Blue Rooster sandwich recipe
March 27th, 2009 by MaryI had a meeting with the Market’s new WCBE underwriting representative, Jim Coe, today. We were “reintroduced” as it were, though we had never made a formal acquaintance. He, with wife Sharon, was the proprietor of Red Rooster and purveyor of one of my early North Market addictions when I was a newcomer to Columbus more than a decade ago, the Blue Rooster Sandwich. He was kind enough to share the recipe for re-creation at home. For those who know him you can read along in Jim’s deep voice:
1# Danish Bleu cheese, crumbled
liberally sprinkle in fresh-ground pepper and a little salt
add freshly diced garlic cloves (to taste)
stir in olive oil to your desired texture
stir in the fresh-squeezed juice of 1-2 lemons
add coffee cream or half-and-half
NOTE: It is KEY to use nothing but a SILVER fork to stir with. There’s a chemical thing going on here with the mold, the citric acid and the silver. You’ll taste the difference.
THERE you have the dressing for salad, but I found it a little too rich and thick for the chicken sandwiches so I cut it 50-50 with Hellman’s Real Mayonnaise.
Take one of Jerry’s (of North Market Poultry) roasted chickens and pull the meat from the skin and bones and pull into small pieces to thoroughly mix into the bleu cheese/mayo dressing.
The final touch was always putting this on a bun from Thurn’s Bakery. Nowadays you can pile it onto an Omega Artisan pretzel roll or avunzucci. Bon appetite!
Tags: Omega Artisan Baking, recipe
