French Cuisine - Cajun Chef Ryan

Entries Tagged as 'French Cuisine'

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

Crawfish Bisque

February 10th, 2010 · 19 Comments

A few ingredients not found in the original recipe, but that I added is the brandy and heavy cream. Most great bisques that I have had the pleasure of tasting typically are finished with a bit of brandy and cream. Therefore, I have included these two ingredients for finishing this bisque as well.

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Tags: Cajun · Creole · French Cuisine · Recipes · Seafood · Soups

Florentine Omelet

January 19th, 2010 · 22 Comments

One of the benefits of the 2040 St. Charles Avenue location is that during Mardi Gras it is the main parade route for all Uptown Krewe’s

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.