A Holiday Hint From Chef Paul Prudhomme 1 cup very fine dry bread crumbs 2 Thsp. unsalted butter, softened by Sara Ann Harris, Louisiana Seafood Board (NAPSA)—International con- noisseur Chef Paul Prudhommeis a very friendly fellow. He was happy to tell us the story of his beginnings and the secret of Combine oysters and water; refrigerate at least 1 hour. Strain. Reserve oysters and oyster water in refrigerator until ready to use. Heat 4 Tbsp. margarine in large skillet over high heat. When margarine is almost “absolutely spectacular” holiday dressings. At seven years old, Prud- homme’s dad ordered him into the kitchen to help his mom. Paul was the youngest of thirteen children and the last of his sisters had just gotten married. The youngster’s job was to stand on a box next to the wood burning stove and watch over supper for details, like a crackling, a color change, blue smoke, or an aroma. “In my thirties, I started realizing this information I gathered watching the pots cook, then listening to my mom andhertelling me ‘put this in’ or ‘stir this’ was just, you know, one of those things that happen to human beings,” says the Chef gleefully. “It just brought this huge amount of curiosity and information into my being. And I’m still at it today.” As Chef Paul travels around the globe, he never misses a chance to attend a cooking class. “It’s just wonderful.” Yet, when it comes to dressings, he’s discov- melted, add *4 cup onions, 4% SS homme, the secret to moist holiday dressings is Louisiana oysters. So, take a tip from Chef Paul and dress up your holiday fare with oysters: premium Louisiana oysters at the peakof their season. Holiday Oyster Dressing A recipe by Chef Paul Prudhomme 20 small to medium Louisiana oystersin their liquor 1 cup water ered that the world may need Louisiana oysters. 1% 14% 1 1 put oysters in it and oysters have 4 “Ninety-eight percent of the dressings in the world are dry. You enough moisture to keep moisturizing the dressing: to make it spectacular!” he says. “I think you ought to put a lot of them in. And they ought to be whole oysters. They’re going to [create] pools of moisture in the dressing. Just absolutely spectacular!” No According to Chef Paul Prud- 1 % % 3 sticks margarine cups chopped onions cup choppedcelery cup choppedgreenbell peppers tsp. Chef Paul Prudhomme’s Seafood Magic (available at www. MagicSeasonings.com) tsp. minced garlic cup chopped green onions cup very finely chopped parsley bay leaves cup celery and '% cup bell peppers. Saut until onions are dark brown but not burned, about 8 minutes,stirring frequently. Stir in 2 tsp. Seafood Magic and garlic. Reduce heat to medium and continue cooking 5 minutes, stirring occasionally. Add remaining margarine, plus onions, celery and bell peppers. Then add '4 cup green onions, 14 cup parsley and bayleaves. Stir until margarine is melted. Continue cooking 10 minutes, stirring occasionally. Add oyster water and cook over high heat 10 minutes, stirring occasionally. Stir in 2 tsp. Seafood Magic and enough bread crumbs to make a moist but not runny dressing. Remove from heat. Stir in oysters. Spoon dressing into ungreased 8 x 8-inch baking pan and bake uncovered at 350 for 30 minutes. Remove from oven, discard bay leaves and stir in butter, remaining green onions, and parsley. Makesabout3 cups. For other fantastic recipes, visit www.LouisianaOysters.org.
