Chef Ryan

Cajun Chef Ryan

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


Entries from November 2009

Bon Vivant Travels, Part II

November 24th, 2009 · 7 Comments

That night we all went out for an Argentine steak dinner. We found a superb place that served meat like those in the nicest chophouses in the U.S. but not as pricey. I requested a half order…glad I did, because I got not one but two delicious, thick tenderloins (a “half” order!). We also had bottles of Malbec wine at the table. Good people, food, wine = a very good evening.

[

Tags: Bon Vivant · Travel

Chicken Boursin

November 23rd, 2009 · 20 Comments

If you cannot find or do not want to pay for the pricey Boursin Cheese, you can make a great substitute version of your own with simply combining cream cheese with minced garlic, chopped chives and fresh herbs such as parsley, thyme and basil, and a little garlic salt and pepper.

[

Tags: Columns Hotel · Entrees · French Cuisine · Recipes

Sucré, a Sweet Boutique…

November 20th, 2009 · 13 Comments

The Pistachio & Rose Petal chocolate bar consists of a smooth creamy milk chocolate that is embedded with toasted whole shelled Sicilian pistachios and candied rose petals.

[

Tags: Restaurant Reviews

Wild Mushroom Barley Soup

November 19th, 2009 · 31 Comments

And for true vegans a good vegetable stock in place of the chicken stock would make this a complete vegetarian dish too.

[

Tags: Soups · Vegetarian

Cold Food Presentations and Displays ~ Garde Manger

November 18th, 2009 · 20 Comments

When working the Garde Manger station it was not unusual to spend the entire day peeling, seeding and slicing or dicing fruit, cases of fresh watermelons, cantaloupes, honeydew, Crenshaw, oranges, grapefruit, pineapple, kiwi, star fruit, and washing pounds of grapes, strawberries and blueberries.

Related Posts with Thumbnails

[

Tags: Garde Manger