Search

Loading...

The Palm Restaurant Rib Eye Steak


RIB EYE
The Palm Restaurant Recipe

2 (16 oz.) bone in rib eye steaks, about 1 1/4 inches thick, patted dry with paper towels
1 tablespoon olive oil
fine sea salt and freshly ground black pepper

Rub the steaks with olive oil and let stand at room temperature, uncovered, for 1 to 1 1/2  hours. Place a very large, oven proof saute 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, after 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're ready to turn.) after 2 1/2 minutes, season the top of the steaks with salt and pepper and gently turn the steaks. Cook 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.

30 minutes before you plan to finish the steaks, preheat the oven to 425 degrees. Return steaks to the same pan and which they were seared, is finished cooking in the oven for 12 minutes for a warm red center (medium rare), or 16 minutes for a pink center (medium). Cooking to the well done stage is not recommended. Let it rest for 10 minutes on a rack, uncovered and away from any drafts, and serve on hot plates.

The Palm Restaurant Clams & Shrimp Posillipo


CLAMS & SHRIMP POSILLIPO
The Palm Restaurant Recipe

kosher salt,for cooking the pasta
1/2 cup olive oil
6-8 cloves garlic, crushed with the side of a large, heavy knife
20 small clams, scrubbed clean
3 whole basil leaves, plus 1/4 cup julienned basil leaves for serving
pinch of crushed red pepper
2 (28 oz.) cans peeled Italian plum tomatoes, drained well, core ends removed
1 1/2 cups dry white wine
fine sea salt and freshly ground black pepper
20 extra large shrimp, peeled and deveined
1 pound dry linguine
2 tablespoons finely chopped flat leaf parsley

Place a large pot of water over high heat, Add 1 tablespoon salt, and bring to a boil.

Place the saucepan over medium Heat, and add the oil. When the oil is hot, add the garlic. Saute for 2 minutes, stirring occasionally. Do not allow the garlic  to burn. Add the clams, whole basil leaves, and crushed red pepper. Cover and cook, shaking the pan gently once or twice, for three minutes. Add the tomatoes (crushing them with your hands), the wine, 1/4  teaspoon salt, and a generous grinding of pepper. Cover and simmer, occasionally shaking the pan gently, for 10 to 20 minutes, until the clams have opened. Remove the pan from the Heat. Add the shrimp and cover. They will cook very gently in the residual heat of the sauce.

When the water boils, add linguine and cook for  10 to 11 minutes,  until al dente. Just before the pasta is cooked, taste the clam and shrimp sauce  for seasoning, and return, covered, 2 medium heat. Discard any clams that remain closed. Drain linguine well, and mound into warm pasta bowls. Top with equal amounts of sauce and shellfish, alternating and the clams and shrimp around the edges of the bowl. Scatter with the julienned basil and parsley. Serve at once.

The Palm Restaurant Pasta Fagioli Soup


PASTA FAGIOLI
The Palm Restaurant Recipe

1/4 cup olive oil
1 medium onion, diced
8 cloves garlic, finely chopped
3 cups canned canellini beans, well drained
2 cups diced canned Italian plum tomatoes with juice
8 cups chicken stock
fine sea salt and freshly ground black pepper
1/2 pound small pasta
1 1/2 tablespoons finely chopped flat leaf parsley,for serving
1/4cup freshly grated Parmigiano Reggiano, for serving
extra virgin olive oil, fors serving

Place a large, heavy pot over medium heat, add the olive oil. Saute the onion until softened, about 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute. If using soaked, dried beans drain and add them now, along with the tomatoes, crushing the tomatoes gently with you hands. Cook for 6 to 7 minutes, stirring frequently so the beans do not scorch. Add the chicken stock, and increase the heat to high. When the liquid comes to a boil, add 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Partially cover the pot, and adjust the heat to maintain a medium simmer for about 1 to 1 1/2 hours, until the beans are tender but not mushy. Taste for seasoning and correct if necessary. Reduce the heat to a low simmer.

If using canned beans, add them now to the chicken stock, tomatoes and onion mixture. Reduce the heat to a bare simmer.

Warm your soup bowls in a low oven. In a medium saucepan, bring a generous amount of slated water to a boil, add the pasta, and cook until tender. Drain thoroughly, then spoon some pasta into the warmed bowls. Ladle the soup over the pasta, and scatter a little of the parsley and grated cheese on top. Drizzle each portion with a teaspoon of extra virgin olive oil, and serve at once.   Serves 6.

The Palm Restaurant Brownie Cheesecake


The dessert tray at the Palm Restaurant

BROWNIE CHEESECAKE
The Palm Restaurant Recipe

Brownie Layer:
1 cup (2 sticks) unsalted butter
1 cup cocoa powder
2 cups granulated sugar
4 large eggs
1 cup all purpose flour
1 cup coarsely chopped walnuts
1 teaspoon vanilla extract
2 tablespoons fresh orange juice

Cheesecake Layer:
2 pounds cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
4 tablespoons Grand Marnier

For Serving:
coffee or caramel ice cream

Lightly coat a 10 inch springform pan with vegetable oil spray. Preheat the oven to 325 degrees and place a rack in the center. In the top of a double broiler over medium heat, combine the butter and cocoa, stirring occasionally, until the butter is melted and the mixture is smooth. Stir in the sugar. Stir in the eggs, one at a time, until the mixture is smooth. Fold in the flour, walnuts, vanilla, and orange juice. Spread the brownie mixture evenly in the base of the prepared pan.

In a large bowl or en electric mixer, beat the cream cheese with the sugar at low speed until smooth. Add the eggs one at a time, beating well after each addition. Add the vanilla and Grand Marnier, and beat on high sped until fluffy, about 5 minutes more.

Spread the cheesecake mixture evenly over the brownie mixture, dragging a little of the brownie mixture upward in several places to create a marbled effect. Bake for 1 hour and 15 to 30 minutes, until puffed and golden, with just a slight tremble in the center. Remove from the oven, and run a knife around the edge of the cake to separate it from the pan. Cool in the pan on a rack for at least 1 hour. Transfer to a large platter and remove the sides of the springform pan. Serve in wedges with the ice cream.

The Palm Restaurant Lyonnaise Potatoes


LYONNAISE POTATOES
The Palm Restaurant Recipe

kosher salt, for cooking the potatoes
1 1/2 pounds red bliss or other red potatoes, scrubbed
1 cup peanut oil
1/4 cup clarified butter
2 medium onions, root ends trimmed, halved lengthwise, and thinly sliced lengthwise
fine sea salt and freshly ground black pepper
1 tablespoon finely chopped flat leaf parsley, for garnish

Bring a large pot of salted water to a boil. Add the potatoes, and boil until they are tender when pierced with the tip of a knife but not falling apart, about 10 minutes. Drain the potatoes. When they are cool enough to handle, slice 1/4 inch thick.

Place a large saucepan over high heat, and add the oil. Add the sliced potatoes and cook, turning  once, until golden brown on both sides. Don't turn too often, or they will start to break up. Remove the brown potatoes with a slotted spoon, and set aside.

Discard the peanut oil, and return the pan to medium heat. Add the clarified butter. When it's hot, add the onions. Cook, stirring occasionally, for about 12 minutes, until golden brown. Add the reserved potatoes, 1/2 teaspoon salt, and a few turns of the peppermill. Cook for 3 or 4 minutes, turning occasionally, until the potatoes are crusted on the outside but still retain their shape. Garnish with parsley and serve at once. Serves 6.

The Palm Restaurant Chicken Orleans


CHICKEN ORLEANS
The Palm Restaurant Recipe

2 cups all purpose flour, for dredging
fine sea salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
2 tablespoons unsalted butter
1 pound large sea scallops, patted dry with paper towels
1 1/2 teaspoons Cajun spice blend
1 cup dry white wine
1/4 cup chicken stock
6 tablespoons unsalted butter, cut into 6 pieces, at room temperature
6 cups hot cooked white or Creole style rice, for serving
4 green onions, green parts only, coarsely chopped, for garnish

Place the flour on a large plate, And season it generously with salt and pepper. Pat the chicken cubes dry with paper towels.  Warm six plates or large, shallow bowl in a low oven.

Place a large saute pan over high heat and add the butter. When the butter foams, add the chicken and saute, turn it only occasionally, until firm and no longer pink on the outside, about 2 minutes. Add the scallops, and saute until they are no longer opaque, about three minutes more.  Add Cajun spice blend, and cook for 1 minute to release the flavor.

On the wine, and bring the mixture to a simmer. cook, three occasionally, until the liquid is reduced by about 3/4, 3 to 4 minutes. Add chicken stock, and simmer until reduced by half, about 5 minutes more. Remove from the heat, and add the butter all  at once, shaking the pan  vigorously, to emulsify the sauce. Spoon a portion of rice into each warm plate and top with generous spoonfuls of the chicken mixture. Scatter a little chopped green onion over each plate, and serve at once. Serves 6.

The Palm Restaurant Blackened Salmon

BLACKENED SALMON
The Palm Restaurant Recipe

3/4 cup Paul Prudhomme's Magic Seasoning blend
4 (8-10 oz.) salmon filets, about 1 1/2 inches thick, patted dry with paper towels
2 tablespoons canola oil
4 (1/2 inch thick) lemon slices, for serving
1 1/2 tablespoons finely chopped flat leaf parsley, for serving.

Preheat the oven to 400 degrees. Spread blackening spice on a plate, and dredge both sides of each fillet in the spice, coating as completely as possible.  Heat a 12 inch cast iron skillet over medium high heat.  When the skillet it is very hot, place the salmon in the pan. Drizzle the olive oil over the tops and around the edges of the fish.  Sear, in 2 batches if necessary, for about 1 1/2 minutes, until golden brown and not burned.  Turn and sear for 2 minutes more.

Transfer the pan to the oven, and finish cooking for 7 minutes, without turning. Transfer a salmon fillet to each plate. Quickly dip both sides of each  lemon slice into the chopped parsley, and place one on the side of fillet. Scatter a little more chopped parsley around the edge of each plate, and serve immediately. Serves 4.