Chef Ryan

Cajun Chef Ryan

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



 



Entries from August 2009

Lemon Meringue Pie

August 31st, 2009 · 15 Comments

…notice that after reading the entire procedures steps that the actual first thing you want to do after browning the crust is to make the cornstarch paste for the meringue, then you can go onto the pie crust and filling and finish with completing the meringue. This ensures that your pie filling is still piping hot in the crust when you top it with the meringue just before the final baking step.

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Tags: Desserts · Recipes

Niçoise salad

August 20th, 2009 · 8 Comments

This version of the recipe modified as it comes from the Curves Fitness & Weight Management Plan book and found on page 63. This version omits the eggs and anchovies, but there seems to be a debate by purists who argue about the use of lettuce and potatoes in the original preparation.

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Tags: Curves · Recipes · Salads

Tomato Basil Mozzarella Salad

August 12th, 2009 · 8 Comments

…found on many a restaurant menu as either an appetizer in a neatly arranged presentation or as a similar salad this perennial favorite takes on an easy and quick preparation as a marinated salad with fresh grown heirloom tomatoes and fresh basil both harvested from our front garden. With the addition of some sliced mozzarella string cheese, this salad is marinated with just enough balsamic vinaigrette dressing to coat the tomatoes, basil and cheese.

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Tags: Recipes · Salads

Shrimp and Pasta Pesto Alfredo

August 5th, 2009 · 8 Comments

Following in the basil and pesto series and utilizing some of the fresh basil from our front yard herb garden, this recipe makes enough for 6 to 8 servings and I’ve also added some extra flavoring ingredients with the addition of a touch of chicken base and some Worcestershire sauce.

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Tags: Appetizers · Cajun · Columns Hotel · Pasta · Recipes · Sauces · Seafood

Basil Pesto

August 4th, 2009 · 19 Comments

This recipe is a slight modification from the one we prepared at the Columns Hotel, I’ve added the step of toasting the garlic and pine nuts before pulsing them in the food processor, this adds a deeper flavor profile to the pesto that brings out the nutty flavor of the garlic and nuts.

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Tags: Columns Hotel · Ingredients · Recipes