Black Angus Teriyaki Glaze And Dipping Sauce Food

BLACK ANGUS TERIYAKI GLAZE AND DIPPING SAUCE

Black Angus Teriyaki Glaze and Dipping Sauce image

This recipe comes from a copycat recipe site. I havn't made it yet so I don't know if it good or not. Wanted to add to my cookbooks for safe keeping. Update: Made, and it is so good, just like the restaurant sauce. I made a double batch and keep in the fridge so anytime I want to just pull out a steak or chicken breast I have it ready to go. Next time I make this I won't add the sesame seeds to the sauce but just sprinkle on individual steaks. Since I made a double batch and only used as needed, the seeds got soggy, but it "did" keep very well in the fridge.

Provided by Anne1673

Categories Sauces

Time 20m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups soy sauce
1/8-1/4 cup toasted sesame seeds
1/2 tablespoon hot sauce (Tabasco, to taste)
2 tablespoons garlic, minced
1 tablespoon ginger, minced
3/4 teaspoon black pepper
1/4 cup toasted sesame oil
1 3/4 cups white sugar
1/4 cup brown sugar (plus 1/2 tablespoon brown sugar)
3 tablespoons cornstarch (mixed with 1/2 cup plus 2 tablespoons water)

Steps:

Heat first 8 ingredients (soy through white sugar) until sugar dissolves. Add brown sugar, cornstarch and water mixture. Simmer until thickened. Simmering time will be 10 to 15 minutes depending on thickness of sauce desired.
* I found the sesame seed got a little soggy so I just will toast them and sprinkle on finished product instead of incorporating them in the sauce. If you are using all the sauce immediately go ahead and follow original directions. I made a double batch since I wanted to keep this on hand in the fridge.

Nutrition Facts : Calories 651.8, Fat 17.3, SaturatedFat 2.5, Sodium 6086.7, Carbohydrate 117, Fiber 2.3, Sugar 102.6, Protein 13.1

BLACK ANGUS NEW YORK STRIPS WITH MESA STEAK SAUCE

Black Angus New York Strips with Mesa Steak Sauce image

Provided by Bobby Flay

Categories main-dish

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 cup ketchup
2 tablespoons freshly grated horseradish
1 tablespoon honey
1 tablespoon maple syrup
1 tablespoon ancho chile powder
1 tablespoon Dijon mustard
Salt and freshly ground pepper
4 New York strip steaks, about 10 ounces each
Olive oil
Salt and pepper
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
2 cups watercress
2 tomatoes, sliced into 1/2-inch slices
1 large red onion, sliced into 1/2-inch slices
1/2 cup crumbled Maytag blue cheese

Steps:

Combine all ingredients in a medium bowl and season with salt and pepper to taste.
Preheat a grill pan over high heat until smoking. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium and continue cooking for 5 to 6 minutes for medium-rare doneness.
Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste. Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

TERIYAKI SAUCE

Teriyaki Sauce image

Make your own Teriyaki Sauce recipe for your favorite Asian-style dishes, using Food Network's blend of soy sauce, rice wine, brown sugar, garlic and ginger.

Provided by Food Network

Categories condiment

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1/2 cup soy sauce
1/4 cup water
2 tablespoons sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
1/4 cup sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1/2 tablespoon cornstarch
1 tablespoon water

Steps:

Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

CRANBERRY-TERIYAKI GLAZE

Cranberry-Teriyaki Glaze image

Provided by Ming Tsai

Categories Blender Berry Citrus Fruit Onion Soy Sauté Cranberry Fall Winter

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

1/2 large red onion, sliced
1 1/2 teaspoons minced ginger
1/2 cup dried cranberries, such as Craisins
Zest and juice of 1/2 orange
1/2 cup naturally brewed soy sauce
1 cup cranberry juice
1/4 cup sugar
3 tablespoons grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste

Steps:

In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.

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