In honor of Mardi Gras and the fact that is was cold morning, Allan decided to add a creole twist to an old comfort food classic, chicken and rice soup. This tasty dish is actually quite easy to make. simply start with a batch of cooked rice. Any flavor of version of a rice dish will do just fine for a starter. Add a cup of thinly diced chicken breast to each two cups of rice. Toss in a cup of chicken broth and season to taste with your choice of spice. Allan dressed this batch up with Cajun seasoning and severed it with a topping of shredded Colby cheese. The morning crew just doesn’t deserve this much comfort.

Allan went to the Down Under (Australia) for a new dish, barramundi. The Asian sea bass has made it to the Memphis kitchen. Allan sautéed this lovely white fleshed fish with a dash of paprika, lemon pepper, and dill. He served it over a nice soft bed of four cheese rice. The crew was amazed. We have a new “must serve again” on the menu.