Charlie Palmer Recipes

Charlie Palmer is making his first appearance on The Talk to promote his newest cookbook "Charlie Palmer's American Fare: Everyday Recipes from My Kitchens to Yours." ????Recipes by: Charlie Palmer????BAKED LEMON CHICKEN??Serves 6????

????Ingredients:??4 lemons, preferably organic??½ cup Wondra flour??½ teaspoon smoked paprika??Salt and cracked black pepper??6 bone-in, skin-on chicken breasts??2 tablespoons canola oil??1 cup chicken stock or canned nonfat, low-sodium chicken broth??1 tablespoon chopped fresh flat-leaf parsley??1 teaspoon chopped fresh mint leaves????Directions:??•?Preheat the oven to 375ºF.??•?Zest and juice 2 of the lemons and separately set aside. ??•?Cut the remaining 2 lemons into quarters and set aside.??•?Combine the flour with lemon zest, paprika, salt, and cracked pepper in a shallow bowl. ??•?Dip both sides of the chicken breasts in the seasoned flour.??•?Heat the oil in a large nonstick, ovenproof frying pan over medium high heat. ??•?When very hot, but not smoking, add the chicken pieces, skin side down. ??•?Sear for about 4 minutes or until the skin is nicely colored. ??•?Turn the chicken and remove the pan from the heat.??•?Pour the excess fat from the pan. ??•?Add the chicken stock along with the reserved lemon juice to the pan, shaking to evenly distribute. ??•?Nestle the lemon quarters among the chicken and transfer the pan to the preheated oven. ??•?Bake for about 20 minutes or until the chicken is cooked through and the liquid is sauce-like. ??•?Taste and, if necessary, add salt and pepper.??•?Place the chicken on a serving platter. ??•?Stir the parsley and mint into the pan sauce and serve with the chicken.????See Also:Curtis Stone's Lemongrass Chicken Wings Recipe????SMOKED CHICKEN SPRING SALAD WITH RYE BERRIES AND SWEET PEAS??Serves 6????

????Ingredients:??6 tablespoons extra virgin olive oil??2½ tablespoons champagne vinegar??1 clove garlic, minced??1 teaspoon grated lemon zest??Salt and pepper??4 cups cooked rye berries (see Note)??2 cups chopped smoked chicken??1½ cups English peas (about 1 pound in the shell), barely steamed??1 cup diced fennel??3 teaspoons chopped fresh chives, dill, or fennel fronds??8 to 10 leaves radicchio, optional????Directions:??•?Combine the olive oil, vinegar, garlic, and lemon zest in a small bowl.??•?Season with salt and pepper and whisk the dressing to blend thoroughly.??•?Combine the rye berries with the chicken, peas, fennel, and 2 teaspoon of the chives in a large bowl. ??•?Add the dressing and toss to blend completely.??•?Serve as is or line a serving platter with the radicchio and mound the salad in the center. ??•?Garnish with the remaining 1 teaspoon chives.??Note: To cook rye berries, first toast them in a dry frying pan for about 5 minutes or until they begin to color and are quite fragrant. Place in cold water to cover and soak for at least 1 hour or up to 12 hours; drain well. For every cup of rye berries, combine them with 2 cups salted water in a medium saucepan over medium-high heat. Bring to a boil, lower the heat to a simmer, and cook covered for about 1 hour or until very tender. One cup of rye berries will yield 3 cups cooked. As noted, don’t hesitate to substitute any cooked grain, including brown or wild rice for the rye berries.????See Also:Talk Chow: Chicken Taco Salad????REED’S BRUSCHETTA??Makes about 30????

????Ingredients:??About 3 tablespoons extra virgin olive oil??1 large baguette cut crosswise into ¾-inch-thick slices ??Garlic salt??Pepper??1 small yellow onion, finely chopped??1 tablespoon minced garlic??2 cups canned diced San Marzano tomatoes, well-drained??1 teaspoon chopped fresh oregano??Small block of Parmesan cheese for shaving????Directions:??•?Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment??•?paper.??•?Using a pastry brush and about 2 tablespoons of the olive oil, lightly coat one side of each baguette slice. ??•?Season with garlic salt and pepper.??•?Lay the slices, seasoned side up, on the prepared baking sheet. ??•?Bake for about 10 minutes or until golden brown. ??•?Keep warm.??•?Heat the remaining 1 tablespoon olive oil in a large sauté pan over medium heat. ??•?Add the onion and garlic and cook, stirring frequently, for about 5 minutes or until just beginning to color. ??•?Immediately add the tomatoes and oregano and cook for another 4 minutes or just until hot and well-flavored.??•?Using a slotted spoon, generously cover the top of each slice of warm??•?seasoned toast with the tomato mixture. ??•?Immediately shave some Parmesan over the top and serve warm. (Once topped, do not allow the bruschetta to sit too long or the toast will get soggy.????See Also:David Tutera's Summer Watermelon "Bruschetta" Recipe????HAND-HELD APPLE TARTS??Serves 6????

????Ingredients:??1 large organic apple??6 sheets phyllo (filo) pastry??¼ cup (½ stick) unsalted butter, melted??3 tablespoons boiled cider, apple, or pure maple syrup??½ teaspoon ground cinnamon??About 2 tablespoons white sanding sugar??Cinnamon or vanilla ice cream for serving, optional????Directions:??•?Preheat the oven to 350°F. ??•?Line a baking sheet with a nonstick silicone liner or parchment paper.??•?Peel the apple and using a sharp knife, trim off each end. ??•?Using a Japanese mandoline slicer, cut the apple into paper-thin slices. ??•?Wrap the apple slices in a damp paper towel and set aside.??•?Remove the 6 sheets of phyllo dough from the package and immediately cover them with a damp kitchen towel.??•?Combine the melted butter with the syrup and cinnamon, stirring to blend completely.??•?Working with one sheet of the phyllo at a time while keeping the remaining sheets covered, use a pastry brush to generously coat one piece of pastry with the melted butter mixture. ??•?Top with another sheet and continue to butter and stack until all of the pastry sheets have been used.??•?Using a pizza cutter, cut the stacked dough into 6 equal pieces.??•?Transfer the pastry pieces to the prepared baking sheet.??•?Unwrap the apple slices and lightly coat 16 to 20 slices with the remaining butter mixture. ??•?Working with one at a time, carefully place 4 or 5 apple slices, buttered side up, in a single layer on top of each piece of pastry. ??•?The number of slices required will depend upon the size of your apple; if large enough, 4 slices should do it. Sprinkle the top of each tart with sanding sugar.??•?Bake the tarts for about 12 minutes or until the pastry is golden brown and the apple slices are slightly turned on the edges and touched with color.??•?Serve hot, with a scoop of ice cream, if desired.??
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