Recipes

Butterhead Lettuce and Warm Shrimp Vinaigrette ...

Charlie Palmer Group | First Courses

From “Charlie Palmer’s Practical Guide to the New American Kitchen” FOR THE VINAIGRETTE 3 oz ginger, grated 2 shallots, ...

Read More »

Pepper-Crusted New York Steak

Charlie Palmer Group | Main Courses

From Charlie Palmer’s Practical Guide to the New American Kitchen 2 strip steaks 1 c black peppercorns, coarsely ground with a mortar ...

Read More »

Wood-Planked Grilled Salmon

Charlie Palmer Group | Main Courses

From Camp Cooking by Charlie Palmer One great thing about plank cooking is that you get to burn the dishes afterward instead of arguing over whose turn ...

Read More »

Black Bean + Feta Salad

Charlie Palmer Group | First Courses

Black Bean & Feta Salad Excerpted from Charlie Palmer’s newest cookbook, Remington Camp Cooking serves 4-6 as a side dish Ingredients: 2 ...

Read More »

Fire-Roasted Pineapple with Rum

Charlie Palmer Group | Desserts

Recipe excerpted from Remington Camp Cooking by Charlie Palmer  This is always great to throw on the grill once your dinner is cooked and the coals ...

Read More »

Clam Chowder with Homemade Oyster Crackers

Charlie Palmer Group | First Courses

Ingredients3 T Yukon Gold potatoes, diced, cooked2 T leeks, diced2 T celery, diced2 T bacon lardon1 t garlic, minced1 t shallots, minced8 each clams, ...

Read More »

Showing 13-18 of 21