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I made it today with some chix breasts and I used bleu cheese crumbles
w/ a slice of american. It wasn't bad. I'd always assumed that people who used swiss and american were doing it wrong. But, the bleu cheese did kind of overpower the ham. Please advise. |
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Dan S. wrote:
I made it today with some chix breasts and I used bleu cheese crumbles w/ a slice of american. It wasn't bad. I'd always assumed that people who used swiss and american were doing it wrong. But, the bleu cheese did kind of overpower the ham. Please advise. As far as I know, chicken cordon bleu, at least in America, is made with chicken, swiss cheese and ham. This is how I make mine: I always butterfly the chicken breast, pound the chicken breast flat, place swiss cheese on both halves of the breast, then add my ham on top of the cheese. I fold the breast over, coat the whole thing in flour, dredge it in egg, and then press it into seasoned breadcrumbs. Saute' in olive oil and a little bit of butter. Sometimes, I make a swiss cheese-bourbon sauce to go over the chicken and sometimes I just serve it plain. In any case, I've never had a person say that the way I make my chicken cordon bleu was inedible - I've actually made it for the head chef of a prestigious restaurant on Maui who claimed it tender, juicy and delicious; gosh was I nervous at that serving! Yikes! In any case, this is how I do it and it works for me! (Oh, and if you put the cheese down *after* the ham, it tends to seep out during the saute'. Don't ask me how I know this.) Hope this helps! kili |
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![]() "Dan S." wrote in message ... I made it today with some chix breasts and I used bleu cheese crumbles w/ a slice of american. It wasn't bad. I'd always assumed that people who used swiss and american were doing it wrong. But, the bleu cheese did kind of overpower the ham. Use bacon! Mmmm! Bacon and bleu cheese go together. |
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kilikini explained :
Dan S. wrote: I made it today with some chix breasts and I used bleu cheese crumbles w/ a slice of american. It wasn't bad. I'd always assumed that people who used swiss and american were doing it wrong. But, the bleu cheese did kind of overpower the ham. Please advise. As far as I know, chicken cordon bleu, at least in America, is made with chicken, swiss cheese and ham. This is how I make mine: I always butterfly the chicken breast, pound the chicken breast flat, place swiss cheese on both halves of the breast, then add my ham on top of the cheese. I fold the breast over, coat the whole thing in flour, dredge it in egg, and then press it into seasoned breadcrumbs. Saute' in olive oil and a little bit of butter. Sometimes, I make a swiss cheese-bourbon sauce to go over the chicken and sometimes I just serve it plain. In any case, I've never had a person say that the way I make my chicken cordon bleu was inedible - I've actually made it for the head chef of a prestigious restaurant on Maui who claimed it tender, juicy and delicious; gosh was I nervous at that serving! Yikes! In any case, this is how I do it and it works for me! (Oh, and if you put the cheese down *after* the ham, it tends to seep out during the saute'. Don't ask me how I know this.) Hope this helps! kili I almost did that, except I wish I would have thought to butterfly them. I just pounded the whole breast thin b/t saran wrap and used toothpicks to hold them together. |
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cybercat explained :
"Dan S." wrote in message ... I made it today with some chix breasts and I used bleu cheese crumbles w/ a slice of american. It wasn't bad. I'd always assumed that people who used swiss and american were doing it wrong. But, the bleu cheese did kind of overpower the ham. Use bacon! Mmmm! Bacon and bleu cheese go together. That sounds good. If anyone speaks French, why do they call it "bleu" if it doesn't get bleu cheese? |
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![]() "Dan S." wrote in message ... I made it today with some chix breasts and I used bleu cheese crumbles w/ a slice of american. It wasn't bad. I'd always assumed that people who used swiss and american were doing it wrong. But, the bleu cheese did kind of overpower the ham. Please advise. Where the hell did Swiss & AMERICAN come from? -- Old Scoundrel (AKA Dimitri) |
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Dan S. wrote:
cybercat explained : "Dan S." wrote in message ... I made it today with some chix breasts and I used bleu cheese crumbles w/ a slice of american. It wasn't bad. I'd always assumed that people who used swiss and american were doing it wrong. But, the bleu cheese did kind of overpower the ham. Use bacon! Mmmm! Bacon and bleu cheese go together. That sounds good. If anyone speaks French, why do they call it "bleu" if it doesn't get bleu cheese? I don't speak French, but "cordon bleu" means "blue ribbon", not "cheese that is blue". The dish is named after an award. -- Blinky Is your ISP dropping Usenet? Need a new feed? http://blinkynet.net/comp/newfeed.html |
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Dimitri wrote on 6/30/2008 :
"Dan S." wrote in message ... I made it today with some chix breasts and I used bleu cheese crumbles w/ a slice of american. It wasn't bad. I'd always assumed that people who used swiss and american were doing it wrong. But, the bleu cheese did kind of overpower the ham. Please advise. Where the hell did Swiss & AMERICAN come from? Army recipe, I'm pretty sure. That's how I've always made it. Half slice swiss, half slice american, half slice ham. Roll, toothpick, flour, egg, bread crumbs, brown, finish in the oven. Of course, I finish in the pan at home. |
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On Mon, 30 Jun 2008 23:24:50 -0400, Dan S.
wrote: Dimitri wrote on 6/30/2008 Where the hell did Swiss & AMERICAN come from? Army recipe, I'm pretty sure. That's how I've always made it. Half slice swiss, half slice american, half slice ham. Roll, toothpick, flour, egg, bread crumbs, brown, finish in the oven. Of course, I finish in the pan at home. That's an ARMY recipe? Now we'll be hearing all about how the Navy does it differently. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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![]() "sf" . wrote: On Mon, 30 Jun 2008 23:24:50 -0400, Dan S. wrote: Dimitri wrote on 6/30/2008 Where the hell did Swiss & AMERICAN come from? Army recipe, I'm pretty sure. That's how I've always made it. Half slice swiss, half slice american, half slice ham. Roll, toothpick, flour, egg, bread crumbs, brown, finish in the oven. Of course, I finish in the pan at home. That's an ARMY recipe? Now we'll be hearing all about how the Navy does it differently. First they get the chicken drunk on grog and then bugger it... ;-p -- Best Greg |
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Dan S. wrote:
That sounds good. If anyone speaks French, why do they call it "bleu" if it doesn't get bleu cheese? Cordon Bleu means "blue ribbon" I believe it is named after the cooking school, not cheese. |
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Goomba wrote:
Dan S. wrote: That sounds good. If anyone speaks French, why do they call it "bleu" if it doesn't get bleu cheese? Cordon Bleu means "blue ribbon" I believe it is named after the cooking school, not cheese. I suspect they borrowed the term. cordon bleu 1. a first-rate cook, or one worthy to be the cook of the cordons bleus, or Knights of the Holy Ghost, a distinguished order of French knights, famous for their good dinners. 2. the blue ribbon worn by the Knights of the Holy Ghost. 3. [one entitled to wear the cordon bleu[2].] a person of high distinction. -- Blinky Is your ISP dropping Usenet? Need a new feed? http://blinkynet.net/comp/newfeed.html |
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Dan S. wrote:
I made it today with some chix breasts and I used bleu cheese crumbles w/ a slice of american. It wasn't bad. I'd always assumed that people who used swiss and american were doing it wrong. But, the bleu cheese did kind of overpower the ham. I once had a dish at an Italian restaurant that was somewhat like Cordon Bleu (they didn't call it that so don't anyone get riled up). It had chicken breast pounded out, but skin on. It was rolled up with proscuitto and some sort of Italian cheese, maybe provolone. Then it was grilled and probably finished in the oven so the skin outside was crispy. It was served with a bit of tomato sauce. Very good. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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On Jun 30, 7:19 pm, Dan S.
wrote: I made it today with some chix breasts and I used bleu cheese crumbles w/ a slice of american. It wasn't bad. I'd always assumed that people who used swiss and american were doing it wrong. But, the bleu cheese did kind of overpower the ham. Please advise. I think you should name it after yourself (Dan's Chicken Cordon Bleu) if you're going to go with the wrong cheese..... N. |
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Dan S. wrote:
cybercat explained : "Dan S." wrote in message ... I made it today with some chix breasts and I used bleu cheese crumbles w/ a slice of american. It wasn't bad. I'd always assumed that people who used swiss and american were doing it wrong. But, the bleu cheese did kind of overpower the ham. Use bacon! Mmmm! Bacon and bleu cheese go together. That sounds good. If anyone speaks French, why do they call it "bleu" if it doesn't get bleu cheese? Well....it dont have any 'cordons' in it either ![]() Though you could, i suppose serve it with a blue ribbon. -- Joseph Littleshoes "The two main political parties ruled alternately as if by tacit agreement. Politically they were practically indistinguishable (one perhaps a shade more liberal) but in both camps supporters were more swayed by personalities than by issues. Both parties were heavily dependent on the large industrial conglomerates. Corruption was widespread, the conglomerates dictated economic policy, and with few outstanding exceptions, politicians' reputations were low." |
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