Recipes

Herb-Broiled Cod with Citrus Coriander Romaine ...

Charlie Palmer Group | Main Courses

Charlie Palmer’s Practical Guide to the New American Kitchen Published by Melcher Media, 2006 Serves 1 Ingredients  1 ruby grapefruit ...

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Pulled pork Sandwiches with Mango Salsa

Charlie Palmer Group | Beverages

Serves 10 Courtesy of Aureole for the Aureole Bowl By Charlie Palmer and Marcus Ware For The pork 1 each pork butt (about 8 lb) 10 each ...

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Lemon Tart with Candied Zest

Charlie Palmer Group | Desserts

Serves 8 Ingredients For the candied Zest 1 c combined orange, lemon, and lime zest, julienne 1 c granulated sugar   For ...

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Gazpacho with Shrimp

Charlie Palmer Group | First Courses

Serves 4 Ingredients For the Gazpacho 10 ripe plum tomatoes, quartered 3 celery stalks, chopped 6 peeled piquillo peppers, ...

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Local Yokel Negroni

Burritt Room + Tavern | Beverages

Industry veterans love the Negroni, which has long been a favorite gin cocktail. We pay homage to the enduring Negroni with our own variation on the classic. compliments ...

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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 ...

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