WEEKLY MENU 05.19.24
The grill is heating during the Weekly Menu 05.19.24!
Our Weekly Menu 05.19.24 shows our love of 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 grilled this way, though, it becomes all-American.
We’re pressing Bert into service outside again with the Taco Burgers on Thursday. I like to ease him into summertime cooking whenever possible. Next week he’ll be grilling every night.
The Weekly Menu 05.19.24 pays homage to a NYC standard:
Traditional New York Style Cheesecake. We go to Keens Steakhouse in New York whenever we’re in the City. It’s a super old-timey place (it’s been around since 1885!) and provides an excellent dinner in a gorgeous setting. We always enjoy the entire experience, but the cheesecake. My lord, the cheesecake. I’ve been making cheesecakes since I first learned to bake, and real New York Cheesecake puts 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 approaching the beautiful simplicity of the single piece we shared at Keens.
But I’m no quitter, 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.)
We’ll lighten up with a big salad on Tuesday and dive right back into it with the One Pan Sausage Orecchiette on Wednesday. That’s how we role with moderation.
Weekly Menu 05.19.24
