Teriyaki Glazed Chicken & More Maui Maid Teriyaki Recipes for Labor Day

Oh, Labor Day!  The official end of summer.  We like to spend this long weekend at the beach : grilling, eating, drinking and relaxing.  Of course we went to our favorite Chef, Ivan Flowers, asking him to create some delicious recipes for our Maui Maid Teriyaki Labor Day celebration.  He came back with a fabulous menu designed to compliment all those grilled meats.  He also incorporated our favorite fruits and vegetables from the summer.

 

 

Watermelon Salad with Teriyaki Marinated Grapes 

Serves Six

1 Large Seedless Watermelon

1/2 Pound Red Seedless Grapes

Juice of 2 Limes

1/2 Tsp. Sugar

1 Bunch Fresh Basil

1/8 Cup Maui Maid Teriyaki
Cut one large seedless watermelon into 1 inch squares
Watermelon


Place in a cold stainless steel bowl.
In a separate bowl split (cut grapes in half) 1/2 pound of red baby grapes
Sprinkle with 1/8 cup fresh lime juice
Then 1/2 teaspoon of sugar
Then add 2 tablespoons of freshly chopped basil
Now add 1/8 cup of Maui Maid Teriyaki to the grapes
Combine grapes with watermelon….serve chilled

 

 

 

 

 

Grilled Corn on the Cob with Lemon Garlic Teriyaki Butter 

Serves Six

 

6 Cobs of Corn

1 Cup Unsalted Butter

Juice of 1 Lemon

3 Cloves Garlic

2 Tbsp. Maui Maid Teriyaki

Corn on the Cob

Wrap husked corn in aluminum foil with a pat of unsalted butter and three
ice cubes
Place on the grill where the heat is medium low and cook for 30 minutes

Combine 1 cup of butter with the juice of 1 lemon

Add three cloves of finely minced garlic

Now add 2 tablespoon of Maui Maid Teriyaki

Whip butter in a mixer for 1 minute, then roll in parchment paper and
refrigerate for 30 minutes

Remove corn and glaze with butter mixture…..Enjoy

 
Labor Day Condiment for Hamburgers & Franks 

Hamburger

1 cup ketchup
1/4 cup Maui Maid Teriyaki
1/2 cup minced sweet onionsHot DogsDash smoked Texas salt
Combine and enjoy

Franks

1 cup golden yellow mustard
1/4 cup Maui Maid Teriyaki
4 teaspoons sweet chili sauce
1/8 cup fresh orange juice
Dash curry powder

Teriyaki Glazed Chicken

Use as a glaze

1 Cup tomato paste
1/4 cup Maui Maid Teriyaki Sauce
1/8 Brown Sugar
1/4 Cup red wine vinegar
2 teaspoon granulated garlic
1/4 cup fresh pineapple juice

Brush Glaze on chicken during last 5 minutes of grilling.  Reserve Chickensome glaze to use as sauce for chicken!

 

Happy Labor Day! For more recipes please visit us at http://www.teriyakiworld.net

Recipes for a Fabulous Fourth of July from Maui Maid Teriyaki Marinade

We at Maui Maid LOVE the Fourth of July!  What is not to love?  Family, friends, good food and of course, fireworks.  This year why not get some “oohs” and “aahs” BEFORE the fireworks?  Chef Ivan Flowers, Executive Chef at Top Of The Market, has created a fabulous menu for this year’s celebration.  What follows are recipes for a complete Fourth of July party.  From a great watermelon salad to butter pecan sundaes.  Read on & happy Fourth of July!

 

 

Summer Teriyaki Watermelon Salad

Serves Four

1 Seedless Watermelon, diced into 1 inch cubes

½ Cup Red Onion, finely chopped

1/8 Cup Cilantro, chopped

1 Tbsp. Fresh Lime Juice

1 Tbsp. Fresh Lemon Juice

2 Tbsp. Maui Maid Teriyaki

Salt & Pepper to taste

In large bowl combine watermelon, red onion & cilantro.  Whisk together lime, lemon, Maui Maid Teriyaki, salt & pepper.  Toss with watermelon salad & serve chilled.

Watermelon

 

 

 

 

 

 

 

Hawaiian Baked Beans

Serves Four

2 16 Ounce Cans Low Sodium Pinto Beans, rinsed & drained

1 Small Sweet Onion, minced

1 Cup Diced Thick Cut Bacon

2 Tbsp. Dark Brown Sugar

½ Cup Maui Maid Teriyaki

1 Tbsp. Mustard

½ Cup Tomato Paste

1 Tsp. Balsamic Vinegar

Salt & Pepper to taste

 

 

Sauté bacon in large pot over medium heat until fat is rendered.  Remove bacon with slotted spoon & reserve.  To bacon fat add onion & garlic.  Cook until soft.  Add tomato paste & cook until paste is well distributed on onions & garlic.  Add drained beans to the pot.  Stir in reserved bacon, mustard, brown sugar, balsamic & Maui Maid Teriyaki.  Reduce heat to low & let simmer 20 minutes.

Baked Beans

 

 

 

 

 

 

 

 

 

 

Grilled Tri-Tip with Maui Maid Teriyaki Glaze

Salt

Pepper

1 32 Ounce Tri-Tip Steak

¼ Cup Unsalted Butter

1 Tsp. White Vinegar

¼ Tsp. Sugar

4 Tbs. Maui Maid Teriyaki

½ Tsp. Granulated Garlic

Let Tri-Tip sit at room temperature for 20 minutes.  Coat both sides generously with salt & pepper.  Grill over medium heat until medium rare (120 degrees).  Let rest, untented, at least 7 minutes before serving.

Maui Maid Teriyaki Glaze

Melt Butter in a saucepan over medium low heat.  Once butter is melted add vinegar, sugar, Maui Maid Teriyaki & garlic.  Whisk until combined.  Hold over low heat.

Slice rested Tri-Tip and brush slices with Maui Maid Glaze.

Tri-Tip

 

 

 

 

 

 

 

 

Butter Pecan Ice Cream Sundaes with Chocolate Hazelnut Teriyaki Syrup & Spiced Pecans

½ Gallon Favorite Butter Pecan Ice Cream

½ Lb. Good Quality Dark Chocolate, chopped into small pieces

1 Tsp. Brewed Strong Coffee

1 Tsp. Frangelico Liqueur or Hazelnut Syrup

1Tbs. Heavy Cream

1 Tbs. Maui Maid Teriyaki

In a double boiler, over medium heat (water should be at simmer, not boil), place chopped dark chocolate & stir until chocolate is melted.  Remove chocolate from heat & whisk in Frangelico, cream & Maui Maid.

Pour warm chocolate sauce over scoops of butter pecan ice cream & top with spiced teriyaki pecans (recipe follows).

Butter Pecan Ice CreamChocolate Sauce

 

 

Spiced Teriyaki Baked PecansPecans

Makes 4 cups

2 Tablespoons red pepper flakes

1 teaspoon Cayenne pepper

4 cups Pecans

3 tablespoons Maui Maid Teriyaki Sauce

2 teaspoons honey

1 Teaspoon butter (melted)

In a bowl add teriyaki, pepper flakes, butter, Cayenne and honey

Add nuts and coat well

Place nuts on sprayed parchment paper on a sheet pan

Place in a 350F oven for 20 minutes

We hope you have a spectacular Fourth of July and enjoy sharing these recipes with your guests.  For even more recipes go to http://www.teriyakiworld.net

Fourth of July

Spicy Sweet Teriyaki Ribs for Father’s Day

Father’s Day is just around the corner and we thought we would create some manly dishes just for Dad.  When we think about Dad, we think meat and potatoes.  But we wanted to add a Maui Maid twist.  We hope you enjoy these recipes and happy Father’s Day!

Spicy Sweet Teriyaki Ribs

4 Lb Pork Baby Back Ribs

4 Garlic Cloves, peeled

1 Tsp. Black Peppercorns

1/3 Cup Apricot Jam

½ Cup  Spicy Maui Maid Teriyaki Marinade

Juice of 1 Orange

1 Tsp. Granulated Garlic

1 Tbs. Mae Ploy Sweet Chili Sauce

1 Tsp. Worcestershire Sauce

Salt & Pepper

Boil ribs with the peppercorns and garlic cloves for 2o minutes.

Remove from water and drain ribs on a rack.  Let ribs cool completely.

Microwave apricot jam until melted and combine with Spicy Maui Maid Teriyaki, juice of the orange, Worcestershire sauce, granulated garlic & sweet chili.

Once ribs are completely chilled, heat grill to medium heat. Salt & pepper both sides of the ribs.  Brush ribs with ½ of the sauce & place on grill.  Continue brushing with remaining sauce while grilling.  Grill 15-20 minutes.

Teriyaki Ribs

 

 

 

 

 

 

Okay, you have the meat, now the potatoes.  How about a spin on potato salad?  Our version is warm, crispy and full of flavor!

 

Crispy Teriyaki Potato Salad

6 Medium Yukon Gold Potatoes, diced

3 Garlic Cloves, peeled

3 Sprigs of Thyme

1 Tsp. Black Peppercorns

4 Scallions, chopped

1 Tbs. Salt

½ Cup Mayonnaise

3 Tbs. Maui Maid Teriyaki Marinade

¼ Cup Canola Oil

Place diced (skin on) potatoes in pot of cold water with garlic cloves, thyme, salt & peppercorns.  Water should just cover potatoes.  Bring potatoes to a boil & cook until tender.

Drain potatoes & then dry on paper towels.

Combine mayonnaise & Maui Maid Teriyaki Marinade, set aside.

Salt & pepper dried potatoes right before cooking.  Heat a sauté pan with the canola oil over medium heat. Sauté potatoes until crispy.  Place on towels to remove excess oil.  While potatoes are still warm, combine with teriyaki mayonnaise & then add chopped scallions.

* Take this over the top by adding crumbled bacon!

Sauteed Potatoes

We though about creating a cocktail to go with this feast, but then thought, what is better with ribs and potatoes than an ice cold beer?

Cheers! Happy Father’s Day!  For more Maui Maid Teriyaki recipes please visit http://www.teriyakiworld.net

Beer

Grill with Maui Maid Teriyaki Marinade

We here at Maui Maid are very excited that it is finally, officially grilling season!  We love grilling (especially on the beach) and can’t wait to treat our friends and family to many, many cook-outs.  Of course, we turned to our favorite Chef, Ivan Flowers, and asked him to create delicious marinades and glazes using Maui Maid Teriyaki Marinade.  He did not disappoint.  Use the following two recipes next time you grill.

Quick & Delicious Marinade

By Chef Ivan Flowers

 

2 Tablespoons Sriracha

1/2 Teaspoon Sesame Oil

Juice of 1 Lemon

1/4 Cup Maui Maid Teriyaki

Salt & Pepper to taste

 

Combine all ingredients in a bowl & whisk together.  Marinate fish, chicken, veggies & meat for at least an hour before grilling.

 

Teriyaki Ka-Boom Glaze

By Chef Ivan Flowers

 

1/2 cup Maui Maid Teriyaki Marinade

Juice of 1 Orange

Juice of 1 Lemon

1 Teaspoon Dijon Mustard

1/4 Cup Mae Ploy Sweet Chili Sauce

1 Tablespoon Unseasoned Rice Wine Vinegar

 

Combine ingredients in a bowl & whisk well.  Brush onto chicken, fish, veggies, fruits & meats during last 5-10 minutes of grilling.

 

For even more inspiration visit us at http://www.teriyakiworld.net

Share your grilling pics with us on Facebook.

Happy Grilling!Beach-BBQ

Teriyaki Glazed Ham for Easter

We at Maui Maid love a really delicious Easter ham, but were at times a little perplexed at exactly how to prepare those cooked hams from the supermarket so that they were just as flavorful as those expensive gourmet hams that one buys already glazed and sliced.  So, we enlisted the help of our favorite chef, Ivan Flowers and he demystified the process for us!  We think that once you make this ham, you will NEVER buy those expensive hams again.  After the recipes, we also have some really great cooking tips from Chef Flowers that should help to make your Easter dinner not only delicious, but stress free.

                       Slow Baked Smoked Easter Ham with Grilled Pineapple Teriyaki Glaze

By Chef Ivan Flowers

 

1 Smoked fully cooked Ham, Bone in 8 to 10 pounds

1 small Del Monte Gold Pineapple

½ cup Maui Maid Teriyaki Sauce

3 tablespoons garlic puree ( 3 tablespoons olive oil and 8 garlic cloves placed in a blender till smooth)

Juice of 1 lemon and 1 orange

1 tablespoon olive oil

1 tablespoon unsalted butter

¼ cup apple cider vinegar

 

 

Slowly bake ham at 300f degrees for 2 hours or till warm in center

Grill pineapple slices (core removed) on each side for 4 minutes till caramelized

Cube pineapple into small cubes and place in a sauté pan with olive oil and garlic puree and sauté till caramelized (5 minutes)

Deglaze with Teriyaki sauce and reduce (5 minutes)

Add butter and juice of 1 lemon and 1 orange and vinegar and reduce by 1/3

Place mixture in a blender and pulse for 20 seconds till smooth

Raise oven temp to 450F degrees and liberally baste ham

Allow ham to cook for 15 minutes till pineapple glaze is nicely browned

Teriyaki Glazed Ham

 

 

 

 

 

 

Of course, man (or woman!) cannot live on ham alone (although after trying it, you may want to!) so Chef Ivan Flowers also created a side dish using the fresh spring flavors of green beans.

 

                              Panko Crusted Fresh Green Beans with Spiced Teriyaki Butter

                                                                   By Chef Ivan Flowers

 

Serves Four

 

1 pound fresh green beans

1/8 pound unsalted butter

2 tablespoons  Maui Maid Spicy Teriyaki Sauce

3 garlic cloves smashed

Juice of 1 lemon

½ cup Panko bread crumbs

 

Soften butter and add Maui Maid Spiced Teriyaki sauce, mix and blend well.  Make sure it is smooth.

Roll mixture in parchment paper till a cylinder forms and refrigerate for 1 hour.

Place green beans in lemon infused boiling water for 6 minutes or till al dente. Reserve

Place teriyaki butter in sauté pan with green beans and garlic cloves and sauté till coated, then remove cloves.

Sprinkle panko on to green beans and sauté till the bread crumbs start to get crispy

Place on a baking sheet and finish under a broiler for 3 minutes

 

Green Beans

 

 

 

 

 

 

 

Okay, now those tips from the Chef that we promised…

1. Always warm your pre-cooked/smoked ham at 300 degrees so it does not dry out.

2. Once ham is warmed through, add the glaze & turn up oven to 450 degrees.  Glaze should be perfectly caramelized in about 15 minutes.

3. Save your ham bone.  Store in the freezer and use for fantastic split pea soup.

4. If making mashed potatoes, add garlic cloves (peeled), black peppercorns, fresh thyme and rosemary sprigs to the water when boiling the potatoes.  It will infuse the potatoes with wonderful flavor.

5. Do your prep Friday and Saturday BEFORE Easter.  So you are not just cooking all day & can enjoy the holiday.

For more recipes please visit http://www.teriyakiworld.net

For a FREE sample of Maui Maid Teriyaki Marinade, simply visit our Facebook page

Happy Easter!

St. Patrick’s Day… Hawaiian Style

So, as much as we love Irish food (did we mention our obsession with Irish Soda bread?), we challenged Chef Ivan Flowers to deliciously incorporate our Maui Maid Teriyaki Marinade into some traditional Irish flavors.  Well, he knocked it out of the park.  So, please enjoy these recipes and Happy St. Patrick’s Day!

 

Sweet and Sour Braised Pork Stuffed Napa Cabbage Roll*

by Chef Ivan Flowers

 

Serves Four

1 head Napa cabbage

1 pound fresh ground pork

1 each 12 ounce can whole San Marzano tomatoes

1 small sweet onion finely chopped

2 tablespoons garlic puree

¼ cup white vinegar

¼ cup sugar

2 cups Chardonnay

2 cups cooked white rice

¼ cup Maui Maid Teriyaki sauce

2 tablespoons olive oil

2 tablespoons mascarpone cheese

Juice of 2 lemons

2 tablespoons sweet chili sauce

2 teaspoons fresh chopped tarragon

 

Place cabbage in salted boiling water for 8 minutes with lemon juice

Remove cool and separate into individual leafs.  Make sure to slice middle ridge so the leaf is totally flat for rolling, reserve

Heat a large sauté pan with olive oil over medium heat

Place onions in pan and sweat for 7 minutes

Add pork and sauté for another 10 minutes making sure to break up pork with a spoon as you sauté

Add garlic puree and cook till garlic is caramelized

Now add  Spicy Maui Maid Teriyaki Marinade and reduce till mixture has reduced.

Drain off excess liquid and cool mixture at room temperature

Add cooked rice along with mascarpone cheese and chopped fresh tarragon. Combine well

Take a tablespoon of mixture and place in cabbage leaf, roll tightly to form a cabbage burrito roll

 

The Sauce

Pulse tomatoes with the liquid in a blender for 20 seconds

Add tomatoes to a pot along with vinegar, sugar, white wine and sweet chili sauce and reduce by 1/3

Place cabbage rolls in a baking dish and cover with liquid by two thirds

Cover with aluminum foil and place in a 350F degree oven for 25 minutes

Serve in a bowl and drizzle sauce over cabbage

 

Stuffed Cabbage

 

 

 

 

 

*Note- if you choose Maui Maid All Natural Spicy Teriyaki Marinade, this recipe is gluten free!

 

This next  Irish inspired recipe is for all of us that are always pressed for time.  Chef Flowers created this so that it can be on table in less than 15 minutes!

 

Corned Beef Reuben, Spiced Teriyaki Swiss Fondue and Creamy Cole Slaw

by Chef Ivan Flowers

 

Serves Four

 

1 pound sliced corned beef

8 slices rye bread

2 tablespoons Spicy Maui Maid Teriyaki sauce

½ pound aged Swiss cheese cut into ¼ inch pieces

1 tablespoon unsalted butter softened

½ pound store bought chilled creamy mayonnaise based cole slaw, excess liquid drained

 

Brush both sides of rye bread with butter and place in a sauté pan over medium high heat for 2 minutes on each side.  Just enough to toast.

Place swiss cheese in a bowl and add Maui Maid teriyaki sauce. Cover with plastic wrap

Place sliced corned beef in a bowl with 2 tablespoons of water, and then cover with plastic wrap

Place warm toast on plate, and then microwave corn beef for 1 minute

Then microwave cheese teriyaki mixture for 90 seconds or till a smooth gooey fondue appears. Stir well.

Place corned beef on bread, spoon over swiss fondue, place cole slaw on top

Cut in half and serve with a new pickle and steak cut fries

Offer a side of thousand island dressing

Reuben Sandwich

 

 

 

 

 

For more recipes go to http://www.teriyakiworld.net

To purchase Maui Maid please go to Amazon

Happy St. Patrick’s Day!

Shamrocks

 

 

 

 

 

Apricot Teriyaki Roasted Chicken- It’s What’s for Dinner!

Let’s face it, sometimes coming up with something “new” for dinner is difficult.  Especially when you are trying to please a family AND stay within a budget.  Well, we are here to help!  Chef Ivan Flowers created this recipe for Maui Maid to be simple to make and delicious…

Serve this roast chicken with a tossed green salad or some roasted potatoes.

Apricot Teriyaki Roasted Chicken

By Chef Ivan Flowers

 

 

Serves Four

 

1 each five pound roasting chicken

2 sprigs thyme

2 lemons

2 cups apricot marmalade

1/2 cup Maui Maid Teriyaki Marinade

1/4 cup red wine vinegar

1 teaspoon granulated garlic

1 teaspoon oregano

2 teaspoons olive oil

 

Place lemons (pierced) and thyme inside chicken

In a large bowl combine marmalade,Maui Maid Teriyaki Marinade, vinegar,garlic, oregano and olive oil

 

Place chicken in bowl and coat well

Place chicken on a rack and roast at 275F for 2 hours

 Roast Chicken Apricot Teriyaki Glaze

 

 

 

 

 

 

 

For more recipes go to http://www.teriyakiworld.net

For a free sample of our Maui Maid Teriyaki Marinade like us on Facebook!

Award Worthy Oscar Snacks

We don’t know about you, but we love the Oscars!  The fashion, the stars and especially, the excuse to have a party.  So we thought we would share with you some award worthy snacks and cocktails to share with your friends on this upcoming Oscar night.

This Teriyaki Satay sauce, created by Chef Ivan Flowers, works well on chicken, beef, pork, veggies and even pasta.

Spiced Teriyaki Peanut Butter Satay Sauce

2 cups peanut butter

3 ounces Spiced Maui Maid Teriyaki Sauce

Juice of 1 lime and 1 lemon

2 teaspoons chopped fresh cilantro

Place peanut butter in a metal bowl over boiling water

Whisk till smooth then add teriyaki sauce, lemon and lime juice and chopped cilantro

Place vegetable or meat of choice on skewers.  Remember if they are wooden to soak  in water at least 10 minutes.  Grill skewered meat or vegetables & brush generously with Teriyaki Satay sauce during last few minutes of grilling.  Serve warm or at room temperature with extra sauce for dipping.

Teriyaki Chicken Satay

 

 

 

 

 

 

 

Now, you are going to want to serve a cocktail (or two!) to your guests.  Why not a Bloody Mary Bar?  Make the Bloody Mary mix (recipe follows), then serve with a choice of vodkas (plain, citrus flavored, spicy) and add-ins like: olives, limes, bacon, celery, pickled okra etc. Your guests will have a ball “creating” their Bloody Mary masterpieces.

Teriyaki Bloody Mary Mix

2 -46 ounce Bottles of Low Sodium V-8 or Tomato Juice

6 ounces Maui Maid Teriyaki Marinade

2 Tablespoons Horseradish

Juice of 3 Lemons

Juice of 2 Limes

1 Tablespoon Black Pepper

Combine ingredients and refrigerate until ready to serve.

Teriyaki Bloody Mary

 

 

 

 

 

 

 

Happy Oscar party!

For more recipes go to http://www.teriyakiworld.net

 

 

 

Valentine’s Day in Hawaii

Why not take your loved one to Hawaii for Valentine’s Day? Can’t get the time off? Don’t want to spend all that money?  No worries! With the following  delicious Maui Maid recipes, by Chef Ivan Flowers, you can have a Valentine’s Day dinner in Hawaii…

Oysters have long been considered an aphrodisiac, so we start our romantic dinner with them fried accompanied by a teriyaki spiced remoulade.

Crispy Tempura Oysters with Garlic Orange Spiced Teriyaki Remoulade

 

Serves Four

12 large fresh coastal oysters of choice shucked and reserve the liquor (juice)

½ cup tempura flour

1 cup fresh orange juice

¼ cup sweet gherkin or pickle juice

4 cloves garlic smashed

2 tablespoons Spiced Maui Maid Teriyaki Sauce

1 cup mayonnaise

1 teaspoon olive oil

4 cups canola oil

In a sauce pan over medium heat place olive oil and smashed garlic

Cook garlic till browned then remove

Add orange juice along with pickle juice and reduce by 2/3 or till slightly syrupy

Let cool at room temp for ½ hour

Whisk reduction into mayonnaise with oyster liquor blending well till smooth and creamy

Heat canola oil to 350 degrees

Dust oysters with tempura flour and fry till golden brown (2 minutes)

Serve crispy oysters with dipping sauceFried Oysters

Now for the main course.  Most will cook a steak for Valentine’s dinner, but we think that nothing is better that a juicy pork chop with an incredible teriyaki glaze.  Plus, we are sending you to Hawaii this Valentine’s Day and in Hawaii, pork is king.

Grilled Pork Chop with Rosemary Teriyaki Butter Glaze, Fork Mashed Fingerling Potatoes, Haricot Vert

Serves Four

4 each 12 ounce end or country style pork chops, bone in (this is the juicy cut of chops)

1/4 pound unsalted butter

1 tablespoon olive oil

1 sprig rosemary chopped fine

1 pound fingerling potatoes

6 cloves peeled garlic

1 bay leaf

8 black peppercorns

1 pound French green beans cleaned and trimmed

2 quarts salted boiling water

2 quarts salted boiling water

½ cup cream

2 teaspoon fresh garlic puree

2 sprigs thyme chopped fine

1 quart ice water with the juice of 2 lemons

2 Tablespoons Maui Maid Teriyaki Marinade

Combine softened butter with chopped rosemary and teriyaki sauce in a bowl

Roll in plastic wrap or paper till a 3 inch wide cylinder is formed and refrigerated for 1 hour

In salted boiling water place green beans and cook for 6 minutes then plunge into ice water

In salted boiling water place peppercorns, garlic cloves and potatoes and boil for 15 minutes

Season pork chop to taste and grill medium heat 8 minutes on each side

Take off grill, cut butter into ½ pieces and place two on top of pork chops

Cover with foil and let rest for 5 minutes

Heat olive oil over medium heat and place potatoes along with garlic puree in sauté pan

Sauté for 5 minutes till garlic is browned and potatoes are coated, and then add chopped thyme.  Season to taste

Sauté green beans in a teaspoon of Teriyaki Butter till glazed and warm.  Season to taste

Serve glazed grilled pork chop with your garlic herb fork mashed potatoes along with your citrus scented al dente French green beans.  ENJOY

Grilled Pork Chop

Now for dessert!  Nothing is more romantic than chocolate strawberries, unless it is strawberries with  teriyaki hazelnut chocolate drizzle.

Chilled Strawberries with Teriyaki Hazelnut Chocolate Drizzle

Serves four

1 pound fresh ripe strawberries cut in half

1 tablespoon Hazelnut Liquor (Frangelico, etc)

½ pound shaved bitter sweet chocolate

1 tablespoon balsamic vinegar

2 tablespoons Maui Maid Teriyaki Sauce

¼ cup cream

Melt chocolate in a double boiler (metal bowl placed over boiling water)

Whisk till smooth and then add teriyaki sauce, vinegar, and Hazelnut Liquor

Then whisk in cream till smooth and velvety.

Place chilled strawberries in a chilled desert bowl and drizzle on Chocolate Hazelnut Teriyaki SauceChocolate & Strawberries

Happy Valentine’s Day from all of us at Maui Maid!  Enjoy your romantic evening in Hawaii and for even more recipes go to teriyakiworld.net

Super Bowl. Super Snacks.

Seems like everyone is gearing up for the big game on Sunday.  We thought we would share a few easy and delicious recipes that are sure to please all your hungry guests.

Football and chicken wings.  A classic, right? Well, we have put a spin on these with a Teriyaki glaze.  Instead of blue cheese, try dipping into ranch dressing.  You will love the ying and the yang of the sweet and sour elements on these wings.

 

Sweet and Sour Teriyaki Chicken Wings

Serves Four

2 Pounds Chicken wings (first joint and drumette pieces)
2 Cups Chopped Cilantro
1/2 cup Maui Maid Teriyaki Marinade
1/2 cup Mae Ploy Sweet Chili Sauce
1/8 Cup Apple Cider Vinegar
Juice of five limes

In a fryer at 375F cook wings till crispy and done

In a large bowl combine cilantro, teriyaki, chili sauce, vinegar and lime juice
Place hot wings in bowl and coat well

Want to jazz up your onion dip?  Try crumbling some of this easy to make glazed bacon into the dip.   Plus, this bacon is great on burgers, sandwiches and pizza.

Teriyaki Roasted Bacon

Serves Four

1 Pound Thick cut ranch bacon
1/4 cup Teriyaki
1 teaspoon molasses

Combine Molasses with teriyaki and brush on bacon
Place bacon on a sprayed rack and cook at 350F for 8 minutes

Meatballs are all the rage and we have a recipe with an Hawaiian twist that is sure to impress your guests.  Serve sauced with toothpicks or make into a slider and top with creamy cole slaw.

Baked Meatballs with Garlic & Sweet Chili Peanut Glaze

Serves 8

 

2 pounds 80/20 ground chuck

½ cup finely minced onions

2 tablespoons garlic puree

1 cup grated pecorino cheese

1 cup mascarpone or cream cheese

1 cup Maui Maid Teriyaki sauce

½ cup tomato paste

2 cups fresh chopped arugula

2 cups peanut butter

¼ cup chopped cilantro (fine)

Juice of 2 lemons and 1 lime

3 tablespoons sweet chili sauce

1 tablespoon olive oil

 

In a large mixing bowl break cup ground beef and let sit at room temperature for 20 minutes

Sauté onions in olive oil over medium heat till translucent (8 minutes)

Add garlic puree and continue to cool till garlic is slightly browned (4 minutes)

Add tomato paste and cook another four minutes

Place chopped arugula into sauté pan and cook an additional 30 seconds

 

Place warm mixture with the pecorino cheese and mascarpone cheese into ground beef and work well with hands till combined.  Salt and pepper to taste

Roll beef mixture into 1 ounce balls and place on a sprayed baking sheet in a 400 degree oven and cook for 12 minutes.  Let stand for 5 minutes after removing from oven

 

In a stainless steel bowl over boiling water place peanut butter, sweet chili sauce  lemon and lime juice  and teriyaki sauce

Whisk till a smooth creamy sauce develops (7 minutes)

Add finely chopped cilantro

Glaze meatballs with sauce or simply use as a dipping sauce

 

Meatballs with Garlic & Sweet Chili Spiced Teriyaki Peanut GlazeSweet & Sour Teriyaki Chicken Wings

Let us know how these recipes turned out. For more recipes visit us at teriyakiworld.net

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