Chef Ryan

Cajun Chef Ryan

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


Entries Tagged as '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.

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Tags: Appetizers · Cajun · Columns Hotel · Pasta · Recipes · Sauces · Seafood

Crawfish Monique

January 28th, 2009 · 14 Comments

The recipe below is based on what I was taught and how to make the famous dish from scratch. However, I must say that I have modified the recipe some, in the traditional recipe the chicken base and Parmesan cheese was not used, and instead of Cajun Spice Blend they used Paul Prudhomme’s Seafood Magic spice blend, which is a very good blend.

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Tags: Cajun · Culture · Events · Food · Heritage · Recipes · Sauces · Seafood

Beurre Blanc Sauce

May 10th, 2008 · Comments Off on Beurre Blanc Sauce

The Beurre Blanc or White Butter Sauce is one of those fine French cuisine originated preparations that can be found in many restaurants today. Now there are some variants that chefs will utilize on this one and typically you will see them including heavy cream as a thickening or stabilizing agent for the sauce, but these are not a […]

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Tags: French Cuisine · Ingredients · Sauces