This wonderful chow chow will perk up any meal, adding color and taste to your meal. Because it’s so pretty, not to mention a little bit different, it makes a great gift. If you can’t find green tomatoes at your market, ask the produce manager to order some for you!
Cookbooks: Chef Paul Prudhomme's Always Cooking!
Fried Green Tomatoes with Cream Gravy
Fried green tomatoes constitute an American classic. They’re popular in the Midwest and on the Atlantic Coast, but our favorites are from the South. These are great for breakfast, with eggs, or delicious as lunch.
Dirty Rice
This recipe was named not for real dirt but for all the little bits of ground meat that give it its color. If I had to list the dishes in my very favorite meal, this wonderful Louisiana specialty would definitely be included, along with roast pork and candied yams. – Chef Paul Prudhomme
Fish En Papillote
The long-famous Antoine’s restaurant in New Orleans is credited with inventing Pompano en Papillote, created in honor of a celebrated balloonist who was visiting the city.
Bronzed Fish
Bronzing is a wonderful cooking technique for meat or fish – and it’s so simple. You actually roast one side of the meat or fish at a time on a heavy griddle or in a large, heavy aluminum skillet or electric skillet heated to 350 degrees.
Calf’s Liver with Fire-Roasted Pepper Sauce
Even people who usually don’t care for liver are going to love this! The liver itself should be a beautiful golden brown color, and the sauce is punctuated with colorful and delicious fire roasted bell peppers.
Corn and Andouille Soup
Cream Cheese & Ham Tortilla Rolls
Browned Garlic Butter Sauce
The secret to making this type of sauce is to shake the pan in a back-and-forth motion, rather than stirring or whisking. This gentle type of blending creates an emulsion from the butter and liquid and gives the sauce a texture and richness that cannot be duplicated any other way.
