You're My Boy Bleu!!!

It gets boring sitting at home while Suzy works days and I work nights. My time is often spent playing Xbox, walking Laila, and watching TV. Usually Suzy comes home and finds the TV on channel 50 because the CW has all the quality programming I like. Judge shows (like Mother like Son), Steve Wilkos, and Maury Povich help pass the time until I have to get to work.

By the time I get off, it's either bedtime for Suzy or she is already fast asleep. If there is nothing worth watching on the DVR, I turn on the Food Network, the Cooking Channel, and the Travel Channel to check out all the cooking/food shows since Judge Judy and Judge Mathis are nowhere to be found. Sometimes I see something that I have to make.

A couple weeks ago, I was up late watching Tyler's Ultimate and he was sharing his recipe for Chicken Cordon Bleu. I was intrigued because the last time I had one was from a frozen Hot Pockets box. My old roommate used to buy them by the dozens. So I decided that I would make it the next day for Suzy and I before work at Bonefish.

The process was not as hard as I expected.

Ingredients
4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water
Directions
Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.

I was able to prepare this ahead of time and put it in the fridge for a couple hours to set the shape. You can also use toothpicks but remember to remove them before serving. I also added an extra step and seared the roulades in a skillet with 2 teaspoons of EVOO to add color and flavor.

Suzy and I have a story book romance. The only "setback" in our relationship is the opposite work schedule. We adjust and deal with it. It helps working at Bonefish since I need the flexibility with our wedding coming up. But after the wedding, I am looking to get back into the daytime workforce. Since I won't be up late nights when that transition occurs, I better get my recipe ideas together now. And clear the DVR... can't miss my daytime lineup on the CW!

Don't Get Saucy With Me!!!

Suzy and I like salmon and it's readily available at most grocery stores. Not to mention we can get it in many different varieties at Bonefish. We have run out of a lot of food on any given night being that the seafood is delivered fresh everyday. But in my two years of working at Bonefish, I never heard a manager say "86 Salmon!"
(Now watch it happen tonight)

The best thing about salmon is it goes well with a variety of sauces. I have made salmon countless times for Suzy and I, but we have yet to have the same marinade or sauce. Some of the choices have been a teriyaki/ginger/garlic marinade:
Ingredients
1/4 c of cold water
1/4 c of soy sauce
2 tbspn of cornstarch
3 tbspn of brown sugar
1 minced garlic clove
1 dash of fresh grated ginger
How to make it
In your saucepan stir constantly while adding 1 c of water, brown sugar, soy sauce, ginger, garlic and bring to a boil.
Take the cornstarch and dissolve it in a 1/4 c of cold water and add to the sauce.
Consistently stirring allow the sauce to thicken.
If your not happy with the thickness of the sauce then add more water or soy sauce. You can either use this as a marinade or as a glaze while grilling.

One of our favorites, which will be on the menu at our wedding, is a cream dill sauce. You can use sour cream or heavy cream, but Suzy has made me a lot more health conscience so I use non-fat yogurt.
2 teaspoons freshly squeezed lemon juice
6 ounces plain yogurt
1/8 cup chopped fresh dill
1 large clove garlic, finely chopped
Simply mix the ingredients in a bowl and pour over the finished salmon.


This weekend, Toni came by and I made the Pan Asian sauce that is featured on the menu. It was relatively simple to make and bursts with flavor.
2 tablespoons of olive oil
2 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons peanut sauce
1/2 cup ketchup
1/2 cup oyster sauce
1 tablespoon lemon juice
2 tablespoons water
1/4 cup sugar
2 tablespoons coarsely chopped cilantro
Instructions
Sauté the olive oil, ginger and garlic until tender.
Add soy sauce, peanut sauce, ketchup, oyster sauce, lemon juice and water; bring to a simmer. Stir in sugar and simmer on low heat for 3 minutes or until sugar dissolves. Remove from heat and add cilantro. If sauce appears too thick, add water to thin. Pour this over the cooked salmon with julienne carrots and sauteed spinach.


We have gone without a sauce and used a blackened seasoning recipe. The measurements that follow are not per fish!!!!! Please don't do that to your loved ones! Blend the spices in a bowl and either store it in an empty spice container or plastic sandwich bag. Then use it whenever you want to spice up your meal.
Ingredients:
1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne pepper
2 teaspoons black pepper
1/2 teaspoon leaf thyme
1/2 teaspoon leaf oregano

The most important part of the meal is the salmon. The easiest and best way to prepare salmon for me is to use a two-part cooking process. First I put a couple teaspoons of olive oil in a oven safe skillet. (Thanks Paul & Joan!) Season the salmon with a little salt and pepper if you are not blackening it. When the pan is hot, add the fish and brown the non-skin side for 3-4 minutes depending on thickness. Flip once and only once and put the skillet in the oven on 275 for a few minutes to finish the process.
Enjoy with any of the variations offered or create your own flavorful salmon dish!