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 |
Jazzy Potato Soup
Place 1/4 cup of the skim milk, the cottage cheese and the flour in a blender, and blend until smooth and creamy. Add the remaining skim milk, blend until thoroughly mixed, remove from blender, and set aside. Add the onions, celery, small diced ... [... more]
Chef Paul |
Stuffed Turkey Roast
In the top of the roast, cut 8 to 10 slits, 1 inch wide and about 3/4 of the way through. Sprinkle all the surfaces of the roast with 1 tablespoon of Poultry Magic and rub it in well. Preheat the oven to 225°. Preheat a 12-inch skillet, ... [... more]
Chef Paul |
Chicken in a Fruit Sauce
Combine the first five ingredients in a small bowl to make the seasoning mix. Sprinkle the chicken pieces evenly with 1 tablespoon plus 2 teaspoons of the seasoning mix and rub it in well. Heat the oil in a heavy 5-quart pot over high heat just ... [... more]
Chef Paul |
Avocado Stuffed with Crabmeat Salad
Heat the oil in a 10-inch skillet over high heat. Add the onions and cook, stirring frequently, until the onions are brown on the edges, about 4 minutes. Add the red and yellow bell peppers and stir well. Continue to cook, stirring frequently, ... [... more]
Chef Paul |
Louisiana Shrimp Boil
Place the shrimp (or crawfish) in the kitchen sink. Rinse once or twice in lukewarm water. Fill the sink with fresh water to cover the shrimp (or crawfish) and leave them there until you're ready to cook them. Bring 3 gallons of water to a boil ... [... more]
Chef Paul |
Saucy Sausalito Stir Fry
Combine the first three ingredients together thoroughly in a small bowl to make the Place the shrimp and scallops in a bowl, sprinkle with all of the Heat the sesame, peanut, and olive oils in a 14-inch skillet or wok over high heat. When the oil ... [... more]
Chef Paul |
Pressure Cooker Short Ribs and Vegetables
Season the ribs evenly on all sides with the Place a rack in the pressure cooker. Add the seasoned ribs and water to the cooker. Close the cover securely. Place the pressure regulator on vent pipe. Place the cooker over high heat and bring 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 |
Green Tomato Chow Chow
Combine the first three ingredients in a small bowl to make the [... 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 |
Wall Street Salad
Sprinkle the apples with the citrus juices and toss lightly. Add the celery, raisins and walnuts and toss gently. Combine the mayonnaise, Vegetable Magic and Magic Pepper Sauce in a small bowl, then add to the salad. Stir gently but thoroughly to ... [... more]
Chef Paul |
