Sauces - Cajun Chef Ryan

Entries Tagged as 'Sauces'

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.

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

Shrimp and Grits

October 20th, 2009 · 16 Comments

This recipe inspired by the Cooking up a Storm cookbook, with a few slight variations. The original recipe, found on page 137, has the preparation setting up the grits in a casserole dish and then finishing in the broiler or oven with the shrimp and cheese sauce. Therefore, a casserole style dish transforms into a plated entrée with this variation listed here.

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Tags: Entrees · Recipes · Sauces · Seafood

Shrimp and Pasta Pesto Alfredo

August 5th, 2009 · 8 Comments

Following in the basil and pesto series and utilizing some of the fresh basil from our front yard herb garden, this recipe makes enough for 6 to 8 servings and I’ve also added some extra flavoring ingredients with the addition of a touch of chicken base and some Worcestershire sauce.