At a Twitter party a month or so ago, I won some Norlander's Original Gluten-Free Teriyaki and Mesquite sauces. These new gluten-free sauces are gaining a national reputation -- especially the Teriyaki Sauce, which is a huge step above the usually available gf teriyaki brand.
I had a wonderful discussion on the phone with Michael Norlander, who owns the company with his wife Tina. They're really a wonderful couple, and I think their product is pretty special in our gluten-free world. They've sent their regular products (the beef jerky) into outer space on the Space Shuttle to the International Space Station. They've got a regular line, too.
Here's their story, from their website:
Tina and Michael Norlander continue the family tradition of providing quality products that enhance just about any food. Michael’s father originally developed the family’s first Teriyaki marinade recipe in the 1960's. Friends and neighbors always enjoyed the food the Norlander’s prepared using their special marinade. By modifying and reducing it into a concentrate, Michael made the family's teriyaki recipe his own. Michael later developed the Norlander’s Original Mesquite Sauce & Marinade Concentrate. The Mesquite Sauce provides a western Mesquite smoke flavor and has been a winner from the start.
They have developed their regular and gluten-free Teriyaki and Mesquite gourmet sauces and marinades to bring a new taste and experience to their customers. Either flavor can be used as a sauce or marinade on beef, pork, poultry, fish, seafood, wild game, pastas, vegetables, beans and rice. Their sauces can also be poured straight from the bottle onto foods like hamburgers, ribs, and steak. They welcome you to try their products and hope you enjoy them as much as they do.
But this line is special. It is made just for us!
With grilling season coming in strong now as Spring is Springing, I wanted to share with you a couple of ways I used these sauces successfully.
One of my favorite recipes ever (and, might I say, perfect for the Easter/Palm Sunday dinner table) is
Freakin' Awesome Tropical Chicken
(Recipe from Jen, adapted by Ging)
8 lbs. cut up chicken (or 4 pounds boneless, skinless breasts)
*Ging note: If I were doing this in the oven for a potluck again, I would use boneless, skinless thighs. They will hold better. I also think this would be FA with boneless pork chops!
1 Cup Norlander's GF Teriyaki Sauce
1/4 cup prepared mustard (I used French's and Dijon, mixed)
1 cup dark brown sugar
1/2 cup molasses
1 can (20 oz.) crushed pineapple with juice
3/4 teaspoon ground ginger (I used ginger juice)
-these were my additions-
2 T. Chinese Chili Sauce (optional)
Six cloves fresh garlic, crushed
Combine all ingredients except chicken. Marinate chicken in mixture (ziplock bag/fridge) for at least 4-6 hours. (I did mine overnight with no ill effects).
Outside directions: Drain the marinated chicken into a bowl through a colander, reserving marinade, and grill on your favorite grill til done. A nice addition -- sliced fresh pineapple, grilled on the side.
Rainy-day Indoor Preparation: Preheat oven to 350. Place chicken and about half the marinade (try to keep the pineapple and garlic part) in roaster-type pan – the chicken should nearly be covered with the marinade, but not quite). Bake until done -- it took me about 75 minutes in a convection oven.)
For both: BOIL to a hard boil and slightly reduce the remaining sauce with garlic and pineapple. Use it as a sauce.
Wonderful with grilled or roasted fresh asparagus and fluffy white or brown rice.
Super Easy Mesquite Ribeye
Honestly, folks, I did this beautiful saucy steak in a toaster oven! Season one side with the spices and herbs of your choice -- I use salt, pepper, Mrs. Dash Garlic and Herb, and some Tony Chachere's seasoning.
Put the steak under the broil and cook for 9 minutes. Brush Norlander's GF Mesquite Sauce on both sides and turn and cook the second side for about 5 minutes for medium.
Let sit for 10 minutes and then devour. It tastes like it was cooked out on a mesquite fired grill!
I really can't wait to try these recipes on the Norlander's site. I don't know anyone who makes a GF garlic chip, but I think Mary's Gone Crackers Onion Crackers are a great addition, broken up just a little bit,
And we're going to have the dip the weekend while watching the college basketball finals.
And then, when I get the Big Green Egg back in Georgia, well, this is sure to be a staple in our grilling sauce repetoire! (Don't know if we'll use the BGE this week on Spring Break, but it might come home with me. Who knows?)
There is one thing about Norlander's GF sauce that might be a drawback for you -- I think in the effort of full disclosure I should mention that both use a GF Soy Sauce that contains corn syrup. Michael and I talked about that, actually. And while I feel it's important we all know the ingredients, it clearly didn't stop me from using it in moderation.
And using it again soon, I shall. I wish Michael and Tina and the cool ship from Norlander's Original all the best.
Much love, and let's get grilling!