Sauces - Cajun Chef Ryan

Entries Tagged as 'Sauces'

Cocktail Sauce

April 15th, 2010 · 2 Comments

There are many ways that I make a cocktail sauce, and sometimes it depends on where we are.

If you do not have a wood burning stove in your house then of course, fire roasting the Roma tomatoes on a pan in an outdoor charcoal grill over indirect heat will impart a smokier flavor, though the cooking time increases due to most grills having a lower temperature.

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Tags: Italian · Recipes · Sauces

Trout Pontchartrain

February 19th, 2010 · 16 Comments

This classic dish has also seen a revitalization lately among restaurants both in and outside of Louisiana, and variations include additional ingredients in the topping such as shrimp and crawfish tails. In addition, some are now adding a thicker batter to the fish with eggs and breading, such as with panko breadcrumbs for a crunchier texture.

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Tags: Cajun · Columns Hotel · Eiffel Tower Restaurant · Entrees · Recipes · Sauces · Seafood

Bacon and Sun-Dried Tomato Alfredo Penne

February 3rd, 2010 · 24 Comments

In our preparation of this dish, I kept the garnishes from step 4 out of the large serving bowl and opted instead to individually garnish each serving portion instead. With leftovers, this enabled us to heat up individual portions of the pasta/sauce and then add the bacon, basil and cracked black pepper to each of our liking.