Paul Schultz Profile - (10784326)

cook's profile

Paul Schultz

Paul Schultz
Home Town: New Orleans, Louisiana, USA
Living In: Clearwater, Florida, USA
Member Since: Aug. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Southern, Nouvelle, Mediterranean, Dessert, Gourmet
Hobbies: Gardening, Boating, Fishing, Hunting, Photography, Music, Genealogy, Wine Tasting
Recipe Box 2 recipes
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About this Cook
I am of French & Spanish back ground, and have been cooking since I was 12yrs of age.Through the years of growing up in New Orleans, La., I collected many Cajun,Creole, Italian,Spanish and French recipes while shopping at the French Market with my Mother every Saturday morning.My Mother would swap recipes with other shoppers at the Market.She made friends with many of the other shoppers and often was invited to their home for dinner.I was very fortunate to be able to learn cooking from my Mother and her three sisters who were also excellent cooks and made many mouth- watering meals over a period of 55 years.I am fortunate to still have copies of the recipes my Mother collected.
My favorite things to cook
Cajun, French, Spanish,Italian and other Creole dishes have always been my favorites to cook.I cook a lot of Seafood , Chicken, Gumbos,Etouffes and various Vegetable meals.
My favorite family cooking traditions
My favorite Christmas Breakfast: Garlic Shrimp wrapped in bacon, Cajun scrambled eggs,Yellow Cheese Grits,Beignets,and Sparkling Wine. For Thanksgiving I always Cook a Cajun Deep Fried Turkey and my wife Kathy cooks all of the vegetables as side dishes.We usually have Friends over for Thanksgiving Dinner and they always rave over the Turkey.
My cooking triumphs
Cooking Chicken & Andouille Sausage Gumbo and Cajun Potato Salad to feed 125 friends, or Boiling 300 lbs.of live Crawfish, with corn on cob, onions,new potatoes,and Andouille Sausage in same pot to feed 50plus mouths.And drinking a cold Bud Lite.
My cooking tragedies
Not having enough Chicken Stock on hand and being 100 miles from a supply source. Now that's a bummer because just plain water is a NO NO.
Recipe Reviews 4 reviews
Okra, Corn and Tomatoes
Since I grew up in New Orleans, I reduced the amount of File Powder, and added minced garlic to the recipe.It was great. Most Cajun & Creoles added garlic to this dish.

3 users found this review helpful
Reviewed On: Apr. 27, 2009
Blackened Tilapia with Secret Hobo Spices
This recipe is very similar to the famous one created by Chef Paul Prudhomme of New Orleans. I have made this with fresh Grouper many times and always used butter inplace of oil.Serve with a side dish of Cajun Potato Salad. Warning!!! Cook outside because of the INTENSE Smoke that it creates.Otherwise this is a GOOD Recipe.

30 users found this review helpful
Reviewed On: Nov. 6, 2008
Ultimate Gulf Coast Gumbo
My family has been making Cajun & Creole Gumbo for over 90 years.We use fresh chopped Okra in all of our Gumbos instead of File'Powder.File'was used only if you do not have fresh or frozen chopped Okra. Otherwise the Recipe is very good.Sometims we add shucked Oysters to give our Seafood Gumbo extra flavor. At my home Library I have over 100 different recipes for Gumbo, that were collected while growing up in Louisiana and have shared many of them with friends.

66 users found this review helpful
Reviewed On: Nov. 6, 2008
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Cooking Level: Intermediate
About me: I am of French & Spanish back ground, and have… MORE
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