Memorial Day kicks off the summer grilling season and what better way to do that than with some unique recipes from San-J? San-J offers a wide variety of Tamari, Shoyu, and Cooking Sauces in addition to Miso, Salad Dressings, and Crackers.
Some of our favorite San-J Cooking Sauces are Thai Spicy, Asian BBQ, and Orange Sauce. The recipes below use Asian BBQ.
Fire Roasted Grilled Vegetable Salad
Ingredients
- 3 tablespoons San-J Asian BBQ Sauce
- 3 tablespoons Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper, freshly ground
- 6 ears of Corn, shucked
- Vegetable Oil
- 4 Green Onions
- 2 Poblano Peppers
- 2 Red Bell Peppers
- 1 Seedless Cucumber, peeled and chopped
- 1 Tomato, large, seeded, and chopped
- 2 cups Baby Arugula
Directions
In a small mixing bowl, combine the San-J Asian BBQ Sauce, olive oil, lemon juice, salt, and pepper. Whisk together. Set aside. Heat grill to high. Brush the corn lightly with one and place it on the grill grates. Roast, turning occasionally, until charred all over, about 10 minutes. Remove from grill and let cool. When cool enough to handle, cut the kernels from the ears of corn. Place in a large mixing bowl. Brush the green onions with oil and roast for 2 minutes per side. Remove from grill and let cool. When cool enough to handle, chop, and add to the corn kernels. Place the poblanos and bell peppers on the grill and roast, turning occasionally, until the skin is fully blackened, about 15 minutes. Remove from grill, place in a bowl, and cover. Let sit for 10 minutes. Remove the skin from the peppers by gently rubbing them. Cut in half and scrape out the seeds. Chop and add to the corn along with the cucumber, tomato, and arugula. Pour the dressing over the vegetables and toss to coat. Serve at room temperature or refrigerate, covered, until serving time. Serves 6.
Grilled Asian BBQ Shrimp
Ingredients
- Skewers
- 6 tablespoons San-J Asian BBQ Sauce
- 3 tablespoons Butter, melted
- 1½ pounds Shrimp, large, peeled, deveined, tail on
- Vegetable Oil
Directions
If using wooden skewers, soak them in water for 30 minutes. Combine the San-J Asian BBQ Sauce and melted butter and pour into a large food storage bag. Add the shrimp, close the bag, and flip several times to coat the shrimp. Marinate in the refrigerator for 10 minutes. Thread 2 – 3 shrimp on each skewer. Discard any remaining marinade. Heat the grill to medium-high, brush the grill grates with oil, and grill the skewers for 2 minutes per side. Serves 6.
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