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      RECIPE TITLE "Beef Tenderloin Steaks with Creole Spice Rub" source: Cooking Light magazine , March 2005

    yields 4 servings (serving size: 1 steak) time40 minutes difficultyeasy

    The kicky spice rub for the steaks is easy to make, and the results are dynamite.
    The steaks need to stand for a few minutes after cooking to allow their juices to reabsorb. Corn Maquechoux (mock-SHOE) is a traditional Cajun side dish.
    You also can serve it as a chunky salsa over meat strips in soft tacos.

      RECIPE INGREDIENTS

    Creole Spice Rub:
    1 teaspoon dry mustard
    1 teaspoon garlic powder
    1 teaspoon ground sage
    1 teaspoon dried thyme
    3/4 teaspoon salt
    1/2 teaspoon ground cumin
    1/2 teaspoon ground red pepper
    1/2 teaspoon freshly ground black pepper

    Remaining Ingredients:
    4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
    Cooking spray

      RECIPE METHOD

    1. Combine mustard and next 7 ingredients (through black pepper); rub evenly over steaks.
    2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from heat; let stand 5 minutes.

        NUTRITION PER SERVING
      CALORIES 155(35% from fat); FAT 6g (sat 2g,mono 2.2g,poly 0.4g); PROTEIN 22.8g; CHOLESTEROL 52mg; CALCIUM 31mg; SODIUM 490mg; FIBER 0.5g; IRON 2.1mg; CARBOHYDRATE 1.4g

      Bruce Aidells

     

    HOT! We recommend:

    Chef Paul Prudhomme's Louisiana Kitchen Chef Paul Prudhomme's Louisiana Kitchen Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

    Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

    So here, in explicit detail, are recipes for the great traditional dishes—gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more—each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

    Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within theold traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme—these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

    For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

     

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