Photo courtesy of Family Features
Teriyaki treats

Who said grilling is just for summer? All across America cooks are discovering that the sizzle and flavor of teriyaki-basted or marinated foods on the grill are welcome year-round. A portable grill can “make” a chilly autumn tailgate party or festive cookout. It can also warm up a snow picnic or transform supper on a cool day into an impromptu party. Don’t fret if you don’t have a grill — you can get an equally delicious effect with a broiler.

Teriyaki sauces work wonders as a basic ingredient to elevate everyday cooking. Swirl a few Tbsp. of your favorite teriyaki sauce into mashed sweet potatoes, and you just might be hooked. Add a Tbsp. or two to sautéed mushrooms a few minutes before you take them off the heat, let the teriyaki simmer a bit, and you’ve doubled the flavor in an instant. If you like roasted vegetables, coat them lightly with a combination of olive oil and teriyaki sauce before popping them in a hot oven. Once you discover how easy it is to kick up the flavor of all kinds of dishes, you’ll find yourself adding teriyaki to everything from chili to soup — and loving it.

Roasted Garlic and Chipotle Steaks & Onions
Makes 6 servings
1 large onion, peeled
4 to 6 (6-inch) metal or bamboo skewers*
2/3 c. Roasted Garlic Teriyaki Marinade & Sauce
1 canned chipotle in adobo sauce, minced, plus 1 tsp. adobo sauce
2 pounds boneless tender beef steaks, about 3/4 inch thick
Cut onion crosswise into 1/2-inch-thick slices; skewer each slice to hold rings together. Combine teriyaki sauce, chipotle and adobo sauce; remove and reserve 3 Tbsp. of mixture. Pour remaining mixture over steaks and onions in large, nonmetallic pan, turning over to coat all pieces well. Refrigerate 45 minutes, turning pieces over once. Grill steaks and onions over hot coals 4 to 5 minutes on each side for medium-rare, or to desired doneness, turning over once and brushing with reserved sauce mixture. (Or, broil steaks and onions 3 inches from heat source 5 minutes on each side for medium-rare, or to desired doneness, turning over once and brushing with reserved sauce mixture.)
*Soak bamboo skewers in water 30 minutes prior to grilling to prevent burning.

Teriyaki Salmon With Lemon-Herb Sauce
Makes 4 servings
1/3 c. Teriyaki Marinade & Sauce
4 salmon or firm white fish filets (such as halibut, grouper or sea bass), about 4 to 6 ounces each
Lemon-Herb Sauce
1/4 c. mayonnaise
1 1/2 Tbsp. finely chopped fresh Italian parsley
1 Tbsp. Teriyaki Marinade & Sauce
1/4 tsp. grated fresh lemon peel
Pour less sodium teriyaki sauce over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish.
Refrigerate 1 hour, turning bag over once. Meanwhile, for lemon-herb sauce, combine all ingredients and blend well. Cover and refrigerate. Place fish on lightly oiled grill or rack of broiler pan. Grill or broil 3 to 4 minutes on each side, or until fish flakes easily with fork, turning over once and brushing with fresh teriyaki sauce. Serve fish with lemon-herb sauce.

Tiki Teriyaki Chicken Wings
Makes 4 appetizer servings
10 chicken wings
2/3 c. Teriyaki Marinade & Sauce
1/3 c. mango nectar
2 cloves garlic, pressed
1/4 tsp. Chinese five-spice powder*
Disjoint chicken at drummette and midsection. Combine remaining ingredients; pour over chicken in large plastic food storage bag. Press air out of bag; close top securely.
Turn bag over several times to coat all pieces. Refrigerate 2 to 4 hours, turning bag over occasionally. Grill chicken over medium-hot coals 20 to 25 minutes, or until chicken is no longer pink near bone, turning over frequently. (Or, broil chicken 5 inches from heat source 20 to 25 minutes, or until chicken is no longer pink near bone, turning over frequently.)
*If not available, make five-spice by combining 1/2 tsp. fennel seed, crushed; 1/4 tsp. anise seed, crushed; and 1/4 tsp. each ground cinnamon, cloves and ginger.

Garlic-Pepper Teriyaki Ribs
Makes 6 servings
2/3 c. Teriyaki Baste & Glaze
1 Tbsp. honey
1 Tbsp. finely chopped garlic
1 tsp. black pepper
2 slabs pork back ribs, each about 2 pounds
Combine first 4 ingredients. Cut each slab in half and brush thoroughly with sauce mixture. Place 2 halves, meaty side up, in 13- by 9-inch microwave-safe baking dish.
Cover; microwave on medium-high (70 percent power) 18 minutes, turning ribs over and rotating dish after 9 minutes. Remove ribs; keep warm.
Repeat microwave cooking procedure with remaining ribs. Grill ribs over medium-hot coals 10 to 12 minutes, turning over and brushing frequently with remaining sauce mixture. (Or, broil ribs 8 inches from heat source 10 to 12 minutes, turning over and brushing frequently with remaining sauce mixture.)