Made this recipe for my wife and kids on Mother’s Day. Special thanks for posting this recipe. It was crazy good! The jalapeño addition sent this recipe through the roof.
Just wanted to say my wife got me the STCG 7" Nakiri knife as a Christmas gift. Last night was my first time using it and let me tell you, it is razor sharp! My dumb ass cut the tip of my thumb off cutting tomatoes. Excellent knife! 1 and 7/8 thumbs up! Would recommend.
My hubby did this recipe and it turned out wonderful. We got 2 meals out of this. It was made out of 11 oz breast. And baked in the oven for about 50 minutes. I have pictures if you want
OMG, we just tried this and you knocked it out of the park!! We had it with noodles and we’ve come up with a new dish by adding the jalapeños to the sauce, it’s now Southwest Alfredo when you put the sauce over the noodles as well. We will definitely be making this again. Thank you for all your dishes you share.
I remember the first time having this for dinner when I was a little kid. It was the best chicken dish I ever had and still is 40+ years later. I was surprised to learn that my dad had made it. Turns out he could cook like a champ.
Je comprends pas comment ils font… Ils veulent vraiment pas faire juste une cuisson à la poêle avec un fond d’huile, il faut le litre d’huile tout le temps 😂
Been watching from West Virginia for a few years, and because of you I love cooking. Two weeks ago I visited some friends in California and we went to San Diego, I went to Not Not Tacos and it was amazing!
Happy New Year! 🎉 As we usher in a fresh chapter, may the coming year be filled with joy, success, good health, and countless memorable moments for you and your loved ones. May it bring new opportunities, growth, and positive experiences. Here's to new beginnings, exciting adventures, and the fulfillment of your dreams. Cheers to a wonderful journey ahead in the year 2024! 🌟🥂
Totally agree! I love CCB, but always thought it needed some heat. I had tried various hot sauces and Sriracha but it always changed the flavor. But, that jalapeno cream sauce might be just the thing!
I made it and it was delicious. You didn't say how long to put in the oven after deep frying, but I did about 30 minutes at 400 degrees and used a thermometer to check when the inside was 165.
Pro-tip. If you have storage room (freezer, refrigerator) always save the juices from pickles/jalapenós/banana peppers/olives...you can enhance the flavor of so many foods. Makes for an awesome addition to a Bloody Mary mix as well 😉
Yum, going to try the cheese spread and the gravy! Request: QUEENSLAND CHICKEN & SHRIMP PASTA Grilled chicken and shrimp and fettuccine tossed in a bold Alfredo sauce, from the Outback. Mostly interested in the exact copy of the Alfredo sauce! Thank you.
Ok if you’re talking requests I have one for you. Chicken Divan. A local restaurant near me used to make this dish snd it was incredible. I’ve tried to replicate it but haven’t gotten it quite right. The boneless chicken breast was fried in a tempura batter. The sauce had a mild lemon taste, creamy and delicious. I would live for you to give it a whirl. Thanks in advance!
When I make this my secret ingredient for the sauce is lots of white pepper and a big tablespoon (probably two) of spicy European mustard. Gives it such a nice depth of flavour and heat just like the jalapenos would.
A block of Velveeta cubed, a cup of milk, melted together then add a jar of pimentos and a blended can of jalapenos and you have the best cheese dip ever
As always a great video sir. If you ever make this for a dinner rather than the addition of jalapeño juice in your sauce try Prosecco white wine vinegar. It’s incredible. I can’t wait to try it your way. We love jalapeños HAPPY NEW YEAR
I would have put bacon AND ham. Nice touch with the jalapeno vinegar juice, but make sure it's from the brand called "La Morena". Nice heat and flavor profile.
like how your videos always have your humor and personality in it, just feels so natural and real! plus the food you make just always come out so well and very precise it😮💨🫰
I wanna see your most creative concoction using a minimum ingredients list, but no limited to… 1)Pappardelle 2)Grill Smoked Garlic 🧄 Butter 🧈Oil 🫒 3) Smoked Gouda 🤞🏻
Sam and Max. It's Esther here.. When you sprinkled the salt and pepper on chicken, I added some Slap Yo Mama on there to give it some taste. Then, I added my cheese and ham. Also, in my flour to coat the chicken, I added some ChikaChika Boom Spice ( from Albertsons). I have one question my Bashemal sauce,my family said, made their mouth taste like a rubbery dry taste. They liked the concept. Did I do something wrong? Or is that the flour taste?
They should do a show stuffing different items inside the chicken I've had a Buffalo stuffed, Broccoli stuffed, a butter sauce stuffed only limited by Sam's imagination
@@kyanothesacredfoo222 Did you ever have the "MAGIC PAN" crepes called Chicken Mornay, with chicken and broccoli, in a Creamy Bechamel Sauce ? Great flavors. (same era).
I lived in Germany for 14 years while serving in the US Army. During that time, I must have tried Cordon Bleu in five different countries, and not one was served with a sauce. There were lots of other subtle variations, but no sauce. I don't remember ever thinking that a side sauce was necessary.
My favorite way to do Cordon Bleu is to not bread it or deep fry it but instead wrap it in bacon and bake it. Much healthier when it's all said and done without all the oil and bread. I've never rolled it up like that before though so I am going to try that out. I would love to have less cheese "leakage".
I'm not a big fan of ham and swiss but this video got me thinking. I bought some prosciutto and sharp provolone and I plan to Italianize this recipe! Might add some spinach as well. Thanks again, Sam for another useful video!
SAM!! Long time viewer; first time commenting. Thank you & the family for sharing your work!! I mimic your work to the best of my abilities & everyone always seems to enjoy my food. Happy New Year to you from Maryland!! The comedy ALSO is WILD! 😂 🤟🏿🤟🏿
Believe it or not, when I was in the Navy, my first ship used to serve Cordon Bleu occasionally when we were underway. Those were ALWAYS banner days for the crew. 😁
@@adamyoung480 One sea story about the HTs on my first ship: The ship's macerators (the grinders/pumps that processed out the waste from the heads) were always clogging up, so it fell to the HTs to 'blow the sh*tters', as it were. They'd do this by reverse pressurizing the 150 psi sea water used for the heads. Of course, when they did this, everything in the pipes and the toilets came back up. WITH AUTHORITY. So immediately after blowing the sh*tters, they'd have to don white paper 'bunny' suits to begin decontamination of the space. One day, the HTs blew the sh*tters and discovered a special surprise: It was a t*rd, 15" long, and about 3 inches in diameter. That was the biggest anyone had ever seen, and my buddy Johnny (an HT who had serious mental deficiencies 🤣) decided they needed to memorialize the occasion, so he laid the trophy across his forearm and had one of his shipmates take a photo. It's like he was holding a prize bass, but browner. Like I said, mentally deficient, that one (actually we all were). Johnny was also a biker who died a few years ago, rest his soul, but he always had the best outlook on everything, as in 'when life hands you t*rds, you make 'em FIRST PRIZE...'
My dearest Big Sam and the brothers. a revision if i may. screw the flour and sauce. butterfly the chicken smash, season ,sliced ham, swiss cheese, roll up then wrap with bacon. smoke until done. top with bbq sauce of choice. Secondly the perfect side to said bleus. 1 head red/purple cabbage cut in half. place round side down in foil.cut tic tac tos 1 inch on top flat side not all the way thru. cover with italian dressing, 1 /2 bottle. then 2 tablespoons apple cider vinegar, 1 pack chopped bacon. SPG. wrap tight cook 45 mins. on grill at 375. open cover with 1 whole bag parmesan or shred at your discretion. leave open back on grill for 15 more minutes just to set cheese. boom mind blown!!! YOU ARE WELCOME.
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
Yes!!!!!! Finally!!!!!!!!! Thank you Sam!!!!
Took him long enough… Huh?! 😂
Thank YOU Dank!!!
@@amtscat05 🤣 better late then never!
I searched for this comment. Thanks Dank!
What day is it now?
Made this recipe for my wife and kids on Mother’s Day. Special thanks for posting this recipe. It was crazy good! The jalapeño addition sent this recipe through the roof.
Just wanted to say my wife got me the STCG 7" Nakiri knife as a Christmas gift. Last night was my first time using it and let me tell you, it is razor sharp! My dumb ass cut the tip of my thumb off cutting tomatoes. Excellent knife! 1 and 7/8 thumbs up! Would recommend.
I love your cooking and I would love to see your take on a beef rouladen or even sauerbraten with Kartoffelklöße (potato dumplings in English).
My hubby did this recipe and it turned out wonderful. We got 2 meals out of this. It was made out of 11 oz breast. And baked in the oven for about 50 minutes. I have pictures if you want
Kudos to Dankoz332 and Sam for the episode.
Thank you, Mr. Dank Ounce. You had Sam and Family bring back a favorite childhood favorite of mine.
I believe it's pronounced dankoz
The way he pronounces bleu as blue....Muricans just don't understand cultures
OMG, we just tried this and you knocked it out of the park!! We had it with noodles and we’ve come up with a new dish by adding the jalapeños to the sauce, it’s now Southwest Alfredo when you put the sauce over the noodles as well. We will definitely be making this again. Thank you for all your dishes you share.
I love how this whole video is basically dedicated to dankoz.
Thanks DankOZ, appreciate the perseverance
There's a reason Sam has over 3.5 million subscribers.
He's a natural no gimmick and not fake. ❤
This is the kind of cooking I love to see. I loved the addition of the spreadable cheese, the lovely sauce, it was inspired.
I remember the first time having this for dinner when I was a little kid. It was the best chicken dish I ever had and still is 40+ years later. I was surprised to learn that my dad had made it. Turns out he could cook like a champ.
As soon as my dad comes back with the milk, I just know he's going to whip me up something this good as well!
Most underrated 🇫🇷 recipe but the fact that you literally fried it makes the dish completely different ! Bon travail !
oh really i thought this was a swiss dish? still amazing regardless though!
Je comprends pas comment ils font… Ils veulent vraiment pas faire juste une cuisson à la poêle avec un fond d’huile, il faut le litre d’huile tout le temps 😂
Do a video of how you make them would be interesting to see your spin on it
its swiss not frensh
@@superfantasticclub "President's Choice" brand (frozen entree) refers to this as: "Chicken Swisse"
Been watching from West Virginia for a few years, and because of you I love cooking. Two weeks ago I visited some friends in California and we went to San Diego, I went to Not Not Tacos and it was amazing!
That’s some serious dedication my friend.
Happy New Year! 🎉 As we usher in a fresh chapter, may the coming year be filled with joy, success, good health, and countless memorable moments for you and your loved ones. May it bring new opportunities, growth, and positive experiences. Here's to new beginnings, exciting adventures, and the fulfillment of your dreams. Cheers to a wonderful journey ahead in the year 2024! 🌟🥂
I think this guy derseves an autographed t shirt from Sam too for being so persistent with his request!
He gets so high all the time and just forgot that he posted it the day before.
....day after day for 706 days.
Totally agree! I love CCB, but always thought it needed some heat. I had tried various hot sauces and Sriracha but it always changed the flavor. But, that jalapeno cream sauce might be just the thing!
How about a stromboli video? It's one of my favorite things to make, and I don't think you've done one yet
This requestor has one of the best names ever. And this dish was iconic growing up in my house.
I like mine with a lemony hollandaise sauce. The sauce is everything..
The way he veered off the path on the bechamel is the exact way someone who smoked a dank oz would so it worked out perfectly looks delicious
*God Bless you Sam and Crew - Happy Holidays!!!*
That looks awesome and delicious!! I look forward to trying this at some point. I'm glad he didn't give up asking because I love chicken cordon bleu
That looks amazing. The jalapeno bechamel is where it's at. That would be bomb on anything.
Oh man!!! I followed this to the T, and it came out amazing! My wife’s favorite meal so far!!!
What a coincidence, I got a dank ounce for Christmas too! 🤙
Thanks for this one. I did a Siracha sauce on the fly and it turned out great!
I made it and it was delicious. You didn't say how long to put in the oven after deep frying, but I did about 30 minutes at 400 degrees and used a thermometer to check when the inside was 165.
As soon as I seen the thumbnail I was like what he finally did it
Love so many of the recipes! Your chicken enchiladas are a go-to recipe for me! Request: Tacos Alambre!
Yes this please!!!!!
Childhood memories of special occasions right there. The kitchen would smell great all afternoon. Prepared in the oven with a white wine sauce.
I order this everytime i go to a restaurant with nothing in mind. It has never let me regret my decision ❤
Everyones n da comments looking for good old Dank oz😂😂😂 Dank has left the building he gave up hope after over 700 request!
Persistence pays off...a great lesson for everyone. Oh, and that chicken cordon bleu looks amazing!!
That roasted garlic can go in anything but omg I love Sam's ideas lol. I want this soo much!
Hahaha alright dankoz332 hahaha. Man went 2 years commenting everyday. Not just every video, but everyday. I love cord on Bleu
@3:08 I recognize that move of simplicity.....and not a DAMN thing wrong with research!!....nicely incorporated!!
Pro-tip. If you have storage room (freezer, refrigerator) always save the juices from pickles/jalapenós/banana peppers/olives...you can enhance the flavor of so many foods. Makes for an awesome addition to a Bloody Mary mix as well 😉
I would like to see your take on how to make beef jerky and see what different flavors Sam comes up with.
That looks absolutely delectable! Great video!
One of my absolute favorite dishes . The recipe looks 🔥
I wonder how this dish would be air fried, awesome video guys!
If you dunk it in oil, pretty good, if not bad.
less toxic
Looks like a good candidate for the air fryer
Yum, going to try the cheese spread and the gravy! Request: QUEENSLAND CHICKEN & SHRIMP PASTA Grilled chicken and shrimp and fettuccine tossed in a bold Alfredo sauce, from the Outback. Mostly interested in the exact copy of the Alfredo sauce! Thank you.
@dankoz332 where you at?
A man of the people, for the people. Thank you!
Ok if you’re talking requests I have one for you. Chicken Divan. A local restaurant near me used to make this dish snd it was incredible. I’ve tried to replicate it but haven’t gotten it quite right. The boneless chicken breast was fried in a tempura batter. The sauce had a mild lemon taste, creamy and delicious. I would live for you to give it a whirl. Thanks in advance!
I use crushed up Kettle Jalapeno chips for the breading
When I make this my secret ingredient for the sauce is lots of white pepper and a big tablespoon (probably two) of spicy European mustard. Gives it such a nice depth of flavour and heat just like the jalapenos would.
smoky gouda , capocollo , olive tapenade would be an interesting mix.
One of my Dad's favorites. I can't wait to give this version a try!
Well, now Dankoz has to keep it going. Lol.
That looks delicious... especially with the jalapenos in the sauce!
Sam little tip , if you salt and pepper before you tenderize the meat you will actually pound the seasoning into the meat .
A block of Velveeta cubed, a cup of milk, melted together then add a jar of pimentos and a blended can of jalapenos and you have the best cheese dip ever
Pea and ham soup poured over meat and potato pie Plenty of Black pepper.❤
As always a great video sir. If you ever make this for a dinner rather than the addition of jalapeño juice in your sauce try Prosecco white wine vinegar. It’s incredible. I can’t wait to try it your way. We love jalapeños
HAPPY NEW YEAR
I would have put bacon AND ham. Nice touch with the jalapeno vinegar juice, but make sure it's from the brand called "La Morena". Nice heat and flavor profile.
i put green olives in the middle, it's heaven
Love it, good food. Good vibes nothing but love for the channel
Loving the addition of jalapenos. I might actually try to make this. Not a huge fan of Swiss suggestion for a good substitute?
like how your videos always have your humor and personality in it, just feels so natural and real! plus the food you make just always come out so well and very precise it😮💨🫰
I vacuum seal after the freezer and sous vide. Then I only have to deep fry for color
Looks amazing!!!
Now for my request….. pineapple fried rice!!!
Besides putting the chicken roll in the freezer; would you consider cooking it sous vide before breading?
Sam you need to make a Spanish Tortilla. I’m sure you will love it.
I wanna see your most creative concoction using a minimum ingredients list, but no limited to…
1)Pappardelle
2)Grill Smoked Garlic 🧄 Butter 🧈Oil 🫒
3) Smoked Gouda
🤞🏻
Sam and Max. It's Esther here.. When you sprinkled the salt and pepper on chicken, I added some Slap Yo Mama on there to give it some taste. Then, I added my cheese and ham. Also, in my flour to coat the chicken, I added some ChikaChika Boom Spice ( from Albertsons). I have one question my Bashemal sauce,my family said, made their mouth taste like a rubbery dry taste. They liked the concept. Did I do something wrong? Or is that the flour taste?
They should do a show stuffing different items inside the chicken I've had a Buffalo stuffed, Broccoli stuffed, a butter sauce stuffed only limited by Sam's imagination
Like "can you burrito it?" only "can you stuff it in chicken"!
I first had broccoli stuffed chicken cordon blues and they were my favorite
@@kyanothesacredfoo222 Did you ever have the "MAGIC PAN" crepes called Chicken Mornay, with chicken and broccoli, in a Creamy Bechamel Sauce ? Great flavors. (same era).
@@lorrainegunn4111 no but that sounds delicious
my family makes this every once in a while and im surprsied i've never considered deep frying them.
Looks good though!
Chicken Cordon Bleu is one of my personal favs. Thanks Sam.
How about a Tourtiére?
Good Canadian food!!
I lived in Germany for 14 years while serving in the US Army. During that time, I must have tried Cordon Bleu in five different countries, and not one was served with a sauce. There were lots of other subtle variations, but no sauce. I don't remember ever thinking that a side sauce was necessary.
Sam, you know what I would love? Take your fave deep fryer recipes and sub crushed Cheez-Its for the panko! Maybe do a side-by-side...
Looks amazing. Could you do this in air fryer?
My favorite way to do Cordon Bleu is to not bread it or deep fry it but instead wrap it in bacon and bake it. Much healthier when it's all said and done without all the oil and bread. I've never rolled it up like that before though so I am going to try that out. I would love to have less cheese "leakage".
I'm not a big fan of ham and swiss but this video got me thinking. I bought some prosciutto and sharp provolone and I plan to Italianize this recipe! Might add some spinach as well. Thanks again, Sam for another useful video!
How long does this go in the oven? Everything else is outlined except that fairly crucial part.
Use prosciutto and provolone for a flavor twist.
Thank you Sam & Sons for the Cordon Bleu I will now do this every time.
THANK YOU DANKOZ!!!!!!!!
It's hard to watch anything else after you just showed me one of my most favorite things to eat
Chancie's new nickname: Dank Ounce! 🤣🤣
Looks delicious. Lasagna next please!!!
I hope my culinary teacher in my culinary class teaches us this since im in an class where it’s made to teach how to cook like a professional chef
SAM!! Long time viewer; first time commenting. Thank you & the family for sharing your work!! I mimic your work to the best of my abilities & everyone always seems to enjoy my food. Happy New Year to you from Maryland!! The comedy ALSO is WILD! 😂 🤟🏿🤟🏿
say something DankOZ!!
Yes! One of my top 10
I'll have to try the jalapeños cream sauce, I usually do a Lemon Tarragon cream sauce
Believe it or not, when I was in the Navy, my first ship used to serve Cordon Bleu occasionally when we were underway. Those were ALWAYS banner days for the crew. 😁
Aloha. We never had cordon bleu on either of my ships, but I’ll never bitch about the food we did have. Gotta love those MS!
@@adamyoung480 Absolutely. The first three groups I always got to know on my ships were the MSs, the HTs, and the PNs. 😅
@@Wichitan Aloha. I avoided the ht’s, but I see where you’re coming from.
@@adamyoung480 One sea story about the HTs on my first ship: The ship's macerators (the grinders/pumps that processed out the waste from the heads) were always clogging up, so it fell to the HTs to 'blow the sh*tters', as it were. They'd do this by reverse pressurizing the 150 psi sea water used for the heads. Of course, when they did this, everything in the pipes and the toilets came back up. WITH AUTHORITY.
So immediately after blowing the sh*tters, they'd have to don white paper 'bunny' suits to begin decontamination of the space.
One day, the HTs blew the sh*tters and discovered a special surprise: It was a t*rd, 15" long, and about 3 inches in diameter. That was the biggest anyone had ever seen, and my buddy Johnny (an HT who had serious mental deficiencies 🤣) decided they needed to memorialize the occasion, so he laid the trophy across his forearm and had one of his shipmates take a photo. It's like he was holding a prize bass, but browner.
Like I said, mentally deficient, that one (actually we all were). Johnny was also a biker who died a few years ago, rest his soul, but he always had the best outlook on everything, as in 'when life hands you t*rds, you make 'em FIRST PRIZE...'
Can't wait to visit one your restaurants, or all of them quite frankly" when I visit all the way from NY in April!!!
Egg Drop Soup that reheats thick!
How about making Spetzofai??
This is my favorite meal! Thank you!
Love y'alls videos. Can we get a link to that shirt PLEASE MAX?
My dearest Big Sam and the brothers. a revision if i may. screw the flour and sauce. butterfly the chicken smash, season ,sliced ham, swiss cheese, roll up then wrap with bacon. smoke until done. top with bbq sauce of choice. Secondly the perfect side to said bleus. 1 head red/purple cabbage cut in half. place round side down in foil.cut tic tac tos 1 inch on top flat side not all the way thru. cover with italian dressing, 1 /2 bottle. then 2 tablespoons apple cider vinegar, 1 pack chopped bacon. SPG. wrap tight cook 45 mins. on grill at 375. open cover with 1 whole bag parmesan or shred at your discretion. leave open back on grill for 15 more minutes just to set cheese. boom mind blown!!! YOU ARE WELCOME.
ps wouldnt hurt with a chopped onion in there as well
Sam please make a New Orleans style muffuletta they’re amazing
can u do more recipes for weight loss that easy to do ??? 🤨that taste good
Yes, a family that forgets his kid for nearly 2 years! Home Alone 1 and 2 has got nothing on you😂