WE ALSO GOOFED IN THE RECIPE FOR LOSBSTER BISQUE, NEGLECTING TO INFORM YOU WHEN TO ADD THE CREAMED CORN TO THE BISQUE. FOR YOUR CONVENIENCE, WE HAVE REPRINTED THE RECIPE IN ITS ENTIRETY, ON PAGE F6. OUR APOLOGIES. (PUBLISHED 08/25/99)
THE BOOK AND AUTHOR: "Cooking With Patrick Clark" by Charlie Trotter. This is not another celebrity cookbook of recipes and pretty pictures. It's a tribute to the much loved and respected African American chef Patrick Clark who died last year at age 42 while waiting for a heart transplant. Clark was known as a pioneer of American cuisine in the 1980s at Odeon and Cafe Luxembourg in New York. Washingtonians remember Clark as the chef who made the Hay-Adams Hotel a dining destination from 1992 to 1995. This was a big guy with a big smile who had a great deal of influence on aspiring young cooks as well. Clark was a family man who is survived by his wife, Lynette, and five children. Each recalls the man in a personal memory of the good times they spent together--in the kitchen and at play. Chicago chef Charlie Trotter conceived and coordinated the project. All royalties benefit the Patrick Clark Family Trust for the education and support of Clark's children.
PUBLISHER AND PRICE: Ten Speed Press, $35, hardcover, 240 pages.
FORMAT: The book is divided into two parts. The first half has recipes by Patrick Clark. The second half has recipes by colleagues as a tribute. Contributing chefs include national stars Daniel Boulud, Alice Waters, Emeril Lagasse and Mark Miller as well as Washington-area chefs such as Jeffery Buben, Michel Richard, Roberto Donna, Jimmy Sneed and Bob Kinkead. Recipes are arranged in a conventional manner: Appetizers, soups and salads, seafood, poultry, meats and desserts. In addition, there is a short biography of the contributing chef with a salute to the memory of Clark.
NUMBER OF RECIPES: 60 signature recipes by Patrick Clark, 51 recipes by well-known chefs.
TYPE OF RECIPES: These are recipes for restaurant-quality food simplified for the home cook who likes a challenge. Some have many steps and ingredients. Still, the instructions are concise. The techniques are not complex. The rewards are beautifully presented dishes with assertive, vibrant flavors, zesty yet light sauces and rich textures. Patrons of the restaurants where Clark worked his magic will fondly remember the Fried Oysters with Basil Sauce, Jumbo Lump Crab Salad with Citrus, Ginger and Soy Vinaigrette as well as Seared Peppered Salmon with Gazpacho Sauce.
WHO WOULD USE THIS BOOK: Cooks who enjoy reading about the celebrity chefs who work wonders with fresh ingredients. Clark's fans. Cooks who love to create and eat as Patrick Clark did.
Caesar Salad with Parmesan Crisps
You can add grilled chicken strips to this salad for a more substantial dish. From the Soups and Salads chapter.
2 cups diced sourdough bread
2 tablespoons chopped marjoram
1/4 cup canola oil
Salt and freshly ground black pepper to taste
2 3/4 cups grated Parmesan cheese
30 romaine leaves (pale inner leaves only)
Caesar Salad Dressing (recipe follows)
Preheat the oven to 350 degrees.
In a large bowl, toss together the bread, marjoram and the oil. Season with the salt and pepper to taste and transfer to a baking sheet. Bake, stirring occasionally, until golden brown, about 15 minutes. Remove the pan from the oven and cool to room temperature.
Spread 2 cups of the Parmesan cheese in a large nonstick saute pan. Cook over medium heat until the cheese melts, about 5 minutes. Remove from heat; slide the cheese onto paper towels. Set aside to cool. Break into pieces when cooled.
Place 5 romaine leaves in the center of each plate. Sprinkle the croutons and the remaining 3/4 cup Parmesan cheese over the romaine. Drizzle the the lettuce with the dressing and arrange the Parmesan crisps at the base of the plate.
Per serving (with 2 tablespoons dressing): 518 calories, 23 gm protein, 17 gm carbohydrates, 40 gm fat, 38 mg cholesterol, 12 gm saturated fat, 1,147 mg sodium, 2 gm dietary fiber
Caesar Salad Dressing
(About 2 cups)
6 cloves garlic
1 1/2 cups extra-virgin olive oil
1 tablespoon prepared mustard (preferably Dijon-style)
2 tablespoons lemon juice
2 tablespoons sherry wine vinegar
Freshly ground black pepper to taste
10 anchovies, rinsed and finely chopped
In a blender or food processor, add the garlic and oil and puree until smooth. Strain through a fine-mesh sieve, pressing on the garlic to release the juice.
Place the mustard in a small bowl and whisk in the lemon juice and vinegar. Season with the pepper. Add the anchovies and whisk in the garlic oil. Cover and refrigerate for up to 3 days.
Per 2-tablespoon serving: 188 calories, 1 gm protein, 1 gm carbohydrates, 21 gm fat, 2 mg cholesterol, 3 gm saturated fat, 97 mg sodium, trace dietary fiber
Lobster and Corn Bisque
Extra lobster stock can be frozen for several months. From the Soups and Salads chapter.
4 lobsters (about 1 pound each)
6 ears sweet corn
4 bay leaves
8 sprigs thyme
1 tablespoon black peppercorns
Salt and freshly ground black pepper to taste
1 1/2 cups heavy (whipping) cream
3 thick strips bacon, julienned
2 large Yukon Gold potatoes, peeled and cut into 1/4-inch dice
1 onion, chopped
4 tablespoons ( 1/2 stick) butter, at room temperature
4 teaspoons chervil leaves
Bring a large stockpot of salted water to a boil. Add the lobsters and cook for 4 to 6 minutes, or until slightly underdone. Remove from the water; set aside to cool. Discard the cooking liquid.
Remove the lobster meat from the shells; reserve the meat and the shells. Coarsely chop the lobster meat.
Remove the husks from the corn; reserve half the husks. Carefully cut the kernels from the cobs; reserve the corn kernels and the cobs.
In a large stockpot, place the reserved lobster shells, corn cobs and husks along with the bay leaves, thyme and peppercorns and add enough water to barely cover. Bring to a boil and simmer for 45 minutes. Strain the liquid through a fine-mesh sieve; discard the solids.
In a large saucepan over medium heat, simmer the stock until it is reduced to 1 1/2 quarts, about 45 minutes. Season with salt and pepper to taste.
Meanwhile, in a small saucepan over medium heat, combine half of the corn kernels with the cream and cook until it is reduced to 1 cup, about 10 minutes. Remove from the heat.
Transfer the mixture to a blender or food processor and puree until smooth. Season with salt and pepper to taste.
In a medium skillet over medium-low heat, cook the bacon until the fat is rendered but not browned and crisp, about 10 minutes. Remove the bacon from the pan and discard. To the bacon drippings in the skillet, add the remaining corn kernels, potatoes and onion and cook over medium heat until tender, about 5 minutes. Slowly stir in small amounts of the lobster stock until the desired consistency is reached. Add the lobster meat to the pan and stir gently to combine. Heat through. Just prior to serving, whisk in the butter. Ladle the soup into serving bowls and sprinkle with chervil leaves. Sprinkle with pepper to taste.
Per serving: 283 calories, 12 gm protein, 17 gm carbohydrates, 20 gm fat, 106 mg cholesterol, 12 gm saturated fat, 201 mg sodium, 2 gm dietary fiber
The extra barbecue sauce may be kept in the refrigerator for up to one month. From the Meats chapter.
1/4 cup paprika
2 tablespoons Old Bay seasoning
1 teaspoon cayenne pepper
2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons salt
1 tablespoon sugar
1/2 cup cider vinegar
2 slabs pork ribs (about 3 pounds), underflap removed
Patrick's Barbecue Sauce (recipe follows)
In a small bowl, sift together the paprika, Old Bay seasoning, cayenne pepper, chili and garlic powders, salt and sugar. Stir in the vinegar to make a paste. Rub the paste into the meat, cover tightly with plastic wrap and refrigerate overnight.
Preheat the oven to 250 degrees. Line a baking sheet with aluminum foil.
Unwrap the ribs and transfer to the prepared baking sheet. Bake for 3 1/2 hours. Do not turn the meat.
Preheat a grill until very hot.
Remove the ribs from the oven and set aside to rest for 10 minutes.
Place the ribs on the grill, top-side down, until the fat starts to sizzle, 2 to 3 minutes. Turn the ribs over and brush with the barbecue sauce. Cook for 1 minute. Turn the ribs over again and brush with more barbecue sauce. Remove the meat from the grill and cut into 3- to 4-rib pieces.
Per serving with 2 tablespoons sauce: 625 calories, 32 gm protein, 15 gm carbohydrates, 47 gm fat, 104 mg cholesterol, 18 gm saturated fat, 1,422 mg sodium, 1 gm dietary fiber
Patrick's Barbecue Sauce
(About 1 quart)
1 onion, finely chopped
2 cups orange juice
4 cups ketchup
1/2 cup lime juice
1/2 cup cider vinegar
1/4 cup firmly packed brown sugar
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 tablespoons dry mustard
2 tablespoons paprika
1 tablespoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons hot pepper sauce (such as Tabasco)
2 tablespoons tamarind paste
2 tablespoons honey
6 ounces (1 1/2 sticks) butter
In a blender or food processor, add the onion and 1/2 cup of the orange juice and puree until smooth, about 2 minutes. Set aside.
In a medium saucepan, stir together the onion puree, remaining orange juice, ketchup, lime juice, vinegar, brown sugar, salt, pepper, mustard, paprika, red pepper flakes, garlic and chili powders, hot pepper sauce, tamarind paste, honey and butter and bring the mixture to a boil. Simmer for 25 minutes. Remove from the heat and set aside to cool.
Per 2-tablespoon serving: 98 calories, 1 gm protein, 13 gm carbohydrates, 5 gm fat, 12 mg cholesterol, 3 gm saturated fat, 660 mg sodium, trace dietary fiber