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-   -   New to BBQ Books (Cajun, in my case) (http://www.bbq-brethren.com/forum/showthread.php?t=158765)

Bob in St. Louis 04-15-2013 07:15 PM

New to BBQ Books (Cajun, in my case)
 
So my Mom gave me an old book she had, "Paul Prudhomme - Louisiana Kitchen". Looks to be from 1984, and there's not a dirty page on it, which tells me this book was more than likely never used. Looks like some pretty good recipes in there, of course I'll have to smoke them, but you new that.
Didn't you? :becky:

I've never been one for "recipe books", although I've perused the internet for some cooking ideas from time to time.
This one might be a game changer though. Looks yummy.

http://img1.imagesbn.com/p/978006203...1_s260x420.JPG

IamMadMan 04-15-2013 07:43 PM

Paul Prudhomme and Justin Wilson always had a way with Cajun food..

Teamfour 04-15-2013 07:48 PM

That is one of our go-to books. Also try River Road Recipes I and II.

J'ville Grill 04-15-2013 08:18 PM

"Ain't no cookin like Cajun cookin"

deerslayer8153 04-15-2013 09:58 PM

Try his Seafood Gumbo!!!!!!!!!!!

Q-Dat 04-15-2013 10:01 PM

You got a good one. That book has helped a lot of folks.

yakdung 04-15-2013 10:22 PM

Quote:

Originally Posted by Bob in St. Louis (Post 2449261)
So my Mom gave me an old book she had, "Paul Prudhomme - Louisiana Kitchen". Looks to be from 1984, and there's not a dirty page on it, which tells me this book was more than likely never used. Looks like some pretty good recipes in there, of course I'll have to smoke them, but you new that.
Didn't you? :becky:

I've never been one for "recipe books", although I've perused the internet for some cooking ideas from time to time.
This one might be a game changer though. Looks yummy.

http://img1.imagesbn.com/p/978006203...1_s260x420.JPG

I have a copy good book.

Crimson 04-15-2013 10:34 PM

If you want blacked catfish hes the one that started it. Try the cajun meatloaf best sandwiches.

Bob in St. Louis 04-16-2013 07:58 AM

I didn't know he started the blacken catfish trend, that's pretty cool.

yea, my cajun cooking skills are non-existant. I'm a noob, to say the least.
I've been wanting to try my hand at it, and this was just enough to push me over the edge. Yum. Not sure which one I want to try first, they all look so good.

K-JUN 04-16-2013 09:58 AM

Hey Bob great book. I was fortunate enough to spend some time with him back in the 1980's. He has been a huge influence for me. His sister was a great chef in her own right. My book is a first edition and a prized possessions.

http://i274.photobucket.com/albums/j...f/DSC01201.jpg

Hey Crimson a small correction it was Blackened Redfish that vaulted him onto the national stage.

caseydog 04-16-2013 10:14 AM

I read somewhere that Paul Prudhomme and Company own the Stubb's Brand.

CD

Bob in St. Louis 04-16-2013 10:51 AM

That's cool Brady, to have a signed copy. The worst part of that, is I'd be afraid to use it, and get it all scummed up. haha

sigpi906 04-16-2013 12:39 PM

I love that book. You can use the smothered rabbit recipe on any rich red meat and it is awesome.

What I really love, though, is that he doesn't eff around with margarine. That dude loves him some unsalted butter!

I like his method for making a roux.... hot hot hot oil... not hours standing around the kitchen babysitting a cast iron skillet.

Great book.

Crimson 04-16-2013 03:16 PM

Yea I dont know why I said catfish but yes redfish.Like the wiki has
Prudhomme has been credited with popularising cajunn cuisine and in particular blackened readfish during the 1980s, and has been credited with introducing the turducken.

I think my fav is The Paul Prudhomme Family Cookbook

trapper 04-16-2013 03:28 PM

I am surprised he is still alive. I can remember watching him on public television in the '90's and he was so heavy he couldn't stand up. Hopefully he got a little healthier.
I also remember hearing that he gave Emeril Lagasse one of his first gigs.


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