Dream Dinners co-founder Stephanie Allen has just posted her Chef Touched Tips for March:
Asian Salmon with Jasmine Rice
I pan fried the salmon with pepper and salt on high heat for 2 min per side to brown, then added the pepper flakes and sauce, cooking over med for 5 -8 more min, just until the salmon flaked apart with a fork. The rice was delicious with the sauce and the leftovers became a Salmon salad for lunch.
Yancey Pork Roast
… it went straight into my crock pot with the sauce. I added 1/2 cup or so of white wine, you could use chicken stock, cooked on low for 8 – 10 hours. My crock pot cooks very low so I cooked med. It was wonderful and we had great left overs that made delicious sandwiches!
Sonoma Grilled Steaks
I pan fried the steaks to rare, see post on how to cook meat perfectly, and covered them with the delicious topping and cheese, finishing them under the broiler heated to high, top rack of the oven for 2 min.
She’s also uploaded a few really delicious looking pictures (which for proprietary reasons, we *unfortunately* cannot show you here). But you can view all the pictures and her tips on her blog.