Tonight I served grilled teriyaki tofu with a Chinese nectarine based duck sauce glaze on a bed a wilted fresh spinach, brown and wild rice pilaf with caramelized mushrooms and onions and dried cranberries, cole slaw with a rice wine, sweetener and salt marinade, and lightly grilled zucchini.
Because I do not like to clean burnt on sauces from my grill, I caramelize the duck sauce with a Benzomatic torch, which uses the same lp gas. The picture shows it being used with a piece of fish as it was too dark to take a picture tonight. But the technique is the same.
Shelly