Chef Ryan

Cajun Chef Ryan

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


Entries Tagged as 'Sauces'

Fire Roasted Tomato Sauce

March 19th, 2010 · 14 Comments

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.

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Tags: Entrees · Italian · Pasta · Recipes · Sauces · Weight Watchers · Whole Foods Cuisine

Sauce Au Poivre Vert

November 4th, 2009 · 17 Comments

This sauce was used for menu items at the Eiffel Tower Restaurant on St. Charles Avenue in New Orleans, Louisiana.

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Tags: French Cuisine · Sauces

Hollandaise Sauce

November 3rd, 2009 · 18 Comments

Escoffier preparation procedure is described – Put the salt, the mignonette, the vinegar, and as much water in a small saucepan, and reduce by three-quarters on the fire. Move the saucepan to a corner of the fire or into a bain-marie, and add a spoonful of fresh water and the yolks. Work the whole with a whisk until the yolks thicken and have the consistence of cream. Then remove the saucepan to a tepid place and gradually pour the butter on the yolks while briskly stirring the sauce. When the butter is absorbed, the sauce ought to be thick and firm.

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Tags: French Cuisine · Sauces