Recipes For You
Chipotle Infused Ceasar Salad
Posted on March 2, 2013.
This is my unique version of Ceasar Salad where I infuse the Ceasar dressing with Chipotle Peppers and layer the salad with thinly sliced avocados. This is a great side dish to serve with my Jalapeño Honey Glazed Lamb Chops or Chipotle Infused Rack of Lamb.
Chopped Vinaigrette Salad with Shaved Carrots and Curry
Posted on December 19, 2011.
Crab Salad
Posted on December 19, 2011.
Crawfish & Andouille Sausage Gumbo
Posted on December 19, 2011.
There are no hard and fast rules for making gumbo beyond the basic roux, okra, and your imagination. The most important part of the gumbo is to form a really dark, rich roux that you will use as a base. Without the right foundation, your Gumbo will be nothing more than a pot of boiled seafood and vegetables. I highly recommend you use a black iron skillet to make your roux. The weight and density of the iron allows the skillet to retain and evenly distribute the heat. I prefer crawfish gumbo...
French Onion Soup
Posted on December 19, 2011.
Onion based soups have been around since the time of the Romans, but the most popular all onion soups were created in France in the 18th century. The typical French onion soup uses beef broth with caramelized onions and is finished under a broiler with croutons and gruyre melted on top. I prefer to substitute the beef broth with a lighter chicken stock that does not compete with the rich flavor created by the caramelized onions. Caramelization can be accomplished within half an hour, bu...
Italian Tomato Pasta Soup
Posted on December 19, 2011.
The most versatile and probably oldest dish in the world is soup. In fact, the very first restaurants in the world were purveyors of soup. The word "restaurant" is a derivative of the French word for "restore" and was initially used to describe a highly concentrated, inexpensive soup, sold by street vendors in the 16th century. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word, "restaurant", to describe shops that sold and serv...
Lobster Bisque
Posted on December 19, 2011.
Spicy Black Bean Soup
Posted on December 19, 2011.
Vietnamese Pho - Beef Noodle Soup
Posted on April 12, 2015.
Phở is a noodle soup that originated from north Vietnamese street food in the early 20th century. It was originally sold in the morning and evenings by roaming street vendors who carried mobile kitchens on long poles. Pho uses beef bones, ginger, onions and lots of aromatic spices to create a seasoned broth that is served with rice noodles, fresh herbs, and a variety of meats (usually either beef or chicken). Making pho soup is fairly simple. All you need is a straightforward recipe, a nice b...
Posted on March 2, 2013.
This is my unique version of Ceasar Salad where I infuse the Ceasar dressing with Chipotle Peppers and layer the salad with thinly sliced avocados. This is a great side dish to serve with my Jalapeño Honey Glazed Lamb Chops or Chipotle Infused Rack of Lamb.
Chopped Vinaigrette Salad with Shaved Carrots and Curry
Posted on December 19, 2011.
Crab Salad
Posted on December 19, 2011.
Crawfish & Andouille Sausage Gumbo
Posted on December 19, 2011.
There are no hard and fast rules for making gumbo beyond the basic roux, okra, and your imagination. The most important part of the gumbo is to form a really dark, rich roux that you will use as a base. Without the right foundation, your Gumbo will be nothing more than a pot of boiled seafood and vegetables. I highly recommend you use a black iron skillet to make your roux. The weight and density of the iron allows the skillet to retain and evenly distribute the heat. I prefer crawfish gumbo...
French Onion Soup
Posted on December 19, 2011.
Onion based soups have been around since the time of the Romans, but the most popular all onion soups were created in France in the 18th century. The typical French onion soup uses beef broth with caramelized onions and is finished under a broiler with croutons and gruyre melted on top. I prefer to substitute the beef broth with a lighter chicken stock that does not compete with the rich flavor created by the caramelized onions. Caramelization can be accomplished within half an hour, bu...
Italian Tomato Pasta Soup
Posted on December 19, 2011.
The most versatile and probably oldest dish in the world is soup. In fact, the very first restaurants in the world were purveyors of soup. The word "restaurant" is a derivative of the French word for "restore" and was initially used to describe a highly concentrated, inexpensive soup, sold by street vendors in the 16th century. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word, "restaurant", to describe shops that sold and serv...
Lobster Bisque
Posted on December 19, 2011.
Spicy Black Bean Soup
Posted on December 19, 2011.
Vietnamese Pho - Beef Noodle Soup
Posted on April 12, 2015.
Phở is a noodle soup that originated from north Vietnamese street food in the early 20th century. It was originally sold in the morning and evenings by roaming street vendors who carried mobile kitchens on long poles. Pho uses beef bones, ginger, onions and lots of aromatic spices to create a seasoned broth that is served with rice noodles, fresh herbs, and a variety of meats (usually either beef or chicken). Making pho soup is fairly simple. All you need is a straightforward recipe, a nice b...
