Cuisinart Elite DLC-XPN - Manual (Page 80)

7
BASICS
This marinade is equally good for pork, chicken or salmon.
It is also a good sauce for serving with dim sum.
ASIAN MARINADE
1
OUNCE PEELED FRESH GINGER
,
CUT INTO
½-
INCH PIECES
2
GARLIC CLOVES
²∕³ CUP SOY SAUCE ( MAY USE
LOW
-
SODIUM OR TAMARI
)
½
CUP CANOLA OR OTHER
VEGETABLE OIL
¼
CUP PLUS
2
TABLESPOONS
HOISIN SAUCE
¼
CUP PLUS
2
TABLESPOONS
A
SIAN SESAME OIL
(
TOASTED
SESAME OIL )
2
TABLESPOONS RICE WINE
VINEGAR
¼
TEASPOON CAYENNE PEPPER
Makes about 2 cups
Approximate pr eparation time: 10 minutes
Insert the large metal chopping blade into the lar ge
work bowl of the Cuisinart
®
Food Processor . Add the
ginger and garlic and pulse to chop, about 8 to 10 times.
Scrape the sides and bottom of the work bowl. Add the
remaining ingr edients and process until smooth, about
15 seconds. Transfer to a container , cover and refrigerate
if not using immediately. Marinate meat or seafood for
approximately 2 hours befor e roasting or grilling.
Nutritional information per serving (1 tablespoon):
Calories 44 (78% from fat) | carb. 2g | pro. 0g | fat 4g |
sat. fat 0g | chol. 0mg | sod. 156mg | calc. 0mg | fiber 0g
SWEET AND SOUR MARINADE
This marinade pairs well with poultry and pork.
4
GARLIC CLOVES
½ CUP DARK CORN SYRUP
½
CUP EXTRA VIRGIN OLIVE OIL
½
CUP BALSAMIC VINEGAR
1
TABLESPOON PLUS
1
TEASPOON PAPRIKA
2
TEASPOONS DRY MUSTARD
POWDER
2
TEASPOONS DRIED THYME
1 TEASPOON CHILI POWDER
1
TEASPOON KOSHER SALT
Makes 1 cup
Approximate pr eparation time: 5 minutes
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
®
Food Processor . Add the garlic and
process to finely chop. Add the r emaining ingredients.
Process again until well mixed, about 45 seconds.
Nutritional information per serving (1 tablespoon):
Calories 97 (62% from fat) | carb. 10g | pro. 0g | fat 7g |
sat. fat 1g | chol. 0mg | sod. 152mg | calc. 4mg | fiber 0g