- 41
-
Spinach Salad
Chef Paul — Preheat a heavy 10-inch skillet over high heat for 3 to 4 minutes. Add the olive oil, tilting the pan so the oil spreads over the entire bottom, then add the tasso, spreading it evenly. Cook, stirring and scraping the bottom occasionally, until ...More…
-
Bacon Lettuce and Tomato Soup
Chef Paul — Render the bacon in the oil, in a pot over medium heat. When the bacon pieces are brown and their fat has been rendered, remove the pot from the heat. Drain the bacon pieces and return half of the fat to the pot. Add the onions, bell peppers, bay ...More…
-
New England Butternut Bisque
Chef Paul — Combine the first 5 ingredients thoroughly in a small bowl to make the seasoning mix. Makes 5 tablespoons. Grate enough of the squash on the large holes of a hand grater to yield 3 cups. Cut half the remaining squash into small dice, half into ...More…
-
Jicama Salad
Chef Paul — Combine the first 9 ingredients and liquid ingredients in a large bowl to make the seasoning mix. Stir thoroughly until well blended. Peel the apple and vegetables, core the apple, and cut them all into julienne strips. Add the vegetables to the ...More…
-
Elixir of Portobello
Chef Paul — To roast the oven, if you have a gas range, simply place the onion right on the burner, in a high flame, and roast, turning with tongs, until the outer skin is charred all the way around. If your range is electric, you can roast in a preheated ...More…
-
Eggplant Caviar
Chef Paul — Combine all ingredients and stir gently to combine. Eggplant caviar may be used a relish with all your meat, vegetable and seafood dishes. This caviar may also be used as a spread on melba toast, crackers, bagels or your favorite breads. Make ...More…
-
Cream Cheese & Prosciutto Stuffed Mushrooms
Chef Paul — Finely chop reserved mushroom stems. In sauté pan, heat canola oil. Add chopped mushroom stems, onion, seasonings and garlic. Saute 5 minutes. Add prosciutto. Continue to sauté 5 minutes more. Turn heat to low and add cream cheese. Stir until ...More…
-
Cauliflower Duck Soup
Chef Paul — Remove the skin and excess fat from the duck pieces, dice the skin and fat into small pieces and set them aside. Sprinkle the skinless duck pieces evenly with 1 tablespoon plus 1 teaspoon of Place the diced skin and fat into a heavy 4-quart pot ...More…
-
Cabbage with Andouille & Tasso
Chef Paul — Melt the butter in a 4-quart saucepan over high heat. Add the onions and sauté about 2 minutes, stirring occasionally. Add the cabbage, then the stock, bay leaf and . Stir well. Cook 5 minutes, stirring occasionally. Stir in the apples. Lower ...More…
-
Fabulous Fajitas
Chef Paul — In a 12-inch heavy skillet, heat 4 tablespoons of the butter over high heat; add onions and sauté until onions are clear and turning brown on the edges, about 3 minutes, stirring or shaking skillet occasionally. Add bell pepper; toss or stir to ...More…
-
Cilantro Turkey Tacos
Chef Paul — Melt the butter in a 10" nonstick skillet over high heat. Add the onions, peppers, garlic, and the Fill each taco shell with 1/4 cup of the meat mixture. Topped with lettuce, tomatoes, and cheese. Serve immediately. . Cook until brown, stirring ...More…
-
Marinated Fried Tofu
Chef Paul — Drain the tofu slices between layers of paper towels, pressing down or applying weight to remove as much liquid as possible. Combine the Teriyaki Marinade and Coca Cola. Mix well. Marinate the tofu slices in the liquid for at least 2 hours. Fill ...More…