Sear Recetas

Beef Tagliata with Parmesan, Rocket and Vincotto sauce

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…

Spicy Shrimp on Spinach

We 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,…

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…

Szechwan Dusted Ahi Tuna

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

Pan Fried Miso Salmon bowl with Faro or Wheatberries

This dish is absolutely amazing and also makes a beautiful and fun party dish. We've served this three times…

Juicy Seared Tuna Steak Recipe

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

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…

Cider-Glazed Boneless Pork Loin Chops

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

Grilled Tuna Sandwich

The best fried fish you will eat, west of New Orleans.

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

Goat Cheese Crusted Loin of Lamb

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…

Claudia's Chicken Pasta Salad

A lovely Salad you can throw together in minutes !! I prefer to kepp the ingredients diced, you can also choose to finley chop or slice. Eat as a…

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…

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…