Delicious Recipes for Every Palate

What’s cookin’? A Chicken Chest Sandwich will tantalize and excite your palate, find your favorite…

Chicken Wings- Tony-A'ki

Three dozen chicken wings cut in sections with the wing piece removed.
8 oz of Tony-A'ki

Marinate the chicken wings in the Tony-A'ki
In a large zipper style plastic bag overnight, in a refrigerator or cooler. Turn the wings every few hours to coat well.

Heat your grill to a medium heat and place the wings on the grill. This is where the fun begins as you tend the wings. These wings will need to cook low and slow to avoid burning.

Take your time and keep an eye on them.

Get a brush to apply the remaining Tony-A'ki from marinating and brush on to continue to moisten and glaze.

Once the wings reach an internal temp of at least 160° they are ready to eat. Remove from the grill and enjoy with carrot and celery sticks or other assorted raw veggies and your favorite dip.

Tony-A'ki Chicken Chest Sandwich TM

1-4oz Chicken chest
1- Sesame seed bun
4oz of Tony-A'ki The Terrific Teriyaki.
Mayonnaise
Dill slices

Marinate the chicken breast in the Tony-A'ki
for two hours.

Slowly cook chicken breast in a skillet until browned and cooked through.

Finish with the remaining Tony-A'ki from marinating and caramelize, glazing the chicken breast.

Toast bun.

Slather Mayo on the bun add dill pickle slices (optional)

Smother the chicken chest in the bun and devour.

Tony-A’ki ® Stir-fry Vegetables and Pasta

Ingredients

1 (16 oz) package pasta noodles
2 oz green spring onions
2 oz red pepper
2 oz carrots
2 oz snow peas (pods)
2 oz broccoli
2 oz zucchini
2 oz yellow squash
2 oz mushrooms
2 oz bamboo shoots
2 oz water chestnuts

Cook pasta according to the package directions for al dente.

Rinse pasta with cool water, drain well, and lightly oil with olive oil. Set aside.

Clean and prepare the vegetables by slicing them into small slivers, except for the snow pea pods. Leave the pods whole but peel the fibrous strip from the back of each pod.

Stir three tablespoons of cornstarch into 1/3 cup of Tony-A’ki ® The Terrific Teriyaki TM and stir well.
Heat a stainless steel wok or large cast iron skillet to high. Add three tablespoons of high-heat oil. Before it starts smoking, quickly add the vegetable slices and stir briskly. Keep the vegetables moving to avoid burning. Cook for 5 minutes on high heat, continuing to stir.
Slowly stir in the Tony-A’ki ® and cornstarch blend, keeping the vegetables moving. While continuing to stir, add the cool, oiled noodles.
Stir all together quickly to coat the noodles with the sauce. If needed, add a splash more Tony-A’ki ® to moisten and ensure all noodles are fully coated with sauce. There should be some sauce remaining at the bottom of the pan.
Serve immediately and enjoy!

Tony-A’ki ® Broiled-Glazed Salmon

Ingredients

Four 6 oz Salmon fillets. These are available frozen individually and work well. Or you can use fresh salmon of any size for this recipe.
6 oz of Tony-A’ki ® The Terrific Teriyaki
Parchment paper for salmon pan
Spray or oil for parchment paper to aid in fish not sticking to the pan
1 tablespoon cornstarch

Side Item Suggestions

Roasted or steamed potatoes: Our favorite for this dish is a small steamed parsley buttered potato. (Steam your potatoes until tender, roughly 15 minutes, then toss in butter, add ¼ cup of fresh chopped parsley, and salt and pepper to taste).
Corn Grits: Amazing addition to this dish. Cook a polenta-style grit and add chicken-base to taste while boiling.
Grilled or steamed asparagus
Oven roasted green beans
Green salad
Corn on the cob
Brandy and honey-glazed carrots

Marinade the salmon fillets in Tony-A’ki ® in a shallow dish for two hours, turning the fillets every 30 minutes. Prepare your side items, such as potatoes or vegetables, so that they are ready to serve once the salmon is done. The salmon will take about ten minutes to cook once you begin.

Preheat your oven to broil (HI). Place parchment paper on your baking pan and lightly spray or coat it with avocado oil or your favorite high-heat oil to prevent the salmon from sticking. Place the salmon fillets on the parchment paper, skin side down (you can leave the skin on).

Place the pan with the salmon in the hot oven on the bottom rack for five minutes to begin cooking. While the salmon is cooking, mix the tablespoon of cornstarch with 2 oz of Tony-A’ki ® left from the marinade process and stir well.

After five minutes, remove the pan from the oven and apply the cornstarch and Tony-A’ki ® mixture using a spoon or a brush. Return the salmon to the oven, still skin side down, and raise it to 3-4 inches below the broiler flame or element (if electric). Broil on high to complete cooking.

Note: The mixture of Tony-A’ki ® and cornstarch will develop a nice glaze on top of the salmon. Be careful not to burn it, as the sugars in the mixture can darken when heated.

Remove the salmon from the oven and use a spatula to lift the fillets from the parchment paper-lined broiling pan. The skin may remain in the pan as it tends to stick, or you can push your spatula harder under the fish to lift the skin as well.

Plate the salmon with your favorite sides and savor!

Tony-A’ki ® Beef Tips and Rice

Ingredients

1 lb lean trimmed sirloin tips (1”x1” cubes)
4 oz Tony-A’ki ® The Terrific Teriyaki
Metal or wooden skewers
1 cup rice
2 cups water
½ medium onion, chopped fine
¼ cup chopped sweet red pepper
1 tablespoon butter
1 teaspoon dried chopped basil
1 teaspoon chicken base or bullion cubes (for 16 oz of water for broth)

Instructions

Marinate beef tips in Tony-A’ki ® overnight; a Ziploc bag works best for this;

Take the air out of the bag and ensure the Tony-A’ki ® surrounds your tips on all sides. A straw works good for this; insert the straw into the bag and close the bag up to the straw, suck the air out and quickly pull the straw out and seal the small opening.

The day of your meal:

Dice onion and pepper, sauté with the butter until translucent.

Bring two cups of water to a boil and add chicken base (Bullion) to taste, enough for two cups of broth should be good. Be careful not to add too much, you can always add more.

Add the cooked onion, red pepper and the dried or fresh Basil to the broth.

Cook your rice by adding to the boiling broth, simmer on high for two minutes while stirring, reduce heat to a slow simmer, cover and cook on low for 20 minutes.

While Rice is cooking and almost done, divide your beef tips in half and put on two skewers.

You can either grill these or cook in a large pan (Grilling is recommended)

Place tips on grill or in pan if cooking in pan, oil will be necessary to prevent sticking.

Turn beef tips after 3 minutes per side this will give you medium rare tips, continue cooking if you desire your beef more cooked.

Place rice on your plate making a bed for your Tony-A’ki ® beef tips, gently lay tips on top of rice, serve with steamed carrots and broccoli. You can try a bed of pasta, roasted potatoes and any variation of vegetables.

Have fun! Your mind’s the limit! TM