Recipes

Tuscan Kale Salad

Charlie Palmer Steak DC | First Courses

Organic Tuscan Kale Salad  Serves 4 6 cups lacinato kale, washed, dried and julienned 1 each  peach, pit removed, sliced thinly 1 each  plum, ...

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Peach & Country Ham Salad

Harvest Table | First Courses

Ingredients: 4 burrata balls 4 peaches, halved then quartered 1 quart arugula 3 cups roasted shallot vinaigrette 1/2 lb thinly sliced prosciutto ...

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Reed's Bruschetta

Charlie Palmer Group | First Courses

Excerpted from Charlie Palmer's new cookbook, American Fare Makes about 30    Ingredients About 3 tablespoons extra virgin olive oil 1 large ...

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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, peeled and ...

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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, little necks1 T ...

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Jamon Iberico, Roasted Fig Tart, Port Wine ...

Aureole Las Vegas | First Courses

Ingredients Fig Tart: 6 each black mission figs, sliced (about 4 slices to each fig)  puff pastry dough, cut in 4, 3 inch rounds  1 ...

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