by Erik Jonsberg | Sep 1, 2017 | Recipes
INGREDIENTS: Chef Myron’s Ponzu & Szechuan Sauces Myron’s Rice Vinegar INSTRUCTIONS: Salad: julienne Napa Cabbage & Radicchio mix, thinly sliced purple onion, slivered bamboo shoots, chopped roast cashews, shredded “Gari or shoga zu” (pink pickled sushi...
by Erik Jonsberg | Sep 1, 2017 | Recipes
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 &...
by Erik Jonsberg | Sep 1, 2017 | Recipes
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 Sauces. The...
by Erik Jonsberg | Sep 1, 2017 | Recipes
INGREDIENTS: Chef Myron’s Yakitori Sauce to taste 4 c. cooked white rice 2 c. chicken stock 4 filets of chicken breast or thigh meat 1/2 c. sweet peas 8 eggs 2 T. chopped scallions INSTRUCTIONS: Cook or heat rice. (Heated or microwaved leftovers are fine.) Thinly...
by Erik Jonsberg | Sep 1, 2017 | Recipes
INGREDIENTS: Chef Myron’s Yakitori Sauce Small broiler sized (3 lb.) chicken 4 T. Yakitori Sauce INSTRUCTIONS: Preheat oven to 400° F. Brush chicken inside and out with Chef Myron’s Yakitori Sauce. Allow to stand 15-30 min. Place chicken onto rack of roasting pan over...
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