Copyright: Copyright ® 1995, Paul Prudhomme


About this Book

Chef Paul Prudhomme's
Magic Seasoning Blends ® Cookbook

Introduction

Welcome to Paul Prudhomme's Magic Seasoning Blends ® Cookbook! Enjoy Chef Paul's wonderful recipes in your own kitchen!  Choose from 15 Cheap Calorie ™ dishes ranging from Mulacalong Chicken to Savory Shrimp Ratatouille.  The recipes in this book were created by Chef Paul Prudhomme for his exciting line of Magic Seasoning Blend Spices ® .  Magic Seasoning Blends were created for all types of food with an exciting new collection of recipes offered here for the first time.

Magic Seasoning Blends are available in many supermarkets, gourmet food stores and, directly from Magic Seasoning Blends, Inc.  If you cannot find Magic Seasoning Blends in your local market be certain to ask your grocer about carrying this fine line of spices.  Chef Paul wants everyone to have the opportunity to experience the "magic" of his recipes and has made the very generous offer of sending three FREE samples of Magic Seasoning Blends to everyone who sends in the reply form .  (Limit one per household.)  In addition,  everyone who sends in the reply form will receive eight additional recipes from Chef Paul and exciting news about Magic Seasoning Blends included in his free mail order catalog!

Credits

Special thanks to Marti Dalton and Sean O'Meara for organizing this book and to John McBride and Shawn McBride for their invaluable support and assistance.

Photography by:  Paul Rico

Food styling by: Kevin Graham

Original graphic (printed book) design: Jerry Stroup

Program design: Mark Sottek

Legal Stuff

Copyright © 1995 - Chef Paul Prudhomme.

All rights reserved.  This computer program may be freely distributed so long as all original files are included and no modifications are made to this program.  It is illegal to disassemble, alter, or in any way change the content or form of this program.  Please be certain to include all original files when sharing this program with your friends - (See the README file.)

This publication may not be quoted in whole or in part by mimeograph or any other printed or electronic means or for presentation on radio, television, videotape, or film without written consent.  Permission is never granted for commercial purposes.

This program is freely distributable with all rights reserved.  We encourage people to share this electronic book with their family and friends and to upload it to their favorite online services,  bulletin board systems and Internet sights.  However,  permission is NOT granted to distribute this book as a product for sale on software racks or in catalogues or as a product bundled with books or software without the written permission of Magic Seasoning Blends ® , Inc.  This book is intended as a free service for people interested in learning more about Chef Paul Prudhomme and Magic Seasoning Blends ® .  In short,  people may distribute this book in its original form in any way they like so long as no money or other goods and/or services are required in exchange for this program.

DISCLAIMER

This product, cookbook - program is distributed AS IS. Magic Seasoning Blends ®, Chef Paul Prudhomme, Mark Sottek and all other contributors to this program specifically disclaim all warranties, expressed or implied, including, but not limited to, implied warranties of merchantability and fitness for a particular purpose with respect to defects in the diskette - program and documentation, and program license granted herein, in particular, and without limiting operation of the program license with respect to any particular application use or purpose.  In no event shall the authors be liable for any loss of profit or any other commercial damage including but not limited to special, incidental, consequential or other damages. It is advised that ANYONE using a program received from an unknown source or electronic service scan it for known viruses.

If you would like more information about Magic Seasoning Blends ®  just call us at:

(504) 731-3590 or write us at:

Magic Seasoning Blends

Computer Cookbook Offer

Post Office Box 23342

Harahan, Louisiana 70183-0342


The Main Menu


Cooking with Chef Paul Prudhomme

Cooking with Chef Paul Prudhomme

Greetings!

I'm always excited about getting the opportunity to talk and share with you directly.  Computers are a wonderful thing.  I never imagined that I would have the opportunity to share my love for cooking with so many terrific people!  My most important mission in life is to help you cook great food for yourself and your family.  Making you all happy is my life-long project and goal.

I've taken a small step in this cookbook towards fulfilling the needs of the '90's by introducing a new concept which I call Cheap Calorie ™ cooking.  In 15 of the cookbook's recipes, the calories have been lowered at least 50 %, mainly by eliminating oils and fats.  I hope these recipes can get you started on a new philosophy of cooking and great food that will meet the dietary restrictions many of us face.  I plan to keep working on the method of "cheap calorie" cooking so that you can create emotional, exciting dishes that fit your taste, mood and lifestyle.

This cookbook offers recipes that are quick and easy, some are great for use as leftovers and others that are more traditional and take a little longer to prepare.  I also have included many good old-fashioned, satisfying, happy recipes!

It is a great motivation and assistance for me to get feedback (Reply Form) from the recipes and information we have supplied to you.

I look forward to hearing from you and don't miss out on my offer to send you free samples of Magic Seasoning Blends ® so you can re-create these fabulous recipes in your own kitchen!

Good Cooking, Good Eating, Good Living...

Paul Prudhomme

About Chef Paul Prudhomme

You might be surprised when you see it from the outside - a small restaurant in the French Quarter of New Orleans.  But from this inauspicious location, Chef Paul Prudhomme has single-handedly propelled his unique cuisine into the worldwide spotlight.  And, at the same time, he has left an indelible stamp on the food world as chef, educator, entrepreneur, author, and ambassador for the marvelous cuisine of his native Louisiana.

Born and raised in Louisiana's Acadiana country, Paul Prudhomme began cooking with his mother, whom he proudly cites as his greatest influence.  "We didn't have electricity, so of course there was no refrigeration.  Therefore, we used only what was fresh and in season...and I've continued to do this as a chef."

In July 1979, he and his wife, the late K Hinrichs Prudhomme, opened  K-Paul's Louisiana Kitchen  in New Orleans. The Prudhomme's originally envisioned their restaurant as a casual eatery for local customers, but Chef Paul's magic in the kitchen soon made him the talk of the town, even in a city known for great food.  Before long, natives and visitors alike were lining up outside his door to sample the amazing flavors of the chef's innovative cuisine.

As the word spread rapidly throughout the country, Chef Prudhomme was hailed as a leading light in the recognition of the great cuisines of America.  So popular was his cooking that two of his signature dishes:  Blackened Redfish and Blackened Steak, have been imitated all over the world.

As one of America's best-known chefs, Prudhomme has been featured often on the three major television networks' prime time programs, including  The Today Show  (with Bryant Gumbel)  Good Morning America  (with Joan Lunden),  CBS This Morning  (with Forest Sawyer)  20/20  (with Hugh Downs),  Live with Regis and Kathie Lee, Donahue, Late Night with   David Letterman, NBC Nightly News  (with Tom Brokaw),  Larry King Live,  Nightwatch  (with Charlie Rose), and the QVC shopping channel.  Chef Paul has also produced two cooking videos which were rated nos. 1 and 2 on Billboard's chart for 53 consecutive weeks.

Chef Paul has been the subject of numerous articles and has penned many himself as well, in such prominent national magazines as  Omni, Life, Time, Newsweek, Bon Appetit, Metropolitan Home,   Travel and Leisure  and  Playboy.  An international presence, Prudhomme has made appearances all over Europe and the Orient.

Chef Paul was the first American-born chef to receive the coveted Merite Agricole of the French Republic, which was presented to him by the French Consul General.  He was honored as "Culinarian of the Year" by the American Culinary Federation in 1986.

Prudhomme and his staff have cooked for heads of state, for President Ronald Reagan's Inaugural in 1985, and for members of the U.S. Senate at the Congressional Barbecue.

A bestselling author, Prudhomme has written several extremely popular cookbooks, including the New York Times bestseller,  Chef Paul Prudhomme's Louisiana Kitchen,  which represents many of the dishes served at his restaurant, as well as the  Prudhomme Family Cookbook,  which was co-written with his eleven brothers and sisters and documents his family's wonderful food and extraordinary cultural heritage.  Seasoned America , published in 1991, highlights a comprehensive collection of dishes from all sections of the United States.  In the fall of 1993, Chef Paul released his newest cookbook,  Fork in the Road , which emphasizes a different style of cooking, with low fat recipes, and without refined sugars.

Never content to rest on his laurels, Chef Paul will be busy in the coming year with more cookbooks including  Pure Magic  which will feature his Magic Seasoning Blends ® , a 26-episode series on Public Television, and many personal appearances.


Summer Tomato Salad
Simply Delicious Salads, Soups & Pasta

Summer Tomato Salad
  Makes 6 Servings

 This dish was created with Creole tomatoes.  If a vine-ripened
tomato can't be found,  a classic beefsteak tomato can be used.

 6 ounces thinly-sliced red onion (1 large)
1/2 cup distilled white vinegar
1/2 cup olive oil
1 tablespoon Chef Paul Prudhomme's
 	Vegetable Magic ®
6 medium vine-ripened tomatoes
(preferably Creole),  thickly sliced
6 ounces grated provolone cheese

Place the onions in a small mixing bowl.

In a small saucepan,  bring the vinegar just to a boil.  As soon as it reaches a boil,  pour it over the onions.  Let it sit until it cools.

When cool,  drain the vinegar from the onions into a food processor or blender.  With the machine running,  add the olive oil in a slow,  steady stream,  until all of the oil has been added and the mixture is pale and creamy.  Add the Vegetable Magic and process a few seconds more.

Place the tomato slices on each serving plate.  Arrange the onions on top of the tomatoes and sprinkle the cheese over the onions. Drizzle 2 (two) tablespoons of the vinaigrette on each just before serving.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Oyster Stew
Simply Delicious Salads, Soups & Pasta

    	Oyster Stew
Makes 6 Servings; approximately 166 calories per serving

1 quart skim milk

2 tablespoons arrowroot

1 package (12 ounces) low fat cottage cheese

36 oysters (about 1 pint)

1¾ cups oyster liquid**

¾ cup chopped onion, in all

½ cup chopped celery,  in all

2 tablespoons diet margarine,  in all

2 teaspoons Chef Paul Prudhomme's Seafood Magic ®

¼ cup finely chopped parsley

** Drain off the liquid from your oysters.  If there is less than 1¾ cups, add the missing amount in water to the oysters, wait about 10 minutes and drain into the oyster liquid.

Place cottage cheese in blender or food processor and blend about 5 minutes, or until thick and creamy and all lumps are gone. Measure out ½ cup of this mock cream,  and reserve the rest to use in cream sauces or as a dip.  (Or add 2 teaspoons cider vinegar to remainder and use as a sour cream substitute.)

Mix arrowroot with 4 tablespoons oyster liquid and set aside.

In a saucepan over high heat,  bring skim milk to steaming (about 200 degrees).  Turn off heat.

Place a 10-inch skillet over high heat.  When skillet is very hot,  add ½ cup chopped onion and ¼ cup chopped celery and cook 2 minutes.  Add 1 tablespoon diet margarine and cook another 2 minutes.  Add Seafood Magic,  and cook 1 minute.  Add remaining ¼ cup each chopped onion and celery,  and all of the parsley.  When vegetables begin to stick hard to the bottom of the skillet (about 6 minutes),  add 1 cup oyster liquid and cook 4 minutes. Add remaining ½ cup oyster liquid,  stir and cook 1 minute. Add the arrowroot mixture and stir well.  Transfer this mixture to a large pot placed over high heat and bring to a simmer. Add the oysters and cook 2 minutes.  Add remaining 1 tablespoon diet margarine, and, when it begins to melt, add the skim milk. Cook 4 minutes and turn off heat.  Add the ½ cup mock cream, stirring until thoroughly blended into mixture.  Serve immediately.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Hot Chicken Salad
Simply Delicious Salads, Soups & Pasta

    	Hot Chicken Salad
Makes 4 Servings; approximately 252 calories per serving

3 skinless, boneless chicken breasts,

(about 4 ounces each) cut crosswise in strips

2 teaspoons Chef Paul Prudhomme's Poultry Magic ®

1 teaspoon diet margarine,  softened

6 cups spinach, rinsed, stems removed

½ medium potato, peeled, cut into sticks

½ medium sweet potato, peeled, cut into sticks

4 to 5 ribs celery, cut in diagonal slices

½ medium onion, julienned

1 fennel bulb, cut in strips (optional)

2 carrots, cut in short sticks

¼ each red, green and yellow bell peppers, cut in strips.

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon tamari*

1 tablespoon cider vinegar

3 packets Equal ®

1 cup vegetable stock (from the cooked vegetables)

*If you can't get tamari, double the soy sauce to 2 tablespoons.

To Make the Salad

Combine the chicken strips with the Poultry Magic and margarine. Mix well and set aside.

Fill a large pot with water (about 5 quarts), place a strainer over the pot so the bowl of the strainer is submerged, and bring water to a rolling boil.  Place the spinach in the strainer and cook 2-3 minutes. Drain and place spinach in a small container.  Repeat the same procedure with each vegetable separately, cooking the onions, celery, fennel and carrots each 2 minutes; the bell peppers and the sweet potatoes each 1½ minutes; and the white potato sticks about 3 minutes. Keep each vegetable warm in its own separate container, preferably covered.

Heat a large skillet to about 350 degrees.  Bronze the chicken over high heat, turning it as it browns. When the chicken is all a rich, bronze color, remove from the skillet.

To Make the Dressing

Keeping the same skillet over high heat, add 1 cup of the vegetable stock (the water in which the vegetables cooked) to the pan, scraping up all the browned bits off the bottom. Stir in the soy sauce, tamari, vinegar and Worcestershire. Cook 2 minutes, remove from heat and add the Equal.

To Serve

Arrange a thin bed of spinach on four 10" plates.  Artfully arrange small groupings of the vegetables around the edges of the plates.  Mound one-quarter of the chicken in the center of each plate. Sprinkle about one-quarter cup of the dressing over each salad, and serve.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


BRONZE
About Bronzing

Bronzing is a cooking technique that works wonderfully for meat & fish--and it's so simple.  In order to lock in juices, you actually brown very quickly one side of the meat or fish at a time on a heavy griddle or in a large heavy aluminum skillet or electric fry pan heated to 350 degrees.

If you omit the butter stages, bronzing is an exceptional way to cook delicious reduced fat diet food.  Just coat the meat or seafood with a nonstick vegetable spray, then season as indicated in the recipe.


Chef Paul's Macaroni & Cheese
Simply Delicious Salads, Soups & Pasta

Chef Paul's
Macaroni and Cheese
 Makes 10 Servings;
approximately 235 calories per serving

1½ cups chopped onions

¾ cup chopped celery

2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Pork and Veal Magic ®

½ cup defatted chicken stalk - in all

5 egg whites

1 (12 ounce) container low-fat cottage cheese

1 (12 ounce) can evaporated skim milk

1 to 2 teaspoons salt (optional)

10 cups cooked small elbow macaroni (from 5 cups uncooked)

6 ounces low fat cheddar cheese (7 grams fat per ounce), shredded

Preheat Oven to 375 degrees.

Heat a 10-inch skillet over high heat.  Add chopped onions, celery and Pork and Veal Magic.  Cook 2 minutes, then stir to blend in seasoning.  When vegetables begin to stick hard to the pan (about 2 to 3 minutes), add ¼ cup stock, scrape up the brown on the pan bottom, stir well and cook 1 to 2 minutes.  Turn heat down to medium and stir.  Cook until vegetables begin to stick hard again, about 4 to 5 minutes, and add the remaining ¼ cup stock.  Scrape up pan bottom,  stir well and continue cooking another 4 to 5 minutes.  Remove from heat and let cool slightly.

Place the egg whites in a food processor.  Process 30 to 45 seconds, or until the egg whites are nice and frothy (but  not  until they make peaks).  Add the cottage cheese and the milk and process.  Don't let the mixture get too smooth;  a bit of lumpiness in the cottage cheese will give the dish more texture.  Add the cooled mixture from the skillet and process again, about 20 seconds.  Taste and add salt if you desire.  Place the cooked, drained macaroni into a bowl, pour the sauce over and mix well.  Pour into an  unbuttered  casserole, sprinkle the cheddar cheese on top and bake at 375 degrees for 35 to 40 minutes, or until brown and bubbly.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


FAT
Making Defatted Stock

Any stock can be easily made into a defatted stock. Simply refrigerate the stock in a large bowl overnight.  When the stock has gelled,  then remove all the solidified fat from the surface.  Pour stock over ice cubes to remove any remaining fat.  The remaining stock will be useful in any reduced-calorie recipe.


Spaghetti and Meat Sauce
Simply Delicious Salads, Soups & Pasta

    	Spaghetti & Meat Sauce

Makes 12 Servings; approximately 346 calories per serving

3 cups chopped onions, in all

2½ cups chopped green bell pepper, in all

2 cups chopped celery, in all

3 tablespoons Chef Paul Prudhomme's Meat Magic ®

1 tablespoon dried sweet basil leaves

1 teaspoon dried oregano

8½ cups defatted chicken stalk , in all

4 bay leaves

2 tablespoons fresh, finely minced garlic

10 medium-large ripe tomatoes, peeled, stemmed and cut up,

about 8½ cups, in all

2 pounds ground turkey

1 cup chopped green onions, tops only

1 teaspoon salt

4 packets Equal ® or Sweet and Low ®

1 pound cooked spaghetti

Heat a large, deep skillet or Dutch oven over high heat.  When very hot, add 2 cups onions, 1½ cups bell peppers, 1 cup celery and 2 tablespoons Meat Magic.  Let cook 2 - 2½ minutes, add the basil and oregano and stir once to distribute the seasonings and brown the vegetables evenly.  Cook 1 to 2 minutes, or until vegetables begin sticking hard to the bottom of the pan.  Add ¼ cup stock, scrape up all the brown on the bottom of the pan, stir well and continue cooking 3 minutes, stirring occasionally. Add the remaining 1 tablespoon Meat Magic, stir and cook 1 minute.  Add the bay leaves and another ¼ cup of stock, scrape up the pan bottom well and cook 2 minutes.  Add the minced garlic, stir and cook 3 minutes. Add half the tomatoes, scrape up the pan bottom, stir well and cook 4 minutes.  Add the ground turkey, breaking it up with a wooden spoon, and add the remaining 1 cup each chopped onions, peppers and celery, and the green onions.  Continue cooking about 20 minutes, stirring occasionally.

When the turkey has cooked about 20 minutes, stir in the remaining cut up tomatoes and the salt, and continue cooking 8 minutes, stirring occasionally.  Stir in 3 cups of stock, scrape the pan bottom if necessary, cover the pot and cook 17 minutes.  Remove the cover, add 1 cup stock, stirring well, re-cover and cook another 30 minutes.  Remove from heat and cool slightly.  Puree the sauce in batches in a blender or food processor and return to the skillet or Dutch oven over high heat.  When the sauce begins to bubble, add the remaining 4 cups stock and bring to a boil.  Remove from heat, add the sweetener and stir thoroughly.

To serve,  place ½ cup of spaghetti on each plate and cover with about 1¼ cups meat sauce.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Chicken and Bacon Salad
Simply Delicious Salads, Soups & Pasta

    	Chicken and Bacon Salad
Makes 4 Servings

1 pound boneless, skinless chicken breasts, diced

2 teaspoons Chef Paul Prudhomme's Poultry Magic ®

2 teaspoons Worcestershire sauce

4 tablespoons olive oil or bacon fat

½ cup minced onions

½ cup minced celery

12 ounces bacon, fried crisp, drained and crumbled

(you may use the fat to saute the chicken)

2 cups chopped purple cabbage

2 cups chopped green cabbage

1 cup chopped iceberg lettuce

1½ cups Green Onion Salad Dressing (recipe follows)

4 large romaine or iceberg lettuce leaves

8 tomato wedges or cherry tomatoes for garnish

Sprinkle the chicken breasts with Poultry Magic and work in well with your hands, then work in the Worcestershire sauce.

Heat the olive oil in a large, heavy skillet.  When very hot, add the chicken, stirring quickly with a wooden spoon.  Brown on all sides, about 3 to 4 minutes.  (The oil will spatter- be careful!)  Add the onions and celery,  cook 4 minutes.

Place in a bowl and cool to room temperature.

In a large bowl, combine the chicken, bacon, cabbages, lettuce and Green Onion Salad Dressing.  Refrigerate until chilled.  Stir well, then serve on individual salad plates, each lined with a large lettuce leaf and garnish with 2 cherry tomatoes or tomato wedges.  Allow about 1 cup of salad for a main-course serving.

Green Onion Salad Dressing

Makes about 1½ cups

1 large egg plus 1 egg yolk

1 cup plus 2 tablespoons vegetable oil

Scant ½ cup finely chopped green onions

1½ tablespoons Creole mustard or brown mustard

1 tablespoon white vinegar

3/8 teaspoon Chef Paul Prudhomme's Vegetable Magic ®

In a blender or food processor fitted with metal blade, blend the egg and the egg yolk until frothy, about 2 minutes.  With the motor running, slowly pour in the oil until it's thoroughly incorporated and dressing is thick and creamy.  Add remaining ingredients and blend thoroughly.  Refrigerate until ready to use.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Simply Delicious Salads, Soups and Pasta - INDEX

Indicates  Chef Paul's Cheap Calorie  recipes.


Marvelous Meats - INDEX

Indicates  Chef Paul's Cheap Calorie  recipes.


Perfectly Pleasing Poultry - INDEX

Indicates  Chef Paul's Cheap Calorie  recipes.


Savory Seafood - INDEX

Indicates  Chef Paul's Cheap Calorie  recipes.


Vegetables with Verve - INDEX

Indicates  Chef Paul's Cheap Calorie  recipes.


Bronzed Lamb Chops
Marvelous Meats

Bronzed Lamb Chops
  Makes 4 Servings

 ¼ pound (1 stick) plus
2 tablespoons unsalted butter
12 (2- to 3-ounce) lamb loin chops, about
1 inch thick, at room temperature
1 tablespoon Chef Paul Prudhomme's
Pork and Veal Magic ®

Heat a heavy griddle, heavy aluminum skillet, or electric fry pan, to 350 degrees.

Melt the butter in a flat pan (pie and cake pans work well).  While the griddle or skillet is heating, pull each chop through the warm melted butter.  With the buttered pork chop in your hand, sprinkle 1/8 teaspoon of Pork and Veal Magic on one side of each chop and immediately place in skillet, seasoned side down.  Set aside the remaining melted butter.

Follow this procedure with six of the chops and cook about 3 minutes.  Before turning the chops, season the uncooked side of each chop in the pan with 1/8 teaspoon of Pork and Veal Magic. Turn the chops and, if the chops are extra lean, pour about ½ teaspoon melted butter on top of each.  For medium rare,  cook the chops 3 minutes more.  For medium, cook 4 minutes per side. (In order to lock in the juices, be careful not to overcook.)  Remove chops and place on a serving platter.  Don't stack the chops.  Wipe the griddle or skillet clean and cook the remaining chops (following the same procedure as above).  Serve immediately on heated plates,  allowing 3 chops per person.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Bronzed Hamburgers
Marvelous Meats

    	Bronzed Hamburgers
Makes 6 Servings

4 tablespoons unsalted butter or margarine

2 small yellow onions,  coarsely chopped

2 pounds ground chuck, ground round, ground veal,

or very lean ground beef, at room temperature

2 tablespoons Chef Paul Prudhomme's Meat Magic ®

6 hamburger buns or onion rolls

Shredded lettuce

Sliced tomatoes

Sliced red onions

Mayonnaise

Creole mustard (preferred) or Dijon or yellow mustard

Kosher dills

Melt the butter in a small saute pan over medium heat.  Add the coarsely chopped onion and saute until transparent.  Reduce the heat and continue to cook until the onions are a golden brown, about 15 minutes.  (You should end up with about ¾ cup caramelized onions.)  Set aside.

Place the ground meat in a large mixing bowl.  Sprinkle 1 tablespoon of the Meat Magic over the meat and work it in well.  Sprinkle the remaining 1 tablespoon of Meat Magic into the meat and mix well until thoroughly incorporated.  Add the onions to the meat mixture and combine. Form the meat into 6 patties about 6 ounces each and about ¾ inch thick.

Heat a heavy griddle or large, heavy aluminum or electric skillet to 350 degrees. (Hamburgers will not stick to the surface if griddle is very hot.)

Place about 4 patties (depending on griddle or skillet size) on the griddle or skillet surface and cook for 3 minutes.  Turn and cook another 3 minutes for medium rare.  (For medium, cook 4 minutes per side.) Place the patties on a serving platter, then wipe the griddle or skillet surface thoroughly before cooking the remaining patties.

Serve immediately with all the traditional trimmings.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Gratin of Beef and Potatoes
Marvelous Meats

    	Gratin of Beef and Potatoes
Serves 4 to 6

6 cups diced potatoes

1 pound ground beef

2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Meat Magic ® - in all

2 tablespoons margarine

1½ cups chopped onion, in all

¾ cup chopped celery

1 cup chopped carrot

2 tablespoons all-purpose flour

2 cups beef stock or water, in all

5 cups shredded cheddar cheese, in all

Fill a large saucepan half full of water.  Bring water to a rapid boil.  Add potatoes.  Cook, stirring occasionally, about 18 minutes or until potatoes are tender.  Rinse under cold water and set aside.

In a medium-size mixing bowl, combine ground beef with 1 tablespoon Meat Magic.  Mix well with your hands to evenly distribute the seasoning.  Set aside.

In a 10-inch skillet over high heat, melt margarine.  When it comes to a hard sizzle, add 1 cup onion and cook, stirring occasionally, about 5 minutes or until onion starts to brown.  Turn heat down to medium and continue cooking, stirring more frequently, another 2 minutes or until onion is caramelized-- a rich brown color.  Add celery and 1 tablespoon Meat Magic.  Stir to mix well and cook another 3 minutes, stirring occasionally.  Moving vegetables to one side of the skillet, add seasoned ground beef and remaining onion.  Turn heat to high.  Cook, stirring frequently to break up meat chunks, about 6 minutes or until meat is brown.  Stir in carrot and cook 3 minutes.  Add flour and remaining Meat Magic and stir well. Let mixture cook about 4 minutes, without stirring, to allow a brown crust to form on bottom of skillet.  When brown crust has formed, scrape it up and and stir to incorporate it.  Stir in 1 cup stock to deglaze pan,  stirring and scraping bottom and sides of pan until clean.  Stir in remaining stock and cook another 2½ minutes or until mixture has thickened slightly.  Remove from heat.

Place cooked potatoes,  meat mixture and 2 cups cheese in a 2½ quart ovenproof casserole dish.  Stir carefully, to avoid mashing potatoes, just until mixed and mixture is evenly distributed in dish.  Sprinkle remaining cheese evenly over top.  Bake, uncovered, in oven preheated to "broil" setting about 7 minutes or until cheese has melted and is lightly browned.  Remove from oven and serve immediately.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Wonderfully Quick Beef Tenderloin
Marvelous Meats

    	Wonderfully Quick Beef Tenderloin
Makes 8 Servings

1 (5¾ pound) whole beef tenderloin, trimmed

(preferably heavy aged beef)

3 tablespoons extra virgin olive oil

2 tablespoons Chef Paul Prudhomme's Blackened Steak Magic ®

Nonstick vegetable oil spray

Ask your butcher to trim the tenderloin.  If you want to trim it yourself, remove all the silver skin from the meat.  Then remove the back strap:  To find it, lay the tenderloin down with the larger end to your right;  the back strap is on the back side of the tenderloin and is immediately evident when you remove the silver skin.  It can be removed with your fingers.  Don't remove the marbled fat from the bottom side;  it will keep the tenderloin from sticking to the pan.  The trimmings can be browned off and used for gravy.

Spray a heavy roasting pan (without rack) with vegetable spray.  Place the tenderloin in the roasting pan, fat side down.  Pour the olive oil directly in the pan and use it to oil the tenderloin really well.  The three tablespoons will coat the meat and still have enough remaining to coat the pan.  This is necessary because the tenderloin has so little fat on it.

Sprinkle the Blackened Steak Magic lightly and evenly over the tenderloin- on every surface - and pat it in.  Refrigerate the tenderloin and baking pan for one hour.  Don't remove it from the refrigerator until you're ready to place it in the oven.  It's important for the tenderloin to be cold when you place it in the hot oven.

While the meat is chilling,  preheat the oven to 550 degrees.  (Be sure to check your oven temperature with a free standing oven thermometer to see if it registers accurately;  most home ovens vary somewhat from the temperature you set.)

Place the roasting pan in the middle of the oven and bake at 550 degrees until a probe inserted into the thickest part of the meat registers 127 degrees for a true rare (cool red center), about 25 minutes.  Increase the cooking time in very small increments to reach medium rare (138 degrees), medium (148 degrees), medium well (158 degrees).  Any temperature in excess of 165 degrees is considered well done- but don't do this to a fine cut of beef.  Remove from oven and transfer meat to a cutting board or platter;  let sit 15 to 20 minutes.  Carve and serve immediately.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Sensational Steak Strips
Marvelous Meats

    	Sensational Steak Strips
Makes 8 Appetizer Servings

Creamy Garlic Dip (Recipe Follows)

1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic ®

1 pound beef tenderloin, cut into narrow strips

1 cup milk

1 large egg

2 cups vegetable oil

2 cups all purpose flour

Make Creamy Garlic Dip;   cover and refrigerate.  In medium bowl, combine 1 tablespoon of the Meat Magic and meat.  Mix well with your hands so seasoning is evenly distributed.  Reserve.  In another bowl, beat milk and egg until well mixed.  Reserve.

Pour oil into a 10-inch skillet over high heat.  Heat 8 to 9 minutes or until oil reaches 350 degrees.  While oil is heating, blend the remaining Meat Magic with flour.  Coat seasoned meat strips with flour and drop into milk mixture.  Remove approximately one-third of meat from milk mixture with one hand and drop into flour.  Keeping the other hand dry,  coat meat with flour again.  Shake off excess flour and drop coated strips into hot oil in single layer.  Cook,  turning strips to brown evenly, 4 to 5 minutes, or until pieces are golden brown and very crisp.  Remove with slotted spoon as they are done, and drain on paper towels.  Repeat procedure with the remaining meat.  Serve immediately with Creamy Garlic Dip.

Creamy Garlic Dip

2 teaspoons Chef Paul Prudhomme's Meat Magic ®

2 teaspoons minced garlic

1 tablespoon cider vinegar

1 cup mayonnaise

Mash together Meat Magic and garlic to form paste.  Add vinegar and stir until blended.  Blend with mayonnaise.  Cover and refrigerate until ready to use.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


DRINKS
Tips from Paul Prudhomme
Delicious Drinks

Stir Vegetable Magic ® or Meat Magic ® into mixed drinks such as Bloody Marys for sensational flavor.


Light Lasagne
Marvelous Meats

    	Light Lasagne
Makes 8 Servings; approximately 285 Calories per Serving

6 lasagne noodles, prepared according to package instructions

Meat Mixture

9 ounces ground turkey (or chicken)

Olive oil cooking spray

1 tablespoon Paul Prudhomme's Blackened Steak Magic ®

3 tablespoons onion, finely chopped

3 tablespoons spinach, chopped

½ teaspoon garlic, finely minced

1 cup chicken stock, in all

Tomato Sauce

Two 16 ounce cans Italian plum tomatoes with basil

1 cup onions, chopped, in all

1 tablespoon Chef Paul Prudhomme's Seafood Magic ®

1 cup green bell pepper, chopped, in all

1 teaspoon garlic, minced

1 teaspoon dried oregano

1½ cups chicken stock, in all

1 packet Equal ®

1 packet Sweet and Low ®

Olive oil cooking spray

1 cup water

Cheese Mixture

8 ounces (1 cup) low-fat cottage cheese

2 tablespoons cider vinegar

5 ounces (about ¾ cup) low-fat or skim ricotta cheese

Vegetable Mixture

4 teaspoons soy sauce

1 ten-ounce package spinach

1 or 2 bunches mustard greens (or substitute 1 more package of spinach)

Topping

5 ounces low-moisture, part-skim mozzarella cheese, grated thickly

To Make the Meat Mixture

Place ground turkey on a flat surface, such as a cutting board, and flatten out with your hands.  Cover the meat with 2 or 3 sprays of olive oil spray.  Add the remaining Meat Mixture ingredients -- except for the chicken stock -- and mix well with your hands, incorporating all thoroughly into the meat.

Heat a medium-size skillet over high heat.  Turn the meat mixture into the skillet,  breaking up and pressing the meat down with a wooden spoon.  Brown the meat over medium-high heat, turning it and scraping up browned bits from the bottom of the pan, about 5-6 minutes. When the meat begins to stick to the bottom and brown won't come off the pan, add ½ cup chicken stock, scraping bottom and sides of pan.  Cook over high heat until liquid is almost gone, and add the other ½ cup chicken stock, scraping and deglazing, turning the meat until all is brown.  Turn off heat and remove meat mixture from pan.

To Make the Tomato Sauce

Turn heat up high under the same skillet, and add ½ cup chopped onions and ½ cup bell pepper.  Spray vegetables once quickly with olive oil cooking spray, add ½ cup chicken stock and start scraping up the browned bits from the bottom of the pan.  Cook over high heat about 8 minutes, scraping and deglazing occasionally.  Add 1 tablespoon Seafood Magic, 1 teaspoon minced garlic and the remaining ½ cup each chopped onions and bell peppers.  When the browned bits begin to stick hard (about 3 minutes) add ½ cup stock and scrape bottom and sides.  When the onions and peppers begin to soften and there is still some liquid left in pan (about 3 minutes), add the tomatoes with their juice, break them up, and cook mixture over high heat for 7 minutes, stirring occasionally and deglazing the bottom and sides of the pan.  Stir in 1 teaspoon oregano and continue deglazing.  As the mixture becomes thick (about 10 minutes), add another ½ cup stock, deglaze the pan over high heat.  When liquid has cooked down (about 15 minutes), add 1 cup water.  Mix thoroughly and remove from heat.  Pour mixture into blender and add the Equal and Sweet and Low.  Cover and process about 10 seconds, until mixture is smooth.

To Make the Cheese Mixture

In blender or food processor, blend the cottage cheese with the cider vinegar about 15 seconds, or until creamy.  Pour into a small bowl, add the ricotta cheese, and mix thoroughly.

To Make the Vegetable Mixture

Remove the stems from the spinach and mustard greens.  Tear the leaves into bite-sized pieces, rinse and dry.  You should have about 10 cups of each.

Fill a large kettle or pot with water, bring to a boil and prop a large strainer over the pot so the strainer is submerged in the water.  Place the spinach in the strainer, moving it around until all the leaves are in the water.  Cook about 2½ minutes. Remove spinach to a bowl, let cool, and mix in 2 teaspoons of the soy sauce.

Meanwhile, return strainer to pot, add greens and repeat the same procedure, cooking 2½ minutes and mixing the remaining 2 teaspoons of soy sauce into the drained greens.

To Assemble the Lasagne

Preheat the oven to 350 degrees.  Spray a light coating of olive oil spray on the bottom and sides of an 8" x 12" x 2" metal or glass pan.  Place 3 lasagne noodles in the pan to cover the bottom and add ½ cup sauce, spreading evenly.  Cover the sauce with the spinach and add a layer of greens on top of the spinach.  Carefully smooth the entire cheese mixture over the top of the greens and cover the cheese with ¾ cup of sauce.  Over the sauce place the remaining noodles, cover with the remaining 2 cups of sauce, and spread the meat mixture evenly over the sauce.  Top with the mozzarella and bake at 350 degrees until golden brown around the edges, about 40 minutes.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Chile De Pavo
Marvelous Meats

    	Chile De Pavo
Makes 8 One Cup Servings; approximately 308 Calories per Serving

2 pounds lean ground turkey*

7 cups  defatted chicken stock - in all

2 cups chopped onions

1 cup chopped celery

1 cup chopped green bell pepper

2 teaspoons finely chopped jalapeno peppers** , in all

4 tablespoons Chef Paul Prudhomme's Poultry Magic ® - in all

1 tablespoon minced garlic, in all

2 teaspoons ground cumin, in all

2 teaspoons minced canned chipotle peppers in adobo, in all.

Use the "mild" version for less heat.**

2 teaspoons minced dried ancho peppers **, in all

1½ teaspoons minced dried guajillo peppers**, in all

5 tablespoons yellow cornmeal

* Ask your butcher to trim and grind fresh turkey breasts that you select from his case for the leanest possible ground turkey.

** Don't let the peppers intimidate you.  Most produce departments carry fresh jalapenos and several dried varieties.  Mexican markets have a larger selection.  Use whatever is available in your area.  You can substitute any combination of fresh and/or dried peppers.  Go slow and taste as you go along, because this chili heats up pretty fast.  Let your taste be your guide.

Heat Oven to 350 degrees.

Place one dried guajillo pepper and one dried ancho on a cookie sheet or baking pan and roast until all moisture is gone and peppers are very dry, about 10 minutes.  Finely mince each pepper separately and set aside in separate cups.  Mince enough chipotles to make 2 teaspoons and set that aside.

Place a 6 quart pot over high heat, and add the onions, celery, bell pepper and 2 tablespoons of the Poultry Magic.  Stir and add 1  teaspoon of the jalapenos.  Cook, stirring occasionally, about 7 minutes, until bottom of pot is covered with a brown coating that sticks hard.  Add ¾ cup chicken stock, scrape up bottom of pot and continue cooking, stirring and scraping occasionally, for 7 minutes.  Add the ground turkey and cook 4 minutes, breaking up meat as it browns.  Cover and continue cooking over high heat for 5 minutes.

Meanwhile, thoroughly combine 1 teaspoon each guajilla and chipotle peppers, 1 teaspoon ground cumin, and 2 teaspoons minced garlic and 1 teaspoon ancho peppers.  Add this mixture to the pot and stir in thoroughly, breaking up all the turkey as you do.  Re-cover the pot and continue cooking another 5 minutes.  Remove the cover and add another 1 tablespoon Poultry Magic and the cornmeal, mixing in thoroughly.   Continue cooking another 8 minutes over high heat, stirring and scraping hard at the brown coating on the bottom of the pot.

In a small bowl, combine the remaining 1 teaspoon each of the cumin, minced garlic, jalapenos, 1 teaspoon anchos, 1 teaspoon chipotles, and ½ teaspoon guajillo.  Add this mixture to the pot, the remaining 1 tablespoon Poultry Magic and 2¼ cups chicken stock, stirring and scraping hard at the bottom of the pot.  Cook another 10 minutes, stirring and scraping frequently.  Be sure to keep your eye on the pot and scrape often or your chili may burn! Add 1 cup of stock and cook, stirring, 5 minutes.  Now add the remaining cups of stock, cover the pot and bring to a boil.  Uncover, stir and scrape well, then re-cover, turn heat very low and simmer 20 minutes.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Beef Michael
Marvelous Meats

    	Beef Michael
Makes 5 Appetizer Servings

3 tablespoons unsalted butter or margarine, in all

1 cup beef tenderloin strips

3 tablespoons finely chopped green onions

2½ teaspoons Chef Paul Prudhomme's Meat Magic ®

½ teaspoon chopped fresh garlic

2 cups fresh tomatoes, peeled and chopped

1 cup chicken stock

½ pound uncooked pasta

Cook pasta according to package directions.

In a heavy skillet over high heat, melt 2 tablespoons of the butter or margarine.  Add beef, green onions and Meat Magic and saute until beef is browned and a crust begins to form on pan bottom.  Stir and scrape pan bottom well.  Add garlic and tomatoes and continue cooking, stirring occasionally, until tomatoes are cooked.  Add stock and bring to a boil.  Whisk in remaining 1 tablespoon butter or margarine and continue cooking just until sauce becomes creamy and is slightly thickened.  Add cooked pasta to skillet and stir to coat well.  Cook just until pasta is heated through.  Remove from heat and serve immediately.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


SECRET
Chef Paul's Greatest Secret

We use my seven Magic Seasoning Blends for all our cooking at K-Paul's Louisiana Kitchen in New Orleans.  They're an easy way to season every dish you cook.  Just use the blends in place of salt & pepper or your customary herbs and spices.  Magic Seasoning Blends are a spice rack in a bottle!


Chicken Paprika
Perfectly Pleasing Poultry

Chicken Paprika
 Serves 6 to 8

1 frying chicken (3 to 4 pounds), cut up

5 teaspoons Chef Paul Prudhomme's Poultry Magic ®  , in all

¼ cup unsalted butter or margarine

2 cups chopped onions, in all

1 teaspoon minced garlic

¼ cup  sweet  paprika (be sure it's sweet, not hot)

1 (3-ounce) can tomato paste

3½ cups deffatted chicken stock , in all

¾ cup dairy sour cream

Sprinkle a total of 3 teaspoons Poultry Magic on the chicken pieces and work in well with your hands.

Place a 5½ -quart Dutch oven over high heat and add the butter or margarine.  As soon as the butter is hot, add the seasoned chicken pieces and brown them, about 7 minutes on each side.  While the second side is browning, add 1 cup chopped onions.  When the chicken is all brown, remove to a bowl and scrape the bottom of the pot.  Add the remaining 1 cup chopped onions, the garlic, the remaining Poultry Magic and the paprika.  Cook, stirring and scraping occasionally, 4 to 5 minutes.  Stir in the tomato paste, scrape the pot bottom and cook 3 to 4 minutes.  Add 3 cups of the stock, scrape the pot bottom and cook, stirring occasionally, 2 to 3 minutes.  Return the chicken and the juices that accumulated in the bowl to the Dutch oven, add the remaining ½ cup stock and bring to a boil.  Cover, lower heat to a simmer and cook 20 minutes.  Turn off the heat and spoon several tablespoons of the hot sauce from the pot into the sour cream.  Mix together well and return the sour cream mixture to the pot.  Stir well and serve immediately.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Delicious Chicken Pasta
Perfectly Pleasing Poultry

    	Delicious Chicken Pasta
Makes 6 Servings; approximately 250 Calories per Serving

2 skinless, boneless chicken breasts, 12 ounces total

1 cup chopped onions

½ cup chopped celery

½ cup chopped green bell pepper

1 tablespoon Chef Paul Prudhomme's Meat Magic ®  , in all

2 cups defatted chicken stock , in all

2 tablespoons flour

3 cups thinly sliced fresh mushrooms

1 teaspoon minced garlic

½ cup chopped green onions

6 ounces pasta (fettucini or angel hair work well,

- but use your favorite)

Cut the chicken into thin strips,  place in a small bowl and combine thoroughly with 2 teaspoons of the Meat Magic

Cook pasta according to package directions.

Place a skillet over high heat and add the white onions, celery, bell pepper and the remaining 1 teaspoon of Meat Magic.  Cook over high heat, shaking pan and stirring occasionally (don't scrape!) for 5 minutes.  Add ½ cup chicken stock, start scraping up the browned coating on the bottom of the pan and cook another 4 minutes.  Stir in the chicken mixture and cook 4 minutes.  Add the flour and stir well, cooking another 2 minutes.  Now add the mushrooms and garlic, folding in carefully so the mushrooms don't break.  Add ½ cup chicken stock and scrape up the pan bottom.  Cook 4 minutes and add another ½ cup stock, stirring and scraping.  Continue cooking another 5 minutes, then add the green onions and the remaining ½ cup stock.  Stir and scrape well.  Cook 5 more minutes and remove from heat.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Florentine Chicken
Perfectly Pleasing Poultry

    	Florentine Chicken
Makes 8 Servings

2 tablespoons Chef Paul Prudhomme's Poultry Magic ®

1 teaspoon dried mustard

½ teaspoon ground sage

½ teaspoon ground nutmeg

8 chicken breast halves

½ cup all purpose flour

3 eggs

¼ cup plus 3 tablespoons half and half, in all

¾ cup bread crumbs

½ cup grated parmesan cheese, in all

½ cup plus 1 or 2 tablespoons unsalted butter, in all

1½ pounds fresh or frozen (thaw if frozen) spinach,

rinsed, drained and towel dried

Make a seasoning mix by combining the Poultry Magic with the mustard, sage and nutmeg.  You should have 8 teaspoons in all.

Place the chicken breasts on a flat surface and pound a few times with the flat side of a cleaver or a heavy knife.  Sprinkle the breasts with 4 teaspoons of the seasoning mix, distributing evenly on both sides and patting it in with your hands.

In a shallow bowl, combine the flour with 1 teaspoon seasoning mix.

In another bowl, combine the eggs with 3 tablespoons half and half and ½ teaspoon seasoning mix.  Beat thoroughly with a fork.

In a third bowl, combine the bread crumbs with 1 teaspoon seasoning mix and ¼ cup paremesan cheese.

Preheat a large heavy skillet over high heat, and while it's heating, dredge the chicken in the seasoned flour, dip in the egg mixture and then dredge in the breadcrumb mixture, shaking off the excess.

Add the remaining ¼ cup half and half to the remaining egg mixture, beat briefly with a fork and set aside.

When the skillet is hot, add ¼ cup butter.  Add the chicken right away, because the butter will begin to brown almost immediately and you don't want it to burn.  Add the chicken breasts in one layer and brown on both sides, about 30 to 45 seconds each side.  Remove the pieces as they brown and add 1 or 2 tablespoons butter around the sides of the skillet, if needed.  When all the chicken is brown and removed from skillet, add the remaining ¼ cup butter to the pan, along with the remaining 1½ teaspoons seasoning mix.  When hot, add the spinach, and push down gently while it heats for 1 minute.  Pour the remaining egg mixture over the spinach and stir well.  Sprinkle with the remaining ¼ cup paremesan cheese.  Place the chicken breasts on top, cover and turn heat down to medium-low.  Cook 13 minutes and turn off heat.  Serve immediately.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


HINT
Omitting Fat & Oil From Your Cooking

If you wish to omit fat or oils from your cooking, you must begin the cooking process with a very hot skillet.  (If the skillet is hot, this will prevent the food from sticking).  If your recipe calls for seasonings, add these after the cooking process has begun.  This is an excellent way to prepare a reduced-calorie dish.


Mulacalong Chicken
Perfectly Pleasing Poultry

    	Mulacalong Chicken
Makes 8 Servings; approximately 250 calories per serving

Seasoning Mix

Combine in Small Bowl

2 tablespoons Chef Paul Prudhomme's Poultry Magic ®

1½ teaspoons turmeric

1½ teaspoons dried leaf cilantro

½ teaspoon ground ginger

1 teaspoon dry mustard

1 teaspoon curry powder

2 cups corn kernels (preferably fresh, about 4 ears)

5½ cups defatted chicken stock  , in all

8 boneless, skinless chicken breasts, all visible fat removed

About 1 pound, 10 ounces, total weight

Olive oil spray

2 cups chopped onions

2 teaspoons grated lemon peel

Juice of 1 lemon (about 3 tablespoons)

1 red bell pepper, seeded, stemmed and cut into strips

2 packets Equal ® or other low calorie sweetener

Place the corn kernels with ½ cup stock in a blender and process about 2 minutes.  (Mixture should be somewhat coarse, not smooth).

Place chicken breasts in a bowl, coat them with 2 tablespoons of the seasoning mixture, and rub in thoroughly with your hands.

Preheat a large pot or Dutch oven (preferably cast iron) over high heat.  Lightly spray each chicken breast with olive oil spray on one side, and place sprayed-side-down in a single layer in the heated pot.  When brown on the first side, turn (no need to spray again) and brown the second side.  While the second side is browning, add the chopped onions.  Remove the chicken when brown.  Cover the brown on the bottom of the pot with the onions and cook 2 minutes, or until onions are sticking hard.  Stir the pureed corn into the onions, add 2 teaspoons seasoning mix and scrape the bottom of the pot well.  (You may need a metal spatula to do this properly.)  Cook, scraping from time to time, 6 to 7 minutes or until the corn looks almost like a golden brown roux.  Add the remaining seasoning mix, the lemon peel and lemon juice and cook 1 minute.  Stir in 2 cups stock, scrape the bottom and bring to a boil.  Add the remaining 3 cups stock, stir well and cook, uncovered, 15 minutes.  Add the chicken breasts and red peppers, cover and cook 5 minutes, or until chicken is tender and juicy.  Turn off heat and stir in the Equal.

To serve, place one chicken breast on each plate and add ½ cup of sauce.  Top with 2 or 3 strips of red pepper.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana


Magic Chicken Livers
Perfectly Pleasing Poultry

    	Magic Chicken Livers
Makes 6 Servings

2 tablespoons plus 2 teaspoons  Chef Paul Prudhomme's Poultry Magic ®

1 tablespoon margarine

5 tablespoons unsalted butter

2¾ cups julienned onions

¼ cup molasses

¼ cup honey

3 cups chicken stock or water

2 pounds chicken livers

½ cup julienned hot or mild green peppers (preferred) or green bell peppers,

plus a little  extra for garnish, if desired (see Note)

9 slices rye or pumpernickel bread

1½ cups grated cheddar cheese

1½ cups grated provolone cheese

NOTE: Julienned strips should be 1/8 x 1/8 x 2 inches

In a large skillet, melt the margarine with 1 tablespoon of the butter over high heat.  Add 1½ cups of the onions and saute about 2 minutes, stirring occasionally.  Stir in 1 tablespoon of the PoultryMagic and continue cooking until onions brown, about 3 minutes, stirring frequently and scraping pan bottom well each time.  Remove skillet from heat.  Add the molasses and honey to the skillet stirring well.  Return skillet to high heat.  Add the stock and continue stirring until well blended.  Bring to a boil, then reduce heat and simmer until sauce reduces to 2 cups, about 10 minutes, stirring occasionally.  remove from heat and set aside.

Remove all visible fat from the livers and set aside.

In a separate large skillet, melt the remaining 4 tablespoons butter over high heat.  Add the remaining 1¼ cups onions and the peppers; saute about 1 minute, stirring frequently.  Add the livers and then sprinkle the remaining 1 tablespoon plus 2 teaspoons Poultry Magic on top;  cook 5 minutes, stirring occasionally.  Add the molasses sauce to the livers, stirring well.  Continue cooking and stirring just until livers are no longer pink, about 3 minutes more.  Remove from heat.

Cut each piece of bread in half.  Arrange 3 (half) pieces of the bread around the edge of each plate.  Spoon a generous ¾ cup of the liver mixture (without the sauce) in the center of each plate;  spoon about 1/3 cup sauce over the top of the livers,   then ¼ cup each of the cheddar and provolone on top of the livers.  Place under broiler until cheese melts.

Garnish if desired with some raw julienned pepper strips and serve immediately.  NOTE;  The chicken livers and sauce are also good served over rice, mashed potatoes or pasta.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


BREAD
Magic Seasoning Bread

Sprinkle Vegetable Magic ® on buttered French bread, then toast in oven!


Chicken Mushroom Crepes
Perfectly Pleasing Poultry

    	Chicken Mushroom Crepes
Makes 4 Servings; approximately 237 calories per serving

Crepes

5 egg whites

3 tablespoons rolled oats

1 tablespoon finely chopped onion

1 tablespoon chopped green onion

½ teaspoon salt

1 tablespoon finely chopped spinach

2 packets Equal ®

½ teaspoon vanilla (optional)

In a small skillet over high heat, lightly roast the oats, shaking the pan almost constantly until they're light brown.  Place all ingredients except the Equal in blender.  Process well, add Equal and blend again.  Heat a 10-inch Teflon skillet until very hot.  Pour ¼ crepe batter into pan, tip the pan quickly to coat the bottom with batter and cook about 1 minute, or until edges begin to curl away from pan.  Turn crepe out onto dish and repeat process 3 more times, blending batter until frothy each time.  Set aside.

Chicken Filling

1 package (12 ounces) low-fat cottage cheese

8 ounces boneless, skinless chicken breasts, cut into short strips

1 tablespoon (3 teaspoons) Chef Paul Prudhomme's Poultry Magic ®

½ cup chopped onions

¼ cup chopped green bell peppers

1 cup plus 2 tablespoons defatted chicken stock.

½ cup diced yellow squash

½ cupe diced zucchini

½ teaspoon minced fresh garlic

3 cups thinly sliced mushrooms

2 teaspoons arrowroot

Make a mock cream by placing cottage cheese in blender and processing until very creamy, about 4 minutes.  Add 3 tablespoons chicken stock and blend again until very smooth and creamy.  Set aside.

Combine arrowroot with 1 tablespoon stock and set aside.

Mix 1 teaspoon Poultry Magic into chicken, blending well with your hands until all chicken is evenly coated.

Place a 10-inch skillet over high heat.  When pan is very hot, add seasoned chicken and quickly bronze , cooking approximately 2 minutes on each side.  Remove from skillet.  Let skillet get very hot again,  add onion, bell peppers and 1 teaspoon Poultry Magic and cook 3 minutes, stirring once just to brown evenly and distribute the seasoning throughout the vegetables.  Stir in 3 tablespoons stock and scrape up bottom of pan.  Cook 3 minutes and add 3 tablespoons stock around sides of pan and scrape.  Cook 1½ minutes, and add minced garlic and mushrooms.  Stir well and add squash and zucchini.  Stir gently and continue cooking 1 minute.  Add ½ teaspoon Poultry Magic and stir to coat vegetables with seasoning.  If sides of pan are browning fast, move vegetables to edges and use their moisture to scrape up brown on sides.  Cook 4 minutes, add chicken back to pan and the remaining ½ cup stock.  Scrape up pan bottom and cook 4 minutes.  Add the arrowroot mixture to pan.  Cook 1 minute and add 1 cup of the mock cream.  Bring to a simmer and turn off heat.  Add ½ teaspoon Poultry Magic.  Mix well.  Makes 3 cups.  Place ½ cup chicken mixture in each crepe, roll up and top with another ¼ cup.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana


Country Chicken in Rich Onion Gravy
Perfectly Pleasing Poultry

    	Country Chicken in Rich Onion Gravy
Makes 4 Servings

8 (2½ ounce) boneless, skinless chicken breasts

 1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Poultry Magic ® , in all

6 tablespoons unsalted butter or margarine, in all

2 cups chopped onion

1/3 cup all purpose flour

2 cups chicken stock or water, in all

¼ teaspoon salt

2 cups hot, cooked rice, optional

Sprinkle ½ teaspoon Poultry Magic evenly over each chicken breast.  Set aside.

In a 10-inch, heavy skillet over high heat,  melt 2 tablespoons butter.  When it comes to a hard sizzle,  add onion.   Cook, stirring occasionally, about 5 minutes, or until onion starts to brown.  Turn heat down to medium and continue cooking, stirring frequently, about 5 to 6 minutes or until onion is caramelized-- a rich brown color.  Remove from heat and transfer onion to another container.  Set aside.

Return skillet to high heat and add 3 tablespoons butter.  When butter starts to sizzle, dredge 4 seasoned chicken pieces through flour.  Shaking off excess flour,  lay them in single layer in skillet.  Cook about 1½ minutes per side or until golden brown.  Remove from skillet.  Add remaining butter and repeat procedure with remaining chicken.  Stir in 1 cup stock to deglaze pan, stirring and scraping until pan bottom is clean.  Stir in reserved caramelized onion and return browned chicken to skillet.  Stir in remaining stock, Poultry Magic and salt and bring to boil.  Reduce heat and simmer, stirring occasionally, about 20 minutes or until sauce has thickened slightly and chicken is fork tender.  Remove from heat and serve with hot, cooked rice.

To serve, pour ½ cup of sauce on each serving plate, covering bottom of plate.  Mound ½ cup rice in center and place 1 chicken piece on each side of rice.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Shrimp Ratatouille
Savory Seafood

Shrimp Ratatouille

 Makes 4 generous servings;
approximately 244 calories each
344 calories with ½ cup rice

1 cup onion, diced

½ cup green bell pepper, diced

1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic ® , in all

1 large eggplant, peeled, stemmed and cut in a large (1½ inch) dice

1 medium green bell pepper, cut roughly into large pieces

1 medium onion, cut in a very large dice

5 ounces zucchini, cut in a large dice

6 medium tomatoes, peeled and cut in wedges

1¼ cups defatted seafood stock , in all

¼ cup defatted veal glaze*

4 bay leaves

1 teaspoon minced garlic

½ teaspoon salt

32 medium-large shrimp, peeled

2 cups hot cooked rice

* If you don't have veal glaze, use 2 cups defatted chicken stock and cook over high heat until it reduces to ½ cup.  Use ¼ of this.

In a large hot skillet over high heat, place the 1 cup chopped onion and the ½ cup green bell pepper.  Cook 4 minutes, stirring occasionally, until slightly brown.  Add 1 tablespoon Seafood Magic;  stir and cook 3 minutes.  Add ½ cup seafood stock and scrape up the brown bits sticking to the pan bottom.  Cook 3 minutes.  Add another ½ cup of stock, scraping and stirring so mixture doesn't burn, and cook 5 more minutes.  Add the remaining vegetables and bay leaves.  Mix thoroughly, breaking up the tomatoes, and cook 2 minutes.  Stir in the veal glaze and the remaining Seafood Magic, and cook over high heat 10 minutes, stirring occasionally, and being careful not to let the mixture stick to the pan.  Add the garlic, cook 3 minutes, then add the salt.  Cook 15 more minutes, stirring occasionally.  Gently fold the shrimp into the mixture, add the remaining ¼ cup seafood stock, and cook about 5 minutes.

To serve, place ½ cup cooked rice on a plate and spoon the ratatouille around it, being sure that each portion has 8 shrimp.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


Crab Cakes
Savory Seafood

    	Crab Cakes
Makes 6 Servings (2 crab cakes plus sauce); approximately 222 calories each.

1 medium potato, peeled and cut into 1-inch dice

4 cups  defatted seafood stock

3 eggs, hard-boiled, whites only

1¼ cups onions, finely minced, in all

1¼ cups celery, finely minced, in all

½ cup green bell pepper, finely minced, in all

1 tablespoon plus ½ teaspoon Chef Paul Prudhomme's Seafood Magic ® , in all

5/8 cup green onions (green part only), finely minced, in all

1 pound crab meat, picked over for cartilage

4 tablespoons plain, dry bread crumbs

One 12-ounce package 1% low fat cottage cheese

1 tablespoon plus ½ teaspoon Worcestershire sauce

1 teaspoon salt, in all

1 tablespoon imitation butter flakes

To Make Crab Mixture

Bring the seafood stock to a boil.  Peel and cut the potato into a 1-inch dice, add it to the boiling stock and cook until just tender, about 7 minutes.  Remove from heat. Strain off and reserve the liquid,   and mash the potato with a fork.  Set aside.

Cut the hard-boiled egg whites into thin shreds.

Place a ten-inch skillet over high heat.  Add 1 cup onions, ½ cup celery, ¼ cup bell pepper and let it begin to soften, about 1 minute.  Add 2 teaspoons Seafood Magic, cook 2 minutes, then turn heat down to medium and continue cooking 1 minute, stirring and shaking occasionally to brown all sides.  Add ¼ cup onions, ¼ cup celery and ½ cup of the seafood stock-potato liquid.  Turn heat back up to high and use the stock to help you scrape up all the brown on the bottom of the skillet.  Scrape and stir occasionally for 4 minutes.  Add another ½ cup stock and continue cooking 8 minutes, scraping pan bottom occasionally.  We're adding the stock in small amounts because the liquid evaporates more quickly this way, causing the mixture to brown and and caramelize for a lot of rich flavor.  It should stick, and you should scrape it up, but don't let it burn!  After 4 more minutes add another ½ cup stock and 1 tablespoon Worcestershire sauce.  Continue cooking another 5 minutes, stirring and scraping occasionally, and remove from heat.

Place the vegetable mixture and the mashed potatoes in a food processor and blend until it's the consistency of thick mashed potatoes.  Turn into a bowl and combine with the crabmeat, blending gently with your hands.  Add 1 teaspoon Seafood Magic, ½ teaspoon salt, ½ cup green onions, ½ cup celery, ¼ cup bell pepper and egg whites.  Blend again.  Makes about 5 cups.

To Make the Sauce

Put cottage cheese into blender and process until the consistency of sour cream.

Place a small pan over high heat.  Add ½ cup crabmeat mixture and cook about 2 minutes, until mixture starts sticking to pan.  Stir and scrape up pan bottom, adding remaining seafood-potato stock, including the potato starch that has probably settled to the bottom.  Continue cooking over high heat 2 minutes, add the remaining ½ teaspoon Seafood Magic and cook until it comes to a boil, about 1 more minute.  Turn heat down to a simmer and slowly add 1 cup of the whipped cottage cheese cream, whisking constantly.  Add ½ teaspoon Worcestershire, ½ teaspoon salt, the imitation butter flakes and the remaining 2 tablespoons green onions.  Continue whisking until mixture bubbles, and turn off heat.

To Serve

Place Teflon skillet over high heat.  For each portion, scoop ¾ cup crab mixture and form 2 patties.  Press each side of each pattie in ½ teaspoon breadcrumbs.  Brown in skillet about 3-4 minutes on each side.  Serve each person 2 patties with ¼ cup sauce.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana


Sauteed Scallops
Savory Seafood

    	Sauteed Scallops
Makes 4 Servings

2 tablespoons  Chef Paul Prudhomme's Seafood Magic ®

¼ pound (1 stick) plus 2 tablespoons unsalted

butter or margarine

1½ pounds scallops (3½ cups)

½ cup finely chopped green onions

2 tablespoons finely chopped parsley leaves

2 cups sliced mushrooms

Melt half the butter in a large skillet (preferably not a nonstick type) over high heat.  Add the Seafood Magic and cook about 10 seconds, stirring once or twice.  Add the scallops, green onions, and parsely, stirring well.  Cook about 1 minute, stirring once or twice.  Add the remaining butter and the mushrooms.  Cook about 3 minutes, constantly shaking the pan fairly vigorously in a back and forth motion.  (After 2 minutes, stir, so mushrooms get coated.)  Remove from heat and serve immediately over rice, tossed with pasta or in a bowl with lots of warm French bread on the side.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


LAG
Lagniappe

Shaking the pan in a back and forth motion and the continuous release of water from the scallops into the melting butter keep the sauce from seperating and having an oily texture.  Stirring doesn't produce the same effect.


She-Crab Soup
Savory Seafood

    	She-Crab Soup
Makes 6 First Course Servings; approximately 184 calories per serving

2 teaspoons Chef Paul Prudhomme's Seafood Magic ®

1½ teaspoons salt

A generous ¼ teaspoon nutmeg

1/8 teaspoon allspice

1 pound lump crab meat , in all (picked over)

¼ cup finely chopped shallots or onions

2 tablespoons chopped parsely, in all

2 tablespoons fresh lemon juice

2¼ cups defatted seafood stock  , in all

2 tablespoons arrowroot

2½ cups (1 12-ounce can plus 1 cup) evaporated skim milk

Dry sherry (optional)

In a small cup combine the arrowroot with ¼ a cup seafood stock and set aside.

Combine the Seafood Magic with the salt, nutmeg and allspice and set aside.

Place a large heavy skillet over high heat and add ½ cup crab meat, 1 teaspoon seasoning mix and the chopped shallots or onions.  Spread the crab meat thinly around the skillet to brown evenly, and cook, scraping when it sticks to the pan, about 3 minutes.  Add 1 tablespoon chopped parsely and the lemon juice;  stir and scrape the pan bottom well and cook 2 minutes.  Stir in 1 cup stock, scraping the pan bottom well, and cook 2 minutes.  Add the remaining 1 cup stock, stir well, scrape the pan bottom and cook 4 minutes.  Stir in the remaining seasoning mix and the arrowroot-stock mixture.  Bring to a simmer, stirring constantly.  Whisk in the evaporated skim milk and cook 3 to 4 minutes, whisking occasionally to prevent sticking.  Stir in the remaining 1 tablespoon chopped parsely and the rest of the crabmeat.  Stir and cook 2 to 3 minutes.  Makes about 5 cups.

Serve immediately, passing the sherry for anyone who wants to add it to their soup.  The sherry makes a delicious addition, but remember to add 30 calories per tablespoon to your calorie count.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana


Bronzed Shrimp with Cheese Toasts and Salad
Savory Seafood

    	Bronzed Shrimp
with Cheese Toasts and Salad

Dinner for 6; approximately 364 calories per serving

Bronzed Shrimp

96 medium-large shrimp, shelled, tails left on

Olive oil spray

2 tablespoons Chef Paul Prudhomme's Seafood Magic ®

Thoroughly mix Seafood Magic into shrimp.  Add three 2-second sprays of olive oil spray, blending into shrimp between each spray. Mix all together.

Preheat a large Teflon skillet.  In batches, so all shrimp touch the skillet surface, place a single layer of shrimp in pan and cook over high heat about 1 minute on each side, until just pink.  Remove from pan as soon as cooked.

Cheese Toasts

24 thin slices French Bread

6 teaspoons diet margarine

6 ounces low-moisture, part skim Mozzarella cheese

Spread ¼ teaspoon margarine on each slice of bread, cover with ¼ ounce cheese, and place under broiler for 3 minutes, or until brown and bubbly.

Salad with Creamy Dressing

12 cups salad greens

2 cups  defatted chicken stock

2 tablespoons all purpose flour

2 teaspoons dry mustard

3 tablespoons cider vinegar

3 tablespoons white wine vinegar

5 ounces low-fat cottage cheese

½ teaspoon minced garlic

½ teaspoon dill weed

¼ teaspoon thyme

Scant ¼ teaspoon savory

1 tablespoon soy sauce

2 packets Equal ®

Place 1½ cups stock in a small saucepan and bring to a boil over high heat.  In a small bowl stir flour into remaining ½ cup stock.  Slowly stream the flour/stock mixture into the stock in the saucepan, whisking steadily.  Continue cooking and whisking over high heat until mixture is slightly thick and very foamy, about 7 minutes.  Remove from heat, pour into a flat pan and refrigerate.

Place the mustard, both vinegars and cottage cheese in blender and process until thick and creamy, about 20 seconds.  Add garlic, dill weed, thyme and savory and blend again.  Add ½ cup chicken stock mixture to the blender while processing.  Blend thoroughly, add another ½ cup stock mixture, soy sauce, and Equal.  Blend thoroughly.  Allow about 5 tablespoons of dressing per salad.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana


Grilled Seafood Fajitas
Savory Seafood

    	Grilled Seafood Fajitas
Serves 4 to 6

Seasoning Mix

1 tablespoon plus 2 teaspoons   Chef Paul Prudhomme's Seafood Magic ®

½ teaspoon ground coriander

¼ teaspoon ground cardamom

1 teaspoon dry mustard

¾ teaspoon ground cumin

¼ teaspoon nutmeg

½ teaspoon ground cinnamon

Citrus Soak

Mix in glass or cup

Juice of 1 lime

Juice of 1 lemon

1 tablespoon white vinegar

½ teaspoon Tobasco ® sauce

Fajitas

1 pound firm-fleshed fish, (such as swordfish, fresh tuna,

sole, red snapper, grouper or shrimp

1 teaspoon minced fresh garlic

2 cups onions, cut in strips

1 cup each green, red and yellow bell peppers, cut in strips

2 cups sliced mushrooms

Large flour tortillas

Vegetable oil spray

Prepare charcoal grill so that the coals reach the grill itself and get coals very hot.

Place a piece of stainless steel mesh (can be purchased at a  cooking supply or hardware store) over grill to prevent fish and vegetables from sliding through rungs of the grill.  Dampened wood chips such as mesquite or hickory can be mixed into the coals to give the dish extra flavor.

While the grill is heating, place seafood in one bowl, onions and mushrooms in another and peppers in another.  Divide the citrus soak in three and add 1/3 to each of the three bowls, mix throughly with your hands.  Add 2¼ teaspoons seasoning mix to the peppers, 2 teaspoons seasoning mix to the onions and mushrooms, and 4 teaspoons seasoning mix to the seafood, and mix well with your hands.  Add minced garlic to the seafood and combine well.

Have the tortillas softened on a grid over a double boiler, or for a minute in a very low oven, or follow directions on the package.

When grill is very hot (flames should be visible), spray the peppers once with the vegetable spray, mix in with your hands and place them on the mesh.  Grill about 4 minutes, turning once or twice.  Spray the onions and mushrooms with vegetable spray, mix with your hands and place them on the mesh with the peppers.  Continue cooking another 6-7 minutes or until all are brown, turning once to distribute well and and brown evenly.  Remove from grill to a bowl and keep warm.  Spray the seafood with vegetable spray and mix well with your hands.  Place on the mesh and grill, turning once, until brown on both sides, about 3-4 minutes.  Don't overcook!

Mix the seafood with the vegetables and fill the tortillas with the mixture.  Serve immediately.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


GRITS
Wonderful Rice & Grits

Add Vegetable Magic ®, Poultry Magic ®, or Meat Magic ® to rice or grits while cooking or sprinkle it into or on mashed and baked potatoes


Shrimp Diane
Savory Seafood

    	Shrimp Diane

This dish is best if made only 2 servings at a time.
 If you want to make more than 2 servings,
do so in separate batches but serve while piping hot.

1¾ pounds medium shrimp with heads and shells*

6 tablespoons shrimp stock, in all

3/8 pound (1½ sticks) unsalted butter, in all

¼ cup very finely chopped green onions

½ teaspoon minced garlic

2¼ teaspoons Chef Paul Prudhomme's Seafood Magic ®

½ pound mushrooms, sliced into ¼-inch-thick pieces

3 tablespoons very finely chopped parsley leaves

French bread, pasta or hot cooked rice

* If shrimp with heads are not available, buy 1 pound of shrimp

without heads (with shells, if possible, for making stock)

Rinse and peel the shrimp; refrigerate until needed.  Use shells and heads to make shrimp stock.

In a large skillet melt 1 stick of butter over high heat. When almost melted, add the green onions, garlic and the Seafood Magic;  stir well.   Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back and forth motion.**

Add the mushrooms and 4 tablespoons of the stock;  then add the remaining ½ stick butter in chunks and continue to shake the pan.  Before the butter chunks are completely melted, add the parsely, then the remaining 2 tablespoons stock;  continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.

Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.

** A certain percentage of oil is released when butter is melted;  shaking the pan in a back-and-forth motion and the addition of stock to the melting butter keep the sauce from separating and having an oily texture;  stirring doesn't produce the same effect.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


SHELL
Seasoning Seafood

Sprinkle Seafood Magic ® or Meat Magic ® on boiled or steamed seafood (still in the shell) while still piping hot.  As you peel the seafood, the seasoning on your fingers will give the seafood a nicely seasoned flavor.


Deep-Fried Eggplant Sticks
Vegetable with Verve

Deep-Fried
Eggplant Sticks

Makes 10 Appetizer Servings

3 tablespoons  Chef Paul Prudhomme's Vegetable Magic ®

1 large eggplant, peeled, and cut into sticks measuring -

about 3-inches x ½ inch

1½ cups all purpose flour

1 large egg

1 cup evaporated milk

3½ cups vegetable oil

3 cups unseasoned breadcrumbs

Confectioners or powdered sugar

Evenly sprinkle 1 tablespoon Vegetable Magic over eggplant sticks.  Set aside.

Add remaining 2 tablespoons Vegetable Magic to flour and mix well.  Set aside.

Beat egg with evaporated milk.  Set aside.

Pour oil into 12-inch, heavy skillet.  Heat over high heat until oil reaches 350 degrees.  When oil reaches about 250 degrees, dredge eggplant sticks through seasoned flour and drop into egg-milk mixture.  Then dredge through breadcrumbs, making sure the pieces are separate and well coated.  Fry in 350 degree oil a batch at a time, 2-3 minutes or until pieces are golden brown and crisp.  (Make sure to turn the pieces early in the cooking process because if one side gets too done, the other side will be too light to stay down in the oil and the pieces won't cook evenly.)  Drain on paper towels, and, while still warm, dust eggplant sticks with powdered sugar.

Serve immediately.  They are good warm, but wonderful if eaten while still hot.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


OWN
Your Own Recipes with Magic Seasoning Blends

For your own recipes and recipes with other cookbooks, substitute approximately the same amount of Magic Seasoning Blends ® as the total of dry herbs and spices in the recipes.  Always start with less than the amount and add more to taste.


Creamy Corn Casserole
Vegetables with Verve

    	Creamy Corn Casserole
Makes 10 to 12 Side Dish Servings

2 teaspoons  Chef Paul Prudhomme's Poultry Magic ®

4 tablespoons unsalted butter

¼ cup vegetable oil

7 cups fresh corn off the cob

(about seventeen 8-inch cobs), or frozen corn kernels

1 cup very finely chopped onions

¼ cup sugar

2¼ cups chicken, beef or pork stock, in all

4 tablespoons margarine

1 cup evaporated milk, in all

2 eggs

In a large skillet combine the butter and the oil with the corn, onions, sugar and Poultry Magic.  Cook over high heat until corn is tender and starch starts to form a crust on the pan bottom, about 12 to 14 minutes, stirring occasionally, and stirring more as the mixture starts sticking.  Gradually stir in 1 cup of the stock, scraping the pan bottom to remove crust as you stir.  Continue cooking 5 minutes, stirring occasionally.  Add the margarine, stir until melted, and cook about 5 minutes, stirring frequently and scraping the pan bottom as needed.  Reduce 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 stock and cook about 10 minutes, stirring occasionally.  Stir in ½ cup of the milk and continue cooking until most of the liquid is absorbed, about 5 minutes, stirring occasionally.  Immediately remove from heat.

In a bowl, combine the eggs and the remaining ½ cup of milk;  beat with a metal whisk until very frothy, about 1 minute.  Add to the corn, stirring well.  Serve immediately, alone or over rice, allowing about ½ cup per person.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


POP
Delicious Popcorn

Sprinkle Magic Seasoning Blends ® over popcorn for wonderful flavor and as a salt substitute.


Vegetable Gumbo
Vegetables with Verve

    	Vegetable Gumbo
Serves 10 to 12

3 tablespoons butter or margarine

2 cups chopped onions, in all

1¼ ounces tasso or lean ham, minced (optional)*

1½ cups chopped celery, in all

1¼ cups chopped green bell peppers, in all

4 cups sliced okra, in all

2 cups peeled, chopped tomatoes

1 tablespoon Chef Paul Prudhomme's Seafood Magic ® **

¾ teaspoon dried leaf thyme, in all

3 bay leaves

6 cups vegetable or chicken stock, in all *

1¾ teaspoons fresh minced garlic, in all

2 teaspoons salt

2 cups eggplant, unpeeled, in large chunks

1½ cups zucchini squash, cut in large chunks

1½ cups yellow squash, cut in large chunks

1 cup sugar snap pea pods, ends trimmed

1 cup baby green beans, ends trimmed

¼ cup minced green onions (tops only)

6 cups hot cooked rice

* Feel free to substitute your favorite fresh vegetables--

almost any vegetable will work well in this recipe.  To make

this a vegetarian dish, eliminate the tasso and use vegetable stock.

** For hotter, spicier flavor, add 1 more teaspoon Seafood

Magic with the second teaspoon of salt.

Melt the butter in a large, heavy pot over high heat.  Add 1 cup chopped onions and the tasso ham, if desired.  Cook over high heat about 3½ minutes, occasionally stirring and scraping the bottom of the pot with a wooden spoon.  Add 1 cup celery and ¾ cup bell peppers;  lower heat to medium, cover and cook about 2 minutes.  Stir in 3 cups okra and all of the tomatoes.  Add Seafood Magic, ½ teaspoon thyme and bay leaves and stir, scraping up all the browned bits on the bottom of the pot.  Raise heat to high, re-cover the pot and cook, stirring and scraping occasionally, about 8 minutes.  Stir in 1 cup stock, scrape the bottom of the pot, cover and cook 12 minutes.  Add another cup of stock and ¾ teaspoon garlic.  Stir, scrape, cover and cook 11 minutes.  Add 4 cups stock, the remaining 1 cup onions, ½ cup celery, 1 cup okra, ½ cup bell peppers and 1 teaspoon garlic.  Cook, stirring, 2 minutes.  Add the salt and the remaining thyme.  Stir in the eggplant, zucchini and yellow squash, cover and cook 6 minutes over high heat.  Add the pea pods, cover an cook 2 minutes.  Add the green beans, cover and cook 2 more minutes.  Turn off heat, stir in the green onions and let stand, covered, 5 to 10 minutes to allow the flavors to develop.  Serve over hot rice.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana  70123


SLAW
Magic Salads

Sprinkle Vegetable Magic ® on salad, coleslaw, and potato salad.  For tuna and chicken salads, add Seafood Magic ® ,Poultry Magic ®  , or Meat Magic ® to the flaked tuna or chicken and let sit while you prepare the other ingredients, then mix together.


Potacos
Vegetables with Verve

    	Potacos
Makes 18 Potacos; approximately 142 calories each

9 baking potatoes

Chef Paul Prudhomme's Meat Magic ®

1 (12-ounce) container low-fat cottage cheese

1 tablespoon apple cider vinegar

Seasoning Mix

1½ teaspoons ground cumin

¾ teaspoon dried leaf oregano

1½ teaspoons dried leaf cilantro

¾ teaspoon ground cinnamon

¼ teaspoon nutmeg

1 teaspoon salt

1½ cups chopped onions

1 cup chopped celery

1½ cups chopped green bell peppers

2 tablespoons Chef Paul Prudhomme's Poultry Magic ®

1 tablespoon minced fresh garlic

3 cups defatted chicken stock. - in all

1 pound very lean ground turkey

1 tablespoon ground roasted Ultimo chili peppers*

1 tablespoon ground roasted California Beauty chili peppers*

4 tablespoons yellow cornmeal

½ cup canned chopped green chilies

Shredded lettuce

1 cup plus 2 tablespoons finely chopped tomatoes

9 tablespoons finely chopped onions

6 tablespoons low-moisture, part-skim Mozzarella cheese

* These are the chili powders we used;  you can use

whatever is available in your area.  If you can't

find ground roasted chili peppers,  substitute

2 tablespoons commercial chili powder

Preheat oven to 375 degrees.

Rinse and cut the potatoes in half lengthwise, then cut a small slice off the bottom of each half.  Place the potatoes on a baking sheet in a 375 degree oven for 1 hour, or until brown, and the potato comes easily out of the skin.  Let cool at least ½ hour.  Using a sharp knife, cut the insides of the potato away from the skin (save for another use), leaving as thin a shell as you can without making holes.  (This may take a little practice.)  Sprinkle potato shells with a little Meat Magic and put back in oven for about 15 to 20 minutes, or until skins are brown and crisp.

Combine seasoning mix ingredients thoroughly in a small bowl.

To make mock sour cream, place cottage cheese in blender and process until smooth.  Add vinegar and process again until completely blended.

To make the filling, preheat a large heavy skillet over high heat.  Add the 1½ cups chopped onions, the chopped celery and green bell peppers, and cook 2 minutes.  Add Poultry Magic and the seasoning mix and cook 4 minutes, stirring once to distribute seasoning evenly.  Add the minced garlic and ½ cup stock.  Scrape the pan bottom and cook 9 minutes, stirring occasionally.  Push the cooked vegetables to the edges of the skillet, making a clearing in the center.  Add the chopped turkey to the center of the skillet and cook 9 minutes, breaking the meat up with a wooden spoon, turning occasionally to brown it evenly and eventually  incorporating it into the vegetable mixture.  Add the chili powders and the cornmeal and cook 2 minutes, scraping the bottom of the pan, because the cornmeal will stick and form a brown crust.  Add ½ cup stock, scrape the bottom well and and spread the turkey mixture over the bottom of the skillet.  Stir occasionally and cook 3 minutes, or until the mixture is sticking hard.  Add 1 cup stock, scrape the bottom well and cook 3 minutes.  Stir in the chopped chilies and cook 2 minutes.  Add ½ cup stock, stir well and cook 5 minutes.  Add the remaining ½ cup stock and cook 8 minutes, stirring and scraping the bottom well as the mixture sticks.  Remove from heat.

Preheat broiler.

Place crisp potato shells on a baking sheet.  Line the bottom of each with a little shredded lettuce.  Add 1 tablespoon chopped tomatoes and ½ tablespoon finely chopped onions.  Fill with 2 tablespoons meat mixture and top with 1/3 tablespoon shredded Mozzarella.  Place baking sheet under preheated broiler about 1 minute or until cheese is brown and bubbly.

Allow 1 potaco per person, garnished with 1½ tablespoons mock sour cream.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana


Eggplant Parmigiana
Vegetables with Verve

    	Eggplant Parmigiana
Makes 8 Servings; approximately 274 calories per serving

1 tablespoon plus 1½ teaspoons

Chef Paul Prudhomme's Seafood Magic ®- in all

1 whole egg plus 4 egg whites

¼ cup evaporated skim milk

2 cups plain bread crumbs

16 slices peeled, stemmed eggplant

(cut the long way - about ¼ inch thick)

1½ cups chopped onions, in all

1½ cups chopped green bell peppers, in all

1 cup chopped celery, in all

1 teaspoon salt

1 teaspoon ground fennel (optional)

1½ teaspoons dried leaf oregano, in all

1½ teaspoons dried sweet basil, in all

2 cups  defatted chicken stock - in all

2 teaspoons minced fresh garlic

6 cups fresh peeled, stemmed, chopped tomatoes,

with their juice.

2 packets Equal ® (optional)

4 ounces low moisture, part-skim shredded Mozzarella

cheese (1 cup)

Preheat oven to 375 degrees.

In a shallow bowl or pie plate, beat the egg and the egg whites together until frothy, add the milk and beat until thoroughly combined.  Combine the breadcrumbs with 1½ teaspoons Seafood Magic in another shallow bowl.  Dip each eggplant slice in the egg mixture and then the breadcrumbs, shaking off the excess, and place on a baking sheet.  (You'll probably need two sheets to accommodate all the eggplant.)  Bake at 375 degrees 15 minutes, turn the eggplant slices and bake another 15 minutes.  Remove from oven and lower temperature to 350 degrees.

Preheat a large heavy skillet over high heat.  When very hot, add 1 cup each chopped onions and bell peppers, and ½ cup chopped celery.  Cook 2 minutes.  Add 2 teaspoons Seafood Magic, the salt, the fennel and 1 teaspoon each oregano and basil.  Stir well and cook 2 to 3 minutes, until mixture begins sticking to the bottom of the pan.  Add ¼ cup stock, scrape the pan bottom well and cook 5 to 7 minutes, stirring occasionally, until stock is reduced and vegetables are sticking hard.  Add the minced garlic and ½ cup stock.  Scrape the pan bottom again and cook about 3 minutes.  Add the remaining chopped onions, peppers and celery and cook 5 to 6 minutes, until mixture is sticking hard again.  Add the tomatoes, the remaining Seafood Magic and the remaining oregano and basil.  Stir well, cover and cook 25 minutes, stirring and re-covering the pot occasionally.  Add the remaining 1¼ cups stock;  cover and cook another 8 minutes.  Turn off heat and stir in Equal, if yu prefer a slightly sweet taste to your sauce.  Cool sauce a few minutes, then puree in blender.

In a baking pan that measures about 11"x17x2" deep, place a layer of sauce, 8 eggplant slices, another layer of sauce, ½ of the cheese, the remaining eggplant slices, the remaining sauce, and the remaining cheese.  Bake at 350 degrees for 15 minutes, then place under the broiler until brown and bubbly on top.

Chef Paul Prudhomme's ® Magic Seasoning Blends Cookbook ®
Copyright © 1995 - All Rights Reserved
Magic Seasoning Blends, Inc., 824 Distributors Row, Harahan,  Louisiana


A Very Special Offer!

A Very Special Offer!

Complimentary Magic Seasoning Blends ® Spices & Catalog.

We hope you enjoyed Paul Prudhomme's Magic Seasoning Blends ® Cookbook! Chef Paul wants everyone to have the opportunity to enjoy his wonderful recipes and is making you the very generous offer of receiving three complimentary samples of Magic Seasoning Blends ® spices, eight additional recipes and important information about Magic Seasoning Blends included in his mail order catalog!

To receive your complimentary spices & catalog, simply print out and  complete the following reply form and send it to Chef Paul with a legal size self addressed stamped envelope with three first class stamps or a check or money order for $ 1.00 (one dollar in U.S. funds- to cover postage). Make checks or money orders payable to Magic Seasoning Blends.  Send requests to the address given below.

Your Name:    __________________________________________________

Address:         __________________________________________________

                        __________________________________________________

                        __________________________________________________

Phone:                (     ) __________________________________________

Where did you get Chef Paul's cookbook?  ______________________________

Please leave comments and suggestions for Chef Paul in the space below or on the flip side of this page.

Please send your reply forms and/or requests for complimentary samples & catalog to:

Paul Prudhomme

Computer Cookbook Offer

P.O. Box 23342

New Orleans, Louisiana  70183-0342


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