RESTAURANT: Tokyo Japanese Steak House & Seafood, West Monroe, LA

RESTAURANT: Tokyo Japanese Steak House & Seafood, 5-9 p.m. Mo—Sa

LOCATION: 3426 Cypress St. #14, West Monroe, LA 71291; 318-397-7588

ONE OF THE DATES WE VISITED THE RESTAURANT: 6-25-05

PRICE RANGE: Moderate

FAVORITE FOOD: Teppanyaki Shrimp, California roll sushi

OTHER GREAT FOODS: Halibut steak and chicken, Teppanyaki steak

FOOD WE LIKED LEAST: N/A

MOST OUTSTANDING FEATURE: Cooking at tableside

SPECIALS: N/A

APPEARANCE: Clean

SERVER: Kim; Cook was Patrick

SERVICE: Very Good

UNIQUE FEATURES: N/A

COMPLIMENTARY RECIPE: N/A

COMMENTS: Good food, we'll be back.

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Chef Shane on Seafood Blog - Bacon Stuffed Flounder Rolls

RECIPE: Bacon Stuffed Flounder Rolls

3 Slices bacon
Butter or margarine -- melted
1 6oz. pkg. herb stuffing mix
1/4 cup Finely chopped onion
2 tablespoons Snipped parsley
6 4-oz. skinless flounder fillets
Leaf lettuce
Seedless red grapes
Cheddar cheese sauce (as follows)

For stuffing, cook the bacon til crisp. Drain, reserve the drippings. Crumble bacon; set aside.

Measure drippings, then add enough melted margarine to equal 1/4 cup.
Prepare stuffing mix according to package directions, except use the dripping mixture instead of plain butter and add onion with the water. Stir in bacon and parsley. Cool about 15 minutes.

For rolls, cut fillets lengthwise in half. Lay 2 pieces end to end, overlapping the thinner ends. Repeat with remaining fillets. Place 1/3 cup stuffing onto one end of each pair of pieces. Roll fish around stuffing. Secure with wooden toothpicks.

Place rolls upright in a 12 x 7 1/2 x 2 inch baking dish. Brush with additional butter. Bake in a 375°F oven 20 minutes or until done.

To serve, transfer rolls to a platter. Remove toothpicks. Garnish with lettuce and grapes. Spoon on sauce.

CHEDDAR CHEESE SAUCE: In a saucepan, melt 2 tablespoons butter or margarine. Stir in 2 tb. all-purpose flour and 1/4 ts. salt. Add 1 1/4 cups milk. Cook and stir until thicken and bubbly. Cook and stir for 1 minute more. Add 1 cup shredded cheddar cheese; stir til melted. Makes 1 1/2 cups.

Enjoy!

Chef Shane on Seafood Blog - Bacon Stuffed Flounder Rolls

Chef Shane's Cooking Blog - A Little Food About Coconut Trivia For You

Here is some very useful information on coconut. Print this and save it for your recipe files.

Chef Shane has many excellent tips and recipes. Check out his blog now!

Chef Shane's Cooking Blog - A Little Food Trivia For You

Greek Chicken Casserole

Greek Chicken Casserole
1-1/2 teaspoons olive oil
1 medium yellow onion, halved and sliced
2 cloves garlic, chopped
1 pound skinless boneless chicken breast, cut into 6 pieces
1 zucchini, chopped
14-1/2 ounces canned tomatoes with juice
1 teaspoon dried oregano
2 bay leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Feta cheese, crumbled
Preheat the oven to 400�F. Heat the oil in a Dutch oven or large oven-proof skillet. Saut the onion and garlic for approximately 5 minutes over medium-high heat until the onion turns golden brown. Add the chicken and stir and cook until all sides turn white. Add the zucchini and continue to cook for 10 minutes. Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add them to the pot. Stir in the oregano, bay leaves, salt, and pepper. Simmer, covered, for 10 minutes.
Top with Feta cheese and place, uncovered, in the oven for 15 minutes.
Serves: 4.
from Chef Shane's Cooking Blog

The Book of Crepes and Omelets

From Publishers Weekly
This is a straightforward, thorough collection of basic recipes for those most elegant of food packagescrepes and omelets. Norwak begins with brief instructions on how to season and maintain the crepe and omelet pan, essential for proper and easy cooking, then moves on to techniques when cookinghow to cook them, keep the first crepes out of a batch fresh, fold and serve them. Eight basic recipes are used, from cornmeal crepes to whole wheat to blini. Fillings run the gamut from appetizers like smoked salmon and lemon to quick main course renditions to all sorts of desserts on beyond Suzette. The omelet chapter covers the familiar flat French omelet as well as sweet souffle omelets and Spanish tortilla omelets. The recipes are consistently quick and simple, often with a French or Italian cast.

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