2-3 Tbs sugar
2 Tbs dijon
1 1/4 tsp paprika
1 heaping Tbs pimentos (I used red bell pepper)
Pinch of salt
1/4 tsp garlic powder (I used minced)
1/4 cup diced red onion (or some powder)
1/4 tsp red wine vinegar
1/2 cup canola oil
Splash (1/4 cup) of pineapple juice (I used 1/8 orange)
Blend until smooth and let rest for a few hours for the best flavor.
2 cups fresh basil leaves (no stems)
2 tbs pine nuts, walnuts, or pecans
2 large garlic cloves
1/2 cup extra virgin olive oil
1/2 cup grated parmesan
Combine leaves, nuts, and garlic in food processor and blend until very finely minced.
With machine running, dribble oil and process until mixture is smooth.
Add the cheese and process very briefly, just long enough to combine.
Store in refrigerator or freezer.
1/2 cup tamari (or low sodium soy sauce)
1/4 cup brown sugar
1 tsp fresh or 1/4 tsp powdered ginger
1 tsp garlic minced
1 tbs honey
1 tsp sesame oil
3 tbs mirin (or sherry)
1/4 cup water mixed with 3 tsp cornstarch
Combine all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for about 4 minutes.
Remove from heat and let cool.
To use as a marinade, omit the cornstarch.
Note: This has not been adapted to my taste yet, the ginger overpowered my first attempt.
Note: Apparently tamari has more flavor and less sodium than Soy Sauce.