1.   Add sherry to saute pan with cooking liquid, simmer briefly, and adjust seasoning.

2.   In a large saute pan, cook the pork in batches over high heat until browned on all sides.

3.   Choose a skillet or saute pan that can contain all the chicken pieces in one layer without crowding.

4.   Heat a grill or saute pan to high.

5.   Heat saute pan and add butter.

6.   Heat the olive oil until hot, but not smoking, in a medium saute pan.

7.   Heat the olive oil in a large skillet or saute pan over medium heat.

8.   In recent years, rabbit tenderloin has become a restaurant hit lightly floured, pan sauteed and served with a sauce built around pungent Creole mustard.

9.   Set a grill pan or saute pan over high heat, add the swordfish and sear.

10.   Transfer to saute pan with carcass.