Wednesday, June 15, 2011

Tribute to Fathers: Chef Chris Clime – PassionFish

Father's Day is right around the corner.  Unfortunately I won't be able to go home to St. Louis to grill with my dad, but I wish I could.  The past couple of weeks we've been asking local chefs about their traditions with their fathers and children to share some of the stories with you.  Check out Chef Chris Clime's story below.
Executive Chef Chris Clime – PassionFishMy Fathers Day tradition with Dad is having Eggs Benedict and drinking ‘Half and Half’ Bloody Marys (1/2 Vodka, 1/2 Spicy Mary) – when I reached legal drinking age, of course. We cooked together when I was younger, and now, for the last 20 years tradition stands firm and now it is grandpa, my son and daughter, and me at the stove. Recently, I’ve been teaching my son how to cook... working on the one and only sauce- Hollandaise. I’ve learned that if you get that right you’re off to a good start.  Note: See attached for recipe; no photo.
Father’s Day Recipes
Scott Clime, Wine and Beverage Director
Chris Clime, Chef de Cuisine of PassionFish
Passion Food Hospitality Restaurant Group

Bloody Mary’s


3 tablespoons            Old Bay Seasoning
To taste            Cracked Black Pepper
To taste            Worcestershire Sauce
1 teaspoon            Processed Horseradish
1 squeeze            Sriracha Hot Sauce
1.5 ounces            Vodka
4 ounces            V-8 Juice
1 each                Lime, sliced into wedges

Rub one lime wedge around the rim of a 16-ounce glass, then place the rim into a pile of the Old Bay Seasoning.  Add ice into the glass and the cracked black pepper, Worcestershire, horseradish, and the Sriracha.  Pour the vodka into the glass, and then top off with the V-8 juice.  Garnish with a lime wedge.    

Kid Friendly Hollandaise Sauce

Yields: 1.5 cups


4 each                Egg yolks
2 sticks            Butter, unsalted
1/2 each            Lemon
4 dashes            Tabasco
4 dashes            Lea and Perrins Worcestershire Sauce
2 tablespoons            Hot water
To taste            Salt

Soften the 2 sticks of butter by placing into a microwave safe cup (with the wrappers on top) and microwaving on high for 2 minutes.  Pull the butter out of the microwave, remove any milk solids that have formed on the top, and place back into the microwave.  Heat again until the butter is almost boiling, then remove.
Put your egg yolks, lemon juice, Tabasco, Worcestershire, hot water, and salt into a blender.  Puree the ingredients on high for one minute.  After one minute, slowly pour in the hot clarified butter while continuing to puree all ingredients (not: the butter must still be hot so that it can help cook the eggs).  Keep pureeing until all of the butter has been poured in and sauce has thickened slightly.  Serve over eggs or any other breakfast favorite, and enjoy!

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