Take an adventure with Chef Paul as he leads a flavorful expedition filled with foods that create exciting new flavors — from the steamy French Quarter to the harbor of Hong Kong — these unique recipes combine ingredients with imagination.
Step by step instructions make even the most challenging dishes easy to duplicate in your home kitchen. Have fun creating Chef Paul’s Mixed Berry Cobbler with a wonderful peppery crust or enjoy a fantastic variety of meat and seafood recipes. Use seasonings in ways you never imagined and get excited again about cooking during this pleasurable expedition.
Chef Paul Prudhomme shares his tested methods for perfect frying every time with Fried Oysters and Chicken Poppers, and demonstrates how fire-roasting can add a smoky flavor to soup and sauce. In the “Lagniappe” section (a little something extra), he fully explains his blackening and bronzing methods, and his Sweetmeat Croquesignols combine a tasty pastry dough with a sweet and spicy filling. He shows how to make a vegetarian lasagna, stuff mushrooms and squashes and stir-fry rice for a decidedly different pudding. This is an expedition not to be missed.
To use Magic Seasoning Blends® in recipes found in Chef Paul Prudhommes Kitchen Expedition cookbook, simply add up the amount of dry herbs and spices called for in the recipes “Seasoning Mix”. Substitute approximately the same amount of the appropriate blend (for example, if you were doing a chicken dish, youd substitute Poultry Magic®) for the herbs and spices in the cookbook.
If a recipe calls for a sweet spice or an unusual ingredient subtract the amount of sweet or unusual spice prior to adding up the dry herb seasoning mix, then add back the subtracted ingredient(s) to the Magic Seasoning Blends® amount required for the conversion.
“Happy Birthday Joanne”