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| Paul Prudhomme |
The culinary world lost a pioneer. Many of you may not know him by name, but you may have eaten or at least heard of his creations. Renowned chef Paul Prudhomme passed away yesterday after a brief illness.
He invented "Blackened Redfish" a dish that became so popular in home kitchens and restaurants, Redfish harvesting was temporarily halted to allow their stock to replenish.
He also popularized "Turducken" to American audiences. For those who haven't heard of that, it is a deboned chicken stuffed into a deboned duck which is then stuffed into a deboned turkey! Yep! If you've never had one, trust us when we say, you are missing out on an amazing culinary experience.
The cajun chef authored 9 cookbooks and hosted a wonderful PBS show that showcased his Southern/Cajun/Creole cooking. He also created a line of cajun and creole seasonings that have been used worldwide for years.
2nd Man and I hope to take a culinary trip to New Orleans next year and his restaurant will be on our list for sure.
oh that is sad,, I remember him,, from television,,great personality!!
ReplyDeleteYes, very enjoyable to watch, loved what he was doing for sure.
DeleteWe tried to get in his restaurant several times in years past, back when he did no reservations. (Not sure if he changed his policy or not) It was first come first serve and he had 2 seatings per night. People would begin lining up at 3 for the early seat time and would be there by 5 for the second. I hate we missed it when he was still active at his place.
ReplyDeleteDang, I bet it's going to be even busier. But getting food cooked by him would have been amazing.
DeleteI always enjoyed his TV shows. I have one of his cookbooks stashed somewhere. I need to get it out and peruse it again.
ReplyDeleteYou know I think we have a cookbook as well. I'll need to look for (we have an "overabundance" of cookbooks, ha).
DeleteI remember the redfish episode. RIP, chef.
ReplyDeleteThat blackened redfish changed everything at the time. RIP for sure.
Deletehe turned me into a cajun cook 30 years ago.
ReplyDeleteAwesome! Cajun food is so uniquely different and so very good.
DeleteA sad loss for the food world. He made Louisiana regional foods famous. Blackened redfish, gumbo, dirty rice - what a gift of flavor!
ReplyDeleteOh my yes, gumbo and dirty rice....just wonderful. I like they way you said "gift of flavor".
DeleteDidn't he have a show on food network as well or maybe he was a guest a few times on cooking shows on food network? Not much of a TV watcher but I did watch the cooking shows!. Anyway I remember watching him a couple times. I thought he seemed like someone who really enjoyed what he did, like it wasn't just a way to make a living but it was his way of living, ya know. . Since we gave up paying for TV a few years back we can't pick up food network... but we can pick an amazing amount of shows even way out here with just antenna. Though we don't watch enough TV to have one lol.
ReplyDeleteI am not sure if he had one on there, he did have a long running PBS show, they might have shown reruns, or you are right, he could have made appearances on other chef's shows.
DeleteSigh, we might have have been cutting back on things and decluttering and trying to live simpler, but Ill admit we haven't been able to cut some of the cable cords yet, ha.
That is a great loss.
ReplyDeleteI felt the same when Justin Wilson died. I loved his way of cooking. I measure my ingredients the same way and each time I don't believe it's right and then I test and I am. It's amazing. I love Justin Wilson's yeast bread. Easy recipe.
Oh yes, Justin Wilson, "I gar-on-tee!" Loved him too, boy he could spin a story while he cooked, Haven't tried his bread, I will pass that along to 2nd Man. We'll have to look it up. Thanks!!
DeleteAww, I didn't hear this. My husband's family is from Louisiana and Paul, along with the late great Justin (Gail mentioned him) and Emeril, they are the flavor of Creole cooking. RIP
ReplyDeleteLousiana cooking and food is so different and unique. The flavor is so good. Yep, Emeril is one of the last of the original cajun chefs. RIP indeed.
DeleteI use his "Poultry Magic" on a weekly basis, at least.
ReplyDeleteI don't think we've tried that, will have to get some now to try out. Thanks for the tip!
DeleteMy son loved watching him years ago. Sad to hear a great chef is gone. RIP, Paul.
ReplyDeleteYep, another great chef gone. So sad. We lose the great ones. :-(
DeleteWonderful Chef and wonderful restaurant...I took a cooking class at his place the week before Katrina. I learned to make Southern Bread Pudding and Pralines...then we came to the restaurant that evening for one of the best dinners I've ever had...we stayed for hours...the waiter took my young grand kids to the back of the kitchen with the staff so we could enjoy our dinner. If it had cost a year's pay it would have been worth it! My oldest daughter and her family were living in New Orleans at the time...good memories. Sorry we have lost such a good person.
ReplyDeleteWow, a cooking class there? I bet that was an experience. Bread pudding is one of my favorite desserts. What an experience for the kids too!
DeleteSo sorry about Katrina, hope your daughter and family were ok after that.