Cuisinart CBT-500FPC - Manuel (Page 26)

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1 clove garlic, peeled
3 ⁄
4
cup (175 ml) mirin (Japanese rice wine*)
3 ⁄
4
cup (175 ml) low-sodium soy or tamari sauce
1 ⁄
4
cup (50 ml) seasoned rice or wine vinegar
2 tablespoons (30 ml) dark molasses
2 tablespoons (30 ml) prepared wasabi paste*
1 tablespoon (15 ml) brown sugar, packed
1 tablespoon (15 ml) Asian sesame oil
(toasted sesame oil)
2 teaspoons (10 ml) powdered ginger
1 ⁄
2
teaspoon (2 ml) freshly ground black pepper
Place fresh ginger, shallot and garlic in blender jar; cover blender jar.
Turn to Pulse. Pulse on Low 5 times. Scrape sides of jar; Pulse on
Low 5 times. Add remaining ingredients in order given. Turn to On
and press High to blend for 20 seconds. Transfer to a resealable
container and let stand for 30 minutes before using to allow flavours
to develop. Unused portions may be refrigerated for up to a week;
stir before using.
Tip: Use about 1 tablespoon (15 ml) 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.
* Available in Asian markets or gourmet/ethnic foods section of
grocery stores.
Nutritional information per tablespoon (15 ml):
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 (125 ml)
2 teaspoons (10 ml) coriander seed
1 teaspoon (5 ml) mustard seed
1 ⁄
2
teaspoon (2 ml) celery seed
1 ⁄
2
teaspoon (2 ml) white peppercorns
1 ⁄
2
teaspoon (7 ml) black peppercorns
1 bay leaf, roughly broken
3 tablespoons (45 ml) sweet paprika
1 tablespoon (15 ml) kosher salt
1 ⁄
2
tablespoon (2 ml) sugar
2 teaspoons (10 ml) dried minced garlic
2 teaspoons (10 ml) minced dry onions
1-2 teaspoons (5-10 ml) cayenne pepper, to taste
2 teaspoons (10 ml) dry oregano
1 teaspoon (5 ml) dry thyme leaves
1 teaspoon (5 ml) dry basil
1 ⁄
2
teaspoon (2 ml) dry rosemary
1 ⁄
2
teaspoon (2 ml) ground allspice
Place the coriander seed, mustard seed, celery seed, black and white
peppercorns, and bay leaf in the blender jar. Cover jar and press the
On button. Blend on Low 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 flavours.
Nutritional information per tablespoon (15 ml):
Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg • fiber 1g
DESSERTS/SWEET SAUCES
COOKIE-CRUST PUMPKIN PIE
The traditional holiday favourite is made with a
cookie crumb crust for a crunchy change.
Makes 12 servings
CBT-500FPPC_v2_IB_BIL 2/24/05 10:54 AM Page 26