Teriyaki Tornadoes au poivre

by | Sep 1, 2017 | Recipes

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

by | Sep 1, 2017 | Recipes

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...

Summer Seared Salmon On Medley of Summer Veggies

by | Sep 1, 2017 | Recipes

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 drizzle...

Stir Fried Beef with Pea Pods or Bok Choi

by | Sep 1, 2017 | Recipes

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...

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