Culinary professionals and their favorite recipes: today, more than ever, African-Americans are entering into unique culinary professions—from winemaking to managing mega food changes. In recognition of Black History Month, we are featuring four professionals who will be making history in the culinary world - Date With a Dish

Ebony, Feb, 2003 by Charlotte Lyons

Without washing pan, add fresh okra; season lightly with salt and pepper, and saute until lightly browned. Add 2 to 3 tablespoons olive oil if needed. (If using frozen okra, place on baking sheet and bake at 375 degrees until lightly browned, about 20 minutes, then saute as directed.) Add onions and saute until translucent. Add tomatoes and cook, stirring, about 30 minutes, until okra is no longer slimy. Transfer okra mixture to large stockpot. Add 2 cups shrimp broth, 2 cups ham broth and stir. Add parsley, thyme, bay leaves and salt and pepper to taste. Simmer for 1 1/2 hours. Add ham, sausage and chicken, cover and simmer 1 to 1 1/2 hours. Add 1 to 2 cups shrimp broth, 3 cups ham broth and simmer, covered, stirring occasionally, 1 to 1 1/2 hours longer. (It may be necessary to add some of the broth earlier if meats appear dry.) Season the shrimp lightly with salt, pepper and Cajun seasoning to taste. Saute in 2 to 3 tablespoons olive oil until pink, 3 to 4 minutes. Remove from pan. When ready to serve, add shrimp and crab legs to gumbo and simmer, covered, for 5 minutes. Discard bay leaves. Serve over rice.

Yields 12 servings

Regynald G.
Washington's
Osso Bucco (Braised
Veal Shanks)

10 veal shanks, about 6 to 9
  ounces each
2 teaspoons salt
All-purpose flour
5 ounces chopped onion
2 cloves garlic
1 teaspoon oregano
1/2 cup olive oil
2 teaspoons sweet basil
1 3/4 ounces tomato puree
7 ounces tomato Concasseus
3/4 to 1 1/4 cup dry port wine
1 cup beef stock

Season the veal shanks with salt. Coat the shanks with flour and brown on all sides in olive oil. Add the onion, garlic and herbs. Add the tomato puree, tomato Concasseus (peeled, seeded and crushed tomatoes) and the Port wine. Cook and reduce heat. Add the beef stock and braise until meat is tender. When serving, sprinkle with gremolata (a mixture of finely chopped parsley, garlic and grated lemon rind).

Yields 10 servings

Rochelle Brown's
Marcus Samuelsson's
Tandoori-Smoked
Salmon With Citrus
Salsa

FOR THE SALMON

1 cup sugar
1/2 cup sail
2 cups water
2 8-ounce salmon fillets with the
  skin on or off, cleaned and
  trimmed
1 cup wood chips, preferably
  apple wood
Vegetable oil for the grill
2 tablespoons Tandoori spice
  mix

FOR THE SALSA

1 clove garlic, minced
2 tablespoons grapeseed oil
1 teaspoon mustard
2 teaspoons sherry vinegar
1 lime, pink grapefruit and
  orange, peeled, seeded and
  separated into segments
4 fresh mint leaves, finely
  chopped
4 sprigs fresh cilantro, finely
  chopped

In a container large enough to immerse the salmon fillets, mix the sugar and salt in the water until they dissolve. Add the salmon to the brine and refrigerate for up to 2 1/2 hours. At the same time, in a separate container, cover the wood chips with water and soak them. When it's almost serving time, remove the salmon from the curing liquid and pat dry. Drain the wood chips and spread them on the bottom of a stove-top smoker (see note). Place the tray on top of the wood chips to catch the juices. Lightly brush the grill with the oil. Place the fillet, skin-side down if you've left the skin on, on top of the grill. Slide the cover on the smoker and place the whole apparatus on the stove-top over low heat. Smoke the salmon for 3 minutes. Turn off the heat, allow the smoker to cool and the smoke to dissipate, then remove the fillets. Rub both sides of the fillets with the Tandoori spice mix to coat, transfer to platter, and keep warm in a low-temperature oven.