Published: February 10, 2011
Warm Winter Dishes to Soothe the Senses and Satisfy the Soul
HUNT VALLEY, Md. - (BUSINESS WIRE) - The desire for favorite dishes to soothe the mind, heart and taste buds
is one of the trends identified in the McCormick Flavor
Forecast 2011, an annual glimpse of the tastes and trends
that will define the year ahead. And, as the weather dictates a demand
for soul-satisfying classics like stew and pork-and-beans, these dishes
are anything but ordinary with new flavor twists from McCormick.
"At this time of year, it's no surprise that people crave foods that are
soothing and warming - what's interesting is that people are also
seeking out an added layer of fun and flavor to up their level of
satisfaction with every bite," said Larry Tong, McCormick chef. "What
this means is that bolder and more complex flavors, like the combination
of sweet and smoky or an unexpected ethnic twist on a traditional dish,
are making food more thrilling than ever before."
While we appreciate the feel-good aspects of comfort foods, we desire
more intense flavors to satisfy our changing preferences and palates.
For instance, almond butter makes a starring appearance in Coconut-Almond
Chicken Stew with Cilantro – a Caribbean-inspired stew enhanced with
the addition of coconut milk, red chili paste, and cilantro. This
surprisingly simple stew is a rich and hearty warm-up when the
temperatures drop. The recipe features one of the 10 flavor pairings
selected in this year's McCormick Flavor Forecast: Cilantro & Nut
Butters.
Want to redefine an American classic? How about Caramelized Honey &
Adzuki Red Beans? Adzuki beans - small, deep red-colored legumes with a
sweet, nutty flavor - are commonly used in Japanese cooking and are
quickly becoming the hottest new bean in town. This pairing adds a
modern touch to Sweet and Smoky "Pork and Beans" as caramelized
honey-glazed pork tenderloin is served on a bed of adzuki beans and
tomatoes.
Or, try the combination of Mustard Seed & Vermouth in the Dirty
Martini Steak Kabobs, inspired by the ingredients used to make the
celebrated "shaken, not stirred" drink. A dry vermouth, mustard and
olive juice marinade gives steak the "spirit" of the classic cocktail -
complete with onion and olive garnishes for the kabobs.
For more information, delicious recipes and tips to experience the
flavor trends and all 10 flavor pairings, visit www.flavorforecast.com.
To download flavor pairing images and food photography, visit the
digital press room at www.mccormick.com/foodmedia.
About McCormick
With an extensive network of researchers, trend experts, chefs, home
economists, food technologists, and sensory analysts, McCormick &
Company, Inc. keeps its finger on the pulse of flavor. McCormick was
founded in 1889 in Baltimore, Maryland. McCormick sources high quality
ingredients from far-reaching destinations to bring a world of flavors
to consumers. Visit McCormick.com for more information.
Coconut-Almond Chicken Stew with Cilantro
Almond butter makes a starring appearance in this Caribbean-inspired
stew enhanced with the addition of coconut milk, red chili paste, and
cilantro.
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Prep Time:
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15 minutes
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Cook Time:
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40 minutes
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8
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boneless skinless chicken thighs (about 2 pounds), trimmed
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1
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teaspoon McCormick Gourmet Collection
Sicilian Sea Salt
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1/2
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teaspoon McCormick Gourmet Collection
Coarse Grind Black Pepper
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2
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tablespoons olive oil
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1
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large onion, chopped (1 cup)
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2
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tablespoons Thai Kitchen Roasted Red Chili Paste
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2
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cups chicken broth
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1
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can (13.5 ounces) Thai Kitchen Coconut Milk
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1
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large sweet potato (1 pound), peeled, quartered lengthwise and cut
into 1-inch slices (about 2 cups)
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1
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small red bell pepper, cut into thin strips (1 cup)
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1/2
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cup smooth almond butter
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1/4
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cup fresh lime juice
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1/2
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cup chopped fresh cilantro
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Cooked Thai Kitchen Jasmine Rice or basmati rice
(optional)
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Season chicken with sea salt and pepper. Heat oil in 5-quart nonstick
Dutch oven or saucepot on medium-high heat. Add chicken; cook 3
minutes per side or until golden brown. Remove chicken. Add onion;
cook and stir 3 minutes or until lightly browned. Add chili paste;
cook and stir 1 minute.
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Stir in broth, coconut milk, sweet potato and bell pepper. Bring just
to boil. Return chicken and any juices to Dutch oven. Reduce heat to
low; cover and simmer 25 minutes or until chicken is cooked through
and sweet potato is tender.
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Mix almond butter, lime juice and 1 cup of sauce from the stew in
medium bowl with wire whisk until smooth. Gradually stir back into
stew. Simmer 5 minutes or until sauce is slightly thickened, stirring
occasionally. Sprinkle with cilantro. Serve over cooked rice, if
desired.
Makes 8 servings.
Nutritional Information Per Serving: 447 Calories, Fat 31g,
Protein 25g, Carbohydrates 17g, Cholesterol 78mg, Sodium 679mg, Fiber 3g
Sweet & Smoky "Pork and Beans"
Pork and Beans is given a modern touch as caramelized honey-glazed
pork tenderloin is served on a bed of adzuki beans and tomatoes.
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Prep Time:
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15 minutes
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Cook Time:
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40 minutes
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1/2
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cup Billy Bee Honey
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2
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tablespoons Thai Kitchen Premium Fish Sauce
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1
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tablespoon fresh lime juice
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2 1/2
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teaspoons McCormick Gourmet
Collection Smoked Paprika, divided
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1 1/2
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teaspoons McCormick Gourmet
Collection Garlic Powder, divided
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1/2
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teaspoon McCormick Gourmet Collection
Crushed Red Pepper
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1
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pork tenderloin (about 1 1/4 pounds)
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2
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slices bacon, diced
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1
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can (14 1/2 ounces) petite diced tomatoes, undrained
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1
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tablespoon tomato paste
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1/2
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teaspoon McCormick Gourmet Collection
Ground Ginger
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1/2
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teaspoon McCormick Gourmet Collection
Sicilian Sea Salt
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1/4
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teaspoon McCormick Gourmet Collection
Coarse Grind Black Pepper
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1
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can (15 ounces) adzuki beans, drained and rinsed
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2
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green onions, thinly sliced
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Preheat oven to 350°F. Mix honey, fish sauce, lime juice, 2 teaspoons
of the smoked paprika, 1 teaspoon of the garlic powder and red pepper
in small bowl until well blended. Brush pork with glaze.
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Roast 20 to 30 minutes or until desired doneness, brushing with glaze
halfway through cooking time. Let pork stand 5 minutes before slicing.
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Meanwhile, cook bacon in large skillet on medium heat until crisp. Add
tomatoes, tomato paste, remaining 1/2 teaspoon each
smoked paprika and garlic powder, ginger,
sea salt and pepper; cook 8 to 10 minutes or until slightly thickened,
stirring occasionally. Gently stir in beans. Cook 2 to 3 minutes or
until heated through. Slice pork on an angle into thin slices and
serve over bean mixture. Garnish with green onions.
Makes 6 servings.
Test Kitchen Tip:
Adzuki beans are small, russet-colored beans with a sweet, nutty flavor.
They are often used in Asian cuisine in confections. They can be
purchased dried, canned or powdered in Asian markets or online specialty
stores.
Nutritional Information Per Serving: 307 Calories, Fat 7g,
Protein 25g, Carbohydrates 36g, Cholesterol 60mg, Sodium 647mg, Fiber 4g
Dirty Martini Steak Kabobs
The retro dirty martini is reinterpreted as a dry vermouth and olive
juice marinade for steak. The steak kabobs include the typical martini
garnishes of onions and olives.
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Prep Time:
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20 minutes
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Cook Time:
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15 minutes
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Marinate Time:
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2 hours
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3
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tablespoons McCormick Gourmet
Collection Yellow Mustard Seed
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3/4
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cup dry vermouth
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1/2
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cup olive oil
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1/4
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cup fresh lemon juice
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2
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tablespoons honey
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1 1/2
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teaspoons grated lemon peel
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2
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tablespoons juice from green olives
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1 1/2
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teaspoons McCormick Gourmet
Collection Sicilian Sea Salt
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1
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teaspoon minced garlic
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1/4
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teaspoon McCormick Gourmet Collection
Coarse Grind Black Pepper
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2
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pounds boneless beef sirloin steak, cut into 1-inch cubes
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16
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small cippolini onions
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16
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large pimiento-stuffed green olives
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Mixed Greens with Mustard Vinaigrette (recipe follows)
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Heat large nonstick skillet on medium heat. Add mustard seed; cook and
stir 1 minute or until fragrant. Immediately pour out of hot pan to
avoid over-toasting. Coarsely crush seeds using a rolling pin or a
mortar and pestle. Reserve 1 tablespoon for the Mustard Vinaigrette
(recipe follows).
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Mix remaining mustard seed, vermouth, oil, lemon juice, honey, olive
juice, lemon peel, sea salt, garlic and pepper in large bowl until
well blended. Reserve 1/4 cup of the marinade for brushing. Place
remaining marinade in large resealable plastic bag or glass dish. Add
steak; turn to coat well. Refrigerate 2 hours or longer for extra
flavor.
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Meanwhile, bring water to boil in small saucepan. Add onions; cook 5
minutes. Drain well. Cool onions slightly. Cut off top and bottom
ends, then peel onions. Remove steak from marinade. Discard remaining
marinade. Alternately thread steak, onions and olives onto 16 skewers.
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Grill kabobs over medium heat 8 to 10 minutes or until steak is
desired doneness, turning occasionally and brushing with reserved
marinade. Serve kabobs with Mixed Greens with Mustard Vinaigrette.
Makes 8 servings (2 kabobs and 1 cup salad each).
Mixed Greens with Mustard Vinaigrette:
Mix 1/3 cup lemon juice, 1/4 cup olive oil, 2 tablespoons honey,
reserved 1 tablespoon crushed toasted McCormick Gourmet
Collection Yellow Mustard Seed, 1 teaspoon dry vermouth, 1/2 teaspoon
McCormick Gourmet Collection Ground Mustard and 1/4 teaspoon
McCormick Gourmet Collection Sicilian Sea Salt in medium
bowl with wire whisk until well blended. Set aside. Toss 8 cups mixed
greens, 1 small red onion, thinly sliced, and 1/2 cup crumbled blue
cheese in large bowl. Serve with vinaigrette.
Nutritional Information Per Serving: 418 Calories, Fat 24g,
Protein 28g, Carbohydrates 19g, Cholesterol 62mg, Sodium 713mg, Fiber 3g
McCormick
Laurie Harrsen, 410-527-8753
laurie_harrsen@mccormick.com
or
Weber
Shandwick
Melissa Chalus, 312-988-2069
mchalus@webershandwick.com
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