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Magic salmon, no-bake cheesecake

As a pioneer of Southern cooking, Chef Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting, new American and international dishes. In addition to the title chef, he’s also a successful author, restaurateur and businessman. On NBC’s “Today” show, he shares a taste for some light s
/ Source: msnbc.com

As a pioneer of Southern cooking, Chef Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting, new American and international dishes. In addition to the title chef, he’s also a successful author, restaurateur and businessman. On NBC’s “Today” show, he shares a taste for some light summer recipes sure to satisfy even the pickiest palettes. Check out the recipes below.

MAGIC SALMONPaul Prudhomme

1 serving

Oven Preparation:

-Preheat the oven to 450.

-Lightly brush 1 teaspoon of the butter onto the center of a baking sheet, covering an area large enough for the salmon fillet. Place the Salmon Magic on a flat plate and lightly roll the salmon fillet in the seasoning until all the sides are covered and all the seasoning has been applied. Place the fillet, flat side down, on the buttered baking sheet. Spoon the remaining two teaspoons of the butter over the top of the fillet.

-Place the fillet in the preheated oven and bake until the surface is golden brown and the fillet is cooked, but still soft and pink on the inside, about five minutes.

Microwave Preparation:

-Place the Salmon Magic on a flat plate and lightly roll the salmon fillet in the seasoning until all the sides are covered and all the seasoning has been applied. Place the fillet, flat side down, on a microwave safe plate.

-Place the fillet in the microwave oven and cook until the temperature in the thickest part of the fillet reaches 140, about two minutes

Microwaves vary considerably in power, and the size, shape and temperature of the fillet can affect the cooking time. So, it is best to use the temperature as a guide instead of the cooking time. Use a reliable thermometer.

71237336057539804butter3teaspoon3 teaspoons unsalted butter, meltedsalmon magic2teaspoon2 teaspoons Chef Paul Prudhomme’s Salmon Magicsalmon8ounce1 (8-oz.) salmon fillet, boneless, skinless

THU’S LEMON GRASS SOUPPaul Prudhomme

Makes about five cups

-Combine the seasoning mix ingredients in a small bowl.

-Melt the butter in a 4-quart pot over high heat. As soon as the butter begins to sizzle, add the mushrooms, lemon grass, garlic, serranos and the seasoning mix. Cook, stirring frequently, and when the mixture begins to stick — about 2 minutes — add the lemon juice, lime juice, and fish sauce. Cook for 5 minutes over high heat until the liquid barely covers the bottom of the pan and is thick. Add the chicken stock, cover, and bring to a full boil. Add the shrimp and parsley, return to a full, rolling boil, remove from the heat and serve immediately.

9123733395938274660499chef paul prudhomme’s seafood magic®1tablespoon1 tablespoon Chef Paul Prudhomme’s Seafood Magic® ancho chile peppers1teaspoon1 teaspoon ground dried ancho chile peppers butter2tablespoon2 tablespoons unsalted butterlemon juice4tablespoon4 tablespoons lemon juice mushrooms2cup2 cups sliced fresh mushroomslime juice2tablespoon2 tablespoons lime juicelemon grass11 medium stalk lemon grass, cut in diagonal slicesfish sauce 3tablespoon3 tablespoons Chef Paul’s Fish Sauce (see recipe below)chicken stock4cup4 cups chicken stock garlic2teaspoon2 teaspoons minced fresh garlicpeeled shrimp0.5pound1/2 pound peeled shrimp serrano chile peppers2teaspoon2 teaspoons minced fresh serrano chile peppers parsley1tablespoon1 tablespoon lightly packed chopped parsley

Chef Paul’s Fish Sauce:Paul Prudhomme

Combine all the ingredients and refrigerate for at least one hour, preferably four, and serve at room temperature. Refrigerate any leftover sauce.

912373360499garlic cloves22 garlic cloves, smashedserrano 11 chopped small fresh serrano or other variety chile peppersugar1tablespoon1 tablespoon sugarlime1Juice of 1 limeshrimp stock1cup1 cup shrimp stocksoy sauce0.5teaspoon1/2 teaspoon soy sauceworcestershire sauce0.5teaspoon1/2 teaspoon Worcestershire sauce dried shrimp1tablespoon1 tablespoon chopped dried shrimp

SAN DIEGO SUMMER SALADPaul Prudhomme

Makes 8 servings

Toss the red cabbage, green cabbage, and spring greens together with the Wasabi Sun Dried Tomato Dressing until lightly coated. Divide into equal portions on salad plates, about 2 cups each. Top with 2 tablespoons of the candied pecans and 2 tablespoons of the roasted nuts.

Use a combination of your favorite nuts. We like to use: almonds, cashews, filberts, and pumpkin seeds. But use whatever is freshest and available in your area. Roast the nuts in 350 oven until they are golden brown, but not burned. Allow the roasted nuts to cool before using.

91237336048460485tomato dressing4cup4 cups Wasabi Sun Dried Tomato Dressingred cabbage4cup4 cups red cabbage, juliennegreen cabbage4cup4 cups green cabbage, juliennespring greens8cup8 cups spring greens, mixedcandied pecans1cup1 cup Candied Pecans mixed nuts1cup1 cup mixed nuts, roasted

Wasabi Sun Dried Tomato Dressing:Paul Prudhomme

Makes 4 cups

Combine all ingredients and blend in a food processor until smooth. Serve with your favorite salad greens. Refrigerate until ready to use.

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Candied Pecans:Paul Prudhomme

Makes 1 1/2 pounds

Combine the seasoning mix ingredients and mix well.

Toast the pecans in a skillet, or roast in the oven until golden brown. Combine the butter, cream and sugar in a skillet over high heat. Stir until melted. Add half of the seasoning. Stir in well. Cook until the mixture is thick and bubbling and foaming heavily, about 4 minutes. Add the pecans and stir until thoroughly coated. Cook until the sugar is sticky and caramelized. Remove the pecans with a slotted spoon and place on a sheet pan in a single layer to cool. While still warm, sprinkle on both sides with the remaining seasoning mix. Then, sprinkle lightly with chipotle chile.

912373382747chef paul prudhomme’s pork and veal magic2tablespoon2 tablespoons Chef Paul Prudhomme’s Pork and Veal Magicroasted pecans1pound1 lb. roasted pecanslight brown sugar1cup1 cup light brown sugarchef paul prudhomme’s barbecue magic1tablespoon1 tablespoon Chef Paul Prudhomme’s Barbecue Magicbutter5tablespoon5 tablespoons unsalted butterheavy cream0.25cup1/4 cup heavy creamchipotle chile1.25teaspoon1 1/4 teaspoon chipotle chile

MUFFULETTA PASTA SALADPaul Prudhomme

Makes about 8 cups, enough for 4 main-course or 8 side servings.

Heat the oil in a 12-inch skillet over high heat just until it begins to smoke, about 3 to 4 minutes. Add everything (including the Meat Magic) except the penne, tomato, ham, salami, Swiss cheese and Mortadella. Cook, stirring frequently, for 4 minutes and remove from the heat. Combine with the pasta, tomato, ham, salami, Swiss cheese, and Mortadella in a large serving bowl and toss well. Serve at room temperature.

9123733604846048260487chef paul prudhomme’s meat magic®3tablespoon3 tablespoons plus 2 teaspoons Chef Paul Prudhomme’s Meat Magic®olive oil0.5cup1/2 cup plus 1/4 teaspoon olive oil, in allgherkin pickles33 small gherkin pickles, choppedyellow banana peppers2tablespoon2 tablespoons finely chopped yellow banana peppersred bell peppers2tablespoon2 tablespoons finely chopped red bell pepperscelery2tablespoon2 tablespoons finely chopped celerypitted black olives2tablespoon2 tablespoons finely chopped pitted black olivesh anaheim chile peppers2tablespoon2 tablespoons finely chopped fresh Anaheim chile pepperspepperoncini 22 pepperoncini (small pickled peppers sold in jars), chopped capers1.5tablespoon1 1/2 tablespoons chopped capersgarlic0.75teaspoon3/4 teaspoon minced fresh garlic-stuffed green olives0.75cup3/4 cup chopped pimento-stuffed green olivessmall cauliflower florets0.5cup1/2 cup small cauliflower floretsfresh parsley0.25cup1/4 cup finely chopped fresh parsleyonions0.25cup1/4 cup chopped onionscarrots0.25cup1/4 cup finely chopped carrotswhite balsamic vinegar0.25cup1/4 cup white balsamic vinegarpenne 1pound1 pound penne (or your favorite) pasta, cooked according to the package directions, rinsed with cold water, drained, sprinkled with 1/4 teaspoon olive oil and well but gently mixed, at room temperaturetomato11 medium tomato, peeled, seeded and finely choppedjulienned ham4ounce4 oz. julienned hamjulienned genoa salami4ounce4 oz. julienned Genoa salamiswiss cheese4ounce4 oz. Swiss cheesemortadella4ounce4 oz. Mortadella

NO-BAKE CHEESECAKEPaul Prudhomme

Makes one 10-inch round cake

-Pulverize the graham crackers in a food processor. Add the sour cream and mayonnaise, and pulse until blended. Press the mixture evenly over the bottom and up the sides of a 10-inch round cake pan, preferably a spring-form pan, and refrigerate until set, about 1 hour.

-Drain off any excess liquid from the cottage cheese, then purée it in a blender or food processor until smooth. Add the softened cream cheese, yogurt, White Grape Syrup, and vanilla, and process until smooth and creamy. You may have to do this in batches if your appliance will not hold the entire amount. -With the appliance running, slowly add the instant pudding and the artificial sweetener to the mixture. -Every so often stop and stir in the pudding mix with a rubber spatula, then continue blending. If you’ve done this step in batches, thoroughly blend the batches together.

-Pour the mixture into the graham cracker mold and refrigerate until set, at least 4 hours, or preferably overnight. If you would like the cake firmer, place in the freezer at least 1 hour, watching that it does not reach a hard freeze. If you used a spring-form pan, carefully remove the side ring before serving.

Place each slice on 1/4 cup of strawberry purée on a dessert plate; top with a sliced fresh strawberry or a teaspoon of purée. A drizzle of the White Grape Syrup is a delicious alternative.

91237336049131902crackers13ounce13 ounces low-fat graham crackersnonfat sour cream3tablespoon3 tablespoons nonfat sour creamnonfat mayonnaise4tablespoon4 tablespoons nonfat mayonnaisecottage cheese12ounce1 (12-ounce) package nonfat cottage cheese cream cheese8ounce3 (8-ounce) packages nonfat cream cheese, softenednonfat yogurt8ounce1 (8-ounce) package unflavored (or vanilla) nonfat yogurtwhite grape syrup 0.5cup1/2 cup White Grape Syrup vanilla extract1tablespoon1 tablespoon vanilla extractpudding33 (1.4-ounce) packages vanilla sugar-free instant puddingartificial sweetener88 (1-gram) packets artificial sweetener

White Grape SyrupPaul Prudhomme

Makes 1 1/2 cups

Try this syrup over pancakes or waffles, plain cake, or fresh fruit — wherever you want an unusual, sweet accent. I don’t want to mention names, but I know someone who sometimes “accidentally” spills some so she can scrape it up and lick the spatula.

Place 2 (12-ounce) cans of frozen white grape juice concentrate in a 10-inch nonstick skillet over high heat and cook until the juice comes to a boil and foamy bubbles cover the entire surface, about 10 to 15 minutes. Caution: Once the juice starts to foam, the bubbles will rise above the level of the skillet. Immediately reduce the heat to medium, and continue to cook until the juice is reduced to 1 1/2 cups, about 20 minutes more. Let cool, then place in a covered container and refrigerate.

Before using the syrup in a recipe, remove it from the refrigerator as you start your preparation, so it will have time to come to room temperature. The syrup will be thinner and easier to pour and measure.

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Recipes provided by Chef Paul Prudhomme. Copyright 2003. All rights reserved. For more information about Chef Paul Prudhomme, you can visit his Web site at: www.chefpaul.com

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