Chef Ryan

Cajun Chef Ryan

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



 



Black Bean Soup

November 12th, 2008 · 6 Comments

Black Bean SoupA new twist on the southwest favorite, this version uses a quick soak to get the beans soft faster and some smoked turkey sausage in place of ham hocks for a healthier and high fiber treat. Serve it with a dollop of sour cream and some finely chopped green onions on top for a warm treat on a cold night. Just in time for the cooler temps heading your way this holiday season.

Ingredients
1 Lb. Black beans, sorted and rinsed
6 Cups Water
1 Tbsp Olive oil
2 Cups Onions, small diced
1 Cup Celery, small diced
1 ½ Cups Carrots, medium diced
1 Tbsp Thyme, fresh, chopped
1 Tbsp Oregano, fresh, chopped
1 Tbsp Garlic, minced
½ Cup Green onions, chopped
½ Lb Turkey sausage, medium diced
6 Cups Chicken stock
1 Each Bay leaf
1 Tbsp Worcestershire sauce
To taste Salt and white pepper

Preparation Steps
1. Put the sorted and rinsed black beans into the stock pot and cover with the 6 cups of water. Bring to a boil for 2 minutes then turn off the heat and cover for 2 hours to complete a quick soak.
2. Drain the liquid off the black beans in a colander and rinse with cold water.
3. Dry out the stock pot and heat the olive oil until hot and sauté the onions, celery and carrots until soft.
4. Add the fresh herbs and garlic and stir well to incorporate. Turn up the heat and add the turkey sausage and green onions and sauté another 5 minutes stirring occasionally.
5. Add the chicken stock, bay leaf and Worcestershire, bring to a boil and then reduce heat to simmer.
6. Simmer 3 hours and stir every 45 – 60 minutes. Season to taste with salt and white pepper. Serve with a dollop of sour cream if desired (optional)

→ 6 CommentsTags: Recipes · Soups

Roasted Pork Loin with Cornbread Apple Stuffing

November 11th, 2008 · 17 Comments

Roasted Pork with Cornbread Apple StuffingThis is one of my favorite holiday meals and I have been making this dish since the late 1980’s after I first learned about a mesquite roasted version of the preparaton from Chef John Draz who was chef at The Winnetka Grill near Chicago, Illinois. The original restaurant burned down in 1996 and has since been shuttered and Draz has moved on to other lofty chef duties but the recipe remains alive in this version and my variation.

I have prepared this pork loin roast for restaurant buffets, holiday brunches and for family holiday meals and it has always been a popular dish. I just made this dish again last week while my parents were in town, and it was a treat for them too. In this instance I used some of the pumpkin seed and cheddar cornbread muffins that I posted earlier this week, but any cornbread will do for the stuffing of the pork loin.

Ingredients

1

Piece

Boneless pork loin trimmed (3 pound average)

2

Each

Granny Smith Apples, cored and small diced

½

Lb

Ground bulk pork sausage (no skin), fresh, cooked and then drained

3

Cup

Cornbread, crumbled

1

Cup

Apple cider

½

Cup

Apple brandy or Calvados

2

Tbsp

Fresh parsley, chopped fine

1

Tbsp

Fresh rosemary, chopped

½

Tbsp

Fresh thyme, chopped

To taste

Salt and white pepper

Sprinkling

Coarse salt and fresh cracked black pepper

Procedure Steps

1.

Pre-heat the oven to 325° F.

2.

To stuff the pork loin take a long bladed knife and cut through the center of the loin making a 2 to 3-inch slit the entire length.

3.

To make the stuffing combine the remaining ingredients in a large bowl and mix well ensuring there are no large lumps of apple, ground pork or cornbread. This mixture will be somewhat moist. If too dry, add more cider or apple brandy.

4.

Put the stuffing into a pastry bag or use a large gallon zip type bag. If using the zip type bag, use scissors to cut a small 1” from one corner of the bag.

5.

With the bag of stuffing force the mixture into the loin from both ends until it is filled well. If you have extra stuffing it can be placed around the outside of the loin just prior to roasting (see step 7).

6.

Season the outside of the loin by sprinkling it with the coarse salt and fresh cracked black pepper.

7.

Place the loin in a large roasting pan with the remaining stuffing and cover, then into the pre-heated oven for 1 ½ hours or until an internal temperature of 160° F is reached.

8.

Remove from oven and allow to rest for 20 minutes before carving.

9.

Serve with the Brandy Demi-Glace Sauce

Brandy Demi-Glace Sauce

Ingredients

1

Ounce

Butter, unsalted

2

Ounces

Apple brandy or Calvados

¼

Cup

Shallots, minced

2

Cups

Apple Cider

2

Cups

Veal Demi-glace or beef stock

½

Cup

Heavy Cream

Procedure Steps
1. Melt butter in a large sauce pan and then add the shallots and sauté until translucent.
2. Remove the pan from the heat and add the apple brandy to deglaze the pan, it may flame.
3. Then add the apple cider and bring to a rolling simmer to reduce the liquid volume by half. If using beef stock add it now as this intensifies the flavors and allow to reduce by half.
4. If using veal demi-glace add it now and simmer another 5 minutes, skim any scum that might form on the top.
5. Allow to come to a boil, then reduce heat and whisk in the heavy cream.
6. Strain the sauce through a fine strainer and reserve for serving with the pork.

→ 17 CommentsTags: Entrees · Holidays · Recipes

Pumpkin Seed & Cheddar Cornbread Muffins

November 10th, 2008 · Comments Off on Pumpkin Seed & Cheddar Cornbread Muffins

Pumpkin Seed & Cheddar Cornbread Muffins A holiday twist on an ole Southern favorite of cornbread muffins. Using roasted pumpkin seeds, shredded cheddar and minced garlic this cornbread muffin recipe is a sure fire addition to any holiday meal. I whipped these up last week while my parents were in town and I also used 4 of the muffins once cooled as part of a cornbread stuffing in my pork loin roast. I’ll post that recipe later in the week.

 

Ingredients

2

Tbsp

Sugar

2

Cups

White corn meal

½

Cup

Pumpkin Seeds, roasted

1

Cup

Milk

1

Tbsp

Olive oil

1

Each

Egg, beaten

1

Cup

Cheddar cheese, shredded

1

Tbsp

Garlic, minced

 

Preparation Steps (NOTE: pre-heat oven to 400º F)

1.

In a mixing bowl combine the sugar, corn meal & the pumpkin seeds together to form the dry ingredients.

2.

In another mixing bowl add the eggs, milk and olive oil and beat well together.

3.

Mix the wet ingredients into the dry ingredients and stir well to smooth and combine.

4.

Fold in the shredded cheddar cheese and the minced garlic then portion the batter evenly between 2 muffin tins that have been coated with a little non-stick cooking spray.

5.

Bake in a 400º F oven for 25 minutes or until golden brown and a cake tester or toothpick comes out dry.

Comments Off on Pumpkin Seed & Cheddar Cornbread MuffinsTags: Baking · Recipes

Looking to Replace Old China, Crystal or Silver

November 6th, 2008 · Comments Off on Looking to Replace Old China, Crystal or Silver

Front Entrance - Click image for larger viewHave you ever wanted to expand your out of production “China” from 6 to 12 place settings? Or maybe you have some “Silverware” inherited from your family and the set is missing some soup spoons? Or it could be possible that one of your fine “Crystal” goblets is cracked? Where can you find the items to expand your collection or replace the broken or damaged pieces? Replacements, Ltd. is the answer.

I first heard of Replacements many years ago from Martha Boudreaux, my mom who had found one of their advertisements in an issue of Better Homes and Gardens in the 1980’s. She was in need of some pieces to replace broken or chipped items for her collection. We also joined their mailing list and started getting the once a month listings for our selected patterns, now we also get an email in addition to the hard copy list. You can also find pieces from their online resource database that has over 297,000 patterns from more than 8,000 manufacturers which can be found at www.replacements.com. Their current inventory includes more than 13 million pieces of China, crystal, silver and collectibles. Their web site was launched 10 years ago in 1998 and has won several awards. You can read all about their exciting history and how Bob Page started the business from what originally was a weekend hobby in the 1970’s and now is a multi-million dollar corporation that employees 540+ associates.

Place Setting  - Click image for larger view

With my parents Joe and Martha Boudreaux in town visiting for a few days Monique, Ben and I decided to take a Saturday day trip to Replacements, Ltd. and also to visit some of the pottery shops in Seagrove, NC, which is another story for another blog post. Replacements is located just off of I-40 in Greensboro, NC where the main warehouse of 225,000 square feet is located and contains more than 50,000 shelves of the cataloged China, Crystal and Silver. There are three other remote storage locations that make up another 190,800 square feet of warehouse space, and there are plans to triple the current main warehouse space to put all of the inventory under one roof.

Great Wall of China - Click image for larger view

We arrived at the front entrance and made our way to the showroom and were immediately greeted by one of the associates stationed at the reception area. Guided tours start every 30 minutes and we were just 5 minutes away from the start of the next tour, so we gladly waited while our group of five and three others formed at the front. The 12,000 square foot front showroom displays only a small portion of the vast collections stored in the warehouses.

Great Wall of China Special Collections - Click image for larger viewThe tour guide was very informative and started making our way through the showroom and then to the Great Wall of China! While not a complete display of all the China sold it does represent the most popular patterns sold and it quite an impressive wall indeed! On the other side of the wall is a display of special collections, such as Disney plates, political plates, television plates, commemorative plates and theme plate collections.

Warehouse Shelves - Click image for larger view Warehouse Shelves - Click image for larger view Past the Great Wall of China hall we exit into the warehouse floor which is equal to the same space as 4 football fields put together side to side.
Warehouse Shelves - Click image for larger view

Remember they also have three other remote storage locations that add another 190,800 square feet! Now that’s a lot of floor space, and then each rack has 16 shelves that reach at least 18′ high!

Pets Welcome - Click image for larger view

Bob Page seems like a really nice person to work with, he allows both associates and visitors to bring well behaved pets into the showroom, warehouse and office spaces. Yes, the place is pet friendly, and Bob supports many local and national animal groups as displayed in an area near the Great Wall of China. They also feature a “Featured Pets Archive” where you can learn about some of the pets and their owners too!

As Seen In.... - Click image for larger view

Another interesting point made along the tour is that many television, commerical and movie production companies request assistance for particular pieces for use in their features, advertising or shows. On display are some items from Everybody Loves Raymond, Seinfeld, Cold Mountain, and the Fancy Feast Commercial. Highlighted in the photo are a few pieces found on Everybody Loves Raymond.

Services - Click image for larger view

Next on the tour we get to see some of the restoration services that Replacements provides for customers silverware and China. These services also include matching patterns of unknown silver or China using an imagining technique to find from over 297,000 known patterns in their database. Their China Pattern Identification Instructions will guide you through the process of what to look for and how to submit your request. If you have a piece that cannot be identified you can take a tissue and pencil sketch etching of any crystal pattern and send it to them for identification. You can also send them photocopy’s of plates, crystal and silverware, color copies are preferred.

Silversmith - Click image for larger view

Silver Stacks - Click image for larger view

Once we passed by the displays we walked on over to the silverware restoration area were we saw a few folks working on various pieces. They are able to not only polish up and clean old silverware, but they can also restore handles and broken pieces to like-new conditions. This is just one other service that their skilled restoration staff have become known for over the recent years. Then we walked by the caged silverware stacks which consisted of many tall blue bins stacked high and contained within the fenced in area as shown in the second image on the left.

Replacements Museum - Click image for larger view

Silverware - Click image for larger view

Once through the silverware area we were led through various offices and then into the museum area. The offices include imaging services, a mailroom, service center, research, telephone sales, customer service, and Internet services staff areas. The museum houses many cases of China, silver and collectables, over 2,000 pieces and some which date back over 200 years old.Once back into the showroom there are many examples of silverware, China and collectables for sale, are you interested in a spatula for $1,000.00?

If you are ever in the Greensboro, NC area you should plan a visit to Replacements, Ltd., or if not then you can take an online tour. So if you are missing a special piece of China, silver or crystal pay them a visit in person, or order online, or telephone, either way you won’t be dissapointed!

Comments Off on Looking to Replace Old China, Crystal or SilverTags: Events

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