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 |
Makes Approximately 10 Cups
Combine the first eight ingredients in a small bowl to make the seasoning mix. Toast the cornmeal in a 6- to 8-inch skillet over high heat, stirring constantly, until it turns light brown, about 10 minutes. Heat the oil in a 5-quart pot over high ... [... 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 |
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 |
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 |
Chef Paul Prudhomme's ground dried Pasilla chile peppers
Combine the first eight ingredients together in a small bowl to make the . Toast the cornmeal in a 6 to 8-inch skillet over high heat, stirring constantly, until it turns light brown, about 10 minutes, then remove from the skillet to stop the ... [... more]
Chef Paul |
Makes about 1 gallon
In a stock pot, or other large pot, bring 2 gallons of water to a boil. Reduce the heat to a slow simmer. Preheat the oven to 400°F. Place the reserved bones and necks in a roasting pan. Place in the oven and roast until the bones are a rich ... [... more]
Chef Paul |
Lamb Stew
Add enough water to the chickpeas to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the peas absorb the water, they will more than double in volume. Combine the first eight ingredients in a small bowl to make the ... [... more]
Chef Paul |
Corn and Andouille Soup
Melt the butter in a small skillet over high heat. When the butter is melted, whisk in the flour. Continue to whisk constantly until the roux is light tan color, about 2 minutes. Add the 2 teaspoons of the When the roux is cooled, combine the ... [... more]
Chef Paul |
Butternut Squash Soup
Place the evaporated milk and dry milk in a blender or food processor and process until smooth and creamy; set aside. Place the puréed squash into the pot and cook, frequently scraping up the brown bits on the bottom of the pot, until the mixture . [... more]
Chef Paul |
Elixir of Portobello
To roast the oven, if you have a gas range, simply place the onion right on the burner, in a high flame, and roast, turning with tongs, until the outer skin is charred all the way around. If your range is electric, you can roast in a preheated ... [... more]
Chef Paul |
