Chef Ryan

Cajun Chef Ryan

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


Entries Tagged as 'Columns Hotel'

Make Classic Homemade Basil Pesto with This Easy 5-Ingredient Recipe

July 22nd, 2023 · Comments Off on Make Classic Homemade Basil Pesto with This Easy 5-Ingredient Recipe

This recipe is adapted from one I made while under the culinary guidance of Chef Chris Canan at the Columns Hotel in New Orleans, LA. Chef was an advocate of using local ingredients way before it came into vogue, as this was in the mid-1980’s. We obtained all of our fresh herbs from Crickhollow Farms […]

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Tags: Columns Hotel · Recipes

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

Oysters Rockefeller

January 8th, 2010 · 25 Comments

If you are visiting New Orleans, especially now during Mardi Gras season you can still order Huitres en coquille a la Rockefeller (notre creation) $12.00, Oysters baked on the half shell with the original Rockefeller sauce created by Antoine’s in 1889 at Antoine’s Restaurant.

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Tags: Appetizers · Columns Hotel · Culture · French Cuisine · Mardi Gras · Recipes · Seafood

Smoked Leg of Lamb with Rosemary Sauce

January 7th, 2010 · 31 Comments

Once the smoke is completed the leg of lamb can be refrigerated for up to 3 days before roasting, which is about 15 to 20 minutes per pound, or about 1 ½ hours in a pre-heated 350° F oven.

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Tags: Columns Hotel · Entrees · Holidays · Recipes