people have asked for the recipe, so I am happy to finally share it. Don't be scared to try wheat berries or faro if you… |
3 votes
7739 views
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Szechwan Dusted Ahi Tuna by Alex MarshThis is a signature dish at Brick; there's a wonderful contrast between the seared ahi tuna and the lentils. |
3 votes
18523 views
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Pan Seared Scallops with Meyer Lemon Dust and Chipotle Beurre Blanc by Debi ShawcrossMeyer lemons are dehydrated and ground into a glistening powder, packed with intense flavor. |
1 vote
9076 views
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Lahori Murgh by Hina GujralLahori Murgh as the name suggests is the recipe from Lahori Cuisine and needless to mention that Lahore is one of the cities in Pakistan. Lahori Cuisine has influences of Persian, Arabic and Mughlai Cuisine, use of whole spices, aromatic herbs and lot of meat dishes are few signature styles of Lahori Cuisine. |
1 vote
3468 views
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Crisp Salmon with Citrus Avocado Salad by SoCal SustenanceHave you ever faced such an insurmountable multitude of messes, chaos and disorder that you simply didn't know where to start? Welcome to the current state of my apartment. Projects to tackle include, but certainly aren't limited to post dinner dishes (a constant), rifling through ever mounting piles of mail and documents to file, a… |
1 vote
2556 views
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Thai Style Chicken Cashew by Hina GujralI made this Thai Style Chicken Cashew, which now me and "He” both are addicted to, we both love Thai food but this was a great change from mundane Thai curries, packed with punching flavors and so perfect for summer/monsoon lunch/dinner. |
1 vote
4110 views
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Web design course by sanskar vermaWeb design course encompasses many different skills and disciplines in the production and maintenance of websites. The different areas of web design include web graphic design; user interface design; authoring, including standardized code and proprietary software; user experience design; and search engine optimization. Web design… |
1 vote
268 views
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Ham Stuff by Stephen CroutI 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… |
1 vote
350 views
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