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Portabella Salad and Portabella Lafayette

Portabella Salad

Makes 1 serving

4 ounces mixed baby greens
1 Portabella caps (from Portabella Lafayette recipe, see below)
3 cherry tomatoes, halved
1 ounce blue cheese, crumbled
1 ounce Candied Pecans (recipe to follow)
2 ounce Creole Vinaigrette (recipe to follow)

Slice the mushroom caps into strips about three quarter inch thick (3/4 inch)  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.

Portabella Lafayette

Makes 4 servings

6 Tb. unsalted butter, in all
1 Tb. Chef Paul Prudhomme’s Sweetie Magic Seasoning
1 and one half Tb. Chef Paul Prudhomme’s Barbeque Magic (1 ½ Tb.)
4 Portabella mushroom caps
One half cup cane syrup (1/2 cup)
One half cup heavy cream (1/2 cup)

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. 

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Bronzed Chicken Breasts

Makes 4 servings

4 Tb. melted unsalted butter or oil of your choice

8 boneless, skinless, breast halves (about 3 ounces each) about one half to three quarters inch thick (1/2-3/4 inch thick)- you may pound the breast a little to even out the thickness.  Best if near room temperature.

1 Tb. plus 1 tsp. Chef Paul Prudhomme’s Poultry Magic or Meat Magic or Barbecue Magic or any of your favorite season blends.

Heat heavy griddle or skillet to about 350 degree F over medium to high heat or use an electric skillet.

When griddle or skillet is heated, lightly coat each chicken breast half (both sides) with melted butter or oil.  With chicken in your hand, sprinkle the oiled breast evenly with about one half tsp. (1/2 tsp) of your Magic Seasoning Blend and place the seasoned side down in the hot skillet.  Then, season top side of the breast.

Cook chicken until underside is bronze in color, 2-3 minutes (watch and you will see the white line coming up the sides as the chicken cooks; when the line is about half way up the thickness, the chicken is ready to be turned)
Cook until done, 2-3 minutes more.  Serve immediately; allowing 2 breast halves per person.  Do not overcook!  Chicken should be very juicy. 
Note: Any of the Magic Seasoning Blends will work well.

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Blackened Fish Filets

Makes 6 servings

If you don’t have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood!  It’s better to cook it outdoors on a gas grill, a butane burner, or a charcoal grill, but you’ll need to make the coals hotter by giving them extra air (a normal charcoal fire doesn’t get hot enough to “blacken” the fish properly) Meanwhile heat your cast-iron skillet as hot as possible on your kitchen stove, at least 10 minutes.  When the coals are glowing, use very thick potholders to carefully transfer the hot skillet to the grill.  You can also make this a reduced fat dish simple by spraying both sides of the fish filets with nonstick cooking spray (instead of using butter) before applying the seasoning.

3 Tb. Chef Paul Prudhomme’s Seafood Magic Seasoning or Blackened Redfish Magic or Meat Magic, or Barbecue Magic, or Fajita Magic, or Magic Seasoning Salt, or Magic Salt-Free Seasoning.
One half stick unsalted butter (melted) or oil  (1/2 stick)
6 (8-10 ounces) fish filets (such as red snapper, catfish, redfish, salmon, ahi tuna steaks, mahimahi or any other firm fleshed fish) at room temperature, cut about one half inch thick (1/2 inch)

Heat a large cast-iron skillet over very high heat until it is extremely hot,
with a spoon spread a little of the butter or oil on each side of the filets.  Sprinkle one side with the Magic Seasoning Blend and place the filet in the heated skillet seasoned side down.  Sprinkle the top sides with the remaining Magic Seasoning Blend.  Cook- turning frequently until the fish starts to flake, about 4 minutes.  Repeat with remaining filets.  Serve each filet while piping hot. 
Special note from Chef Paul Prudhomme: Because this method is simple, any variation will make a dramatic difference.  Be sure the skillet is hot enough and absolutely dry.  Be sure not to over season- the herbs and spices should highlight the taste rather than hide it or overpower it.  You don’t need to overcook the filet- there is a big difference between blackened and burned.  Avoid a burned, bitter taste by wiping out the skillet between batches. 

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Creole Vinaigrette and Candied Pecans

Makes about 1 one half cups (1 ½ cup)

One half cup olive oil, extra virgin (1/2 cup)
One half cup balsamic vinegar (1/2 cup)
2 Tb. cane syrup
4 Tb. Creole mustard
2 Tb. light brown sugar
1 Tb. Chef Paul Prudhomme’s Vegetable Magic seasoning
1 tsp. black pepper.

Combine all ingredients and whisk until thoroughly blended.