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 |
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 |
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 |
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 |
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 |
Mint Sauce
Combine the browned flour with 1/2 cup of the liquid from the Roast Leg of Lamb and set aside. Place the remaining liquid from the roast, the beef stock, and the mint leaves into a heavy 3-quart pot over high heat. Bring to a full boil, whisk in ... [... 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 |
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 |
Apples & Cinnamon on Bread Patricia
Combine the egg mixture ingredients thoroughly in a baking pan and soak each piece of bread until it is moist all the way through. The 4 slices of bread should absorb Note: For best results, use day-old bread-the bread won't absorb the egg ... [... more]
Chef Paul |
Makes about 9 cups crumbled
In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and ; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are ... [... more]
Chef Paul |
Three Seed Bread
Place a 10-inch nonstick skillet over high heat and add the pumpkin, poppy and sesame seeds. Cook, shaking skillet occasionally, until the seeds start to pop and turn brown, about 3 to 4 minutes. Remove from heat and set aside. Add the yeast to ... [... more]
Chef Paul |
