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.
Cookbooks: Chef Paul Prudhomme's Always Cooking!
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.
Cream Cheese & Ham Tortilla Rolls
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
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.
Banana Bliss
Basque Chicken and Shrimp in Wine
This traditional dish from the Basque region of Spain boasts a blend of tantalizingly subtle flavors that we’ve rounded out with a complement of seasonings. Serve with thick slices of peasant bread and a salad of crisp greens in a light olive oil dressing
