This recipe calls for both shrimp and pork for the Wonton filling as well as fresh ginger. The wonton’s are quite fun to fill and once the liquid portion of the soup is done and the wonton’s are filled and set up into triangles they only take about 5 to 10 minutes to cook in the chicken stock. This recipe serves 6 to 8 portions.
Entries Tagged as 'Recipes'
Wonton Soup
January 13th, 2009 · Comments Off on Wonton Soup
King Cake ~ The Recipe
January 7th, 2009 · 11 Comments
The Carnival Season in New Orleans commences on January 6, or Twelfth Night, and concludes at Midnight of Mardi Gras (Fat Tuesday), which is February 24th this year. The first seasonal King Cake is baked for Twelfth Night parties and the first parade rolls on the St. Charles Streetcar lines in Uptown New Orleans. Originally an uncooked dry bean, but more recently a small plastic baby figure is inserted into the bottom of the baked cake. The lucky person who finds the “baby” in their slice of cake is crowned “king or queen” for the day. The traditional Carnival colors of purple, green and gold (yellow) are depicted in tinted sugar on the top of cake.
Tags: Baking · Cajun · Creole · Desserts · Mardi Gras · Pastry · Recipes
Shrimp Monique
December 10th, 2008 · 2 Comments
Just something created last night with some fresh shrimp available and we had a hankering for some pasta too!
Tags: Cajun · Creole · Entrees · Recipes · Seafood
Cooking a Thanksgiving Turkey!
November 25th, 2008 · Comments Off on Cooking a Thanksgiving Turkey!
On the FohBoh web site for The Restaurant Community I found a post by Kristen Siquerios dated November 20, 2008 and entitled Cooking a Thanksgiving Turkey! So I took a few minutes to add my 2 cents worth of tips for creating a memorable Thanksgiving main event meal. She mentions that it is her first time cooking the meal with her Mother-in-law having a birthday coming up and requested any ideas on ensuring a successful Thanksgiving dinner.
