WEEKLY MENU 05.19.19
The grill is heating up for Weekly Menu 05.19.19!
Our Weekly Menu 05.19.19 likes outdoor cooking! We’re taking a heavy (but delicious) classic and lightening it up by taking away the breading and putting it on the grill. Grilled Chicken Cordon Blue is so much easier done this way – and it’s always a win for me when Bert cooks the main course!
https://en.m.wikipedia.org/wiki/Cordon_bleu_(dish)
The French term cordon bleu is translated as “blue ribbon”.[4] According to Larousse Gastronomique cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and by outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook’s apron.”[5][6]
Technically, we should spell it “Bleu” I suppose. When it’s done this way, though, it becomes all American.
We got to spend some time in New York city earlier this year. As anticipated, we had some amazing food. We went to one of our favorite restaurants, Patsy’s Italian Restaurant, for our anniversary meal. This old-timey place (it’s been around since 1944) has awesome food and service, of course, but the ambience is what makes it so special. The Rat Pack would have been very comfortable here ~ I often look around wondering if they are and we just can’t see them.
The Weekly Menu 05.19.19 recognizes another New York City standard:
Traditional New York Style Cheesecake. We went to Keens Steakhouse, an even old-timier place (it’s been around since 1885!) for an excellent dinner. We loved the entire experience, but the cheesecake. My lord, the cheesecake. I’ve been making cheesecakes since I first learned to bake, and this put them ALL to shame. Cheesecake is usually a little fussy and takes some time (and a special pan affiliate link) to get right. I’ve never made one that approaches the beautiful simplicity of the single piece we shared at Keens.
So, of course, I’m going to try again!
I found a great looking New York Cheesecake recipe, and we’re going to give it a shot for Sunday dinner. I’m going to halve the recipe though – we’ll never eat a whole 10″ cheesecake in a timely fashion. (I could, obviously, I just wouldn’t. Probably.)
Weekly Menu 05.19.19
