by Chef Myron Becker | Sep 1, 2017 | Recipes
INGREDIENTS: Chef Myron’sYakitori Sauce 1 cup Yakitori Sauce 26 bamboo skewers 8 boneless, skinless chicken thighs cut in 1” x 3/4”x 1/4: strips 1 bunch washed scallions sliced into 1“ lengths INSTRUCTIONS: On each skewer thread a chicken piece, alternating scallion...
by Chef Myron Becker | Sep 1, 2017 | Recipes
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...
by Chef Myron Becker | Sep 1, 2017 | Recipes
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 to...
by Chef Myron Becker | Sep 1, 2017 | Recipes
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 min....
by Chef Myron Becker | Sep 1, 2017 | Recipes
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 wine Fresh or...
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