Recipes

Leg of Lamb with Rapid Ratatouille

Charlie Palmer Group | Main Courses

serves four excerpted from Remington Camp Cooking by Charlie Palmer Ingredients 2. pounds boneless leg of lamb, butterflied and trimmed ¼ cup vegetable ...

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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 with a mortar ...

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Snapper Baked in Parchment with Shrimp and ...

Charlie Palmer Group | Main Courses

From “Charlie Palmer’s Practical Guide to the New American Kitchen” Ingredients   1 small zucchini 1 yellow summer squash ...

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Wood-Planked Grilled Salmon

Charlie Palmer Group | Main Courses

From Camp Cooking by Charlie Palmer One great thing about plank cooking is that you get to burn the dishes afterward instead of arguing over whose turn it is to wash ...

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Charlie Palmer Steak Dry Rub

Charlie Palmer Steak DC | Main Courses

Ingredients1/2 C light brown sugar1/2 C kosher salt1 T cayenne pepper2 T ground cumin2 T granulated garlic2 T granulated onion1 T dry ...

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Fresh Pork Sausage

Dry Creek Kitchen | Main Courses

Ingredients6 LB fresh pork, lean trim or pork shoulder2 oz salt1/2 oz pepper3 oz garlic, chopped fine1/4 oz oregano1/2 oz thyme1 oz onion ...

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