Two Delicious Teriyaki Dishes You Need in Your Life!
Need some food inspiration this weekend? Look no further!
It's episode 6 of Last Chance Kitchen and six chefs have already been eliminated from the challenge. Now two more chefs are going head to head for another chance at the Top Chef title.
In this week's episode returning LCK winner Angelina Bastidas faces newly eliminated chef, Jason Stratton and both are tasked with taking bland, boring ingredients and creating an awesome dish all while using Soy Vay teriyaki sauce.
Both chefs inspired us with their mouthwatering teriyaki dishes and now you have the chance to make those dishes too...so what are you waiting for? Get cooking!
Angelina's Shrimp Teriyaki With Orange and Celery Leaf Salad, Corn, Onion and Potato
Ingredients
Shrimp Teriyaki
5 each 16/20 white shrimp, peeled/divided
1 tbsp grape seed oil
1 tbsp unsalted butter
¾ cup Soy Vay teriyaki sauce
¼ cup pork tenderloin, small diced
Instructions
In saute pan bring medium/high heat and add oil hot, add shrimp and sauce for 3 minutes on each side and deglaze with “soy vey teriyaki”. Remove from heat and emulsify butter in.
Pork tenderloin is fried at 350 degrees until crispy. It is tossed in pan with shrimp, reserve.
Ingredients
Potato & corn hash
1 cup chicken stock
1 each Idaho potato, peeled and small diced.
1 stalk celery, small diced.
½ yellow onion, small diced
1 ear of corn, shocked
Salt to taste
¼ cup oil, grapeseed
2 tbsp unsalted butter
Instructions
In medium sauce pan add oil and butter and slowly sweat out onions for about 5 minutes on medium heat. Then follow by potatoes and cook this for another 3 minutes, followed by celery and repeat the process. Add chicken stock and put on med-low heat. Once “au sec”, add corn and season.
Ingredients
Celery and orange, scallion salad
Celery leaves, tossed with orange segments
Jason's Salmon Teriyaki With Broccoli and Sweet Potato Salad, Hard Cooked Egg
Ingredients
2 fried salmon
1 head broccoli, cut into florets
1 sweet potato, peeled and cut
2 strips bacon
teriyaki sauce 1/4 c
2 eggs
lemon
crème fraiche, ¼ c
1 shallot, sliced thinly
Instructions
1. Blanch broccoli
2. Lightly oil sweet potato and grill until tender.
3. Render bacon with thinly sliced shallot till starting to crisp. Add crème fraiche and teriyaki sauce and reduce till slightly thickened.
4. Season salmon w/salt and sear, ski-side down until skin has revealed its fat and is crisping. Flip salmon and cook till medium.
5. Meanwhile put eggs into a pot of water, bring to a boil and immediately turn off. Let sit for 10 minutes and cut in half.
To assemble
Dress broccoli/sweet potato w/ lemon juice to taste, salt and olive oil. Place in bowl top with salmon, half a cut egg and drizzle all the sauce.
