Rapid-Source

Cooking Method - Sautée

Created by rsRick

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Created by rsRick

This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably. (If you usually make your soup from scratch, you may be surprised at how appealing this shortcut can be when you are rushed.)

Buttered Asparagus Spears

Created by rsRick

This is an easy side dish that will make any entrée look like a professional Chef prepared it. The Asparagus and Butter is a great Marriage.

Asian Spiced Salmon Cakes with Wasabi Mayo

Created by rsRick

The little Salmon Cakes work both as an intriguing Appetizer or make them bigger and serve them with a mixture of baby greens.

Baked Camembert with Dried Figs and Apricot preser

Created by rsRick

You will really love this Recipe it makes a beautiful center piece to any buffet and it taste as good as it looks.

Baby Spinach Salad with Roasted Garlic Dressing

Created by rsRick

This salad is very easy to make and you will be amazed at how well it taste, the Roasted Garlic Dressing is a signature Recipe.

Baked Stuffed Zucchini’s with Ratatouille

Created by rsRick

Originally from the Province region in southern France, Ratatouille makes excellent use of the local produce. I personally do not use the classical ingredient eggplant in this recipe.

Beef Satays

Created by rsRick

This Satay is served with a spicy Yogurt dipping sauce infused with cilantro, cirrano peppers and chopped peanuts.

CHEESE MATZO BLINTZES WITH ASPARAGUS AND DILL

Created by rsRick

If you are new to making crêpes, you may want to make an extra half batch of batter to allow for a few imperfect crêpes.

TOMATO AND CORN SALAD WITH MARJORAM

Created by rsRick

CARROT PACHADI

Created by rsRick

This Indian compound Salad is light, Refreshing and a perfect condiment to be served with most any types of grilled meats, poultry or seafood.

Chicken Kiev

Created by rsRick

A fast, easy and flavorful baked chicken dish that will quickly become a family favorite!

TROUT WITH TROPICAL FRUIT SALSA AND MIXED GREENS

Created by rsRick

Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander\'s Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough.

"After a seven-year absence, which I spent working abroad and opening a new Commander\'s Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I\'ve enjoyed cooking for my friends. On the weekends we\'ll go fishing, and then I\'ll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce."