RECIPE TITLE "Lobster Spring Rolls" Recipe from
Cooking with Patrick Clark: A Tribute to the Man and His Cuisine
... more great recipes by Charlie Trotter on our GREAT CHEFS page!
serves 8 --- moderate
For canapés, use 24 small wonton skins and serve the sauce in a small dish for dipping.
- 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
Cooking with Patrick Clark
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.
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.
| Charlie Trotter Cooks at Home Charlie Trotter delivers another top-notch book for the home chef's library in Charlie Trotter Cooks at Home. The over 150 recipes are a distillation of the show-stopping fare that has earned the Chicago restaurateur international acclaim. While bearing the master chef's signature style, the dishes are streamlined with an eye to basic ingredients and straightforward techniques. Trotter begins by discussing classic methods of preparing food, from braising to grilling to sauteing and then moves on the three main sections of the book—Starters, Entrees and Desserts. A model of clarity and approachability, this book will equip you with the recipes and know-how to prepare world-class cuisine in your own kitchen.
| Charlie Trotter's Vegetables
The dynamic follow-up to the bestselling Charlie Trotter, this sensational celebration of vegetables presents some 100 seasonal vegetable recipes. Each dish is pictured in the same lavish style that so distinguished Trotter's first book. Organized by month, each chapter offers four or five savory dishes and one sweet course.
| Charlie Trotter's Meat & Game
After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. In the past two years alone, Trotter has received the Outstanding Chef and Outstanding Restaurant awards from the James Beard Foundation, and his Chicago restaurant was named best in the world by the Wine Spectator. His first cookbook, published in 1994, broke new ground with its stunning food photography, exquisitely wrought recipes, and deluxe format. With nine books and an award-winning PBS cooking show to his credit, Trotter hasn?t looked back. Charlie Trotter's Meat and Game finds the chef in top form and, like the wines from his restaurant's renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and improvisational verve. Start off with a classic refigured French Onion Soup with Shredded Pork, Goat Cheese Brie, and Sourdough Croutons and then segue to a study in color, texture, and aroma with the Smoked Squab with Israeli Couscous,Stuffed Tinker Bell Peppers and Chocolate Vinaigrette. Introduce pleasant hits of spice with a Cumin-Corriander-Scented Lamb Tenderloin, tempered by the cool, tangy finish of a Cucumber-Yogurt Sauce; and for those for whom one way, even two, is never enough, the Foie Gras Five Ways awaits. Whether you put this book to work in the kitchen or admire it with your feet up, just don't take your eyes off Trotter--you may miss where American cuisine will be tomorrow.