Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Entries from May 2008

Beurre Blanc Sauce

May 10th, 2008 · Comments Off on Beurre Blanc Sauce

The Beurre Blanc or White Butter Sauce is one of those fine French cuisine originated preparations that can be found in many restaurants today. Now there are some variants that chefs will utilize on this one and typically you will see them including heavy cream as a thickening or stabilizing agent for the sauce, but these are not a […]

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Tags: French Cuisine · Ingredients · Sauces

Andouille Sausage

May 9th, 2008 · Comments Off on Andouille Sausage

Aieeee! Yes folks the Cajun has landed! This is the first ingredient that I am going to highlight because many traditional Cajun dishes including red beans and rice, gumbo, and jambalaya among many others typically will contain a pork sausage and this usually means andouille sausage. Andouille is pronounced ahn-Doo-Wee, and is made with coarse cut […]

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Tags: Ingredients

Welcome to Cajun Chef Ryan and my Blog!

May 7th, 2008 · 8 Comments

My professional culinary experience range includes working in the kitchens of major and minor hotels, 5 star restaurants, a private law firm dining room, a catering company, a health food restaurant, a franchise chain themed Cajun restaurant and a Mexican restaurant, health clubs, country clubs, hospitals, and my own restaurant Boudreaux’s.

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Tags: Commentary · History · Introductions · Julia Child