We offer tasty recipes for your cooking enjoyment. From our tender steaks to our fresh seafood, we are sure you`ll find something to test your culinary skills.

Chicken Parmesan

Chicken Tenders with Creamy Peanut Butter Dip

Combine peanut butter, brown sugar, garlic powder, water, soy sauce and vinegar in small bowl until well blended.

Serve peanut dip with chicken tenders.

Roasted New York Strip Steak with Port Wine Mustard Sauce

Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.


Bacon-Wrapped Filet Mignon with Crumbled Gorgonzola

Heat olive oil over medium-high heat in a medium-sized oven-safe skillet. Season filets with sea salt and cracked black pepper; carefully add to hot oil, browning each side for 2 minutes.
Transfer skillet to oven and roast in pan for 12-15 minutes (medium-rare to medium). Remove from oven; let stand 4-5 minutes. Be sure to pull toothpicks out of each filet before serving! Top filets with a tablespoon each of crumbled Gorgonzola and serve atop Pan-Roasted Cremini Mushrooms & Fennel Bulb.


Sirloin Steak with Garlic Butter


  • 1/2 cup butter
  • 2 teaspoons garlic powder
  • 4 cloves garlic, minced
  • 4 pounds beef top sirloin steaks
  • salt and pepper to taste


1. Preheat an outdoor grill for high heat.

2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.

3. Sprinkle both sides of each steak with salt and pepper.

4. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.



Bone-In Rib Eye Steaks with Chanterelles





Marinated Beef Tri-Tip Roast

1 beef tenderloin


1 hearty red wine, such as Zinfandel
Grated zest and juice of 1 large orange
1/3 cup soy

1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 garlic cloves, crushed under a knife
1 1/2 teaspoons dried
1 1/2 teaspoons dried thyme
1/2 teaspoon whole black peppercorns
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly milled black pepper
  • Drain the beef, rinse under cold running water and pat dry with paper towels. Using a sharp, thin bladed , trim away any fat, including the large lump at the wide end, and discard. Pull and cut away the long, thin “chain” muscle that runs the length of the tenderloin. (If you wish, trim away the fat from the chain and reserve the for another use.) Following the natural muscle separation, cut away the large clod of meat at the wide end and reserve for another use. At one end of the meat, make an incision under the silver sinew covering the meat. Slip the knife under the sinew and pull and trim it away. Work lengthwise down the tenderloin until it is completely free of sinew and fat.

  • Fold the thin ends of the meat underneath so the tenderloin is the same thickness throughout its length, and tie with kitchen string. Tie the roast crosswise at 2 to 3-inch intervals.

  • To make the marinade, whisk all the ingredients in a large bowl to combine. Immerse the tenderloin in the marinade. Cover and refrigerate, turning occasionally, for at least 2 hours and up to 4 hours. Drain the tenderloin and let stand at room temperature for 1 hour before roasting.

  • Position a rack in the center of the oven and preheat to 425*F (220*C). Rub the tenderloin with the oil, and season with the salt and pepper. Place in a large roasting (no need to use a roasting rack.) Roast until an instant-read thermometer inserted in the center of the roast reads 120* to 125*F (50*C)for medium-rare meat (the internal temperature of the meat will continue to rise about 10*F outside of the oven), about 35 minutes.

  • If serving hot, let stand for 10 to 15 minutes before carving. For a buffet, cool for at least 30 minutes, then carve and serve within 2 hours. Or cool completely, wrap tightly in foil, and refrigerate for up to 2 days before carving and serving at room temperature.

Ginger Glazed Mahi Mahi


  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon grated fresh ginger root
  • 1 clove garlic, crushed or to taste
  • 2 teaspoons olive oil
  • 4 (6 ounce) Residential Gourmet Mahi Mahi fillets
  • salt and pepper to taste
  • 1 tablespoon vegetable oil


In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.


Pistachio Crusted Chilean Sea Bass


Mandarin Orange Spice Roughy with Pineapple-Orange-Avocado Salsa

Seared Salmon with Marinated Black Beans and Fresh Melon Relish



  • 4 Residential Gourmet Salmon Filets (6-8 oz each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 4 teaspoons olive oil

    Marinated Black Beans

  • 2 slices bacon, chopped
  • 1/4 cup yellow onions, finely chopped
  • 2 teaspoons garlic, minced
  • 1 bay leaf
  • 1 cup dry black beans, picked over, rinsed in cool water and drained (or 2 cups cooked beans)
  • 3 cups water
  • 1 1/2 cups ripe tomatoes, finely chopped, seeded
  • 1 cup red bell peppers, finely chopped
  • 1/2 cup yellow bell peppers, finely chopped
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh cilantro, minced
  • 1/4 cup red onions, finely chopped
  • 1/2 cup olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

    Fresh Melon Relish

  • 1 cup cantaloupe, diced
  • 1 cup honeydew melon, diced
  • 1 cup watermelon
  • 1/4 cup red onions, finely chopped
  • 1/4 cup fresh mint, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lime juice
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon lime peel, finely grated
  • Pinch salt

Cooking Directions


Lightly season the salmon on both sides with the salt and pepper.

In a large skillet, heat the oil over medium-high heat. Add the salmon and cook until golden on both sides and still slightly pink in the center, 3 to 4 minutes per side. Remove from the heat.

Spoon the black beans into the center of 4 large plates and top with a salmon filet. Spoon the relish on top of the fish and serve immediately.

Marinated Black Beans

Fry the bacon in a medium saucepan over medium-high heat and cook, stirring, until golden brown, about 4 minutes. Add the onions and cook, stirring, for 1 minute. Add the garlic and bay leaf and cook, stirring, for 30 seconds. Add the black beans and water and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the beans are tender, but still firm, about 50 minutes. Remove from the heat.

Combine the remaining ingredients in a large bowl. Add the cooked beans and stir well to mix. Cover and chill for at least 3 hours before serving. The beans can be prepared up to 1 day in advance, and kept refrigerated until ready to serve.

Fresh Melon Relish

Combine the cantaloupe, honeydew, watermelon, onions and mint in a medium bowl and toss to combine.

In a small bowl, whisk the olive oil, lime juice, ginger, lime peel, and salt. Pour over the melon mixture and toss to evenly coat. Adjust seasoning to taste and serve immediately.

Red Pepper Scallops


Garlic Shrimp

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes. Add the parsley, lemon juice, and salt; stir well. Remove the pan from the heat and serve immediately, with rice or a salad.



Dover Sole a la Meuniere

Balsamic Glazed Pork Chops


Smothered Pork Chops


Asian Mint Pork Tenderloin


Herb-Crusted Boneless Pork Roast

Roast the pork: Preheat oven to 425 degrees F. With cooking spray, lightly coat a rack placed in a roasting pan. In a small bowl, whisk mustard, orange juice, and zest. Spread over the surface of the pork loin and place it on the wire rack. Roast the pork on the middle rack of the oven for half an hour.

Make the crust: In a small bowl, toss rosemary, sage, garlic, salt, and pepper. Remove pork from the oven and pat the herb mixture onto the top and sides. Reduce temperature to 350 degrees F. and continue to roast until meat thermometer, inserted into the middle of the roast, registers 160 degrees F. — about 45 minutes longer.

To serve: Remove pork from oven and allow to rest 15 minutes before serving. Slice and serve warm or at room temperature.