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Home » Recipes
Porcini and Sausage Pasta
Charlie Palmer Group | Main Courses
Excerpted from Remington Camp Cooking by Charlie Palmer
1 ounce dried porcini, soaked in 3 cups boiling water for ...
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Herb-Broiled Cod with Citrus Coriander Romaine ...
Charlie Palmer’s Practical Guide to the New American Kitchen
Published by Melcher Media, 2006
1 ruby grapefruit
Pulled pork Sandwiches with Mango Salsa
Charlie Palmer Group | Beverages
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 ...
Lemon Tart with Candied Zest
Charlie Palmer Group | Desserts
For the candied Zest
1 c combined orange, lemon, and lime zest, julienne
1 c granulated sugar
Gazpacho with Shrimp
Charlie Palmer Group | First Courses
For the Gazpacho
10 ripe plum tomatoes, quartered
3 celery stalks, chopped
6 peeled piquillo peppers, ...
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.
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