Tag: searing
39 recipes
Bass en Papillote
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Blackened Tilapia
Braised Chicken Thighs with Mushrooms and Balsamic
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Braised Rabbit with Prosciutto and Broccoli Rabe
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
Cajun Blackened Shrimp
Spice-crusted shrimp seared in a screaming-hot pan.
Cauliflower Steaks with Chimichurri
Chicken Mole
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Classic Smash Burger
Compound Butters
Nine versatile compound butters that act as instant finishing sauces — plus the science of clarified butter and ghee.
Grilled Brined Pork Chop with Potato Gratin
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Haitian Griot (Fried Pork)
Haiti''s signature dish — pork braised in citrus then fried until crispy.
Honey-Soy Glazed Salmon
Jamaican Jerk Chicken
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Lobster Rolls
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Pan & Daughter Sauces
Pan sauces, daughter sauces, and the universal deglaze-reduce-enrich method that turns every sauté into a complete dish.
Pan-Roasted Halibut with Brown Butter and Capers
Pan-Roasted Rack of Lamb with Red Wine Pan Sauce
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Pan-Seared Chicken Thighs with Lemon and Capers
Pan-Seared Lamb Chops with Mint Chimichurri
Quick-seared lamb chops with a bright herb sauce.
Pan-Seared Salmon with Beurre Blanc and Braised Lentils
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Pan-Seared Salmon with Crispy Skin
Pan-Seared Scallops with Spinach Risotto and Shiitake Bacon
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Pork Chops with Apple Cider Pan Sauce
Pork Tenderloin with Mustard Cream Sauce
Reverse-Sear Ribeye Steak
Roasted Poussin with Truffle Butter
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Roasted Veal Tenderloin with Oyster Mushroom Cream Sauce
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Sautéed Duck Breast with Orange Gastrique
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Sautéed Filet Mignon with Béarnaise
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Seared Scallops with Pea Purée and Pancetta
Seared Tuna Niçoise Salad
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Sous Vide Chicken Breast with Herb Pan Sauce
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Sous Vide Short Ribs with Root Vegetable Purée
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Steak au Poivre
Steak Frites
Pan-seared steak with crispy French fries — the Parisian bistro classic.
Techniques Reference
The complete technique reference — knife cuts, cooking methods, food safety, egg cookery, and the seasoning principles that make good food great.
The Art of Plating: A Practical Guide
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Whole Roasted Chicken with Pan Jus
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.