Pork Chops with Pizzaiola Sauce
Place a pork chop in a 1-gallon plastic bag. Using the flat side of the mallet pound the pork chop uniformly until it expands and flattens to a thickness of about 1/2 inch. Repeat with the remaining pork chops. Spread the breadcrumbs
Salmon with Spinach and Pancetta Cream Sauce
Warm the olive oil in a saucepan over medium heat. Stir in the onion, the pancetta, and 1/2 teaspoon of Nick’s rub before cooking for 3 minutes. Pour in the brandy and cook for 2 minutes until reduced by 1/2. Add the spinach
Reverse Seared Steak with Port Wine Sauce
Preheat oven to 195 degrees. Brush both sides of the steaks with olive oil and coat with Nick’s magic rub. Place in the preheated oven for 45 minutes. Remove the steaks from the oven and let rest for 5 minutes. Add the olive oil
Swordfish with Peas and Tomato Sauce
In large saucepan pour the oil and add the red pepper flakes and stir, while cooking over medium high heat. Add the garlic, reduce the heat to medium, stir one minute. Now add the onion and cook two more minutes. Add
Mussels with Garlic and Ginger
In large saucepan add the oil, the red pepper flakes and stir while cooking over medium high heat. Add the ginger, stir and continue to cook for two minutes. Add the garlic, stir and cook for one more minute. Now add the
Pork Chop Alla Milanese
Place the pork chops on a cutting board between two pieces of wax or parchment paper and using the flat side of a mallet, pound them into larger pieces about a half-inch thick. Whisk the eggs and the cream as if
Salmon with Brussel Sprouts and Red Wine Sauce
In a large sauce pan cook the oil and the red pepper flakes over medium heat until the extra virgin olive oil starts to sizzle. Add the bacon and cook one to two minutes stirring well. Next add the Brussel sprouts and
Peppered Steak
Brush the steaks with one tablespoon of olive oil, then coat with the crushed peppercorns on all sides.In a large sauté pan big enough to hold all the steaks at once, heat the oil over medium high heat until it
Chicken Scallopini
Cut the chicken breasts across the grain (widthwise) into three slices. Hold your knife at a twenty to thirty degree angle to the cutting board so that you slice the breasts on the bias. You will end up with oval
Halibut & Fresh Mediterranean Salsa
For the Salsa: ½ cup extra virgin olive oil ¼ cup balsamic vinegar ½ teaspoon C&H® or Domino® sugar 1 teaspoon salt 1 teaspoon pepper ½ large red onion, peeled and finely diced ½ cup white balsamic vinegar mixed with ½ cup water 4 large tomatoes, cut in