Bone Suckin’® Yaki®, Teriyaki Style, 13.25 oz. Jar
#1 Teriyaki – New York Daily News – Gluten Free!
Richer in flavor than traditional Teriyaki because we use real Italian Balsamic Vinegar and Extra Virgin Olive Oil. Lower in salt than most Teriyaki sauces because we care about your health as well as making great sauces & marinades. You’ll LOVE the hint of garlic with our perfect blend of ingredients.
NON GMO, GLUTEN FREE, FAT FREE, NO HIGH FRUCTOSE CORN SYRUP, KOSHER, PAREVE.
Bone Suckin’® Yaki®, Teriyaki Style, 13.25 oz. Jar
Richer in flavor than traditional Teriyaki because we use real Italian Balsamic Vinegar and Extra Virgin Olive Oil. Lower in salt than most Teriyaki sauces because we care about your health
“Nothing beats salmon grilled in a crispy glaze of Bone Suckin’® Yaki®” – House & Garden Magazine
NON GMO, GLUTEN FREE, FAT FREE, NO HIGH FRUCTOSE CORN SYRUP, KOSHER, PAREVE.
#1 Teriyaki – New York Daily News – Gluten Free!
Bone Suckin’® Yaki® Pork Tenderloin
Ingredients:
Bone Suckin’® Yaki ®, 5 oz.
Pork Tenderloin, 1 lb.
Dried Rosemary, 1 Tbsp.
Ground Black Pepper, 1 Tsp.
Instructions:
Slice tenderloin into 3/4 inch medallions.
Marinate in
Bone Suckin’® Yaki ®, rosemary and pepper for 30 minutes in refrigerator.
Peanut Oil, 1 Tbsp., plus 1 to 2 cups for frying wings
Parsley, 1/2 cup, chopped
Sea Salt and Pepper to taste
Scallions, 1/2 cup, sliced for garnish
Instructions:
In small saucepan, sauté garlic, until it is golden brown, in 1 tablespoon of peanut oil. Add Bone Suckin’® Yaki ® Sauce, Bone Suckin’® Sweet Spicy Mustard and Bone Suckin’® Hiccuppin’ Hot® Habanero Sauce, Rice Vinegar and stir. In a small bowl, combine corn starch and 1 tablespoon of water, mix thoroughly, and add to sauce. Cook sauce at a simmer and stir. The sauce will thicken.
Put chicken wings, rice flour, sea salt and pepper in resealable bag and shake, coating wings thoroughly. In a high sided skillet, add enough peanut oil to fill the skillet about 3/4 of an inch deep. Heat the oil to 325˚ and fry wings in batches until they are golden brown on each side. After cooking food, remove wings and let drain on paper towels. To keep warm, set wings in oven at 200˚ until all wings have been fried.
In simmering sauce, add parsley and stir. In a large bowl, place wings and pour 1/2 to 3/4 of the sauce over wings, turning with tongs to coat wings well. Place wings on platter and sprinkle with sliced scallions. Pour remaining sauce in a bowl for dipping. Recipe serves 6.