The other night produced a dilemma. I had a request for chicken cordon bleu and I also had no desire to go through all the work necessary, the breading and baking .
So I thought why not try to BBQ a chicken breast stuffed with ham and cheese. It came out great .
Long ago I found one little trick to making cordon bleu that’s quite simple. Instead of wrapping the ham and cheese in a butterflied and pounded chicken breast, cut a pocket into the breast and using a piece of very thinly sliced ham that will be large enough to completely envelope the cheese. Wrap it around the cheese and then fold the open ends in so the cheese cannot seep out and insert into the pocket.
Ingredients for BBQ Chicken Cordon Bleu
1 Chicken breast per person
1 thin slice ham
1 wedge swiss cheese
BBQ sauce
Chili powder
Directions for BBQ Chicken Cordon Bleu
Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.
Cut a piece of cheese approximately ½” X ½” X 2″ from a 8 oz wedge of cheese.
Wrap the cheese in the ham and fold over the open ends to create a sealed envelope of ham.
Carefully insert the ham & cheese into the pocket you created in the chicken breast.
Dust all sides of the chicken breast with chili powder and allow to marinate for 1 – 5 hours in the refrigerator.
Just before placing on the grill, brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done. Times will vary depending on how hot your grill gets.
Brush more sauce on as necessary. Once cooked remove from the grill and allow to rest for 5 – 10 minutes, then serve.
Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.
Cut a piece of cheese approximatley ½" X ½" X 2" from a 8 oz wedge of cheese.
Wrap the cheese in the ham and fold over the open ends to creat a sealed envelope of ham.
Carefully insert the ham & cheese into the pocket you created in the chicken breast.
Dust all sides of the chicken breast with chili powder and allow to marinate for 1 - 5 hours in the refrigerator.
Just before placing on the grill brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done. Times will vary depending on how your grill gets.
Brush more sauce on as neccessary. Once cooked remove from the grill and allow to rest for 5 - 10 minutes, then serve.
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A simple recipe that has only one true rule to be successful, and that is don’t rush the cooking. You can use either a salmon steak or a filet, the filet sometimes is a little hard to turn but if you’re careful will work just fine.
You first want to get your grill hot, around 425º. Make sure once you have a hot grill that the grate is clean of any old grilling debris, brush the grill clean.
With a neutral oil, lightly oil and salt and pepper both sides of the salmon. You can of course, if your hesitant to directly cook the fish on the grill, use a quality fish grilling basket. Like the grill itself allow the basket to heat up before placing the fish in.
Just before cooking lightly brush the grill with vegetable oil using an old clean cloth (making sure it’s not a synthetic that will melt under heat) that has very little oil on it. Be very careful to watch for flare ups, if you have too much oil on the cloth it can drip and ignite a flareup and possibly ignite the cloth.
Place the salmon on the grill skin side down and allow it to cook for 4-6 minutes until the skin is starting to crisp and the fish comes easily off the grill.
I like to reoil the area where I’m going to place the fish after turning. Now flip and allow the fish to cook on the other side until done, another 4-6 minutes.
Serve with lemon and chives beurre blanc ( http://www.rantsravesandrecipes.com/lemon-and-chives-beurre-blanc) for a great meal.
heat grill to 425 and brush to clean all debris from grill. Lightly oil both sides of salmon and lightly salt and pepper. just before placing on grill lightly oil the grill being very careful to avoid flare ups. cook 4- 6 minutes skin side down first, until skin begins to crisp and fish is easily lifted from the grill. reoiol area where fish will be cooked on turn and turn fish and cook for 4-6 minutes until done.
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A Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk is still partly runny. A Mollet Egg Florentine is an egg cooked not quite hard served with spinach.
On of my pastimes is to go through very old cook books and I found one”The Hotel St. Francis Cook Book” by Victor Hirtzler which had recipes and menus for 365 days at the hotel. Needless to say there were many egg dishes. His version of this dish was a puree of spinach with the egg served on top.
In searching the internet I found Jacques Pepin’s take on the recipe with Mornay sauce over the top. Sounded good to me so I tweaked the recipe a little to fit my pantry and came up with the following recipe.
It makes an elegant brunch recipe and works well for a luncheon or light dinner with a salad.
Ingredients for Mollet Eggs Florentine
This recipe is for two to four persons.
For the Mollet Eggs Florentine:
2 mollet eggs per person
1# frozen spinach
2 shallots finely diced
½ tsp ground nutmeg
2 Tbs butter
Salt & Pepper
1 cup grated swiss cheese
For the Mornay Sauce:
2 Tbs butter
2Tbs Flour
1½ cups of ½&½ warmed
½ tsp salt and pepper (white if available)
2 Tbs Parmesan cheese
1 egg yolk (Optional)
Directions for Mollet Eggs Florentine
There are four distinct steps to the preparation of this dish. First the spinach, second the eggs, third the Mornay sauce and fourth the final assembly and broiling. None of the steps take a great deal of time and can be done in order and if you prepare everything in advance it should be a smooth operation.
If you have small au gratens do it in individual portions, or a larger au graten or baking dish will also work just fine .
For the Spinach:
You can use fresh if you like, but frozen works just as well. Defrost the spinach and press out most of the water in a towel.
In a sauté pan melt the butter Once the butter is beginning to brown add the shallot and cook until just wilted. Now add the spinach and nutmeg and salt and pepper and stir to combine and cook for one or two minutes.
If making individual dishes divide the spinach into the four dishes, and set aside, or if using a larger dish spoon the spinach evenly over the bottom of the dish.
For the Mollet Eggs:
Use a pan that can accommodate all the eggs in a single layer and is deep enough to cover them with water.
Using a push pin, puncture the large round end of the eggs, making a small hole (this will prevent them from cracking while cooking). Have a bowl with ice water ready to accept the eggs once cooked.
Bring the water up to a rolling boil. Carefully add the eggs and cook for 6 minutes NO MORE!. Remove the eggs once cooked from the boiling water and place into the ice water to stop the cooking.
Using the back of a knife or a spoon carefully cracked the shells of the eggs and gently peel, if they resist, peel under running water. Dry eggs and set on top of the spinach. You can make a small indentation in the spinach and place the eggs in them. Sprinkle most of the cheese over the eggs and spinach, reserve a small amount to top the eggs with.
For the Mornay Sauce:
In a sauce pan melt the butter then add the flour stir to combine all the raw flour and cook for about one minute. Add the warm ½&½ and whisk while bringing the mixture up to a boil. Once thickened add the salt & pepper and Parmesan whisking briskly to prevent the cheese from lumping together. Allow the mixture to cool a little, add the egg yolk and whisk very briskly to prevent the yolk from scrambling, you can omit the yolk if you want. Taste and adjust seasoning if necessary.
Mollet Eggs Florentine Assembly:
With the bed of spinach and the eggs nestled in, carefully spoon the Mornay sauce over the eggs and spinach and top the eggs with the remaining cheese.
Place under a broiler, but do not have the dish too close to the heat. You want it far enough away so as to allow the eggs to heat up before the cheese and sauce brown too much.
the eggs are heated and cheese and sauce beginning to brown
Very nice eggs with a nice cheesy sauce that even makes the green stuff almost palatable. Personally I would serve the eggs on a bed of prime rib, but I’m not the chef. Anyway 5 paws for the eggs and sauce.
Mollet Eggs Florentine
2014-12-22 18:48:34
Serves 4
A great dish for brunch ,luncheon or a light dinner
There are four distinct steps to the preparation of this dish. First the spinach, second the eggs, third the Mornay sauce and fourth the final assembly and broiling. None of the steps take a great deal of time and can be done in order and if you prepare everything in advance it should be a smooth operation.
If you have small au gratens do it in individual portions, or a larger au graten or baking dish will also work just fine .
For the Spinach
You can use fresh if you like, but frozen works just as well. Defrost the spinach and press out most of the water in a towel.
In a sauté pan melt the butter Once the butter is beginning to brown add the shallot and cook until just wilted. Now add the spinach and nutmeg and salt and pepper and stir to combine and cook for one or two minutes.
If making individual dishes divide the spinach into the four dishes, and set aside, or if using a larger dish spoon the spinach evenly over the bottom of the dish.
For the Mollet Eggs
Use a pan that can accommodate all the eggs in a single layer and is deep enough to cover them with water.
Using a push pin, puncture the large round end of the eggs, making a small hole (this will prevent them from cracking while cooking). Have a bowl with ice water ready to accept the eggs once cooked.
Bring the water up to a rolling boil. Carefully add the eggs and cook for 6 minutes NO MORE!. Remove the eggs once cooked from the boiling water and place into the ice water to stop the cooking.
Using the back of a knife or a spoon carefully cracked the shells of the eggs and gently peel, if they resist, peel under running water. Dry eggs and set on top of the spinach. You can make a small indentation in the spinach and place the eggs in them. Sprinkle most of the cheese over the eggs and spinach, reserve a small amount to top the eggs with.
For the Mornay Sauce
In a sauce pan melt the butter then add the flour stir to combine all the raw flour and cook for about one minute. Add the warm ½&½ and whisk while bringing the mixture up to a boil. Once thickened add the salt & pepper and Parmesan whisking briskly to prevent the cheese from lumping together. Allow the mixture to cool a little, add the egg yolk and whisk very briskly to prevent the yolk from scrambling, you can omit the yolk if you want. Taste and adjust seasoning if necessary.
Mollet Eggs Florentine Assembly
With the bed of spinach and the eggs nestled in, carefully spoon the Mornay sauce over the eggs and spinach and top the eggs with the remaining cheese.
Place under a broiler, but do not have the dish too close to the heat. You want it far enough away so as to allow the eggs to heat up before the cheese and sauce brown too much.
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