Tag Archives: teriyaki glaze

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

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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!

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

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