Chef Ryan

Cajun Chef Ryan

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



 



Entries Tagged as 'Holidays'

Corn Casserole

January 11th, 2010 · 21 Comments

Here is our version listed for your dining enjoyment. Above here the casserole pictured with the Christmas Cabin dinner meal which also consisted of the smoked leg of lamb, smoked turkey breast, bourbon sweet potatoes, rice, and peas. Note, click images for a larger view.

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Tags: Curves · Holidays · Recipes · Vegetarian

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

King Cake & Twelfth Night

January 6th, 2010 · 23 Comments

This traditional King Cake recipe goes back to before the 1980’s and is a classic. It will yield 1 average 12 to 14-inch ring of King Cake. In the restaurant I would make a much larger batch that would yield 6 King Cakes this size.

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Tags: Cajun · Desserts · Heritage · Holidays · Mardi Gras · Recipes

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

Cabbage Rolls

January 4th, 2010 · 23 Comments

…we set out to make our cabbage roll stuffing with some Italian sausage, which contains ground pork, and stuffed inside the cabbage, this combines two of the required ingredients.

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Tags: Entrees · Holidays · Recipes