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Nutritional information per serving (2 tablespoons):
Calories 26 (30% from fat) • carb. 4g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 68mg • calc. 7mg • fiber 4g
WASABI GINGER SAUCE/MARINADE
Use this versatile sauce as a marinade for meats and seafood,
a dressing for salads, or a dipping sauce for potstickers,
dumplings or Mongolian Hot Pot.
Makes about 2 cups
1
⁄2 ounce fresh ginger, peeled, cut in
1
⁄2" or smaller pieces
1 small shallot (
1
⁄2 ounce), peeled, cut in
1
⁄2" or smaller pieces
1 clove garlic, peeled
3
⁄4 cup mirin or rice wine*
3
⁄4 cup low-sodium soy or tamari sauce
1
⁄4 cup seasoned rice or wine vinegar
2 tablespoons dark molasses
2 tablespoons prepared wasabi paste*
1 tablespoon brown sugar, packed
1 tablespoon Asian sesame oil
(toasted sesame oil)
2 teaspoons powdered ginger
1
⁄2 teaspoon freshly ground
black pepper
Place fresh ginger, shallot and garlic in blender jar; cover blender jar.
Set on Low; Pulse 5 times. Scrape sides of jar; Pulse 5 times.
Add remaining ingredients in order given. Blend for 20 seconds.
Transfer to a resealable container and let stand for 30 minutes before
using to allow flavors to develop. Unused portions may be refrigerated
for up to a week; stir before using.
* Available in Asian markets or gourmet/ethnic foods section of
grocery stores.
Tip: Use about 1 tablespoon of marinade per portion. Meats such as
boneless, skinless chicken parts, pork chops, or steaks may be placed
in a resealable freezer weight bag, coated with marinade and frozen.
When thawed, they will be fully marinated and ready to cook.
Nutritional information per tablespoon:
Calories 22 (18% from fat) • carb. 3g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 183mg • calc. 14mg • fiber 0g
CAJUN CREOLE SPICE BLEND
Our Cajun Creole Spice Blend is a comparable alternative to
purchased spice mixtures, but much fresher and more economical.
Adjust the spiciness to taste with the amount of cayenne used.
Makes about
1
⁄2 cup
2 teaspoons coriander seed
1 teaspoon mustard seed
1
⁄2 teaspoon celery seed
1
⁄2 teaspoon white peppercorns
1
⁄2 teaspoon black peppercorns
1 bay leaf, roughly broken
3 tablespoons sweet paprika
1 tablespoon kosher salt
1
⁄2 tablespoon sugar
2 teaspoons dried minced garlic
2 teaspoons minced dry onions
1-2 teaspoons cayenne pepper, to taste
2 teaspoons dry oregano
1 teaspoon dry thyme leaves
1 teaspoon dry basil
1
⁄2 teaspoon dry rosemary
1
⁄2 teaspoon ground allspice
Place the coriander seed, mustard seed, celery seed, both
peppercorns, and bay leaf in the blender jar. Cover jar and set on
Low. Blend until seeds are finely ground, 10 to 15 seconds. Add the
remaining ingredients and blend until no signs of the bay leaf are
visible, about 20 to 30 seconds.
Use as a rub for meat, poultry, or seafood before sautéing,
roasting or grilling, or add as a seasoning to rice or dressing to
brighten up flavors.