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What Ya Got Cookin': Summer Picnics

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Sascha Wolhandler
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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

Host, Midday (M-F 12:00-1:00)