Starchefs Features Charlie Palmer New York, Ny On Quickmeals™<br><br>
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New York, NY (Feb 28, 2005) -, the magazine for culinary insiders, is pleased to announce renouned Chef Charlie Palmer, as the next featured chef for QuickMeals™ - fast and easy healthy recipes from the country's hottest chefs. QuickMeals use a minimal number of ingredients and require minimal preparation time. Every week, StarChefs features 5 QuickMeal recipes from a different celebrity chef with serving suggestions and wine pairings, plus a shopping list and the chef's ideal pantry.

Charlie Palmer’s Menu for the Week of February 28, 2005:

Monday: Pasta with Wild Mushrooms, Rosemary, and Caramelized Onions

Tuesday: Roasted Mackerel with Tomato and Chorizo

Wednesday: Roasted Chicken Breasts with Arugula and Ruby Red Grapefruit Salad (Recipe Below)

Thursday: Spaghetti alla Carbonara

Friday: Whole Roasted Striped Bass with Tarragon and Shallots

Beginning with the opening of Aureole in 1988, Palmer has combined his creative cooking spirit with his flair for business to establish an impressive roster of restaurants across the country--Aureole and Métrazur in New York City; Aureole at Mandalay Bay Resort and Casino and Charlie Palmer Steak at The Four Seasons Hotel in Las Vegas; and, Dry Creek Kitchen, located in the Palmer-owned boutique Hotel Healdsburg in Sonoma, California. In September 2002, he opened his newest property, Kitchen 82 and Kitchen 22, an intimate neighborhood restaurant in the Flatiron section of New York City. Manhattan is also home to Astra, a café by day and impressive event space by night. Astra West and the Lounge at Astra opened in Los Angeles in early 2002. Palmer also has a line of specialty food products sauces.
A subscription to QuickMeals includes new seasonal recipes each week by top chefs like Mario Batali, Bobby Flay, and Daniel Boulud. A QuickMeals subscription is only $54.99 for 12 months with unlimited access to chef recipes, or $9.99 for a super-saver 3-month trial subscription. Upcoming chefs who will be featured on QuickMeals include Time Andriola of in Florida, and Matthew Murphy of French Quarter Bar in New Orleans. For more information or to subscribe to QuickMeals, go to

Recipe for Roasted Chicken Breasts with Arugula and Ruby Red Grapefruit Salad

Chef Charlie Palmer with Chef Jose Alvarado of Kitchen 22 and Kitchen 82 — New York, NY
Adapted by StarChefs

Yield: 4 Servings

2 ruby red grapefruit
2 oranges
3 1/2 Tablespoons olive oil
1 large white onion, peeled and thinly sliced
Salt and freshly ground white pepper
2 whole boneless chicken breasts, halved, with skin
1 pound baby arugula, washed
Half a red onion, peeled and shaved very thin
1 Tablespoon coriander seeds, toasted and coarsely ground

Preheat oven to 375ºF

Cut the grapefruit and oranges into segments: Slice off both ends of a grapefruit. Stand it on a cutting board and, using a serrated knife, cut away strips of peel and white pith, following the curve of the fruit from top to bottom. Working over a bowl, use a sharp paring knife to slice between the membranes to release the segments. Squeeze the pulp to extract juice. Repeat with remaining grapefruit and oranges. Separate the segments from the juice and reserve.

Heat 1 Tablespoon olive oil in a medium saucepan, add sliced white onion and a good pinch of salt and cook slowly for 5 minutes, stirring occasionally--do not allow onion to color. Add the reserved citrus juice. Season with salt and freshly ground white pepper to taste. Simmer for 10 minutes until the onions are very tender. Puree until smooth in a blender. Adjust seasoning and keep warm while you cook the chicken.

Heat 1 Tablespoon olive oil in a large, ovenproof sauté pan over moderately high heat. Season chicken breasts with salt and pepper and sear skin-side down until browned. Transfer pan to oven and roast chicken for approximately 8 minutes, or until cooked through.

Just before the chicken has finished cooking, combine reserved citrus segments, arugula, red onion and ground coriander in a large bowl. Toss with three quarters of the soubise sauce and the remaining 1 1/2 Tablespoons olive oil. Season with salt and freshly ground white pepper to taste.

Mound the salad in the centers of 4 plates. Spoon a thick ribbon of the remaining sauce around each salad and top with a roasted chicken breast. Serve immediately.

Round Out the Meal: With steamed couscous tossed with fresh herbs

Healthy Hint:

Kid Friendly: Serve the citrus-onion sauce on the side for dipping

Wine Pairing: A crisp, peppery Grüner Veltliner such as the Domaine Wachau “Terrassen” Grüner Veltliner 2003 from Austria.™ is an award-winning insider’s magazine for wine and food, serving the foodservice industry and food aficionados since 1995. It is both a backstage pass to the celebrity chef world for food and wine-savvy consumers and an essential information resource for aspiring professional chefs.™ features 25,000 published pages of original, chef-focused culinary content and generates monthly traffic of over 14.6 million hits a month. It has won Best of the Web awards from, among others, Forbes, U.S. News & World Report, USA Today, Brill's Content, and Lycos. Its Board of Advisors is made up of 20 of the country’s most influential chefs, including Jean-Georges Vongerichten, Daniel Boulud, Norman Van Aken, Todd English, Marcus Samuelsson and Bobby Flay. StarChefs JobFinder is the leading niche job board for the hospitality industry, featuring cutting edge, interactive classifieds technology.

StarChefs would like every food lover to know about QuickMeals. If you would like to excerpt or reference QuickMeals in your publication, please feel free.

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For further information about this QuickMeals release and inquiries about no-charge reproduction, contact 2911 Productions, Inc. at 703.549.0585 or


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