Ask the Chef Archive

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.

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?

A: Yes! Click hear for our Turkey Day FAQs

Q: Do you have any new recipe ideas for acorn squash?

A. Here is one recipe that takes advantage of the fall harvest.

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!!

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:

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