Tuesday, April 21, 2009
When I was a kid one of the most exotic things I had ever heard of was chicken Cordon Bleu, there were others too of course but chicken Cordon Bleu had French words in it and that appealed to my young mind. Well I made this often as a teenager and it impressed my family every time. I pounded out some chicken breasts put in a little ham and some swiss cheese, rolled it up, secured it with a toothpick, dredged it in flour, egg and then bread crumbs and proceeded to make a greasy mess all over the kitchen. The funny part to me now is that this dish, chicken Cordon Bleu, was probably invented by American chefs to imitate a French chicken dish called chicken Kiev. Cordon Bleu means 'blue ribbon' and in French culinary tradition, the Cordon Bleu is awarded to food or chefs of particularly high quality. So who cares? I always liked it and I always will.
This is deconstructed chicken Cordon Bleu that is nothing like chicken Cordon Bleu in any way shape or form. I grilled a piece of chicken, I sauteed some mushrooms, I placed the grilled chicken on top of some room temperature brie and the sauteed mushrooms, I poured the pan drippings over the whole thing - I ate lunch. The brie melted into the woodsyness of the mushrooms and the pan drippings lit this baby on flavor fire.
Tore up from the floor up.
Posted by Christo Gonzales at 1:46 PM