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 sauce

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

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 Sauce

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