Teriyaki Glaze (pictured here on Duck) 1 cup Tamari 1 cup Sugar 1/2 cup Water 2 tbsp Ginger (chopped) 1/2 Garlic 2 Green Onions (chopped) 1 tsp Sesame Oil 1 tsp Crushed Red Pepper Method: Bring all ingredients to a boil in a medium sauce pot. Then strain and put back on stove. Thicken with corn starch slurry (equal parts corn starch and cold water).
Mushroom Dusted Scallops
Another Corner Kitchen staple and favorite for many… Mushrooms, Scallops and Beets are BFF’s (Best Flavor Friends). We did not want to throw out the shiitake mushroom stems so Chef Joe Scully decided to dry them and ultimately grind them (make a powder) to dust the scallops with. Great flavor profile! Roasted Beet Salad Ingredients: 2 pounds Red Beets 1 Red Onion 1 Cup Apple Cider Vinegar 0.5 Cup Olive
Cocktail – Final Word
Final Word 1 oz Lemon Juice 1 oz Troy & Sons Oak 1 oz Chartreuse 1 oz Maraschino Liquor Combine, Shake & Pour In Martini Glass Garnish With Lemon Squeeze
