Asian Marinade - Cuisinart DLC-2AC SERIES Instruction/Recipe Booklet

Asian Marinade

This marinade is equally good for pork, chicken
or salmon. It is also a good sauce for serving
with dim sum.
Makes about 1¼ cups (300 ml)
Preparation: 10 minutes or less
½ ounce (14 g) peeled fresh gingerroot,
cut in ½ inch (1.25 cm) pieces
1 clove garlic, peeled
⁄
1 cup (75 ml) soy sauce (may use
3
lowsodium or tamari)
¼ cup (50 ml) canola or other
vegetable oil
3 tablespoons (45 ml) hoisin sauce
3 tablespoons (45 ml) Asian sesame oil
(toasted sesame oil)
3 tablespoons (45 ml) rice wine vinegar
¼ teaspoon (7 ml) cayenne pepper
Place the pieces of gingerroot and garlic in the
work bowl. Pulse on chop, 5 times. Scrape the
sides and bottom of the work bowl. Add the
remaining ingredients and chop until smooth,
about 15 seconds. Transfer to a container,
cover and refrigerate if not using immediately.
Marinate meat or seafood for approximately 2
hours before roasting or grilling.
Cooking Suggestion: Pour 2/3 of the marinade
into a resealable plastic bag and add two 1
pound (454 g) trimmed pork tenderloins. Coat
the meat thoroughly with the marinade and
refrigerate for 2 hours. Remove the tenderloins
from the marinade and place on a rack; dis-
card the marinade. Roast in a preheated 475º
F (246º C) oven for 20 to 22 minutes, turning
after 10 minutes. Remove from oven. The tem-
perature of the meat should be about 150º F
(66º C); it will rise to 160-165°F (71-74º C) while
with remaining reserved marinade drizzled over
the meat.
Nutritional analysis per tablespoon (15 ml ):
Mini Cheesecakes
When you don't want lots of leftovers to tempt
you, try this little recipe.
Makes two 4 inch (10 cm) cheese cakes.
Preparation: 15 minutes or less, plus 30 min-
utes to bake
Cooking spray
1½ ounces (43 g) crispy shortbread
cookies or graham crackers, broken
into ½ inch (1.25 cm) pieces
½ tablespoon (7 ml) unsalted butter, cut
in 4 pieces
8 ounces (227 g) regular or lowfat
cream cheese, cut in 16 pieces
¼ cup (50 ml) sugar
1 large egg
1½ teaspoons (7 ml) vanilla extract
Preheat the oven to 350º F (177º C). Lightly
coat two 4–inch (10 cm) (1-1/4 cup [300 ml])
springform pans with cooking spray.
Place the cookie pieces in the work bowl; pulse
5 times on chop to break up. Add the butter and
process 15 to 20 seconds on chop until buttered
crumbs are formed. Press into the bottoms of the
two prepared pans. Bake in the preheated oven for
10 minutes. Place in the freezer for 5 to 10 minutes
to cool completely. When cool, wrap each pan in a
sheet of aluminum foil so that the foil comes at least
1 inch (2.5 cm) up the sides.
Do not wash the work bowl. Place the cream
cheese and sugar in the work bowl. Chop for 10
seconds to combine. Scrape the bottom and sides
of the bowl. Add the egg and vanilla; chop until
smooth, about 10 seconds. Scrape the bowl and
process for another 5 seconds. Divide the batter
evenly between the two prepared pans.
Place two pans in a larger pan and add 1/2 inch
(1.25 cm) of hot water. Bake in the preheated oven
for 25 minutes. Remove from the oven, remove foil,
and place on a rack to cool completely. Cover and
refrigerate for at least 4 hours before serving. May
be double wrapped and frozen for up to one month.
Note: May also be made in four 4 ounce (113 g)
ramekins or custard cups. Omit the crust, and
follow directions as given. Baking time will be
22 minutes.
Nutritional analysis per serving:
11