Entrée Additional Meat Recipe

Prepare

Pat 1 boneless, skinless chicken breast dry. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Let rest at room temperature 10–15 minutes.

Cook

Heat 1 tablespoon olive oil in a skillet or preheat a grill to medium-high. Cook chicken 6–7 minutes per side (internal temperature 165°F / 74°C) until golden and cooked through.

Finish

Remove from heat, add 1 tablespoon butter to the pan and baste the chicken for 30 seconds. Rest 5 minutes. Squeeze lemon wedge over top and sprinkle with 1 teaspoon chopped fresh herbs. Serve with chosen sauce.

Prepare

Pat 1 salmon fillet (6–7 oz) dry. Season skin and flesh with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook

Heat 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium-high heat. Place salmon skin-side down and press gently for 15 seconds to prevent curling. Cook 4–5 minutes skin-side down until crisp, then flip and cook 1–2 minutes more until medium doneness (internal 125–130°F for medium).

Finish

Turn off heat, add 1 tablespoon butter and spoon over the fillet for 20–30 seconds. Rest 2 minutes. Squeeze lemon wedge and garnish with chopped herbs. Serve with sauce of choice.

Prepare

Peel and devein 6–8 large shrimp, leaving tails on if desired. Toss with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tablespoon olive oil. Let marinate 5–10 minutes.

Cook

Heat a grill pan or outdoor grill to medium-high. Thread shrimp on skewers or place directly on the grill. Cook 2–3 minutes per side until opaque and pink.

Finish

Remove from heat, toss with 1 tablespoon butter and chopped herbs. Serve immediately with lemon and chosen sauce.

Prepare

Season one short rib piece generously with 1 teaspoon kosher salt and 1/2 tsp black pepper. Preheat oven to 325°F (160°C).

Sear

Heat 1 tablespoon olive oil in an ovenproof pot over medium-high heat. Sear short rib on all sides until deeply browned, 3–4 minutes per side.

Braise

Add 1/2 cup water or beef stock to deglaze, cover, and transfer to oven. Braise 2–2.5 hours until fork-tender.

Finish

Remove short rib, strain pan juices into a small saucepan and reduce slightly to make a pan jus. Spoon jus over the meat, garnish with herbs, and serve.

Prepare

Slice pork tenderloin into 3 medallions (about 1" thick). Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear medallions 3–4 minutes per side until golden and internal temperature reaches 145°F (63°C).

Finish

Rest medallions 3–4 minutes. Add 1 tablespoon butter to the pan, spoon over medallions, garnish with chopped herbs and lemon if desired. Serve with chosen sauce.

Prepare

Season 1 lamb chop with 1/2 tsp kosher salt and 1/4 tsp black pepper. Let sit 10 minutes at room temperature.

Cook

Preheat grill or skillet to high. Sear lamb chop 3–4 minutes per side for medium-rare (130–135°F), longer for desired doneness.

Finish

Rest 5 minutes. Brush with 1 tablespoon butter, garnish with chopped herbs and serve with lemon wedge and sauce as preferred.

Pan Jus (if applicable)

After searing meat, add 1/4–1/2 cup stock or wine to deglaze pan, scrape browned bits, and reduce to a saucy consistency (2–4 minutes). Finish with a pat of butter and strain if desired.

Creamy Mustard Sauce

In a small saucepan over medium heat combine 1/4 cup heavy cream and 1 tablespoon Dijon mustard. Warm until slightly thickened (2–3 minutes). Season to taste with salt and pepper.

Chimichurri (quick)

Combine 1/4 cup chopped parsley, 1 tablespoon chopped oregano or thyme, 1 garlic clove finely minced, 1 tablespoon red wine vinegar, 1/4 cup olive oil, salt and pepper to taste. Stir and let sit 10 minutes before serving.

Plating

Place selected additional meat on the entrée plate alongside the main components (starch/vegetable). Spoon chosen sauce lightly over or alongside. Garnish with chopped herbs and a lemon wedge. Ensure meat has rested appropriately before serving.