Lentil Soup
Preheat a heavy 5-quart pot, preferably non-stick, over high heat to 350°, about 4 minutes. Add 1 cup of the onions, 1 cup of the bell peppers, 1 cup of the celery, and the bay leaves. Stir and cook, scraping the bottom of the pot occasionally to ... [... more]
Chef Paul |
Chicken & Smoked Sausage Gumbo
Combine the onions, bell peppers and celery in a bowl and set aside. Return the pan to high heat and gradually whisk in the reserved 1/2 cup seasoned flour. Cook, whisking constantly, until the roux is dark red-brown, about 31/2 to 4 minutes, ... [... more]
Chef Paul |
Seafood Jambalaya
Add the tomatoes and cook about 7 minutes, stirring frequently. Add the tomato sauce and cook for 7 minutes more, stirring often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring once or ... [... more]
Chef Paul |
Pick Up Sticks
Heat the oil in a large skillet over high heat, about 2 minutes. Add the onions, carrots and celery and stir well. Cook, stirring frequently, until onions are translucent, about 3 minutes. Add the pork and Spread the mixture in a thin layer on a ... [... more]
Chef Paul |
Seafood Crêpes
In a medium-size bowl combine the milk, eggs, oil, sugar, nutmeg and salt; mix well with a metal whisk. Add the flour and whisk again just until blended and no lumps of flour remain; do not overbeat. Very lightly oil an 8-inch slope-sided crêpe ... [... 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 |
Battered Fried Chicken Fingers
Pour enough oil into a medium sized pot about 2 inches deep and place over high heat. Bring the temperature of the oil to 350°F. It's important to keep the temperature of the oil as close to 350°F as possible. While the oil is heating, prepare ... [... more]
Chef Paul |
Fried Chicken Fingers
Pour enough oil into a medium sized pot about 2 inches deep and place over high heat. Bring the temperature of the oil to 350°F. It's important to keep the temperature of the oil as close to 350°F as possible. While the oil is heating, prepare ... [... more]
Chef Paul |
Cream Cheese & Ham Tortilla Rolls
Combine cream cheese, lemon juice, , artichokes and pimientos in a mixing bowl. Layer each tortilla with the cream cheese mixture, ham and provolone. Roll the tortillas tightly and wrap in plastic wrap to hold the form. Refrigerate at least two ... [... more]
Chef Paul |
Fried Green Tomatoes with Cream Gravy
Sprinkle the tomato slices evenly with a total of 2 teaspoons Fry the bacon in a 12-inch skillet over high heat, stirring occasionally, for 3 minutes. Reduce the heat to medium and cook until the bacon is browned and crisp, about 4 to 5 minutes. ... [... more]
Chef Paul |
Jalapeño Pie
Note: You can use more or less jalapeño peppers depending on your taste and the amount of heat desired. Jalapeños can vary considerably in heat depending on where they are grown and the time of the year, so it is a to taste them first [... 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 |
