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

PIL - End Of World ( Review)

PUBLIC IMAGE LIMITED END OF WORLD (PIL OFFICIAL) PiL (Public Image Ltd) has returned with their first new album in eight years, End of World, an album that is anything but calm, collective, or predictable. With five UK top 20 albums, PiL has an illustrated career of mainstream success while questioning the conventions of what makes a pop chart song succeeds by using abstract time signatures, dub, punk, funk, and outspoken themes in lyricism. Fans of the band's singer John Lydon (formerly of Sex Pistols) will no doubt be drawn to the singer's charismatic choruses in the song “Car Chase”, an upbeat single and dance feel that keeps a punk rock song approach that we have come to be familiar with over this band's discography. The next single “Penge” is a rocking and almost militant death march anthem, brooding and hitting overhead with tenacity. The title track of this album displays a psychedelic guitar groove and a weird as hell synth melody, but also manages to structure chaos and political lyrics within the musical experience. While this album certainly detracts from conventional pop music ideals, PiL continues to push the envelope with grace and ingenuity, experimentation, and the listening experience. —Ryan McKern

Tuba Skinny - Magnolia Stroll (Review)

TUBA SKINNY MAGNOLIA STROLL encompassing the full genealogy of popular Americana music, Tuba Skinny bring their french quarter charisma and skilled musicianship through traditional Jazz, Gospel , Jug band, r&b and the eclectic flavor that is New Orleans soul. Since forging their way playing on the streets of Royal and Toulouse, Tuba Skinny have released their first collection of original compositions with the album Magnolia Stroll. The opening track “Trickster’s Rag” delivers in the swing trad sound of neighborhood New Orleans, a beautiful composition of bright horns, banjo and washboard. The experience and creativity are at the forefront of Magnolia Stroll, with Jazz Trad ingenuity and a love for the city of New Orleans Tuba Skinny continues this journey with the songs “Ida Wobble” and “Mighty Anchor” with production capturing the charm of Cuban and Carribean Jazz, while using its foundation to make it a sound all their own. Drawing to mind such classic swinging Jazz pioneers such as Sharkey Bonano, George Lewis and Sweet Emma Barrett. Syncopated rhythms can be heard through out Magnolia Stroll, a journey into celebration and innovation within its core.

McKern’s Fish & Chips w/ Pub Sauce

McKern’s Dubliner Fish & Chips. Through my culinary adventures in kitchens nationwide, one cultural & comfort food I always come back to is Guinness Fish & Chips. Having worked in a Irish Pub Kitchen I got to really dig deep into traditions and now In my own kitchen I can add my customized flare while keeping the original vibe front and center. The Irish Channel in New Orleans is both historic and a must for locals and visitors alike, and with St. Patricks parades around the corner, here is some fun ideas to feed your Krewe in between Beads and produce catching. Some of the spices can be left out if you do not have certain ones in shelf, The more traditional versions are more stripped down using minimal seasoning. Use Deep Fryer or Deep pot for frying. INGREDIENTS Fish Batter * 6 Pieces of Fish. Cod, catfish, walleye etc. * 2 cups Flour * 1 Tab Baking Powder * 1 tea Salt * 1 Tab Cajun Seasoning * 1.5 cups Cold Guinness Beer * 1/2 tea paprika * 1/2 tea hot sauce ( preferably garlic hot or Old Bay Hot Sauce) Additional Ingredients * 1/2 cup Cornstarch * 2 quarts Oil for Frying * Malt Vinegar for serving * Lemon Wedges for serving * McKern’s Pub Sauce for Chips INSTRUCTIONS Preparing the Batter * Sift together the flour, baking powder, and salt. Include seasonings.� * Mix in 1 1/2 cups cold Guinness beer and sir until a smooth batter is formed.� Preparing the Fish * Cut the cod into equal sized portions, then pat dry with paper towels.� * Dust both sides of the fish pieces with cornstarch and shake off excess cornstarch.� * Dip the fish in the batter and fry in 375 degree oil until the fish is cooked through and the batter is golden. This typically takes 5-7 minutes.� * Let the fish cool for a few minutes before serving. McKern’s Pub Sauce for fries After late nights at First Avenue in Minneapolis I would always stumble across the street to O’Donnovans, there I would grab a pint and a order of chips as musicians played Irish folk until last call. The Mary Rose sauce at this pub was phenomenal, and I tried and tried again to create something that could be on par with this magical dipping sauce. Here is my Pub Sauce with a Nola twist. Ingredients * 1/2 cup mayonnaise * 1/2 tablespoon mustard * 1 tablespoon soy sauce * 1 tablespoon Worcestershire sauce * 1 tablespoon brown sugar * 1/2 tablespoon minced chives * 1/2 teaspoon minced garlic or 1/2 teaspoon hot sauce or both to taste * 1/4 teaspoon lemon pepper * 1 tbs Indian Spice Mix * 1/2 Teaspoon Italian Herb Mix Simply whisk all ingredients together until blended. Serve with chips. Slainte’