Cooking with Patrick Clark: A Tribute to the Man and His Cuisine

Cooking with Patrick Clark: A Tribute to the Man and His Cuisine

by Charlie Trotter


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Product Details

ISBN-13: 9781580080736
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 04/28/1999
Series: Star Chefs Series
Pages: 240
Sales rank: 838,916
Product dimensions: 8.85(w) x 10.49(h) x 0.94(d)

About the Author

CHARLIE TROTTER is the author of 14 cookbooks and three management books and is an eight-time James Beard Award winner. He is the chef and owner of the legendary Charlie Trotter's, which recently celebrated its 20th anniversary, as well as Trotter's To Go in Chicago. He recently founded C in Los Cabos, Mexico, and Restaurant Charlie in the Palazzo Hotel at the Venetian Resort and Casino in Las Vegas.

Read an Excerpt

Chapter One

Lobster Spring Rolls

For canapés, use 24 small wonton skins and serve the sauce in a small dish for dipping.

Serves 8


8 ounces pork, finely chopped

3 tablespoons peanut oil

1 clove garlic, finely chopped

1/2 teaspoon peeled and chopped fresh ginger

1 tablespoon sesame oil

6 large shiitake mushrooms, stemmed and julienned

2 leeks, julienned (white part only)

Salt and freshly ground black pepper

2 cups shredded savoy cabbage

8 spring roll wrappers

12 ounces cooked lobster, diced

1 cup julienned daikon

12 water chestnuts, chopped

6 scallions, cut on the diagonal in 1/4-inch lengths

1 cup canola oil

* * *

1 teaspoon cornstarch

3 tablespoons soy sauce

3 tablespoons oyster sauce

4 teaspoons chives, cut into 1-inch lengths

To prepare the filling:

Sauté the pork in 2 tablespoons of the peanut oil over medium-high heat for 5 minutes, or until thoroughly cooked. Drain the grease from the pan and discard, and set the pork aside to cool. Sauté the garlic and ginger in the remaining 1 tablespoon peanut oil and the sesame oil over medium heat for 2 minutes. Add the shiitakes and leeks and cook for 5 minutes, or until the mushrooms are cooked and the leeks are softened. Remove from the heat, season to taste with salt and pepper, and set aside to cool.

To prepare the rolls:

Spread some of the cabbage toward the bottom of the spring roll wrappers. Top with some of the lobster, followed by the daikon, mushroom-leek mixture,water chestnuts, pork, and scallions. Roll up tightly, folding in the sides of the wrapper, until you have a tight, eggroll-like shape.

Heat the canola oil to 375° in a sauté pan. Add the spring rolls and cook for 30 to 45 seconds on each side, or until golden brown. Transfer to a paper towel to drain, and keep warm.

To prepare the sauce:

Place the cornstarch and 1 tablespoon of the soy sauce in a small saucepan and stir until smooth. Add the remaining 2 tablespoons soy sauce and the oyster sauce and stir until smooth. Cook over medium heat for 3 minutes, or until the mixture comes to a boil. Remove from the heat.

Cut off the ends of each of the spring rolls and cut the rolls in half on the diagonal. Stand 2 halves upright in the center of each plate. Drizzle some of the sauce around the spring rolls, and sprinkle with the chives.

Barbecued Prawns with Corn Relish

You can use prawns without the heads, but make sure you skewer them so they don't curl when they cook.

Serves 6

1/2 cup sour cream

1/2 teaspoon Tabasco sauce

2 tablespoons freshly squeezed lime juice

3 cups fresh corn kernels, cooked

1 small red onion, diced

1 jalapeño pepper, seeded and finely diced

2 plum tomatoes, peeled, seeded, and diced

2 tablespoons cider vinegar

1 cup olive oil

1 tablespoon chopped cilantro

Salt and freshly ground black pepper

18 prawns, heads on

1/2 cup Patrick's Barbecue Sauce (page 90)

6 cups mesclun greens

To make the dressing:

Combine the sour cream, Tabasco sauce, and lime juice in a small bowl and set aside.

To make the relish:

Toss together the corn, onion, jalapeño, tomatoes, vinegar, 3/4 cup plus 2 tablespoons of the olive oil and the cilantro in a bowl and season to taste with salt and pepper.

To cook the prawns:

Remove the shell from the body of each prawn, leaving the head intact. Skewer the length of the prawn on a bamboo skewer. Season lightly with salt and pepper and brush with the remaining 2 tablespoons olive oil. Place on a hot grill for 30 seconds, brush with barbecue sauce, and grill for 30 seconds. Turn the prawns over, brush with more barbecue sauce, and grill for 1 minute. Remove the prawns from the grill and remove the skewers.

To prepare the greens:

Toss the mesclun greens with some of the liquid from the corn relish.

Place a mound of mesclun greens in the center of each plate and arrange the prawns on the lettuce. Spoon the corn relish in a band across the prawns and drizzle the dressing back and forth across the salad in a Z pattern.

Sautéed Shrimp Cakes with Cool and Spicy Cucumber Salsa

For canapés, form 24 small shrimp cakes and top each one with a small spoonful of the salsa after they are fried.

Serves 4

18-ounce sole fillet, diced

1 pound cooked medium shrimp, diced

3 tablespoons thinly sliced scallions

2 tablespoons minced chives

2 tablespoons chopped fresh parsley

1 tablespoon freshly squeezed lemon juice

3 tablespoons Basic Mayonnaise (page 56)

Salt and freshly ground black pepper

Cayenne pepper

1 cup all-purpose flour

Olive oil for frying

Clarified butter for frying

Cool and Spicy Cucumber Salsa (recipe follows)

4 sprigs chervil

To prepare the shrimp cakes:

Purée the sole in a food processor fitted with the metal blade until smooth. Transfer to a bowl and add the shrimp, scallions, chives, parsley, lemon juice, and mayonnaise. Season to taste with salt, pepper, and cayenne pepper. Form the mixture into 8 patties, cover with plastic, and refrigerate for at least 30 minutes.

Place the flour on a large plate and dredge each shrimp cake in the flour, brushing off any excess. Heat a large sauté pan until just hot. Pour equal amounts of olive oil and clarified butter into the pan until it is approximately 1/2 inch deep. Heat the mixture over medium-high heat for 5 minutes, or until very hot. Carefully add the shrimp cakes to the pan and sauté for 3 minutes, or until golden brown. Carefully turn the cakes over and cook for 3 minutes, or until golden brown. Remove the cakes from the pan and drain on paper towels.

Spoon a mound of the salsa in the center of each plate and lean 2 shrimp cakes against the salsa, opposite each other. Place a sprig of chervil in the center of the salsa.

Cool and Spicy Cucumber Salsa


1 cup peeled and diced seedless cucumbers

1 teaspoon salt

1/2 cup diced red onion

1/2 cup peeled, diced plum tomatoes

2 jalapeños, seeded and finely chopped

1/4 cup freshly squeezed lime juice

1/4 cup chopped fresh basil leaves

Put the cucumbers in a bowl, toss with the salt, and refrigerate for 1 hour. Transfer the cucumbers to a fine-mesh sieve, rinse under cold running water, and thoroughly drain. Place the cucumbers in a small bowl, add the remaining ingredients, and mix well. Refrigerate for at least 1 hour before serving.

Corn and Mushroom Ravioli

For an interesting textural variation, the ravioli can be sautéed in a little butter until golden brown.

Serves 4

6 ears sweet corn

1 stem parsley

1 teaspoon black peppercorns

1 sprig thyme

1 bay leaf

2 sweet onions, minced

1/4 cup unsalted butter

Salt and freshly ground black pepper

1/4 cup olive oil

1/2 teaspoon Madras curry powder

4 ounces fresh wild mushrooms

1 clove garlic, minced

1/2 teaspoon chopped fresh thyme

1 tablespoon chopped fresh parsley

24 21/2-inch round wonton skins

1 egg, beaten with 1 tablespoon milk

2 tablespoons 1-inch long chive pieces

To prepare the coulis:

Cut the kernels off the cob, reserving the kernels and cobs separately. Place the cobs in 11/2 quarts water in a stockpot. Tie the parsley stem, peppercorns, thyme sprig, and bay leaf in a piece of cheesecloth and add it to the pan. Bring to a simmer and cook for 30 minutes. Strain into a bowl through a fine-mesh sieve and return the liquid to the pan. Add half of the onions and two-thirds of the corn to the pan and simmer for 15 minutes. Pour the mixture into a blender, purée until smooth and strain into a saucepan. Bring to a boil, remove from the heat, and whisk in 1 tablespoon of the butter. Season to taste with salt and pepper and set aside.

To toast the corn:

Heat a nonstick sauté pan until very hot. Add 2 tablespoons of the olive oil and 2 tablespoons of the butter and cook for 15 seconds, or until the butter starts to bubble. Add 1/2 cup of the reserved uncooked corn kernels and sauté for 20 to 30 seconds, or until golden brown. Remove from the pan and drain on paper towels.

To prepare the filling:

Melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the remaining onions and cook for 3 minutes, or until translucent. Add the curry powder and cook for 2 minutes, or until the curry powder becomes fragrant. Add the remaining corn, cook over medium heat for 3 minutes, and remove from the heat.

Heat the remaining 2 tablespoons olive oil in a medium sauté pan and add the mushrooms. Cook for 3 to 4 minutes, or until all of the liquid is evaporated. Add the garlic and thyme and cook for 1 minute. Remove from the heat and drain off any liquid in the pan. Coarsely chop the mushrooms and add to the corn-onion mixture. Stir in the parsley and season to taste with salt and pepper. Allow the mixture to cool to room temperature.

To prepare the ravioli:

Lay 12 of the wonton skins on a flat surface. Place a spoonful of the filling in the center of each wonton. Brush the edges of the remaining 12 wontons with the egg and place them, egg side down, on top of the filling. Firmly press together the edges of each ravioli, removing any air pockets, and completely seal the edges. Cook the ravioli in boiling salted water for 3 to 4 minutes, or until they float. Remove the ravioli from the water with a slotted spoon and drain thoroughly.

Reheat the corn coulis. Place 3 warm ravioli in the center of each plate and spoon the coulis over the ravioli and around the plate. Sprinkle the toasted corn and chive pieces around the plates.

Table of Contents

Patrick Clark Recipes
A collection of recipes that spans Patrick Clark's career
PATRICK CLARK: THE CHEF by Charlie Trotter11
Lobster Spring Rolls20
Barbecued Prawns with Corn Relish23
Sautééd Shrimp Cakes with Cool and Spicy
Cucumber Salsa24
Corn and Mushroom Ravioli25
Shrimp and Shiitake Strudel26
Crab and Corn Filo Tart27
Fried Oysters with Basil Sauce28
Asparagus with Julienned Vegetables and Chive Créme
Crab and Corn Fritters31
Baked Potato Custard with Salsify and Morels33
Yellow Tomato Soup and Vegetable Timbale36
Caesar Salad with ParmesanCrisps38
Roasted Sweet Potato Bisque with Smithfield Ham and Leek
Lobster and Corn Bisque41
Grilled Lobster with Warm Corn, Chanterelle, and Bacon
Jumbo Lump Crab Salad with Citrus, Ginger, and Soy
Grilled Sweet Potato Salad with Chile and Ginger
Crab, Artichoke, and Potato Salad47
Seared Tuna with White Bean and Roasted Artichoke Salad,
Tomato Oil, and Crispy Capers51
Crab-Crusted Halibut with Spinach and Crispy Potatoes52
Jumbo Lump Crab Cakes with Roasted Tomato Sauce and Basil
Mashed Potatoes54
Roasted Rock Bass with Oven-Dried Tomatoes, Shallots, and
Black Olives55
Warm Escalope of Salmon with Tomato Herb Sauce56
Pan-Roasted Chilean Sea Bass with Lump Crab, Sweet Peas,
and Fava Beans57
Roasted Salmon with Moroccan Barbecue Sauce, Couscous,
and Sautéed Savoy Cabbage59
Shrimp and Sweet Corn Ravioli with Corn Coulis61
Halibut in a Horseradish Crust with Mashed Potatoes,
Chive Oil, and Crispy Leeks62
Stuffed Skate Wing with Potato Knish, Leeks, and Truffles65
Chilean Sea Bass with Zucchini, Chanterelles, and Curry
Pan-Seared Salmon with Roasted Artichokes, Pearl Onions,
Oven-Dried Tomatoes, and Vegetable-Olive Oil Broth67
Seared Peppered Salmon with Gazpacho Sauce68
Black Sea Bass with Israeli Couscous, Wild Mushrooms, and
Shiitake Butter Sauce71
Roast Chicken Ravioli with Wild Mushrooms and Spinach74
Grilled Jerk Chicken with Caramelized Vidalia Onions and
Sweet Potato Cakes75
Stuffed Squab with Barley Risotto, Crispy Sweetbreads,
and Roasted Shallot Oil76
Barbecued Quail with Moroccan Barbecue Sauce,
Cinnamon-Scented Couscous, and Grilled Red Onion79
Roasted Clay Pot Chicken with Potato Pancakes83
Barbecued Quail with Sweet Potato and Mushroom Hash84
Grilled Duck Breast with Duck Spring Rolls and Japanese
Five Spice Sauce85
Barbecued Ribs with Spicy Coleslaw and Buttermilk-Chile
Corn Muffins90
Beef Medallions with Roasted Balsamic Portobello
Mushrooms, Caramelized Shallot Rosti, and Zinfandel Sauce93
Individual Meat Loaves with Chile Mashed Potatoes and
Haricots Verts94
Barbecued Flank Steak with Baked Beans and Spoonbread97
Rack of Pork with Cider-Pepper Glaze, Braised Red
Cabbage, and Vanilla-Scented Sweet Potato Purée98
Merlot-Braised Short Ribs with Horseradish Mashed Potatoes101
Stuffed Crown Roast of Pork103
Roast Pork Sandwich with Cucumber, Tomato, and Basil
Salad Rack of Lamb with Crispy White Bean Ravioli105
Rabbit Loin with Leeks and Wild Mushrooms109
Grilled Lamb Chops with Tomato and Black Olive Couscous
and Braised Fennel110
Venison Saddle with Butternut Squash Puree and
Huckleberry Sauce111
Seared Foie Gras with Sweet-and-Sour Quince112
Comet Rice Pudding with Fresh Fruit Gratin117
Homemade Applesauce in Baked Apples118
Chocolate Apricot Fondant119
Warm Chocolate Tarts with Bittersweet Chocolate Sauce and
Honey Ice Cream121
Pecan Banana Tart122
Double "Dipt" Crème Brûlée124
Chocolate Truffles125
Banana Upside-Down Cake126
Lemon Pudding Cake with Raspberry Sauce128
Persimmon Créme Caramel129
Guest Chef Recipes
Recipes contributed by many of Patrick's friends
JODY ADAMS Toasted Chive Spaetzle with Peas and Smoked
Salmon Cream132
JEFFREY BUBEN Vidalia Onion and Maytag Blue Cheese
Tartlets with Swiss Chard and Country Bacon134
TRACI DES JARDINS Ahi Tuna Carpaccio á la
STEPHEN MOISE Corn Cakes with Smoked Salmon, Caviar, and
Lemon Créme Fraîche138
KENNETH ORINGER Cassoulet of Autumn Vegetables en Bouche
with Wild Herbs and Sweet Pepper Broth140
GIOVANNI PINATO Sardines in Sauce, Venetian Style142
MICHEL RICHARD Mashed Potato Dip with Wasabe Vinaigrette144
MICHAEL ROMANO Orrechiette with Broccoli Rabe and
ALLEN SUSSER Pan-Roasted Shrimp with Orange, Tarragon
and Arugula148
ALICE WATERS Fava Bean Purée150
ROBERTO DONNA Capon-Almond-Potato Soup with Swiss
Cheese-Herbed Bread Pudding and Fried Leeks152
GEOFF FELSENTHAL Spiced Tuna Salad with Crispy Polenta,
Wilted Greens, and Tiny Onions154
THOMAS KELLER Vine-Ripened Tomato Salad with a Naval
Orange and Onion Marmalade156
MICHAEL LOMONACO Better and Hotter Tijuana Caesar158
CHARLIE PALMER Chilled Snap Pea Soup160
ALAIN SAILHAC Salad of Artichoke, Cucumber and Tomato162
JIMMY SNEED Cream of Ramp Soup with Surry Ham164
CHARLIE TROTTER Israeli Couscous Salad with Preserved
Shiitake Mushrooms, Asparagus, and Four Herb-Parmesan166
NORMAN VAN AKEN Shanghai Noodle Salad168
BRIAN WHITMER Dungeness Crab Salad with Watsonville
Artichokes, Blue Lake Beans and Meyer Lemon Vinaigrette170
ALAIN DUCASSE Tuna Loin with Green Peppers and Piment
MARK FILIPPO Sautéed Shrimp, Asparagus, and Oyster
Mushrooms with Thyme-Lemon Sauce174
BOB KINKEAD Walnut-Crusted Chesapeake Rockfish with
Sherry Beet Sauce and Cauliflower Flan176
EMERIL LAGASSE Patrick's Seared Diver Scallops with
Truffled Wild Mushroom Stew and Celery Root French Fries178
DONNIE MASTERTON Sesame and Wasabi-Crusted Halibut with
Carrot Broth180
NOBUYUKI MATSUHISA Chilean Sea Bass Anticucho182
FEDELE PANZARINO Brook Trout Baked in Corn Husks184
MARCUS SAMUELSSON Potato-Crusted Arctic Char with Ice
Wine Bouillabaisse186
JOACHIM SPLICHAL Scallop Roll with Brown Butter
Vinaigrette and Long Chives188
REGINALD WATKINS Smoked Rock Shrimp and Chanterelle
Mushroom Risotto190
HERB WILSON Sautéed Soft-Shelled Crabs with a
Ginger-Carrot Broth and Baby Bok Choy192
OCTAVIO BECERRA Roasted Venison Loin with a Honey-Spice
Glaze and Braised Napa Cabbage194
JODY DENTON Verjus-Braised Lamb Shanks with Sweet Garlic
TODD ENGLISH Olives Family-Style Veal Roast198
DEAN FEARING Wild Boar Flauta with Ranchero Sauce and
Warm Mexican Potato Salad200
MARK MILLER Glazed Pork Back Ribs with Black Coffee
Guajllo Barbecue Sauce202
DREW NIEPERONT Stuffed Cornish Hens with Pine Nuts and
DANIELLE REED Barbecued Sweetbreads with Pancetta and
Sweet Onion Confit and Chive Oil206
CAL STAMENOV Roasted Cervena Venison with Big Sar
Chanterelles and Foie Gras208
ROY YAMAGUCHI New Chinatown Duck210
DANIEL BOULUD Blueberry Brioche Bread Pudding212
MELISSA DE MAYO Baklava of Banana214
MASON IRVING Warm Chocolate-Peanut Butter Cake216
GRAY KUNZ Chilled Strawberry Soup with Elderflower Ice
GEORGE MORRONE Tahitian Vanilla Bean Ice Cream with
Caramel Sauce, Malted Fudge Sauce, and Strawberry Sauce220
BRADLEY OGDEN Pear Skillet Cake with Bourbon Ice Cream222
FRANCOIS PAYARD Chocolate Souffle224
JACQUES PEPIN Cherry-Raspberry Pillow226
JUDY SCHMITT Meyer Lemon Sabayon Tart with Blackberry
NANCY SILVERTON Strawberry Rhubarb Cobbler with Brown
Butter Biscuit230
BILL YOSSES White Chocolate Mousse232

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