Chicken "cordon bleu"

Discussion in 'Poultry' started by jared101, Jul 10, 2011.

  1. jared101

    jared101 Fire Starter

    Ok so here is my first attempt at chicken of any kind on the smoker.  I made a chicken cordon bleu with spinach, mushrooms, sun-dried tomatoes, and fresh mozzarella.  

    Here is the q-view.

    [​IMG]

    Ready to go in the smoker.

    [​IMG]

    After about 3 hours in the smoke, and here comes the money shots. 

    [​IMG]

    [​IMG]
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Looks really darn yummy, Isn't cordon bleu... chicken, ham and swiss? [​IMG]
     
  3. jared101

    jared101 Fire Starter

    Yes, thus the "" also, there is prosciutto in the middle as well.  But it was more of a play on cordon bleu.
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Ok so here is my first attempt at chicken of any kind on the smoker.  I made a chicken cordon bleu with spinach, mushrooms, sun-dried tomatoes, and fresh mozzarella.  

    Here is the q-view.

    I must have missed the prosciutto part, but anyway's not a cordon bleu. Sorry
     
  5. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Hey Jared,

    That looks delicious and you have my preferred drink.

    Technically it's not 'cordon blue' as the recipe is known in the States, but 'cordon blue' means a 'blue ribbon' and IMHO yours deserves a cordon blue!

    Tell me, what did you use for the chicken to make a fattie that big, it looks pretty uniform in thickness.

    Gene

    Interesting, ...you live in 'post' Oklahoma.
     
    Last edited: Jul 10, 2011
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

  7. jared101

    jared101 Fire Starter

    I used chicken breasts, the boneless skinless kind, and pounded them flat, about a 1/4 inch thick.  I actually used an old cast iron skillet to pound them out, a little easier to make them uniform with the larger surface area.  

    Poteau, was an old indian trading post.  That is where the name came from.  

    Thanks for looking.
     
  8. teeznuts

    teeznuts Master of the Pit

    Whatever it's called I wanna make it. Looks good. How many breasts are in each roll up? Those things look huge!
     
  9. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Interesting..., according to Dictionary.com:

    Cordon bleu is a noun of French origin first used in 1720-1730 and it was the sky blue ribbon worn as a badge of the knights of the highest order of French knighthood under the Bourbons.

    Cordon bleu used as an adjective is a dish made with thin slices of veal or chicken stuffed with ham and cheese and then sauteed.

    Well, ...I've learned something new tonight!

    Jared, for the gee whiz file, ...a poteau in French is a post for support, the closest word for a trading post would be quincaillerie (it took me years before I could pronounce it), ...can't you just imagine a French trader asking, "where is the quincaillerie," it would of probably have gotten him shot for cussing, so they probably called it the poteau between themselves when referring to the trading post, ...just guessing.

    Have a good evening, ...now I'm thinking about making cordon blue with some veal I have in the freezer,

    Thanks,

    Gene
     
  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Awesome looking cordon bleu   Jared! [​IMG]

    I did one last night with smoked Canadian bacon and gruyere cheese.
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    Jared from here it looks yummy thanks for the Qivew
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Whatever you call it, it sure looks good! Great job!
     
  13. jared101

    jared101 Fire Starter


    There is just one chicken breast in each roll up.  they got pretty big when we pounded them out.
     
  14. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    I think it looks damn good.  

    I've seen alot of play on "classic" "dish"es on this site.
     
    Last edited by a moderator: Jul 11, 2011
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Jared....Mornin'

    Great idea... I'm no gourmet......I've been told I'm a gourmand.......I think that is a nice way to say...pig...when it comes to food. But it has to be good food. 

    Anyway, that looks like it tastes deeelllishhhh, It is on my list of things to try.

    You get the blue ribbon award from me, I don't care what you call it.......[​IMG]
     
    Last edited: Jul 11, 2011
  16. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Congrats on the Blue Ribbon and on breathing fresh life into a dish that's been doomed to grace the plates of second rate wedding receptions and sales conventions the world over! I'm going to have to try it this weekend. Thanks for the inspiration!
     
  17. brokenwing

    brokenwing Meat Mopper SMF Premier Member

    Jared congrats that looks delicous!   I dont care what you call it, man i would love to have a slice of that.
     
    Last edited: Jul 11, 2011
  18. I don't think it matters what you call it. It looks pretty damn awesome from here.
     
  19. jared101

    jared101 Fire Starter

    Thanks everyone, just trying to revieve a classic.
     
  20. venture

    venture Smoking Guru OTBS Member

    Whatever the Frenchies say must be right?

    Having said that, they made some pretty good food, too.

    Whatever it is I would eat some of that.

    Good job!

    Good luck and good smoking.
     

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