Ask the Chef

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Q: "What kind of seasonings or marinate goes well with grilled fish?"

A: Soy sauce and lemon juice are popular ingredients in fish marinades. Fresh ginger is a great match for tuna and garlic goes with just about anything. Tarragon is great on trout and dill is perfect for salmon. Common ingredients for stuffing include bread crumbs, baby clams, and bay shrimp.

Q:"Warm weather is here and I love to grill out. Is it best to grill with the lid on or off?"

A: With the lid in place, charring flare-ups are prevented, yet airflow through the vents is sufficient for both coals and gas burners. Leaving the lid on for the entire grilling time greatly reduces your cooking time and seals in the natural flavor and juices of all kinds of foods.

Q: "Do you have a recipe for Chicken Cordon Bleu?

A: Chef McMatthews Response: Saz's State House and Saz's Catering has a very special recipe that is used on many a special occasion. Me dear sweet wife, Emily, enjoys it when I make this for our supper.

Makes 4 servings

4 boneless, skinless double-lobe chicken breasts (see note)

6 ounces smoked ham

6 ounces Gruyere or Swiss cheese

2 cups flour

4 eggs, beaten

2 cups dried plain breadcrumbs

1 cup (2 sticks) butter, melted

Mornay sauce (see recipe)

Preheat oven to 350 degrees.

Lay chicken breasts between 2 pieces of plastic wrap. Using flat side of a meat mallet, gently pound chicken to ¼-inch thickness.

Cut ham and cheese into julienne strips and divide between breasts, leaving a ½-inch margin on all sides.

Bring two sides of the breasts together to meet in the center; then fold the other sides together to meet.

Put flour, eggs and breadcrumbs in three shallow bowls. Heavily coat breasts in flour, then egg, then bread crumbs.

Place chicken bundles on a baking sheet with sides, seam side down. Ladle melted butter over chicken.

Bake in preheated oven 30 minutes or until heated through.

While chicken bakes, prepare mornay sauce. Serve over your choice of rice with vegetables and top with mornay sauce.

Note: Use whole chicken breasts that are also called double-lobe breasts. They should come from small chickens and weight about 6 ounces per double breast. You may have to check with your butcher to special order.

Mornay sauce:

4½ tablespoons butter, melted

6 tablespoons flour

1½ cups whole milk (about)

1 ounce coarsely grated Gruyere or Swiss cheese

½ teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground nutmeg

In small bowl, whisk together butter and flour to make a roux. Set aside.

Combine remaining ingredients in small saucepan and bring to a low boil. Gradually whisk in reserved roux and cook until thickened. If sauce becomes too thick, add milk to thin.

Q: "Recently I saw the recipe for your delicious Cheese Tortellini that Saz's catering makes. I can't remember where I saw it. Can you tell me the recipe?"

A. Thanks for asking. This is one of our more popular salads that is requested on the events that we cater. Cold weather or warm weather, it's sure to be a hit at your next party. Keep in mind that the salad is best when refrigerated for several hours. The pasta will absorb some of the dressing.

12 ounces cheese tortellini
1 small yellow squash (about 3 ounces), cut into 1/8-inch rings
1 small zucchini (about 3 ounces), cut into 1/8-inch rings
1/4 red onion, cut into 1/8-inch slivers
12 black olives, halved
8 cherry tomatoes, halved
1 cup mayonnaise
1 cup sour cream
Dash hot pepper sauce
Salt, granulated garlic, white pepper and dry dill weed to taste
Additional tomato and olive halves for garnish

Cook tortellini, drain, then let cool. When cool, add squash, zucchini and red onion. Add olives and tomatoes and stir to combine.

In medium bowl, mix mayonnaise, sour cream, hot pepper sauce and seasonings. Mix well. Add to pasta / vegetable mixture and mix well. Refrigerate. Top with additional tomatoes and olives after plating.

Makes 4 servings.

Q: I was at the grocery store the other day and saw what I thought was fennel identified as Anise; what is the difference between fennel and Anise?

A. Many use these words interchangeably when describing any food item containing a licorice-based flavor. That, however, is where the similarities end. Fennel is used predominantly for its bulb and stalks and resembles an over-sized bunch of celery. The stalks contain just as much flavor as the more commonly used bulbs and can be substituted any time celery is asked for. The white bulb at the base of the fennel plant can be used by itself as a vegetable both raw and cooked; however, many use fennel as a compliment to other flavors, especially when preparing Italian meals.

In comparison, Anise has the appearance of fresh dill and is frequently dried to generate anise seed or ground anise—popular spices in baking and seasoning used in Chinese cuisine.

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