AfOiit 8easoning Blends
iIlZI--ottMC OMisteps .~~_~I
Magic Seasonings can disappear
fast! These l1j2 pound
canisters will guarantee that
you don't run short. Buy a
case of your favorite blends
and save.
#MEA201 Meat Magic® (24 oz.)
#POU201 Poultry Magic® (24 oz.)
#RED201 Blackened Redfish Magic® (24 oz.)
#SEA201 Seafood Magic® (24 oz.)
#STE201 Blackened Steak Magic® (20oz.)
#PRK201 Pork and Veal Magic® (24 oz.)
#VEG201 Vegetable Magic® (24 oz.) www.chefpaul.com
#GUM201 Gumbo File (130Z.) RECIPES & SHOP ON-LINE
#CAY201 Cayenne Pepper (16oz.)
All the seasonings above are $11.95 each.
SALMON MAGIC@
A unique blend of carefully
selected herbs and spices
with subtle accents of dry
mustard seeds. Enhance the
natural goodness of salmon
or any other type of fish,
shellfish or seafood. Whether
you are grilling, sauteing, baking,
broiling or poaching, Salmon Magic
adds just the right touch. Salmon
Magic contains no MSG or preservatives
and is kosher supervised. #SALRB201 (24 oz.) $11.95
FAJITA MAGIC@
Chef Paul's Fajita Magic is a special blend of herbs and spices and a variety
of dried chiles. Use just like salt and pepper on chicken, fish, meats, rice,
eggs, pasta, popcorn, or when preparing your own favorite fajitas or other
Mexican dishes. #FAJ201 (24 oz.) $11.95
BARBECUE MAGIC@
Chef Paul's Magic Barbecue Seasoning has a variety of applications - may
be used inside or outside all year long - featuring its wonderful smoky
taste with a touch of sweetness. #BAR201 (24 oz.) $11.95
SHRIMP MAGICTM
A complex seasoning blend that brings out the best in shrimp and any other
type of shellfish, seafood, meat or vegetables. #SHR201 (24 oz.) $11.95
CASE OF 4 CANISTERS
Select from above single blend or mixed. #30 $43.95
Also Available in Canisters:
GRAVY & GUMBO MAGIC@
Add to a cup of drippings from any meat and create a wonderful, well
seasoned gravy. Combine with stock for a seasoned, rich tasting gumbo, or
use as a thickening agent. #GRA201 (24 oz.) $5.95
BREADING MAGICTM
When pan frying or oven baking, Breading Magic will provide a seasoned
coating that complements the taste of any food. #BRE201 (24 oz.) $4.95
SWEETIE MAGICTM
Sweet spices with dozens of uses. Use on French toast, cereal, fresh frui t,
custards, puddings, pasta, sauces, rice and pies. #SWE201 (32 oz.) $6.95
1 I www.chefpaul.com MORE GREAT RECIPES
MAGIC SEASONING BLENDS in 2 ounce bottles. Replenish
your stock, send bottles as gifts or try our Magic Seasoning Blends for the
first time. $3.00
#MEA101 Meat Magic®
#POU101 Poultry Magic®
#SEA 101 Seafood Magic®
#PRK101 Pork & Veal Magic®
#VEG101 Vegetable Magic®
#RED101 Blackened Redfish Magic®
#STE101 Blackened Steak Magic® (1 .8 oz.)
Also Available:
#GUM101 Gumbo File' (1.1 oz.)
#CAY101 Cayenne Pepper (1 .5 oz.)
MAGIC 7-PACK
All seven of Chef Paul's
original Magic
Seasoning Blends
in one package.
#70 $18.95
CUSTOM 4-PACK
Create your own custom
4-Pack for yourself or as
a gift. Choose any
combination of the
seven original Magic
Seasoning Blends and
we'll box them according to
your instructions.
#40C $11.95
CHEF PAUL PRUDHOMME'S
MAGIC PEPPER SAUCE®
It's spicy, it's natural and it's a hot seller.
A unique blend of fully ripened, red
cayemle and habanera peppers
combined with spices. The result is
hot, but not too hot, and unlike other
hot sauces, there's no aftertaste.
#MPSR48 (3.25 fl. oz.) $1.25
#MPSGAL (128 fl.oz.- 1Gallon) $19.00
1·800'457·2857
TOLL FREE
SHOP ON-LINE www.chefpaul.com I2
SALMON MAGIC® is a unique blend of carefully
selected herbs and spices with subtle accents of dry
mustard seeds. These distinct flavors enhance the
natural goodness of salmon or any other type of fish,
shellfish or seafood. Whether you are grilling, sauteing,
baking, broiling or poaching, Chef Paul's Salmon
Magic adds just the right touch to any recipe. Salmon
Magic contains no MSG or preservatives and is
Kosher supervised.
#SALRB108 (70z.) Salmon Magic® $3.95
MAGIC SEASONING SALT®
An all-purpose blend that is great on any food! All
natural, no MSG, no additives and no preservatives.
Perfect for sprinkling on fries, salads, eggs or pasta;
for shaking extra flavor on vegetables, chicken,
seafood, steaks, chops or roasts. Shake on the flavor
with one of Chef Paul's greatest taste sensations!
#SSALT108 (70z.) Magic Seasoning Salt® $2.25
MAGIC SALT FREE
SEASONING®
An incredible, tasty blend of herbs & spices as a
healthy and versatile alternative to salt-based
seasonings. For use as an all-purpose "sprinkle on"
or as a fantastic ingredient. All natural, no sodium
or potassium chloride.
#FSALT108 (50z.) Magic Salt Free Seasoning® $3.95
MAGIC BARBECUE
SEASONING®
Chef Paul's Magic Barbecue Seasoning has a
variety of applications - may be used inside or
outside all year long - featuring its wonderful smoky
taste with a touch of sweetness.
#BAR108 (5.50z.) Magic Barbecue Seasoning® $3.00
Magic Barbecue Seasoning® and Fajita MagiC®
a1'e both available in 24 ounce caniste1"S.
See page 1.
FAJITA MAGIC®
Chef Paul's Fajita Magic is a special blend of herbs and
spices and a variety of dried chiles. Use just like salt
and pepper on chicken, fish, meats, rice, eggs, pasta,
popcorn, or when preparing your own favorite
fajitas or other Mexican dishes.
#FAJ108 (50z.) Fajita Magic® $3.00
MAGIC MULTI PACK
One each of Magic Seasoning Salt~ Magic Salt Free Seasoning~ Magic
Barbecue Seasoning~Fajita Magic~ and Salmon Magic®
#M5PK $13.95
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eM! Pants Nagit Saute & NtlIituuks ®
Chef Paul works his magic with these four regional American sauce and
marinades. Delicious when basted on poultry, meat and seafood. Flavorful
replacements for steak sauce, Worchestershire sauce and ketchup. Add
them to gravies, soups, salsas, pastas or rice. Each is 12 fl. oz.
SOUTHWEST CHIPOTLE
A combination of 7 different chiles
blended with the natural flavors
of tangerine, papaya and lemon.
#M-CHIP $3.95
SAN FRANCISCO
TERIYAKI
A blend of traditional Asian
flavors of soy and ginger with
the American flavors of apple cider
vinegar and molasses. # M-TERI $3.95
LOUISIANA RED PEPPER
A blend of cayenne pepper sauce,
garlic, apple cider vinegar, citrus
peels and many other rich accents.
#M-REDP $3.95
CALIFORNIA
SUN DRIED TOMATO
A blend of the essences of sun dried
tomato, orange peel and papaya
nectar. #M-SUND $3.95
SAUCE & MARINADE
GIFTPACK
Buy all 4 in a giftpack and
save! (recipes included)
#MAR-4 $13.95
PIZZA & PASTA MAGICTM
Chef Paul has created two versatile
blends that add excitement to soups,
salads, egg dishes and your favorite
pizza and pasta selections. Unique
blends of the finest herbs, spices and
Parmesan cheese, Pizza & Pasta
Magic is all natural with no MSG or
preservatives and NO ADDED
SALT. Available in two varieties:
Herbal (3 ounces) and Hot & Sweet
(3.6 ounces). These two blends are
NOT kosher supervised.
#HER102 Herbal $3.00
#HTS 102 Hot & Sweet $3.00
MORE GREAT RECIPES www.chefpaul.com I4
tfjtOmuf Plied Afapit ehiles
The most commonly used dried chiles in Mexico. One or more of
these chiles are used in many of the recipes from Chef Paul's
cookbooks, Fiery Foods That I Love, Kitchen Expedition and
Louisiana Tastes. (see page 9).
ANCHOJJ
The sweetest of the dried chiles, mainly used in preparation of sauces &
moles. #CP73 Ancho (medium)(1.3 oz.)
CHIPOTLE J J J
A smoked jalapeno pepper, giving a unique smoky flavor to your food.
#CP70 Chipotle (hot)(1.5 oz.)
GUAJILLO .J
A subtle, sweet heat that lends itself to a
variety of creative applications.
#CP71 Guajillo (mild)(1.3 oz.)
PASILLA .J J
A chilaca chile is one of the most used
chiles in the preparation of the traditional
mole sauce. #CP74 Pasilla (medium)(1.5 oz.)
ARBOLJJJ
Slender in appearance but gives that immediate heat witll a touch of acidic,
smoky flavor. #CP72 Arbol (hot)(1.3 oz.)
ANAHEIM (CALIFORNIA BEAUTY) J
Referred to as Chile Colorado, this is a mild chile that imparts color and
flavor witllout adding heat. #CP64 Anaheim (mild)(1.5 oz.)
NEW MEXICO (pERFECTO) J
Referred to as California Chile, it provides an earthy flavor Witll some
acidity and a crisp clear heat. #CP63 New Mexico (mild)(1.5 oz.)
All the above chiles are $3.95 each.
#75A 7 Pack (With wooden rack) $29.95
#75T 7 Pack (Without wooden rack) $25.95
5 I www.chefpaul.com SHOP ON LINE
www.chefpaul.com
RECIPES & SHOP ON-LINE
ANDOUILLE (ahn-doo-ee) is a seasoned and smoked sausage made
from pork and potatoes. It's perfect as a seasoning meat, served as a
breakfast sausage, an appetizer or on a pizza. In Louisiana, andouille is
always used in red beans & rice, gumbo and jambalaya. Available in 12
ounce packages or 5 pound bulk
(see chart for pricing).
#R12 Regular Andouille (12 oz.)
#H12 Hot Andouille (12oz .)
TASSO (tah-so), also known as
Louisiana ham, is lean pieces of
seasoned and smoked pork.
Primarily used as a seasoning meat,
tasso adds sensational flavor to
pasta, sauces, rice dishes, soups,
beans and casseroles. Also makes a
great club sandwich. A small
amount goes a long way in your
cooking. Available in 12 ounce
packages or 5 pound bulk (see chart
for pricing). #T12 Tasso (12 oz.)
ANDOUILLE & TASSO PRICE CHART
12 Ounce Packages
5-9 packs $8.50 ea.
10-19 packs $8.00 ea.
20 packs & over $7.50 ea.
Minimum order is 5 packages in any
combination of Anaouille or Tasso.
5 Pound Packages
#R1 Regular Andouille $43.50
#H1 Hot Andouille
#T1 Tasso
$43.50
$43.50
Orders must be signed for upon receipt.
2nd Day Air on a pre-arranged
delivery date. Shippmg is included.
COMPLETE
MONDAY MEAL
Start a Monday tradition in
your home with Red Beans &
Rice from New Orleans. The
complete meal includes 1 lb.
Camellia Brand® Red Beans,
1 lb. Zatarain's® long grain
white rice, Chef Paul
Prudhomme's Meat Magic®
(one bottle), Magic Pepper
Sauce® (one bottle), regular
Andouille (two 12 ounce
packages) and Tasso (one 12
ounce package). Recipe
included on silk screened bag.
Makes 6 generous servings.
#CMM $38.95
Price includes 2nd Day Air on a
pre-arranged delivery date. Orders
must be signed for upon receipt.
JOIN THE CHEF PAUL FAN CLUB www.chefpaul.com I6
SWEET POTATO PECAN PIE
Made to order at K-Paul's restaurant! This sinfully delicious pie is made
from syrupy sweet potatoes and freshly shelled, rich-tasting pecans. Pie
measures 10 - inches in diameter and 2 - inches deep. Makes 12 -16
generous servings or 50 small squares. (Chantilly Cream recipe included
with order.) Please order Sweet Potato Pecan Pie at least three working
days in advance to allow sufficient time for preparation. Price includes 2nd
Day Air on a pre-arranged delivery date. Orders must be signed for upon
receipt. #SPP $39.95
ekfPaat~
Bif}aatuJte
eotfees
This line of extra-ordinalY
blends has been selected for
you by Chef Paul and his
culinary team. Each is a
12 oz. sealed bag.
FRENCH QUARTER
A full body blend of rich
Central American French
roast and nutty South
American coffees. T he flavor
and aroma is sweet and toasty.
#FQC French Quarter
Blend, Pure Coffee $6.75
#FQD French Quarter Blend
Decaffeinated $7.50
VIEUX c.ARRE
A fine blend of rich, full
1· 800·457· 2857
TOLL FREE
bodied French Roast coffee and premium dark Belgian Chicory. T his
classic New Orleans style coffee is a South Louisiana favorite.
#VCC Vieux Carre' Coffee & Chicory $6.75
#VCD Vieux Carre' Coffee & Chicory Decaffeinated $7.50
SOUTHERN PECAN
A medium blend of North and South American premium specialty coffees.
It has a mild, sweet flavor with the aroma and taste of pralines.
#SPC Southern Pecan Blend, Pure Coffee $6.75
#SPD Southern Pecan Blend Decaffeinated $7.50
7 I www.chefpaul.com MORE GREAT RECIPES
ekfs OJlif}inals®~i ce Mires
Chef Paul Pntdhomme (Louisiana), Chef Mark Miller (New Mexico),
and Chef Sam Choy (Hawaii) have contributed their culinary talents to
create 9. un:ique rice mixes. By combining the seasoning mix with a
Texrnatt nce packet you have a quick and easy side dish. Add vegetables
or meat to create a substantial main course . . . all in under 2 S minutes.
FROM PAUL PRUDHOMME:
#TEX62B French Quarter Tomato Rice (6 oz.)
#TEX61B Louisiana Delta Savory Rice (60z .)
#TEX69B Garlic and Herb Risotto (6 .50z.)
#TEX70B Parmesan Risotto (6 .5 oz.)
#TEX71B Portobello Risotto (6 .90z.) www.chefpaul.com
FROM MARK MILLER: RECIPES & SHOP ON-LINE
#TEX63B Smokey Cowboy Beans & Rice (6 oz.)
#TEX65B Sonora Mexican Rice (6 oz .)
FROM SAM CHOY:
#TEX66B Teriyaki Fried Rice (6 .7 oz .)
#TEX68B Shiitake Mushroom Rice (6 oz .)
All of the rices above are $2.25 each.
#TEX3C Rice Combo Pack - 3 of your choice $5.95
RED BEANS
& RICE
Start a Monday tradition
in your home with red
beans & rice from New
Orleans. Includes 1 lb.
Camellia Brand® Red
Beans, 1 lb. Zatarain 's®
long grain white rice, 1
bottle Meat Magic~ and
silk screened bag with
recipe. #RBR $5.95
LOUISIANA RICE
Choose from three distinct
varieties of Louisiana rice:
Wild Pecan has a su btle,
nutty flavor; Popcorn Rice has a wonderful aroma of popcorn as it cooks;
Brown Rice is a highly nutritious variety. Buy all 3 and save!
#KR2 Pecan (2 Ibs .) $6.95 #PCR Popcorn (3 Ibs.) $5.95
#KR3 Brown (2 Ibs.) $3.95 #RIC All 3 rices $13.95
SHOP ON-LINE www.chefpaul.com I8
CHEF PAUL
PRUDHOMME'S
LOUISIANA KITCHEN
This cookbook has been called the
best Louisiana regional American
cookbook ever published. Chef Paul
shares his secrets for the very best
cooking from old favorites like Seafood
Gumbo, Jambalaya, Etouffee, Blackened
Prime Rib and Sweet Potato Pecan Pie.
#50 $23.00
CHEF PAUL PRUDHOMME'S
KITCHEN EXPEDITION
Take an adventure with Chef Paul as he
leads a flavorful expedition filled with
foods that create exciting new tastes -from
the steamy French Quarter to
the harbor of Hong Kong. Use
seasonings in ways you never
imagined and get excited again about
cooking during this pleasura ble
expedition. #52 $12.95
CHEF PAUL
PRUDHOMME'S
LOUISIANA TASTES
The perfect guide for food lovers
everywhere eager to try new
avenues of flavor. Chef Paul fuses
exciting ingredients from around
the world -- such as jicama, bok
choy, papaya and mango -- with
traditional Louisiana cooking
methods, creating dishes that are
as much fun to prepare as they
are to eat. #54 $23.00
CHEF PAUL
PRUDHOMME'S
FffiRYFOODSTHATILOVE
Chef Paul layers the flavors of the world
into exciting new recipes that lift your
spirits and tantalize your taste buds!
Dramatic color photographs are featured
along with general "How to" sequences.
Heat lovers will especially enjoy the "Too
Hot For Mrs. Po dunk" selections, which
include a variety of ground dried chiles*.
#53 $23.00
* Chiles are available as a set or individually. See page 5.
9 I www.chefpaul.com JOIN THE CHEF PAUL FAN CLUB
I
CHEF PAUL
PRUDHOMME'S
PURE MAGIC COOKBOOK
Now, at last, Chef Paul gives us his best
recipes using Magic Seasoning Blends.
He does it all in this collection of savory
easy-to-use recipes, bringing out a
symphony of flavors and smi les of pure
pleasure. #59 $12.95
TOTAL MAGIC GIITPACK
Receive Magic Seasoning Blends seven original blends (Meat Magic~
Poultry Magic~ Seafood Magic~ Pork & Veal Magic~ Vegetable Magic~
Blackened Redfish Magic~ Blackened Steak Magic®), Herbal Pizza &
Pasta MagicT~ Hot & Sweet Pizza & Pasta Magic™ and Magic Pepper
Sauce® plus one of the following cookbooks: Chef Paul's Pure Magic,
Fiery Foods That I Love, Louisiana Kitchen, Kitchen Expedition, or
Louisiana Tastes. (See page 9 for cookbook descriptions.)
#59C Pure Magic $29.50
#59K Kitchen Expedition $29.50 #59E All Other Cookbooks $39.50
MORE GREAT RECIPES www.chefpaul.com I1 0
Concentrated classic French sauces made with the freshest ing;redients without any
chemicals (no MSG, sugar, fillers or prese1'tJatives). Simply reconstitute with hot
water, simmer about 5-6
minutes to dissolve, then
use in any recipe as
though it were your 070n
stock. The shelf-life is
18-months unopened and
a 12 - month refrigerator
life after opening.
DEMI-GLACE
GOLD®
Classic French derniglace
to prepare all the
classic brown sauces.
1.5 oz. makes 7.5 oz.
#DGG $5.00
VEGGIE-GLACE
GOLD®
A vegetarian derniglace
that's ideal for low-fat classic sauces and pasta dishes. 1.5 oz. makes
7.5 oz. #VGG $5.00
FOND DE POULET GOLD®
Classic French white chicken stock. 1.5 oz. makes 61.5 oz. #FDP $5.00
GLACE DE VIANDE GOLD®
Classic French brown sauce reduced to a glace, for fine sauces or to enhance
stocks or sauteed/roasted items. 1.5 oz. makes 31.5 oz. #GDV $5.00
GLACE DE FRUITS DE MER GOLD®
Classic seafood/fish stock. 1.5 oz. makes 31.5 oz. #GDF $5.00
ZATARAIN'S® CREOLE MUSTARD
A pleasantly spicy, coarse, brown mustard that adds
tangy flavor to meats and cheeses. Also great in
salad dressings, sauces and dips. Offered
by popular demand!
#ZMS (5.25 oz.) $2.50
#ZML (16 oz.) $4.95
JACK MILLER'S BBQ SAUCE
Chunky and thick! It's deli cious on
grilled meats, seafood and vegetables -
but it's also good enough to use as an
ingredient in dips or pizza sauces.
#BBQ1 (pint) $3.50
#BBQ2 (quart) $4.50
STEEN'S® CANE SYRUP AND
CANE VINEGAR
100% pure and natural made from Louisiana
sugar cane. No preservatives, no additives.
#CANES Pure Cane Syrup (16 fl. oz.) $3.95
#CANEV Pure Cane Vinegar (12 fl.oz.) $1.95
11 I www:chefpaul.com SHOP ON-LINE
ohfs Best® OelWltipttaHf®
81d11ets 6,1 Lintoltt®
This is the skillet most used by Chef
Paul Prudhomme in cooking
demonstrations, on TV shows and
at his restaurant, K-Paul's Louisiana
Kitchen. It is the longest lasting,
most durable, non-stick skillet
available. The entire skillet,
includi~ the exclusive Cool
Handle: can withstand oven
temperatures up to 500°.
Only wooden or plastic
utensils should be used
with these high quality
skillets to protect the
surface.
#SK40081 8" Ski llet $29.95
Approx. Wt. 2 Ibs.
#SK4010 10" Ski llet $39.95
Approx. Wt. 2 3/4 Ibs.
#SK4012 12" Ski llet $49.95
Approx. Wt. 4 Ibs.
www.chefpaul.com
RECIPES & SHOP ON-LINE
ZEA ROTISSERIE'S PEPPER
JELLY VINAIGRETTE
MAGIC BATTER BOWL
Newest way to batter foods without
all the mess! Simply pour batter
(dry or wet) into tl1e bottom bowl,
place food in tl1e bowl with the
batter, place screen section and
other bowl on top of the bottom
bowl; cover tightly and shake back
and fortl1. Turn the bowl over and
excess batter falls through screen.
Food is evenly coated and can be
removed and cooked without messy
hands. Can also be used for marinating
meat, seafood or vegetables.
Dishwasher safe on top shelf.
24 oz. canister of Breading
Magic™ included. #MBB1 $14.95
Served at Zea Rotisserie, a New Orleans
original restaurant, this Award WIDning
vinaigrette is a delicious combination of
honey, peanut oil, apple cider, balsamic
vinegar, and chilies.
#ZEAV 16 fl. oz. $6.95
ZEA ROTISSERIE'S SWEET
CHILI GLAZE
Adds wonderful flavor to a variety of
your favorite dishes. Use as a glaze on
grilled chicken or ribs. Spice up stir-fry,
or use as a dipping sauce for fried wontons, fried
shrimp, or fried chicken. #ZEAG 16 fl. oz. $6.95
JOIN THE CHEF PAUL FAN CLUB www.chefpaul.com I 12
Chef Paul always says, "The best way to
learn about your family and who you are
is by eating together at the dinner table."
KIO'S CHU JACKtT
Dress for Success! This all-cotton chef's
jacket is the perfect way to get you
excited about cooking. Parents:
Remember to allow room for
CHU'S BEST®
CERAMIGUARO®
SKIU.tT BY LtNCOLN®
Every good cook needs a
great skillet! This 8-inch
skillet is the perfect way to
cook any dish. The
exclusive Cool Handle® also
provides safety when handling
this skillet.
Approx. Wt. 2 Ibs. #SK4008 $29.95
growth!
#CHEFJK $24.95
Sizes: 5 to 14 Yrs.
SPICES MAKE
EVERYTHING
TASTE THE BEST
THEY CAN BE!
Includes 8" skillet, Kid's paperback booklet and an
assortment of seasoning packets.
APRON
Be cool in
the kitchen
by wearing
your own
professional
chef's apron!
#MSA1 $8.95
KIOS PAPERBACK RECIPE BOOKLtT
More easy and delicious recipes by
Chef Paul. #KB55 $1.95
13 I www.chefpaul.com MORE GREAT RECIPES
Makes 1 sandwich
2 slices sandwich bread
11/2 tablespoons butter, in all
1/2 teaspoon Chef Paul
Prudhomme's Vegetable
Magic®
eggs
GATSBY STYLE CAP
K-Paul's Gatsby Caps. One
size fits all. Embroidered logo.
#HAT3 $10.95
MAGIC CAP
High quality, twotone
color cotton
cap with a soft bill
and metal clasp for
precise size
adjustment and
durability. Chef Paul
leads the wayan the cap's
crown and Magic follows
on the back! (Cardinal red
crown/dark green bill)
#CAP1 $12.95
(Off-white crown/charcoal
bill) #CAP2 $12.95
CHEF PAUL
SIGNATURE
T-SHIRT
SERVICE APRONS
Choose from the K- Paul's design
or the Magic Seasoning Blends®
logo design.
#SAP1 (K-Paul's
matching potholder
included) $12.95
#MSA (Magic
Seasoning Blends)
$8.95
A bold six color t-shirt with Chef Paul featured on the front and his
familiar insignia and autograph displayed on the back. Heavy duty blend of
cotton/polyester.
#TSHP $10.95 (specify small, medium, large, x-large). White only.
#TSHP1 $13.95 (xxi)
SHOP ON LINE www,chefpaul,com I 14
elwl vatket & Pants
Impress your family and friends and
dress like a pro with Chef Baggy
Trousers and Chef Paul's Signature
Chef Jacket. The jacket is 60%
cotton/ 40% polyester blend twill. The
trousers are 100 % cotton. Unisex sizes.
#CHEFJ Chef Paul Signature Jacket
SM-XL $59.95
2X-3X $62.95
4X -5X $65.95
#CHEFP1 Chef Pants (Pepper Print)
#CHEFP2 Chef Pants (Bistro Print)
SM -XL $34.95
2X -3X $37.95
4X -5X $40.95
#CHEFJP Chef Pants & Jacket
SM -XL $87.00
2X -3X $93.00
4X -5X $98.00
pttMIJ/e 'las eooken
These New Orleans made gas cookers are solidly
constructed and stand up to heavy outdoor use. They
produce the intense heat needed (3 S, 000 BTU's) to blacken fish and
meat or to boil or fry large quantities of seafood.
DOUBLE COOKER
Two 35,000 BTU cast-iron burners on a portable solid steel cart. Great for
outdoor gas cooking with double the blackening power! Wt.85 lbs.
#BW3 $285.00
25-INCH HIGH COOKER
A steel stand brings the cooker up to a 25-inch height for easy cooking.
Wt. 26lbs. #BW2 $125.00
HANDY
GRILL
TEMP
GAUGE
This handy
thermometer
sits flat in your
pan and provides an accurate
temperature reading on your skillet
or grill. A consistent temperature is
the most important ingredient in
any recipe. Let the grill temp assist
in all your cooking! #TH1 $19.95
MEAT THERMOMETER
The choice of professional chefs.
2" dial, 5" slim stainless steel stem
for instant
reading when
inserting in
meat or
poultry
during
roasting.
Ideal for
microwave cooking also!
#MT1 $31.95
15 1 www.chefpaul.com JOIN THE CHEF PAUL FAN CLUB
eabbage Mtlt AmWttilk & Tasso
Makes 8 (1/2 cup) appetizer se11!ings
tablespoons unsalted butter or cups unpeeled julienned
margarine apples (,ee Note)
cup julienned onions (see Note) 2 tablespoons dark brown sugar
packed cups coarsely shredded 1/2 pound Chef Paul Prudhomme's
cabbage Andouille Smoked Sausage,
1/2 cup chicken stock or water cut in 1/2 inch dice
1 bay leaf '14 pOUl1d Chef Paul Prudhomme's
1 tablespoon Chef Paul Tasso, cut in 1/4 inch dice
Prudhomme's Vegetable Magic®
Note: Julienned strips should be 1/8 x 1/8 x 2 inches. To keep tbe apples from discolol'ing aftel' mtting,
soak tbem in 2 cnps of water mixed 7vitb 2 tablespoons lemon juice. Draj,7 just befol'e using.
Melt the butter in a 4-quart saucepan over high heat. Add the onions and
saute about 2 minutes, stirring occasionally. Add the cabbage, then the
stock, bay leaf and Vegetable Magic. Stir well. Cook 5 minutes, stirring
occasionally. Stir in the apples. Lower heat to medium and cook 15
minutes, stirring and scraping the bottom frequently. Stir in the sugar and
mix well. Cook about 2 minutes, stirring and scraping frequently, Add tl1e
andouille and tasso. Stir well, then increase heat and cook for 5 minutes
more, stirring and scraping frequently. Remove from heat, discard bay leaf
and serve immediately. Copyright © 2004 by Paul Prudhomme
tittle ltaIf; lOmaw salad
NIakes 6 sel'1!ings
6 ounces thinly-sliced red onion (1 large)
1/2 cup distilled white vinegar
liz cup olive oil
1 tablespoon Chef Paul Prudhomme's
Vegetable Magic®
Place ilie onions in a small mixing bowl.
6 medium vine-ripened tomatoes
(preferably Creole), thickly sliced
6 ounces grated provolone cheese
L1 a small saucepan, bring lie vinegar just to a boil. As soon as it reaches a boil,
pour it over the onions. Let it sit until it cools.
\Vhen cool, drain the vinegar from the onions into a food processor or blender.
Wiili the machine running, add the olive oil in a slow, steady stream, until all of
the oil has been added and tlle mixture is pale and creamy. Add lie Vegetable
Magic and process a few seconds more.
Place the tomato slices on each serving plate. Arrange the onions on top of ilie
tomatoes and sprinkle the cheese over ilie onions. Drizzle 2 tablespoons of the
vinaigrette on each just before serving. Copyright © 1995 by Paul Prudhomme
Hashpttppies
Makes about 18 husbpuppies
eggs
cup Chef Paul Prudhomme's Sauce
& Marinade® - Louisiana Red Pepper
1 cup all-purpose flour
1/2 cup corn flour
t/2 cup cornmeal
1 tablespoon baking powder
'14 cup finely chopped green
onions
teaspoons Chef Paul
Prudhomme's Blackened
Redfish Magic®
Vegetable oil, for frying
Ll a small mixing bowl, combine the eggs and the Louisiana Red Pepper
Marinade. Beat until fully mixed.
Combine the remaining ingredients in a mixing bowl and stir well. Add the
egg/marinade mixture and stir until just combi11ed. Do not overmix.
Refrigerate until ready to use.
Heat the oil to 325°. Using a tablespoon, drop rounded spoonfuls of the
batter into tl1e hot oil. Don't overcrowd the pot and keep the oil
temperature as close to 325°as possible. Cook, turning frequently, until the
hushpuppies are golden brown on all sides, about 2 minutes, Drain on paper
towels and serve hot. Copyrigbt © 2004 by Paul Prudhomme
MORE GREAT RECIPES www.chefpaul.com I1 6
Oltitken Plane
Makes 2 servi11gs
6 ounces uncooked dry pasta
3/4 cup (1 '/2 sticks) unsalted butter,
in all
1 tablespoon plus 2 teaspoons Chef
Paul Prudhomme's Poultry Magic®
3/4 pound boneless, skinless chicken
breasts, cut into strips
3 cups sliced mushrooms
(about 8 ounces)
'14 cup minced green onion tops
3 tablespoons minced parsley
1 teaspoon minced garlic
1 cup basic chicken stock, or water
Cook pasta according to package directions just to al dente stage.
Immediately drain and rinse with hot water to wash off starch, then with
cold water to stop cooking process; drain again. To prevent pasta from
sticking together, pour a very small amount of oil in palm of your hand and
rub through pasta.
Mash 4 tablespoons of the butter in medium bowl and combine with
Poultry Magic and chicken. Heat large ski llet over high heat until hot,
about 4 minutes. Add chicken pieces and brown, about 2 minutes on first
side and about 1 minute on the other. Add mushrooms and cook 2 minutes.
Add green onions, parsley, garlic and stock. Cook 2 minutes more or w1til
sauce is boiling rapidly. Add remaining butter (cut into pats), stirring and
shaking pan to incorporate. Cook 3 minutes and add cooked pasta. Stir and
shake pan to mix well. Serve immediately. Copyright © 1995 by Paul Prudhomme
Salmon Nagit Bmstltetta
Makes 1 b771scbetta
tablespoon olive oil
teaspoon Chef Paul Prudhomme's Salmon Magic®
(7 inch) pre-baked pizza crust
tablespoon grated Romano cheese
Preheat oven to 400 degrees.
Combine the olive oil and Salmon Magic and mix well. Brush the top of
the pizza crust evenly with the olive oil mixture, then sprinkle evenly with
the Romano cheese. Bake in the oven until the top is golden brown, about 6
minutes. Cut into serving size pieces. Copyright © 2003 by Paul Prudhomme
BaJ1Jettted Sltlimp
Makes 2 se1'Vings
dozen large shrimp with heads tablespoon plus 1 teaspoon Chef
and shells, about 1 pound Paul Prudhomme's Seafood
1f4 pound (1 stick) plus 5 tablespoons Magic® or Blackened Redfish
unsalted butter, in all Magic® or Meat Magic® or
11/2 teaspoons minced fresh garlic Barbecue Magic® or Shrimp
1 teaspoon Worcestershire sauce Magic®
1/2 cup sm'imp stock
'14 cup beer, unopened but at room
temperature
Rinse the shrimp in cold water and drain them well. Pinch off and discard
the portion of the head from the eyes forward (including the eyes, but not
the protruding long spine above the eyes). Leave as much as possible of the
orange-colored shrimp fat from the head attached to the body. Set aside.
Combine 1 stick of the butter, the garlic, Worcestershire sauce, and Magic
Seasoning Blend in a large skillet over high heat. When the butter melts,
add the shrimp. Cook for 2 minutes, shaking (versus stirring) in a back-andforth
motion. Add the remaining 5 tablespoons butter and the stock. Cook
and shake the pan for 2 minutes. Add the beer and cook and shake the pan
for 1 minute more. Remove from the heat and serve immediately in bowls
with lots of French bread on the side, or on a platter with cooked rice
mounded in the middle and the sm'imp and sauce surrounding it.
Copyright © 1995 by Paul Prudhomme
17 1 www.chefpaul.com SHOP ON - LINE
Beet Nitltael
Makes S appetizer servings
tablespoons unsalted butter or '/2 teaspoon chopped fresh garlic
margarine, in all 2 cups fresh tomatoes, peeled
cup beef tenderloin or venison strips and chopped
tablespoons finely chopped cup chicken, beef, venison or
green onions vegetable stock
2 1/2 teaspoons Chef Paul Prudhomme's 1/2 pound uncooked pasta
Meat Magic®
Cook pasta according to package directions (to al dente stage).
In a heavy skillet over high heat, melt 2 tablespoons of ~e butter ~r .
margarine. Add the meat, green onions and Meat Magtc and ~aute until the
meat is browned and a crust begins to form on pan bottom. Stir and scrape
pan bottom well. Add garlic and tomatoes and continue C?oking, sti~ring
occasionally, until tomatoes are cooked. Add stock and bnng to a boll.
Whisk in remaining 1 tablespoon butter or margarine and continue cooking
just until sauce becomes creamy and is slightly thickened. Add cooked pasta
to skillet and stir to coat well. Cook just until pasta is heated through.
Remove from heat and serve immediately. Copyright © 1991 by Paul Prudhomme
Oamfied PetallS
Makes 1 liz pounds
2 tablespoons Chef Paul Prudhomme's Pork & Veal Magic®
1 tablespoon Chef Paul Prudhomme's Barbecue Magic®
1 lb. pecans 1f4 cup heavy cream
1 cup light brown sugar 1'/4 teaspoon ground dried chipotle
5 tablespoons unsalted butter chile
Combine both Magic Seasoning Blends and mix well.
Toast the pecans in a skillet, or roast in the oven until golden brown.
Combine the sugar, butter and cream 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.
Copyrigbt © 2003 by Paul Prudhomme
OJleamed 8pinatlt
1 lO-ounce bag fresh spinach
2 tablespoons unsalted butter
2 cups chopped onions
2 cups heavy cream
Makes 4 servings
1 tablespoon plus 1 teaspoon Chef
Paul Prudhomme's Vegetable
Magic®
2 teaspoons Chef Paul Prudhomme's
Magic Pepper Sauce®
Wash the spinach, then tear the green leaves into pieces, discarding the
stems and stringy veins. Save a few small, nice looking leaves for garnish.
You should have about 10 cups.
Place the butter in a lO-inch, nonstick skillet over high heat. When the
butter begins to sizzle, add the onions and cook, stirring frequently, until
the onions are a rich brown, about 10 minutes. Add the cream, Vegetable
Magic and Magic Pepper Sauce. When the cream begins to simmer, add a
handful of the spinach. Cook, stirring constantly, until the spinach has
wilted and reduced in volume. As the spinach wilts, continue adding more
spinach to the skillet, stirring constantly, until all the spinach is wilted and
heated through. Remove from heat and serve immediately.
Copyright © 1995 by Paul Prudhomme
JOIN THE CHEF PAUL FAN CLUB www.chefpaul.com I 1 8
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Chef Paul Welcomes You to K-Paul's Louisiana Kitchen
Birthplace of Magic Seasoning Blends
416 Chartres Street • New Orleans, IA 70130
Dinner Monday through Saturday
Call Reservations for Lunch Schedule
Reservations (504) 596-2530 • Catering (504) 948-6434
Cover Design: Ireneusz Jaranowski Photography: Paul Rico
Catalog Design: Linder Design
