Maui Maid Teriyaki Marinade and my Teriyaki Crunchy Chicken

A couple of days ago, I received a sample bottle of Maui Maid Teriyaki Marinade. To say I was excited is an understatement! I love teriyaki and so does my son! We do teriyaki wings, teriyaki bacon wrapped chicken livers, teriyaki pork loin, teriyaki beef tenderloin... I think you get it. (I was beginning to feel like Bubba Gump! LOL) We love teriyaki! One problem that we have had is that our favorite sauce is sometimes hard to find. I was excited to try this sauce. 

After trying this one... I want more! The hubby started out with "Mmmm!" which changed to, "Oh WOW!" and finally, "OMGoodness! This is perfect! The perfect balance of sweet and salty!"

I made chicken two different ways. I made teriyaki pan seared nuggets, for my son, and teriyaki pan fried crunchy chicken cutlets, for the hubby. Here we go...

I marinated skinless, boneless chicken breasts and cut some up into nuggets. I let them marinate for a few hours. When the hubby got home with the breadcrumbs, I mixed up some breadcrumbs and flour. I didn't add any seasonings, not on purpose, but because my step-son came in with his daughter, Kendal. (((SQUIRREL!))) I'm easily distracted! AND thus no pictures of the coating process or frying! :-(

Ok... One picture of pan searing the nuggets that were coated in sauce. Be careful with the temperature when cooking teriyaki. The sugars can burn if the temps are to high, and that it not good!

I set up a dipping station with just two pans. (Sorry, no pics) I put the flour mixture in one and more marinade in the other. I dipped the breasts in the flour mixture, then in the marinade, and back in the flour mixture again. This gives the chicken a thick crust and the teriyaki helps the flour mixture really stick to the chicken. I fried them in the pan until golden brown, then I transferred them to a 350 degree oven so the marinade in the coating wouldn't burn. After a few minutes, I turned the oven to warm so the chicken wouldn't dry out.

I made a sauce reduction by making a little slurry of cornstarch and water. I added that to about 1/2 cup of the marinade and 1/2 tsp apple cider vinegar and some black pepper. I simmered it until it thickened a little.

I spooned a little over the fried chicken breast, and voila! Using the marinade as the liquid in the battering process is so awesome! What could be better than a crunchy teriyaki crust??? I had my step-son and his wife try it, and they loved it. As a matter of fact, my step-son said, "OMG Lynn! You are such an awesome cook!" Well shut the front door! That kid is hard to please so... 'nough said!

Surprisingly, (since the kids had eaten before they came over) I had some leftover, and the hubby says, "You're putting that up right?" I asked if he wanted more. He said, "Heck yeah! Tomorrow!"

Now... I want the spicy and the onion flavors!!! You can buy them from Maui Maid's Website and on Amazon. Click the link in the first of this blog and visit Maui Maid on Facebook. Be sure to tell her I sent you, and be sure to give her a like!

Sauces and Marinades

I made this teriyaki sauce to go with the pork tenderloin eggrolls I made the other day! Delicious!

Teriyaki Sauce

1/3 cup soy sauce
1 cup water
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup packed brown sugar
1 tbsp honey
2 tbsp cornstarch
1/4 cup cold water

Mix all but the cornstarch and 1/4 cup of cold water, in a sauce pan over medium heat. Mix cornstarch and water. Stir til dissolved. Add to sauce pan. Heat until thickened.


Steak Marinade

1 cup vegetable oil

1/2 cup soy sauce

1/3 cup red wine vinegar

1/4 cup fresh lemon juice

3 tablespoons Worcestershire sauce
2 tablespoons A1 steak sauce 

1 tablespoon freshly ground black pepper

2 tablespoons Dijon-style prepared mustard

1 onion, sliced

2 cloves garlic, minced

Mix together well, and use to marinate your favorite meat.

Baja Sauce

1/4 red bell pepper, seeded and chopped

1 jalapeno pepper, sliced

2 tablespoons diced onion

1 cup mayonnaise

1 tablespoon vinegar

1/4 teaspoon cracked black pepper

1/4 teaspoon garlic powder

1/4 teaspoon cumin

Place jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

Dill Sauce

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon Worcestershire sauce

2 tablespoons dried dill weed

1/4 teaspoon garlic powder

Salt & Pepper, to taste

In a small bowl combine mayonnaise, Worcestershire sauce and seasonings; mix well. Chill for 1 hour.

Great on burgers and sandwiches.

Great Appetizers For Any Occassion!

Parmesan Thins

1/2 all-purpose flour
3 tbsp butter, softened
1 egg yolk
2/3 parmesan cheese, freshly grated
pinch of salt
pinch of cayenne

Work the butter and flour together in a bowl with your fingertips, then work in the egg yolk. Add the parmesan, salt and cayenne. Shape the dough into a log and wrap it in plastic wrap. Put it in the frig for about 10 minutes or until firm.
Preheat oven to 400 degrees. Cut the log into 1/4 inch pieces and place on a baking sheet. Flatten with a fork to give a criss-cross pattern. Bake for about 10 minutes. Don't let them brown or they'll taste burnt.

Spicy Olives 2 ways

2 2/3 cups green olives, pitted

Spicy herbal marinade:
3 tbsp fresh cilantro, chopped
3 tbsp fresh parsley, chopped
1 garlic clove minced
pinch cayenne
pinch cumin
2 tbsp olive oil, 3 if necessary
3 tbsp lemon juice

Hot chili marinade:
4 tbsp fresh cilantro, chopped
4 tbsp fresh parsley, chopped
1 garlic clove minced
1 tsp ginger, freshly grated
1 red chili, seeded and sliced
1/4 preserved lemon, cut into thin strips

Divide olives between two jars. Mix the ingredients for the spicy herbal and add to one jar. Add extra oil and lemon to cover if necessary. Mix the ingredients for the hot chili and add to the second jar. Store both jars in the frig for about a week, shaking occasionally.

Roasted Veggie Tartlets

1 red bell pepper
1 yellow bell pepper
1 eggplant
1 zucchini
1 1/2 cups all purpose flour
6 tbsp butter, chilled and diced
2-3 tbsp cold water
4 tbsp heavy cream
1 egg
1 tbsp parmesan cheese
salt and pepper

Preheat oven to 400 degrees. Switch oven to broiler. Place veggies on a baking sheet and broil for 10 minutes, turning occasionally until blackened. Cover with a towel and let sit for 5 minutes. Peel away skin and discard seeds. Cut into very thin strips.
Sift flour and salt into a bowl. Cut in the butter until it resembles breadcrumbs. Stir in enough water to make a firm, not sticky, dough. Roll the dough out thinly and cut rounds to fill mini muffin tins. Bake for 10 minutes at 400 degrees.
Divide the veggie strips between the pastries. Whisk cream and egg in a bowl. Season and pour over veggies. Sprinkle each tartlet with cheese and bake for 15-20 minutes until firm. Cool for 2 minutes, then remove to a wire rack. Serve warm or cold.

Marinated Mushrooms

1/3 c red wine vinegar
1/3 c oil
1 sm onion, chopped
1 tsp salt
2 tsp parsley
1 tsp mustard
1 tbsp brown sugar

Boil, then add 2 - 6 oz cans button mushrooms. Simmer 5-6 minutes. Cool and refrigerate. Best if marinated overnight... If you can wait that long!


Chorizo Pastry Puffs

8oz puff pastry
4oz chorizo sausage, finely chopped
1/2 cup grated cheese
1 egg, beaten
1 tsp paprika

Preheat oven to 450 degrees. Roll out pastry onto a floured surface. Using a 3 inch cutter, stamp out 16 rounds. Put chorizo and cheese in a bowl and toss together.
Place a little of the chorizo and cheese mixture in the center of a round of pastry dough. Fold over and pinch the edges of the pastry together to seal. Repeat with remaining rounds. Place the rounds on a non-stick baking sheet. Brush with beaten egg and dust with pinch of paprika.
Bake pastries for 10-12 minutes, until puffed and golden. Serve warm.

Steak with Caramelized Mushrooms and Onions

It's Father's Day and it seems like all the recipes are grilling steaks. That's usually Dad's job. Well, here's a recipe that tastes awesome using the broiler or the grill!

1 lb boneless beef sirloin steak (or your favorite cut)

Marinade:

1/4 cup Balsamic Vinaigrette Dressing

3 Tbsp A-1 Steak Sauce

2 Tbsp Light Brown Sugar

3 cloves Garlic, minced

Mix the marinade and pour into a zip-loc bag. Put in the steak and push out the air and seal. Mash the marinade around to coat the steak well. Marinade for about an hour.

Remove steak from bag and place on a broiler pan. Broil 4 inches from broiler on high for 4-5 minutes per side or until done. (160 degrees) Let it rest for 5 minutes so the juices can be absorbed by the meat.

Cut the steak into thin strips, cutting across the grain. Pour any remaining juices from the broiler pan over the steak and top with mushrooms and onions.

1 container Button Mushrooms, sliced (or your favorite mushroom)
1 Sweet Onion, thinly sliced
2 Tbsp Butter
2 Tbsp Soy Sauce
2 cloves Garlic, minced

In a medium sauce pan, melt butter and add mushrooms, garlic and Soy Sauce. Saute on medium heat for 10 minutes. Add onions and continue to cook until the onions are soft and have taken on a light brown color.