Velvet Talapia in ponzu Gravy

INGREDIENTS: Chef Myron’s Ponzu Sauce INSTRUCTIONS: Sauce: Bring 1 C. delicate fish, and seafood or chicken stock to a simmer. Stir in 2 Tbs. CHEF MYRON’S PONZU until seasoned to taste. Stir in light cornstarch paste until the sauce takes very light viscosity (barely...

Tokyo Vegetable Salad

INGREDIENTS: Chef Myron’s Ponzu Sauce Shredded lettuce or mixed garden greens Washed and de-husked mung bean sprouts Slivered fresh shiitaki mushrooms Roasted Sesame Seeds INSTRUCTIONS: Toss shredded lettuce or mixed greens. Add mung bean sprouts and mushrooms. Dress...

Tokyo Seafood Salad

INGREDIENTS: Chef Myron’s Ponzu Sauce Shredded lettuce or mixed garden greens Washed and de-husked mung bean sprouts Slivered fresh shiitaki mushrooms Roasted Sesame Seeds 1/4 C. peanut oil INSTRUCTIONS: Toss shredded lettuce or mixed greens. Add mung bean sprouts and...

Teriyaki Tornadoes au Poivre with Caramelized Onions

INGREDIENTS: Chef Myron’s Premium Teriyaki Sauce INSTRUCTIONS: Pound out 6 or 8 oz. beef tenderloin to 1/2” filets Encrust in a course three peppercorn mix Pan sear in clarified butter over high heat Remove from pan Add 2 Tbs. CHEF MYRON’S PREMIUM TERIYAKI and...

Teriyaki Tornadoes au poivre

INGREDIENTS: Chef Myron’s Teriyaki Sauce 4 oz. Beef tenderloin per serving Clarified butter or oil Coarsely crushed red pepper Coarsely crushed black pepper INSTRUCTIONS: The secret to this one is to use a cast iron skillet, and to know how to tell how well a steak is...
Szechuan Salmon with Asian Greens

Szechuan Salmon with Asian Greens

INGREDIENTS: Chef Myron’s Szechuan, Ponzu & Roasted Sesame Oil INSTRUCTIONS: This is a perfect recipe to use up belly flap and other trimmings from salmon filets. Slice Atlantic salmon (trimmings) into 1/2” strips. Toss pieces of salmon lightly with CHEF...

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