Cordon Bleu

Aug 30, 2012 by

The term “Cordon Bleu” (by itself) relates to a special order of French knights. Presumably, by association, cordon bleu as it relates to recipes (as in, chicken cordon bleu…boneless breast of chicken wrapped around cheese and thinly sliced ham) also originated in France as dishes of distinguished classes. Food historians tell us the notion is debatable.

On the other hand? Recipes are not invented. They evolve. Culinary evidence confirms roulades and bracioline composed of veal/chicken, ham and cheese were favored in centuries past by several cultures and cuisines. Most notably: Germany, Austria, Switzerland, France, and Italy. Recipes (and recipe names) varied according local tastes and language. Italian-inspired recipes generally feature prosciutto (ham) and Parmesan (cheese). “Cordon bleu,” as we Americans know it today, first surfaced in the early 1960s. Our country’s culinary interpretation parlayed prosciutto for thinly sliced deli ham and Parmesan for mozzerella, Gruyere, or Swiss cheese. Old World masterpiece going with the flow. The perfect American convergence. Of course? The timing was perfect. Source of info from foodtimeline.org

Ingredients

  • 4 chicken breast
  • 4 slices of Gouda Cheese
  • 4 slices of ham
  • 1/2 cup of flour
  • all season
  • 2 eggs
  • 1-1/2 cup of bread crumbs
  • canola oil
For the Hollandaise Sauce
  • 1 egg yolk
  • Pinch fine salt
  • Pinch white pepper
  • Pinch paprika
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon hot sauce
  • 1 stick melted butter

Instructions

  1. Butterfly the chicken breast. Don’t cut it all the way through. Put 1 slice of Gouda Cheese and 1 slice of ham in the chicken breast, and close it. Season with seasoned salt, or any seasoning you prefer.
  2. Dip the chicken breast in the flour.
  3. Dip the chicken breast in the egg wash (egg mixed with water)
  4. Dip the chicken breast in the bread crumbs
  5. Heat the canola oil to 375F (medium high on electric stove 7) and fry the chicken breast on each side. That shouldn’t take more then 3 minutes. When all the chicken breast are fried put in a preheated 350F oven for 20 minutes.
  6. In the meantime you can make the Hollandaise Sauce the following way. Place the egg yolk in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the melted butter into the food processor very slowly and turn the food processor on slow. If the sauce is not thick enough add another egg yolk and to thin it out add warm water. You don’t have to eat the cordon bleu with the Hollandaise Sauce it taste good without it to.

Cordon Bleu

15 minPrep Time

18 minCook Time

33 minTotal Time

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Recipe Image

Ingredients

  • 4 chicken breast
  • 4 slices of Gouda Cheese
  • 4 slices of ham
  • 1/2 cup of flour
  • all season
  • 2 eggs
  • 1-1/2 cup of bread crumbs
  • canola oil
  • For the Hollandaise Sauce
  • 1 egg yolk
  • Pinch fine salt
  • Pinch white pepper
  • Pinch paprika
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon hot sauce
  • 1 stick melted butter

Instructions

  1. Butterfly the chicken breast. Don't cut it all the way through. Put 1 slice of Gouda Cheese and 1 slice of ham in the chicken breast, and close it. Season with seasoned salt, or any seasoning you prefer.
  2. Dip the chicken breast in the flour.
  3. Dip the chicken breast in the egg wash
  4. Dip the chicken breast in the bread crumbs
  5. Heat the canola oil to 375F and fry the chicken breast on each side. That shouldn't take more then 3 minutes. When all the chicken breast are fried put in a preheated 325F oven for 15 minutes.
  6. In the meantime you can make the Hollandaise Sauce the following way. Place the egg yolk in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the melted butter into the food processor very slowly and turn the food processor on slow. If the sauce is not thick enough add another egg yolk and to thin it out add warm water. You don't have to eat the cordon bleu with the Hollandaise Sauce it taste good without it to.
7.6.3
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http://arrisje.com/cordon-bleu/

 

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Cordon Bleu recipe card  Hollandaise Sauce

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Jambalaya

Dec 28, 2011 by

Jambalaya is pronounced jahm-buh-LIE-uh or jum-buh-LIE-uh According to the Online Etymology dictionary 1872, from Louisiana Fr., from Prov. jambalaia “stew of rice and fowl.” Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana. The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time. Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn’t have to have all those ingredients. It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.

Ingredients

  • 1 polish sausage
  • 1 cup leftover chicken if you don’t have that use some raw chicken
  • 1 cup of cubed ham
  • 2 tsp chili powder
  • 1tsp salt
  • 1/2 tsp red pepper
  • 1/2 tbsp crushed garlic
  • 1 can of crushed tomatoes 14 1/2 oz
  • 1 box of bouillon 32 oz
  • 1 cup of uncle bens rice
  • 1 tbsp of tomato paste
  • 1 cup of minced onion
  • 1/2 cup of bell pepper
  • 1 cup of celery
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 1 tsp of thyme
  • 1 cup of wine of your choice I use whaver I happen to have open

Instructions

  1. Season the chicken with the season mix of chili pepper, red pepper, and salt. Cut up the vegetables. Put 1tbsp. olive oil in the skillet and fry the chicken, take the chicken out and add the cut up polish sausage and ham, and brown. Take the meat out of the pot and put in a separate pot where you put eventually everything in.
  2. Add to the skillet a 1 /2 tbsp olive oil and add the trinity (bell pepper, onion and celery) Cook till semi done, add 1 tbsp of tomato paste. Then add the 1 cup of wine and let it reduce.
  3. Add all to the pot of meat. Then add 1 cup of rice, the box of bouillon, 2bay leaves and 1 tsp of thyme, let it simmer for 20 min.

Jambalaya

Jambalaya is pronounced jahm-buh-LIE-uh or jum-buh-LIE-uh According to the Online Etymology dictionary 1872, from Louisiana Fr., from Prov. jambalaia "stew of rice and fowl." Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana. The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time. Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn't have to have all those ingredients. It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.

30 minPrep Time

20 minCook Time

50 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1 polish sausage
  • 1 cup leftover chicken if you don't have that use some raw chicken
  • 1 cup of cubed ham
  • 2 tsp chili powder
  • 1tsp salt
  • 1/2 tsp red pepper
  • 1/2 tbsp crushed garlic
  • 1 can of crushed tomatoes 14 1/2 oz
  • 1 box of bouillon 32 oz
  • 1 cup of uncle bens rice
  • 1 tbsp of tomato paste
  • 1 cup of minced onion
  • 1/2 cup of bell pepper
  • 1 cup of celery
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 1 tsp of thyme
  • 1 cup of wine of your choice I use whaver I happen to have open

Instructions

  1. Season the chicken with the season mix of chili pepper, red pepper, and salt. Cut up the vegetables. Put 1tbsp. olive oil in the skillet and fry the chicken, take the chicken out and add the cut up polish sausage and ham, and brown. Take the meat out of the pot and put in a separate pot where you put eventually everything in.
  2. Add to the skillet a 1 /2 tbsp olive oil and add the trinity (bell pepper, onion and celery) Cook till semi done, add 1 tbsp of tomato paste. Then add the 1 cup of wine and let it reduce.
  3. Add all to the pot of meat. Then add 1 cup of rice, the box of bouillon, 2bay leaves and 1 tsp of thyme, let it simmer for 20 min.
Cuisine: American | Recipe Type: Stew
7.6.3
23
http://arrisje.com/jambalaya/

 

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Recipe Card Jambalaya

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