All Recipes

- 6 slices of Amish white bread, cubed into 1-inch pieces
- 1/4 cup melted butter
- 1/2 cup raisins
- 4 eggs, beaten
- 2 cups milk
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract

1. **Preheat Oven and Prepare Pan:**
   Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish.
  
2. **Prepare Bread Base:**
   Place the cubed Amish white bread into the prepared baking dish and sprinkle the raisins evenly over the top.

3. **Make Custard Mixture:**
   In a medium-sized bowl, whisk together the beaten eggs, milk, melted butter, sugar, cinnamon, and vanilla extract until well combined.

4. **Combine and Soak:**
   Pour the custard mixture over the bread and raisins, ensuring all the bread pieces are saturated. Let it sit for at least 10 minutes to soak up the custard.

5. **Bake and Serve:**
   Bake in the preheated oven for 45-50 minutes, or until the top springs back when lightly pressed and is golden brown. Serve warm or at room temperature, with a drizzle of cream or scoop of vanilla ice cream if desired.

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- 6 slices of Amish white bread
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons butter, for cooking
- Maple syrup and powdered sugar, for serving

1. **Prepare Batter:**
   In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until fully blended and smooth.

2. **Soak Bread Slices:**
   Heat a non-stick skillet over medium heat and add a bit of butter. Dip each slice of Amish white bread into the egg mixture, allowing each side to soak for about 10 seconds.

3. **Cook French Toast:**
   Place the soaked bread slices on the skillet and cook until golden brown, about 3-4 minutes on each side. Work in batches if necessary, adding more butter to the skillet as needed.

4. **Serve:**
   Remove from skillet and serve immediately. Top with maple syrup and dust with powdered sugar for a sweet finish. Enjoy hot.

- 2 bone-in pork chops (about 1-inch thick)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (or dried thyme)
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter

1. Remove the pork chops from the refrigerator and let them sit at room temperature for about 20 minutes. Pat them dry with paper towels.
2. Season both sides of the pork chops generously with salt, black pepper, and thyme.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for about 3-4 minutes on each side until a golden brown crust forms.
4. Reduce the heat to medium, add garlic and butter to the skillet, basting the pork chops with the melted butter and garlic for about 3 more minutes. Check for doneness using a meat thermometer (145°F for medium).
5. Remove from heat, let the chops rest for a few minutes before serving, allowing the juices to redistribute. Serve and enjoy!

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- 2 bone-in pork chops (about 1-inch thick)
- 2 tablespoons Dijon mustard
- 1 cup breadcrumbs (preferably Panko)
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh parsley, chopped
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Pat the pork chops dry with paper towels. Spread mustard evenly over both sides of the pork chops and season with salt and pepper.
3. In a shallow dish, mix together breadcrumbs, rosemary, parsley, and garlic. Press each pork chop into the breadcrumb mixture, coating both sides fully.
4. Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until lightly browned.
5. Transfer the pork chops to the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until a meat thermometer reads 145°F.
6. Let rest for a few minutes before serving. Enjoy the herb-infused flavors in every bite!

- 1 T-bone steak, about 1.5 inches thick
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, minced

1. **Prepare the Steak**: Take the T-bone steak out of the refrigerator and let it come to room temperature for about 30 minutes. This helps it cook evenly.
2. **Season**: In a small bowl, mix the olive oil, chopped rosemary, and minced garlic. Brush the mixture all over the steak. Generously season both sides with salt and pepper.
3. **Preheat the Grill**: Heat your grill to high heat, around 450°F to 500°F.
4. **Grill the Steak**: Place the steak on the grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time according to your preferred level of doneness.
5. **Rest**: Remove the steak from the grill and let it rest for about 5 minutes to allow the juices to redistribute, ensuring a juicy and flavorful steak.
6. **Serve**: Slice the steak off the bone, serve alongside your favorite sides, and enjoy!

- 1 T-bone steak, about 1.5 inches thick
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh chives, chopped
- 2 cloves garlic, crushed

1. **Prepare the Steak**: Allow the T-bone steak to reach room temperature. Season generously with salt and black pepper on both sides.
2. **Heat the Pan**: Heat the vegetable oil in a large cast-iron skillet over high heat until it begins to smoke slightly.
3. **Sear the Steak**: Add the T-bone steak to the skillet. Sear for 4-5 minutes on one side without moving it, until a deep brown crust forms.
4. **Flip and Butter**: Flip the steak and add the butter, thyme, chives, and crushed garlic to the skillet. Continuously spoon the melted butter over the steak for another 4-5 minutes, cooking to your desired doneness.
5. **Rest the Steak**: Remove the steak from the skillet and let it rest for about 5 minutes.
6. **Serve**: Drizzle the steak with the herb-infused butter from the skillet and serve immediately, enjoying the rich flavors with a side of your choice.

- T-Bone Steak (1 to 2 pieces)
- Olive Oil (2 tablespoons)
- Salt and Pepper (to taste)
- Fresh Parsley (1 cup, finely chopped)
- Fresh Oregano (2 tablespoons, finely chopped)
- Red Wine Vinegar (3 tablespoons)
- Garlic (4 cloves, minced)
- Red Pepper Flakes (1/2 teaspoon)

1. **Prepare Chimichurri Sauce**: In a bowl, combine the parsley, oregano, vinegar, garlic, red pepper flakes, and 1/4 cup of olive oil. Mix well and set aside to allow the flavors to meld.
2. **Season and Cook Steak**: Preheat a grill or grill pan over medium-high heat. Brush the steak with olive oil and season generously with salt and pepper. Cook the T-bone steak for about 5-6 minutes on each side, or until your desired level of doneness. Let the steak rest for a few minutes.
3. **Serve**: Slice the T-bone steak against the grain and serve with a generous spoonful of chimichurri sauce on top or on the side.

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- T-Bone Steak (1 to 2 pieces)
- Black Peppercorns (2 tablespoons, coarsely cracked)
- Salt (to taste)
- Butter (2 tablespoons)
- Cognac or Brandy (1/4 cup)
- Heavy Cream (1/2 cup)
- Olive Oil (1 tablespoon)

1. **Prepare and Sear Steak**: Press the cracked peppercorns onto both sides of the steak and season with salt. Heat olive oil in a pan over medium-high heat. Sear the steak for about 5 minutes on each side for medium-rare. Remove the steak from the pan and set aside to rest.
2. **Make Sauce**: Reduce heat, melt butter in the same pan, and carefully add the cognac, allowing the alcohol to burn off. Stir in the heavy cream and simmer until the sauce thickens slightly. Season with salt.
3. **Serve**: Slice the T-bone steak and drizzle the pan sauce over the top. Serve immediately with side dishes of your choice.

- Whole chicken wings
- Vegetable oil (for frying)
- Unsalted butter
- Hot sauce
- Worcestershire sauce
- Garlic powder
- Salt

1. **Prepare the chicken wings:** If needed, split the whole chicken wings into flats and drumettes. Pat them dry with paper towels to remove excess moisture.
2. **Fry the wings:** Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the chicken wings in batches, being careful not to overcrowd the pot, until they are golden brown and crispy, about 10-12 minutes per batch. Remove the wings and drain them on a wire rack or paper towels.
3. **Make the buffalo sauce:** In a small saucepan, melt the unsalted butter over medium heat. Stir in the hot sauce, Worcestershire sauce, garlic powder, and a pinch of salt. Mix until the sauce is well combined and heated through.
4. **Coat the wings:** Place the fried chicken wings in a large bowl, then pour the hot buffalo sauce over them. Toss the wings until they are evenly coated with the sauce.
5. **Serve:** Transfer the buffalo chicken wings to a serving platter. Serve hot with celery sticks and blue cheese dressing on the side for dipping. Enjoy! 

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- Whole chicken wings
- Olive oil
- Salt
- Black pepper

1. **Prepare the chicken wings:** Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. Cut the whole chicken wings into flats and drumettes if desired, and pat them dry with paper towels.
2. **Season the wings:** In a large bowl, toss the chicken wings with olive oil, salt, and black pepper until they are evenly coated.
3. **Bake the wings:** Arrange the wings in a single layer on the prepared wire rack. Bake in the preheated oven for 40-45 minutes, turning halfway through, until the wings are golden brown and crispy.
4. **Serve:** Remove the wings from the oven and let them cool slightly. Transfer to a serving platter and serve hot, with your favorite dipping sauces if desired. Enjoy!

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- Whole chicken wings
- Soy sauce
- Garlic cloves, minced
- Fresh ginger, grated
- Brown sugar
- Sesame oil
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)

1. **Make the marinade:** In a large mixing bowl, combine soy sauce, minced garlic, grated ginger, brown sugar, and sesame oil. Stir until the brown sugar dissolves completely.
2. **Marinate the wings:** Add the chicken wings to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for more flavor.
3. **Prepare to bake:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
4. **Bake the wings:** Remove the wings from the marinade and place them on the prepared baking sheet in a single layer. Bake in the preheated oven for 35-40 minutes, flipping halfway through, until they are golden brown and cooked through.
5. **Serve:** Transfer the wings to a serving platter. Garnish with chopped green onions and sesame seeds. Serve hot and enjoy!

- 2 trout fillets, skin on
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/4 cup sliced almonds
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped

1. **Prepare the Trout**: Season the trout fillets on both sides with salt and pepper. Dredge in flour, shaking off the excess.
2. **Cook the Trout**: Heat olive oil in a large skillet over medium-high heat. Add the trout fillets, skin-side down, and cook for about 3-4 minutes on each side until the fish flakes easily with a fork. Transfer to a plate and keep warm.
3. **Make the Almond Sauce**: In the same skillet, reduce the heat to medium, add butter, and let it melt. Add the sliced almonds and gently toast until golden brown. Stir in lemon juice and parsley.
4. **Assemble and Serve**: Pour the almond sauce over the cooked trout fillets and serve immediately.

- 2 trout fillets
- 1 zucchini, sliced
- 1 carrot, julienned
- 1 lemon, sliced
- 2 sprigs fresh thyme
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Parchment paper

1. **Prepare Ingredients**: Preheat the oven to 400°F (200°C). Lay out two large sheets of parchment paper and place a trout fillet in the center of each.
2. **Assemble Packets**: Season the trout with salt and pepper. Top each fillet with zucchini slices, carrot julienne, lemon slices, and a sprig of thyme. Drizzle with olive oil.
3. **Seal and Cook**: Fold the parchment paper over the fillets, sealing the edges by crimping and folding to create a packet. Place the packets on a baking sheet.
4. **Bake and Serve**: Bake in the preheated oven for 15-20 minutes. Remove from the oven, carefully open the packets, and serve the trout with the steamed vegetables.

- 2 trout fillets
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup capers, rinsed and drained
- 1/4 cup pine nuts
- Juice of 1 lemon
- 2 tablespoons fresh dill, chopped

1. **Prepare the Trout**: Season the trout fillets with salt and pepper, then dredge lightly in flour.
2. **Cook the Trout**: Heat olive oil in a skillet over medium-high heat. Add the trout fillets, skin-side down, and cook for 3-4 minutes on each side or until golden and cooked through. Remove from the skillet and set aside.
3. **Prepare the Sauce**: In the same skillet, melt butter. Add capers and pine nuts, cooking until the pine nuts are lightly toasted. Stir in lemon juice and dill.
4. **Serve**: Pour the caper and pine nut sauce over the trout and serve immediately with your choice of side dishes.

- 2 filet mignon steaks (about 6-8 oz each)
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 8 oz mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 8 slices prosciutto
- 1 pack puff pastry, thawed
- 1 egg, beaten

1. **Sear the Steaks:** Preheat oven to 400°F (200°C). Season the filet mignon steaks with salt and pepper. Heat olive oil in a pan over medium-high heat and sear the steaks for about 2 minutes on each side. Brush with Dijon mustard and let cool.
2. **Prepare Duxelles:** In the same pan, add butter, mushrooms, onion, and garlic. Cook until mixture is dry and mushrooms are softened. Let cool.
3. **Assemble Wellington:** Roll out the puff pastry. Place a layer of prosciutto in the center, spoon the duxelles over the prosciutto, then place the filet on top. Wrap the prosciutto around the steak, followed by the puff pastry, sealing the edges. Brush with beaten egg.
4. **Bake Wellington:** Place on a baking sheet and bake for 20-25 minutes or until the pastry is golden brown. Let rest for a few minutes before slicing and serving.

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- 2 filet mignon steaks (about 6-8 oz each)
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1/2 cup unsalted butter
- 2 egg yolks
- 1 tbsp white wine vinegar
- 1 shallot, minced
- 1 tbsp fresh tarragon, chopped
- 1 tbsp fresh parsley, chopped

1. **Sear the Steaks:** Season the steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes per side for medium-rare. Remove from heat and let rest.
2. **Make Béarnaise Sauce:** In a saucepan, combine vinegar and shallot over medium heat. Reduce to 1 tbsp. Strain and return to the saucepan. Whisk in egg yolks and butter over low heat until thickened. Stir in tarragon and parsley.
3. **Serve:** Place filet mignon on plates and drizzle with Béarnaise sauce. Enjoy immediately.

- 4 bone-in pork chops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 cup chicken broth
- 2 tablespoons butter

1. Season the pork chops generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook for 3-4 minutes on each side until they are browned and cooked through. Remove the chops from the skillet and set aside.
3. Lower the heat to medium, add minced garlic and rosemary to the skillet, and sauté for 1 minute or until fragrant.
4. Pour in the chicken broth and bring it to a simmer. Scrape the bottom of the skillet to incorporate any browned bits.
5. Reduce the heat and return the pork chops to the skillet, spooning some of the sauce over them. Simmer for another 5-7 minutes until the sauce thickens slightly.
6. Stir in the butter until melted. Serve the pork chops with a drizzle of the garlic rosemary sauce.

- 2 lbs chicken wing flats
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Oil for frying
- 1/2 cup hot sauce (like Frank's RedHot)
- 1/4 cup unsalted butter

1. In a bowl, mix the flour, salt, black pepper, garlic powder, and onion powder. Dredge the chicken wing flats in this flour mixture until well-coated. Let them rest on a baking sheet for 20 minutes for the coating to set.
2. Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the wings in batches for about 8-10 minutes or until golden brown and crispy. Remove and drain on paper towels.
3. Meanwhile, in a small saucepan over low heat, melt the butter and mix with the hot sauce.
4. Toss the fried wings with the hot sauce mixture until well-coated. Serve immediately.

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- 2 lbs chicken wing flats
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- Sesame seeds and chopped scallions for garnish

1. Preheat your oven to 400°F (200°C). In a large bowl, mix soy sauce, honey, brown sugar, minced garlic, grated ginger, sesame oil, and vegetable oil.
2. Add the chicken wing flats to the bowl, ensuring they are well-coated with the marinade. Let them marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Place the wings on a baking sheet lined with foil or parchment paper. Reserve the marinade. Bake for 30-35 minutes, turning halfway, until the wings are cooked through and caramelized.
4. Simmer the reserved marinade in a small saucepan over medium heat until slightly thickened. Brush it over the baked wings and return them to the oven for an additional 5 minutes.
5. Garnish with sesame seeds and chopped scallions before serving. Enjoy your sticky wings!

- 2 halibut fillets
- 1 lemon
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Olive oil

1. **Prepare the Lemon Herb Butter**: In a small bowl, combine the softened butter with chopped parsley, dill, and the juice of half a lemon. Mix well and set aside.
2. **Season the Halibut**: Preheat your grill to medium-high heat. Brush both sides of the halibut fillets with olive oil and season with salt and pepper.
3. **Grill the Halibut**: Place the halibut on the grill and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
4. **Serve**: Remove halibut from the grill and top each fillet with a generous dollop of the lemon herb butter. Garnish with lemon slices and additional fresh herbs if desired. Serve immediately.

- 2 halibut fillets
- 1 cup white wine
- 1 cup fish stock or chicken broth
- 1 small shallot, finely chopped
- 1 tablespoon unsalted butter
- ½ cup heavy cream
- Salt and pepper to taste
- Fresh chives for garnish

1. **Prepare the Liquid Base**: In a large skillet, melt the butter over medium heat. Add the chopped shallot and sauté until translucent.
2. **Poach the Halibut**: Add the white wine and fish stock to the skillet, bringing the mixture to a simmer. Season the halibut fillets with salt and pepper, then gently place them into the simmering liquid. Cover and poach for about 8-10 minutes, or until the fish is opaque and cooked through.
3. **Finish the Sauce**: Once the halibut is cooked, carefully remove the fillets and set aside. Stir the heavy cream into the poaching liquid and allow it to reduce slightly, creating a velvety sauce.
4. **Serve**: Place the halibut on serving plates and spoon the white wine sauce over the fillets. Garnish with fresh chives and serve immediately.

- 1 T-bone steak, about 1 1/2 inches thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup red wine (preferably a full-bodied variety)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves

1. **Prepare the Steak:** Season the T-bone steak liberally with salt and freshly ground black pepper. Let it rest at room temperature for about 30 minutes to ensure even cooking.

2. **Sear the Steak:** Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak to the skillet and sear for 4-5 minutes on each side, or until the steak reaches your desired level of doneness (130°F for medium-rare). Remove the steak from the skillet and let it rest on a plate, loosely covered with foil.

3. **Make the Red Wine Reduction:** Lower the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant. Add the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, which should take about 5 minutes.

4. **Finish the Sauce:** Stir in the butter and thyme leaves into the reduced wine, allowing the butter to melt and emulsify with the sauce. Taste and adjust seasoning if necessary.

5. **Serve:** Slice the steak against the grain and serve drizzled with the red wine reduction. Enjoy this flavorful and sophisticated dish with your favorite side.

- 8 lamb chops
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- Salt and pepper, to taste
- Juice of 1 lemon

1. **Prepare Marinade:** In a bowl, mix minced garlic, chopped rosemary, olive oil, salt, and pepper. Add lemon juice to create a marinade.
2. **Marinate Lamb Chops:** Place lamb chops in a shallow dish and pour the marinade over them. Marinate for at least 1 hour, or up to overnight in the refrigerator, turning occasionally.
3. **Grill Chops:** Preheat your grill to medium-high heat. Remove lamb chops from the marinade and grill for 4-5 minutes on each side for medium-rare, depending on thickness.
4. **Serve:** Let the chops rest for a few minutes before serving to retain their juices.

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- 4 pork chops (bone-in or boneless)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme leaves

1. **Season and Sear Pork Chops:** Season pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear until browned on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
2. **Cook Vegetables:** In the same skillet, add onions, mushrooms, and garlic. Sauté until onions are translucent and mushrooms are browned, about 5 minutes.
3. **Make Sauce:** Pour in the broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream and thyme, and bring to a gentle simmer.
4. **Finish Cooking:** Return pork chops to the skillet, spooning sauce over them. Reduce heat to low, cover, and simmer until pork chops are cooked through, about 10 more minutes. 
5. **Serve:** Serve pork chops smothered with the creamy mushroom sauce.

- 2 halibut fillets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/4 cup unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped

1. Season the halibut fillets with salt and black pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the halibut fillets skin-side down and sear for about 4-5 minutes. Flip the fillets and continue cooking for another 4-5 minutes until cooked through. Remove the fillets and place them on a serving platter.
3. In the same skillet, reduce the heat to medium, and melt the butter. Add lemon juice and zest, stirring well to combine. Cook for about 1-2 minutes until the sauce thickens slightly.
4. Spoon the lemon butter sauce over the halibut fillets and garnish with chopped parsley before serving.

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- 2 halibut fillets
- 1 cup fresh breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil

1. Preheat your oven to 400°F (200°C). Season the halibut fillets with salt and ground black pepper on both sides.
2. In a small bowl, mix together the breadcrumbs, Parmesan cheese, dill, chives, salt, and pepper. Drizzle in 1 tablespoon of olive oil and mix well until evenly combined.
3. Place the halibut fillets on a baking sheet lined with parchment paper. Press the breadcrumb mixture onto the top of each fillet, creating an even, firm crust.
4. Drizzle the remaining olive oil over the crust. Bake for 12-15 minutes, or until the halibut is cooked through and the crust is golden brown. Serve hot.

Enjoy your culinary journey with these classic halibut recipes!

- Halibut fillets (about 6 ounces each)
- Olive oil
- Salt
- Black pepper
- Unsalted butter
- Lemon juice
- Fresh parsley, chopped (optional)

1. **Season the Fillets**: Pat the halibut fillets dry with paper towels and season both sides lightly with salt and black pepper.
2. **Sear the Fillets**: Heat olive oil in a large pan over medium-high heat. Add the fillets and cook for 3-4 minutes per side, or until golden brown and just cooked through. Remove the fish from the pan and set aside.
3. **Prepare the Sauce**: In the same pan, reduce the heat to low and add unsalted butter. Once melted, stir in fresh lemon juice, adjusting the amount to your taste. Optionally add chopped fresh parsley for color and flavor.
4. **Serve**: Place the seared fillets on serving plates and spoon the lemon butter sauce over the top. Serve immediately.

- Halibut fillets
- Olive oil
- Garlic cloves, minced
- Fresh dill, chopped
- Fresh thyme, chopped
- Lemon zest
- Salt
- Black pepper
- Lemon wedges (for serving)

1. **Preheat the Oven**: Preheat your oven to 400°F (200°C).
2. **Prepare the Herb Mixture**: In a small bowl, combine minced garlic, chopped fresh dill, chopped fresh thyme, lemon zest, salt, and black pepper.
3. **Season the Fillets**: Place halibut fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and spread the herb mixture evenly over the top of each fillet.
4. **Bake the Fillets**: Place the baking sheet in the oven and bake for about 12-15 minutes, or until the fish flakes easily with a fork.
5. **Serve**: Remove from the oven and let rest for a couple of minutes. Serve with lemon wedges on the side for squeezing over the fish.

Both recipes offer a delightful way to enjoy the fresh, mild flavor of halibut.

- 4 halibut fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges for serving

1. Preheat the grill to medium-high heat. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dill, and parsley.
2. Season the halibut fillets with salt and pepper. Brush each fillet generously with the herb mixture on both sides.
3. Place the fillets on the grill, skin-side down, and cook for 4-5 minutes. Flip the fillets carefully and grill for another 4-5 minutes or until the fish is opaque and easily flakes with a fork.
4. Serve the grilled halibut with fresh lemon wedges on the side.

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- 4 halibut fillets (about 6 ounces each)
- 1 cup dry white wine
- 1/2 cup chicken or fish stock
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Fresh thyme sprigs for garnish

1. In a large skillet over medium heat, melt the butter and sauté the shallots until translucent, about 2-3 minutes.
2. Add the white wine, chicken or fish stock, lemon juice, and chopped thyme to the skillet. Bring the mixture to a simmer and let it reduce slightly for about 3-4 minutes.
3. Season the halibut fillets with salt and pepper. Gently place them in the skillet and cover. Poach the fish for 7-9 minutes or until the fillets are opaque and flake easily.
4. Remove the fillets delicately to serving plates, spoon the sauce over the top, and garnish with fresh thyme sprigs.

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- 4 halibut fillets (about 6 ounces each)
- 1/2 cup almonds, finely chopped
- 2 tablespoons flour
- 1 egg, beaten
- Salt and pepper to taste
- 3 tablespoons olive oil
- Lemon wedges for serving

1. Season the halibut fillets with salt and pepper. In a shallow dish, combine the chopped almonds and flour. Place the beaten egg in another dish.
2. Dip each fillet into the egg, shaking off excess, and then press each side into the almond mixture to coat evenly.
3. Heat the olive oil in a large skillet over medium heat. Add the crusted fillets and cook for about 4 minutes on each side, until the crust is golden brown and the fish is opaque.
4. Serve immediately with lemon wedges on the side for a fresh, zesty finish.

- 4 pork chops
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste

1. Preheat your oven to 375°F (190°C).
2. In a small saucepan over low heat, melt the butter. Add the minced garlic, thyme, and rosemary. Cook until fragrant, about 2 minutes.
3. Season the pork chops with salt and pepper on both sides. Place them in a baking dish.
4. Pour the garlic butter sauce over the pork chops, making sure they are evenly coated.
5. Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
6. Let the pork chops rest for a few minutes before serving. Enjoy!

- 4 pork chops
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish

1. Heat olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper.
2. Sear the pork chops on both sides until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
3. Lower the heat to medium, then add heavy cream, Dijon mustard, and whole-grain mustard to the skillet. Stir until well combined.
4. Return the pork chops to the skillet, ensuring they are coated with the mustard sauce.
5. Cover and cook for an additional 10 minutes, or until the pork chops are cooked through and tender.
6. Garnish with freshly chopped parsley before serving. Enjoy!

- 4 pork chops, bone-in
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, thinly sliced
- 1 cup chicken broth
- 3 sprigs fresh thyme
- 1 tablespoon unsalted butter

1. Season the pork chops with salt and pepper on both sides. 
2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear on each side until golden brown, about 3-4 minutes per side. Remove chops and set aside.
3. In the same skillet, add minced garlic and sliced onion, sautéing until fragrant and translucent, about 2-3 minutes.
4. Pour in the chicken broth and add the thyme sprigs, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
5. Return the pork chops to the skillet, reducing the heat to medium-low. Cover and cook until the pork chops are cooked through and the internal temperature reaches 145°F (63°C), about 10-15 minutes.
6. Remove pork chops from the skillet and let them rest. Finish the sauce by stirring in the butter. Remove the thyme sprigs, then serve the chops topped with the onion mixture and pan sauce.

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- 4 bone-in pork chops
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 egg
- 1/4 cup milk
- Vegetable oil for frying

1. Season the pork chops with salt and pepper on both sides.
2. In a shallow dish, combine flour, garlic powder, onion powder, paprika, and a pinch of salt.
3. In another bowl, beat the egg with the milk.
4. Dip each pork chop in the flour mixture, then into the egg mixture, and back into the flour mixture, pressing to adhere.
5. Heat vegetable oil in a large skillet over medium-high heat. Carefully place the pork chops into the hot oil.
6. Fry the pork chops until golden brown and cooked through, about 4-5 minutes per side. Ensure the internal temperature reaches 145°F (63°C).
7. Remove from oil and drain on a paper towel-lined plate. Serve hot with your choice of sides.

- 1 thick-cut ribeye steak (about 1.5 inches thick)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary

1. **Preparation**: Take the ribeye steak out of the refrigerator at least 30 minutes before cooking to bring it to room temperature. Season both sides generously with kosher salt and freshly ground black pepper.
   
2. **Searing the Steak**: Heat a cast-iron skillet over high heat until smoking hot. Add the olive oil, then gently place the steak in the pan. Sear for about 3-4 minutes on each side to achieve a crusty, golden-brown exterior.

3. **Basting with Butter**: Reduce the heat to medium-low. Add unsalted butter and rosemary sprigs to the skillet. As the butter melts and combines with the oil, spoon the butter over the steak repeatedly for about 2 minutes to infuse it with flavor.

4. **Resting**: Remove the steak from the pan and place it on a cutting board. Tent loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.

5. **Serving**: Slice the ribeye against the grain and serve immediately, topped with the rosemary-infused butter drippings from the pan.

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- 1 ribeye steak
- Coarse ground black pepper
- Kosher salt
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter, divided
- 1/4 cup beef stock
- 1/4 cup heavy cream
- 2 tablespoons Cognac or brandy

1. **Crusting the Steak**: Pat the ribeye steak dry with paper towels. Generously season both sides with kosher salt and press coarse ground black pepper onto the surfaces, forming a crust.
   
2. **Searing the Steak**: Heat vegetable oil in a heavy skillet over medium-high heat. Add 2 tablespoons of unsalted butter. Once melted, add the steak. Sear each side for about 4 minutes, creating a crisp crust. Adjust timing for desired doneness (medium-rare, etc.).

3. **Deglazing the Pan**: Remove the steak and set aside to rest. Carefully pour Cognac or brandy into the skillet to deglaze, scraping up any browned bits. Let it ignite (if desired and safe) to burn off alcohol.

4. **Making the Sauce**: Add beef stock and reduce by half. Reduce heat to low, then stir in heavy cream and the remaining tablespoon of butter. Allow the sauce to thicken to your liking.

5. **Serving**: Plate the rested steak and pour the creamy pepper sauce over it. Serve immediately with your choice of side dishes, such as mashed potatoes or steamed vegetables.

- 1 rack of lamb, frenched
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup red wine
- 1 cup beef stock
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves

1. **Prepare the Lamb**: Preheat your oven to 425°F (220°C). Season the rack of lamb generously with salt and pepper. Heat the olive oil in a large oven-proof skillet over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes.

2. **Roast the Lamb**: Transfer the skillet to the preheated oven. Roast the lamb for 15-20 minutes, depending on your desired level of doneness. Let it rest covered loosely with aluminum foil for about 5 minutes.

3. **Make the Red Wine Reduction**: While the lamb is resting, pour out any excess fat from the skillet, leaving about 1 tablespoon. Place the skillet over medium heat, add the red wine and beef stock, and scrape up any browned bits from the bottom. Allow the mixture to simmer and reduce by half. Stir in the butter and thyme, and continue to simmer until the sauce thickens slightly.

4. **Serve**: Cut the rack into individual chops, drizzle with the red wine reduction, and serve immediately.

---

- 1 rack of lamb, frenched
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup fresh mint leaves, chopped
- 1/4 cup white wine vinegar
- 2 tablespoons sugar
- 1/4 cup hot water

1. **Prepare the Lamb**: Preheat your oven to 400°F (200°C). Season the rack of lamb with salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb on all sides until golden brown, about 3-4 minutes per side.

2. **Roast the Lamb**: Once seared, transfer the skillet to the preheated oven. Roast the lamb for 15-20 minutes until desired doneness. Allow the lamb to rest for 5 minutes before slicing.

3. **Make the Mint Sauce**: In a small bowl, combine the chopped mint leaves, white wine vinegar, sugar, and hot water. Stir until the sugar has dissolved completely. Allow the flavors to meld for at least 10 minutes.

4. **Serve**: Slice the rack of lamb into individual chops and serve them alongside the mint sauce for dipping or drizzling. Enjoy the refreshing taste complementing the rich lamb.

- 4 whole duck legs
- 2 tablespoons kosher salt
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon black peppercorns
- 2 bay leaves
- 4 cups duck fat

1. **Season the Duck Legs**: Rub the duck legs with kosher salt, garlic, thyme, black peppercorns, and bay leaves. Cover and refrigerate for at least 24 hours to allow the flavors to penetrate the meat.
2. **Prepare for Cooking**: Preheat your oven to 225°F (107°C). Rinse the duck legs under cold water to remove excess salt and spices. Pat dry with paper towels.
3. **Cook the Duck**: Arrange the duck legs in a single layer in a deep oven-safe pot or baking dish. Pour the duck fat over the duck legs, ensuring they are completely submerged. Cover and cook in the oven for 2 to 3 hours, until the meat is tender.
4. **Finish and Serve**: Remove the duck legs from the fat and place them on a baking sheet. Increase the oven temperature to 400°F (204°C) and roast the legs for about 15 minutes, or until the skin is crisp. Serve warm.

- 4 whole duck legs
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 cup orange juice
- 1 tablespoon orange zest
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 cup chicken stock
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- 1 tablespoon butter

1. **Prepare and Season Duck Legs**: Preheat your oven to 375°F (190°C). Pat the duck legs dry with paper towels, then season generously with salt and pepper. Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Sear the duck legs, skin side down, for about 5 minutes until the skin is golden brown and crisp.
2. **Roast the Duck**: Transfer the skillet to the oven, and roast the duck legs skin side up for about 25-30 minutes, or until cooked through and the juices run clear.
3. **Make the Orange Sauce**: While the duck is roasting, in a saucepan, combine the orange juice, orange zest, sugar, and red wine vinegar. Cook over medium heat until the mixture reduces and thickens, about 15 minutes. Add chicken stock and bring to a boil. Stir in the cornstarch mixture and cook until the sauce thickens. Finish by whisking in the butter.
4. **Serve**: Plate each duck leg and drizzle with the orange sauce. Serve with your choice of side dishes for an elegant meal.

- 2 ribeye steaks
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 1 clove garlic, minced

1. **Prepare the Herb Butter:** In a small bowl, mix the softened butter with parsley, thyme, oregano, and minced garlic. Once well combined, place the mixture onto a sheet of plastic wrap and roll it into a log shape. Refrigerate until firm, about 1 hour.

2. **Season and Cook the Steaks:** Season both sides of the ribeye steaks generously with kosher salt and freshly ground black pepper. In a cast-iron skillet, heat the olive oil over medium-high heat. Once the oil is hot, sear the steaks for 3-4 minutes per side for medium-rare, or cook to your desired level of doneness.

3. **Serve:** Remove the steaks from the skillet and let them rest for 5 minutes. Slice the herb compound butter and place a disc on top of each hot steak, allowing the butter to melt and spread. Serve immediately with your choice of sides.

- 2 ribeye steaks
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil

1. **Make the Chimichurri Sauce:** In a bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and extra-virgin olive oil. Season with salt to taste and mix until well integrated. Let the chimichurri sit at room temperature to allow the flavors to meld.

2. **Season and Cook the Steaks:** Season the ribeye steaks with kosher salt and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for about 3-4 minutes per side for medium-rare or to your preferred doneness.

3. **Serve:** Allow the steaks to rest for 5 minutes after cooking. Slice and serve topped with a generous spoonful of chimichurri sauce. Enjoy with roasted vegetables or a fresh salad.

- 1 whole duck (around 5-6 lbs)
- Salt
- Black pepper
- 1 cup fresh orange juice
- 1/2 cup honey
- 1/4 cup soy sauce
- Zest of 1 orange
- 1 teaspoon cornstarch, mixed with a little water

1. **Prepare the Duck**: Preheat your oven to 375°F (190°C). Rinse the duck and pat it dry with paper towels. Season the cavity and the entire outside of the duck generously with salt and black pepper.
2. **Roast the Duck**: Place the duck on a rack in a roasting pan, breast side up. Roast in the preheated oven for 1.5 to 2 hours, or until the skin is crisp and the meat is cooked through. You may need to pierce the skin occasionally to let the fat drain.
3. **Make the Orange Glaze**: In a small saucepan, combine the orange juice, honey, soy sauce, and orange zest. Heat over medium-high until the mixture comes to a boil. Reduce to a simmer and cook for about 10 minutes. Add the cornstarch mixture, stirring until the glaze thickens slightly.
4. **Glaze the Duck**: About 15 minutes before the duck is done, brush generously with the orange glaze and return to the oven. Continue to roast, allowing the glaze to caramelize slightly.
5. **Serve**: Let the duck rest for about 10 minutes after removing it from the oven. Carve and serve with any remaining glaze drizzled over the top.

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- 1 whole duck (around 5-6 lbs)
- 1 tablespoon of Chinese five-spice powder
- 2 tablespoons dark soy sauce
- 2 tablespoons honey
- 2 tablespoons white vinegar
- 6 cups boiling water
- 20 small Chinese pancakes (store-bought or homemade)
- 1/2 cup hoisin sauce
- 1 bunch green onions, sliced into long strips

1. **Prepare the Duck**: Hang the duck in a cool, dry place for about 4 hours until the skin is dry. Alternatively, pat the duck very dry with paper towels. Mix the five-spice powder with salt, then rub the mixture inside the cavity.
2. **Glaze the Duck**: In a pot of boiling water, blanch the duck for about 1 minute. Remove and pat dry. Mix the soy sauce, honey, and vinegar, then brush this glaze all over the duck. Let it dry for at least 2 hours, preferably hanging it.
3. **Roast the Duck**: Preheat your oven to 375°F (190°C). Place the duck on a rack in a roasting pan, and roast for about 1.5 to 2 hours until the skin is crispy and deep brown.
4. **Prepare the Pancakes and Sauce**: Warm the pancakes according to package instructions or steam them. Serve with hoisin sauce and sliced green onions.
5. **Serve**: Carve the duck, slice the meat thinly, and serve with the warm pancakes, hoisin sauce, and green onions for wrapping.

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- 1 whole duck (around 5-6 lbs)
- Salt
- Black pepper
- 4 tablespoons unsalted butter
- 1 cup fresh orange juice
- 1/4 cup white wine vinegar
- 2 tablespoons sugar
- 2 tablespoons Grand Marnier (optional)
- Orange segments for garnish

1. **Prepare the Duck**: Preheat your oven to 375°F (190°C). Clean and thoroughly dry the duck. Season generously with salt and black pepper inside and out.
2. **Roast the Duck**: Place the duck on a rack in a roasting pan. Roast for approximately 1.5 to 2 hours, until the duck is cooked through and the skin is crispy. Remove from oven and let it rest.
3. **Prepare the Sauce**: In a saucepan, melt the butter over medium heat. Stir in sugar, allowing it to dissolve. Add the vinegar and orange juice, and simmer until the sauce is slightly reduced. Stir in the optional Grand Marnier for added depth of flavor.
4. **Carve the Duck**: Carve the rested duck, arranging the pieces on a serving platter.
5. **Serve**: Drizzle the warm orange sauce over the duck and garnish with fresh orange segments. Serve immediately.

- 2 venison steaks
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup beef or venison stock
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, finely chopped, for garnish

1. Season the venison steaks with salt and pepper. In a large skillet, heat the butter and olive oil over medium-high heat. Add the steaks and cook for about 3-4 minutes on each side, or until your desired level of doneness. Remove the steaks from the skillet and set aside to rest.

2. In the same skillet, reduce the heat to medium and add the onion and garlic. Cook until the onion is soft and translucent. Stir in the Dijon mustard and Worcestershire sauce, followed by the beef or venison stock. Let the mixture simmer for about 2 minutes.

3. Stir in the heavy cream and cook for another minute until the sauce is slightly thickened. Return the venison steaks to the skillet, spoon the sauce over them, and let them heat through. Garnish with fresh parsley before serving.

- 2 venison steaks
- Salt, to taste
- 2 tablespoons black peppercorns, crushed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup cognac or brandy
- 1/2 cup heavy cream

1. Pat the venison steaks dry and season with salt. Press the crushed peppercorns onto both sides of each steak to form a crust. In a heavy skillet, heat the butter and olive oil over medium-high heat.

2. Add the venison steaks to the skillet and cook for 3-4 minutes on each side, adjusting the time based on your preferred doneness. Remove the steaks and set aside.

3. Carefully add the cognac to the hot skillet (beware of flames) and deglaze by scraping the brown bits stuck to the bottom. Allow the cognac to reduce for about 1 minute. Stir in the heavy cream and simmer until slightly thickened. Return the steaks to the skillet, coating them with the sauce. Serve the steaks hot, with the sauce drizzled over them.

- 8 lamb chops
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary

1. Season the lamb chops generously with salt and freshly ground black pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the lamb chops in a single layer and sear for 3-4 minutes on each side until a golden-brown crust forms.
3. Reduce the heat to medium-low and add the minced garlic, butter, thyme, and rosemary to the skillet. Continuously spoon the melted butter and herbs over the lamb chops for an additional 2-3 minutes or until the internal temperature reaches the desired doneness.
4. Remove the lamb chops from the skillet and let them rest for a few minutes before serving, allowing the juices to redistribute.

- 8 lamb chops
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup red wine (such as Merlot or Cabernet Sauvignon)
- 1/2 cup beef stock
- 1 tablespoon balsamic vinegar
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves

1. Season the lamb chops with salt and freshly ground black pepper. Heat olive oil in a skillet over medium-high heat and sear the lamb chops for about 3-4 minutes per side until browned.
2. Remove the lamb chops from the skillet and set aside. In the same skillet, carefully pour in the red wine and bring to a boil, scraping up any brown bits from the bottom of the pan.
3. Add the beef stock and balsamic vinegar to the skillet, and let the mixture reduce by half, about 5-7 minutes.
4. Lower the heat, and whisk in the butter and thyme leaves until the sauce is smooth and glossy. Return the lamb chops to the skillet to coat them with sauce, then serve immediately.

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