Palmer’s Direct To You Market
Chef Tom's seasonal recipes are sure-fire hits.
Seared scallops and broiled Canadian lobster tails served with garlic herb butter. A simple seafood dinner for two or appetizer for four.
From grill to great
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Slow-braised veal osso buco with San Marzano tomatoes, white wine and beef stock, finished with a fresh lemon, parsley and garlic gremolata.
Baby back ribs seasoned with Palmer’s Nearly Famous Cajun Rub, slowly cooked over indirect heat, wrapped with honey and butter, then finished with Dinosaur Bar-B-Que Sensuous Slather Sauce for a tender, caramelized finish.
A classic whole Certified Angus Beef® brisket smoked low and slow with Palmer’s Nearly Famous Coarse Sea Salt, Palmer’s Nearly Famous Black Pepper, lump charcoal, and post oak or hickory.
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Related recipes to inspire your next meal.
Seared scallops and broiled Canadian lobster tails served with garlic herb butter. A simple seafood dinner for two or appetizer for four.
Slow-braised veal osso buco with San Marzano tomatoes, white wine and beef stock, finished with a fresh lemon, parsley and garlic gremolata.
Baby back ribs seasoned with Palmer’s Nearly Famous Cajun Rub, slowly cooked over indirect heat, wrapped with honey and butter, then finished with Dinosaur Bar-B-Que Sensuous Slather Sauce for a tender, caramelized finish.
A classic whole Certified Angus Beef® brisket smoked low and slow with Palmer’s Nearly Famous Coarse Sea Salt, Palmer’s Nearly Famous Black Pepper, lump charcoal, and post oak or hickory.
Crisp-skinned duck breast, sliced and served over fresh greens with a bright sour cherry balsamic sauce on the side. The cold-pan method slowly renders the duck fat, helping the skin turn golden while keeping the meat tender.