Meal

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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    Meal on the Grill featuring Roasted Corn on the Cob

    My brother, David Calhoun from Texas Custom Catering shares his meal on the grill. Here is an easy way to roast corn plus more….

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    Meal on the Grill

    David Calhoun of Texas Custom Catering shows how to cook an easy meal on the grill.
    Course Main Course, Side Dish
    Cuisine American
    Keyword asparagus, corn on the cob, grilled, onion, ribeye steak
    Total Time 30 minutes
    Servings 4
    Author David Calhoun

    Equipment

    • grill

    Ingredients

    • 4 ribeye steaks
    • 4 ears corn on the cob fresh
    • 1 pound fresh asparagus
    • 1 yellow onion
    • 4 jalepenos
    • 1 bottle Tex-Joy Seasoning
    • 1 bottle extra virgin olive oil
    • coursely ground black pepper
    • worcestershire sauce in spray bottle
    • Pam Cooking Spray
    • kosher salt

    Instructions

    • Soak the fresh corn in water for 10 minutes.
    • Rib eye steaks should be 3/4 to 1 inch thick. Season liberally with Tex Joy Seasoning and pepper.
    • Get asparagus ready. Wash then cut off the ends. The bottom is woody so take one and break off the bottom at the natural break. Use as a guide to cut the rest of the asparagus. Season with olive oil, and Tex Joy Seasoning.
    • Prepare the onions by peeling and cutting into thick slices. Season with Tex Joy Seasoning.
    • Head to the grill. Get the grill as hot as you can 400 to 450 degress.
    • Start the corn. Place on the grill and cook for 20 minutes, turning often until husks are charred.
    • Grill the steaks and the vegetables. First spray the grill with Pam Cooking Spray. Grill the steaks 3 minutes per side. Use Worchestershire sauce in a spray bottle instead of water to add flavor. Grill asparagus 5 minutes; turn once until warmed through though bright green in color. Steaks will continue to cook until served. (Adjust desired doneness accordingly).
    • Shuck the corn using cotton gloves to pinch the shucks off the corn. Notice the silks come off with the shucks. Butter, salt and pepper the corn.
    • Eat and enjoy!
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