Connolly Patrick - Connolly, Patrick

Patrick Connolly

Biography

James Beard Award-winning chef Patrick Connolly opened Rider in March 2016. Prior to opening Rider, Chef Connolly worked as executive chef at Radius in Boston, MA and executive chef at Bobo in New York City. He returned to his native St. Louis, MO to open Italian gastropub Basso before heading back to the East Coast in 2015 to open Rider.

James Beard Award-winning chef Patrick Connolly opened Rider in March 2016. Prior to opening Rider, Chef Connolly worked as executive chef at Radius in Boston, MA and executive chef at Bobo in New York City. He returned to his native St. Louis, MO to open Italian gastropub Basso before heading back to the East Coast in 2015 to open Rider.

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What is your favorite NYC restaurant? And what is your go-to dish? St Anselm - the grilled sardines What is your ultimate meal? Bouillabaisse on the beach What three things are always in your pantry? Dried mangoes, mixed nuts, sriracha. If you weren't a chef, what would you be? Filmmaker If you could cook with anyone, who would that be? Julia Child What’s your favorite NYCWFF memory? Hanging with my wife and Debi Mazar after a rooftop event in 2011.

Recipe Name:
Hot Fried Egglpant, sweet togarashi, lime yogurt, shiso

Recipe Ingredients:
20 fairytale eggplant, peeled
2 qt canola oil heated to 350º
1 pt AP flour
1 gal ice water

1 qt buttermilk
1 pt AP flour
1 pt corn starch
1 pt semolina

5 togarashi
10 brown sugar
1 chili powder
1 paprika
1.5 granulated garlic
salt to taste

1 cup greek yogurt
juice and zest of 1 lime

2 T honey

10 ea green and red shiso leaves
zest of 1 lemon julienned

Recipe Instructions:
Peel the eggplant
Dredge in AP flour
Dunk in ice water
Remove from ice water, pat dry, blanch fry in the oil for 5 min each

Toss blanched eggplant in buttermilk
Toss in the AP, semolina, corn starch mixture
Fry until crisp and brown (~5min)

Add some of the hot oil to the togarashi mixture – wet sand consistency
Toss the eggplant immediately into the hot fry mix coating well
Transfer to a paper towel and season with salt
Transfer eggplant to a plate
Drizzle with honey
Put the lime yogurt in a piping bag and dollop here and there among the eggplant
Finish with torn shiso leaves and the julienne lemon zest