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Teriyaki Marinade

1/4 cup (50 mL) Soy Sauce 1 tsp (5 mL) Grated Fresh Ginger or
2 tbsp (25 mL) Sesame Oil or Vegetable Oil 1/4 tsp (1 mL) ground Ginger
3 tbsp (50 mL) Brown Sugar 1 Clove Garlic

Combine all ingredients and store in an airtight container. It is best to make this marinade as fresh as possible before using.

I like to use this with a nice beef flank steak, marinated 3-4 hours then cooked medium-well on either a barbeque or in a frying pan, and sliced on an angle with a sharp knife.

Cajun Spice Mix

1/4 cup (50 mL) Paprika

1 tsp (5 mL) Fennel or Anise Seed
2 tbsp (25 mL) Salt 1 tsp (5 mL) Ground Cumin
1 tbsp (15 mL) Cayenne Pepper 1/2 tsp (2 mL) Dried Thyme
1 tbsp (15 mL) Dried Minced Onion 1/2 tsp (2 mL)Ground Coriander
1 tbsp (15 mL)  Garlic Powder 1/2 tsp (2 mL) Dried Marjoram

Blend all ingredients and store in an airtight container.

Cajun Cocktail Meatballs

1 lb (500 g) Ground Beef
1 Egg
1/2 cup (125 mL) Bread Crumbs

Combine all ingredients and add Cajun Spice Mix to taste. I recommend between half and all of amount made using above recipe. Shape mixture into 1" (2.5 cm) meatballs. Place in microwave safe dish with some space around each meatball. Cover with wax paper and microwave on High for 5 - 7 minutes (rearrange meatballs halfway through the cook time and beware of drying out the meatballs) or until only a tinge of pink remains in the center of each meatball.  Let stand for 1 - 2 minutes before removing from dish with slotted spoon or fork. Makes approximately 32 meatballs.

Very Hot Cajun Sauce

1 Onion, chopped 1/2 tsp White Pepper
1/2 Green Bell Pepper, chopped 1/2 tsp Black Pepper
1 stalk Celery, chopped 2 Bay Leaves
1/4 cup Vegetable Oil 1/4 cup Jalapeno Peppers
1/4 cup + 1 tbsp Flour 1 tsp Minced Garlic
3/4 tsp Red Cayenne Pepper 3 cup Beef Stock

Combine the onions, bell pepper, and celery in a small bowl and set aside. In a heavy 2 qt. saucepan, heat oil over medium-low heat (about 250 farenheit). With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until light brown (about 2-3 minutes). Remove from heat and stir in the vegetable mixture and the red, white, and black pepper; return to high heat and cook for 2 minutes, stirring. Add Bay Leaves, jalapeno peppers and  garlic, stirring well. Continue cooking 2 minutes, still stirring, then remove from heat. In a seperate 2 qt saucepan, bring stock to a boil. Add the vegetable mixture by spoonfuls to the boiling stock, stirring until disolved between each addition. Bring to a boil, then reduce heat to a simmer and cook until sauce reduces to about 3 1/2 cups (about 15 minutes). Skim any oil from the top. Makes about 3 1/2 cups or 6 servings.

Multicultural Meatloaf

Cajun Seasoning Mix

1/4 cup (50 mL) Paprika

1 tsp (5 mL) Fennel or Anise Seed
2 tbsp (25 mL) Salt 1 tsp (5 mL) Ground Cumin
1 tbsp (15 mL) Cayenne Pepper 1/2 tsp (2 mL) Dried Thyme
1 tbsp (15 mL) Dried Minced Onion 1/2 tsp (2 mL)Ground Coriander
1 tbsp (15 mL)  Garlic Powder 1/2 tsp (2 mL) Dried Marjoram

Jamaican Jerk Seasoning Mix

1 tablespoon garlic powder

2 to 3 teaspoons cayenne pepper

2 teaspoons onion powder

2 teaspoons dried thyme

2 teaspoons dried parsley

2 teaspoons sugar

2 teaspoons salt

1 teaspoon paprika

1 teaspoon ground allspice

1/2 teaspoon black pepper

1/2 teaspoon dried crushed red pepper

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Berbere Seasoning Mix (Ethiopia) - Makes ¼ cup (4 tablespoons):

An Ethiopian blend of allspice, ajowain, garlic, chilies, cayenne, cardamom, cinnamon, coriander seeds, fenugreek, ginger, and black peppercorns. It is used to flavor soups and stews.

15-20 dried red Chilies

1 tsp black Peppercorns

15 Allspice berries

1 tsp Ginger - ground

1/2 tsp Ajowain

10 Cloves

1 tsp Cinnamon - ground

1 tsp Coriander Seeds

10 green Cardamom (just seeds from the pods)

1 tsp Fenugreek - ground


Dry-fry chilies for 3 minutes in skillet over medium heat. Add all other spices and continue to dry-fry for another 4-5 minutes. Remove from pan and allow mixture to cool to room temperature. Before grinding, remove seeds from chilies. Grind mixture to a medium-fine texture and store in an airtight container in a cool dark place. Keep for up to 6 months.

Harissa Seasoning Mix (Tunisia)- Makes 1/4 cup

Tunisian hot saucy blend of dried hot chilies, garlic, cumin, coriander, olive oil. Some variations include caraway seeds. Served as a condiment, and with couscous. Also used to favor soups and stews, as well as a marinade for chicken, fish and lamb.

2 oz dried hot Chilies

1 tsp Caraway seeds

2 Garlic cloves (or ½ tsp of dried minced garlic)

1 tsp dried Mint

2 tsp Coriander seeds

Salt - dash

1 1/2 tsp Cumin - ground

4 tbsp Olive Oil

Ras-el-hanout Seasoning Mix (Morocco)

"Head of the shop" Moroccan/North African blend of more than 30 ingredients including anise, cardamom, cinnamon, cloves, fennel seeds, galangal, garlic, ginger, lavender, mace, nigella, nutmeg, pepper, rosebuds, salt, turmeric; some complex varieties can include about 50 ingredients. Mixed to favor couscous, tajines (slow-cooked stews) and rice.

1 teaspoon ground nutmeg

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 teaspoon ground coriander

1 teaspoon cinnamon

1/2 teaspoon of ground white pepper

1 teaspoon ground cumin

3/4 teaspoon sugar

1/2 teaspoon ground cayenne pepper

1 teaspoon ground ginger

3/4 teaspoon paprika

1/2 teaspoon cardamom powder

1 teaspoon ground turmeric

1/4 teaspoon ground cloves

1/2 teaspoon ground allspice

Meatloaf Ingredients

4 Tbsp Butter 1 tbsp Worcestershire Sauce
1 Medium Onion, chopped 1/2 cup Evaporated Milk
1/2 cup chopped Green Bell Pepper 1/2 cup Ketchup
1/4 cup Green Onions, chopped 1 1/2 lbs Ground Beef
2 tsp Minced Garlic 1/2 lb Ground Pork
1 Tbsp Tabasco Sauce 2 Eggs, slightly beaten

Combine the Seasoning Mix (choose one) ingredients and set aside. Melt the butter in a 1 qt saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, Tabasco, Worcestershire sauce and Seasoning Mix. Saute until mixture starts sticking (about 6 minutes), stirring occasionally. Stir in Ketchup and milk, and cook about 2 minutes more. Remove from heat and cool to room temperaturePlace ground meats in an ungreased 13 X 9" baking pan. Add the eggs, cooked vegetable mixture, and bread crumbs,   removing bay leaves. Mix thoroughly by hand. Shape the mixture into a loaf that is approximately 1 1/2" high, 6" wide, and 12" long. Bake uncovered at 350 (farenheit) for 25 minutes, then raise heat to 400 and bake for another 35 minutes. Serve with Very Hot Cajun Sauce. Makes 6 servings.

Bachelors - this is good for some serious brownie points, and it only takes about 45 minutes to prepare, and just over an hour to cook. It has been polished off to the last morsel every time I cook it. If you go with the Cajun seasoning mix, try it with corn bread and a cajun chicken salad. For other seasoning choices, pick suitable matching side dishes to wow your dinner guests.

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