Spiked Eggnog Recipe

Looking for a holiday eggnog recipe? Or, even better, a spiked eggnog recipe? Look no further! We’re currently serving our homemade eggnog on our holiday menu (until January 3rd), and as a gift from us to you, we’re sharing the eggnog recipe here! HOLIDAY EGGNOG original recipe by Paul Martin’s American Grill Recipe makes 4 servings. INGREDIENTS 4 Eggs 1/3 Cup Sugar 1 Tbsp Sugar 1 Cup Heavy Cream 2 Cup Milk 2 oz Maker’s Mark Bourbon Whiskey 1 oz Myer’s Dark Rum ½ t grated Nutmeg ¼ t Vanilla Extract DIRECTIONS In two mixing bowls, separate the eggs: yolks in one bowl, whites in another. Yolks: Whisk yolks until they lighten in color, approximately 2 minutes. Add 1/3 cup of sugar and whisk until well blended – when the sugar dissolves. Blend the cream and milk and then slowly add to the yolks while whisking. Slowly add the bourbon […]

Grilled Salmon Sandwich Recipe

GRILLED SALMON SANDWICH RECIPE INGREDIENTS 1 Pan De Mie Hamburger Bun 1-4 Oz Steelhead Salmon Filet 2 Ounces Melted Butter 2 Ounces Tartar Sauce 1 Ounce Wild Arugula Cooking Oil Salt & Pepper Extra Virgin Olive Oil TARTAR SAUCE 1 Cup Mayonnaise 1 Tablespoon Minced Shallots 2 Tablespoon Minced Pickles 2 Tablespoon Lemon Juice 1 Teaspoon Dijon Mustard 1 Teaspoon Worceshire Sauce ¼ Teaspoon Tabasco 1 Teaspoon Salt INSTRUCTIONS Brush fish with cooking oil and season with salt and pepper. Grill fish for about 4 minutes on each side (medium to medium rare). Spread butter on hamburger bun and lightly toast. Mix tartar sauce ingredients together and season to taste. Spread tartar sauce on evenly on both sides of the bun. In a small mixing bowl, mix arugula with olive oil and salt to taste. Stack the arugula and salmon and enjoy! Stop by Paul Martin’s American Grill for our […]

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Join our email list and periodically we will send great recipes from our Chef’s like these: Featured Recipe: Mesquite-grilled Filet Mignon with Roasted Red Bliss Potatoes and Bloomsdale Spinach Filet Mignon 6 oz. Meyer Natural Angus filet mignon (per person) Fresh ground black pepper Sea salt Season filets liberally with sea salt and fresh ground black pepper. Prior to grilling, ensure grill is seasoned properly, brushed and lightly oiled. Grill filets 6-8 minutes on high direct heat (medium rare to medium depending on thickness), and check with thermometer. Let rest 3-4 minutes before slicing. Chef Note – The meat will be more tender if left out at room temperature prior to grilling. When grilling, view the grill as a clock and use the 2pm-10pm method. Sear filets for 2 minutes at the 10pm position, 2 minutes at the 2pm position and repeat. Roasted Red Bliss Potatoes 2-3 small potatoes (per […]

Chef Paul Muller Shares his Recipe for Heirloom Tomatoes with Bellwether Farms “Fromage Blanc”

Paul Muller, Chef Partner of Culinary Operations, El Segundo Paul Martin’s American Bistro, shares his recipe for Heirloom Tomatoes with Bellwether Farms “Fromage Blanc” 3 slices of Organic Heirloom Tomatoes (mix colors) per person 2 TB of "scattered" Bellwether Farms Fromage Blanc (you can use any soft fresh cheese, mozzarella, buratta, etc) Pinch of sea salt Pinch of fresh ground black pepper 1-2 TB EVOO (extra virgin olive oil) 1 TB aged Balsamic vinegar (or you can cook the vinegar reduce by half and cool for a glaze) ½ TB of micro Basil 1. Heirloom Tomatoes should be at room temperature, slice around ¼" thick. The tomatoes should be of varying colors and shapes for fun. 2. Arrange slices on plate, season with salt and pepper. 3. Drizzle with olive oil then vinegar 4. Scatter the cheese around and on top of tomatoes 5. Scatter the micro basil around and […]

Chef Paul Muller, Paul Martin’s, El Segundo, Shares His Recipe for Mesquite Grilled Lamb

Mesquite Grilled Lamb with heirloom rice, white bean salad Superior Farms Pure Lamb Racks cut into double chops (2 per person) Marinade 2 TBL, fresh chopped oregano, 2 each Valencia oranges zest and juice, 2 TBL honey, 3 oz EVOO, 2 Tbl salt, 1 tsp black pepper, 1 tsp chili sauce. Rub each chop with marinade and let rest over night or for at least 3 hours. White bean salad for 4 people 1 small can cannellini beans (rinsed) 1 each red onion sliced thin and marinated in champagne vinegar, sugar and black pepper over night, arugula, olive oil, salt and pepper. Combine ingredients after onions have marinated overnight. Best served at room temperature. Lundberg Family Wehani Rice with tomatoes and herbs Use of a rice cooker is the best method. If not steaming is another alternative. Combine 1/2 pound of wehani rice 1 pint of stock (chicken, vegetable, etc) […]