American, Main dish, Sear Recetas

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…

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 Seared Scallops with Meyer Lemon Dust and Chipotle Beurre Blanc

Meyer lemons are dehydrated and ground into a glistening powder, packed…

Pan-Seared Ahi

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…

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…

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…

Pan Seared Tofu Scallops

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…