Chef Ryan

Cajun Chef Ryan

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


Entries from November 2008

Cooking a Thanksgiving Turkey!

November 25th, 2008 · Comments Off on Cooking a Thanksgiving Turkey!

On the FohBoh web site for The Restaurant Community I found a post by Kristen Siquerios dated November 20, 2008 and entitled Cooking a Thanksgiving Turkey! So I took a few minutes to add my 2 cents worth of tips for creating a memorable Thanksgiving main event meal. She mentions that it is her first time cooking the meal with her Mother-in-law having a birthday coming up and requested any ideas on ensuring a successful Thanksgiving dinner.

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Tags: Holidays · Menus · Recipes

Split Pea Soup

November 24th, 2008 · Comments Off on Split Pea Soup

As many of you know in the past few weeks I have been preparing a lot of bean based dishes and this one is the latest in my study in the high fiber arena. Split peas are so fun to cook with and they sure do make for a tasty soup too, here is my version that yields 8 portions of tasty goodness. And with the winter weather we have the past few weeks on the east coast this is another perfect warm treat for a cold night.

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Tags: Recipes · Soups

New Orleans Tailgating Themes

November 22nd, 2008 · 2 Comments

A New Orleans themed tailgate can consist of many sub-themes and varied menu items depending on your approach.

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Tags: Cajun · Creole · Events · Heritage · Mardi Gras

Red Beans and Brown Rice

November 18th, 2008 · Comments Off on Red Beans and Brown Rice

Both the brown rice and the sausage replacements make this dish higher in fiber and lower in saturated fat, and these two factors that do not compromise flavor, but enhance a well balanced meal. Served with fresh cornbread muffins and some creamed spinach on the side, this meal was a hit with our guests on Saturday evening dinner this past weekend.

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Tags: Cajun · Creole · Entrees · Heritage · Recipes