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Paul Prudhomme
Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks. Early life The youngest of 13 children born to Eli Prudhomme, Jr. and Hazel Reed, Prudhomme was raised on a farm near Opelousas, the seat of Saint Landry Parish, Louisiana. His father was a farmer, who struggled financially during Prudhomme's childhood, and his mother was a creative cook. Previously named after Saint Paul, as chosen by a Catholic priest, Prudhomme adopted the pseudonym "Gene Autry Prudhomme" during his youth. His maternal ancestors include early Acadian settlers Martin Aucoin (c. 1651 – 1711) and Marie Gaudet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Template:Infobox Chef/doc
may be used to summarize information about a chef. Usage This infobox may be added by copying and pasting the following blank. Change parameters for the following fields: ''image'', ''birth_date'', ''ratings'', ''website'' and remove comment markers . The template's name parameter will be automatically extracted from the article title when you save the page if not specified. All fields are optional. Any unused parameter names can be left blank or omitted. Parameters ; name : Insert name of the person. Use the common name, typically the name of the article, or if multiple names are used. If omitted or blank, it defaults to the name of the article. ; image : Insert image name. Use only the file name such as , , , etc. Do not use syntax such as or : Only free-content images are allowed for depicting living people. Non-free and "fair use" images, e.g. promo photos, CD/DVD covers, posters, screen captures, etc., will be deleted – see WP:NONFREE ; caption : Inse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Commander's Palace
Commander's Palace is a Louisiana Creole restaurant in New Orleans, Louisiana. History Commander's Palace was established in 1893 in the Garden District of Uptown New Orleans at 1403 Washington Ave. Emile Commander established a small saloon at the corner of Washington Avenue and Coliseum Street in 1893. Within a few years he turned it into a restaurant patronized by the distinguished neighborhood families of the Garden District.''Times-Picayune''. 1880: "Humble beginnings for Commander's Palace, a landmark New Orleans restaurant." September 16, 2011/ref> By 1900 Commander's Palace was attracting gourmets from all over the world. Legend has it that stored alcohol was ferried across from the adjacent cemetery during prohibition for patron beverages. In the 1920s, Frank G. Giarratano was the owner of the restaurant. He lived above the restaurant with his wife, Rose, and their two sons. There were rumors that there were private dining rooms upstairs rented to riverboat captains ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turducken
Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned Turkey (bird), turkey. Outside of the United States and Canada, it is known as a three-bird roast. Gooducken is an English variant, replacing turkey with goose. The word ''turducken'' is a portmanteau combining ''turkey'', ''duck'', and ''chicken''. The dish is a form of engastration, which is a recipe method in which one animal is stuffed inside the gastric passage of another—twofold in this instance. The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned bread crumb, breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Drum
The red drum (''Sciaenops ocellatus''), also known as redfish, channel bass, puppy drum, spottail bass, or simply red, is a game fish found in the Atlantic Ocean from Massachusetts to Florida and in the Gulf of Mexico from Florida to northern Mexico. It is the only species in the genus ''Sciaenops''. The red drum is related to the black drum (''Pogonias cromis''), and the two species are often found near to each other; they can interbreed and form a robust hybrid, and younger fish are often indistinguishable in flavor. Characteristics Red drum are a dark red color on the back, which fades into white on the belly. The red drum has a characteristic eyespot near the tail and is somewhat streamlined. Three-year-old red drum typically weigh 6-8 lb. The largest red drum on record weighed just over 94 lb and was caught in 1984 on Hatteras Island. Male red drum make a knocking or drumming sound during spawning by vibrating their swim bladders. The most distinguishing mark on the red dr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blackening (cooking)
Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and oregano flavored onion powder. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. While the original recipe calls for redfish (Red drum), the same method of preparation can be applied to other types of fish and other protein sources, such as steak, chicken cutlets or tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cajun Cuisine
Cajun cuisine (french: cuisine cadienne , es, cocina acadiense) is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and that preparation is relatively simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, specially made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (), onion, and celery are called "the trinity" by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is simi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
International Association Of Culinary Professionals
The International Association of Culinary Professionals (IACP) is a United States-based not-for-profit professional association whose members work in culinary education, communication, or the preparation of food and beverage. History The organization was formed in 1978, as ''Association of Cooking Schools'' (ACS), and incorporated in 1979. The name changed to ''International Association of Cooking Schools'' (IACS) in 1981. By 1987 the association had expanded its reach to include international members and renamed itself the “International Association of Cooking Professionals." In 1990, the association merged with the “Food Marketing Communicators” organization and again changed its name, to the “International Association of Culinary Professionals.” Since 1990, the association sponsored conferences in New Orleans, Philadelphia, Chicago, Portland, Providence, Baltimore, Dallas, and Seattle Seattle ( ) is a seaport city on the West Coast of the United States. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
William Morrow And Company
William Morrow and Company is an American publishing company founded by William Morrow in 1926. The company was acquired by Scott Foresman in 1967, sold to Hearst Corporation in 1981, and sold to News Corporation News Corporation (abbreviated News Corp.), also variously known as News Corporation Limited, was an American multinational mass media corporation controlled by media mogul Rupert Murdoch and headquartered at 1211 Avenue of the Americas in Ne ... (now News Corp) in 1999. The company is now an imprint of HarperCollins. William Morrow has published many fiction and non-fiction authors, including Ray Bradbury, Michael Chabon, Beverly Cleary, Neil Gaiman, Erle Stanley Gardner, B. H. Liddell Hart, Elmore Leonard, Steven D. Levitt, Steven Pinker, Judith Rossner, and Neal Stephenson. Francis Thayer Hobson was president and later chairman of the board of William Morrow and Company. Morrow authors * Christopher Andersen * Harriet Brown * Karin Slaughter * Harry Browne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Order Of Agricultural Merit
The Order of Agricultural Merit (french: link=no, Ordre du Mérite agricole) is an order of merit bestowed by the French Republic for outstanding contributions to agriculture. When it was created in 1883, it was second in importance only to the Legion of Honour within the French order of precedence. History The order was established on 7 July 1883, based on the proposition of the then Minister of Agriculture Jules Méline, in an effort to adequately reward services to agriculture in view of the maximum number of the Legion of Honour that could be awarded yearly. His reasoning was that more than eighteen million Frenchmen lived directly from this industry, which had a direct and powerful impact on the entire national economy (farmers, agronomists, professors, researchers, etc.). Labour was intensive and never ending, devotion was commonplace but the rewards were rare. The original 1883 decree created a single-grade order; only "Knights" (french: link=no, "chevaliers") were thus d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emeril Lagasse
Emeril John Lagassé III ( ; born October 15, 1959) is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother’s side, while being of French heritage through his father. He has appeared on a wide variety of cooking TV shows, including the long running Food Network shows ''Emeril Live'' and ''Essence of Emeril'', and is associated with several catchphrases, including "Kick it up a notch!" and "Bam!" Lagasse's portfolio of media, products, and restaurants generates an estimated US$150 million annually in revenue. Early life Emeril John Lagasse III was born on October 15, 1959, in Fall River, Massachusetts, to a French-Canadian family from Quebec. His parents are Emeril John Laga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portmanteau
A portmanteau word, or portmanteau (, ) is a blend of wordsGarner's Modern American Usage , p. 644. in which parts of multiple words are combined into a new word, as in ''smog'', coined by blending ''smoke'' and ''fog'', or ''motel'', from ''motor'' and ''hotel''. In , a portmanteau is a single morph that is analyzed as representing two (or more) underlying s. When portmanteaus shorten es ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Orleans, Louisiana
New Orleans ( , ,New Orleans Merriam-Webster. ; french: La Nouvelle-Orléans , es, Nueva Orleans) is a Consolidated city-county, consolidated city-parish located along the Mississippi River in the southeastern region of the U.S. state of Louisiana. With a population of 383,997 according to the 2020 U.S. census, it is the List of municipalities in Louisiana, most populous city in Louisiana and the twelfth-most populous city in the southeastern United States. Serving as a List of ports in the United States, major port, New Orleans is considered an economic and commercial hub for the broader Gulf Coast of the United States, Gulf Coast region of the United States. New Orleans is world-renowned for its Music of New Orleans, distinctive music, Louisiana Creole cuisine, Creole cuisine, New Orleans English, uniq ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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