Ask the Chef Archive
Q: Hi Chef: A friend took home a bottle of your Saz's sauce, which I find almost impolitely delicious. I would love to use it on chicken, but to my enduring embarrassment, I just can't manage to cook chicken on the grill without it turning into the color and consistency of the heat shield on the Space Shuttle. It's either that or it's raw on the inside. I'd love to use your sauce on the chicken, but I'm not wasting it on something that tastes like an old shoe. I'd be so grateful for a hint or two to cook some chicken on the grill that's worthy of your sauce. Thanks!
Igor
A: Good Evening Igor-
I recommend waiting until the very end of grilling - cooking before adding our BBQ sauce. We
use natural cane sugar, which has a lower burn point than some of the syrups found in many of our competitors products; resulting in the charring or 'shuttle tiles' as you reference!
Additionally, boneless chicken can cook very quickly on the grill depending how close your grates are to the fire. We try and maintain about a four inch gap between heat and protein and have had great success with appropriate marking without burning.
When using a chicken with the bone structure still intact; a little time in the oven will keep the pieces juicy as well as the proper color preserved. A hot grill is great for starting the chicken (about 3-4 minutes per side) and finishing the chicken (skin side up add sauce and let heat for 3-4 minutes); however, the middle 15 minutes or so (use a thermometer to check for a reading of 150 degrees before removing) in a 350 degree oven is critical.
I am optimistic these tips will be of benefit toward the advancement ofyour poultry prowess! Please feel free to email or call with additional questions!
Q: My recipe asks me to "gently sweat the onions". I'm sure that doesn't mean to yell at them and make them nervous, can you help me?
A: Go easy on those Vidalia's, Sophie, they only meant to help. Sweating the onions means to heat to a very low temperature to release the flavors. Do not heat them so much that they brown in the pan while sauteeing. Keep a lid on the pan to retain moisture and allow the vapor to drip back onto the onions. Covering with aluminum foil works, too.
Don't use any fat or oil in this process.
Antoine H. writes us to ask:
Q: Besides hot water, is there a better way to cook cheese tortellini, and make them very soft?
A: Although the most popular (water), there are many liquids that can cook specifically tortellini, but other pastas as well besides water. My favorite is adding tortellini to prepared alfredo and cooking the pasta to firm but soft state. Other opportunities include marinara sauce, pesto sauce and soaking them in cold water until they are soft.
Q: What is the difference between St. Louis Dtyle ribs and Baby Back ribs?
A: St. Louis Style Ribs originate from pork spareribs and are prepared by removing the brisket bone approximately parallel to the rib side, exposing cartilage on the brisket bone side. Skirt meat is removed.
Back Ribs, also referred to as Canadian Back Ribs and Baby Back Ribs, originate from the blade and center section of the loin. Back ribs contain meat between the ribs called finger meat, and shall contain at least eight ribs.
Spare Ribs are the intact rib section removed from the belly and may include costal cartilages with or without the brisket removed and diaphragm trimmed. Spare Ribs shall contain at least eleven ribs.
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.
Q: What's the best way to Grill Corn on the Cob
A: The best corn is fresh corn. The quicker you get it to the grill from the stalk, the better. Cut the excess silk off the ends of the ears, but don't remove the husks. Put the corn in a clean bucket and fill with cold water. If desired, sprinkle sugar on top (one cup will sweeten a dozen ears). Let soak one hour, remove and shake off excess wate, and place it on the hot grill. Cook for about 25 minutes, turning every 5 minutes. Wear gloves because the corn will be hot and steamy. Especially while removing the steaming husks and silk. Enjoy with butter and salt.
Q: When grilling with a rotisserie, how should I set the burners?
A: Provided that your grill doesn’t have a rotisserie burner what you want is to surround your food with heat without having a high direct heat directly under it. It is important when rotisserie cooking that you avoid flare-ups to prevent your food from burning. If your grill has the burner configuration you will want to have heat on either side of the food but not under it. If you don’t have a multiple burner gas grill then you want the burners on a low setting with a drip pan directly under the food. Make sure that no grease can escape and reach the burners. If you do have a multiple burner grill that allows you to cook entirely by indirect heat then you should still have a drip pan under the food. This will at least reduce the mess inside your grill.
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 garnishCook 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.
Ask the Chef is a new feature of our site that allows you to ask specific questions of our chef and have them answered right here on the site. As questions get answered you'll be able to browse previous questions here.
Q: Do you have any new recipe ideas for acorn squash?
A. Here is one recipe that takes advantage of the fall harvest.
Ingredient |
Amount |
Macadamia Nut Oil |
3 Tbsp |
Acorn Squash |
1 cup |
Honey Crisp Apple |
1 cup |
Black Currents |
¼ cup |
Cayenne Pepper |
½ tsp |
Brown Sugar |
3 Tbsp |
Cold Butter |
2 Tbsp |
Preparation |
|
Peel and Seed both squash and apples (Apple will not brown while finishing prep).
Blanch squash in boiling water for 2 minutes. Chill under cold water.
In a non-stick pan, heat oil on medium heat setting.
Add squash, apples, currents and cayenne. Sauté for 4 minutes.
Add brown sugar. Stir constantly until sugar dissolves.
Remove pan from heat and add the butter. There should be enough liquid to create a light sauce after the butter is incorporated. If not, a little water or cider added before the butter will work nicely.
Serve immediately. Pork, Turkey and Chicken are nice protein compliments. Five Spice powder, Ginger and Nutmeg are spice flavors that pair well.
Q: What makes a pepper hot? I have heard it is the seeds as well as the pepper which is right?
A: Actually both are right!! About 75-80% of a peppers heat is contained in the seeds and the veins in the cavity of the pepper. The technical name for the matter within these components is known as capsaicin. The volume of capsaicin relative to the size of the pepper dictates where the pepper will fall on the heat scale. The more “meat” there is to the pepper the lower it will rank on the scale. The smaller the pepper the hotter it will be since there is less room for the capsaicin to coarse through the vein structure.
As an example of this process, green and red bell peppers have a large surface area and have very little to no capsaicin in them, whereas habanero peppers are small in surface area but are considered to be one the hottest peppers in the marketplace. Now if one were to ingest pure capsaicin with no surface area of a pepper to dilute, one drop (less than one shake from a pepper sauce jar) is 64 times hotter than the habanero or enough to blister skin upon contact.
Contrary to popular belief, drinking water or product containing water is not a recommended remedy for a burning mouth. Capsaicin is an oil and as we learned in science class oil and water do not mix, in fact the water will distribute the capsaicin to additional places causing more discomfort. Any acid will counteract the effects of the burning as well as consuming oil-absorbing foods such as breads or grains. Drinking milk or other dairy products will provide relief as well. Since peppers are most commonly associated with Mexican cuisine, an easy way to remember relief is to say the old adage “Don’t drink the water!!”
Q: Grilling season is here and I would like to know a little more about marinating meat. Do you have any suggestions?
A: Marinading
The basic premises of preparing a marinade for any piece of meat centers around three basic parts. The first thing you need is cooking oil. The next thing you need is an acid such as vinegar. The third ingredient is spices and/or herbs. That's it!
OK, let's get down to some basic principals so that you can begin creating some of your own masterpieces.
Rule No. 1 - Make the oil/vinegar proportions equal. Say, one cup each or 1/2 cup each. You get the picture.
Rule No. 2 - Don't over power the marinade with spices. Salt, sugar and garlic are universal flavorings. Also so are, peppers, basil, oregano, dried mustard, onion and the list goes on.
Add the vinegar to the bowl first and then with a small/medium wisk, begin blending in the oil in small quantities until it is all blended together. If you try to do it all at once, they will not blend thoroughly and there will be a price to pay. Once the oil/vinegar mix has been thoroughly blended, then begin adding your spices and herbs
.
Be creative and make the favor of your choice. Try some of the following in your marinades and keep a record of what you added to that it can be duplicated and handed down from generation to generation as "Uncle Kevin's" or "Aunt LeeAnn's" secret recipe!
Oils: Olive (Light, Classic), Vegetable Oil, Butter, Canola, Sesame, etc.
Acids: White Vinegar, Red Wine Vinegar, Lemon Juice, Lime Juice, Dill Pickle Juice, Grapefruit Juice, Cider Vinegar, Pineapple Juice, etc.
Spices/Herbs: Basil, Pepper, Sugar, Salt, Garlic, Dry Mustard, Onion, Honey, Soy, Molasses, Brown Sugar, Parsley, Rosemary, Ginger, Celery Seeds, Mint Leaves, Zest, Chicken Stock, Cumin, etc.
Q: I would like to try and serve leg o’ lamb for Easter, do you have any advice on seasonings and cooking?
A: There are many opportunities where lamb is concerned. The first is deciding whether or not you want the bone in the leg or buy the roast that has the bone already removed. The bone can impart nice flavor to the meat and certainly is attractive when carving; however, unless you plan on making stew with the leftovers and can use the bone for stock, I recommend purchasing the boneless roast.
When seasoning, treat lamb as if it were white meat instead of red. Anything you would do to pork or chicken will work fine. The flavor of lamb is such that acts almost like salt in that the added seasonings and/or sauces are enhanced when paired with lamb.
When cooking lamb, keep the oven a little cooler, I like a temperature of 325° with a cook time of 20 minutes per pound for a roast in the medium range. If using a meat thermometer, it should read 155° when inserted into the center. When using cuts from the rib section, I recommend the oven be a little hotter, 375° is high enough, so that the meat seals in all the juices and keeps these cuts tender. Also, cook only to a temperature of 140° using 7 minutes per pound as a guide.
Mint Pesto Roasted Lamb
½ C Pine Nuts, toasted
3 Garlic Cloves, peeled
2 T Feta Cheese
2 T Parmesan Cheese
1 T Fresh Jalapeno, chopped
½ t Salt
½ t Coarse Ground Pepper
2 C Fresh Mint Leaves, packed
2 T Fresh Lemon juice
1/3 C Extra-virgin Olive Oil
8-10 lb Boneless Lamb Roast*
Combine first seven ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down the sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy (can be made one day ahead; cover and refrigerate).
Pre-heat oven to 450°. Place lamb in shallow roasting dish/pan, generously coat the whole roast with the mint pesto. Add about 1 cup of water to the bottom of the pan. Place lamb in the center of the oven and roast for 15 minutes. Reduce heat to 325° and continue roasting for an additional 30-40 minutes or until a thermometer inserted in the center of the roast reads 145°. Remove lamb from the roast dish/pan and let stand 15 minutes (to allow for the juices to stabilize) before serving.
*Most butchers will offer boneless lamb roasts, or will de-bone one for you if not part of their regular rotation.
Q: We are about to buy a Grill for our home and we do not really have a maximum that we can spend. Do you think it's worth spending a large amount of money or can a cheapie from Kmart do the job just as well?
A: BBQ Grills have certainly come a long way from the old kettle style Weber’s and Smokey Joe’s!! Given all of the choices, some questions I would want answered before investing in a high-end grill are:
· Frequency of use. How often (realistically) can we expect to be on the deck preparing dinner? Do I see myself using the grill as a prep tool for an inside meal?
· What are the uses of the grill? Do I need the ability to smoke protein product? Rotisserie? Space for whole meals on the grill? Burner for sautéing?
· Entertaining. Will I host many cookouts? If so, where will I be in terms of the guests, interacting or cooking the whole time?
· Maintenance. More means more. Whether it is parts that needs fixing or replacing, to simple cleaning of the grill am I willing to invest the time/money to keep the grill looking good and working well?
· Intangibles. How does each of the options make you feel? Being practical can only go so far before one has to “splurge” on a product that provides an emotional return that over time will pay for itself tenfold. When I am debating a purchase, I use this as the tie breaker.
If your answers indicate that a larger financial investment is a wise one (maybe even necessary), make sure that the model you choose has everything you anticipate needing. The worst feeling is to make a large purchase and then make the “I wish” statement.
I hope I have provided an appropriate answer—thank you for the question. Please email and let me know which direction you went!!
Q: What is the difference between poaching and braising?
A: Braising food, most often proteins, starts out with the item dusted in flour and browned in a pan with a little oil. After which, a small amount of liquid is added and the vessel is covered, heat reduced, and product is left to slow-cook. An easy example of this type of cooking would be the “Sunday Pot Roast” Mom would make every week (at least in my home).
By contrast, poaching involves significantly more liquid and in most cases the liquid is intentionally flavored so that the item immersed takes on some of the flavors present in the liquid. While braising fruit is not real common, poaching fruit in a sweeter, syrup-style liquid is wonderful way to extract the natural sugars of the fruit and mesh them with additives such as liquors, herbs and spices. The secret to poaching is to maintain a constant temperature that is just under boiling. This will maintain the integrity of all the flavors and the item being poached
.Q: What does gluten free mean? And why is Saz’s BBQ Sauce gluten free?
A: Gluten is a protein found in wheat, rye and barley. Possible ingredients that could contain gluten (in a BBQ Sauce) would be the vinegar and modified food starch. Individuals who have Celiac Disease (inherited autoimmune disorder) can’t consume gluten. Current research findings from the University of Chicago estimate that 1in 120 people in the United States have Celiac Disease
Saz’s BBQ Sauce recipe was designed by Saz as a high quality BBQ Sauce. When we decided to bottle our BBQ Sauce the manufacturer we chose was aware of Celiac Disease and sourced gluten free ingredients for our sauce. We at Saz’s remain committed to use gluten-free ingredients so that our customers with Celiac Disease can enjoy our high quality restaurant food.
Q: What do I need to know about cooking my holiday ham?
A: Hams, just like turkeys can become dry if they spend too much time exposed to dry heat. The advantage hams have over poultry is that they can spend longer in the oven at a lower temperature without before drying out. Roasting ham in the oven is the most popular way to prepare ham. This is where the agreement ends.
Hams may be roasted covered or uncovered; glazed or not, seasoned or au natural. We prefer to roast them uncovered in a shallow pan with a ½ inch or so of water mixed with pineapple juice and a cinnamon stick or two (forms the basis of a wonderful sauce-recipe follows). The oven should be pre-heated to 325° and the ham placed in the center of the oven to allow for ample air flow.
Length of time is approximately 18 minutes per pound regardless if there is a bone present. The ham is ready when a thermometer NOT touching a bone ( if present) displays a reading of 135°. Allow the ham 15 minutes of rest time on the counter to give the juices a chance to find their way back into the muscles creating a more flavorful, juicer ham.
NOTE: If using a glaze, apply 30 minutes prior to removing from the oven. To early of an application and the sugar in the glaze may burn creating an undesirable appearance and taste
Pineapple Sauce
½ cup Water
½ cup Ham Juices
1 cup Pineapple Juice
2 Cinnamon Sticks
2 T Cornstarch
1 t Chinese Five Spice Powder
½ cup Pineapple Tidbits (optional)
Procedure:
Bring pineapple juice, cinnamon sticks and five-spice powder to a boil. Add juices from ham and simmer for twenty (20) minutes. Dissolve cornstarch in water then add to mixture. Return ingredients to a boil for 30 seconds. Serve or chill for later use.
Yield: 2 cups
Q: Do you have a primer on cooking a traditional thanksgiving dinner?
Q: Do you have any new recipe ideas for acorn squash?
A. Here is one recipe that takes advantage of the fall harvest.
| Ingredient | Amount |
|---|---|
| Macadamia Nut Oil | 3 Tbsp |
| Acorn Squash | 1 cup |
| Honey Crisp Apple | 1 cup |
| Black Currents | ¼ cup |
| Cayenne Pepper | ½ tsp |
| Brown Sugar | 3 Tbsp |
| Cold Butter | 2 Tbsp |
| Preparation | |
|
|
Q: Is there a difference between the “shiny” and “dull” sides when cooking with aluminum foil?
A. There is not one side that does the job better than the other. The “shine” is created when the foil comes into contact with rollers that prepare the product for packaging. So, the myth that the shiny side reflects heat and the dull side absorbs it remains just that.
Q.: How do you make pie from a fresh pumpkin?
A.: The process for making pumpkin pie using fresh pumpkin is easier than one might think. First rule of thumb is to leave the Jack ‘O Lantern on the porch. Those pumpkins are indeed edible; however, the larger the pumpkin the tougher the flesh and weaker the flavors. Your local market or roadside stand usually offers smaller “pie” pumpkins whose sweetness and tenderness lends itself better to pies and other sweet treats.
The recipe’s below outline how to turn a fresh pumpkin into pulp and then use that pulp to bake a wonderful pie. Please keep in mind that the flavor of “fresh” pumpkin pie is different than canned and that is not a bad thing. Keep tasting your batter. The spices should enhance the flavor of pumpkin not suppress it!!
| Pumpkin Pie | |
|---|---|
| Ingredient | Amount |
| Pumpkin Pulp (recipe follows) | 1 1/2 cups |
| Sugar | 2/3 cup |
| Brown Sugar | 1 1/2 cups |
| Evaporated Milk | 1 1/2 cups |
| Eggs | 3 |
| Cinnamon | 1t |
| Ground Cloves | 1/8t |
| Ginger | 1/8t |
| Grated Orange Peel | 1t |
| Nutmeg | 1/2t |
| Salt | 1/4t |
| Pie Shell | 1 |
| Preparation | |
|
|
| Pumpkin Pulp | |
|
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Q. What is the difference between Black Angus and Certified Angus Beef
A. Less than 8 percent of all beef meets the highest standard to become Certified Angus Beef® . This beef is graded either USDA Prime or USDA choice/moderate marbling. Black Angus is graded either USDA choice/ small marbling or USDA select. Certified Angus Beef® is the only brand that tracks every pound that of beef from initial identification until it is sold to consumers. It promises high quality, flavor and tenderness. A premium steak at a premium price. Black Angus is of a lesser quality, although still a very good cut of meat at a more modest price. At Saz’s State House we proudly serve Certified Angus New York strip and Certified Angus bone-in rib-eye.
Q. Could you recommend a wine that pairs well with BBQ Ribs?
A. Most any full bodied red wine, such as Zinfandel, Cabernet Sauvignon or Merlot will hold up very well to ribs. The best we have tried so far is the Cline Ancient Vine Zinfandel from California.
Q. What does “color added” mean in regards to some salmon that is available at my grocery store?
A. The "color added" sign refers to color additives in salmon feed -- and while it sounds strange, it's harmless. (They're the same additives found in many juices, ketchups, salad dressings, etc.)
Q. I thought there was an article on barbequed ribs on the grille, where Saz's and other BBQ places were quoted, that advised that the baby back ribs could be par boiled first to ensure tenderness & doneness. We use a gas grille. What do you advise? Thanks - Good Morning Jo
A. We find that cooking our ribs prior to grilling them does indeed create a more tender rib. Being a less tender cut of meat, the tough fibers need more time to break down, time that direct heat (grill) will not grant. The grill can be used to pre-cook the ribs as long as the meat is in a pan with added liquid. I’ve heard of others who pre-cook ribs in a Nesco Roaster, and of course the oven is good way as well.
Once again the key is indirect heat and liquid. As for length of time to pre-cook the ribs, that will vary depending on the amount of ribs and cooking vessel, but they are not ready until the meat is easily separated from the bone.
Another tip to keep in mind as you are grilling the ribs; add the sauce right at the end to prevent the sugars contained in Saz’s BBQ Sauce from caramelizing too early and subsequently burning before the ribs are thoroughly heated!!
Thank you Jo for visiting our website and posing your question; please feel free to email any and all questions!!
Q. What are some new trends in food?
A. We are seeing more of a demand for offerings that have more spice and pizzazz than traditional catered meals. Our clients, especially those looking to make an impression, need opportunities that go beyond Tenderloin Tips and Baked Chicken. To that end, we have introduced a Cajun and Mexican menu to our stations style of service. Additionally, we created an entire menu of Canapes; simple and straight forward, yet far more elegant than a sauced meatball.
Another trend that is very popular this year is grilled fruit. Pinapple, Mango, Papaya along with other melons have found their way onto menus both in the form of kabobs and as accompaniments to other grilled proteins. Adding a sweet syrup or sauce really bring out the sweetness of each fruit and can be easily made or purchased.
Q. What is the difference between pan-frying and sautéing?
A. Both are forms of frying. Pan-frying will traditionally use significantly more oil than sautéing. An example of pan-frying would be fried chicken using a cast-iron pan on the stove top. By comparasion, one would be sautéing mushrooms to accompany a steak where less oil is more desirable.
Q. I am not a fan of tartar sauce, do you have recipe for a dipping sauce to serve with fish?
A. Absolutely! We serve a sun-dried tomato remoulade (fancy word for flavored mayonnaise) with our tortilla crusted tilapia and grilled salmon menu offerings.
Thank You for your interest, here’s the recipe:
| Sun Dried Tomato Remoulade | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | |
| Portion Size | 2oz |
| #Portions | Makes 4-6 servings. |
| Ingredient | Amount |
| Mayonnaise | 1 cup |
| Dijon Mustard | 1/2 qt |
| Capers | 1t |
| Parsley, chopped | 1T |
| Dried tarragon | 2t |
| Paprika | 1t |
| Cayenne Pepper | 1/2t |
| Lemon Juice | 1t |
| Granulated Garlic | 1/2t |
| Worcestershire Sauce | 1dash |
| Sun Dried Tomatoes | 2T |
| Black Pepper | pinch |
| Salt | pinch |
| Procedure | |
Mix all ingredients except capers in a food processor. Place mixture > in glass bowl and fold in capers. Chill. Serve at room temperature. Keeps refrigerated for 2 weeks. |
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