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Cider-Glazed Boneless Pork Loin Chops

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…

2 votes
17544 views
Juicy Seared Tuna Steak Recipe

Juicy Seared Tuna Steak Recipe by Pamela Orbin

Learn how to make a beautiful sesame-crusted tuna steak.

3 votes
17326 views
Szechwan Dusted Ahi Tuna

Szechwan Dusted Ahi Tuna by Alex Marsh

This is a signature dish at Brick; there's a wonderful contrast between the seared ahi tuna and the lentils.

3 votes
15556 views
Pan Seared Sirloin Steaks with Sauteed Onions

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…

8 votes
17125 views
Pan Fried Miso Salmon bowl with Faro or Wheatberries

Pan Fried Miso Salmon bowl with Faro or Wheatberries by John Spottiswood

This 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
5535 views
Venison or Elk and Apricot Mustard Sauce

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…

2 votes
11300 views
Sea bass breaded with Taggiasche olives, carrot orange and saffron puree

Sea bass breaded with Taggiasche olives, carrot orange and saffron puree by Giuseppe Zanotti

2 votes
4705 views
Easy Beef Fajitas

Easy Beef Fajitas by Its a Food Fetish

Easy fajitas with loads of flavor.

1 vote
5418 views
Oven Roasted Salmon w. Cauliflower & White Bean Sauté

Oven Roasted Salmon w. Cauliflower & White Bean Sauté by Yvonne Tally, Your Fit Gourmet

Wild salmon will be previously frozen at sea during the winter months. The salmon will still taste great but should be cooked the day of purchase and eaten within 1 day. I use salmon all year around but only purchase it at my neighborhood fish store, Whole Foods or any high end independent grocery store.

3 votes
16631 views
Goat Cheese Crusted Loin of Lamb

Goat Cheese Crusted Loin of Lamb by Alex Marsh

This is a lamb dish that I put on the menu at Brick when I first started here in 2007. I love the play between the sweetness of the caponata, and the earthy flavor of the goat cheese. The slightly acidic and sweet tomato sauce brings it all home...

1 vote
9430 views
Pan Seared Scallops with Meyer Lemon Dust and Chipotle Beurre Blanc

Pan Seared Scallops with Meyer Lemon Dust and Chipotle Beurre Blanc by Debi Shawcross

Meyer lemons are dehydrated and ground into a glistening powder, packed with intense flavor.

1 vote
5484 views
Kalbi (Marinated Short Ribs)

Kalbi (Marinated Short Ribs) by jason kim

On my half day off, I decided to "relax" by making my favorite (and the kids too) Korean meat dish--kalbi (marinated short ribs), which are tender, savory, sweet, and full of delicious flavors. These are best to be cooked on a grill (especially great for special occasions with friends and family) but they also taste good pan-fried off…

1 vote
4558 views
Pan Seared Tofu Scallops

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…

1 vote
2067 views
Miso Sake Glazed Scallops

Miso Sake Glazed Scallops by Karista

A subtly decadent combination of miso, sake and fresh ginger that creates a beautifully delicious glaze for scallops or even black cod.

1 vote
3458 views
Seared Mahi Mahi w Rainbow Medley

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,…

1 vote
2548 views