PAUL PRUDHOMME'S SWEET POTATO PECAN PIE
This recipe came to The Times in 1983 from Paul Prudhomme, the chef who helped put the cooking of Louisiana on the American culinary map. Like its traditional pecan pie cousin, this is very sweet, so serve it with a little Chantilly cream on top.
Provided by Marian Burros
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch pie
Number Of Ingredients 28
Steps:
- Make the crust: Cream butter and sugar until light and fluffy. Add beaten egg and milk; beat about 2 minutes. Stir in flour to moisten ingredients. Turn out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate at least one hour.
- Roll out dough into 14-inch circle on lightly floured wax paper, or on a lightly floured work surface. Transfer to a deep 9-inch pie plate; remove wax paper if using. Press pastry into plate and flute edges.
- Heat oven to 300 degrees.
- Make the sweet potato filling: In a large bowl, combine potato, butter, vanilla, brown sugar, cinnamon, nutmeg, allspice, salt, beaten egg, heavy cream and sugar. Beat at medium speed until mixture is smooth. Spread on bottom of pie crust.
- Make the pecan filling: Sprinkle sweet potato filling with pecans. In another bowl, combine sugar, eggs, melted butter, corn syrup, salt, cinnamon and vanilla and beat well. Pour over pecans.
- Transfer pie to oven and bake for 1 1/2 hours. Cool.
- Make the chantilly cream: Whip heavy cream with sugar, orange liqueur and Cognac. Top each slice of pie with a dollop of cream.
PAUL PRUDHOMME'S CAJUN MEAT LOAF
I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's, New Orleans). Warning: this is very spicy and if you're not used to eating "cajun" type foods, you might want to back off on the cayenne & hot sauce just a bit.
Provided by Tracey D Mizell
Categories Cajun
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Combine the seasoning mix ingredients in a small bowl and set aside.
- Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.
- Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
- Stir in the milk and catsup.
- Continue cooking for about 2 minutes, stirring occasionally.
- Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
- Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
- Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.
- In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.
- Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
- Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".
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