Posts Tagged ‘Chef Paul Prudhomme’s Poultry Magic’
Chef Prudhomme’s Pan Fried Chicken and fettucine
February 21st, 2010 | Author: Erin
out of control yumminess
Melt the butter in a large skillet over medium-low heat. Add the cream and 1 teaspoon of the Pork and Veal Magic (or other Magic Seasoning Blend), and turn the heat to medium-high. Whisk the mixture constantly as it comes to a boil, then reduce the heat and simmer, still whisking constantly, until the sauce has reduced some and thickened enough to coat a spoon well, about 7 to 8 minutes. Remove from the heat, gradually add ¾ cup of the Parmesan, whisking until the cheese melts, and set aside.
Combine the bread crumbs, parsley, olive oil and remaining Pork and Veal Magic (or other Magic Seasoning Blend) in a shallow baking pan. Beat the eggs in a separate shallow pan, then beat in the remaining 4 teaspoons Parmesan. Soak the veal in the egg mixture for at least 5 minutes, being sure to coat it thoroughly. Meanwhile, heat ¼ inch oil to about 400º in a large skillet. Then, just before frying, dredge the veal in the seasoned bread crumbs, coating well and pressing the crumbs in with your hands. Shake off any excess. Fry the veal in the hot oil until golden brown, about 1 minute per side. Do not crowd. If any of the crumbs in the bottom start to burn, change the oil immediately. Remove the veal to a large platter and set aside.
Reheat the cheese sauce over medium-high heat, whisking frequently. If the butter starts to separate, whisk in 1 tablespoon of cream or water. Add the fettucini and toss until thoroughly coated and heated through, about 1 minute. Remove from the heat and serve immediately. To serve, place a piece of veal on each heated serving plate. Roll each portion of fettuccine onto a large fork and slide onto the plate. Top with additional sauce from the skillet.
Posted in Entreés, Recipe Reviews | 
Tags: Chef Paul Prudhomme's Poultry Magic, Erin Forney, food tramp diaries, Sunday Dinner | 
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Beer can chicken
January 17th, 2010 | Author: Erin
There’s nothing too tough about this recipe. You can get as basic or as creative as you want and in the end you’ll have the most moist and tender chicken you have EVER cooked in your life! I highly highly suggest using the Chef Prudhomme’s poultry magic. Even though it is a small 2oz. container it is one of the best seasonings in my spice cupboard. I use it for my homemade Thanksgiving stuffing, my rice pilaf and much more. For my chickens I use the Bayou Classic Chic Can cooking rack. It’s only ($6.99) at Bed Bath and Beyond and it is well worth it. I’ll be going this week to get another in case we want to cook for more than just our family of four.
Ingredients
1- 3 to 4 lb frying chicken
1- can of your favorite beer
2 tablespoons worchestershire sauce
2 tsp fresh minced garlic
Chef Paul Prudhomme’s Poultry Magic
Fresh ground black pepper
Open beer and pour half of contents out. Put worchestershire sauce and minced garlic inside can with remaining beer. Place can inside the rack and place inside a pie tin or 8in square grill-safe pan. Clean chicken and season with above listed seasonings tucking wings in. Place chicken over top of the beer can. Close off the open chicken neck with either a potato or onion. Pour about 1/4 cup of water into bottom of pan, I replaced this water as it evaporated out until chicken drippings began to form. Cook with indirect heat over your grill. Meaning, either have the right or left burner on medium and place the chicken on the other side. Cook for two hours, rotating the pan ever so often to allow the skin to crisp evenly. Once the wings get to desired crispiness you may cover with tin foil to prevent burning…today mine were a little extra tasty crispy if you know what i’m sayin! 
going on the grill
yum yum!!