One of the preparations that I learned form Chef Chris Canan during his stint at the Columns Hotel on Saint Charles Avenue in the mid-1980’s was this buffet preparation that became a guest favorite and one of mine too. Using fresh oysters this recipe features options for both buffet and a la carte service and can […]
Entries from June 2008
Oysters Bayou Teche
June 17th, 2008 · Comments Off on Oysters Bayou Teche
Tags: Columns Hotel · Entrees · Pasta · Recipes · Seafood
Father’s Day Menu
June 16th, 2008 · Comments Off on Father’s Day Menu
Yesterday was Father’s Day and Monique treated me to a home cooked meal, one of my favorites that she makes, and it is Smothered Pork Chops with Yellow Rice and Petit Pois Peas. For the pork chop dish, first she takes about 3 large yellow or Vidalia onions and then cooks down the julienne slices in some […]
Mirepoix and The Holy Trinity
June 13th, 2008 · 1 Comment
Mirepoix is one of the classic French preparation ingredients found in many classic dishes and still used today. The traditional mirepoix contains onions, celery and carrots, and in a ratio of 2 parts onions, 1 part celery and 1 part carrots, and it is used in the making of stocks, soups, sauces, and stews. Onions, celery […]
Tags: Cajun · Creole · Ingredients
Roux
June 12th, 2008 · 2 Comments
Roux (pronounced somewhat like the English word “rue”) is a mixture of flour and fat which is typically butter, margarine, or vegetable oil and is used as a thickening agent in sauces, stews, gravies, soups, and other culinary preparations. In some cases the fat used in making a roux can be in the form of lard or […]
Tags: Ingredients · Recipes
