CHEF KITCHEN ITEMS RECIPES

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TOP SECRET RECIPES | CHEF PAUL PRUDHOMME'S POULTRY MAGIC



Top Secret Recipes | Chef Paul Prudhomme's Poultry Magic image

Louisiana chef Paul Prudhomme, America's number one Dom DeLuise look-a-like, hit it big in supermarkets with his magical brand of Cajun spice blends. Chef Paul developed his seasonings after years of making little batches and passing them out to customers in the restaurants where he worked. Now his Magic Seasoning Blends come in several varieties and are produced in a whopping 30,000-square-foot plant by 38 employees. Fortunately, it'll take only one of you in a small kitchen to make a clone of one of the most popular versions of the blend. Use it when you barbecue, roast, grill, or saute your favorite chicken, turkey, duck, or Cornish game hens. Click here for more famous seasoning and spice blend clone recipes.  Source: Even More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 10 minutes0S

Prep Time 5 minutes0S

Cook Time 5 minutes0S

Number Of Ingredients 10

Nutrition Facts : Calories 10 calories

DUTCH OVEN BREAD - RECIPES | PAMPERED CHEF US SITE



Dutch Oven Bread - Recipes | Pampered Chef US Site image

This easy rosemary and parmesan bread recipe will make you more confident about bread baking. Baking bread in a Dutch Oven provides a crispy exterior to any bread!

Provided by PAMPEREDCHEF.COM

Yield 10 servings

Number Of Ingredients 9

4 cups (1 L) all-purpose flour (18 oz./540 g)
1 pkg (¼ oz./7 g) instant yeast (2¼ tsp/11 mL)
2 tsp (10 mL) salt
½ tsp (2 mL) sugar
1¼ tsp (6 mL) rosemary, finely chopped, divided
2¼ oz. (70 g) parmesan cheese, coarsely grated (½ cup + 1 tbsp/140 mL), divided
1½ cups (375 mL) water, warm
Olive oil for brushing
Parchment paper

Steps:

  • Combine the flour, yeast, salt, sugar, 1 tsp (5 mL) of rosemary, and ½ cup (125 mL) of Parmesan in a large bowl. Add warm water (120–130°F/49–54°C; check with the Instant-Read Food Thermometer). Stir until thoroughly combined.Place mixture on a floured surface; knead until it forms a smooth ball, about 5–6 minutes. Place in a medium bowl and brush with olive oil. Cover and set in a warm area until it’s doubled, about 1–2 hours.Place the dough on a floured surface and fold under itself several times; shape into a ball, pinching the seams underneath. Place on a piece of parchment paper and put back in the bowl. Brush the top with oil and cover. Let rise until doubled, about 1–2 hours.Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C) for 30 minutes. Brush the dough with olive oil and top with remaining Parmesan and rosemary. Score a large 'X' on top with a knife or kitchen shears. Carefully transfer dough with parchment into the preheated Dutch oven.Bake, covered, for 25 minutes. Carefully remove the lid and bake until golden brown, about 8-10 minutes. Let cool on a cooling rack for 15–30 minutes before serving.

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