Bronzing and Oven Roasting- 4 Recipes for A Quick Meal

I don’t want to cook! So here are my go-to recipes for a fast and easy meal that has great flavor. Bronzing was developed by Chef Paul Prudhomme as a substitute for his blackening technique which cannot be done in a home kitchen due to the smoke and high heat. I use all his Magic Seasonings depending on the type of meat I cook. Some seasonings are hard to find, so I have included the recipe for Poultry Seasoning. It is good to make up and keep on hand, especially for days like this! Enjoy

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*Bronzed Chicken Breasts

Chef Paul Prudhomme invented the technique of blackened fishB a method not suitable for indoor home cooking since it produces so much smoke. His bronzing methods are just as delicious

Ingredients

  • 1 stick butter melted
  • 8 boneless skinless, chicken breast halves, well chilled
  • about 1 tablespoon plus 2 teaspoons Cajun Magic Poultry Magic in all

Instructions

  • Heat heavy griddle or large, heavy aluminum illet to 350 F, about 7 minutes over medium heat (2 inch flame) on gas stove, about 23 minutes over medium to medium-low heat on an electric stove. Or use an electric skillet.
  • Dip chicken in melted butter and sprinkle generously with about 2 teaspoon Poultry Magic. Lay chicken on hot griddle or skillet surface. Cook chicken until underside is bronze in color, 4 to 5 minutes. (Watch and you=ll see white line coming up sides as chicken cooks; when line is about one-half the thickness, chicken is ready to be turned.) Turn chicken and cook until done, about 4 to 5 minutes more. Serve immediately

Notes

Variation: Bronzed Trout- use fresh trout fillets or other firm-fleshed fish, about 2 inch thick at thickest part. Use Cajun Magic Seafood Magic
for seasoning.
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Poultry Seasoning

Recipe for Magic Poultry Seasoning
Course Main Course
Cuisine Cajun
Keyword Magic Seasoning
Author Paul Prudhomme

Ingredients

  • 2 tablespoons salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sweet paprika

Instructions

  • Mix all seasonings together and store in a spice container.

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Oven Roasted Potatoes-No need to peel the potatoes!

Course Side Dish
Cuisine American
Keyword sweet potatoes
Servings 4

Equipment

  • baking sheet

Ingredients

  • 3 tablespoons olive oil
  • 3 to 4 cloves garlic minced
  • 4 medium baking potatoes cut into 1 inch pieces
  • 1/3 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup grated Parmesan cheese optional

Instructions

  • Combine first 5 ingredients in a 13x9x2 inch metal baking pan; toss gently to coat. Bake at 500 F for 25 minutes or until potatoes are tender, stirring every 10 minutes. Sprinkle with cheese; bake 5 additional minutes.
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Oven Roasted Broccoli

Course Side Dish
Cuisine American
Keyword broccoli
Servings 4

Equipment

  • baking sheet

Ingredients

  • 1 ½ pound broccoli florets
  • 1/3 cup Parmesan cheese
  • ¼ cup olive oil
  • 3 teaspoons minced garlic
  • ½ – ¾ teaspoon kosher salt
  • 1/4 teaspoon red chili flakes

Instructions

  • Preheat oven to 425 F. Lay broccoli florets onto a baking sheet covered with foil.
  • Season the broccoli with 1/4 cup Olive Oil, 3 tsp. Minced Garlic, 3/4 tsp. Kosher Salt, and 1/4 tsp. Red Chili Flakes. Put into the oven for about 20-25 minutes.
  • Sprinkle 1/3 cup Parmesan Cheese over the top of the broccoli and return to the oven until the cheese melts.
  • Remove from the oven and serve – super simple, easy, and delicious!

Notes

Some times i add an onion.

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    Jambalaya

    James and I met the nicest family while fishing at Taneycomo in Branson, Missouri. On the first day, Percy didn’t hesitate to share his fishing spot and tackle. Saved us a ton of time. We spend half the week just finding the fish. We fished everyday and got our limit almost daily.

    Percy and his family were staying in the cabins next to us. One day we were drawn outside by the most wonderful smell. I am all about cooking, and when I found out he was from Baton Rouge, Louisiana I knew he was someone I could learn from.

    Jambalaya was on the menu today. I found out that he has competed with his recipe and he knew all the “ins and outs” about it. I’m still listening, taking pictures and soaking it all in.

    Percy starts by browning the meat until it is tender and cuts easy
    Once you add the water, taste for seasonings. The color of the water will be the color of the rice- nice and brown.
    Once the rice is added, the Jambalaya is stirred until it starts to thicken.
    Reduce the fire to low and put a lid on the pot.
    Percy is a true Cajun, understanding the importance of developing flavor by browning, scraping and deglazing.

    I wasn’t there for the finished product, but we got a large plate later and it was so good- simple yet full of flavor. And i learned about the rice that browns and sticks on the bottom of the pan that a lot of people like. I loved it, it adds to the texture and flavor of the dish.

    His recipe serves 12, so I halved it for you and surprisingly, it turned out great! Enjoy and thanks Percy for sharing.

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    Jambalaya

    Course Main Course
    Cuisine Cajun
    Keyword Boston butt, rice, sausage
    Servings 9
    Author Percy Brown

    Equipment

    • Bayou cast iron pot with lid
    • large paddle for stirring
    • outdoor fish fryer

    Ingredients

    • 2 pounds long grain white rice (can use parboiled rice)
    • 6 pounds meat (4 lbs. Boston butt & 2 lbs. smoked sausage)
    • 6 cups water (a little under 1 gallon per 5# of rice if doing a bigger pot)
    • 4 pounds chopped yellow onions
    • 7 teaspoons salt
    • 1 tablespoon black pepper
    • 1 tablespoon cayenne pepper
    • 5 teaspoon garlic powder
    • 1 cup vegetable oil
    • Hot sauce to taste

    Instructions

    • Slice smoked sausage into about 1” slices and cube the Boston butt into about 2” cubes
    • Pour the vegetable oil into a black iron pot
    • Heat the oil up in the black iron pot then add the cubed Boston butt
    • Brown the Boston butt until it is tender and you can cut it with a spoon (make sure that you do not burn the meat so you will need to do a lot of stirring while it is browning)
    • Once the Boston butt is good and brown, remove it and put it into a separate pan then put the sausage in and brown the sausage then remove and set into a pan.
    • After removing the sausage, scoop out the remaining oil in the pot and put the chopped onions in.
    • Brown the onions until they are a caramel color and tender. When you stir the onions make sure that you get the residue off the side of the pot that the meat left behind, you can use a little water to help by pouring it around the sides.
    • Once the onions are browned and tender add the pork and sausage then stir together.
    • Add water and seasoning in with the meat and onions. This is when you want to taste it and add more ingredients if you need to. The color of the water will be the same color of your rice when it is finished.
    • Bring the water to a rolling boil and dump the rice in. Stir the rice in the boiling water until it starts to thicken.
    • Reduce your fire to low and put the lid on the pot
    • Remove the lid and flip the rice about every 15 minutes until the rice is tender. (Try not to scrape the bottom of the pot when flipping the rice)
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    Jambalaya Half recipe

    Course Main Course
    Cuisine Cajun
    Keyword Boston butt, rice, sausage
    Total Time 2 hours
    Servings 6
    Author Percy Brown

    Equipment

    • cast iron Dutch oven with lid

    Ingredients

    • 1 pound long grain white rice can use parboiled rice
    • 3 pounds meat 2# Boston butt &1# smoked sausage
    • 4 cups water
    • 2 pounds chopped yellow onions
    • 3 1/2 tsp of salt
    • 1 1/2 tsp black pepper
    • 1 1/2 tsp cayenne pepper
    • 2 1/2 tsp garlic powder
    • 1/2 cup vegetable oil
    • Hot sauce to taste

    Instructions

    • Slice smoked sausage into about 1” slices and cube the Boston butt into about 2” cubes
    • Pour the vegetable oil into a black iron pot
    • Heat the oil up in the black iron pot then add the cubed Boston butt
    • Brown the Boston butt until it is tender and you can cut it with a spoon (make sure that you do not burn the meat so you will need to do a lot of stirring while it is browning)
    • Once the Boston butt is good and brown, remove it and put it into a separate pan then put the sausage in and brown the sausage then remove and set into a pan.
    • After removing the sausage, scoop out the remaining oil in the pot and put the chopped onions in.
    • Brown the onions until they are a caramel color and tender. When you stir the onions make sure that you get the residue off the side of the pot that the meat left behind, you can use a little water to help by pouring it around the sides.
    • Once the onions are browned and tender add the pork and sausage then stir together.
    • Add water and seasoning in with the meat and onions. This is when you want to taste it and add more ingredients if you need to. The color of the water will be the same color of your rice when it is finished.
    • Bring the water to a rolling boil and dump the rice in. Stir the rice in the boiling water until it starts to thicken.
    • Reduce your fire to low and put the lid on the pot
    • Remove the lid and flip the rice about every 15 minutes until the rice is tender. (Try not to scrape the bottom of the pot when flipping the rice)

    This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. The first four items are similar to what Percy used for the 12 cup recipe. I halved the recipe and used a dutch oven as shown in the last picture. Thank you for your support.

      Mexican Pizza

      This recipe was used for a unit on food for children. It is quick and easy enough for children. I often used it for a quick meal at home.

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      Quick Mexican Pizza

      This is a perfect kid recipe.
      Course Main Course
      Cuisine Mexican
      Keyword cheese, flour tortilla, hamburger meat
      Servings 4 people

      Ingredients

      • 2 cups 8 oz/ shredded Colby/Monterey Jack cheese
      • 2 lb. ground beef
      • 4 flour tortillas 10 in.
      • 1/4 cup salsa
      • 1 /2 tsp. Chili powder
      • 2 tsp. Cumin
      • green/red peppers onions, mushrooms, etc. (as desired)

      Instructions

      • Cook meat, drain. Stir in chili powder and cumin seasonings. Spread 1/4 cup salsa and 1/2 cups meat mixture on each tortilla. Top each with 1/2 cup cheese and desired toppings. Bake in preheated 400 degree F oven 8-10 minutes or until crisp and lightly browned.

        Bananas Flambe’

        Spirited cookery is a favorite of mine. I’ve made a few mistakes. I remember my friend and I making dinner for our boyfriends. We wanted to impress them so we decided to make something to flame. Two Home Ec. majors and we failed to heat the liqueur so it would be hot enough to flame. First try–didn’t flame so we stirred it in. Second try– still didn’t flame so we stirred that it. On the third try it didn’t flame. What the heck, we will serve it anyway. My husband says he got drunk on eating chicken! And it tasted horrible with all that brandy stirred in.

        Not to be defeated, I went on to Cherries Jubilee and when they made Bananas Flambe” table-side at Culinary School, I knew I had to make it at the local Charity Ball. It was a hit and very impressive. I always included the recipe at my couples cooking lessons. The men loved flaming it. Guess they always love playing with fire. Don’t be intimidated, it is a easy recipe and worth the try. Enjoy!

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        Banana Flambe’

        A very impressive dessert inspired by Johnson and Wales Culinary School
        Course Dessert
        Cuisine French
        Keyword bananas, flaming, ice cream
        Servings 4 servings

        Equipment

        • medium skillet

        Ingredients

        • 1/4 cup granulated sugar
        • 2 tablespoons butter
        • 2 bananas peeled, cut in half crosswise, then cut in half lengthwise
        • 1/4 cup rum
        • 1/4 cup banana liquer

        Instructions

        • Prep all ingredients. Place a medium skillet over medium heat. Add butter and sugar stirring until caramelized. Add bananas and coat with caramel. Remove skillet from flame and add rum away from flame, return to heat tilting pan slightly to flambe'. Let the flames die down. Lower flame, remove pan from heat. Add banana liqueur and return to heat. Cook slightly to reduce sauce. Serve bananas over vanilla ice cream or pound cake and nappe' with sauce.

        Notes

        Safety Practices:
        • Store liqueurs away from heat.
        • Remove pan from heat before adding liqueur.
        • Tilt pan gently towards flame to ignite, show confidence.
        • Do  not leave unattended
        • Never pour liqueur in a flaming pan
        • For an electric range, heat rum in a small saucepan over medium heat (do not boil).  Quickly pour rum over banana mixture, and immediately ignite with a long match just above the liquid mixture to light the fumes (not the liquid itself).

          Velvet Shrimp

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          Velvet Shrimp

          Chef Paul Prudhomme's recipe. Ashley and Carrie both love this recipe.
          Servings 4

          Equipment

          • Pasta cooker
          • 10 inch skillet

          Ingredients

          • 3 tablespoons butter
          • 1/2 cup finely chopped green onion tops
          • 1 tablespoon plus 1 teaspoon Cajun Magic Seafood Magic in all
          • 1/2 teaspoon minced garlic
          • 1 pound medium to large shelled shrimp deveined
          • 2 cups heavy cream in all
          • 1 cup 4 oz. Shredded Muenster cheese
          • 1 pound Hot cooked spiral pasta

          Instructions

          • Melt butter in 10 inch skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tablespoon of the Seafood Magic. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits of sides and bottom of skillet. Cook about 1 minute or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook, whisking, 2 or 3 minutes, then add cheese. Cook 1 minute more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce.( Continuing to simmer will cause curdling.) Add pasta and serve. Yield: 4 servings.

          This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

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