Recipes

Peekytoe Crab Salad

Charlie Palmer Group | First Courses

Serves 2 Ingredients  PEEKY TOE CRAB SALAD 12 oz fresh crabmeat 1 Tbsp mayonnaise 1 Tbsp shallots, small dice 1 Tbsp celery, small dice 1/2 ...

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SOURDOUGH PANCAKES

Burritt Room + Tavern | First Courses

Ingredients 4 cups pastry flour ½ Tbs salt 2 Tbs baking powder 1 tsp baking soda ½ cup sugar ½ cup egg yolks, plus 5 egg whites 8 cups ...

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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, see note below ...

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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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Oysters on the Half-Shell with Green Apple ...

Charlie Palmer Group | First Courses

From Charlie's Practical Guide to the New American Kitchen Ingredients 3/4 c mirin (sweet Japanese rice wine) 1/2 c rice wine vinegar 2 T extra virgin olive ...

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Shrimp Frittata with Potatoes and Piquillo ...

Charlie Palmer Group | First Courses

From Charlie's Practical Guide to the New American KitchenIngredients2 large Yukon Gold potatoes, peeled and cut into chunks6 each Piquillo chili peppers2 ...

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