12/31/07 Chicken Salad Méditerranéenne
From Chef Kyle Shadix, MS, RD

Ingredients:
3 T olive oil
1 T red wine vinegar
3 T chopped fresh tarragon
¼ C fresh lemon juice
1 T Dijon mustard
Zest of 2 lemons
2 C cooked chicken breast
1 C dry orzo, cooked, rinsed, and cooled
1 C golden raisins
1 pint cherry tomatoes, cut in halves
1 bunch scallions, finely chopped
¼ C chopped, pitted Kalamata olives
3 T drained capers
½ C fresh parsley, finely chopped

Directions:
Combine oil, vinegar, tarragon, lemon juice, mustard, and lemon zest in a small bowl; whisk to blend.

Transfer cooked orzo to a large bowl, add golden raisins, and pour dressing over pasta and raisins. Stir and allow to sit for 10 minutes while raisins plump up slightly.

Add remaining ingredients and toss to coat. Allow to chill.

Makes 5 servings

Nutrition Analysis Per Serving
Calories: 352
Protein: 16 g
Carbs: 50 g
Total Fat: 12 g
Saturated Fat: 0.5 g
Cholesterol: 26 mg
Sodium: 309 mg
Fiber: 6 g

12/28/07 Kalamata Olive Hummus
From Chef Beverly Lynn Bennett

Ingredients:
1 C Kalamata olives, pitted
2 15-oz cans chickpeas, rinsed and drained
6 to 8 large cloves garlic
1/3 C balsamic vinegar
¼ C lemon juice
3 T filtered water
3 T raw tahini
2 T olive oil
1 tsp ground cumin
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ C fresh chopped parsley

Directions:
Roughly chop the olives and set aside ½ cup. In a food processor, place the remaining chopped olives, chickpeas, garlic, balsamic vinegar, lemon juice, water, tahini, olive oil, and seasonings and process 1 to 2 minutes until smooth and creamy. Scrape down the sides of the container, add parsley, and process an additional 30 seconds. Transfer hummus to a medium bowl, stir in reserved chopped olives, and serve.

Serve with pita bread or assorted raw vegetables for a snack or appetizer, or use as a filling for sandwiches, wraps, or hollowed-out or sliced vegetables. Store hummus in an air-tight container in the refrigerator for up to one week or in the freezer for several months.

Makes 16 servings

Nutrition Analysis Per Serving
Calories: 81.86
Protein: 2.52 g
Carbs: 8.73 g
Total Fat: 4.33 g
Saturated Fat: 0.44 g
Cholesterol: 0 mg
Sodium: 234.76 mg
Fiber: 1.89 g

12/27/07 Grand Prize Cookbook Contest Winner: Baked Stuffed Zucchini
From Mary Bennett, RD, of Corning, New York

Ingredients:
½ lb 95% lean ground beef
1 large onion, finely diced
2 medium zucchinis
1 tsp prepared minced garlic
1 large tomato, diced
¾ tsp dried basil
Salt and pepper to taste
½ C seasoned breadcrumbs
1/3 C Parmesan cheese
32-oz can spaghetti sauce
8 oz shredded part-skim mozzarella cheese

Directions:
Fill a large pot with water and bring to a boil. Cut off ends of zucchini and cut lengthwise. Scoop out center of each half, leaving ¾-inch-thick shell; reserve center portion. Cut each of the four half shells crosswise to yield 8 half shells. Place shells into boiling water for approximately 8 to 10 minutes or until slightly tender; remove and cool slightly.

Meanwhile, brown ground beef and diced onion over medium heat until onion is softened and meat is browned. Drain off any excess fat. Chop reserved zucchini centers. Add chopped zucchini, tomatoes, and seasonings to beef mixture. Sauté over medium heat for 5 minutes or until vegetables are slightly tender. The mixture will become slightly wet as the vegetables soften. Add breadcrumbs and Parmesan cheese, mixing thoroughly until crumbs soak up the liquid. Remove from heat.

Preheat oven to 350ºF. Spread 8 oz of spaghetti sauce into the bottom of casserole dish. Place zucchini into pan. Divide stuffing mixture into 8 portions (approximately 1/3 cup each) filling each zucchini shell. Top with 2 to 3 T reserved spaghetti sauce. Sprinkle each with 1 oz of mozzarella cheese. Spray a piece of foil lightly with vegetable oil spray. Cover with foil, vegetable spray side down. Bake in a 350ºF preheated oven for 40 minutes or until fork tender. Remove foil and bake another 5 to 10 minutes or until cheese is melted. Serve with remaining sauce if desired.

Makes 8 servings

Nutrition Analysis Per Serving
Calories: 232.59
Protein: 17.52 g
Carbs: 20.58 g
Total Fat: 9.5 g
Saturated Fat: 4.96 g
Cholesterol: 37.65 mg
Sodium: 1,111.38 mg
Fiber: 1.49 g*

Note: Nutrients marked with an asterisk (*) indicate data totals with some values not available. This may result in an underreporting of values.

12/24/07 Crunchy Asian Salad
From Linda Kees, RD, of Boise, Idaho

Ingredients:
1 C broccoli florets
1 C cauliflowerets
1 C cherry tomatoes
½ C fresh snow peas
2 green onions, thinly sliced
½ C sliced water chestnuts, drained
4½ tsp reduced sodium soy sauce
1 T cider vinegar
1 T sesame oil
¾ tsp sugar or Splenda
½ tsp sesame seeds, toasted
½ tsp olive oil
Dash pepper

Directions:
In a large bowl, combine broccoli, cauliflowerets, tomatoes, snow peas, and green onions. Stir in water chestnuts.

In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar/Splenda, sesame seeds, olive oil, and pepper. Pour over broccoli mixture. Stir to coat. Cover and refrigerate until chilled.

Makes 4 servings

Nutrition Analysis Per Serving
Calories: 82
Protein: 2 g
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 10 mg
Sodium: 250 mg
Fiber: 3 g

12/20/07 Peppermint Mousse

Ingredients:
1 box sugar-free instant white chocolate pudding mix
2 C fat-free milk
½ tsp peppermint extract
3 drops red food coloring
1½ C fat-free Cool Whip

Directions:
In a bowl, mix pudding mix, milk, peppermint extract, and food coloring. Whisk for 2 minutes. Refrigerate for 5 to 10 minutes. Add Cool Whip and mix for 2 additional minutes. Spoon into parfait glasses.

Makes 4 servings

Nutrition Analysis Per Serving
Calories: 114.39
Protein: 4.18 g
Carbs: 21.01 g
Total Fat: 0.22 g
Saturated Fat: 0.14 g
Cholesterol: 2.45 mg
Sodium: 398.75 mg
Fiber: 0 g

12/20/07 Morning Frittata

Ingredients:
1 1/3 C frozen hash brown potatoes
1/3 C chopped green pepper
1/3 C diced turkey bacon
½ tsp salt
½ tsp hot sauce
1/8 tsp black pepper
Equivalent of 4 eggs, egg substitute
4 egg whites
¼ C shredded, part-skim mozzarella cheese
2 T chopped green onions

Directions:
Preheat broiler. Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Add potatoes, peppers, and bacon; sauté until potatoes are golden brown. Remove from pan. Wipe pan and recoat with cooking spray. Combine salt, hot sauce, pepper, egg substitute, and egg whites and whisk in a medium bowl. Stir in potato mixture, cheese, and chopped green onions. Heat pan over medium heat. Pour in egg mixture. Reduce heat to medium-low; cook until bottom is lightly browned. Wrap handle of pan with foil. Broil until top is lightly browned, almost 2 minutes, and set.

Makes 4 servings

Nutrition Analysis Per Serving:
Calories: 155.76
Protein: 15.07 g
Carbs: 14.98 g
Total Fat: 3.84 g
Saturated Fat: 1.58 g
Cholesterol: 10.51 mg
Sodium: 678.27 mg
Fiber: 1.28 g*
Note: Nutrients marked with an asterisk (*) indicate data totals with some values not available. This may result in an underreporting of values.

12/19/07 Whole Wheat Cranberry Banana Bread
From Chef Kyle Shadix, MS, RD

Ingredients:
1¾ C whole wheat flour
1½ C all-purpose flour
2 tsp baking soda
½ tsp cinnamon
½ tsp salt (optional)
4 large eggs at room temperature
1 1/3 C brown sugar
1 C granulated sugar
½ C vegetable oil
½ C unsweetened applesauce
3 C mashed very ripe bananas
¼ C sour cream
2 tsp vanilla
½ C toasted and chopped pecans or walnuts
1 C dried cranberries soaked in 1 C of orange juice for at least 2 hours (discard orange juice that does not soak into the cranberries.)

Directions:
Preheat oven to 350ºF. Spray two (9x5x3-inch) metal loaf pans, then dust with flour.

Sift together flours, baking soda, cinnamon, and salt into a bowl.

With an electric mixer, beat eggs and sugars until very thick and mixture forms a ribbon when beater is lifted, approximately 8 minutes. Reduce speed to low and add oil in a slow stream. Add applesauce, then mix in bananas, sour cream, and vanilla.

Remove bowl from mixer and fold in flour mixture, nuts, and cranberries.

Divide batter between loaf pans and bake until golden brown and a wooden toothpick comes out clean, approximately one hour to one hour and 15 minutes.

Makes 2 loaves, 10 slices each

Nutrition Analysis Per Serving
Calories: 217
Protein: 4 g
Carbs: 32 g
Total Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 22 mg
Sodium: 139 mg
Fiber: 3 g

12/18/07 Vegetarian Cookbook Contest Winner: Roma Lasagna
From Executive Chef Diane Halferty of Corpus Christi, Texas

Ingredients:
12 uncooked lasagna noodles
½ C dry sherry or unsweetened apple juice
1 medium onion, finely chopped (½ C)
1 package (8 oz) sliced fresh mushrooms (3 C)
2 large zucchini, shredded (about 4 C)
2 medium red or green bell peppers, chopped (1 C)
½ tsp salt
2 C chopped fresh spinach
1 tsp dried basil leaves
½ tsp dried oregano leaves
1 container (15 oz) reduced-fat ricotta cheese
1 C fat-free or reduced-fat cottage cheese
¼ C grated Parmesan cheese
1 can (8 oz) tomato sauce
1 C shredded nonfat mozzarella cheese (4 oz)

Directions:
Heat oven to 425ºF. Spray 13- X 9-inch (3-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray. Cook lasagna noodles as directed on package; drain.

Meanwhile, in 12-inch nonstick skillet or Dutch oven, heat sherry to boiling over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Stir in mushrooms, zucchini, bell peppers, and salt. Cook 5 minutes, stirring occasionally. Stir in spinach, basil, and oregano. Cook 2 minutes. Remove from heat; drain well.

In a medium bowl, mix ricotta, cottage, and Parmesan cheeses.

Place 3 cooked noodles in bottom of baking dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layers 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover tightly with foil, sprayed side down.

Bake 25 to 30 minutes or until bubbly around edges. Uncover baking dish; bake 5 minutes longer or until top is lightly golden brown. Let stand 5 minutes before serving. Cut into squares.

Makes 12 servings

Nutrition Analysis Per Serving
Calories: 225.07
Protein: 13.35 g
Carbs: 30.25 g
Total Fat: 4.32 g
Saturated Fat: 2.36 g
Cholesterol: 15.87 mg
Sodium: 400.18 mg
Fiber: 2.01 g*
Note: Nutrients marked with an asterisk (*) indicate data totals with some values not available. This may result in an underreporting of values.

12/17/07 Gluten-free Chocolate Brownies
From Dietitian Kristie Smith of Kahuku, Hawaii

Ingredients: Wet Mix
1/3 C oil
1/3 C light sour cream, plus another ¼ C
2 C sugar
4 eggs

Directions:
Beat together above ingredients.

Ingredients: Dry Mix

1½ C Walrus bread mix (gluten free—see below)
1 tsp baking powder
1 tsp salt
¾ C cocoa, plus another 2 T
1 tsp xanthum gum

Directions:
Stir dry mixture with wet mixture. Add nuts if desired. Bake in greased pan at 350ºF for 30 to 35 minutes. Insert toothpick in middle to check for doneness.

Makes 15 servings

Nutrition Analysis Per Serving
Calories: 312
Protein: 6.2 g
Fat: 10.3 g
Carbs: 50 mg
Cholesterol: 64 mg
Sodium: 382 mg
Fiber: 1.4 g

12/14/07 Southwestern Arepas
From Dietitian Carolyn Meyers of Amsterdam, New York

Ingredients: Arepas

1 C Pamela’s Baking and Pancake Mix
2 T corn meal
1 egg
¾ C water
1 T oil

Directions:
Combine dry ingredients into egg, water, and oil. Mix well. On preheated, lightly oiled, medium-low heat skillet, drop ¼ C mixture and heat until bubbles appear. Flip and heat other side until done in center. Keep warm in 200°F oven until ready to serve, or warm in microwave.

Makes six 4-inch pancakes (2 per serving)

Nutrition Analysis Per Serving
Calories: 250
Protein: 5 g
Carbs: 29 g
Total Fat: 11 g
Saturated Fat: 1.5 g
Cholesterol: 55 mg
Sodium: 460 mg
Fiber 1.5 g

Ingredients: Grilled Chicken with Corn and Fresh Tomato Salsa

2 large (6 to 8 oz each) boneless, skinless chicken breast halves, butterflied, rinsed, and patted dry with tenderloin removed
8 oz chopped fresh tomatoes
¼ C frozen kernel corn
2 tsp drained capers, chopped if large
½ tsp minced garlic
1 T sherry vinegar
2 tsp chopped fresh thyme leaves (1 tsp for salsa, 1 tsp for chicken)
3 T plus 2 tsp extra virgin olive oil
Sour cream (optional)

Directions:
Salsa: Combine tomatoes, corn, capers, garlic, vinegar, 1 tsp thyme, 3 T olive oil in a small bowl. Set aside.

Chicken: Rub each with kosher salt and fresh ground pepper, 1 tsp thyme, 1 tsp olive oil. Grill 3 minutes on one side; flip and grill 2 minutes on other side. Remove from grill and cut into strips.

Serving suggestion: Place 2 pancakes on plate. Top with grilled chicken strips and salsa. Optional: Top with 2 T sour cream.

Makes 2 servings

Nutrition Analysis Per Serving
Calories: 238
Protein: 19 g
Carbs: 7 g
Total Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 48 mg
Sodium: 806 mg
Fiber 1 g

12/13/07 Sweet Sweet Potato Mash

Ingredients:
½ lb sweet potatoes
2 T honey
¼ C skim milk
Cinnamon to taste
Water for boiling

Directions:
Peel and chop potatoes. Add to water and boil 8 to 10 minutes; drain. Add honey and milk. Mash until desired consistency is reached. Mix in cinnamon to taste.

Makes 4 servings

Nutrition Analysis Per Serving
Calories: 84.34
Protein: 1.41 g
Carbs: 20.78 g
Total Fat: 0.05 g
Saturated Fat: 0.03 g
Cholesterol: 0.31 mg
Sodium: 37.65 mg
Fiber: 1.78 g

12/12/07 The Best Flax Cookies Ever
From Sondra Laurent-Michel, MS, RD, of Longmont, Colorado

Ingredients:
½ C heart-healthy margarine spread (eg, Smart Balance or Brummel and Brown)
½ C brown sugar
1/3 C sugar or Splenda
2 egg whites
1 tsp vanilla
½ C all-purpose flour
1 C oat bran
¾ C oats
2/3 C flax meal
1 tsp baking soda
1 tsp each cinnamon and nutmeg (optional)
¼ C natural (no sugar added) applesauce

Directions
Preheat oven to 350°F. In a large bowl, combine the flour, oat bran, oats, flax meal, baking soda, cinnamon, and nutmeg. In a separate bowl (or standing mixer), blend together the margarine, brown sugar, and sugar (or Splenda) until fluffy. Add the egg and vanilla and continue mixing until well blended, and then add applesauce. Combine the dry ingredients to the sugar mixture slowly. Continue mixing until thoroughly combined; mixture will be thick.

Spoon 1 T-size cookies onto pan. Bake 8 to 10 minutes on middle rack. Do not overbake.

Makes 48 servings

Nutrition Analysis Per Serving
Calories: 61
Protein: 1 g
Carbs: 8 g
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 21 mg
Fiber: 1 g

12/11/07 Panko Oven-fried Chicken
From Chef Kyle Shadix, MS, RD

Ingredients:
4 boneless, skinless chicken breasts, washed and patted dry (6 oz each)
½ C panko breadcrumbs
½ tsp paprika
¾ tsp salt
1 large egg
1 T Dijon-style mustard
1 tsp dried thyme
½ tsp freshly ground black pepper
Spray bottle filled with vegetable oil or vegetable-oil cooking spray

Directions:
Preheat oven to 400ºF. Mix eggs, mustard, thyme, and pepper in a shallow dish. Place panko in separate bowl and add paprika and salt. Dip chicken in egg mixture and then in panko. Shake gently and add chicken to baking pan that has been sprayed with cooking spray. Place in hot oven and bake for approximately 30 minutes or until juices run clear. Serve immediately.

Nutrition Analysis Per Serving
Calories: 260.44
Protein: 42.71 g
Carbs: 10.04 g
Total Fat: 4.09 g
Saturated Fat: 1.1 g
Cholesterol: 158.66 mg
Sodium: 667.25mg
Fiber 0.32 g

12/9/07 Vanilla Soy French Toast

Ingredients:
Egg substitute (4 eggs equivalent)
1 C vanilla soymilk
½ tsp sugar
½ tsp cinnamon
8 slices whole wheat bread
4 T butter

Directions:
Beat all ingredients in bowl except for bread and butter. Dip in bread. Melt butter in frying pan over medium heat. Place bread on pan and cook until browned on both sides.

Makes 4 servings

Nutrition Analysis Per Serving
Calories: 379.58
Protein: 15.63 g
Carbs: 44.26 g
Total Fat: 15.4 g
Saturated Fat: 8.42 g
Cholesterol: 30.53 mg
Sodium: 520.62 mg
Fiber: 6.41 g

12/31/07 Magic Red Beans and Rice with Andouille Smoked Sausage and Tasso

Makes 8 servings

By Chef Paul Prudhomme
www.chefpaul.com

Ingredients:
1 pound dry red kidney beans
Water to cover the beans
About 5 quarts Basic Pork Stock (preferred)
or Basic Chicken Stock or water
4 cups finely chopped onions
2½ cups finely chopped celery
2 cups finely chopped green bell peppers
5 bay leaves
1 pound Chef Paul Prudhomme’s Andouille
smoked sausage or any other good pure
smoked pork sausage such as Polish sausage (kielbasa), cut diagonally into ¾ inch pieces (see note)
¼ pound Chef Paul Prudhomme’s Tasso (preferred) or other smoked ham, cut into
1½ x ¼ x ¼ inch julienne strips (see note)
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Meat Magic®
1/8 teaspoon salt
6 cups hot cooked rice (preferably converted)

NOTE: Chef Paul Prudhomme’s Andouille Smoked Sausage and Pork Tasso are available through 1-800-457-2857.

Directions:
Cover the beans with water 2 inches above the beans. Let stand overnight. Drain just before using.

In a 6-quart saucepan or large Dutch oven, combine 6 cups of the stock, the drained beans, 1 cup each of the onions, celery and bell peppers and the bay leaves. Bring to a boil over high heat, stirring occasionally and scraping pan bottom each time to make sure beans don’t stick.

Reduce heat to maintain a simmer and simmer 30 minutes, stirring and scraping pan bottom frequently. Add 2 more cups of stock, 1 cup more onions and the remaining 1½ cups celery and 1 cup bell peppers; bring to a boil over high heat, then reduce heat and simmer 35 minutes, stirring and scraping often.

Stir in 3 cups more stock, the andouille, tasso, Meat Magic, salt and the remaining 2 cups onions; bring to a boil over high heat, stirring occasionally, then reduce heat and simmer for 45 minutes, stirring and scraping pan bottom occasionally. Stir in 2 more cups of stock and return to boil over high heat. Reduce heat and simmer until beans are tender and start breaking up, about 1 hour to 45 minutes more, stirring and scraping pan bottom frequently.

Continue adding more stock, 1 to 2 cups at a time, as gravy cooks down and becomes very thick; you probably will need to add about 6 cups more stock. (If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.) Remove bay leaves and serve immediately.

To serve, for each serving mound ¾ cup rice in the middle of a large heated plate. Spoon a generous 1¼ cups of the beans around the rice and arrange 2 pieces of andouille on top of the beans.

Copyright © 1986 by Paul Prudhomme

12/28/07 Pecan Pralines

By Chef Paul Prudhomme
www.chefpaul.com

The trickiest part about making pralines is judging the precise moment they are done (see note), and then spooning them out quickly so they will harden with just the right texture.

Note: To judge doneness, use one or more of the following guides:

· Candy thermometer will read 240 degrees.

· When done, the batter will begin forming distinct threads on the sides or bottom of the pan.

· Near the end of the cooking time, make a test praline every few seconds. The early test pralines will be somewhat runny, very shiny and somewhat translucent. The ideal praline will have progressed past that stage - - it will not be runny and will be less shiny; when cooked it will be opaque, lusterless and crumbly instead of chewy.

· Near the end of the cooking time, drizzle spoonfuls of the mixture across the pan’s surface. When ready the mixture will form a neat thread across the surface.

Ingredients:
3/8 pound (1½ sticks) unsalted butter
1 cup sugar
1 cup packed light brown sugar
½ cup heavy cream
1 cup milk
1 cup chopped pecans
2 cups pecan halves
1 tablespoons vanilla extract

Directions:
Assemble all ingredients and utensils before starting to cook. You will need a large heavy-bottomed aluminum pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons or an ice cream scoop with a manual release, and a lightly buttered cooked sheet.

Be careful not to get any of the mixture on your skin, as it sticks and can cause serious burns.

Melt the butter in the pot over high heat. As soon as it’s melted, add the sugars and cream. Cook 1 minute, whisking constantly. Add the milk and chopped pecans. Cook 4 minutes more, whisking constantly. Reduce heat to medium and continue cooking and whisking 5 minutes. Add the pecan halves and vanilla and continue whisking and cooking until done, about 15 to 20 minutes longer (see Note on test for doneness). If the mixture starts to smoke toward the end of cooking, lower the heat.

Remove pan from heat. Quickly and carefully drop the batter onto the cookie sheet by spoonfuls using the second spoon to scoop the batter off the first (or use ice cream scoop). Each praline should form a 2-inch patty. Cook and store in an airtight container, or wrap each praline in plastic wrap of foil.

Copyright © 1984 by Paul Prudhomme

12/27/07 Mediterranean Baked Fish

By Chef Paul Prudhomme
www.chefpaul.com

Makes 4 servings

You may have a hard time believing that something that tastes this great can be healthful, but it is, because it's cooked without oil. Don't substitute or leave out the fresh parsley and green onions, because their flavors are very important to the end result.

Ingredients:
4 (4 to 5 ounces each) fresh fish fillets, firm
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Seafood Magic® OR Meat Magic®
½ cup Chef Paul Prudhomme’s Breading Magic™
2 tablespoons finely chopped fresh parsley
3 tablespoons finely sliced green onions
1 tablespoon olive oil

Directions:
Sprinkle all surfaces of the fish evenly with 4 teaspoons of the Magic Seasoning Blend and gently rub it in.

Preheat the oven to 450ºF.

Combine the bread crumbs, parsley, green onions, and remaining Magic Seasoning Blend in a bowl. Add the oil and combine it until the crumbs are moist.

Dredge the fillets, one at a time, in the bread-crumb mixture, pressing down gently on each side. Shake off any excess crumbs. Place the seasoned fish on a nonstick baking sheet, presentation side up, and cook for 6 minutes. Turn the fish over and cook for 4 minutes. Turn over one more time (presentation side up) and cook until done, about 4 minutes more. Serve immediately.

Copyright © 1994 by Paul Prudhomme

Browned Garlic Butter Sauce
This sauce is perfect to serve over steak, chicken, pork, fish, seafood, veal, beef or vegetables!

Makes about 1 cup

Ingredients:
¾ cup (1-1½ sticks) salted butter
2 teaspoons minced garlic
1 tablespoon minced fresh parsley
1 tablespoon Chef Paul Prudhomme’s
Magic Pepper Sauce™

Directions:
Melt butter in 1-quart saucepan over high heat until half melted, shaking pan almost constantly. Add garlic and cook until butter is melted and foam on surface is barely browned, 2 to 3 minutes, shaking pan occasionally. Stir in parsley and Magic Pepper Sauce and cook until sauce is lightly browned and very foamy, 1 or 2 minutes. Remove from heat.

Copyright © 1984 by Paul Prudhomme

12/24/07 Kentucky Fried Tomatoes with Cream Gravy

By Chef Paul Prudhomme
www.chefpaul.com

Makes 6 Servings

Ingedients:
¾ cup all-purpose flour
¼ cup yellow cornmeal
2 tablespoons Chef Paul Prudhomme’s
Vegetable Magic®
14 slices (about ¼ to 1/3 inch thick) very hard, very green tomatoes (about 3 or 4 tomatoes)
8 slices bacon, diced
1 cup vegetable oil
1 cup chicken stock
1½ cups heavy cream, in all
6 English muffins, split

Directions:
Combine the flour, cornmeal and 1 tablespoon of the Vegetable Magic in a small bowl.

Sprinkle the tomato slices evenly with a total of 2 teaspoons Vegetable Magic and pat it in well.

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. Remove the bacon with a slotted
spoon, drain and set aside. Pour off the fat from the pan, reserving ¼ cup of the drippings.

Heat the reserved bacon drippings and the vegetable oil in the same skillet over high heat for 5 minutes. While the oil mixture is heating, dredge the seasoned tomato slices in the flour/cornmeal mixture, one at a time, and reserve the leftover flour mixture. When the oil mixture is hot, add 6 of the tomato slices, or as many as will fit in a single layer, and fry, turning twice, until browned, about 10 minutes. If the tomatoes brown too quickly, reduce the heat slightly. Remove with a slotted spatula and drain on paper towels. Fry the remaining tomato slices and drain them. Do not drain the oil mixture from the skillet. Chop 2 of the fried tomato slices and set aside.

Add 3 tablespoons of the reserved seasoned flour mixture to the oil in the skillet and cook, whisking constantly, for 3 minutes. Add the chopped tomatoes, stock and cooked bacon, and cook, whisking, for 2 minutes. Add 1 cup of the cream and the remaining Vegetable Magic and cook, whisking, for 3 minutes. Whisk in the remaining ½ cup cream and remove from the heat. To serve, toast the muffin halves. Place a tomato slice on each half and cover with ¼ cup of the gravy.

Copyright © 1995 by Paul Prudhomme

12/21/07 Louisiana Crawfish Boil

By Chef Paul Prudhomme
www.chefpaul.com

Makes 4 to 6 servings

Live crawfish are shipped to various markets around the country, and your fish market may be able to get them for you if you put in an order. Of course, in Louisiana they’re available almost everywhere from about November through June or July. To eat the crawfish when they’re cooked, twist the tail from the “head” (which is really the body), and suck out the juices from the head. Then remove the top ring of shell from the tail, and pinch the very end of the tail while pulling the meat out with your teeth. Don’t serve these on a first date. Do make sure everyone has enough paper towels or napkins, and have fun!

Ingedients:
10 pounds live crawfish
4 unpeeled onions
¼ cup cayenne pepper
½ cup salt
½ cup sugar
1 pound smoked sausage
20 unpeeled new potatoes
2 unpeeled garlic cloves
6 ears fresh corn, husked
1/8 cup Chef Paul Prudhomme’s Meat Magic®

Directions:
Place the crawfish in the kitchen sink. Rinse once or twice in lukewarm water (make sure the water isn’t hot, or it will kill the crawfish) and wash the mud off them. Remove and discard any dead crawfish. Fill the sink with fresh water to cover the crawfish and leave them there until you’re ready to cook them.

Bring 3 gallons of water to a boil in a covered 6-gallon pot over high heat. When the water is boiling, add the onions, cayenne pepper, salt, and sugar. Cover the pot, bring back to a boil, and cook 154 minutes. Add the sausage and potatoes, cover, and cook 6 minutes. Add the garlic, cover, and cook 6 minutes.

Remove the onions, garlic, potatoes, and sausage and place in a large bowl. Cover the bowl tightly with aluminum foil and set aside to steam.

Add the corn to the pot of boiling water, and cook 4 minutes.

Meanwhile, remove the crawfish from the sink and drain in a large colander.

Add the crawfish to the pot of corn and cook 8 minutes.

Transfer the corn to the bowl with the potatoes and cover tightly. Remove the crawfish from the water, place in another large pot, cover tightly, and set aside to steam for 10 minutes.

The best way to serve a crawfish boil is to spread newspapers on a big table, throw all the food on top, provide lots of paper towels or napkins and trash receptacles, and let the eaters dig in! This looks wonderful with the vegetables mixed right in with the crawfish; it’s colorful and tastes fantastic.

12/20/07 Corn Maque Choux

By Chef Paul Prudhomme
www.chefpaul.com

Makes 10 to 12 Side-Dish Servings

Maque choux, pronounced “mock-shoe,” is a traditional south Louisiana vegetarian dish that always contains corn, but you can also add diced cooked chicken or fish. It’s great served with chopped fresh tomatoes on top.

Ingredients:
8 tablespoons margarine
¼ cup vegetable oil
7 cups fresh corn kernels (about 14 ears) or
frozen corn kernels
1 cup very finely chopped onions
¼ cup sugar
2 teaspoons Chef Paul Prudhomme’s
Vegetable Magic®
2¼ cups vegetable stock, in all
1 cup non-dairy cream, in all
2 eggs

Directions:
In a large skillet, preferably nonstick, combine 4 tablespoons of margarine and the vegetable oil with the corn, onions, sugar, and Vegetable Magic. Cook over high heat until the corn is tender and a crust starts to form on the bottom of the skillet, about 12 to 14 minutes, stirring occasionally, then stirring more as the mixture starts sticking. Gradually stir in 1 cup of the stock, scraping the bottom of the skillet to remove the crust as you stir.

Continue cooking for 5 minutes, stirring occasionally. Add the remaining 4 tablespoons of margarine, stir until melted, and cook about 5 minutes stirring frequently and scraping the skillet as needed. Reduce the heat to low and cook about 10 minutes, stirring occasionally, then add ¼ cup additional stock and cook about 15 minutes, stirring fairly frequently.

Add the remaining 1 cup of stock and cook about 10 minutes, stirring occasionally. Stir in ½ cup of the non dairy cream and continue cooking until most of the liquid is absorbed, about 5 minutes, stirring occasionally. Remove from the heat.

Combine the eggs and the remaining ½ cup non dairy cream in a bowl and beat with a whisk until very frothy, about 1 minute. Add this mixture to the corn, stirring well. The heat from the corn will cook the eggs just enough to give this dish a rich, frothy texture. Serve immediately.

Copyright © 1995 by Paul Prudhomme

12/19/07 Chicken & Tasso In Cream On Pasta

By Chef Paul Prudhomme
www.chefpaul.com

Makes 4 servings

Ingredients:
4 quarts hot water
2 tablespoons vegetable oil
1 teaspoon salt
1 pound fresh spaghetti or ¾ pound dry
½ pound (2 sticks) unsalted butter
1½ teaspoons Chef Paul Prudhomme’s
Meat Magic®
1 cup diced boneless, skinless chicken
breasts
6 ounces julienned tasso (preferred) or
other smoked ham (preferably Cure 81),
cut into 1½ x ¼ x ¼ inch julienne strips
(2 cups julienned) (see note)
¾ cup finely chopped green onions
3 cups heavy cream

Directions:
Note: Chef Paul Prudhomme’s Cajun Pork Tasso™ is available through 800-457-2857. If you substitute ham for the tasso, use an additional 2½ teaspoons Meat Magic®. (If you use a very salty ham begin with 1½ teaspoons Meat Magic® and add more to taste)

Place the hot water, oil and salt in a large pot over high heat; cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop spaghetti in. Return to boiling and cook to the al dente stage (about 4 minutes if fresh, 7 minutes if dry); do not overcook.

During this time, use a wooden spoon or a spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives’ tale, but this procedure seems to enhance the spaghetti’s texture.)

Then immediately drain spaghetti into a colander; stop cooking process by running cold water over the strands. (If you used dry spaghetti, first rinse the hot water to wash off starch.) After the spaghetti has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander.

In a large skillet, melt 1 stick of the butter over high heat. Stir in the Meat Magic® and sauté about 10 seconds. Add the diced chicken and the tasso (or ham), and sauté 1 minute, stirring occasionally. Add the green onions and cook 1 minute, stirring once or twice. Reduce heat to low and cook and stir 1 minute more. Add the remaining one stick butter and 1 cup of the cream.

Turn heat to high and bring to a boil, stirring constantly. Add the remaining 2 cups cream; continue cooking 1 to 2 minutes, stirring constantly. Add the cooked pasta; cook just until spaghetti is heated through, about 1 minute, tossing constantly. Remove from heat and serve immediately.

Copyright © 1999 by Paul Prudhomme

12/18/07 Chef Paul’s Magic Cabbage Rolls

By Chef Paul Prudhomme
www.chefpaul.com

Makes 7 servings

Ingredients: Seasoning Mix
1 tablespoon plus 1½ teaspoon Chef Paul
Prudhomme’s Pork & Veal Magic®
1 tablespoon plus 1½ teaspoon Chef Paul
Prudhomme’s Poultry Magic®
2 teaspoons dried cilantro leaves or parsley flakes
1 teaspoon ground ginger
¾ teaspoon ground sage
½ teaspoon ground allspice

Ingredients: Sauce
1 (28 ounce) can whole tomatoes
¼ cup vegetable oil
2 cups chopped onions
1 cup chopped celery
1 tablespoon plus 2 teaspoon Seasoning Mix
3 small bay leaves
1 teaspoon minced fresh garlic
1 cup beef stock
3 tablespoons dark brown sugar

Ingredients: Filling
1 pound ground pork
1 pound ground beef
2 cups chopped onions
1 cup chopped celery
2 tablespoons plus 2¼ teaspoon Seasoning Mix
2 teaspoons minced fresh garlic
2 cups beef stock
1 cup uncooked converted rice

1 large head green cabbage

Directions:
Combine the seasoning mix ingredients thoroughly in a small bowl.

For the Sauce, pour the tomatoes into a large bowl or container and break them up with your hands.

Heat the oil in a 12-inch skillet over high heat. When the oil is hot, add the onions, celery, seasoning mix, and bay leaves. Cook, stirring once or twice, until the vegetables are caramelized, golden brown, and sticking hard to the bottom of the skillet, about 6 to 8 minutes. Stir in the garlic and beef stock and scrape up the crust on the bottom of the skillet. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 11 to 12 minutes.

Add the tomatoes and their juices, scrape the bottom of the skillet, and bring to a boil. Stir in the brown sugar and stir until it has dissolved. Reduce the heat to low and simmer 3 to 4 minutes. Remove from the heat and set aside.

For the Filling, place a 12-inch skillet over high heat and when the skillet is hot, add the meat. Break up any lumps of meat with a spoon and cook until browned, about 4 to 5 minutes. Stir in the onions, celery, and seasoning mix and cook, stirring occasionally, about 8 to 9 minutes. Stir in the garlic and cook, scraping the bottom of the skillet occasionally, until the mixture is brown and sticking hard to the skillet bottom (but not burning!), about 8 to 10 minutes.

Stir in 2 cups of the stock, scraping the crust from the bottom of the skillet, and bring to a simmer. Stir in the remaining 1 cup stock and the rice and cook 10 to 12 minutes, or until most of the liquid has been absorbed. Remove from the heat.

Preheat oven to 350º.

To Finish, set the cabbage on a flat surface, core side up, and dig out the core with a small, sharp knife, making a cone-shaped hole about 3 inches deep. Then, holding the cabbage under lukewarm water, let the water run into the hole and around the edge of each leaf and gently peel off the leaves one at a time until you have 14 untorn leaves. (You may have to trim the core further to remove enough leaves.)

Meanwhile, bring a large pot of water to a boil over high heat. Place 3 or 4 cabbage leaves at a time in the boiling water and blanch until the leaves are soft, about 30 seconds. Remove the leaves with tongs to a bowl.

Place a scant ½ cup meat filling (or slightly more or less depending on the size of the leaf) on one end of each cabbage leaf. Roll each leaf into an oblong roll, tucking in the sides. Arrange the rolls in a large baking pan, pour the sauce over them, cover, and bake 30 minutes. Uncover and bake until the cabbage leaves and meat are tender, another 30 to 45 minutes.

Allow 2 cabbage rolls, covered with sauce, per serving.

Copyright © 1998 by Paul Prudhomme

12/17/07 Blackened Fish Filets

By Chef Paul Prudhomme
www.chefpaul.com

Makes 6 servings

If you don’t have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It’s better to cook it outdoors on a gas grill or a butane burner. Or you can use a charcoal grill, but you’ll need to make the coals hotter by giving them extra air. (A normal charcoal fire doesn’t get hot enough to “blacken” the fish properly.) Meanwhile, heat your cast-iron skillet as hot as possible on your kitchen stove, at least 10 minutes.

When the coals are glowing, use very thick potholders to carefully transfer the hot skillet to the grill. You can also make this a reduced fat dish simply by spraying both sides of the fish filets with nonstick cooking spray (instead of using butter) before applying the seasoning.

Ingredients:
3 tbps Chef Paul Prudhomme’s Seafood Magic® or Blackened Redfish
Magic® or Meat Magic® or Shrimp Magic® or Barbecue Magic® or Fajita Magic® or Magic Seasoning Salt® or Magic Salt-Free Seasoning®
½ stick unsalted butter (melted) or oil
6 (8- to 10-ounce) fish filets
(or other firm-fleshed fish such as red snapper, catfish, redfish, salmon or tuna steaks) at room temperature, cut about ½-inch thick

Directions:
Heat a large cast-iron skillet over very high heat until it is extremely hot.

With a spoon spread a little of the butter or oil on each side of the filets. Sprinkle one side with the Magic Seasoning Blend and place the filet in the heated skillet seasoned side down. Sprinkle the top sides with the remaining Magic Seasoning Blend. Cook, turning frequently until the fish starts to flake, about 4 minutes. Repeat with remaining filets. Serve each filet while piping hot.

Special note from Chef Paul: Because this method is simple, any variation will make a dramatic difference. Be sure the skillet is hot enough and absolutely dry. Be sure not to overseason - - the herbs and spices should highlight the taste rather than hide it or overpower it. And you don’t want to overcook the filet - - there’s a big difference between blackened and burned. Avoid a burned, bitter taste by wiping out the skillet between batches.

Copyright © 1984 by Paul Prudhomme

12/14/07 Black Bean Soup

By Chef Paul Prudhomme
www.chefpaul.com

Makes 10 Servings

Beans are versatile and nutritious, and we’ve spiced them up with an exciting blend of ground chile peppers. Don’t be afraid of the peppers, because if you prefer less heat, you can always use a smaller amount. If you can’t find these same varieties where you shop, use what are available, but do use several kinds of varying heats for a rounded taste. This recipe is a great vegetarian dish or you can also add meat, if you desire.

Ingredients:
1 pound dried black beans ¼ cup yellow cornmeal
5 tablespoons vegetable oil
4 cups chopped onions
1 cup chopped celery
6 cups chicken stock
2 cups chopped green bell peppers
1 tablespoon minced fresh garlic
¼ cup chopped fresh cilantro

Seasoning Mix:
3 tbps plus 1 teaspoon Chef Paul Prudhomme’s Poultry Magic®1 tablespoon ground dried ancho chile pepper 2 tsps ground dried guajillo chile pepper
2 tsps ground dried pasilla chile pepper
2 tsps ground dried New Mexico chile pepper
1 tsp crushed red pepper flakes
1 tsp ground nutmeg

Day 1 - Add enough water to the beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator.

Day 2 - Combine the seasoning mix ingredients in a small bowl.

Toast the cornmeal in a small skillet over medium heat, stirring and shaking the pan frequently, until lightly toasted, about 3 to 5 minutes. Remove from the heat and set aside.

Drain the beans. Heat the vegetable oil in a large heavy pot (cast-iron is best) over high heat. Stir in 2 cups of the onions, all the celery, and 3 tablespoons of the seasoning mix; cover and cook for 3 minutes. Stir in 1 cup of the stock and scrape up the crust on the bottom of the pot.

Add the beans, cover, and cook, occasionally scraping the bottom of the pot, for about 18 minutes. Add 2 cups more stock, scrape the pot bottom clean, and cook, stirring occasionally, for 3 minutes.

Add 2 cups more stock, 2 tablespoons of the seasoning mix, the bell peppers, garlic, and the remaining 2 cups of onions. Cover and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for about 27 minutes.

Stir in the remaining 1 cup stock and the remaining seasoning mix, cover, and simmer for 45 minutes. Stir in the toasted cornmeal and the cilantro. Cover and cook until the beans are tender, about 15 minutes.

Serve garnished with thin lemon slices, if desired.

Copyright © 1995 by Paul Prudhomme

12/13/07 Muffuletta Pasta Salad

By Chef Paul Prudhomme
www.chefpaul.com

Makes about 8 cups, enough for 4 main-course or 8 side servings.

Seasoning Mix
3 tablespoons plus 2 teaspoons Chef Paul Prudhomme’s Meat Magic®
½ cup plus ¼ teaspoon olive oil, in all
3 small gherkin pickles, chopped
2 tablespoons finely chopped yellow banana peppers
2 tablespoons finely chopped red bell peppers
2 tablespoons finely chopped celery
2 tablespoons finely chopped pitted black olives
2 tablespoons finely chopped fresh Anaheim chile peppers
2 pepperoncini (small pickled peppers sold in jars), chopped
1½ tablespoons chopped capers
¾ teaspoon minced fresh garlic
¾ cup chopped pimento-stuffed green olives
½ cup small cauliflower florets
¼ cup finely chopped fresh parsley
¼ cup chopped onions
¼ cup finely chopped carrots
¼ cup white balsamic vinegar

Ingredients
1 pound penne (or your favorite) pasta, cooked according to the package directions, rinsed with cold water, drained, sprinkled with ¼ teaspoon olive oil and well but gently mixed, at room temperature
1 medium tomato, peeled, seeded and finely chopped
4 oz. julienned ham
4 oz. julienned Genoa salami
4 oz. Swiss cheese
4 oz. Mortadella

Directions
Heat the oil in a 12-inch skillet over high heat just until it begins to smoke, about 3 to 4 minutes. Add everything (including the Meat Magic) except the penne, tomato, ham, salami, Swiss cheese and Mortadella. Cook, stirring frequently, for 4 minutes and remove from the heat. Combine with the pasta, tomato, ham, salami, Swiss cheese, and Mortadella in a large serving bowl and toss well. Serve at room temperature.

Copyright© 2000 by Paul Prudhomme

12/12/07 Magic Low Salt Hamburgers
By Chef Paul Prudhomme
www.chefpaul.com

Serves 4

Ingredients:
1 pound ground beef, 90% lean
2 tablespoons plus 2 teaspoons Chef Paul Prudhomme’s Magic Salt Free Seasoning®

Directions:
Combine the meat and 1-tablespoon plus 1 teaspoon of the Magic Salt Free Seasoning. Fold gently until combined, being careful not to overmix. Divide the mixture into four portions and shape into four patties. Season the outside of each patty with 1/2 teaspoon per side of the Salt Free Seasoning.

Fry, broil or grill to desired doneness. Serve with your favorite accompaniments.

12/11/07 Grilled Flank Steak

By Chef Paul Prudhomme
www.chefpaul.com

Makes 6 to 8 generous servings

Seasoning Mix:
2 tablespoons Chef Paul Prudhomme’s Meat Magic®
½ teaspoon ground cardamom
½ teaspoon ground guajillo chiles
½ teaspoon dried mustard
½ teaspoon ground cloves

1 whole flank steak, about 2 pounds

Combine the Seasoning Mix ingredients in a small bowl and stir until combined.

Season the flank steak with 1 tablespoon of the seasoning mix per side, 2 tablespoons total. Wrap the steak in plastic wrap and place in the refrigerator overnight.

Prepare a charcoal or gas grill and preheat until the coals are very hot. The grilling surface should be about 5 inches from the coals.

Cook the steak on the grill, turning once, until the meat is seared on the outside but still rare inside, about 6 minutes per side. To serve, slice thinly across the grain. Note: charcoal grills vary widely in heat output, so you may have to adjust the cooking times accordingly.

Copyright © 2004 by Paul Prudhomme

12/9/07 Napa Valley Fish

By Chef Paul Prudhomme
www.chefpaul.com

Makes 6 servings

Smoking chips, optional
6 (8- to 10-ounce) firm-fleshed fish fillets, such as talapia, catfish, pompano, red snapper,
or salmon or tuna steaks, about ½ inch thick
1 cup white wine, such as chardonnay or sauvignon blanc
2 tablespoons Chef Paul Prudhomme’s Seafood Magic® or Blackened Redfish Magic®

If using smoking chips, soak according to package directions.

Place the fish in a glass or plastic container, pour the wine over it, and let sit for at least 15 minutes or up to an hour. Light a charcoal or gas grill, and when the coals are coated with white ash, add the smoking chips if desired.

Remove the fish from the wine and drain off the excess. Sprinkle ½ teaspoon Seafood Magic or Blackened Redfish Magic evenly on each side of all the fillets and gently pat it in. When the fire dies down, grill the fish for 3 minutes on one side, then turn it over and grill until done to your liking - - the time will depend upon the variety of fish and the heat of the grill. You can check doneness by cutting through one fillet - - if done, it will be opaque all the way through. Serve immediately.

Copyright © 1991 by Paul Prudhomme