Compliments Of Chef Prudhomme
Wednesday - February 07, 2007
This week we take a taste trip to Louisiana with Chef Paul Prudhomme.
* 4 ounces mixed baby greens
* 1 Portabella cap (from Portabella Lafayette recipe, see below)
* 3 cherry tomatoes, halved
* 1 ounce blue cheese, crumbled
* 1 ounce Candied Pecans (recipe to follow)
* 2 ounces Creole Vinaigrette (recipe to follow)
Slice the mushroom caps into strips about 3/4-inch thick. Toss the greens in the salad dressing and arrange them in the center of the plate. Surround the greens with the mushroom slices and cherry tomato halves. Top the crumbled blue cheese and sprinkle with candied pecans.
Makes one serving.
* 6 tablespoons unsalted butter
* 1 tablespoon Chef Paul Prudhomme’s Sweetie Magic Seasoning
* 1 1/2 tablespoons Chef Paul Prudhomme’s Barbecue Magic
* 4 Portabella mushroom caps
* 1/2 cup cane syrup
* 1/2 cup heavy cream
Melt the butter in a skillet over medium-low heat. When the butter begins to sizzle, add the seasonings and stir well. Place the mushrooms in the skillet, gill side up. Cook for 2 minutes, then add the cane syrup. Continue to cook, turning the mushrooms several times, until the stem area of the mushrooms is tender, about 4 minutes. Add the cream and cook, stirring, until the mixture returns to a boil.
Transfer the mushrooms to a sheet pan, cover with the sauce and cool.
Makes four servings.
* 1/2 cup extra virgin olive oil
* 1/2 cup balsamic vinegar
* 2 tablespoons cane syrup
* 4 tablespoons Creole mustard
* 2 tablespoons light-brown sugar
* 1 tablespoon Chef Paul Prudhomme’s Vegetable Magic seasoning
* 1 tablespoon black pepper
Combine all ingredients and whisk until thoroughly blended.
Makes about 1 1/2 cups.
For Seasoning Mix:
* 1 tablespoon plus 2 teaspoons Chef Paul Prudhomme’s Pork & Veal Magic seasoning
* 1 tablespoon Chef Paul Prudhomme’s Barbecue Magic
* 1 teaspoon ground chipotle chili (plus extra for sprinkling)
* 1 pound pecans
* 1 1/2 cups light-brown sugar, packed
* 5 tablespoons unsalted butter
* 1/4 cup heavy cream
Combine the seasoning ingredients and mix well.
Toast the pecans in a skillet, or roast in the oven until they turn light golden brown and give off a rich, nutty aroma. Combine the butter, cream and sugar in a skillet over high heat and stir until melted. Add half of the seasoning and stir in well. Then add the pecans and toss until thoroughly coated. Cook until the sugar is sticky and caramelized, then place on a sheet pan in a single layer to cool. Sprinkle with the remaining seasoning, mix, then sprinkle lightly with chipotle chili.
Makes about 1 1/4 pounds.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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