Category Archives: Hawaii

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

 

 

 

 

 

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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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