May is National Barbecue Month, and what better way to enjoy cooking outdoors again than with these delightfully simple and gluten-free recipes that showcase San-J's rich Orange Sauce! Whether you are grilling seafood, poultry, ribs, beef, or even tofu, the Orange Sauce adds extraordinary flavor to the dish.

Here's one of my recipes created with this sauce.

Slow-cooked Pork Ribs with mixed greens

Two pounds country style pork ribs

One head chopped cabbage, kale, chard, beet greens, or a combination

One large onion, sliced

Three crushed garlic cloves

Salt and fresh-ground pepper to taste.

scant 1/4 cup San-J Wheat and gluten-free tamari

NOTE:  You can also add a large can of diced potatoes to this mixture with no ill effect :-)

Instructions:  Shred greens and layer it, the sliced onions, and garlic in the bottom of a slow cooker.  Season well with salt and pepper, toss, then add the 1/4 cup GF tamari, water or stock of choice.

Take 1/4 cup San-J Orange sauce and marinate the ribs in it for two hours before placing on top of the cabbage.  Cook on simmer low for four-five hours. Remove lid and smear remaining sauce on ribs.  Let sit covered for about 30 more minutes on warm.

Serves, well, depends on how many ribs there are....

My second recipe is an homage to the character of Sheldon Cooper on The Big Bang Theory.  It's called "This really isn't tangerine chicken," to which I add, it's BETTER.  Adapted from Good Housekeeping:

Sheldon's Bazinga Orange Chicken.

Ingredients

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• 1/2 cup San-J Orange Sauce
• Zest of one orange (or dried equivalent)
• 1 tablespoon(s) cornstarch
• 2 tablespoon(s) San-J gluten-free Tamari sauce
• 1 1/2 pound(s) skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
• 1 cup(s) quick-cooking (10 minute) brown rice
• 4 teaspoon(s) vegetable oil
• 1 bag(s) (12 ounces) broccoli florets
• 2 medium carrots, thinly sliced diagonally
• 3  green onions, cut into 1-inch pieces
• 1/3 cup(s) water

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Directions

1. Cut chicken into strips.  
2. In medium bowl, combine San-J GF Tamari and 1 tablespoon cornstarch. Add chicken and toss to coat; set chicken mixture aside.
3. Cook rice as label directs. Meanwhile, in 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high until hot. Add peel and cook 1 minute or until lightly browned. With tongs or slotted spoon, transfer peel to large bowl.
4. To same skillet, add broccoli, carrots, and green onions; stir to coat with oil. Add water; cover and cook 4 minutes, stirring once. Uncover and cook 1 minute longer or until vegetables are tender-crisp, stirring frequently. Transfer vegetables to bowl with peel.
5. To same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. Add chicken mixture and cook 6 to 7 minutes or until chicken is golden and no longer pink throughout, stirring frequently. Top with sauce and stir thoroughly, deglazing the pan (you might need to add one or two tablespoons of water). Transfer chicken to bowl with cooked vegetables.
6. To serve, spoon brown rice into 4 shallow dinner bowls; top with chicken and vegetables.

These are their great recipes, provided to me: 

Swordfish with Orange Fennel Salad
Created by: By Carol Kicinski

Ingredients

4 – 6 ounce swordfish fillets
¼ cup plus 2 Tablespoons San-J Orange Sauce, divided
2 large oranges, peeled
1 large fennel
¼ cup olive oil
1 teaspoon kosher or fine sea salt
½ teaspoon black pepper

Preparation
Place the swordfish fillets in a large plastic storage bag. Add ¼ cup San-J Orange Sauce and gently shake to coat the fillets with sauce. Marinate in the refrigerator fro 30 minutes. Heat grill to medium high heat (450°F).

Cut the oranges into segments over a plate or bowl to catch the juice. Measure 1 tablespoon of orange juice and combine with 2 Tablespoons San-J Orange Sauce, olive oil, salt and pepper in a medium mixing bowl. Add the sliced fennel and toss gently to combine. Cover and refrigerate until serving time.

Remove swordfish from marinade and discard marinade. Brush grates of the grill with some oil. Grill for 8 minutes with the lid closed, turning once.

Place the orange and fennel salad on plates and top with the swordfish fillets and serve.

Makes 4 Servings.
This recipe printed from www.san-j.com.
© 2012 San-J International. All rights reserved.

Grilled Orange Chicken
Created by: By Carol Kicinski

Ingredients

6 boneless, skinless chicken thighs
½ cup San-J Orange Sauce ½ cup honey
2 teaspoons sesame seeds

Preparation

Cut chicken into 1½ inch pieces. Combine the San-J Orange Sauce and honey and put half in a medium mixing bowl, reserve the rest for later. Add the chicken pieces to the bowl and toss to combine. Let chicken marinate for 20 minutes at room temperature or for up to 4 hours in the refrigerator. (If marinating in the refrigerator, let come to room temperature for 20 minutes before grilling.) If using wooden skewers, soak 4 in water for 20 minutes. Pre-heat the grill to moderately high heat (450°F on a gas grill).

Divide chicken pieces onto 4 skewers allowing the chicken to touch but do not cram the pieces together. Brush grates of grill with oil.

Grill for 4 minutes with the lid to barbecue closed. Turn skewers over and grill another 4 minutes covered. Brush the reserved sauce onto the chicken and cook for another 2 minutes, turning several times, or until the chicken is cooked through but still juicy. Sprinkle with sesame seeds and serve.

Makes 4 Servings.

This recipe printed from www.san-j.com.
© 2012 San-J International. All rights reserved.
About San-J's Orange Sauce

San-J Orange Sauce is an exciting new addition to San-J's line of Gluten Free Asian Cooking Sauces. It brings a delectable orange flavor to all of your favorite dishes and strikes a perfect balance with San-J Gluten Free Tamari Soy Sauce. It's a wonderful glaze on chicken, ribs, shrimp or tofu; is perfect as a stir-fry sauce on your favorite meats and vegetables; and perfect as a dipping sauce on spring rolls and dim sum. San-J Orange Sauce is certified gluten free by the Gluten-Free Certification Organization.

an-J International, Inc.
2880 Sprouse Drive
Richmond, Virginia 23231

Phone: 804.226.8333
Toll Free: 800.446.5500
Fax: 804.226.8383
E-Mail: info@san-j.com

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