The Palm Restaurant Perfect NY Strip Steak

The Palm Restaurant Recipe

Serves 2

2  (12 oz.)  USDA Prime New York strip steaks, 1 1/4 to 1 1/2 inches thick, patted dry with paper towels
1 tablespoon olive oil
fine sea salt and freshly ground black pepper

Rub the steaks with the olive oil and let stand at room temperature, uncovered, for 1 to 1 1/2 hours. Place a large, ovenproof sauté pan, preferably heavy cast aluminum with a stainless steel interior, over high heat. Sprinkle one side of each steak with a little salt and pepper. When the pan is very hot, in about 3 minutes, place the steaks in the pan with tongs, seasoned side down, without touching. Do not move or press down on them (this makes it important to get the placement in the pan right the first time -- once they're in, you're not moving them until you are ready to turn).

After 2 1/2 minutes, season the top sides with salt and pepper, and gently turn the steaks over. Cook without disturbing for 2 1/2 minutes more. Transfer the steaks to a rack set over a plate, and let stand at room temperature for at least 30 and up to 60 minutes.

Thirty minutes before you plan to finish the steaks, preheat the oven to 425 degrees. Return the steaks to the pan in which they were seared, and finish cooking in the oven for 8 minutes for a warm red center (medium rare), or 12 minutes for a pink center (medium). Cooking to the well-done stage is not recommended. Let rest for 8 minutes on a rack, uncovered and away from any drafts, and serve on hot plates.

The Palm Restaurant Horseradish Crusted Salmon

The Palm Restaurant Recipe

4 (7 oz.) center cut salmon filets, patted dry with paper towels
fine sea salt and freshly ground pepper
2 cups white breadcrumbs, from a sourdough or French loaf
2 tablespoons prepared horseradish
1/4 cup unsalted butter, melted
1 teaspoon chopped dill
4 lemon wedges, for serving
2 teaspoons finely chopped flat-leaf parsley, for garnish

Preheat a broiler to high heat. If you have a separate oven, preheat it to 400 degrees.

Season both sides of the salmon filets with salt and pepper, and place them in a roasting pan or on a baking sheet. In a bowl, combine the breadcrumbs, horseradish, melted butter, dill, and 1/4 teaspoon freshly ground pepper. Mix thoroughly with a fork. The mixture should be moist but not gummy. Pat enough of the breadcrumb mixture onto each filet to create a 1/4 inch crust.

Broil the filets until golden brown, 3 to 5 minutes. Transfer the pan to the hot oven, or, if your broiler is part of your oven, turn off the broiler and set the oven to 400 degrees. Cook the salmon for 6 to 8 minutes, until firm and opaque at the center. Transfer the salmon to heated plates, place a wedge of lemon on the side, and scatter a little of the chopped parsley over the entire plate. Serve at once.

The Palm Restaurant Monday Night Salad

The Palm Restaurant Recipe

Serves 4-6

4 red bell peppers, roasted, cored, seeded, and peeled (directions below, OR skip the work and use bottled roasted red peppers)
2 large garlic cloves, crushed with the side of a large, heavy knife
2 tablespoons olive oil
3⁄4 lb mixed greens (iceberg, red leaf, salad bowl, butter, and or or romaine)
2 small radishes, ends trimmed, thinly sliced
3 ripe beefsteak tomatoes, cored and chopped, including seeds and juices
1⁄4 teaspoon fine sea salt
16 anchovies packed in oil, fillets, rinsed and chopped
1 small yellow onion, peeled and finely chopped
1⁄2-3⁄4 cup Palm's Basic Vinaigrette
1⁄4 cup crumbled blue cheese (optional)

To roast the Peppers:  Preheat the oven to 250 degrees. In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.

Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere). Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion. Coarsely chop the roasted peppers and add them to the bowl, tossing gently. Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated. Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.

The Palm Restaurant Fiffitini Cocktail

The Palm Restaurant Recipe

1.5 ounces Stolichnaya blueberry vodka
 .5 ounce Limoncello di Capri
.25 ounce house-made sweet and sour mix
.25 ounce simple syrup
several blueberries

Method: Muddles the blueberries in a shaker tin — along with simple syrup and housemade sweet and sour mix — to release their juices. Add the limoncello, blueberry vodka and ice and shake the mixture vigorously before straining it into a sugar-rimmed cocktail glass
Garnish: a skewer of sugar-coated blueberries.

The Palm Restaurant Apple Berry Crumble

The Palm Restaurant Recipe

2/3 cup all-purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup halved pecans, finely chopped
5 tablespoons unsalted butter, melted
1/4 teaspoon best-quality vanilla extract

1/2 cup brown sugar
2 tablespoons granulated sugar
1/3 cup all-purpose flour
4 Granny Smith apples, peeled, cored, and thickly sliced
2 Golden Delicious apples, peeled, cored, and thickly sliced
2 cups fresh or frozen berries (cranberries, blackberries, or try pineapple, etc)
2/3 teaspoon ground cinnamon
3 tablespoons unsalted butter, cut into 1/4-inch dice

10 inch unbaked pie shell

In a large bowl, combine all the ingredients for the topping, and toss together until evenly blended.

Preheat the oven to 400 degrees. In another large bowl, combine the ingredients for the fruit. Toss together until thoroughly blended. Spoon the fruit mixture into the pie shell, pressing slightly to make sure it all fits securely (it will be quite tall). Scatter the topping evenly over the top of the pie, pressing it gently into any gaps in the fruit layer to help it adhere.

Place on a baking sheet, and bake for about 45 minutes, until the fruit is tender and the topping is golden brown. Keep an eye on the pie as it's baking; if the topping seems to be browning too quickly, tent it loosely with aluminum foil. Cool on a rack for 15 minutes, and serve warm, cut into wedges, accompanied by a scoop of vanilla ice cream, if desired.

The Palm Restaurant Shrimp and Scallop Spinach Salad

The Palm Restaurant Recipe

10 ounces spinach
5 cooked scallops
5 cooked jumbo shrimp
1 sliced red onion
Focaccia Croutons   (See Below)
mandarin oranges
2 chopped tomatoes
Peach Vinaigrette   (See Below)

Mix the first seven ingredients together and drizzle with the Peach Vinaigrette.

Peach Vinaigrette:
3 pounds sliced Peaches 
3 cups sugar 
3 cups raisins 
3 ounces champagne vinegar 
3 cups honey 
2 cups olive oil

Mix first four ingredients together and marinate for 30 minutes.  Blend in a blender with the honey and olive oil.

Focaccia Croutons: 
Foccata croutons are focaccia bread cut in cubes and baked in an oven at 350 degrees until crisp.

Ponderosa Chicken Monterey

Ponderosa Restaurant Copycat Recipe

Serves 6

6 chicken breasts

8 drops Worcestershire sauce
1 tablespoon Soy sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon garlic powder
1 cup Catalina Salad Dressing

Mix all ingredients in a small bowl and set aside a small amount for basting while grilling.
Cover thawed chicken with marinade in a sealed container. Place in fridge overnight to marinate.

Grill marinated chicken until thoroughly cooked, brushing with marinade you set aside right before taking off the grill. The chicken will have a slight pink color from the marinade. Serve hot.