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 |
Serves 24-30 people
Cookbook. You can purchase the cookbook and a sampling of four of our seasoning blends (2-oz. Poultry Magic, 2-oz. Meat Magic, 2-oz Seafood Magic, and 2-oz. Vegetable Magic) for only $19.95! If you have questions about items needed for ... [... 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 |
Cornbread Dressing
Process the eggs and milk together in a blender at medium speed until fully combined, about 20 seconds. Set aside. Spread the crumbled Cornbread on a sheet pan and bake in a 300°F oven until the crumbs are dry and a touch of brown is showing on ... [... more]
Chef Paul |
Dirty Rice
Place the oil, gizzards, pork and bay leaves in a large, heavy skillet, preferably nonstick, over high heat and stir well. Cook, stirring occasionally, until the meat is thoroughly browned, about 7 to 10 minutes. Stir in the Add the stock and ... [... more]
Chef Paul |
Shrimp Dressing
Melt 6 tablespoons of the butter in a 5-quart pot together with the bay leaves over high heat. When butter is melted, add the onions. Cook, stirring frequently, until onions are beginning to brown on the edges, about 5 minutes. Add the celery, ... [... more]
Chef Paul |
Makes about 4 1/2 quarts
Melt the butter in a large pot over high heat. Add the reserved onions and cook, stirring well, for 2 minutes. Add the mashed garlic and 2 tablespoons of the If you are making this gravy for a Turducken, you can use the drippings. As soon as the ... [... more]
Chef Paul |
Basque Chicken and Shrimp in Wine
Heat the oil in a heavy 12-inch skillet over high heat. When the oil is very hot, after about 4 minutes, add the chicken pieces, in batches if necessary, and brown them on all sides, about 8 to 10 minutes. Transfer the chicken to a bowl and set ... [... 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 |
Coffee-Nut Chicken
Combine the seasoning mix ingredients in a small bowl. Roast the pumpkin seeds, pecans, poppy seeds, and sesame seeds, one type at a time, in a small skillet over medium heat, stirring and shaking the pan constantly to avoid scorching, until they ... [... 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 |
