United States Chef
Recipes by Ryan Boudreaux
|
Wild Mushrooms à la CrèmeWild mushrooms à la crème, served as an appetizer on the lunch and dinner menu at the Columns Hotel during the Chef Chris Canan and Brian Coates era… |
Mar 2010
Professional |
1 vote
69 views
|
|
Broccoli BitesBroccoli BitesYield: 30 large bites, or 60 small bitesThese broccoli bites are a standout favorite and have a devoted following at many restaurants,… |
Mar 2010
Professional |
1 vote
229 views
|
|
Shrimp ImperialShrimp ImperialThe first time this recipe came across my purview was during a culinary practicum at the University of New Orleans (UNO) Hotel and… |
Mar 2010
Professional |
1 vote
284 views
|
|
Pizza Hand MadeWe have prepared hand made pizzas on several occasions and is quite fun to do when staying in a cabin, which is what we did on our first night at… |
Mar 2010
Professional |
1 vote
140 views
|
|
East Meets West LasagnaEast Meets West LasagnaThis recipe is straight from the book Diet for a Small Planet, (1982) by Frances Moore Lappé, which is the 10th Anniversary… |
Mar 2010
Professional |
1 vote
204 views
|
|
Chicken Cacciatore a la Mosca Style
|
Mar 2010
Professional |
1 vote
533 views
|
|
Florentine OmeletIn addition, the Eiffel Tower Restaurant in New Orleans and Mardi Gras 2010Join Drick Perry from Drick’s Rambling Cafe as we celebrate Mardi Gras,… |
Mar 2010
Professional |
1 vote
56 views
|
|
Chicken BoursinChicken BoursinAn item on the Columns Hotel dinner specials menu insert, this boneless breast of chicken broiled and topped with the garlic herb… |
Mar 2010
Professional |
1 vote
25 views
|
|
Hollandaise SauceAs one of the “mother” sauces, this egg yolk, butter and lemon juice based emulsification is always popular among restaurants with a French flair or… |
Mar 2010
Professional |
1 vote
397 views
|
|
Beef WellingtonBeef WellingtonThe enduring popularity of this dish—a filet of beef tenderloin coated with pâté de foie gras and a duxelle of mushrooms that are… |
Mar 2010
Professional |
1 vote
929 views
|
