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Ingredients (Serves Four)
2 cups diced ripe mango
1/3 cup diced red pepper
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro leaves
1 teaspoon honey
½ teaspoon red chili flakes
2 teaspoons olive oil
1 two lb cooked pork tenderloin
INSTRUCTIONS
1. In a medium glass bowl, stir together the mango, lime juice, cilantro, honey, and chili flakes. Toss to combine. Can be made ahead and refrigerated up to four hours.
2.Heat the oil in a large skillet over medium heat.
3. Slice the pork into one-inch pieces. Sear pork pieces in the pan for one minute per side, until nicely browned. Top each pork slice with some of the salsa and serve with white rice.
Ingredients (Serves Four)
4 boneless pork loin chops, about 3/4 to 1 inch thick
Salt and pepper
½ cup pineapple juice
1 tbsp brown sugar
1 tbsp Dijon mustard
¼ tsp dried rosemary
2 tbsp oil for cooking
INSTRUCTIONS
1. Marinade the pork chops with salt and pepper, pineapple juice, brown sugar, mustard and rosemary and leave in the fridge for a few hours or overnight.
2. Heat the oil in a large skillet and sear the chops one minute. Flip over and cook over medium-high heat for 2 minutes on each side, until lightly browned.
3. Pour about half of the marinade over the pork and reduce heat to low. Cover and simmer for 6-7 minutes, until done.
4. Remove the chops, put on a plate and cover with foil. Pour the remaining marinade into the pan and cook, uncovered, for 2-3 minutes until reduced to a syrup. Spoon over the pork chops and serve.
Ingredients (Serves Four)
2 tablespoons olive oil, divided
4 sea bass fillets (about 5 to 6 ounces each)
Salt and freshly ground black pepper
1 teaspoon each chopped chives and chopped Italian parsley
½ cup dry white wine
3 chopped Roma tomatoes
½ cup chopped black olives (packed in oil; not brine)
INSTRUCTIONS
1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
2. Pat both sides of bass fillets with salt, pepper and chopped herbs. Place sea bass pieces carefully into a hot skillet and sear for 1 to 2 minutes per side, until golden brown.
3. Add white wine and cook 1 minute. Toss in tomatoes and olives and bring to a simmer. Simmer 5 minutes, until fish is cooked through.
Ingredients (Serves Four)
1 ounce dried porcini mushrooms
½ cup Port
2 tablespoons olive oil
6 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
4 cloves garlic, minced
½ cup Marsala
1 teaspoon dried thyme
1 cup chicken broth
½ cup heavy cream
1 lb papardelle
INSTRUCTIONS
1. Rinse mushrooms; place in a bowl with Port. Simmer over medium heat in shallow saucepan,
and let sit for 30 minutes to steep.
2. Meanwhile, cook papardelle in boiling water until done; set aside. Heat olive oil in a large skillet over medium-high heat.
3. Season chicken with salt, pepper and thyme and add to hot pan. Sear 2 minutes on each side, until golden brown. Remove chicken from skillet and put on a plate, covered with foil to keep warm and moist.
4. In the same pan, add garlic and sauté until soft but not browned. Add Marsala and cook 1 minute. Return chicken to pan and add the chicken broth.
5. Drain mushrooms, reserving port soaking liquid. Add mushrooms to the pan. Simmer 5 minutes, until chicken is cooked through. Add heavy cream and simmer 2 minutes. If the sauce seems too thick, add some of the reserved mushroom liquid and cook one minute. Remove from heat and serve chicken and mushrooms over the papardelle.
Ingredients (Serves Four)
2 whole duck breasts, 1 pound each
Salt and freshly ground pepper to taste
1 chipotle chili in adobo, pureed until liquid
1 tablespoon grated ginger
2 tablespoons honey dissolved in 1/2 cup dry sherry
INSTRUCTIONS
1. Season the duck breasts with salt and pepper.
2. Heat a sauté pan over medium heat for 1 minute. Add the duck breasts, skin side down. Cook over medium for approximately 10 to 12 minutes. When the skin is crispy and fat is rendered, flip the breasts over and sauté for an additional 5 minutes.
3. Remove the duck from the pan and place on a platter to keep warm. In the pan, heat the chipotle, ginger and honey/sherry mixture. Reduce until thickened. Slice duck into ½ inch pieces and pour sauce over to serve.
Ingredients (Serves Four)
6 Ahi tuna steaks
1 cup extra virgin olive oil
½ cup white balsamic vinegar
Salt and pepper, to taste.
INSTRUCTIONS
1. Whisk together oil, vinegar, salt and pepper. Pour over tuna steaks and marinate in the refrigerator for 30 minutes.
2. Heat large skillet over medium-high heat. Add tuna steaks and sear for 30-60 seconds per side, depending on how rare you would like the tuna. If you’d like it still raw in the center, 30 seconds per side will do. To cook tuna through, one to one-and-a half minutes per side.
Ingredients (Serves Four)
One 1 lb tilapia fillet
2 tablespoons peanut oil
1 cup panko (Japanese breadcrumbs) seasoned with ½ teaspoon dried basil and parsley
1 egg, beaten well
Salt and pepper, to taste
INSTRUCTIONS
1. Preheat the oven to broil.
2. Heat an oven proof skillet to med-high heat.
3. While pan is heating, salt and pepper filets on both sides and dip into egg mixture; shake and then coat with breadcrumbs. Put on a plate to set. Add oil in pan until just starting smoke and add tilapia.
Sear 3-5 minutes on each side, depending on thickness of filets.
Ingredients (Serves Four)
2 8-oz filet mignon
1 ½ tablespoons of mixed dried peppercorns
1 chopped shallot
¼ brand
¼ cup heavy cream
3 tablespoons of butter
½ teaspoon truffle salt
INSTRUCTIONS
1. Put peppercorns into a plastic Ziploc bag. Roll with a rolling pin until pulverized. Sprinkle the steaks with salt, then crust with the peppercorns.
2. Heat 1 tablespoon of butter in a heavy pan. When hot, sear the steaks on each side for 1 or 2 minutes until brown all over. Then lower the heat to medium and add a second tablespoon of butter.
3. Cook filets for 4 minutes per side, basting with pan juices. Remove from the heat and keep warm.
4. To make the sauce, pour off all but a tablespoon of fat in the pan and on medium heat, sauté the shallot for 2 minutes. Add the brandy. Continue cooking for a minute or two until thick. Remove from heat and stir in remaining tablespoon of butter. Pour sauce over steaks and serve.
Ingredients (Serves Four)
4 halibut filets, about ½ lb each
Nonstick cooking spray
For olivada:
1 cup green olives, pitted
1 Tablespoon capers, drained
1 Tablespoon Italian parsley
1 clove garlic
½ cup mayonnaise
INSTRUCTIONS
1. In a mini food processor, chop together the olives, capers, parsley and garlic; add mayonnaise and process until smooth.
2. Heat a non stick skillet to medium high. Take off heat and spray. Put back on heat and sear halibut on each side, about two minutes.
3. Slather on mayonnaise and heat one more minute. Serve.
Ingredients (Serves Four)
1 pound raw shrimp ( 21/25), shells removed but tails kept intact
½ teaspoon lemon pepper
½ teaspoon chili powder
Pinch cayenne pepper
2 tablespoons oil
3 tablespoons unsalted butter
1 lemon, quartered
INSTRUCTIONS
1. Toss the shrimp with seasonings.
2. Heat a sauté pan over medium high heat. Add 1 tablespoon oil and heat. Add the shrimp in a single layer, in two batches if necessary. Cook shrimp one minute per side or until pink. Allow to cook for exactly 1 minute ( use a timer ). Repeat with remaining oil and shrimp. Remove a shrimp to a platter.
3. Lower the heat and in the same pan, melt unsalted butter. Put shrimp back in and stir to combine. Squeeze on fresh lemon juice, if desired, and serve. If you want a pan sauce, try this sauce. Get the sauce ingredients together and ready to go, as the shrimp cooks quickly and the sauce does as well.
Ingredients (Serves Four)
1 ¼ pounds large sea scallops
7 tablespoons unsalted butter, cut into tablespoons
¼ cup dry white wine
¼ cup white-wine vinegar
1 tablespoon finely chopped chives
4 slices bacon, cooked well and crumbled
INSTRUCTIONS
1. Pat scallops dry and sprinkle with salt and pepper. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium/high heat. Sear scallops two minutes per side, until opaque. Remove from pan and place on a plate, cover with foil, to keep warm.
2. In the same pan, add wine and vinegar; bring to a boil and reduce down to one quarter cup liquid. Reduce heat to low and whisk in the butter one tablespoon at a time, until creamy. Add bacon and chopped chives and heat through.
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