Wasabi Ginger SAUCE/MARINADE

Nutritional information per serving (2 tablespoons):		Nutritional information per tablespoon:
Calories 26 (30% from fat) • carb. 4g • pro. 0g	• fat 0g	Calories	22 (18% from fat) • carb. 3g • pro. 0g	• fat 0g
• sat. fat 0g • chol. 0mg • sod. 68mg • calc. 7mg	• fiber 4g	• sat. fat 0g	• chol. 0mg • sod. 183mg • calc. 14mg • fiber		0g

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

1small shallot (1⁄2 ounce), peeled, cut in 1⁄2" or smaller pieces

1clove 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

2tablespoons prepared wasabi paste*

1tablespoon brown sugar, packed

1tablespoon Asian sesame oil (toasted sesame oil)

2teaspoons 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.

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

2teaspoons coriander seed

1teaspoon mustard seed

1⁄2 teaspoon celery seed

1⁄2 teaspoon white peppercorns

1⁄2 teaspoon black peppercorns

1 bay leaf, roughly broken

3tablespoons sweet paprika

1tablespoon kosher salt

1⁄2 tablespoon sugar

2teaspoons dried minced garlic

2teaspoons minced dry onions

1-2 teaspoons cayenne pepper, to taste

2teaspoons dry oregano

1teaspoon dry thyme leaves

1teaspoon 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.