FAMOUS FOOD 4

CORDON BLUE

           A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked, For chicken cordon bleu chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese.

           The French term cordon bleu is translated as "blue ribbon". According to Larousse Gastronomique cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook's apron.

           There are many variations of the recipe, all of which involve a cutlet, cheese, and meat. A popular way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swiss. The chicken breast is then rolled into a roulade, coated in bread crumbs and then deep fried. Other variations exist with the chicken baked rather than fried. In largely Muslim-populated countries, the halal versions of chicken cordon bleu are also popular, such that the chicken is rolled around beef or mutton instead of pork product. 

SURF AND TURF

           Surf and turf or surf 'n' turf is a main course which combines seafood and red meat. The seafood used may be lobster, prawns, or shrimp, which may be steamed, grilled or breaded and fried. When served with lobster, the lobster tail or a whole lobster may be served with the dish. The meat is typically beef steak, although others may be used. One standard combination is lobster tail and filet mignon.

           Surf and turf was often considered to symbolize the middle-class "Continental cuisine" of the 1960s and 1970s, with (frozen) lobster and steak as ersatz status foodstuffs for the middle class. The name has been reappropriated by more recent chefs such as Thomas Keller. A variation is the surf and turf burger, which is prepared with ground beef and various types of seafood such as lobster, shrimp or crab.