Bucktown Black Bean & Chicken Soup

 This is a fall dish that is sure to make your heart smile. I have been inspired to make this dish fusing ingredients and meals that I have come across in wonderful Kenner restaurants and markets, a southwest flavor twist with New Orleans zest and love. A mix between a hearty soup and spicy chili. Serve with tortilla on the side.

Yea u right

Bucktown Black Bean Chicken Soup

*  1 pound cooked dark meat chicken

*  3 (15.5 ounce) cans black beans, drained and rinsed

*  2 (14 ounce) cans chicken broth

*  2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) or fresh chilies with sun dried tomatoes

*          1 (15.25 ounce) can whole kernel corn

*  ½ large onion, chopped

*  ½ cup chopped jalapeno

*  2 cloves garlic, chopped

*  2 ½ teaspoons chili powder

*  2 teaspoons red peppe flakes

*  2 teaspoons ground cumin

*  1 teaspoon ground coriander

*  salt and pepper

*  ½ cup sour cream, or to taste

    •                 1 teaspoon oregano

    •                 1/2 lime squeezed

    •                 1/2 teaspoon ginger 

    •                  1 teaspoon sriracha 

    •                   1 package of ramen

    *                    Hot salsa to taste

Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, lime & rest of spices, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Add ramen to the dish and let cook until tender. Serve with about 1 tablespoon sour cream on each serving (optional) and warm tortillas. 

Le Bon Temps Rouler 

Broccoli & Green Olive Alamonde Salad

 

Broccoli & Green Olive Alamonde Salad

• 
  
  
  
  
  
  
  
  
  
  
  Romain lettuce
• chopped broccoli
• Green Olives
• Almonds chopped
• Sundried tomato vinegarette
• Salt & pepper

This refreshing salad is good for any occasion, kick it up a notch by adding shrimp or sliced thin capicola. 

Cajun Sausage & Chicken Gumbo

 Ingredients

•1 (2-3 pound) chicken, cut up

•1 tablespoon + 2 teaspoons Cajun seasoning

•1 cup finely chopped onions

•1 cup finely chopped green bell peppers

•¾ cup finely chopped celery

•1¼ cups all-purpose flour

Vegetable oil for deep frying

•7 cups chicken stock or water

•½ pound Andouille (or any other good pure smoked sausage) cut into 1/4-inch cubes

•3/4 cup hot sausage

•1 teaspoon minced garlic

•2 tablespoons Louisiana or Crystals Hot Sauce.

Hot cooked rice (preferably converted)

•1 tablespoons file’

Remove excess fat from the chicken pieces. Rub a generous amount of Cajun Seasoning on both sides of each piece, making sure each is evenly covered.

Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery, set aside. Thoroughly combine the flour with 1 tablespoon of Cajun Seasoning in a paper or plastic bag. 

Add the chicken and shake until pieces are well coated. Reserve ½ cup of the flour.

In a large skillet (preferably NOT a nonstick type) heat 1½ inches oil until very hot (375º to 400º). Fry the chicken pieces until crust is brown on both sides, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return ½ cup of hot oil to the pan. Place pan over high heat. Using a long handled metal whisk, gradually stir in the reserved ½ cup flour. Cook, whisking constantly, until roux is dark red-brown, about 3½ to 4 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well. Set aside.

Place the stock in a 5½-quart saucepan or large Dutch oven. Bring to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between additions. Add the chicken pieces and return mixture to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille, Hot Sausage and garlic. Next add your hot sauce. Simmer uncovered until chicken is tender, about 1½-2 hours, stirring occasionally and more often toward the end of cooking time.

When the gumbo is almost cooked, add your Filé, adjust the seasoning if desired and hot sauce. Serve immediately over rice.

Bon Appétit

• Ryan McKern

Mardi Gras Cinnamon Coffee Cake

 Mardi Gras King Cake is a long time tradition in Louisiana, This is my take on a classic recipe mixed with Mardi Gras Monkey Bread and fluffy Coffee Cake. 

INGREDIENTS

UNITS: US

• 2 
  cups flour
  1 
  tablespoon baking powder
  1 
  teaspoon salt
  1⁄4
  cup shortening
  3⁄4
  cup milk
  1 
  teaspoon vanilla extract
  1⁄4
  cup butter, melted (or very soft) 
  1⁄2
  cup sugar
  1 
  teaspoon cinnamon
  
  chopped pecans (optional)
• —————————-
• GLAZE 
  1 
  cup powdered sugar
  1 -2 
  tablespoon milk
  1⁄4
  teaspoon vani

• Combine flour, baking powder and salt; cut in shortening.
• Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
• Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
• Brush top with butter (I prefer to use soft butter rather than melted).
• Combine cinnamon and sugar; sprinkle evenly over dough.
• Sprinkle with chopped pecans (or other nuts or raisins) if desired.
• Roll up, starting on long side.
• Cut into 1/2 inch thick rounds.
• Place rounds, with sides just touching, in greased 9" round pan.
• Bake at 425°F for 18-20 minutes or until golden brown.
• Remove from oven and drizzle with glaze, serve warm.
• For glaze: Combine all ingredients and beat until smooth.

Pain Perdue Recipe (Cajun French Lost Bread)

 Pain Perdue (le chocolat lost bread)

This is a popular Louisiana breakfast, dessert, or any-time type of dish. France also makes Pain Perdue for snacks or any time you crave this sweet delicious treat. So my recipe does not differ much from the old-school French Cajun recipes, I hope this brings a smile to your heart and soul. 

Laissez les bons temps rouler

For the sauce du Chocolat’ 

Your going to need a chocolate sauce, I make mine with a heavy cream, about 1 cup, or measure to your desired amount. Next I add store bought dark and milk chocolate bars, Hersheys, Godiva, or any brand to your choosing, powdered chocolate works also, just start with 1 tablespoon then add more as it cooks down. I whisk this into a small pot with 1 teaspoon of vanilla abstract over simmer heat, stirring frequently until chocolate and cream become one.

For making 2 - 4 slices 

1/2 tbsp White and Brown sugar 

2 or 3 eggs ( depending on how many people you are feeding)

1 tbsp butter

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Bread

1/2 bar milk & 1/2 bar dark chocolate

For making Pain Perdu, I prefer a french bread, day old, . It will retain the egg mixture best: Pain de Mie or Brioche are are going to give you that restaurant decidence. But do know that any type of day-old bread will do.

• Cut bread into 1-inch slices, not thicker or the inside won’t cook and end up eggy/wet. 
• Make sure your eggs are at room temperature. 
• Preferably use a non-stick pan. 
• The French like to enjoy their plate of French Toast with extra dabs of butter and a healthy sprinkle of brown and white sugar.  I add cinnamon and nutmeg giving it a kick and that feeling of King Cake. The French classic also uses strawberries on top ( optional for this recipe)
• Take these ingredients and mix into a non stick bowl.
• Next you can let the bread soak into the batter for a few minutes, soak longer if using day old French bread. 
• Next put a little butter in a pan and cook on a low medium heat, should have a golden color, slightly few dark marks when ready, 5 or 10 minutes depending on heat. The recipe I was given year ago had me bake instead of fry. I really enjoyed this method a lot, 365 for 8 or so minutes ( keep a eye on it)
• Next plate your toast with powdered sugar, chocolate sauce, and a fresh mint leaf and if strawberries or blueberries are your thing, sprinkle those on top.

Bon Appétit,

• Ryan Michael McKern 

City Morgue - My Bloody America review

CITY MORGUE 

MY BLOODY AMERICA

(REPUBLIC RECORDS)

ZillaKami & SosMula are hip-hop and trap metal musical artists collaboratively known as City Morgue, A high octane assault to the senses and a band who bring all the intensity of a punk rock show, as well as lyrical darkness and poetic flows making them in of the most diverse musical acts today.

under my lense at first listen I am quickly drawn into their aggressive sound which features distorted 808 bass samples, horrorcore style keyboard melodies, and a booming metal guitar tone. The screams and downward spiral echo like cinematic terror on the groups new album My Bloody America. An album that builds on what this group has already forged in their past catalog, which includes multiple singles and music videos and propelled them from underground shows to playing stadiums with New Orleans rap juggernauts “$uicide Boy$”. 

Within My Bloody America is the track “Boy in the Box”, a song style that we have come to be familiar with from the group's past, but contains replayability due to the strong hooks and sinister beats. My Bloody America does change moods at times with the musical tempo of the club-style song “Locksmith”, a catchy yet almost eerie sounding EDM song. 

Fans of City Morgue will no doubt be satisfied with My Bloody America’s gritty swagger and intensity, showcasing the duo’s screaming rhythmic bars and self-tortured lyricism. An experimental industrial groove can be heard on a song entitled “Russian” while the album closer “Tide (Epilogue)” concludes the eerie themes displayed by building up and tearing down the run time. Fans of City Morgue may showcase their appreciation for the band's continuing efforts of raw, brutal, and unapologetic hip-hop throughout the album. The duo stays true to the group's roots in My Bloody America while finding a balance of new ideas and creativity in between. 

-Ryan McKern

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The Witching Hour Sessions. By: Ryan Mckern

Free download of my album on bandcamp.

A collection of cover songs from 2014 - 2024

https://ryanmckern.bandcamp.com/album/the-witching-hour-piano-sessionsFree download of my piano and band covers album via 2014 - 2024 https://ryanmckern.bandcamp.com/album/the-witching-hour-piano-sessions

Pork Chops & Saurkraut with Louisiana Hot Sauce

Oven Baked Pork Chops and Saurkraut, with Louisiana Hot Sauce. By: Ryan McKern Pork chops for me are a savory comfort food for any occasion. Hot juicy cuts of pork paires well with any steak or spicy condiment, or even served as is. There are plenty of Cajun and smothered pork chop recipes that I love and adore, I published a smothered-style pork chop recipe for The Odyssey Online back in 2017. This time however, I wanted to share a spicy yet European flair to a dish that is simple and delectable for the whole family, and dear to my heart. My Baked Pork Chops and Saurkraut recipe is one I make on those rainy or snowy days inside, seeking cozy rest and flavorful dinner, paired with a good malbec, Brandy, Abita Beer, or any drink of your choice. It's all together in the oven, make sure to not use too big of a baking pan as it should all fit very snugly together. Bon Appetit’ * 2 - tbs Worcestershire sauce * 1 - tbs Soy Sauce * 2 - tbs Cajun Seasoning * Saurkraut ( measure to your desire) * 1 - ts black pepper * 1 - tsp kosher salt * 1 dash of Louisiana Hot Sauce In a bowl Mix Worcester, Soy Sauce, 1 Tbl spoon of Cajun seasoning, black pepper & salt. Pour over room temp Pork Chops. Marinade at least 1 hour before baking (the longer the better though). In a 400-degree Fahrenheit oven, boneless pork chops need to cook for 7 minutes per ½ inch of thickness. If you are using bone-in pork chops, add an extra minute for each ½ inch.  If you're new to making roasted pork chops, the best way to tell if they are fully cooked is to use an instant-read meat thermometer. Pork should be cooked to an internal temperature of 145 degrees Fahrenheit. We use our meat thermometer to make sure the meat doesn't overcook. Simply add the desired amount of saurkraut to the pan, add Cajun seasoning (I go with 1 tablespoon) and in less than 20 minutes your meal should be ready to go. Add a dash of Louisiana Hot Sauce to the chops as it will seep in and add flavor to the juices. Parsley is optional but a delight to add. I'll include a recipe for a sauce as well as a Cajun dry rub in the comments. Merci beaucoup and enjoy. - Ryan Michael McKern