Monthly Archives: July, 2013
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
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.
Hawaiian Baked Beans
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.
Grilled Tri-Tip with Maui Maid Teriyaki Glaze
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.
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).
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