Tag Archives: cheese

Giant stuffed oddly-shapped chicken meatballs pretending to be Cordon Bleu

Yep, it’s exactly what it is.

So this is my take on the Chicken Cordon Bleu for someone who doesn’t feel like pounding chicken breasts or own a meat mallet.

Baked Cordon Bleu
Makes 4

stuff you will need

stuff you will need

  • 1 pound ground chicken
  • 4 slices of beef salami (or pastrami)
  • 4 oz Havarti, Gruyere or Swiss cheese
  • 1/2 – 2/3 cup panko breadcrumbs plus 1/4 cup for coating (pre-seasoned or add your own spices)
  • 1 egg
  • salt & pepper
  1. Combine chicken, egg, bread crumbs, and seasonings in a bowl
  2. Wrap salami around the 1 oz slab of cheese.
  3. Now wrap the salami & cheese with the ground chicken and form into a cutlet shape.
  4. Coat the cutlets in some bread crumbs.
  5. Bake, uncovered, at 350°F for 35-45 minutes or until juices run clear.
  6. Allow to rest for 5 minutes before digging in.

cordon bleu finished

How to make a quick “Grilled” Cheese Sandwich.

You’ll need:

2 slices of bread
2 slices of cheese
A toaster
A microwave

First toast the bread in the toaster. Take them out when done.
Then lay the toasts on a plate.
Take the cheese and lay each slice on top of the toasts.
Place the plate in the microwave and nuke on high for 15-20 seconds until the cheese is melted.
Put the two pieces together.
Eat.

Kurut

Kurut

It hails from the Middle East and Central Asia. It has many names. Qurut, quroot, koort, kashk, yazdie, aruul. Hard as a frozen jawbreaker and smelling of combinations of sour feet and funkified parmesan, these golf ball sized lumps of dried cheese curds are made by boiling milk down to a thick paste, then hand formed and dried in the sun as a means of preservation.

My sister and I stumbled upon these strange rocks in a market at Brighton Beach. The guy working there said they are eaten as is as a snack food. Sampling a chip in its dried form, the taste is saltier than a naval ship. A salty sour chalky jaw-busting pungent naval ship.

The kurut sat on my kitchen counter, as I try to figure how to make it more palatable. I soaked the curds in a bowl of water for about 18 hours and then simmered them for 20 minutes. The kurut held its shape and was much easier to nibble on, though the center was still a bit stiff. The soaking did help in taking some of the funky salty edge off, but the hot water treatment made my apartment smell like unwashed socks for two days.