Teriyaki Sauce

Aloha. This is my teriyaki, it might not be the most traditional sauce, but it is Brok' Da Mout (tastes delicious - yummy grinds)! It's also gluten free, for those that are into that.



3/4 cup Light Soy Sauce (gluten free)
1/4 cup Rice Wine Vinegar
3/4 cup Pineapple Juice - with or without crushed pineapple chunks
1/4 cup water
1 tsp Ginger Root - freshly grated
2-4 garlic cloves - crushed or minced
pinch of CRP
4 Tbls Brown Sugar - firmly packed
1 Tbls locally produced Honey
1/4 cup Cold Water
2 Tbls Corn Starch
1 Tbls Green Onion or Chives - thinly sliced on a bias

Mix all but the last three ingredients together in a medium sized saucepan.




Bring mixture to a boil, whisking occasionally.



When the sauce begins to boil, mix your cornstarch into the ice water until it's completely dissolved.

Whisk the slurry (ice cold liquid and a thickener) into your saucepan and immediately turn the heat down to medium low - low.



Let the sauce lightly simmer until it's at your desired thickness. The longer it cooks the thicker it will get. If it gets too thick, stir in a little more pineapple juice or water to thin it out.



I cook the sauce until it sticks to my spoon and leaves a line when I slide my finger down the spoon.





Either stir the scallions/chives into your sauce or sprinkle them over it after plating your dish.



This sauce has so many great uses: over chicken and rice with a side of macaroni salad (memories of my Hawaiian days), on a chicken sandwich or a hamburger, on pineapple skewers, as a marinade, in pasta salad, over grilled oysters, in a stir fry, over fish or tossed with noodles. I prefer ramen noodles with teriyaki, they hold up to the flavorful sauce.

Teriyaki makes a wonderful dip for stuff like spring rolls and dumplings.


Chicken Potstickers Recipe


Ramen Noodles topped with Teriyaki and Scallions


Tossed Noodles with Vegetables




Salmon Hot Pot Soup



Teriyaki over Poached Fish

Mahalo!

Fresh Pineapple Sweet and Sour Chicken

I learned to make this tasty dish when I lived in Hawaii. I make it in a wok, but it's also great cooked in an electric skillet, stove top, or on the grill outside. When I cook with my wok, I like to cook in stages, that way the wok doesn't cool down too much. When you're cooking in a wok you want to cook the food quickly at a high temperature, so cut the food into large, bit sized pieces before cooking and don't over crowd the pan.



This dish is versatile (and gluten free), so add or subtract the foods that you do or don't like. For instance, for a vegetarian meal, subtract the chicken and add extra veggies like broccoli, cauliflower, asparagus, bok chow, mushrooms, snow peas, or any that you prefer.

Marinade
14 oz Chicken Tenders (breast or boneless thighs also work well)
1 T Onion - chopped
2 cloves Garlic - smashed
1/4 cup Pineapple Juice
3 T Soy Sauce
1 T EVOO
1/4 Serrano Pepper
Splash of Water

Slury
1/3 cup Pineapple Juice
1 T Brown Sugar
1 T Seasoned Rice Vinegar
1 T Soy Sauce
1/4 t Tomato Paste
1 T Cornstarch

Vegetables
5 Cloves of Garlic (split) 2 cloves sliced (optional) and 3 chopped
2 small or 1 large Carrot -sliced
1/2 Green Bell Pepper - diced
Serrano Pepper - very thinly sliced or finely chopped (optional)
1/2 Onion - diced
2 Roma Tomatoes - diced (seeds removed)
1/ fresh Pineapple - diced (skin/rind and core removed)

You'll also need cooking oil and a 1/4 cup of chicken stock or a combination of stock and sweet white wine.

Mini Frittatas - Part B

I've gone a little crazy with these frittatas. They're so easy to work with. You can use any combination of meats, veggies, cheeses, and herbs that you like. I would avoid foods that have a lot of liquid in them, such as tomato seeds though. Here's three meals that I made with my leftover eggs. See my post Mini Frittatas - A for the original recipe.



Tacos

Butter
Mini Frittatas - cut into quarters
Salsa
Spinach
Tortillas - warmed
Cheese (I used sliced provolone and a grated cheese blend)



Heat a little butter in a pan. Add the egg chunks to the pan and cook just until they are heated through. Remove the eggs form the pan. Loosely cover the frittatas and set them aside.



Heat your salsa up in the pan that the eggs were in. Once it's hot, add spinach to the pan. Toss the spinach around to evenly coat it with salsa. Then, turn off the heat.



Lay a tortilla down on a flat surface. Top with provolone, spinach mixture, and eggs. Then sprinkle a little cheese on top and roll it up. If you're going to eat the tacos latter, wrap them in foil. If not, place them on a plate and keep rolling until you're out of stuffs to stuff.



Frittata Foo Young

I had some leftover egg mixture that I had not cooked yet. Instead of cooking it in a muffin tin, I just baked it in a pie pan until it set.



Vegetable or Chicken Stock (I made a quick stock using the bones from a rotisserie chicken)
White Wine (optional)
Green Onions - thinly sliced
Corn Starch
Dark Soy Sauce - chilled
Chicken - shredded or diced (I used meat from a rotisserie chicken)
Egg Mixture - cooked
Rice - cooked

Lemon - Soy Marinated Grilled Halibut

Halibut is a firm white fleshed fish. It's texture makes it great for the grill. The flavor of this large fish is pretty mild and clean. It's great simply prepared and served with a light sauce.



You could substitute any other firm fish for the halibut in this recipe and it would still be tasty stuffs.

1 T Ginger - minced
2 T Lemon Juice
1 t Lemon Zest
1 T Light Soy Sauce (substitute gluten free soy for a GF dish)
1/2 T Dark Soy Sauce (I used a mushroom flavored dark soy)
1 T Dried or a hand full of fresh Parsley
1 T Green Onion - chopped
Garlic Chili Sauce (or other hot sauce)
Splash of Water
Halibut*



*If you buy a large piece of fish, it's best to cut it into manageable pieces. The smaller size is easier to flip and to remove from the grill. I like to keep the pieces about the size of my spatula.

Mix all of the ingredients, except the fish, together in a flat bottomed dish.

Remove about a 1/4 of the mixture and set it aside.

Place your halibut in the dish, move it around, flip it over, spoon some marinade on top of the fish, and cover it.



Let this marinate for ten minutes.


Flip the fish and spoon more marinate on top of it.