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.
Entries Tagged as 'Ingredients'
Stir-Fried Rice
October 13th, 2009 · 19 Comments
Tags: Chinese · Culture · Ingredients · Recipes
Basil Pesto
August 4th, 2009 · 19 Comments
This recipe is a slight modification from the one we prepared at the Columns Hotel, I’ve added the step of toasting the garlic and pine nuts before pulsing them in the food processor, this adds a deeper flavor profile to the pesto that brings out the nutty flavor of the garlic and nuts.
Tags: Columns Hotel · Ingredients · Recipes
Good Friday Seafood Fun and Crabmeat Stuffing too!
April 15th, 2009 · 1 Comment
A few mental notes for the next visit to Earp’s – they do sell frozen crawfish tail meat imported from China, so that will only do in an absolute pinch. But they also have frog legs, scallops and just about any fish. Grouper, salmon, catfish, haddock,Pollock, trout, red snapper, and flounder were also available on our visit.
Tags: Appetizers · Cajun · Creole · Entrees · Food · Ingredients · Recipes · Seafood
Chives
October 1st, 2008 · Comments Off on Chives
Continuing with the fresh herbs series this segment will focus on chives, their varieties and some common uses for the herb as well as a recipe too. The garlic chives variety shown in the photo are grown in a hanging basket that drops from a limb of the single diminutive Dogwood tree in our front yard. As you can see from […]
Tags: Ingredients · Recipes
