Main dish, North american, Sear Рецепты

Cider-Glazed Boneless Pork Loin Chops

This excellent recipe comes from America’s Test Kitchen (Cook’s Illustrated). Boneless pork chops can easily be…

Pan Seared Sirloin Steaks with Sauteed Onions

We don't eat a lot of steak, and when we do I normally grill it. My mom used to frequently serve pan seared…

Venison or Elk and Apricot Mustard Sauce

As H.D. Thoreau said: "Simplify, simplify!" Time to share a favorite recipe, especially for my CES friend, Jed…

Juicy Seared Tuna Steak Recipe

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

Oven Roasted Salmon w. Cauliflower & White Bean Sauté

Wild salmon will be previously frozen at sea during the winter months. The salmon will still taste great but…

Crispy Halibut with Zucchini Ribbons and Lemony Basil sauce

Panko breadcrumbs give the fish a beautifully crisp crust. Elegant zucchini ribbons are steamed in coconut…

Seared Mahi Mahi w Rainbow Medley

For our fish Fridays, we got the kids some mahi-mahi fillets and simply seared them on the stove top. We also…

Easy Beef Fajitas

Easy fajitas with loads of flavor.

Lime Merinated Tilapia w/ Chili oil

This is soooo easy it's barely a recpie! I was cooking for a friend on a strict diet & was trying to give…

Chicken Stuffed with Proscuitto and Fontina

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…

Pan Seared Steak

Crisp Salmon with Citrus Avocado Salad

Have you ever faced such an insurmountable multitude of messes, chaos and disorder that you simply didn't know…

Sesame-Crusted Tuna with Wasabi-Ponzu Sauce

This tuna recipe takes on an Asian flair with a coating of sesame seeds and a sauce of wasabi paste, soy sauce…

Fresh Seared Tuna

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…

Blackened Tilapia

You may be thinking that we eat nothing but rich Italian dishes in our house. Well, it is true that we mostly eat Italian--and why not, no other…