Chef Ryan

Cajun Chef Ryan

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


 



BAKED MUSHROOM & BRIE DIP

April 25th, 2023 · Comments Off on BAKED MUSHROOM & BRIE DIP

Maggie’s mushrooms, brie & fontina cheese, hot honey, pita $13

BAKED MUSHROOM & BRIE DIP on the small plates menu at restaurant 1796

This appetizer is amazing, and appears on the Restaurant 1796 menu most of the year. Located at the grounds of the Myrtle’s Plantation in St. Francisville, LA, Restaurant 1796 is a must visit and dining experience when touring the plantation. Rich flavors from the mushrooms folded with the brie and fontina cheese balanced with the hot honey and served with warmed pita triangles is a delight.

Comments Off on BAKED MUSHROOM & BRIE DIPTags: Appetizers

Yankee Pot Roast Dinner

April 24th, 2023 · Comments Off on Yankee Pot Roast Dinner

Yankee Pot Roast
Yankee Pot Roast Dinner

Made this recipe awhile back, its a WW recipe, we prepared it in the afternoon, the house smelled like a restaurant.

Get the Yankee Pot Roast Dinner recipe from the WW site.

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Eggplant and Ground Beef

April 23rd, 2023 · Comments Off on Eggplant and Ground Beef

Eggplant with Ground Beef – a recipe inspired by my mom and on page 152 in my 3rd cookbook, Complete Cajun Cookbook.

Eggplant and Ground Beef
Eggplant and Ground Beef
Eggplant-and-Ground-Beef-Recipe-from-5_CompleteCajunCookbook_pages_9781638079132_IV_1101Download

This is a classic recipe that mom made often, and found it’s way to our table over the years. The combination of stewed eggplant and ground beef with onions takes on an amazing flavor profile, an unexpected marriage of tastes.

Hoping to make some of this again soon with our homegrown eggplant, the new plants are starting to show some budding flowers, the future fruits of our labor, soil, and toil.

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Poblano Poppers

April 22nd, 2023 · Comments Off on Poblano Poppers

Poblano Poppers
Poblano Poppers

Poblanos from the garden. Halved, seeded, stuffed with cream cheese, cheddar cheese, my smoky rub, medium shrimp, wrapped with bacon. 375-degree preheated oven for 30 minutes, or until bacon brown and crispy.

Ingredients

  • 12 medium poblano peppers, halved and de-seeded
  • 24 each medium shrimp
  • 1 tablespoon Cajun spice blend or smoky rub
  • 1/2 pound cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 pound bacon, center-cut slices

Procedure Steps – Pre heat oven to 375° F

  1. To prepare the poblanos cut them in half lengthwise and then scoop out and discard the seeds. Line them on a lightly greased sheet pan.
  2. In the meantime peel the shrimp and toss with the spice mix and set aside.
  3. Combine the cream cheese and shredded cheddar cheese, then fill each poblano shell with the cream cheese/cheddar cheese mixture to the top.
  4. Top each stuffed pepper with one of the seasoned shrimp.
  5. Taking a single slice of bacon wrap it around the entire poblano and shrimp, covering most of the pepper with the exception of the stem.
  6. Place the stuffed and wrapped poblanos on the sheet pan and roast in the oven for 25-30 minutes, or until the bacon is crispy and browned. Serve immediately.

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 24 portions

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