Author: Cajun Chef

I am considered a Chef De Cuisine and I have been blessed with the love to cook. My cooking style is creative you can say, I can taste what is in a dish at a restaurant and re-create it at home. And I love food presentation! If you have questions of me just ask.

Cajun Crab Cake Stuffed Swordfish.

Cajun crab cake stuffed swordfish
Cajun crab cake stuffed swordfish with a chipotle aioli paired with prosciutto and black pepper ficelle artisan bread and chipotle roasted sweet potatoes and vegetables and a southern Australian Lucky Duck chardonnay. No recipe, this was just thought of on the fly. Oh My Goodness…this guy can cook!!

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

by Cajun Chef

Ancho Smoked Beef Medallions.

Ancho Smoked Beef Medallions
Ancho Smoked Beef Medallions with a roasted jalapeño cream sauce and sage creamer potatoes. Courtesy of my Chef friend at the Chart House in the Botanical Garden. He made it and served it to me and I fell in love with it!

This is the very first dish I ever tasted and instantly knew what was in it and how it was created! I went home and duplicated it, he was impressed!

I love being a Chef!!
Enjoy..
Chef De Cuisine 🍷

by Cajun Chef

Strawberries Under Glass.

Balsamic caviar and strawberries

Sliced and fanned Extra large Special Edition strawberries with Wyke Farms, Ivy’s Vintage Reserve Cheddar shards topped with honey balsamic caviar and drizzled with a pomegranate reduction.

                                          CLOSE UP

Balsamic caviar and strawberries2

Simply mouthwatering

Molecular Gastronomy baby!

I love being a Chef!!
Enjoy..
Chef De Cuisine 🍷

by Cajun Chef

Arugula Salad.

deconstructed Arugula Salad

A deconstructed arugula salad.

Molecular Gastronomy at work.

A beautiful Arugula spaghetti is a perfect base for the fresh mozzarella. The stacking of the spaghetti, tomato slice, mozzarella is visually stunning and then topping it off with a fig chili balsamic caviar and garnished with the amazing Black Cyprus sea salt. Wow Just WOW.

CLOSE UP

Fig chili balsamic caviar

Molecular Gastronomy at its finest!

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

by Cajun Chef

Sous Vide cooked grass fed New York strip.

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Today we have a Sous Vide cooked grass fed New York strip finished with a brown sweet cream butter sauce and topped with steamed large Gulf shrimp with a hint of citrus and mandolined balsamic marinated cipollini onions.
On the side you have herbs de providence coated organic baby fingerling potatoes sliced on a bias and roasted in duck fat and paired with 2003 Ur•bāne Shiraz.

I love being a Chef!!
Enjoy..
Chef De Cuisine 🍷

by Cajun Chef