EDINA, Minn. — When you sit down and have a meal at Mr. Paul's Supper Club, you might feel like you've been transported to New Orleans.
The Cajun restaurant is serving up things like double-cut pork chops, grilled octopus, and andouille ravioli in their new fall menu.
Owner and chef of Mr. Paul's Supper Club, Tommy Begnaud, shared some recipes when he stopped by KARE 11 Saturday.
RECIPE: PORK RUB
3T Smoked paprika
3T Garlic powder
2T Kosher salt
1T Ground black pepper
1T Onion powder
1T Cayenne pepper
1T Ground cumin
1T Dark chili powder
3T Dark brown sugar
- Combine all ingredients in a mixing bowl and rub pork liberally on all sides.
- Store leftover rub for your next BBQ.
RECIPE: PEPPER JACK WHITE CORN GRITS
4c Whole milk
1c Stone ground white grits
1c Pepper Jack cheese
½# Butter
Salt and pepper to taste
- Heat milk to simmer in a sauce pot.
- Slowly whisk in the grits until smooth
- Turn heat to low and slowly cook grits until creamy. Stir grits often to avoid scorching and to ensure cooking evenly.
- When grits have finished cooking (45 minutes) remove from heat and stir in butter and cheese until melted and fully incorporated.
- Season with salt and cracked pepper to taste.
RECIPE: SAUCE RIEBEL (Tabasco-Molasses)
1c Dark molasses
2T Tabasco
2T Chopped garlic
2T Chopped ginger
- Combine all ingredients together in a blender and process until smooth.
- Pass the blended sauce through a chinois or fine sieve.
- Heat sauce in sauce pot until simmer, serve warm.
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