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Myron's sauces can be used to cook seafood, meats, chicken, vegetables and just about anything else you can think of. Don't know where to start? Take a look at some of Chef Myrons's favorite recipes.

Easy Holiday Recipes

Happy Holidays! Let me help you make your special meals festive and delicious. 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 my sauces is subtle, balanced, and composed to my high culinary standards. Chef Myron

Mother's Cranberry Roast Chicken with Yakitori Sauce
Small broiler sized (3 lb.) bird,
1 cup Chef Myron's Yakitori Sauce,
2 T. cranberry sauce
·In a plastic bag, marinate bird in ½ c. Yakitori sauce for ½ hour. ·Meanwhile, whisk 2 T. of cranberry sauce in ½ cup Yakitori. ·Reserve approx. 2 oz. for dipping sauce. · Drain bird, place in roasting pan. ·Roast in 400° F oven for 20 minutes.·Brush bird with sauce mixture every 15 minutes until internal temperature in the "armpit" is 165° F against the bone. ·Serve with reserved dipping sauce for a little holiday flair.

Savory Green Beans and Almonds a la Myron
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, slivered almonds
·Heat oil in wok until hot and shimmering. ·Stir-fry green beans, onions and almonds together until almonds start to darken a bit. ·Add stock, cover. ·Boil rapidly 3 minutes. ·Uncover, toss until stock evaporates. ·Season with Chef Myron's Ponzu to taste.

Spicy Mushrooms Sauté with Peach Preserves
Large fresh mushrooms: such as portobello or shiitaki, Minced cilantro, 2 T. Peach preserves, ½ c. Chef Myron's Szechuan
·Whisk ½ cup Szechuan with 2 tablespoons of peach preserves. ·In sauté pan, heat 1/8" vegetable or peanut oil until shimmering. ·Sauté mushrooms on each side until juice comes to surface, and turn. ·When soft, add ½ of peach/Szechuan mixture; shake pan to glaze mushroom. ·Slice and plate ·Top with a dollop of sauce, cilantro garnish.

Vegetarian Guests? Festive Crispy Tofu
Block of firm tofu, Peanut or vegetable oil, Optional: Roasted Pumpkin Seeds, parsley, Chef Myron's Yakitori Sauce and Teriyaki Sauces
·Marinate tofu 30 min-1 hour in Chef Myron's Yakitori Sauce. ·Preheat oven to 350° F. ·Brush tofu with oil. ·Roast on a cookie sheet until a bit crusty. ·Slice into ¼" slices. ·Fan out on a plate. ·Sprinkle with Chef Myron's Yakitori before serving, or dress with Chef Myron's Teriyaki. ·Garnish with Yakitori roasted pumpkinseeds and sprigs of parsley.

Mrs. Myron's Hubbard Squash
1 winter squash, butter, salt, Chef Myron's Ponzu and Yakitori,
squash seeds, peanut oil,
¨Cut squash in half, pull out seeds and save. ¨Put two squash halves together and secure with microwave-able plastic wrap so squash steams in its own juices. ¨Microwave squash until soft, about 8-15 minutes depending on size of squash. ¨Meanwhile, remove fiber from seeds. ¨Roast seeds in a toaster oven on aluminum foil, in a tablespoon of peanut oil. ¨When crispy, season to taste with Chef Myron's Yakitori Sauce, and roast a minute longer to glaze seeds. ¨With a spoon, separate flesh of cooked squash from shell, and mash slightly with a fork, mixing butter and Chef Myron's Ponzu to season. Serve squash in shell if possible. Garnish with roasted squash seeds and a splash of Ponzu.

How to use Myron's Sauces:

ORIGINAL YAKITORI: Adds a savory touch to gravy, dressings, and dips. Great for flavoring soups and casseroles.Bake onto mixed nuts or pumpkinseeds. Makes delicious fried rice, lo mien, stir-fries Use straight as a marinade, glaze or table condiment. Add to the butter for seasoned popcorn snacks.
PREMIUM TERIYAKI: Use as a BBQ sauce to glaze and seal in the juices of meats, substantial fishes such as salmon or tuna, and vegetables. Is a superior steak sauce and chop sauce for grilling, or broiling. Brush on meat loaf. Use to deepen French Onion Soup or others soups with a dark beef base. Sautéed onions finished with Chef Myron's Teriyaki Sauce is a great savory side dish or garnish to holiday meals.
PONZU: Think of Ponzu as a sesame-lime-ginger vinaigrette. Nice as a dressing for fresh or cooked greens.In Japan, Ponzu is a traditional table condiment or dipping sauce for dumplings, fried foods and seafood. Ponzu is a great alternative to butter for dipping lobster, scallops, shrimp, or other seafood.
TSUKEYAKI: This light ginger-lemon sauce is ideal when a light bright ginger flavored sauce is desired for seafood or chicken. Use as a glaze for grilled, baked or broiled seafood. Use as a dip for fried seafood. Apply right out of the bottle as a flavoring in chicken or tuna salad. As a sauté sauce it will put a shine on foods cooked over high heat.
SZECHUAN: A moderately spicy and delicious sauce of versatile use. Great all-purpose seasoning to add depth and zip to main dishes.Perfect on wings. Delicious finish for fried foods, roasted meats, seafood and vegetables. Add to party dips for vegetables and chips. Mix with mayonnaise to put a spark into turkey sandwiches.
MAGIC 20 GAUGE: (because it works!) Chef Myron's own private sauce for fish, meats and vegetables. Deep, robust, brazen and peppery. A true tenderizing marinade for wild meats and strong fish. Excellent to season braised mushrooms or greens. Tastes delicious with warm applesauce as a simple meat topper on poultry, duck or pork!

The sauce makes the meal delicious, but you get to take all the credit