Iberico pork collars are delicious slow roasted or braised. See How to Braise Meat and Braising Liquid Recipes.
Skirt steaks are often marinated for several hours before grilling or sauteing to introduce additional flavor. Skirt steak marinades often involve lime juice, but you can use other citrus juices, vinegar, or wine as a base for your marinade.
Chicken thighs are more succulent and slightly more robust in flavor than breasts. Since they're juicier, they hold up well to high-heat cooking techniques like stir-frying, deep-frying, and grilling.
Sautéing sea bream fillets results in delicious, crisp skin. Start the fillets skin-side down in a hot skillet with a little bit of olive oil. Cook about 2-3 minutes, until the flesh turns opaque about two-thirds of the way up the sides. Flip the fillets and cook about 1 minute more. To achieve a bit of crust, you can dredge the fish in flour before frying. Season the flour with salt & pepper or use your favorite spice blend.
