Get The Recipes

Most people think of The Palm as a steakhouse...Surf 'n' Turf, big lobsters, big steaks. But not many people know that we originally started out as an Italian restaurant. Through my new series of webisodes, Cooking With Bruce, I'm proud to share some of these classic Palm family recipes as well as my favorite stories from our 86 year history with you. Enjoy!
Bruce Bozzi, Jr.
4th Generation Palm Family
thepalm.com/Bruce

CHICKEN PARMESAN

  • Click here to follow along with Bruce and Uncle Tony.
  • Click here for a printable PDF version of this recipe.
  • YIELD: 1 Serving
  • MARINARA SAUCE:
  • 1/4 cup of Extra Virgin Olive Oil
  • 6 cloves of crushed garlic
  • 2 28 ounce cans of Italian plum tomatoes with juice (recommended: San Marzano)
  • 1/2 cup of dry white wine
  • Fine sea salt and freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup fresh basil leaves, loosely packed
  • 2 teaspoons of sugar
  • Cornstarch and water for thickening
  • CHICKEN:
  • 7 to 8 ounce chicken breast
  • 2 cups all-purpose flour
  • 2 cups of Italian breadcrumbs
  • 2 eggs
  • 2-3 ounces canola oil
  • 1 cup of marinara (see above)
  • 2 tablespoons of grated Parmesan cheese
  • 5 slices of Muenster cheese – rind removed
  • Fresh basil leaves for garnish
  • To begin this dish, the sauce comes first. On the stovetop in a large sauce pan, add olive oil and turn the heat to a medium high heat. When the oil is heated through, add 6 cloves of crushed garlic. Stir and cook until golden, about 2 minutes or so. Add the fresh basil to the garlic and oil. Cook for 1 to 2 minutes.
  • In a large bowl, crush up the 2 cans Italian plum tomatoes in their juices. Add this to the pot with the basil and garlic. Bring to a boil, uncovered reducing the heat so the sauce simmers. Add white wine, salt and sugar. Simmer for 20 to 30 minutes then add 1/4 teaspoon of crushed red pepper flakes and 10 turns of freshly ground black pepper. Add cornstarch and water if sauce needs thickening, it should be a bright shiny orange when it’s done.
  • Pound the chicken flat with a kitchen hammer on BOTH sides. Ideally, have your butcher pound your chicken to save time. If you are doing it yourself, always pound gently but firmly, working from the center outward. Be sure not to break through the meat, which will get delicate after repeated pounding. Try to achieve an even thickness for precise cooking.
  • Crack and whisk your two eggs into an egg wash, and place in a shallow bowl or tray with sides. Pour the flour into a tray with sides or shallow bowl, and do the same to the Italian breadcrumb mixture, placing all three near the stove. Take your flattened chicken breast and coat it in flour first, then the egg wash, and last into the Italian breadcrumb mixture. Make sure it is thoroughly coated, then score both sides with the back of a knife. Let rest 8-10 minutes. In a sauté pan on the stove over medium high heat, heat 2-3 ounces of canola oil. Place coated chicken breast into the pan, and cook about two minutes on each side, until thoroughly browned.
  • Move the cooked chicken onto a paper towel to remove excess oil. Place onto an oven safe plate or platter. Cover with a cup of marinara, sprinkle with 2 tablespoons grated Parmesan, and cover with the slices of Muenster. Place in an oven broiler or salamander, watching carefully. When all the cheese is melted and bubbling (about 2 to 5 minutes) remove from the oven, and plate with pasta if desired. Garnish dish with torn fresh basil leaves.
  • BRUCE'S RECOMMENDED WINE PAIRING: Rodney Strong 2008 Reserve Pinot Noir, Russian Red River Valley
  • WHY PINOT NOIR WITH CHICKEN PARMIGIANA? Although it is common to hear that poultry calls for white wine, this is a misleading and generally false rule. A dish like Chicken Parmesan, with its tomato sauce and Italian roots calls for red wine. The consensus opinion is that the Italian Sangiovese and the more common Merlot and Pinot Noir are the best types of red wine to serve with this dish. Pinot Noir is more velvety, earthy, and smacks of red fruits. Its flavor also cuts nicely through the acidity of the tomato sauce.

SHRIMP BRUNO

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  • Click here for a printable PDF version of this recipe.
  • YIELD: 1 Serving
  • INGREDIENTS:
  • 3 jumbo 8/10 shrimp, de-veined and butterflied
  • 2 cups of all-purpose flour
  • 2 eggs
  • Canola oil for sauté (about 2 tablespoons)
  • 2 cloves of garlic, crushed
  • 2 ounces of white wine
  • 1 tablespoon of Dijon mustard (such as Grey Poupon)
  • 1 tablespoon unsalted butter
  • 3 ounces chicken stock
  • 1/2 of a lemon
  • Kosher salt and pepper to taste
  • Chopped Italian parsley for garnish
  • To begin, crack and whisk two eggs for an egg wash in a shallow wide bowl. Pour your 2 cups of all-purpose flour into another shallow wide bowl, placing both bowls next to the stove.
  • Dip the three large de-veined and butterflied shrimp in the flour, coating each shrimp completely before putting it in the egg wash.
  • On the stovetop heat a sauté pan with two tablespoons of canola oil until smoking hot. Add two cloves of crushed garlic to the pan and cook for one minute, or until the garlic begins to turn golden. Place the shrimp in the hot pan and cook undisturbed for 3 minutes or until pale golden then remove the shrimp and set aside. Drain the pan of any excess oil. Add 2 ounces of white wine to deglaze the pan, allowing to reduce for about 2 minutes.
  • Whisk in 1 tablespoon of Dijon mustard and 1 tablespoon of unsalted butter. When that is heated through, add 3 ounces of chicken stock. Put the shrimp back in the pan for a minute or two to marry with the sauce. Squeeze the juice from the lemon half into the pan and season with Kosher salt and pepper to taste.
  • Place the cooked shrimp in a line on your serving plate. Strain the sauce over the shrimp and garnish with chopped Italian parsley.
  • BRUCE'S RECOMMENDED WINE PAIRING: La Marca Prosecco, E & J Gallo Winery
  • WHY PROSECCO WITH SHRIMP? Prosecco is light and bubbly, and the crispness cuts through the citrus acidity of this dish. Lighter wines go well with fish dishes, and the bubbly flavors go nicely with the texture of the shrimp. La Marca Prosecco is fresh and clean in flavor, with ripe citrus, lemon, green apple and touches of grapefruit, minerality and some toast. The finish is light, refreshing, and crisp.

STEAK & SPINACH

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  • YIELD: 1 Serving
  • STEAK:
  • 1 16 ounce Prime New York Strip
  • 1 tablespoon of canola oil
  • Kosher salt for seasoning
  • 1 teaspoon of melted butter (optional)
  • To begin with, pat your steak dry with a paper towel and place it on a sheet pan. Place the sheet pan in the refrigerator for 30 minutes to an hour. Preheat oven to 425 degrees.
  • Remove the steak from the refrigerator, drizzle each side with canola oil and then sprinkle both sides with Kosher salt.
  • Heat a sauté pan over medium high heat until hot and place the steak in the pan. Do not touch or move the steak, letting it cook through for about 3 minutes. Turn steak with tongs and cook for another 2 to 2½ minutes. Once seared, transfer from the stove to your preheated oven for 8-10 minutes.
  • Remove from oven and transfer to a plate or cutting board, allowing the steak to rest for about 5 minutes to redistribute the juices. Top with 1 teaspoon of melted butter (if desired) and serve with spinach on the side.
  • SAUTÉED SPINACH:
  • 2 cups of fresh curly leaf spinach
  • 5 cloves of garlic, crushed
  • 1 tablespoon of canola oil
  • Pinch of Kosher salt
  • First and foremost remember to clean the spinach, 2-3 times if you have to, as spinach carries a lot of dirt and grit. Remove the stems from the spinach.
  • Heat oil in a pan. Add 5 crushed garlic cloves and cook for 1 minute to brown slightly and release their essence. Add spinach, coating with the garlic oil mixture, stirring over the heat for 3 minutes.
  • When spinach has cooked through, toss with Kosher salt. Strain off any excess oil (if needed) and transfer to a serving dish.
  • BRUCE’S RECOMMENDED WINE PAIRING: Joel Gott Cabernet Sauvignon, Trinchero Family Estates
  • WHY CABERNET SAUVIGNON WITH STEAK? The reason why a Cabernet goes well with your steak is, in a word, fat. Fat has a protective, palate-coating richness that lessens the impact of bitterness. A well-marbled grilled steak makes a quality Cabernet Sauvignon like this one taste opulent and balanced. That’s because the fat in the steak coats your palate, protecting it from the Cabernet’s hint of bitterness. The fat would keep you from tasting a less tannic wine, like Pinot Noir, which could come across as watery.

FAVORITE SIDE DISHES

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  • YIELD: Family Style Serving (for two or more)
  • BRUSSELS SPROUTS:
  • 1 tablespoon canola oil
  • 2 tablespoons minced shallots
  • 13 ounces Brussels sprouts (stems removed)
  • Pinch of Kosher salt
  • Pinch of black pepper (3-4 turns of the mill)
  • 2 tablespoons butter
  • 2 teaspoons lemon zest
  • Blanch the Brussels sprouts by boiling them in water for 8 minutes then transferring to an ice bath to retain color. Drain well and slice them in half.
  • Heat a sauté pan over medium heat and add canola oil. Add minced shallots and cook until they are translucent. Add Brussels sprouts and heat until they are cooked all the way through (2-5 minutes). Season with Kosher salt and black pepper. Add in whole butter and lemon zest and toss. Continue to cook until butter begins to brown. Drain any excess oil/liquid and transfer to a serving dish.
  • GOAT CHEESE MASHED POTATOES:
  • 5 pounds Idaho or Yukon gold potatoes (peeled and eyed)
  • 1/2 pound salted butter
  • 1-1/4 cups whole milk
  • Kosher salt to taste
  • 1 cup goat cheese (softened)
  • 1 tablespoon salted butter (room temp)
  • 3 tablespoons chopped chives
  • First and foremost, boil your potatoes by placing them in a large pot with enough water to cover them plus about 2” before turning on the heat. Boil until fork tender and strain.
  • In a small pot on the stovetop, heat the milk, adding ½ pound salted butter. When the butter has melted and incorporated, turn heat to simmer until ready for use.
  • In a large bowl with a hand or stand mixer, whip boiled potatoes until smooth while slowly adding the butter/milk mixture from the stovetop. Add 1 cup of softened goat cheese and remaining 1 tablespoon of butter. Mix until smooth, adding Kosher salt to taste. Transfer to a serving dish and top with chopped chives.
  • STRING BEANS PANCETTA:
  • 1 tablespoon canola oil
  • 2 ounces pancetta, 1/4 inch dice
  • 9 ounces green or string beans
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon toasted pine nuts
  • Start by toasting pine nuts in a dry sauté pan until slightly darker in color. Blanch beans in boiling water and transfer to an ice bath to retain color.
  • Heat a sauté pan over medium heat and add oil and pancetta to render. Once the pancetta begins to crisp, add in the blanched beans and cook for 5-7 minutes with the pancetta.
  • Toss and season with red pepper flakes; heat until cooked all the way through. Transfer to a serving dish and top with toasted pine nuts.
  • BRUCE’S RECOMMENDED WINE PAIRING: 2011 Santi Sortesle Pinot Grigio, Frederick Wildman & Sons
  • WHY PINOT GRIGIO WITH VEGETABLE SIDE DISHES? What you want is a wine that goes well with a variety of vegetable and potato side dishes. This means a wine that not only manages to have a wonderful flavor but also a wonderful balance - neither too tannic nor too acidic, neither too alcoholic or too light. It needs the zip to cut through cream and the delicacy to enhance subtle seasonings and flavors. Made from 100% Pinot Grigio grapes, this wine is the perfect complement as it has generous, soft but lively fruit with firm flavors, good acidity and a long finish.