About our recipes:

As my collegue Chef Paul Prudhomme once said to me: “I just want to make products that make someones dinner taste better”.

Many of our recipes on this site were written for chefs and chefs write and read recipes a bit differently than cook book writers do for home cooks. We will regularly be adding more recipes. However I believe that if home cooks learned to think about food and recipes the way chefs do it would empower them to be more creative and get professional results at home. Please feel free to add your own recipes on our forum and we will post them and give you credit.

Myron

For a quick, uncomplicated solution to making natural meals that everyone will love, use Chef Myron’s Sauces™. The mincing, the dicing, the blending of quality spices is done. You can trust that each of our sauces is subtle, balanced, and composed to my high culinary standards.

You are ready to create! Be imaginative, not a slave to recipes. (Imagination is more important than knowledge”, A. Einstein.) Cook to your taste. Envision the meal. Contrast flavors, textures and colors. Don’t be afraid to flavor the main dish boldly; offer balance with a subtle side dish. Cooking starts in the market. Buy the best fresh ingredients. Build your menu around what you find. Don’t worry about exact measurements (except in baking). Freely substitute, except, of course, for the Chef Myron’s.™ (Read Chef Myron’s Ten Magic Culinary Words)

Roasted Turkey recipe using Chef Myron’s Eurasian Fusion/Magic 20 Gauge Marinade. (download recipe)
Our sauces are gluten free see our allergen statement (download PDF) and certificate of analysis (download PDF) for sauces.

We do offer a recipe pamphlet with some of the more specific recipes for those who are still not quite confident in their cooking skills or who are looking for just a little guidance as they develop their culinary identity. (Chef Myron’s Recipe Pamphlet)
Check out this site for more recipes using various quality ingredients Easy Side Dish Recipes.

If you have questions or comments, call us. We are family-owned specialty foods manufacturing company in the beautiful Pioneer Valley in Western Massachusetts. (413)659-0247.

Yakitori Chicken Wrap

INGREDIENTS: Chef Myron's Yakitori, Szechuan & Ponzu Sauces  INSTRUCTIONS: Use any sliced chicken breast, grilled breast or tenders that you are already using. Toss and marinate in CHEF MYRON’S ORIGINAL YAKITORI SAUCE for a few min. Make Dressing: 70% CHEF...

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Wasabi Pea Encrusted Mahi Mahi

INGREDIENTS: CHEF MYRON’S YAKITORI &  PONZU SAUCES INSTRUCTIONS: Process dried Wasabi Peas to a course coating Dip a thick filet of mahi mahi or any firm thick filet in CHEF MYRON’S ORIGINAL YAKITORI SAUCE to coat. Dredge filet in wasabi pea granules press...

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Venison Sirloin Medallion Au Poivre

INGREDIENTS: Chef Myron’s Eurasian Fusion INSTRUCTIONS: Cut a boneless loin (“backstrap”) from a nice Whitetail or other deer into 3/4” thick medallions, rub lightly with Chef Myron’s Eurasian Fusion (AKA Myron’s Magic 20 GA) and allow to sit for about 15...

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Venison Cacciatore Gremolata

INGREDIENTS: Chef Myron’s 20 Guage Game Sauce Venison (or other red game meat) round or shoulder Salt pork or bacon and/or olive oil Onions Sweet Red or green Peppers (optional) Carrots Minced garlic Portabella mushrooms Canned or fresh plum tomatoes Red...

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Velveted Teriyaki Stir Fried Sirloin Venison

INGREDIENTS: CHEF MYRON’S 20 GAUGE CHEF MYRON’S PREMIUM TERIYAKI SAUCE 8 oz. “Backstrap” Deer Meat Peanut (or vegetable) oil Onion Bok Choy (Chinese cabbage) Cornstarch Scallions, tomato, parsley or cilantro INSTRUCTIONS: Note: “velveting” is a classical...

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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...

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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...

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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...

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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...

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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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Summer Seared Salmon On Medley of Summer Veggies

INGREDIENTS: Chef Myron’s Eurasian Fusion & Ponzu Sauces Chef Myron's Roasted Sesame Oil INSTRUCTIONS: Marinate a 6 oz. portion of Atlantic Salmon Filet CHEF MYRON’S EURASIAN FUSION SAUCE. Dredge in flour. Pan sear to quickly caramelize. Plate with a...

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Stir Fried Beef with Pea Pods or Bok Choi

INGREDIENTS: Chef Myron's Premium Teriyaki Sauce Flank Steak Corn Starch Pea Pods Chicken Stock INSTRUCTIONS: Slice 8 - 10 oz. tender cut of beef such as sirloin strip, tenderloin or flank steak across the grain in 2" X 1" X 1/4" thick slices. Marinate a...

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Simple Teriyaki Burgers

INGREDIENTS: Chef Myron's Premium Teriyaki Sauce INSTRUCTIONS: Add a small amount of CHEF MYRONS PREMIUM TERIYAKI to ground hamburger, press into thick patties. Baste each side with CHEF MYRONS PREMIUM TERIYAKI while grilling. Flip only once to retain...

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Roasted Turkey with Magic 20 Gauge

INGREDIENTS: Chef Myron's 20 Gauge Wild Game & Fish Sauce INSTRUCTIONS: Thanksgiving turkey roasted with the help of Myron's 20 Gauge is a natural! Marinating a whole turkey will not work very well as the marinade will not absorb through the skin. So you...

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Quick and Easy Szechuan Pheasant

INGREDIENTS: Chef Myron's Yakitori Sauce For a quick, uncomplicated solution to making natural meals that everyone will love, use Chef Myron’s Sauces™. The mincing, the dicing, the blending of quality spices is done. You can trust that each of our sauces...

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Pan Seared Sakana

INGREDIENTS: Chef Myron's Tsukeyaki Sauce INSTRUCTIONS: Dip thin (1/2" or less thick) filets of white fish (tilapia, sole, perch, catfish or trout) in CHEF MYRON'S TSUKEYAKI SAUCE. Dredge lightly but completely in 50/50 mixture of corn starch & white...

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Pan Seared Ponzu Glazed Salmon Filet

INGREDIENTS: Fresh salmon filet (either skin on or skinned is up to you). White flour or cornstarch Peanut or vegetable oil Scallions or cilantro garnish For a quick, uncomplicated solution to making natural meals that everyone will love, use CHEF MYRON’S...

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Medallions of Pork Loin with Piquant Apple

INGREDIENTS: Chef Myron's Szechuan Sauce INSTRUCTIONS: Marinate whole Bnls pork loin in CHEF MYRON’S SZECHUAN SAUCE overnight Dredge loin with corn starch Pan sear in oil Roast to internal temp of 145 Slice in 1/4” medallions to plate Nap with Piquant...

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Malaysian Style Stuffed Tofu

INGREDIENTS: Chef Myron's Yakitori Sauce Any CHEF MYRON’S SAUCE of your choice Blocks of firm tofu Peanut oil Minced garlic Diced water chestnut Cooked rice Minced cilantro Cornstarch Chopped scallion Crushed red pepper Chopped peanut An authentic and...

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Kids Will Eat Tofu

INGREDIENTS: Chef Myron’s Yakitori & Teriaki Sauces lock of firm tofu Peanut or vegetable oil Optional: Roasted Sesame Seeds INSTRUCTIONS: Slice tofu into 1/2 inch slices, store marinate 15min-1hr. in Chef Myron’s Yakitori Sauce. Heat 3 Tbs oil in skillet...

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Kenchin Jiru – Japanese

INGREDIENTS: Chef Myron's Yakitori Sauce INSTRUCTIONS: Soak some dried shiitaki (Chinese black) mushrooms in hot water a few hours or (preferably) in cold water overnight. Make light chicken broth by simmering raw bones from whole chicken or a bunch of...

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Honey / Butter Teriyaki Jumbo Shrimp

INGREDIENTS: Chef Myron's 20 Gauge Wild Game & Fish Sauce INSTRUCTIONS: Saute portion of P&D (*short butterflied - optional) shrimp in hot oil until just opaque. Add 2 oz. sauce and quickly finish to lightly glaze (30 seconds!) Plate over rice napping...

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Grilled Shrimp with Tsukeyaki

INGREDIENTS: Chef Myron’s Tsukeyaki & Ponzu Sauce 10 uncooked extra-large peeled/ de-veined shrimp 2 cups thinly sliced Napa Cabbage or Romaine lettuce 1/2 cup Chef Myron’s Tsukeyaki or Chef Myron’s Ponzu bamboo skewer INSTRUCTIONS: Prepare barbecue...

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Grilled Ponzu Shrimp

INGREDIENTS: Chef Myron’s Ponzu Sauce 1/2 C. Ponzu Sauce 10 uncooked extra-large shrimp, diagnosis peeled and deveined 2 C. thinly sliced bok choy or napa cabbage. INSTRUCTIONS: Prepare barbeque to medium-high heat Pour about 1/2 C. CHEF MYRON’S PONZU...

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Green Beans Amandine a la Myron with Ponzu Sauce

INGREDIENTS: Chef Myron’s Ponzu Sauce 1 lb. green beans 2 T. peanut oil 3/4 c. chicken or vegetable stock 1/2 c. sliced onion 3 T. Chef Myron’s Ponzu Sauce handful of slivered almond INSTRUCTIONS: Heat oil in wok until hot and shimmering Stir-fry green...

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General Tsao’s Chicken

INGREDIENTS: Chef Myron's Szechuan ADVANCE PREP: Sauce: Combine in a stock pot 1 jug (64 oz.) CHEF MYRON’S SZECHUAN SAUCE, 1 C. CHEF MYRON’S PREMIUM TERIYAKI SAUCE,  1/2 Gal. Chicken stock, 2 C. Honey or brown sugar. Optional for authenticity: additions 2...

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Garlic Pepper Teriyaki Tenderloin Kababs

INGREDIENTS: Chef Myron's Premium Teriyaki Sauce INSTRUCTIONS: PouCut into approx. 1” X 1” pc (18 pc/lb) and portion beef tenderloin tips Toss and marinate pieces in CHEF MYRON’S PREMIUM TERIYAKIsauce for a few min. Skewer 4 pc alternating with sweet red...

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Fried Szechuan Tailgate Wings

INGREDIENTS: Chef Myron's Szechuan  A quick, delicious appetizer or bar offering. Spicy, but not too. Warning: Will increase beer sales! INSTRUCTIONS: Toss 8 wing drummies and mid sections in 1 oz. CHEF MYRON’S SZECHUAN SAUCE sufficient to coat. “Velvet”...

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Four for One Venison Stew

INGREDIENTS: Chef Myron's 20 Gauge Wild Game & Fish Sauce Venison (deer meat) shoulder or round (thigh) muscle pork fat (about ½ C. bacon or salt pork/2 lbs meat) red wine (or beer) American Stew Onions, carrots, celery (including some leaf) all coarsely...

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Eurasian Cumberland Sauce

INGREDIENTS: Chef Myron’s Eurasian Fusion Sauce aka Magic 20 Gauge Marinade The perfect sauce for venison or other game meats INSTRUCTIONS:  This is the Quick version see below for detailed recipe to accompany fowl/turkey. Contains same ideas just more...

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Char Grilled Teriyaki Sirloin Tips

INGREDIENTS: Chef Myron's Premium Teriyaki Sauce INSTRUCTIONS: Toss steak pieces in sauce at a ratio of about 1 oz. sauce for ea. 4 oz. meat. Allow to marinate a few min. Broil on char grill as normal bushing with CHEF MYRON’S PREMIUM TERIYAKI to glaze on...

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Broiled Teriyaki Salmon

  INGREDIENTS: Chef Myron's Premium Teriyaki Sauce   INSTRUCTIONS: Portion: 6-8 oz. Atlantic Salmon filet Sauce: CHEF MYRON’S PREMIUM TERIYAKI Process: 1/2 oz. oil in a sizzle pan. Place filet in flesh side up. Run under salamander. When half way done, add...

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Broiled or Grilled Bluefish, Bass or Salmon

INGREDIENTS: Chef Myron’s Magic 20 Gauge Sauce Fish filets Sweet red pepper slices (optional: fresh ginger root slivers) lemon or lime jui INSTRUCTIONS: In a tightly closed zip-lock plastic bag, marinate filets for an hour with just enough Magic 20...

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Braised Pheasant with Apples

INGREDIENTS: Chef Myron's 20 Gauge Wild Game & Fish Sauce INSTRUCTIONS: Bone the pheasant and cut thigh & breast meat up into 2" chunks. Marinate 24 hours by placing meat and 1/2 C. MYRON'S 20 GAUGE WILD GAME & FISH SAUCE in a zip lock bag and forcing all...

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