Chicken Cordon Blargh
Tonight I decided to go for broke and I cooked up some chicken cordon bleu. I have always liked the idea: ham and cheese wrapped up in chicken with breading and cheese. I can't really find a problem with that. It sounds delicious.
So I went shopping and armed myself with a random recipe from the net (that is where I get most of recipes - the "I'm feeling lucky" button) and came home. I was a bit late because work went late (and I have to log on again in a minute) so dinner ended up being pretty late too. I also don't have a meat mallet - I used to have one back in New York, but I don't now. I figured I didn't need one though because I have Eric's old sugar jar which is glass and fairly heavy. So I used that to pound on the chicken breasts for a while. I didn't ever manage to get them very flat though.
Too bad, because that was the main flaw. Anyway, I pounded the chicken semi-flat, added in some cheese and ham, and rolled them up, battered them, and cooked 'em. I had some stuff left over (flour, egg stuff, bread flakes, ham) so I mixed all that together and made some sort of crazy fake latkes.
In the end the chicken cordon blargh turned out pretty good, except the thick chicken parts had little flavor (despite the salt, pepper and shichimi I threw on the batter) ... Still, R. ate it, I did too, and neither of us have had to run to the bathroom yet...
A final thought: this stuff is like, entirely meat! It is amazing! I was shocked after I ate it that ... this
is American Food! We actually only ate half of one of the chicken breast things because it was just so much meat. Along with the salad and random fried ham stuff I made, just wow. Meat meat meat.
Not that there is anything wrong with that. :-)
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