Panéed‚ is just a south Louisiana term for quick pan frying–we use the method for thin pieces of many kinds of meat, as it preserves the flavor of the meat while still cooking it thoroughly.
Cookbooks: Chef Paul Prudhomme's Pure Magic
Corn Chowder
This perennial American favorite is creamy and filling, just perfect for the crisp days of autumn. Because our version is cooked less than 30 minutes after the corn is added, the flavor of the fresh corn really comes across.
Eye-Opener Omelet
This delicious omelet is worth getting up for any day! It’s also great as a light lunch or supper, and when serving it I like to offer a little extra Magic Pepper Sauce to really open an eye.
Friday Night Fish Fry
One secret to really good fried fish is not to crowd the skillet–the fish should always touch the bottom of the pan, so fry it in batches if necessary.
Cheese and Hot Pepper Chicken
The sauce for this chicken dish is not only rich and creamy, but also generously seasoned with bell peppers, chile peppers, and spices. Any leftover sauce is wonderful over vegetables!
Louisiana Chicken and Dumplings
This is a real down-home dish, the kind of food you fix for a large family. It’s sure to bring back memories for anyone who ever lived in a small town or visited relatives in the country.
Dumplings
This dumpling recipe accompanies the “Louisiana Chicken and Dumplings” recipe, however it can be used with other meats or done by itself.
Chicken A La King
This recipe takes the traditional approach to the dish–rich and creamy, spiked with a bit of sherry. It’s colorful and delicious, and just perfect when you want a very special meal. Serve in pastry shells or crepes, or over rice, pasta or croissants.
Chicken Paprika
This is our version of the traditional Hungarian favorite, a dish that people from all over the world enjoy. It’s important to taste your paprika to be sure it’s sweet, because if it’s bitter it will ruin the dish.
Barbecued Shrimp
I want to warn you right now this is fun but messy to eat! In New Orleans most people wear bibs when they eat it, because you peel your own shrimp and dip them in the sauce. And most of us soak up more sauce with our French bread.
