Kosher Dosher...“I am a culinary Heretic"

Chicken Cordon Bleu has an interesting history, but I won't bore you with all the details, but please click the link above for more information. This has to be one of the simplest dishes to make because it's an easy technique to master.  I've made many versions using different meats, herbs, spices, cheeses, and stuffings. My most recent creation using this method was a Beef-Roulade . Also, you can wrap in Puff Pastry and bake instead of frying!! Only limited to your imagination.  Butterfly the breasts with a very sharp knife making sure to keep them intact. Place chicken on a large cutting board between plastic wrap spritzed with a little water. The water will prevent tearing, allowing the chicken to move around while being pounded.   As you can see, I chose the Mccormick's Brushetta Blend, which is one of my favorites to use for this application. But feel free to season with whatever you want. Next, grate on your cheese or layer it with maybe gruyere or swiss. If y...

This food takes me back to my childhood. I grew in the melting pot of Brooklyn, NY, and throughout my childhood and a wee bit into young adulthood, food was an integral part of life. When I moved out of NYC, I quickly noticed that was not the case. Food was a fundamental necessity that memorialized good times, bad times, family parties, and religious holidays. Food is an essential component of life.  My paternal Grandparents' family was from Palermo, Sicily, and Poland/Russian (Jewish). It's prevalent in NYC for Italians and Jewish people to marry. My mom's side were Eastern European Jews. My maternal Grandfather was born on a train on their way to Germany trying to escape the pogroms. He was 16 when he arrived in the states. The vast majority of them remained in Germany and Eastern Europe. But that's for another story. As stated earlier, my paternal Grandfather's (first-generation) family was from Palermo, Sicily, and the whole family were unbelievable cooks. He ma...