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
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
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
*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
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
For more recipes go to http://www.teriyakiworld.net
To purchase Maui Maid please go to Amazon
Happy St. Patrick’s Day!