Ask a chef

[perchie.girl]

Quote:
do I need a small sauce pan to make it? I know volume makes a difference.

deb

 

[attimus]

Our take on the chicken cordon bleu

Filet of chicken hammered thin

Good amount of spinach

Crispy pancetta

Getting ready to wrap up some gouda inside

Tucking the end flush

Wrapped in caul fat

Panseared on all sides and set in oven

Finished not long after the cheese starts to ooze

Sliced, squeezed with lemon and served.

A.

 

[attimus]

do I need a small sauce pan to make it?    I know volume makes a difference.

deb

I do something similar to this in a -Saute pan for balsamic nuts. Don't see why it wouldn't work out.

 

[perchie.girl]

Our take on the chicken cordon bleu
Filet of chicken hammered thin

Good amount of spinach

Crispy pancetta


Getting ready to wrap up some gouda inside


Tucking the end flush



Wrapped in caul fat

Panseared on all sides and set in oven

Finished not long after the cheese starts to ooze

Sliced, squeezed with lemon and served.

A.

Oh Yummm..... that looks awesome

deb

 

[perchie.girl]

Quote:
a saute pan I have...

 

[attimus]

We finally used the morels on a plate at work.
Beef stroganoff.
Pan seared mushrooms in oil.
Added green onion and butter
Stroggie sauce consists of
a bit of our french onion soup
Dash of ketsup
Splash of soy and worchestershire
Reduce some, remove from heat
Healthy dollop of sourcream to thicken
The cut of meat we used is called tersa major.
Top noodles with meat and veg. Top this with sauce.

 

[mlm Mike]

Cheese and fruit appetizer.

That looks good!

 

[mlm Mike]

We finally used the morels on a plate at work.
Beef stroganoff.
Pan seared mushrooms in oil.
Added green onion and butter
Stroggie sauce consists of
a bit of our french onion soup
Dash of ketsup
Splash of soy and worchestershire
Reduce some, remove from heat
Healthy dollop of sourcream to thicken
The cut of meat we used is called tersa major.
Top noodles with meat and veg. Top this with sauce.

That looks and sounds delicious!

 

[limited25]

X2 to both

 

[lindalouly]

One of my husbands customers that owns an authentic Mexican restaraunt brought us these unbelievable burritos. Unlike I have ever tasted... A mix of Asian meets Mexico or maybe it's just authentic and I don't know. The chicken was light and flavored in a smokey citrus flavor... Pure fresh cilantro... Beans that were thin and didn't taste like any bean I don't know... Rice that was white not red but was flavored so good and light. And a green sauce that I am guessing is avacado cause it had that flavor only with citrus and peppers... I use to say I hated Mexican food... He might have made me a believer.