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Home » Recipes » Main Courses
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
1 ruby grapefruit
1 romaine ...
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Pepper-Crusted New York Steak
From “Charlie Palmer’s Practical Guide to the New American Kitchen”
2 strip steaks
1 c black peppercorns, coarsely ground with a mortar ...
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 ...
Grilled "Giants" Venison Chops with Balsamic ...
From Charlie's book Great American FoodIngredients6 each 8 ounce, 1 1/2" thick venison chops1/2 C balsamic vinegar1/4 C olive oil3 T ketchup2 ...
Spice-Crusted Duck Breast with Braised Endive ...
Aureole New York | Main Courses
Ingredients6 Moulard duck breasts1/4 C coriander seed1/4 C fennel seed2 T cumin seed2 T whole white peppercorns6 whole cloves----- Natural ...
Roasted Cod with Parma Ham and Fresh Sage
From Great American Food by Charlie PalmerIngredients6 each cod fillets, 4 to 5 ounces each5 each fresh sage leaves6 each Parma ham or prosciutto slices, ...
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