KitchenAid CHEF'S CHOPPER KFC3100 Instructions And Recipes Manual page 16

PINEAPPLE JALAPEÑO SALSA
1 ⁄ jalapeño pepper,
2
seeds removed
2 green onions, cut
into 1-inch pieces
1 tablespoon
crystallized ginger
2 cups fresh pineapple
chunks
1 ⁄ teaspoon salt
4
1 ⁄ teaspoon cumin
4
GARLIC-GINGER MARINADE
3 tablespoons
vegetable oil
3 tablespoons rice
wine vinegar
1 ⁄ cup loosely packed
4
fresh cilantro leaves
1 tablespoon onion
pieces
3 tablespoons soy
sauce
2 teaspoons dark
sesame oil
1 ⁄ teaspoon sugar
2
⁄ teaspoon crushed
1
4
red pepper flakes
1 inch piece fresh
gingerroot
2 cloves garlic
Place pepper, onions, and ginger in chopper.
Process 3 to 5 seconds to chop. Add pineapple,
salt, and cumin; pulse 4 to 5 times for 3 seconds
each to coarsely chop pineapple. Serve with chicken
or pork.
Yield: 1 1 ⁄ cups. 12 servings (2 tablespoons per
2
serving).
Per serving: About 15 cal, 0 g pro, 4 g carb, 0 g fat,
0 mg chol, 49 mg sod.
Combine all ingredients in chopper. With hand on
top of chopper, process 10 to 15 seconds until
blended. Place beef, pork, chicken, fish, or tofu in
dish or sealable food storage bag. Marinate 1 hour
(for fish, tofu, or small pieces of meat) or 8 hours to
overnight (for larger cuts of meat).
Grill or broil to desired doneness, brushing once
with marinade halfway through cooking, if desired.
Discard remaining marinade.
Yield: About 3 ⁄ cup (enough to marinate
4
approximately 1 1 ⁄
2
breasts).
Per serving: About 36 cal, 0 g pro, 1 g carb, 3 g fat,
0 mg chol, 286 mg sod.
16
pounds of steak or 6 chicken