10 Great Chef Paul Recipes

I love that meatloaf recipe of his they posted.

I always serve it with his Very Hot Cajun Sauce for Beef. The recipe for the sauce is posted below.

It is a pain to chop all the stuff and make both, but it pays off every time.


Very Hot Cajun Sauce for Beef

3/4 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 tablespoon all-purpose flour
3/4 teaspoon ground red pepper -- (preferably cayenne)
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 bay leaves
1/4 cup minced jalapeno pepper
1 teaspoon minced garlic
3 cups beef stock

This sauce is excellent with Cajun Meat Loaf, roast beef sandwiches, hamburgers, pot roast and Cajun Shepherd’s Pie.

Note: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.

Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (Note: Unlike the roux in most other recipes in this book, the roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it to only 250 degrees; this prevents the roux from getting too brown.)

In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250 degrees. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We're cooking the seasonings and vegetables in the light roux and the mixture
should, therefore, be pasty.) Remove from heat.

In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately.