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.™
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 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.
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 Japanese Chicken and Scallion “en brochette”
INGREDIENTS: Chef Myron’s Yakitori 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...
read moreYakitori 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...
read moreWasabi 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...
read moreVenison 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...
read moreVenison 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...
read moreVelveted 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...
read moreVelvet 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...
read moreTokyo 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...
read moreTokyo 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...
read moreTeriyaki 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...
read moreTeriyaki 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...
read moreSzechuan Coconut Cream Jumbo Shrimp over Speckled Rice
INGREDIENTS: Chef Myron's Szechuan, Tsukeyaki, Teriyaki & Ponzu Sauces INSTRUCTIONS: ThSauce: 1.5 units (cups, jugs etc.) CHEF MYRON’S SZECHUAN SAUCE, 1/2 unit CHEF MYRON’S TSUKEYAKI SAUCE (or 3% lemon juice), 1 unit CHEF MYRON’S PREMIUM TERIYAKI SAUCE &...
read moreSummer 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...
read moreStir 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...
read moreSpicy Grilled Mushrooms with Chef Myron’s Szechuan Sauce
INGREDIENTS: Chef Myron’s Szechuan Sauce Large fresh mushrooms: such as portobello or shiitaki Minced scallion INSTRUCTIONS: Brush large fresh mushrooms with Chef Myron’s Szechuan Sauce Grill on charcoal or gas grill or under the broiler until the juices...
read moreSimple 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...
read moreRoasted 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...
read moreRoasted Teriyaki Root Vegetables And Cranberry Teriyaki sauce for Turkey
INGREDIENTS: Chef Myron's Premium Teriyaki Sauce (Did you know that the ‘Yaki” in teriyaki is to roast over open fire in Japanese? The “teri” comes from the verb “terimasu” which means to shine.) INSTRUCTIONS: ASlice and blanch an assortment of root...
read moreQuick 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 Sea Scallop Salad with Piquant Ponzu dressing
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...
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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...
read morePan 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...
read moreOyako “Parent and Child” Donburi Chicken and Egg Rice Bowl
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.)...
read moreMother’s Comfort Roast Chicken with Yakitori Sauce
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...
read moreMedallions of Pork Tenderloin With Piquant Orange Pepper Sauce
INGREDIENTS: Chef Myron's Eurasian Fusion or Magic 20 Gauge Marinade INSTRUCTIONS: Marinate pork tenderloin in CHEF MYRON’S EURASIAN FUSION SAUCE 5-10 min. Dredge loin lightly with white flour Pan sear in butter or oil Flash roast in oven or salamander to...
read moreMedallions 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...
read moreMarinated Beef Tips with Szechuan Roasted Red Pepper
INGREDIENTS: Chef Myron's Szechuan & Eurasian Fusion Sauces INSTRUCTIONS: Slice either Sirloin Flap or tenderloin tips into 1/2” strips Marinate in sufficient CHEF MYRON’S EURASIAN FUSION to coat well. Allow to marinate at least one hour. Dredge strips...
read moreMalaysian 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...
read moreKids 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, marinate 15min-1hr. in Chef Myron’s Yakitori Sauce. Heat 3 Tbs oil in skillet until...
read moreKenchin 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...
read moreHunan Chicken Fried Beef with Shiitake Mushroom Sauce & Napa slaw
INGREDIENTS: Chef Myron's Eurasian Fusion, Ponzu & Szechuan Sauces INSTRUCTIONS: If using dried shiitake (Chinese black mushrooms), soak them for at least 8 hrs or overnight in water. Julienne the mushrooms finely. Cut Sirloin Flap, teres major or...
read moreHoney / 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...
read moreGrilled 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...
read moreGrilled Ponzu Shrimp
INGREDIENTS: Chef Myron’s Ponzu Sauce 1/2 C. Ponzu Sauce 10 uncooked extra-large shrimp, 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 SAUCE into a...
read moreGreen 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...
read moreGarlic 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...
read moreFried 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”...
read moreFour 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...
read moreEurasian 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...
read moreChar 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...
read moreBroiled 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...
read moreBroiled 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...
read moreBraised 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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