Clarify - To make a liquid clear, as with butter. Unsalted butter is melted over low heat until the milk solids come to the top. They are then removed. Without the milk solids, the butter may be used in recipes in which you don't want it to brown.
Dash - If a recipe calls for "a dash" of an ingredient, it is somewhat relative. However, the most accurate amount appears to be 1/16-teaspoon. Basically, you just add the ingredient "in a dash". For example, if it is a dry ingredient, such as a spice, just shake the box once, assuming there are small holes, and what comes out is it. It's the same with liquid ingredients that come out in drops. Remember, many of those types of ingredients are to taste, so a tiny bit more or less won't matter.
Falafel - Deep-fried balls of chickpeas. Popular in the Middle East and North Africa
Harissa Sauce - A Tunisian hot sauce made from chiles, garlic, cumin, coriander, and olive oil.
Jambalaya - A Creole dish that is made with rice, tomatoes, onions, and meat.
Marinade - A liquid sauce that is used to soften and flavor meats before cooking. Most marinades contain ingredients like vinegar, oil, lemon, wine, beer, herbs, and spices.
Olive Oil - The oil that is produced from ripened olives. The highest quality olive oil is Extra Virgin, which is the oil that is pulled from the very first press.
Sear - To cook meats quickly on all sides over high heat to brown and seal in the juices. The meat should not be turned until it is well browned on each side or it will stick to the pan.
Strain - To pass a liquid or moist mixture through a colander, sieve or cheese cloth to remove solid particles.
