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Chef
Paul Prudhomme |
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Meat Loaf
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His
Favorite Dish
Makes
6 servings
Seasoning Mix
1 tblspn plus 2 teaspoons Chef Paul
Prudhomme's Meat Magic®
1 tblspn
groundnut meg
2 bay leaves
4 tblspn unsalted butter
1/2 cup catsup
2 teaspoons minced garlic
1 tblspn Worcestershire sauce
1/2 cup finely chopped green bell peppers
2 eggs, lightly beaten
3/4 cup finely chopped onions
1 1/2 pounds ground beet
1 tblspn Magic Pepper Sauce
1/2 cup evaporated milk
1/4 cup finely chopped green onions
1 cup very fine dry bread crumbs
1/2 cup finely chopped celery
1/2 pound ground pork
Combine the seasoning mix ingredients and set
aside. Melt the
butter in a 1-quart saucepan over medium heat.
Add the
onions, celery, bell peppers, green onions,
garlic, Magic
pepper sauce, Worcestershire sauce and seasoning
mix.
Sauté, stirring occasionally and scrapping the
bottom of the
pan, until the mixture starts sticking
excessively, about 6
minutes. Stir in the milk and catsup. Continue
cooking for
about 2 minutes, stirring occasionally. Remove
from the heat
and allow to cook at room temperature.
Preheat the oven to 350o.
Place the
ground meat in an ungreased baking pan(13 X 9
inches). Add the eggs, the cooked vegetable
mixture (remove
the bay leaves), and the bread crumbs. Mix by
hand until
thoroughly combined. Shape the mixture into a
loaf that is
about 12 X
6 X
1 1/2 inches - it will not touch the sides of the
pan - and bake uncovered for 25 minutes. Raise
the heat to
400o
and continue cooking until done, about 35
minutes
longer.
About
Chef
Since
opening his now famous restaurant, K-Paul's Louisiana
Kitchen in New Orleans, LA, USA, in 1979, Chef
Paul
Prudhomme has extended his culinary influence to
a worldwide
audience through the creation of exciting of
exciting new
American and international dishes.
The author of eight cookbooks, Chef Paul enjoys
the challenge
of combining ingredients in innovative ways. As
he travels the
world - he takes cooking lessons from
local chefs who provide
insights in combining flavors that he often
adapts to his own
style.
Recent accomplishments include a nationally
syndicated
cooking show that has run for 26-week series,
highlighting
recipes from three of Chef Paul's cook-books --
Fork in the
Road, Fiery foods that I Love and Kitchen
Expedition.
Chef Paul's other food endeavors include the
production of
production of smoked meats( andouille &
tasso ).
Charity work is dear to Chef Paul's heart and he
lends his
support to some major benefits and is also a
national
spokesperson for Cystinosis.
As Chef Paul says in his cookbook inscriptions
"Good Cooking,
Good Eating, Good Loving." He continues to
maintain that his
mission in life is to "help make your
dinner better" and he
continues to work towards this ambitious goal.
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About
Chef
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