Recipes

 

Teriyaki Glazed Watermelon with Lemon Essence

Fresh Baby Arugula

Serves Four

4 pieces fresh watermelon squares cut 6 inches by 6 inches and 3 inches thick

1/4 Cup Maui Maid Teriyaki Marinade

Juice of 2 lemons

3 Cups Arugula

1 Tablespoon Olive Oil

1 Teaspoon Red Wine Vinegar

Salt/Pepper to Taste

Combine Maui Maid with lemon and orange juice. Rub plate with lemon and place along with fork in the freezer for one hour. Using a pastry brush apply glaze on all sides of watermelon. Combine Olive Oil and Vinegar with Salt and Pepper. Lightly coat Arugula. Place Watermelon on chilled plate with chilled fork Arrange Arugula Salad on top.

 

Pan Seared Fresh Maine Diver Scallops

Creamy Avocado Champagne Grape Salad

Teriyaki Cabernet Butter Sauce

Serves Four

12 U10 (size) Fresh Maine Diver Scallops

3 Avocado

1 Teaspoon Olive Oil

2 Cups Champagne Grapes (cut in half)

2 cups Cabernet

1 Tablespoon Butter

1 Tablespoon Maui Maid Teriyaki

Salt/Pepper to taste

In a sauce pan over medium heat reduce red wine down to 1/2 cup (almost syrupy). Add teriyaki sauce and simmer low heat for 1 minute, take off heat and keep warm. Cube avocado and mix with champagne grapes, salt and pepper to taste. Heat a saute pan to high heat with olive oil. Salt and pepper scallops and sear on each side for 3 minutes. Place pan with scallops in 450F for three minutes. Whisk butter into teriyaki wine sauce till smooth. Place scallops on plate with avocado grape salad. With a spoon gently place sauce around entree.

 

Fresh Hawaiian Ahi Teriyaki Verrine with Pepper Flecked Cantaloupe

Serves Four

1 Large Cantaloupe cut into 1/4 inch cubes

1 pound sushi grade Ahi Tuna cut inti 1/4 inch pieces

1 teaspoon freshly ground coarse black pepper

1 tablespoon Maui Maid Teriyaki

4 each 8 ounce wide lip cocktail glasses

1 teaspoon fresh chopped cilantro

1 Teaspoon toasted white sesame seeds

Juice of 1 lemon

Salt to taste

In a chilled bowl place Ahi with Teriyaki sauce and cilantro and mix well. Keep cold. Combine cantaloupe along with coarse black pepper, lemon juice and a pinch of salt. In the glass place a layer of cantaloupe salad. Now place a layer of Ahi salad. Now place a layer of cantaloupe salad, followed by a layer of Ahi salad. To finish one more layer cantaloupe salad with the last layer of Ahi salad. Sprinkle with toasted sesame seeds.

 

Sweet Teriyaki Wasabi Aioli

Makes 1 pint

2 Tablespoons Maui Made Teriyaki Sauce

2 Egg Yolks

1 teaspoon granulated sugar

1 teaspoon white vinegar

1 Teaspoon mustard

1 teaspoon lemon juice

1 tablespoon wasabi paste

2 cups canola oil

salt/pepper to taste

In a blender place egg yolks, teriyaki, sugar, mustard, vinegar, wasabi and lemon juice. On medium speed slowly add canola oil till mixture becomes rich, thick and creamy. Salt and pepper to taste.

 

Spiced Garlic Teriyaki Baked Pecans

Makes 4 cups

2 Tablespoons red pepper flakes

1 teaspoon Cayenne pepper

4 cups Pecans

3 tablespoons Maui Maid Teriyaki Sauce

1 teaspoon granulated garlic

2 teaspoons honey

1 Teaspoon butter (melted)

In a bowl add teriyaki, pepper flakes, butter, Cayenne, garlic and honey. Add nuts and coat well. Place nuts on sprayed parchment paper on a sheet pan. Place in a 350F oven for 20 minutes. Let cool and enjoy.

 

Grilled Skirt Steak with Teriyaki Chimichurri Sauce

Serves Four

4 each 10 ounce Skirt Steak (peeled)

1 cup fresh basil

1 cup fresh cilantro

1 teaspoon garlic puree (garlic olive mixed in a blender till smooth)

1 teaspoon red vinegar

Juice of two lemons

1 tablespoon Sriracha (Vietnamese Chili Sauce)

1/4 teaspoon Cumin

1/8 Teaspoon Paprika

12 ounces olive oil

1 teaspoon Maui Maid Teriyaki Sauce

Allow skirt steaks to sit at room temperature for 30 minutes. In a blender combine basil, teriyaki, cilantro garlic,vinegar, lemon juice, chili sauce, cumin, paprika and olive oil. Pulse medium speed so sauce remains chunky. Season skirt steaks with salt and pepper and place on a very hot grill. Cook steaks five minutes on each side. Take off heat and let rest for five minutes. Brush on Teriyaki Chimmichurri Sauce.

 

Nova Scotia Smoked Salmon with Teriyaki Cream Cheese

Serves Four

1 Pound Low Salt Nova Scotia Smoked Salmon

1 Red Onion

4 Bagels of Choice

12 ounces Cream Cheese

2 Ripe Tomatoes

4 Ounces Arugula

1 Tablespoon Maui Maid Teriyaki Sauce

Combine teriyaki with cream cheese till smooth. Spread on both sides of bagel. Place thin slices of smoked salmon, thin sliced red onion and seasoned toamto. Finish with fresh arugula or crisp lettuce of choice.

 

Roasted Pork with White Vinegar Teriyaki Butter Glaze

Serves Eight

1 each boneless pork butt 4 to 5 pounds

1 tablespoon cumin

1 tablespoon granulated garlic

1 tablespoon paprika

1 tablespoon oregano

1 tablespoon salt

1 tablespoon ground pepper

1 tablespoon sugar

8 ounces unsalted butter

4 tablespoons Maui Maid Teriyaki Sauce

2 Cups white Vinegar

Juice of three oranges

Combine all spices and rub into pork butt. Cook on a rack with three inches of water uncovered at 300F for 4 hours. In a sauce pan combine butter, sugar,teriyaki,vinegar and orange juice. Simmer on low heat until syrupy. Baste pork loin last 20 minutes five time Let roast rest 1o minutes and baste again with glaze.

 

Sweet and Sour Teriyaki Chicken Wings

Serves Four

2 Pounds Chicken wings (first joint and drumette pieces)

2 Cups Chopped Cilantro

1/2 cup Teriyaki sauce

1/2 cup Mae Ploy Sweet Chili Sauce

1/8 Cup Apple Cider Vinegar

Juice of five limes

In a fryer at 375F cook wings till crispy and done. In a large bowl combine cilantro, teriyaki, chili sauce, vinegar and lime juice. Place hot wings in bowl and coat well

 

Spiced Peanut Teriyaki Beef Jerky

Serves Four

3 pounds beef top round cut into 8inch by 1/2 inch pieces

1 cup peanut butter

1 tablespoon red pepper flakes

2 tablespoons teriyaki sauce

Melt peanut butter over a double boiler with pepper flakes and teriyaki sauce. Brush onto sliced beef. Place beef on a sprayed rack and place in a 140F oven for 10 hours.

 

Fresh Hamachi Sashimi with a Teriyaki Curry Glaze

Serves Four

1 pound fresh Hamachi cut into thin 1 inch pieces

1 tablespoon teriyaki sauce

3 drops sesame oil

1/4 cup diced scallion

1/4 teaspoon curry powder

Combine teriyaki, scallion, sesame and curry. Mix well. Lightly brush onto chilled Hamachi slices

 

Teriyaki Roasted Bacon

Serves Four

1 Pound Thick cut ranch bacon

1/4 cup Teriyaki

1 teaspoon molasses

Combine Molasses with teriyaki and brush on bacon. Place bacon on a sprayed rack and cook at 350F for 8 minutes

 

Apricot Teriyaki Roasted Chicken

Serves Four

1 each five pound roasting chicken

2 sprigs thyme

2 lemons

2 cups apricot marmalade

1/2 cup teriyaki sauce

1/4 cup red wine vinegar

1 teaspoon granulated garlic

1 teaspoon oregano

2 teaspoons olive oil

Place lemons (pierced) and thyme inside chicken. In a large bowl combine marmalade,teriyaki, vinegar,garlic, oregano and olive oil. Place chicken in bowl and coat well. Place chicken on a rack and roast at 275F for 2 hours.

Ivan Flowers, 5 Star Executive Chef

What does Chef Flowers say about Maui Maid? “Maui Maid is a marinade that tastes like no other teriyaki currently on the market. It can truly transform a dish.”

After tasting Maui Maid Teriyaki Marinade, 5-star Chef Ivan Flowers was so inspired by Maui Maid’s unique flavor profiles he wished to create recipes that would showcase our marinade. All of the recipes on this site and in our blogs have been created specifically for Maui Maid by Chef Flowers.

Flowers’ passion for cooking came from his father, who was chef and owner of Rendezvous Restaurant in New York. He learned from his father that a good chef lets the food do the work with respect to flavor and presentation. This lesson has guided Flowers’ elaborate career, earning he and the restaurants he has led an abundance of accolades and awards. This lesson has also made Chef Flowers an accomplished and sought-out teacher to aspiring chefs from around the world.

Though his food is influenced from countries around the world, he combines a love for French and Italian cuisine with a passion for Mediterranean – what he likes to call “global fusion”.