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Chef Paul Prudhomme dies (1 Viewer)
- Thread starter Jules Winnfield
- Start date
Limp Ditka
Footballguy
I guess that means there will be no more Smokey and The Bandit sequels
Officer Pete Malloy
Footballguy
RIP Snake
Jules Winnfield
Footballguy
His name was Gene Autry Prudhomme
psychobillies
Footballguy
Super nice guy. Really sorry to hear this.
Doug B
Footballguy
RIP :(
Prudhomme was a local institution. Through his K-Paul's Louisiana Kitchen restaurant in the French Quarter, Prudhomme trained chefs throughout his career that later made their names in other venues (Emeril Lagasse, Frank Brigtsen, Aaron Sanchez, Greg Sonnier, and others).
Prudhomme's blackened redfish is probably his most famous recipe (and got "Cajun food" erroneously defined as "blackened food" for a time). But he was also responsible for that John Madden favorite, the turducken.
Prudhomme was a local institution. Through his K-Paul's Louisiana Kitchen restaurant in the French Quarter, Prudhomme trained chefs throughout his career that later made their names in other venues (Emeril Lagasse, Frank Brigtsen, Aaron Sanchez, Greg Sonnier, and others).
Prudhomme's blackened redfish is probably his most famous recipe (and got "Cajun food" erroneously defined as "blackened food" for a time). But he was also responsible for that John Madden favorite, the turducken.
RedmondLonghorn
Footballguy
If an autopsy is performed, what are the odds his aorta is just solid boudin?
TobiasFunke
Footballguy
:(
I met the man at his restaurant once. I was in New Orleans after Katrina, volunteering with a teardown/salvage operation on 9th Ward homes. I befriended two comely female volunteers who told me they'd never been to New Orleans and wanted a real New Orleans dinner experience somewhere in the Quarter. K-Paul's was one of the few places that was open full time at that point so we went there. It was a random weekday night, but it became more like a wedding than a restaurant- all the customers getting drunk and bouncing from table to table, sharing their food and wine with everyone else. The staff joined in too, supplying a few cheaper bottles of wine on the house and eventually grabbing some glasses. Sure enough Prudhomme himself came rolling out on his rascal to join the festivities. We'd arrived around 8 and we closed the place down well after midnight. Easily one of the best nights out of my entire life. God bless that city and that jolly old fat man.
I met the man at his restaurant once. I was in New Orleans after Katrina, volunteering with a teardown/salvage operation on 9th Ward homes. I befriended two comely female volunteers who told me they'd never been to New Orleans and wanted a real New Orleans dinner experience somewhere in the Quarter. K-Paul's was one of the few places that was open full time at that point so we went there. It was a random weekday night, but it became more like a wedding than a restaurant- all the customers getting drunk and bouncing from table to table, sharing their food and wine with everyone else. The staff joined in too, supplying a few cheaper bottles of wine on the house and eventually grabbing some glasses. Sure enough Prudhomme himself came rolling out on his rascal to join the festivities. We'd arrived around 8 and we closed the place down well after midnight. Easily one of the best nights out of my entire life. God bless that city and that jolly old fat man.
tipsy mcstagger
Footballguy
Paul trained Frank Brigtsen, who trained Jamie Shannon, who trained Eman, who hired me to run his restaurant for 10 years and taught me more about food than anyone. Anyone cooking in this city is no more than 3 or 4 degrees from Paul P. at the most.
Frank Brigtsen closed his place upriver...5 of his former cooks work for me now. All of them trained in same manner.
Gumbo today made by one of those cooks. I'm serving Pauls food essentially.
Also, My rub directly descends from his meat seasonings.
Dude was an Icon. Cannot believe he lived this long (see weight) but he will be missed.
Frank Brigtsen closed his place upriver...5 of his former cooks work for me now. All of them trained in same manner.
Gumbo today made by one of those cooks. I'm serving Pauls food essentially.
Also, My rub directly descends from his meat seasonings.
Dude was an Icon. Cannot believe he lived this long (see weight) but he will be missed.
ffldrew
Footballguy
Tough Day in the Crescent City - Smokey Johnson passes away as well
http://www.nola.com/music/index.ssf/2015/10/smokey_johnson_fats_domino_dru.html#incart_river
http://www.nola.com/music/index.ssf/2015/10/smokey_johnson_fats_domino_dru.html#incart_river
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Eephus
Footballguy
One of the giants literally and figuratively. He was an important figure in the growing recognition of American regional cuisine. I've dumped most of my cookbooks but my beat up and stained copy of his Louisiana Kitchen book still periodically makes the journey from the shelf to the counter.
whoknew
Footballguy
General Malaise
Footballguy
Usually make my own rub for blackened fish, but my BIL bought Paul's Blackened Redfish Magic this summer and out of laziness, I used it on some Ahi. It was excellent. Just ate the leftovers today. Entertaining guy.
Judge Smails
Footballguy
I was expected to be let down with my first visit to K-Paul's. Thought it couldn't meet the hype, and there are tons of great restaurants in the city. His blackened redfish was one of the best dishes I've ever had, period. RIP Chef...
ffldrew
Footballguy
As they say - Ya you right
All over the city when in doubt get the blackened redfish - chances are the chef has that 4th degree of separation from K-Pauls that Tipsey talked about.
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Eephus
Footballguy
RedmondLonghorn
Footballguy
Officer Pete Malloy
Footballguy
Anybody got his recipe for funny-car veal?
Bogart
Footballguy
Loved watching his show as a kid. "A little wine for the stew, a little wine for me." My mom said he used to have some of the filthiest comedy routines ever, but I never searched them out. I was content just to watch the guy cook.
simey
Footballguy
cstu
Footballguy
Binky The Doormat
Footballguy
Awesome. I have eaten there more times than I can remember over the years. Giant jalapeno vodka martinis in mason jars and the blackened redfish ...the blackened filet in debris sauce is also melt in your mouth.tipsy mcstagger said:
SaintsInDome2006
Footballguy
Sad news. He created the modern culinary/cuisine tourism that is a big part of what saved our city and runs it today.
The man deserves a statue and he will be missed. By all accounts he was a lovely man and left a legion of chefs in his tradition.
He has a legacy, not many can say that.
Bon nuit, and thanks, Chef. I will head over to KPaul's soon.
The man deserves a statue and he will be missed. By all accounts he was a lovely man and left a legion of chefs in his tradition.
He has a legacy, not many can say that.
Bon nuit, and thanks, Chef. I will head over to KPaul's soon.
RedmondLonghorn
Footballguy
Eephus
Footballguy
Cooked Prudhomme's pork roast recipe. Dead simple recipe: sautee holy trinity w/ seasonings, let it cool enough to stuff and coat the pork with the aromatic mixture. Chef Paul used loin. I used a shoulder that I had around. Roast in hot oven long enough to crisp the crust and then drop it down to 300 degrees until done to temp. It was delicious.
flapgreen
Footballguy
What was he?
Henry Ford
Footballguy
simey
Footballguy
tipsy mcstagger
Footballguy
From Chef Frank Brigtsen:
Funny K-Paul's story:
Chef Paul was always being told that he looked like Dom Deluise. One time Mr. Deluise was in New Orleans to promote a film. They got together and decided to trade places for a day. Dom donned Chef's signature "Totally Hot" bebop cap and sat at Chef's table in the back of K-Paul's all day long, meeting people and signing cookbooks. Nobody knew except us.
True story.
