When the man comes around

As anyone who reads this blog on a regular basis (J and ummm nobody else I guess) I have changed the name, that’s because I really never had a good idea for a name, and even this one is a work in progress. Really the reason that I am doing this blog is because I was once told that I have lived an interesting life and I know way too many shortcuts and tips for someone my age. I loved that I was being flattered; I think it was because they found my cooking to be outstanding and they wanted to be invited back next week to see what I would create that time. That is the thing with my cooking, no matter what I make, I guarantee you it will never taste like that again (yes even your pasta J). I will experiment on it till the death of me. Back to the topic the person told me that I should write a book or a blog that I make into a book down the road with suggestions on things I know and that can help those who don’t know, and I do not wish to be a douche but way too many of you out there do not know that you could be living a life far beyond your financial means (and no I do not mean that you can spend more money, but rather spend less and live far better).

I guess that this is my manifesto, I will tell you my ‘secrets’ to living far better then you currently are on a smaller budget then you are currently. Yes it is totally pretentious to assume that, but hey one has to be to even write a blog and assume anyone else cares to read it.

So yesterdays recipe can be changed a hundred ways, using any different kinds of seasoned hams or cured ones (prosciutto’s) to cheeses (but please no American, or cheese product, try to use cheese’s that are full of flavor) but really it is a cheap dinner that would cost you a minimum of 20$ a plate at any restaurant, and you can make 4 plates for that price. Not to mention you look impressive and talented and really any schmuck can do it. You can also use pork medallions that you thin out well, or even steaks (beef or veal (if u can get veal do it, its extra $ but the taste is worth it)) that you pound out. So instead of going out for dinner next time and blowing 100$ at a restaurant with lousy service, shitty tasteless food and a crappy ambient (let’s face it most are just like that, and I worked in the industry so I know) cook him/her a beautiful dinner that they will remember forever. It worked for me; she has been mine ever since she had the first bite of the salad I made.

Partying and looking like a playboy and getting into events that 200-300 people are waiting at the door for while you walk in like a VVIP (that’s right, everyone is a VIP with facebook these day’s all that means is that more schmucks are at the door of a club waiting to get in because they are on the same list as 1000 other people, you want to have that extra V, trust me) will be discussed ad nauseam.

Please feel free to comment. If there is anything that everyone should do every day is speak up for what they think is right and true, otherwise you are wasting a right that millions died for.

And I heard a voice in the midst of the four beasts, And I looked and behold: a pale horse. And his name, that sat on him, was Death. And Hell followed with him.

LAVS CHICKEN CORDON BLEU

LAVS CHICKEN CORDON BLEU

For 4 people:

4 large skinless, boneless chicken breasts

8 Slices of Boars Head Pesto Parmesan Ham or Rosemary Sundried Tomatoes Ham, Medium Slices

4 pieces of a Boars Head Gouda or Smoked Gruyere (12 slices in that case cause smaller) or 8 slices of Swiss Cheese, all medium cut

Butterfly the breasts in half and pound them out a little so they thinner and longer and cook better, but leave the last edge closed, layer the slice of ham in the middle making sure all of it fits within the open breast on one half, put half the cheese slice on top of the ham, and then put the other slice of ham on top of that, and again put the 2nd half to the cheese slice on top. And close the breast by folding the other half over.

Beat 3 eggs (I use large eggs, if you use small ones use a few more) and add salt and pepper to it, I also add basil and a bit of crushed pepper. Pour mixture into a bowl.

Get flour and pour a an amount to cover a regular plate about half an inch think

Get bread crumbs and pour into a bowl, pour a lot as u will need them.

Get a breast and put in flour coating it well all over. Next take the floured breast and dip it in the beaten egg mixture, turn it over to coat on both sides, there should be no dry traces of flour on the breast and it should be covered in a nice eggy coat. Then bring the breadcrumbs plate close by and drop the breast into that. Flip it to coat on other side, again making sure that it is well covered with bread crumbs and at no part can u see chicken or egg or flour.

Pour oil into a pan covering it nicely all over with oil, if desired use olive oil, if not vegetable oil is ok too. Heat it till its hot, then drop the breasts into the oil on medium heat, after 3-4 minutes reduce heat (we have a stove from 1-9, I put it on 5 for first 3-4 minutes, then I drop it to 4) after about 7-9 minutes flip it over, make sure that it is nicely darkened, not burned but has a healthy golden coat. Again increase heat to 5 for first 3-4 minutes to get golden color, then drop it heat to 3, for last 3-4 minutes.

Serve Immediately, with mashed potatoes/broccoli/asparagus/peas/pasta that can be tossed in olive oil and garlic/ or roasted potatoes

ENJOY!