Chef Paul Prudhomme makes Basile Brisket Barbecue, Western Chili and Veal Shanks with Okra and Tomato.
Chef Paul Prudhomme makes Fried Chicken Fingers, Sesame Crusted Fish and Beef & Peanut Wraps.
Chef Paul Prudhomme makes Stuffed Tilapia, Magic Broiled Tomatoes and Broiled Honey Chicken Wings.
Chef Paul Prudhomme makes Lentil Bean Soup, Skillet Bread and Garlic Seasoned Butter Orange Magnolia Sauce.
Chef Paul Prudhomme makes West Coast Egg Foo Young, Fried Green Tomatoes with Cream Gravy and Different French Toast.
Chef Paul Prudhomme makes Paneed Veal with Czarina Sauce, Saucy Sausalito Stir Fry and Bronzed Fish with Jalapeno Tartar Sauce.
Chef Paul Prudhomme makes Cabbage Rolls, Shanghai Pickup Sticks and Albuquerque Burritos.
Chef Paul Prudhomme makes Baked Stuffed Onions, Seafood Crepes and Four Cheese Stuffed Pork Chops.
Chef Paul Prudhomme makes Potacos, Avery Island Seafood Gratinee and Potato Gorgonzola Gratin.
Chef Paul Prudhomme makes Chicken and Andouille Sausage Gumbo, Seafood Jambalaya and Banana’s Bliss.
Chef Paul Prudhomme makes Turducken – a turkey stuffed with a duck, stuffed with a chicken and with oyster, andouille and cornbread dressing.
Chef Paul Prudhomme makes South Miami Cuban Stew, Shrimp & Potato Stew with Fresh Fennel and Greens Stew.
Chef Paul Prudhomme makes Rice with Plantains, Turkey Boiled Dinner and a Louisiana Seafood Boil.
Chef Paul Prudhomme makes Stilton Cheese & Sweet Potato Pudding, Stuffed Bell Peppers and White Chocolate & Cheese Custard with Berry Sauce.
Chef Paul Prudhomme makes Corned Beef Brisket, Baby Back Ribs with Louisiana Barbecue Sauce and New Orleans Bread Pudding with Hard Sauce.
Chef Paul Prudhomme makes Filet Tails with Fire Roasted Vegetables, Marinated Roasted Peppers and Calf’s Liver with Roasted Pepper Sauce.
Chef Paul Prudhomme makes Gingersnap Gravy, Lemon Dill Chicken and Leek, Corn and Andouille Soup.
Chef Paul Prudhomme makes a Sweet Potato Omelet, Andouille & Egg Muffin Cups.
Chef Paul Prudhomme makes Louisiana Meat Pies, Cream Cheese & Ham Tortilla Rolls and Apple Pie with Chiles and Cheese.
Chef Paul Prudhomme makes Delancey Street Chopped Liver, Avocado Stuffed with Crabmeat Salad and St. Louis Peanut Butter Banana Cream Pie.
Chef Paul Prudhomme makes Pickled Eggs with Okra and Pearl Onion Vinaigrette, Angler’s Wife Salad with Pickled Watermelon Rind and Green Tomato Chow Chow.
Chef Paul Prudhomme makes the Best Darn Grilled Chicken, Blackened Fish with Browned Garlic Butter Sauce and Grilled Pork Tenderloin with Orange Mustard Glaze and Mashed Potatoes.
Chef Paul Prudhomme makes New Mexico Apple Bread Pudding, Jalapeno Pie, Basque Chicken and Shrimp in Wine.
Chef Paul Prudhomme makes Shrimp Brochettes and Jazzy Fried Rice, Fruit Basket Skewers with Pineapple Glaze, and Rosemary Beef Skewers.
Chef Paul Prudhomme makes Fish en Papillote, Steamed Shrimp with Remoulade Sauce, and Broccoli Basile.
Chef Paul Prudhomme makes Candied Sweet Potatoes, Potato Salad with Green Onion Salad Dressing, Roasted Pork with Opelousas Gravy and Dirty Rice and Pecan Pralines.
