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