Chef Ryan

Cajun Chef Ryan

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


Entries Tagged as 'French Cuisine'

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

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Tags: Breakfast · Eiffel Tower Restaurant · French Cuisine · Mardi Gras · Recipes

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

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.

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Tags: Columns Hotel · Entrees · French Cuisine · Recipes

Sauce Au Poivre Vert

November 4th, 2009 · 17 Comments

This sauce was used for menu items at the Eiffel Tower Restaurant on St. Charles Avenue in New Orleans, Louisiana.

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Tags: French Cuisine · Sauces