Global spice leader and flavor forecaster, McCormick®, challenges home chefs each year to shake up their pantries with unique and emerging trends for grilling season. Likewise, McCormick develops new products to add to its Grill Mates product line, making taste-trendiness less of a chore to achieve for nine-to-fivers or busy Moms and Dads.
This year’s Grill Mates® & Lawry’s® Flavor Forecast 2013 heats up with customized condiments (ketchup lovers say, ‘Amen!’), five-minute marinades, charred fruit beverages and accompaniments for grilled breads.
“Now everyone can discover a few easy, new tricks to bring these tasty and trendy flavors to their outdoor meals,” said Chef Mark Garcia of the McCormick Kitchens. “For example, grilling lemons before adding to lemonade imparts a smoky flavor to a classic summer beverage. And using pecan wood chips on the grill brings a sweet, nutty intensity to chicken, pork or vegetables and pairs beautifully with a molasses bacon seasoning.”
For more Flavor Forecast Recipes and tips, visit GrillingFlavorForecast.com
— Recipes and photos courtesy McCormick
7 Flavors to Watch:
• Sweet tea
• Smoked Tomato
• Pecan Wood
• White Peach
Lemony Herb Mayonnaise
Enhance your burger or grilled chicken sandwich with this lemony herb and garlic mayonnaise. It’s also delicious with grilled seafood, chicken salad or crab cakes.
1/2 cup mayonnaise
1 teaspoon McCormick Oregano Leaves
1/2 teaspoon McCormick Basil Leaves
1/2 teaspoon lemon juice
1/4 teaspoon McCormick Garlic Powder
1. Mix all ingredients in small bowl until well blended. Cover.
2. Refrigerate until ready to serve.
Worcestershire Pub Mustard
Serve this robust Worcestershire and cracked black pepper flavored mustard on grilled hot dogs, bratwurst or other sausages.
1/2 cup Dijon mustard
1 teaspoon McCormick Grill Mates Worcestershire Pub Burger Seasoning
1. Mix mustard and seasoning in small bowl until well-blended. Cover.
2. Refrigerate until ready to serve.
Smoky Tomato Ketchup with Poblano Chile
This DIY ketchup gets its rich flavor from smoked tomatoes, onion, poblano chile, and Smokehouse Maple Seasoning. Complements burgers, hot dogs and more.
1 cup pecan wood chips
4 pounds plum tomatoes, cored, halved and seeded
1 medium onion, cut into thick slices
1 medium poblano chile, seeded
1/4 cup firmly packed brown sugar
1/4 cup cider vinegar
1 tablespoon McCormick Grill Mates Smokehouse Maple Seasoning
Soak wood chips in enough water to cover for 1 hour. Drain. Fill smoker box with wet wood chips. Place smoker box under grill rack to one side of grill. Close lid.
Heat grill on high heat about 10 minutes or until smoke appears from chips. Reduce heat to medium. Place tomatoes, onion and poblano chile on grill rack. Close lid. Smoke tomatoes, onion and poblano chile for 5 minutes. Remove from grill.
Coarsely chop tomatoes, onion and poblano. Place in large saucepan. Stir in brown sugar, cider vinegar and Seasoning. Cook on medium-low heat 45 minutes to 1 hour or until mixture is thickened, stirring occasionally. Spoon into blender or food processor; cover. Pulse until mixture is chunky.
5 Minute Marinades
Grilled Sweet Tea & Soy Pork Tenderloin
Start with Smokin’ Sweet Tea Marinade and add soy sauce, sesame seeds and ground ginger to create a flavorful Asian-inspired marinade for pork tenderloin. Massaging the marinade into the pork for just five minutes gives you maximum flavor without needing marinating time in the refrigerator.
1 package McCormick Grill Mates Smokin’ Sweet Tea Marinade
1/4 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon McCormick Sesame Seed
1/2 teaspoon McCormick Ginger, ground
2 pork tenderloins, about 1 pound each
Mix all ingredients except pork in small bowl. Reserve 2 tablespoons marinade for brushing.
Place pork in large resealable plastic bag. Add remaining marinade; turn to coat well. Massage pork and marinade for 4 to 5 minutes. Remove pork from marinade. Discard any remaining marinade.
Grill pork over medium heat 25 to 30 minutes or until desired doneness, turning occasionally and brushing with reserved marinade. Discard any remaining marinade.
Spicy Teriyaki-Marinated Flank Steak with Grilled Peaches
Massaging this sweet and spicy teriyaki marinade into flank steak for just five minutes is all you need to get maximum flavor. Grill summer peaches along with the meat and serve as a sweet, juicy accompaniment.
3/4 cup Lawry’s Teriyaki Marinade with Pineapple Juice
1/4 cup ketchup
2 tablespoons McCormick Sesame Seed
1 teaspoon McCormick Red Pepper, crushed
1 1/2 pounds flank steak
3 ripe peaches, quartered
Mix marinade, ketchup, sesame seed and red pepper in small bowl. Reserve 2 tablespoons marinade for brushing.
Place steak in large resealable plastic bag. Add remaining marinade mixture; turn to coat well. Massage steak and marinade for 5 minutes. Remove steak from marinade. Discard any remaining marinade.
Grill steak over medium-high heat 7 to 8 minutes per side or until desired doneness, brushing with reserved marinade mixture. Discard any remaining marinade. Grill peach slices 1 to 2 minutes per side or until lightly browned. Cut steak across the grain into thin slices. Serve with grilled peaches.
Charred Fruit Drink
Fresh Lemonade with Grilled Lemons & Watermelon
In this refreshing twist to lemonade, watermelon adds a pretty pink hue while grilled lemons add a smoky, tart flavor. An accent of rosemary completes this great flavor.
1/2 cup sugar
1/2 cup water
1 tablespoon McCormick Rosemary Leaves
6 Meyer lemons, halved crosswise
4 cups seedless watermelon cubes
3 cups cold water
For the Simple Syrup, mix sugar and water in small saucepan. Bring to boil. Remove from heat. Add rosemary; let stand 10 minutes, stirring occasionally to dissolve sugar. Strain. Cover and refrigerate until well chilled.
Cut 4 of the lemons in half crosswise. Cut remaining 2 lemons into slices. Grill lemon halves and slices over medium heat 4 to 5 minutes or until lightly charred. Set lemon slices aside for garnish. Squeeze juice from lemon halves to yield 1/2 cup juice.
Place watermelon cubes and lemon juice in blender container; cover. Blend on high speed until smooth. Pour fruit mixture into large pitcher. Add Simple Syrup and cold water; mix well. Serve in ice-filled beverage glasses. Garnish with reserved lemon slices.
Accompaniment, Arugula and Pine Nut Pesto
This fresh pesto makes a delectable accompaniment for grilled bread, chicken, pasta or potato salad.
1 package (5 ounces) arugula leaves
1/2 cup grated Parmesan cheese
1/2 cup pine nuts
1 teaspoon seasoned salt
1/4 teaspoon McCormick Black Pepper, Ground
1/3 cup olive oil
Place arugula, Parmesan cheese, pine nuts, garlic powder, seasoned salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.
Store in tightly covered container in refrigerator up to 1 week.
Attack of the Killer Sides
There’s nothing like a vegetable adventure to liven up dinner. I’ve started a flavor challenge of my own, one that’s getting my children more interested in culinary and in healthy eating, by allowing them to choose a fresh vegetable or fruit from the produce department for us to research and explore how to prepare. That’s how hairy, alien-looking fennel ended up in our grocery cart this weekend. I decided to roast it in the oven (quartered bulbs baked for an hour in a foil packet at 375 degrees, topped with a little olive oil, butter sea salt and pepper and a generous sprinkle of parmesan). The bulbs were a big hit, receiving raves like: “A really tasty cabbage.” “Kinda like black licorice, but better!”
The green portion (the anise herb) is the best herb for fish, which I’ve reserved for that purpose. The cost of our organic adventure? About $1.29 per pound.
To borrow from FDR, we have nothing to fear but fear itself … in the kitchen. Find a from-the-earth product this summer for each dinner, a fruit or vegetable you’ve never eaten before, do an Internet search for the ingredient and gain a little preparation know-how, then embark on your own dinner adventure!
Another to try Fresh Grilled Pineapple
Take a fresh pineapple, peel (core if desired) and cut into rings or wedges. Toss rings in a little olive oil, honey and orange juice (or lemon or lime juice) marinade. Grill for about four minutes on each side (until grill marks form). The light caramelization results in a perfectly healthy pineapple-upside down fake-out — no cake necessary.
— E-mail email@example.com