Frank The Tank
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00:00Mmm.
00:02Monja, Monja, bon appétit, let's eat.
00:06It's time for Tanks Cooks.
00:10Bonja, Monja, bon appétit, let's eat.
00:14It's time for Tanks Cooks.
00:16It's time, it's time, it's time once again for Tanks Cooks.
00:20Bonjour! Ha, yeah, oh yes.
00:24Ho, ho, ho, ho, ho. Oui, oui, monsieur.
00:28The Olympics are starting up in Paris.
00:32And what better way to celebrate than by cooking a fine French dish
00:36as we are Monja, Monja, and emphasizing the bon appétit.
00:40Yes, that's right, the bon appétit.
00:44And I'm making some chicon cordon bleu.
00:48That's right, chicon cordon bleu, which means
00:52blue-ribbon chicken. No gold medals here.
00:56Uh, I guess, uh,
01:00what would that be, uh, chicon or dog?
01:04Alexa, how do you say gold in French?
01:12Alexa, how do you say gold in French?
01:16Gold in French is...
01:20Ugh, ugh, sounds like me watching the Mets play.
01:24Ugh, that's going to be us watching the men's basketball team this year.
01:28Ugh, so I guess
01:32chicon cordon, ugh,
01:36didn't sound so appetizing, so it was blue-ribbon and not gold medal.
01:40I mean, ugh, so this year they'll be competing
01:44for ugh, ugh,
01:48ugh, well hopefully this doesn't make you go ugh
01:52as I'm making some chicon cordon bleu.
01:56And, uh, we have to start off by pounding the chicken.
02:00Pound, pound, pound, pound the chicken.
02:04Pound, pound, pound, pound the chicken.
02:08Pound, pound, pound, pound, pound, pound, pound, pound, pound the chicken.
02:12Let it sit off to the side
02:16as we make our little breading, which is going to be
02:20a major part of this. So we're going to take some flour
02:24and put it into a bowl.
02:32Doo-doo-doo. Flour. Yeah, that should be enough
02:36flour. So we're just making one little chicken breast.
02:40Ch-ch-ch-ch-ch-ch. And then we'll
02:44put in our spices of choice.
02:48This served me well. Thank you,
02:52Bookhouse Meat Company. I love this
02:56stuff. I wish I could order more online,
03:00but at last,
03:04there is no more.
03:08Alright, we'll add
03:12some, uh, accent.
03:16We'll add some, uh,
03:20garlic powder. Oh, no, this is actually
03:24lemon pepper. Lemon pepper.
03:28Lemon pepper. Here's the
03:32garlic powder.
03:36We'll get some, uh,
03:40paprika. Paprika. Paprika.
03:44Paprika. Paprika. Paprika.
03:48We'll mix this around a little bit. Let it blend
03:52a little bit. Let it blend. Let it blend. Let it blend.
03:56Till it ends. Let it blend. Let it blend, blend, blend.
04:00Blend. Blend, blend, blend, blend.
04:04We're going to need some, uh,
04:08Swiss cheese. Some Swiss cheese. Some Swiss
04:12cheese.
04:16I guess there was no, uh,
04:20fromage available, so we're going to have to use, uh,
04:24Swiss cheese. You notice that Swiss cheese isn't as whole as it used to be.
04:28They say that the milk that they have now is, uh,
04:32the pasteurization process used to, like, uh, the mold
04:36used to, like, rot the, uh, the, um,
04:40cheese out and, uh, create air pockets. And that doesn't
04:44happen anymore because, uh, well, they probably use
04:48artificial cheese. So let's cut the cheese.
04:52Let's cut the cheese.
04:56Cutting the cheese.
05:00Cut the cheese. Get some, get about three slices of cut,
05:04cutting cheese. Cutting the cheese. Don't you please.
05:08Cutting the cheese. Cutting the cheese. Ah, there it is, a little holey right there.
05:12Cutting the cheese.
05:16With ease. All right, we've cut the cheese with ease.
05:20All right, now we got our chicken, and, uh, what we're going to do
05:24is we're going to put some, uh, uh, ham and
05:28cheese together in the middle of the, uh, uh,
05:32in the middle of the chicken. So we'll put some,
05:36we'll put some, uh, this ham down. Ham.
05:40Ham. Put it down to ham. Ham,
05:44ham, ham. Putting down to ham. We'll put a little cheese in the middle
05:48of the ham. Ham, cheese, and ham.
05:52Ham and cheese, if you please.
05:56Ham and cheese, if you please.
06:00Ham and cheese, if you please. All right,
06:04put another little bit of, uh,
06:08let's get a little, one last slice of cheese,
06:12just to make it extra please. All right, there we go.
06:16Whee, this, there it is. A nice little cheese
06:20cutter. Look how thin this is. Beautiful. Look at that. It's perfect,
06:24thin, perfection cheese. Yeah, there we go.
06:28There we go. Now,
06:32that we got our ham and cheese, we'll put one more
06:36piece of ham in there. Extra hammy, extra cheesy.
06:40What we'll do now
06:44is we're gonna roll up the chicken breast.
06:48So we're gonna roll up the chicken breast. Roll it up.
06:52Roll it up. Roll it up.
06:56Roll up the chicken breast
07:00inside of the ham. The ham and cheese
07:04in the middle of the chicken breast. Now what we're gonna do
07:08is we're gonna take some
07:12toothpicks, and we're gonna
07:16make sure it sticks together.
07:20Toothpick sticks it together. Stick together with the
07:24toothpicks. Stick it together with the toothpicks.
07:28Yes, stick some toothpicks.
07:32Stab it with the toothpicks. Toothpicks.
07:36How many times can I say toothpicks?
07:40Yes, indeed.
07:44Throw some toothpicks over here.
07:48Just to make sure everything sticks together.
07:52Stick it all the way through. And there we go.
07:56We got our chicken set. We're gonna bread it.
08:00Oof. Bread it up.
08:04Throw that mixture on here. Mixture to fixture.
08:08Fixture to mixture. Yes, indeed. There it is.
08:12All right. It's time to fry this bad boy up.
08:16All right. We have
08:20melted 6 tablespoons of
08:24butter. Now
08:28into that buttery concoction, we're gonna add
08:32the chicken and brown it
08:36on each side.
08:40We're gonna be browning up each side of this chicken, as you can see right there.
08:44And before we go any further, I'd like to thank Jack Totten for sending me this
08:48recipe for chicon cordon bleu.
08:52We're literally gonna brown it up all on each side.
08:56And that's what we're doing here. It's the first stage of the cooking.
09:00Turn the chick around.
09:04Brown it all around.
09:08Turn the bird around. Yes, I am flipping the bird.
09:12Turning this around each time I turn around. You know the bird
09:16sung this song, turn, turn, turn. Well, I'm turning this chicken. Turn, turn, turn.
09:20Now, come to the next part.
09:24We have to take some
09:28bouillon granules. It says
09:32teaspoon of
09:36granules, so I guess this is a teaspoon.
09:40Two little envelopes. I like to make a little more
09:44granulated anyway.
09:48Stir this over a little bit.
10:00That should be
10:04about a teaspoon. And now we add in
10:08a half cup of
10:12white wine.
10:16Bottle of red, bottle of white,
10:20whatever you're in tonight. Well, chicken is white.
10:24Now we're gonna reduce the heat
10:28to a low simmer.
10:32Here we go. We're gonna cover this up
10:36and reduce it to a low heat.
10:40And it's gonna take about
10:4430 minutes.
10:48So, we can kick back the next 30 minutes
10:52as this slowly simmers away.
10:56All right, let's take this off.
11:00Put it on a plate and put it to the side.
11:04I don't know why the instant read thermometer wasn't reading properly, but hey.
11:08We have to take out these toothpicks so we don't
11:12pick apart our mouth. All right, now we take a cup
11:16of heavy whipping cream.
11:20I think this might be a cup.
11:24I think this is a cup.
11:28Is one pint equal to a cup?
11:32A little bit more, but hey.
11:36Pour this in.
11:40Now we add in some cornstarch.
11:44About a tablespoon.
11:52There we go. Pour less than a tablespoon.
12:00Pour a little more of this whipping cream in here.
12:10All right, now we gotta whisk this up. Whisk it up really good.
12:14Whisk! When you don't know how to make a sauce,
12:18you must whisk it. When you're making a good sauce,
12:22you must whisk it. I say
12:26whisk it.
12:30Now we have to whisk this up really good.
12:34Should have poured it in a little more slowly, I guess, but oh well.
12:38I didn't read that part. All right, the sauce
12:42looks nice and thick now. Look at that.
12:46Here we go. We got
12:50the sauce, and we're going to pour it all over that chicon
12:54cordon bleu.
12:58There's our sauce!
13:02We made a nice sauce!
13:06Time to plate the meal!
13:10Time to plate the meal!
13:14Let's see how the chicon cordon bleu came out!
13:18Yes indeed, I hope I got most of the toothpicks out.
13:22But hey, I'd bite around them if I didn't.
13:26So let's take a little piece of the chicon cordon bleu.
13:30Here we go.
13:34Tasty!
13:38Thanks once again
13:42Jack Totten for sending me this recipe idea.
13:46And if you have any ideas, send them to njtank99
13:50at gmail.com. You never know, I might be making your meal next!
13:54Mange, mange, bon appétit!
14:04Thank you!