Recipes

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 Serves 1 Ingredients  1 ruby grapefruit 1 romaine ...

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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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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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Grilled "Giants" Venison Chops with Balsamic ...

Charlie Palmer Group | Main Courses

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 ...

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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 ...

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Roasted Cod with Parma Ham and Fresh Sage

Charlie Palmer Group | Main Courses

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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