Chef Ryan

Cajun Chef Ryan

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



 



Entries from February 2010

Trout Pontchartrain

February 19th, 2010 · 16 Comments

This classic dish has also seen a revitalization lately among restaurants both in and outside of Louisiana, and variations include additional ingredients in the topping such as shrimp and crawfish tails. In addition, some are now adding a thicker batter to the fish with eggs and breading, such as with panko breadcrumbs for a crunchier texture.

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Tags: Cajun · Columns Hotel · Eiffel Tower Restaurant · Entrees · Recipes · Sauces · Seafood

Lenten season and a spicy shrimp recipe

February 18th, 2010 · 12 Comments

Question: Are you giving up anything for the Lenten season? Are you giving back anything as alms-giving to support your community?

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Tags: Cajun · Entrees · Recipes · Seafood

It’s Carnival Time

February 16th, 2010 · 14 Comments

First, I will share with you some of New Orleans Mardi Gras music with a few videos of famous New Orleans musicians. Then you can view what New Orleans Mardi Gras looked like in 1941, sixty-nine years ago. Next is a list of all the parades in New Orleans today, starting with Zulu and ending with truck parades. Then you will need to take a quiz. Yes folks, there is a test on today’s blog, it is a Mardi Gras Quiz on delish.com, Foods of New Orleans.

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Tags: Mardi Gras

Chocolate Truffles

February 12th, 2010 · 28 Comments

Remember: Use equal portions in a 1:1 volume ratio of heavy cream to chocolate, the optional ingredients can be added as long as the liquids to fat ratio is kept constant.

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Tags: chocolate · Desserts · Holidays · Recipes

Spicy Asian Chili Prawns ~ New Orleans Style

February 11th, 2010 · 18 Comments

The French bread base in this preparation is added to soak up all the flavorful sauce. The thick slice of French bread is cut about 1” thick and on a bias cut, meaning at an angle. It is then coated with olive oil and toasted for just a few minutes before plating this dish. I have recorded the recipe as presented in the video demonstration here for ease of preparation and documentation.

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Tags: Appetizers · Creole · French Cuisine · Italian · Recipes · Seafood · Videos