Crispy Tofu Steaks
Tofu pressed thoroughly, marinated in soy, sesame, garlic, and ginger, coated in seasoned cornstarch, fried in batches until deeply golden. Garnished with sesame seeds and scallions. Crisp, savory, and umami-packed.
Pan-Seared Duck Breast
Duck breast scored crosshatch, tempered, started skin-side down in a cold pan for slow fat rendering, crisped, seared briefly on the flesh side. Finished with honey-balsamic pan sauce, rested, and sliced. Crisp, tender, glossy.
Teriyaki Glazed Salmon
Salmon marinated briefly in thickened teriyaki sauce, broiled in layered passes with repeated glazing until dark and sticky. Finished with reserved sauce, sesame seeds, and scallions. Sweet, savory, and lacquered.
Chili Lime Shrimp
Shrimp dried and seared, garlic and chilies added after the flip, glazed in a lime, honey, and butter sauce built right in the pan. Bright, spicy, and ready in 21 minutes.
Garlic Shrimp Skewers
Shrimp marinated 30 minutes in garlic herb butter, threaded on double skewers, grilled fast with fresh butter basting until lightly charred. Juicy, garlicky, and served immediately.
Lemon Butter Baked Cod
Cod fillets seasoned and baked snugly in a pool of garlicky lemon butter, topped with fresh lemon slices until flaky. Finished with pan juices and parsley. Elegant, effortless, and hands-off.
Pan-Seared Cod
Cod fillets dried thoroughly, lightly floured, seared undisturbed until crisp — finished with butter basting and a bright lemon, garlic, parsley, and caper pan sauce. Delicate, crisp, and served immediately.
Grilled Salmon Fillets
Salmon skin dried thoroughly, flesh side seasoned, grilled skin-side down undisturbed until crisp and just cooked through. Finished with dill and lemon. Clean, crisp-skinned, and moist.
Pan-Seared Pork Medallions
Pork tenderloin sliced and pounded to even medallions, seared golden, finished with a rich Dijon pan sauce built from the fond. Rested briefly, garnished with parsley, and served immediately.
