Chef SaschaWolhandler, owner of Sascha's 527 Restaurant & Catering, is back for another installment in our What Ya Got Cookin' series. This morning, Sascha joins Tom in-studio to share summer picnic ideas and a few recipes, which we've posted below for your convenience.
Corn Pop
- 2 Fresh cobs of corn
- 1/4 Cup mayonnaise, mixed with 1/2 teaspoon each of cumin and chili powder
- 3 Tbsps chopped scallions
- 5 ounces crumbled goat cheese
Procedure
- Cook corn in your preferred method (e.g., boil or grill)
- Cut into thirds and skewer
- Spread each cob with the flavored mayonnaise
- Roll in the goat cheese and the scallions
Parmesan Mustard Chicken Tenders
- 1 package boneless breast of chicken (about 1.5 lbs)
- 1/2 cup dijon mustard thinned with a bit of water
- 2 cups panko breadcrumbs
- 1/4 cup oil
- 1/2 tsp. each dried basil, thyme , oregano
- 1/2 tsp. garlic powder
Procedure
- Cut chicken into tenders (rectangular strips about 1-1/2"W X 3"L)
- Combine panko with all of the dried herbs
- Thin the dijon with water
- Dip the chicken into the dijon, then roll in the panko
- Heat oil
- Cook chicken in oil on both sides till golden and crusty
- Place in 375-degree oven for 5 minutes until cooked through (160-degrees on meat thermometer).
(If chicken piece is especially thick, bake longer until pure white in the middle)
Serves 2