cajunchefryan.rymocs.comCajun Chef Ryan — Feeling & sharing a world of cooking ~ more than your average Cajun

Cajun Chef Ryan — Feeling & sharing a world of cooking ~ more than your average Cajun Cajun Chef Ryan Feeling & sharing a world of cooking ~ more than your average Cajun -- Feeling & sharing a world of cooking ~ more than your average Cajun -- front page about archives contests general store -- videos RSS -- Categories 9×13 pan Appetizers Awards Baking Barbecue Bon Vivant Book Review Bread Breakfast Cajun Canning Children Chinese chocolate College Life Cooking Columns Hotel Commentary Contests cookies Creole Culture Curves Design Desserts Dressings Eat To Live Eiffel Tower Restaurant Emeril's Sizzling Skillets Entrees Events Festivals Food French Cuisine Frugal Cooking Garde Manger Gluten Free Guest Blog Post Healthy Heritage History Holidays Homestead Honey Image of The Day In the News Ingredients Introductions Italian Jeff Smith Julia Child Mardi Gras Menus Mexican Pasta Pastry Permaculture Photography Preserving Produce Railroad Dining Recipes Restaurant Reviews Salads sandwich Sauces Seafood Slow Cooker Snacks Soups Spices Sustainability Tastemaker Program Television Top 10 Lists Top 20 Lists Traditions Travel Vegetarian Videos Vintage Weight Watchers Whole Foods Cuisine Admin Log in WordPress XHTML Archives September 2020 February 2020 February 2018 January 2018 June 2017 April 2017 April 2016 October 2015 August 2015 July 2014 February 2014 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 April 2013 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008 New Cookbook Coming Out Soon September 11th, 2020 · No Comments My second cookbook will be available for sale sometime in the fall, it’s theme is quick and easy Cajun and Creole recipes. A majority of the recipes can be made in 30-minutes or less, or in 1 pot only, or both. There are several recipes that take a bit longer or require more than 1 pot, but they too are worthy of inclusion in the cookbook. Look out for it soon on Amazon.com. → No Comments Tags: Recipes Beignets February 16th, 2020 · Comments Off on Beignets This is a sneak peek into one of the first recipes in the book from the breakfast chapter. Beignets recipe sneak peek. Cafe Au Lait and beignets are a treat at Cafe du Monde, and now you can make these tasty, deep-fried morsels in the comfort of your own home. Bread flour is the key to a delightful beignet because it has a higher protein content- near 12 percent more than all-purpose flour. The extra protein allows the dough to produce more gluten, which gives it body, strength, and elasticity. Beignets Ingredient list 2 tablespoons granulated sugar 3⁄4 cup warm (110°F) water 1 packet active dry yeast 1/⁄2 cup evaporated milk 1 large egg, beaten 1/2 teaspoon salt 3 1/2 cups bread flour, divided 2 tablespoons unsalted butter, at room temperature 1 quart peanut oil 1 1⁄2 cups powdered sugar Steps 1.In a medium bowl, dissolve the granulated sugar in the water. Sprinkle with the yeast and allow it to develop, forming small bubbles, for 5 to 10 minutes. 2. Stir in the milk, egg, and salt and blend well. Add 2 cups of the flour and stir to combine well. Stir in the butter, then stir in the remaining 11⁄2 cups flour. Trans- fer the dough to a floured work surface and knead until the dough is smooth. 3. Transfer the dough to a large greased bowl, cover with a dish towel, and allow to rise at room temperature for about 2 hours, until doubled in size. Dough set to rising 4. When ready to fry the beignets, heat the oil in a deep fryer, large Dutch oven, or large saucepan to 350°F. 5. Meanwhile, with a lightly floured rolling pin, roll out the dough on a floured work surface to a 1⁄4-inch thickness. Cut the dough into 3-inch squares. 6. Fry the dough squares in batches in the hot oil for about 2 minutes per side, turning them when they are light golden brown. 7. Once fried, drain the beignets on several layers of paper towels. Transfer to a serving platter, sprinkle with the powdered sugar while still hot, and enjoy immediately. Rolling out the dough Cutting the dough squares Frying the beignets Beignets ready with confectioners sugar dusting Comments Off on Beignets Tags: Recipes Recipes from the Kitchen of Martha Boudreaux February 14th, 2018 · 2 Comments In tribute and remembrance of my mother, Martha Boudreaux, her cooking legacy will live on with this small collection of recipes which include some of our family favorites. These meals were in and out of the family meal rotation for many years, growing up and eating these delights, I knew we had it good because I asked my parents to open up a restaurant. My mom said “Heh, no way! Its way too much work, but you can open one!” I was just 11 years old then, and her words of wisdom rang true just 10 years later upon my acceptance into the Culinary Apprenticeship Program at Delgado Community College the Fall of 1983. Please enjoy this small collection of 7 recipes that I’ve put together, the first PDF document contains a booklet format with six recipes, which I’ll be handing out printed copies to 25 guests at her memorial service this Saturday. The other PDF is an extra recipe that was not added to the booklet due to my rush to get the booklet to print in time for our trip to New Orleans. The Lagniappe recipe (a little something extra) is the Cauliflower Salad recipe, which always went well with the Garlic Stuff Pork Loin Roast. Enjoy and Bon Appetite! Recipes from the Kitchen of Martha Boudreaux (PDF, 815K., 4pp.) Cauliflower Salad Martha Boudreaux (PDF, 164K., 1p.) → 2 Comments Tags: Recipes Black-Eyed Pea Jambalaya January 22nd, 2018 · 2 Comments From the kitchen of Martha Boudreaux Martha Boudreaux walking with Ben down the steps at Wanda’s backyard wedding. This recipe is as close to my mom’s that I can approximate, both Monique and I agreed that with a few subtle changes this base recipe would be the same one-pot meal that came out of Martha Boudreaux’s kitchen in Algiers, in the New Orleans Westbank. Similar to the Southern favorite Hoppin’ John, with the addition of the black-eye peas, this jambalaya version is packed full of flavor with a rice dressing or dirty rice quality that makes us come back for seconds, or thirds! The fresh parsley and green onions added at the end lend a freshness to the dish, setting it apart from a general jambalaya recipe. In memory of my mother and her recent passing, Martha Boudreaux’s kitchen legacy lives on with this dish prepared in our kitchen, and yours too, as I share with you our rendition of this classic recipe. While downsizing and sorting through boxes I found the photo (above) of my mom Martha Boudreaux, and our son Ben which was taken during my sister Wanda’s wedding which took place in her backyard on Farragut Street in Algiers many years ago. 5.0 from 1 reviews Print Black-Eyed Pea Jambalaya Author: Cajun Chef Ryan Recipe type: Entree Cuisine: Cajun Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: 12 Ingredients ¼ Cup Bacon grease or peanut oil 12 Ounces Smoked sausage, ¼” sliced, or ham steak cut into ¼” dice 1 Pound Lean pork stew meat, cut into ½” cubes 1 Tbsp. CCR Finger Lickin’ Rub, or Cajun Spice Blend 1 ½ Cups Onion, chopped 1 Cup Bell pepper, chopped (we used Poblano) 1 Cup Celery, diced 6 Cloves Garlic, minced 2 Cups Chicken stock 1 Tbsp. Worcestershire sauce 1 ½ Cups Uncle Bens Converted Long Grain White Rice 2 Cans Black-eyed peas (15oz each) To Taste Salt and black pepper ½ Cup Curley...