Chef Ryan

Cajun Chef Ryan

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



 



Entries Tagged as 'Culture'

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

Welcome to Mardi Gras 2010

January 5th, 2010 · 25 Comments

It marks the day the wise men brought gifts to the Christ Child. By doing so they ‘revealed’ or ‘made known’ Jesus to the world as Lord and King. As the Mardi Gras season starts this year Fat Tuesday falls on February 16, 2010, always the day before Ash Wednesday, which is the beginning of Lent for fasting and abstinence in the Catholic Church.

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Tags: Cajun · Creole · Culture · Events · Heritage · History · Holidays · Mardi Gras · Traditions · Travel

Stir-Fried Chicken

October 14th, 2009 · 12 Comments

For this recipe, I used a combination of broccoli florets, shredded Chinese cabbage, sliced button mushrooms, mung bean sprouts, diced tomatoes from the garden, and snow peas for the fresh vegetables and water chestnuts with baby corn for the canned vegetables

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Tags: Chinese · Culture · Entrees · Ingredients · Recipes

Stir-Fried Rice

October 13th, 2009 · 19 Comments

I took it upon myself to brush up on my stir-fry techniques this weekend and read up some pages in The Thousand Recipe Chinese Cookbook, by Gloria Bley Miller. While most readers here know me as Cajun Chef Ryan, I am only limited to the flavors and tastes of mother earth’s bounty, and that includes ethnic flavors and worldly cuisines far beyond the reaches of our American borders.

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Tags: Chinese · Culture · Ingredients · Recipes

Chicken Fricassée

September 23rd, 2009 · 11 Comments

With the exception of two departures, which I note later, I have kept the recipe as close to Julia’s original as possible. One of the great lessons when attempting recipes is to discover the points where changes, additions or omissions can occur or have occurred over time.

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Tags: Culture · Entrees · French Cuisine · Julia Child · Recipes