Recipes - Cajun Chef Ryan

Entries Tagged as 'Recipes'

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

Poached Eggs Florentine Espanola

November 17th, 2009 · 25 Comments

Continue to poach the eggs until the desired doneness, timing varies here so be sure to use the slotted spoon and lift one of the first ones out and gently press it with your thumb or forefinger to check. If you like the yolks runny then less time is required, on the other hand if you like your yolks hard then more poaching is required.

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Tags: Breakfast · Recipes

East Meets West Lasagna

November 13th, 2009 · 22 Comments

This recipe is straight from the book Diet for a Small Planet, (1982) by Frances Moore Lappé, which is the 10th Anniversary Edition. I was in New York City and spending a week in June of 1982 with my sister who lived in Manhattan at the time and found this book at a progressive bookstore. […]

Cajun En Croute

November 12th, 2009 · 19 Comments

The hot hors d’oeuvre consists of a portion of highly spiced or seasoned sausage such as an Andouille or Cajun smoked sausage and then surrounded by puff pastry dough. Once baked in the oven for about 30 to 45 minutes at 375° F, then served warm on platters or chaffing dishes, it holds up well for several hours of service.