Main Course

Course: 

Base:

  • 2 cups beef flap steak (or sirloin), cut in 1/4-inch dice
  • 6 tablespoons Chef Paul Prudhomme's Fajila Magic®, in all
  • 2 tablespoons vegetable oil, in all
  • 2 tablespoons unsalted butter, in all
  • 2 cups onions, chopped
  • 1 cup red bell peppers, chopped 
  • 1 cup yellow bell peppers, chopped
  • 1 cup corn kernels
  • 1 cup tomato, finely diced
  • 4 cups baby spinach leaves
  • 2/3 cup chicken stock

Assembly:

  • 1½ cups Orange Magnolia Sauce
  • 4 cups cooked rice
  • 8 medium sized bell peppers

Orange Magnolia Sauce:

  • 2 tablespoons Chef Paul Prudhomme's Seafood Magic®
  • 6 tablespoons unsalted butter
  • 1 teaspoon dark brown sugar
  • 1 cup ketchup
  • 1 cup heavy cream

Chef Paul Prudhomme's Stuffed Bell Peppers

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Course: 
  • 3 Mirlitons, sliced lengthwise (substitute another squash or eggplant if mirliton is unavailable)
  • 1/4 lb butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1/4 cup diced garlic
  • 1/2 lb diced ham
  • salt and pepper to taste
  • pepper sauce to taste
  • 1 cup chicken stock
  • 1 cup shrimp, peeled and devained
  • 1/4 cup chopped parsley
  • 1½ cup italian bread crumbs
  • 6 pats of butter

Shrimp and Ham Stuffed Mirliton

Shrimp and Ham Stuffed Mirliton

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  • 3 boneless, skinless chicken breasts, cubed (about 2 pounds) 
  • 6 cups chicken stock
  • Bouquet garni (3 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf, preferably fresh, 6 black peppercorns, tied together in cheesecloth) 
  • 2 cups unbleached all-purpose flour 
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce), plus more for garnish 
  • 1 tablespoon baking powder 
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground black pepper
  • 1 cup whole milk
  • 3 tablespoons unsalted butter 
  • 1 tablespoon canola oil
  • 1 onion, preferably Vidalia, chopped 
  • 3 carrots, cut into 1/2-inch rounds 
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 2 cloves garlic, finely chopped 
  • 10 ounces fresh baby spinach 
  • 1/2 teaspoon red pepper flakes (optional)

New Southern Chicken and Herb Dumplings

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FOR CARAMELIZED ONIONS: 

2 tablespoons olive oil

3 large sweet onions, sliced

1 teaspoon salt

1 tablespoon water


FOR SEASONED SALT: 

  • ¾ cup kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons paprika
  • 1 tablespoon celery salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon dried oregano
  • ½ teaspoon ground thyme
  • ½ teaspoon ground cinnamon

FOR BURGERS:

  • 2 ½ pounds freshly ground chuck, 80% lean
  • 9 slices deli-style American cheese, quartered
  • Buttermilk Slider Rolls (recipe follows)
  • 647 Secret Sauce (recipe follows)
  • One 16-ounce jar dill pickle chips

SPECIAL EQUIPMENT: Muffin tins with 4-ounce (12o ml) cups (or disposable aluminum muffin tins), enough for 18 sliders


BUTTERMILK SLIDER ROLLS

  • 6 tablespoons (¾ stick) butter
  • ½ cup sugar
  • 1¼ cups buttermilk
  • 4 cups flour
  • 1 tablespoon kosher salt 
  • 1 packet (2¼ teaspoons) active dry yeast, dissolved in
  • ½ cup warm water

SPECIAL EQUIPMENT: Muffin tins with 4-ounce cups


647 SECRET SAUCE

  • ¼ cup mayonnaise 
  • ¾ cup finely chopped dill pickles, drained well 
  • 2 tablespoons Dijon or spicy brown mustard 
  • 2 tablespoons ketchup 
  • ½ teaspoon sugar, or more to taste
  • Freshly cracked black pepper, to taste

Smokin' Sliders with 647 Secret Sauce

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FOR THE BRINE:

  • 3 cups water
  • ½ cup kosher salt
  • ½ cup packed brown sugar
  • 3 bay leaves
  • 2 tablespoons white peppercorns
  • 8 giant shrimp, 3 to 4 ounces each

 

FOR CRAB CAKE STUFFING: 

  • 1½ medium carrots, peeled and cut into ¼ inch dice 
  • 1½ ribs celery, cut into ¼ inch dice 
  • 1 medium onion, cut into ¼ inch dice 
  • 1 tablespoon minced garlic
  • 2 tablespoons unsalted butter 
  • ¼ cup mayonnaise
  • Zest of 4 lemons 
  • 1 tablespoon chopped fresh thyme 
  • ¼ cup freshly chopped fresh parsley 
  • 2 teaspoons Old Bay Seasoning
  • 1 cup panko or bread crumbs 
  • 2 cups lump crabmeat 
  • Kosher salt and freshly cracked black pepper, to taste

IQUE: HOLLANDAISE SAUCE

  • 2 cups water
  • 3 egg yolks
  • 1 tablespoon fresh lemon Juice
  • ¾ cup (1½ sticks) unsalted butter, cut into small cubes
  • 2 teaspoons Tabasco sauce
  • 1 tablespoon IQUE Dry Rub (recipe follows)

IQUE: DRY RUB 

  •  1 cup turbinado sugar
  • ¾ cup kosher salt 
  • ½ cup high-quality paprika (we like Spanish paprika)
  • 6 tablespoons chili powder 
  • 2 tablespoons cumin seeds, freshly ground
  • 4 teaspoons mixed peppercorns, freshly ground
  • 4 teaspoons (12 g) garlic granules 3 teaspoons onion granules
  • 2 teaspoons MSG (or Accent), optional
  • 1 teaspoon chipotle powder

Colossal BBQ Shrimp with Crab Cake Stuffing

 

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Course: 

QUICK PIRI-PIRI MARINADE 

  • 2 cups (16fl oz/500 ml) olive oil 
  • 1 tablespoon red pepperflakes 
  • ½ cup (4fl oz/125 ml)fresh lemon juice 
  • 3 cloves garlic, smashed
  • 4 broiler chicken halves, about 1 lb (500 g) each 
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • salt and freshly ground black pepper to taste

Grilled Chicken on a Spit

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  • 4 thick red (Spanish) onion slices 
  • 4 thick beefsteak tomato slices 
  • 1½ tablespoons fresh lemon juice 
  • 4 tablespoons olive oil 
  • 1½ lb (660 g) ground (minced) sirloin or chuck
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper 
  • 3 tablespoons bottled chili sauce, or to taste
  • ¼ cup (2 fl oz/60 ml) ice water 
  • 4 large onion rolls or hamburger buns, split
  • ¾ cup (2½ oz/75 g) shredded iceberg lettuce

Classic American Hamburger

Classic American Hamburger

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  • ½ cup (1 stick) unsalted butter
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 tablespoons chopped green onion (white part only)
  • 1 teaspoon minced garlic
  • 2 large egg yolks, slightly beaten
  • 1 (12-ounce) can evaporated milk
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 2 cups finely grated Gruyere cheese
  • 1 pound jumbo lump Gulf crabmeat, picked over for shells and cartilage
  • 1 tablespoon minced fresh parsley

Jumbo Lumb Gulf Crab Au Gratin

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