Cooking Method: Searing
Chicken Paillard
I had this divine Chicken Paillard in the desert last weekend at a French/Japanese fusion restaurant. It was absolutely delicious. Paillard is a French term for a boneless piece of meat that has been pounded thin or butterflied. The process of pounding the meat tenderizes the chicken and it cooks faster with less moisture loss.
By - Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Servings
Crispy Korma Salmon with Coconut Rice and Cucumber Pickle
My husband has been binge-watching Jamie Oliver cooking videos on YouTube. We have been fans of him for years. We used to live a few blocks away from him in London when he first got married. We decided to try this Crispy Korma Salmon with Coconut Rice and Cucumber Pickle, which is very easy to make and packed with flavor. I could not find Patak’s Korma Spice Paste, so I used curry paste instead, unfortunately for me, I could only find mild! The rice is cooked with a red chili, a half a lemon and some coconut cream, which is a new revelation. You chop up the lemon and chili and serve it on top to the rice. The quick cucumber pickle adds a bright note to this dish.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Tuscan Salmon
The Tuscan Salmon is crispy on the outside and tender on the inside and bathed in a delicious creamy sauce. The fresh baby spinach and cherry tomatoes make it a beautifully vibrant dish.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Chicken with Artichokes in Creamy Mustard Sauce
This Chicken with Artichokes in Creamy Mustard Sauce is all done in one skillet. It's a simple recipe that gets real depth of flavor by adding broth, white wine, Dijon mustard and a touch of cream. We had leftovers, so the next day I cut up the chicken and served it on spaghetti for lunch!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Creamy Coconut-Lime Salmon
We made this Creamy Coconut Lime Salmon and were blown away. The funny thing is that we did not have any canned coconut milk, but used cream of coconut instead, which I think is meant to be used for drinks. We watered it down and it worked, though next time I will buy some regular coconut milk. The combo of fresh ginger, lime juice, basil, peppers brightens everything up. It's certainly something we will make again.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Basil-Butter Steaks with Tomatoes and Broccoli Rabe
My brother David sent us a fabulous box of Omaha Steaks, which are incredibly tender and delicious. We made Basil-Butter Steaks with Tomatoes and Broccoli Rabe for dinner, which was easy and outstanding.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Seared Salmon with Spicy Red Pepper Aioli
This Seared Salmon with Spicy Red Pepper Aioli is from Ina Garten's new cookbook Modern Comfort Food. It is absolutely delicious. The salmon is crusty on the outside, moist on the inside and the red pepper aioli adds a subtle spicy note.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Basil, Lemon, Garlic Pork Chops
These Basil, Lemon, Garlic Pork Chops are very flavorful. The basil, lemon garlic combo really takes these chops to a whole new level.
- Yields: 4 Servings
Marinaded New York Strip Steaks
Marinaded New York Strip Steaks are great for the grill or even seared in a skillet. The Marinade helps to tenderize and infuse the steak with flavor. Similar to brining, marinating is an effective way to introduce extra moisture into meat that can get too dry when cooked, as well as making what you marinate more tender.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Turkey Caprese Burgers
I bought some ground turkey and decided to make a Turkey Caprese Burger. Not only that, but I made some Balsamic, Basil Mayo to go with it. The patties are seasoned with Italian spices, sun-dried tomatoes and topped with fresh mozzarella.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
