Today is National Cordon Bleu Day

Re:Today is National Cordon Bleu Day (trishabell87)

Mon, 16 Apr 2012 16:05:28 GMT

Awesome. I'm going to have now as a result.

Re:Today is National Cordon Bleu Day (bartl)

Fri, 13 Apr 2012 21:48:31 GMT

I have, for years, called the various frozen chicken entrees made by Barber et al "stuffed chicken thingies". My favorite is the Apple & Brie, although I've been eating their Chicken Cordon Bleu since I was in college back in the 1970's. For years I used a combination microwave/conventional oven method, until I found out that it was what is generally considered to be a "Bad Idea". We have 3 brands in Northern New Jersey (Koch, formerly known as Antioch, Milford Farms, and Barber). Back in the 70's, it was also sold in pizzerias and sandwich shops as either "chicken calzone" or "chicken don bleu" (served on a hero roll, generally with tomato sauce).

Re:Today is National Cordon Bleu Day (lleechef)

Fri, 06 Apr 2012 10:47:17 GMT

No, chicken anything is not my enemy! But making 750 chicken cordon bleus for a wedding reception was not fun. When I was the chef at Bambino's in Malden, MA we had chicken francese on the menu. We would do nearly 500 dinners a night and that boiling oil thing had to be just right or you burned the francese. I like both dishes, but I found both to be royal pains in the butt!

Re:Today is National Cordon Bleu Day (Foodbme)

Thu, 05 Apr 2012 20:36:57 GMT

lleechef

Another nightmare....Chicken Francese!

Sounds like Chicken anything is your natural enemy!!
Restaurants & chefs created their own Monster.
Chicken = low food cost, high profit!
You reap that which you sow!

Re:Today is National Cordon Bleu Day (lleechef)

Thu, 05 Apr 2012 20:35:01 GMT

Another nightmare....Chicken Francese!

Re:Today is National Cordon Bleu Day (Foodbme)

Thu, 05 Apr 2012 20:33:17 GMT

Chicken Francese, Piccata and Marsala all are fairly close in basic composition with Piccata adding Capers and Marsala adding Mushrooms. Collectively, they all give Cordon Bleu a run for it's money.
Of the 4, I prefer Piccata - LOVE Capers!

Re:Today is National Cordon Bleu Day (CCinNJ)

Thu, 05 Apr 2012 18:50:56 GMT

This could be somewhat regional as far as chicken dish trends but Cordon Bleu started to go away right around the time Chicken Francese took off on menus outside of Italian....on cooking shows and in cookbooks.

If Francese does not have a day...Cordon Bleu better watch out.

Re:Today is National Cordon Bleu Day (lleechef)

Thu, 05 Apr 2012 18:08:53 GMT

Nightmare in a hotel kitchen!! We had Cordon Bleu on the banquet menu and unfortunately it was a popular choice for wedding receptions. We would all cringe. I am NOT nostalgic about this dish!

Re:Today is National Cordon Bleu Day (Foodbme)

Wed, 04 Apr 2012 20:41:22 GMT

CCinNJ

Found it on Brownstone (as seen on DDD) Diner menu...
http://www.brownstonediner.com/menu/
It's also a pancake factory and that is what I always get. Now I have to charm someone into ordering it. Hmmm...
I know I am gonna hear "you order it and I will get the pancakes"

LOVE that menu and you can get a Martini with your Pancakes!!! My kinda place!!!

Re:Today is National Cordon Bleu Day (CCinNJ)

Wed, 04 Apr 2012 18:37:34 GMT

Found it on Brownstone (as seen on DDD) Diner menu...

http://www.brownstonediner.com/menu/

It's also a pancake factory and that is what I always get. Now I have to charm someone into ordering it. Hmmm...

I know I am gonna hear "you order it and I will get the pancakes"

Re:Today is National Cordon Bleu Day (Phildelmar)

Wed, 04 Apr 2012 16:40:16 GMT

For the times, rather than the food

Re:Today is National Cordon Bleu Day (Phildelmar)

Wed, 04 Apr 2012 16:39:44 GMT

The post makes me nostalgic

Re:Today is National Cordon Bleu Day (CCinNJ)

Wed, 04 Apr 2012 16:09:20 GMT

Still on the banquet menu at Le Cirque...

http://www.lecirque.com/p...private-party-menu.pdf

But so is BEEF WELLINGTON!!

That is what happens. It is often there with other dishes that can hardly be found...and many of those dishes are ordered before Cordon Bleu is considered...or noticed.

Ahhh...good point! The diners might still have it...without Beef Wellington as a temptation.

Re:Today is National Cordon Bleu Day (Foodbme)

Wed, 04 Apr 2012 16:07:57 GMT

CCinNJ

Waiters in black bow ties and vests serving Cordon Bleu...back in the day!
It was such a trendy dish. I can't remember the last time I noticed it on a menu.

French names for food always give it a air of sophistication.
If they had called it Chicken, Ham & Cheese Wrap, you could get it at Bob's Diner, (At half the price)

Re:Today is National Cordon Bleu Day (rumaki)

Wed, 04 Apr 2012 15:50:56 GMT

I always preferred Chicken Kiev. Versions of that exist in frozen form, too.

I had the real thing in Minsk (Belarus) some years ago. Not bad.

Re:Today is National Cordon Bleu Day (CCinNJ)

Wed, 04 Apr 2012 15:48:03 GMT

Waiters in black bow ties and vests serving Cordon Bleu...back in the day!

It was such a trendy dish. I can't remember the last time I noticed it on a menu.

Today is National Cordon Bleu Day (Foodbme)

Wed, 04 Apr 2012 04:56:34 GMT

This was a popular dish in the 60's & 70's when it was thought to be on the cutting edge. It was considered a trendy dish at the time and served at fashionable, high-class restaurants. Today, it's a common place meal with many varieties available in the freezer section.
Contrary to popular thinking, the dish did not originate at any of the prestigious Cordon Bleu cooking schools of Europe as often thought. The dish was conceived in an American kitchen! It is not exactly clear who was the first person to prepare and name the dish Chicken Cordon Bleu. The term cordon bleu means "Blue Ribbon". The originator may have been playing off that perception when naming the dish. He/she may have simply been substituting less expensive chicken for veal in veal cordon bleu.
Do you remember the first time you had it? Did you think it was something special?
Do you have a good recipe to share?
Here's an old fashioned recipe to celebrate the day:

Chicken Cordon Bleu
Yield: 4 Servings
4 Boneless chicken breasts
1/4 c Chopped cooked ham
1/4 c Grated Swiss cheese
1 Clove garlic; crushed
2 tbsp White wine
Salt and pepper to taste
1/4 c Flour; seasoned with salt and pepper
1 large Egg; BEATEN WITH
1 tbsp Oil
½ c Breadcrumbs
1/4 c Oil
5 tbsp Butter

Place chicken skin side down.
With a sharp knife cut a shallow slit down center of each without cutting through to skin.
Then cut shallow pockets on either side of these slits
Mix ham, cheese, garlic and wine. Season well.
Spoon mixture into pockets and seal slit with the small finger shaped filet that is attached to each breast.
Refrigerate for 30 minutes.
Coat breasts well with seasoned flour, brush with beaten egg and oil, then roll in bread crumbs.
Heat oil in frying pan.
Add butter and when butter is foaming, cook chicken until tender, golden brown and crisp.
Drain on paper towels and serve.