Avery Island Seafood Gratinee
Divide the pasta between four ovenproof serving bowls. Top each bowl with 1/4 of the tomato, shrimp, scallops and fish, then top each bowl with 1 cup of the sauce. Sprinkle each bowl with 1/4 of each of the three cheeses. Bake until the dish is ... [... more]
Chef Paul |
Sloppy Joes
Put a medium size pot over high heat. Add the oil, the onions and the celery. Stir the onions and celery for 1 minute. Add the Spoon about 1/2 cup of the Sloppy Joe mixture into each bun. . Stir for 1 minute. Add the ground beef and stir, using ... [... more]
Chef Paul |
Breakfast Pizza
Brush the pizza crust lightly with olive oil. Spread the ketchup in a thin layer on the crust, avoiding the edges. Sprinkle the crust with the Bake at 400° until the sausage is cooked, about 10 minutes. Beat the eggs until fully combined. Remove ... [... more]
Chef Paul |
Chicago Classic Deep Dish Pizza
Note: This recipe is based on the style of pizza that was created in Chicago during the 1940's. Because the recipe uses uncooked Italian sausage, it is important that the sausage be pressed out as thinly as possible. This helps the sausage to ... [... more]
Chef Paul |
Bloody Mary
Over ice in a tall glass, add the pepper, salt and celery salt, then add the Magic Pepper Sauce and Worcestershire. Add the vodka and fill with tomato juice. Stir well, Garnish with a celery stalk and a wedge of lime. [... more]
Chef Paul |
Super Snack Mix
Combine the peanuts, pretzels and Chex® cereal in a baking pan and toss well. Combine the melted butter, Worcestershire sauce and Preheat the oven to 250 and pour over the peanut mixture. Toss well to combine. Bake the mixture until it is toasty ... [... more]
Chef Paul |
Fish En Papillote
Make 6 hearts out of parchment paper: Cut 6 sheets of paper 18 inches square and fold them in half. Cut out the shape of a heart half in each, and open up to hearts measuring 18 inches across the widest part and 13 inches from the top "V" to [... more]
Chef Paul |
Roast Leg of Lamb
Preheat an 8-inch skillet, preferably nonstick, over high heat to 350°, about 2 to 3 minutes. Add the onions, bell peppers, celery and 2 tablespoons of the seasoning mix. Stir and cook for 3 minutes. Add the stock, scrape the bottom of the ... [... more]
Chef Paul |
Rosemary Beef Skewers
In a mixing bowl, toss the vegetables with 2 teaspoons of the In a skillet over high heat, make a roux with the butter and flour. Whisk constantly until the roux is tan color, then add the Cook the skewers on a lightly oiled charcoal grill, or in ... [... more]
Chef Paul |
Marinated Roasted Peppers
Cut the peppers into 1-inch squares and add them to the marinade. Marinate for at least 4 hours, preferably overnight, before serving. Store in the refrigerator. Combine the first eight ingredients in a small bowl to make the with the vinegars, ... [... more]
Chef Paul |
Andouille Sausage Dressing
Melt 1 tablespoon of the butter in a 5-quart pot over high heat. When the butter is melted, add the ground andouille. Cook, stirring and scraping the bottom frequently to prevent sticking, until the andouille is beginning to brown and the oil is ... [... more]
Chef Paul |
South Miami Cuban Stew
Drizzle the olive oil on the beef, ham and the chorizo, mixing well with your hands. Cook, stirring once or twice until browned on all sides, about 6 minutes. Remove the chorizo and ham with a slotted spoon and set aside. Add the beef to the pot ... [... more]
Chef Paul |
