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December 1, 2009

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About Me:

Grew up in New Orleans, LA and ate Cajun, Creole and German inspired family food. I started cooking at home at 13 and have always loved to cook since. Worked in the restaurant industry for 21 years starting out as an apprentice and ened up as a Food and Beverage Director, working all positions in between, but mostly and in my heart always a chef.
Now I still love to cook at home even though I am out of the restaurant career, but now I create web sites and design them as my main source of income. Cooking is still a passion, just not my profession.

My favorite foods are:

Cajun, Japanese, Thai, Sushi, Mexican, Italian, Indian, American, German, French, Greek, Southwest

My favorite chefs/cooks are:

Julia Child, Emeril Lagasse, Chris Canan, Brian Coates, Greg Surrey, Daniel Bonnot, Mark Fitch, Maurice Fitzgerald

Do you have a food related website?

Yes

My website:

http://cajunchefryan.rymocs.com/blog2/

Cajun Chef Ryan's Blog

Shrimp Imperial

This recipe calls for ½ lb. of back fin crabmeat and ½ lb. of claw crabmeat for added flavor, and I find the claw meat also adds a bit of firmness to the texture of the stuffing as well. The Panko breadcrumbs are actually an addition to the original recipe, and the cocktail sauce is served as an alternative to the traditional beurre blanc sauce that would be served on the side also. Another ingredient that is found in the traditional “Imperial” preparation is mayonnaise, and it has also been eli… Continue

Posted on May 26, 2009 at 1:09pm —

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At 2:20pm on September 10, 2008, Cajun Chef Ryan said…: Aha! Yes, Lisa you are covered with German for sure! My father is almost pure Cajun French with a little Houma Indian too, and we also have a little Dutch family tree from the German side.

At 2:12pm on September 10, 2008, Comfortcook said…: Hey Chef, Thanks for the reply. My MeMaw and PePaw were also German...my maiden name is "Rilying" and my married name is "Schmidt." I'm covered on all sides!! It's great to hear from you!!!