Tag Archives: Chef Jay Sands

FLX Weekly with Jessica Lahr for 6/10 – 6/14/15

Jessica will let you know if we’re in for more rain this weekend and recap all the top stories of the week on the 2nd edition of FLX Weekly for the month of June 2015. Also, some fantastic local photos including a gallery from the gorge at Watkins Glen State Park and a preview of a big weekend on the Seneca Lake Wine Trail.

Parker’s Restaurant in Seneca Falls .::. Healthy Cooking with your Friendly Italians #49

General Manager Carol Hendrickson and Head Chef Jay Sands of Parker’s Restaurant in downtown Seneca Falls talk about their large menu, the success of the Seneca Falls location, and then Jim Bero shares some great recipes including the secret to the best potato salad in the world.

Recipes mentioned in this episode…

THE BEST POTATO SALAD IN THE WORLD

4 LARGE YUKON GOLD POTATOES,PEELD AND CUT INTO 2/4 INCH CUBES
PLACE POTATOES IN A POT AND COVER WITH WATER 1 INCH ABOVE THE POTATOES, ADD 1 TABLESPOON SALT
BRING TO BOIL AND SIMMER 10 TO 15 MINUTES ( TO TENDER ), DRAIN AND PLACE ON A BAKING PAN IN A SINGLE LAYER
WHILE POTATOES ARE STILL HOT MIX AND POUR OVER A MIXTURE OF 1 TABLESPOON DILL PICKLE JUICE,
1 TABLESPOON YELLOW MUSTARD, TOSS AND REFRIGERATE 30 MINUTES

DRESSING:
1/2 CUP LIGHT MAYONNAISE, 1/3 CUP SOUR CREAM OR PLAIN YOGURT, 1/4 CUP DILL PICKLE RELISH
1 CHOPPED CELERY STALK, 1/2 TEASPOON CELERY SEED,1/2 DICED ONION, 1 TABLESPOON PICKLE JUICE,
POUR OVER POTATOES, TOSS, REFRIGERATE FOR 30 MINUTES
ADD 1/2 CUP MINCED PARSLEY,2 CHOPPED HARD BOILED EGGS TO THE POTATOES AND PUT REFRIGERATE AGAIN
OPTIONAL: ADD PEAS AND CORN TO THIS LAST STEP
ADD SALT AND PEPPER TO TASTE

CRISPY ROASTED CHICKEN WINGS

6 POUNDS CHICKEN WINGS TIPS DISCARDED, WINGS SPLIT
IN A LARGE POT OF BOILING SALTED WATER, ADD WINGS AND 4 CLOVES OF SLICED GARLIC
SIMMER 8 MINUTES, DRAIN, PAT DRY
BAKE 450 DEGREES FOR 1/2 HOUR, TURN AT 15 MINUTES

COAT WITH SAUCE
SAUCE:
HEAT 1/2 CUP BUTTER, 1/2 CUP HONEY, 1/4 CUP HOT SAUCE,3 TABLESPOONS GRATED GINGER
COOK 4 MNUTES, TOSS WITH WINGS AND SERVE
GARNISH:
SPRINKLE ON TOP WINGS CHOPPED JALAPENO

LEMON BAKED FISH FILLETS

INGREDIENTS:
ZEST1 LEMON THEN CUT IN HALF AND CUT INTO SLICES, SET ASIDE 1/2 OF THE SLICES
4 TO 6 OUNCES COD OR TILAPIA FILLETS, RINSED AND PATTED DRY
2 TABLESPOONS OLIVE OIL, 1 TABLESPOON BUTTER, 1/2 CUP PANKO BREAD CRUMBS,
2 TABLESPOON FRESH DILL OR 1 TEASPOON OF DRIED DILL

COOKING:
COAT A BAKING PAN WITH NON STICK SPRAY, ARRANGE 1/2 LEMON SLICES IN A SINGLE LAYER ON BOTTOM
TOP WITH FISH FILETS, BRUSH WITH TABLESPOON OLIVE OIL, SEASON WITH SALT AND PEPPER
BAKE 450 DEGREES, 15 TO 18 MINUTES

TOPPING FOR FISH:
IN A SKILLET OVER MEDIUM HEAT ADD BUTTER, MELT, ADD PANKO, COOK UNTIL GOLDEN BROWN
REMOVE FROM HEAT TOP WITH 1 TABLESPOON OLIVE OIL, DILL , LEMON ZEST
TRANSFER FISH FILLETS TO SERVING PLATTER
TOP WITH PANKO MIXTURE, AND REMAINING LEMON SLICES