Cajun Stuffed Chicken Breasts

I Created this dish at my restaurant in Baton Rouge LA in the late seventies as a Chef’s Special for saturday night and it became very popular so we decided to add it to the menu. If you like Cajun food that’s not overly spiced you’ll love this dish.   Ingredients: 4 whole chicken breasts [...]

Fettuccine Alfredo

  Ingredients: 1 1/2 cups whole milk 1 1/2 cups heavy cream 1/2 cup Parmesan cheese grated 1/2 cup Romano cheese grated 6 jumbo or 8 large egg yolks salt and peper 1/2 teaspoon fresh or dried cut parsely 1 tsp garlic powder or granulated 1 pound fresh or dried fettuccine   Preparation: Heat the [...]

CHINESE BARBECUE

 Ingredients:  4 pounds pork fresh spareribs (You can use any style of rib you prefer but it must never have been frozen) 2 Tbls fresh ginger, minced 1/2 med onion, chopped fine 4 or 5 cloves fresh garlic, mined 3/4 cup soy sauce(light) 1/3 cup rice wine or dry sherry 5 Tablespoons sugar 3 Tablespoon [...]

Chicken Monterey:

My Church had a monthly social they called their “International Pot Luck Dinner”. One month, it was “Mexican Night” and I had spaced the event until I was reminded at that morning service.  I wanted to do something a little different than the standard Mexican dishes, which I was sure most others would be preparing.  This is [...]

BOEUF BOURGUIGNON:

This recipe will serve eight:   INGREDIENTS: Lardon… or 1/4 lb thick-sliced bacon, cut into 1-inch pieces3.5 lb boneless beef chuck or Bottom Round cut into bite-size pieces1/3 cup all-purpose flour2 tablespoons vegetable oil4 1/2 tablespoons unsalted butter1/2 cup brandy (some people use cognac)                       [...]

Gratinée de Coquille St Jacques

Scallops gratinéed   Ingredients Serves 4 people 6 large scallops, preferably fresh from shell 20 small shrimp (already cooked, peeled and cleaned) 3 oz White or Cremini mushrooms 1 oz butter + a bit more 1 1/2 oz all purpose flour
 1 cup of water 1/2 cup dry sherry or dry white wine  2 Tbls + a couple [...]

Cashew Chicken

I first enjoyed this dish while in Hong Kong in the late 60’s and quickly adopted it to my recipe book.  It is a bit different than what you’ll find in your local Chinese Restaurant, but I believe it to be wonderful in its simplicity and taste. Ingredients: 1 whole boneless/skinless chicken breast cut into 1 [...]

General Tso’s Chicken:

 Ingredients:  2 whole boneless/skinless chicken breasts or 4 thighs cut into1 inch cubes 3 eggs beaten 1/2 cup + 2 tsp cornstarch 4 or five dried red pepper pods (1 to 2 Tbls red pepper flakes may be used instead) 1 1/2 Tbls rice wine vinegar 2 Tbls dry sherry or rice wine 3 Tbls  granulated [...]

Welcome to EZ Cook’n!

I like to welcome you and let you know what this blog is about.  I’ll be sharing some recipes and cooking tips with you and hope that you will share some of yours with all of us. Feel free to post any questions and comments you’d like and I’m sure we’ll find the answer you’re [...]