Cooking With Patrick Clark: A Tribute to the Man and His Cuisine by Charlie Trotter and Patrick Clark and Mark Miller

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  • Lobster spring rolls

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Canapés / hors d'oeuvre
    • Ingredients: pork tenderloin; peanut oil; fresh ginger; sesame oil; shiitake mushrooms; leeks; green cabbage; cooked lobster meat; daikon radishes; water chestnuts; scallions; soy sauce; oyster sauce; chives; spring roll wrappers
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  • Barbecued prawns with corn relish

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Canapés / hors d'oeuvre
    • Ingredients: sour cream; Tabasco sauce; lime leaves; corn; red onions; jalapeño chiles; tomatoes; apple cider vinegar; cilantro; prawns; mesclun; orange juice; tomato ketchup; dry mustard; paprika; dried red pepper flakes; chile powder; tamarind paste; honey
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  • Sauteed shrimp cakes

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Appetizers / starters
    • Ingredients: sole; shrimp; scallions; chives; parsley; mayonnaise; ground cayenne pepper; chervil
    • Accompaniments: Cool and spicy cucumber salsa
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  • Cool and spicy cucumber salsa

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Sauces, general; Side dish
    • Ingredients: cucumbers; red onions; tomatoes; jalapeño chiles; limes; basil
    show

  • Corn and mushroom ravioli

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Appetizers / starters
    • Ingredients: corn; parsley; bay leaves; curry powder; wild mushrooms; thyme; wonton wrappers; chives; black peppercorns
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  • Shrimp and shiitake strudel

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Pies, tarts & pastries; Appetizers / starters
    • Ingredients: filo pastry; shiitake mushrooms; scallions; thyme; goat cheese; sesame seeds; shrimp; chives
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  • Crab and corn filo tart

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Pies, tarts & pastries; Appetizers / starters
    • Ingredients: scallions; red peppers; green peppers; corn; Old Bay seasoning; crabmeat; filo pastry; breadcrumbs
    • Accompaniments: Toasted corn and caramelized onion sauce
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  • Toasted corn and caramelized onion sauce

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Sauces, general; Side dish
    • Ingredients: corn; onions; shallots; Old Bay seasoning; chives
    show

  • Fried oysters with basil sauce

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Appetizers / starters
    • Ingredients: panko breadcrumbs; basil; chervil; chives; thyme; oysters; seaweed
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  • Asparagus with julienned vegetables and chive-crème fraîche

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Appetizers / starters
    • Ingredients: spinach; carrots; turnips; asparagus; leeks; shiitake mushrooms; tarragon; basil; crème fraîche; chives
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  • Crab and corn fritters

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Appetizers / starters
    • Ingredients: store-cupboard ingredients; nutmeg; crabmeat; beer; corn; chives; parsley; jalapeño chiles
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  • Baked potato custards with salsify, morels and black truffle

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Appetizers / starters
    • Ingredients: potatoes; whipping cream; truffle oil; black truffles; salsify; morel mushrooms; parsley; basil; chervil; tarragon
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  • Yellow tomato soup and vegetable timbale

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Soups; Appetizers / starters
    • Ingredients: leeks; carrots; thyme; curry powder; yellow tomatoes; bay leaves; yellow squash; zucchini; tomatoes; chives; chervil
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  • Caesar salad with Parmesan crisps

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Salads; Appetizers / starters
    • Ingredients: sourdough bread; marjoram; Parmesan cheese; lettuce; sherry vinegar; canned anchovies
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  • Roasted sweet potato bisque

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

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  • Smithfield ham and leek ravioli

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Appetizers / starters
    • Ingredients: leeks; whipping cream; ham; wonton wrappers
    show

  • Lobster and corn bisque

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Soups
    • Ingredients: whole lobsters; corn; bay leaves; thyme; heavy cream; bacon; potatoes; chervil
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  • Grilled lobster with warm corn, chanterelle and bacon salad

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Salads; Appetizers / starters
    • Ingredients: basil; whole lobsters; bacon; chanterelle mushrooms; shallots; corn; red onions; yellow peppers; red peppers; frisée; sherry vinegar; chervil
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  • Jumbo lump crab salad with citrus, ginger and soy vinaigrette

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Salads; Appetizers / starters
    • Ingredients: wakame; cucumbers; daikon radishes; fresh ginger; Dungeness crabs; sesame seeds; scallions; chervil; chives; shallots; rice vinegar; sesame oil; orange juice; limes
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  • Grilled sweet potato salad with chile and ginger vinaigrette

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Salads; Appetizers / starters
    • Ingredients: sweet potatoes; green peppers; red peppers; jalapeño chiles; scallions; fresh ginger; rice vinegar; orange juice; maple syrup; mesclun
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  • Crab and artichoke potato salad

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Salads; Appetizers / starters
    • Ingredients: crabmeat; mizuna; potatoes; shallots; basil; Kalamata olives; limes; artichokes
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  • Seared tuna with roasted artichoke salad, tomato oil and capers

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Main course
    • Ingredients: artichokes; thyme; white beans; carrots; bay leaves; balsamic vinegar; scallions; olive oil; tomato juice; capers; tuna steaks
    show

  • Crab-crusted halibut with spinach and crispy potatoes

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Main course
    • Ingredients: panko breadcrumbs; red peppers; yellow peppers; green peppers; brown crabmeat; Old Bay seasoning; halibut; potatoes; spinach; chervil
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  • Jumbo lump crab cakes with roasted tomato sauce and basil mashed potatoes

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Main course
    • Ingredients: panko breadcrumbs; whitefish; jalapeño chiles; ground cayenne pepper; scallions; parsley; mayonnaise; crabmeat; tomatoes; shallots; potatoes; basil
    show

  • Roasted rock bass with oven-dried tomatoes, shallots and black olives

    from Cooking With Patrick Clark: A Tribute to the Man and His Cuisine Cooking With Patrick Clark by Charlie Trotter and Patrick Clark and Mark Miller

    • Categories: Main course
    • Ingredients: thyme; rosemary; rock bass; shallots; Kalamata olives; basil; tomatoes; chervil
    show

Notes about this book

  • Eat Your Books

    1999 Gourmand World Cookbook Award Winner

Notes about Recipes in this book

  • Patrick's barbecue sauce

    • Belrose on January 20, 2010

      I make a large batch of this sauce every fall to give as gifts for Christmas, by March I am getting calls asking for more. The tamarind (you can also use concentrate if you can't find paste) adds a nice shot of bitterness that most sweet sauces lack.

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  • ISBN 10 1580080731
  • ISBN 13 9781580080736
  • Published May 01 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Charlie Trotter and more than fifty of America's most notable chefs memorialize their visionary colleague with great food. With all proceeds being donated to assist Clark's five young children, this book is a wonderful way for food lovers to remember a true culinary pioneer.

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