Truffle-crusted Beef Tenderloin by Roland Passot

You'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce.

Venison Osso Bucco with Farroto and Dried Plum Salsa Seca by Robbie Lewis

Serves 6

Steak Tacos by Jeremy Cheng

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!

Blackened Mahi Mahi by Chef Smith

Braised Lamb Shank by Jason Balestrieri

Slow Roast Pork by Hugo Matheson

A unique pork dish with sweet, rich flavors.

Fettucine Nero by Jason Balestrieri

Oriental mixed grill by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Oriental mixed grill

Shrimp Topped Cod by Claudia lamascolo

Shrimp on top of cod fish baked with a crisp tomato crust

Sea Scallops with Lobster Pea Broth by Roland Passot

Fantastic dish for a dinner party - take some time on your presentation, your guest will love it and will make the night memorable. Here's a suggestion: On a large plate, put mixed vegetables in the center and 2 scallops on top of vegetables then drizzle with 1 tablespoon sauce around all.

Polenta Basic by branna

How to make a good basic polenta dish

Skinny Lemon Glazed Chicken, Sweet and Sassy by Skinny Kitchen with Nancy Fox

This spectacular sweet and spicy lemon glazed chicken will make your taste buds sizzle! Studies show eating spicy food is good-for-you. It’s one of my favorite ways to make chicken! The skinny for each serving, 236 calories, 4 grams of fat and 6 Weight Watchers POINTS PLUS. It’s super fast to make and fabulously delicious!

Cedar-Plank Salmon by John Howie

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.