Recipes

Jumbo Gulf Shrimp Scampi

Charlie Palmer Steak DC | First Courses

serves 4 12 shrimp, cleaned and deveined 2 tablespoons olive oil ¼ cup garlic, thinly sliced ½ cup picholine olives, ...

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Salt Baked Beet Salad

Burritt Room + Tavern | First Courses

with Mexican Chocolate Vinaigrette Serves Four 6 medium beets, red and yellow 2 cups kosher salt, could require more depending on your pan ...

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Sea Scallop with Summer Corn

Harvest Table | Main Courses

Serves four Ingredients: 12 Large Sea Scallops, gristle on side removed, if necessary 3 Cobs of Sweet Corn, boiled and removed from the cob ...

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Pan Roasted Lamb Loin

Harvest Table | Main Courses

With Spring Beans, Blistered Tomatoes, and Hazelnuts Yield: 4 servings Ingredients: (4) 5oz portions Lamb Loin (cleaned), or Lamb T-Bone ...

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Pulled Pork Sandwich with Citrus Slaw

Charlie Palmer Steak DC | Main Courses

with Whiskey BBQ Sauce and Citrus Slaw Pork Seasoning 1 boneless pork shoulder 2 ½ TB paprika 2 ½ TB chili powder ...

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Artichoke and Sundried Tomato Crostini

Upper Story by Charlie Palmer | First Courses

1 baguette, sliced crosswise, about ¼ inch thick ¼ cup extra virgin olive oil 1 ½ cups finely grated parmesan cheese ...

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