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DAILY RECIPE

Adobo Sirloin

SUBMITTED BY: Tracie Commins

Chipotle chiles, cumin, and lime juice give Mexican flavor to marinated and grilled steak. Perfect for a backyard barbecue. Leftovers make excellent additions to quesadillas or fajitas.

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Rosemary Pesto-Crusted Lamb Steaks

Submitted by: ILikeSpatulas
Boneless lamb steaks are coated with a rosemary-Parmesan cheese crust, and pan-fried to perfection! 

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Bobotie from Boschendal Manor House

Submitted by: Caryn
Living In: Bridgewater, Massachusetts, USA
This flavorful lamb casserole is made at the exclusive Boschendal Manor Vineyard in Boschendal, South Africa. 

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Seared Ahi Tuna with Watercress, Chile, and Ginger Salad

Submitted by: Alex Bluett
Home Town: Bude, Cornwall, England, U.K.
Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes. 

TOP MAIN DISH RECIPES


World's Best Lasagna

Submitted by: John Chandler
Home Town: Atlanta, Georgia, USA
Living In: Dallas, Texas, USA
Filling and satisfying lasagna with sausage, ground beef and three types of cheese. 

Chicken Cordon Bleu II

Submitted by: Behr Kleine
The standard Cordon Bleu swimming in a creamy wine sauce. 

Grilled Salmon I

Submitted by: Tina
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. 
 
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