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Favorites Reinvented with Flavorful Surprises

Posted: February 22, 2012 2:00 a.m.
Updated: February 22, 2012 2:00 a.m.

Dirty Martini Steak Kabobs

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Family Features

“We’re seeing a more adventuresome spirit in the kitchen — playful takes on America’s favorites that bring both the comfort of familiarity and the energy of the unexpected,” said Larry Tong, McCormick chef.

“For example, a contem­porary combination of mustard seed and vermouth sparks a martini-inspired steak kabob, complete with onion and olive garnishes.” 

Tong sees this lighthearted approach showing up in every course of the meal — right through to dessert.

Taking a cue from the report’s Herbes de Provence & Popcorn pairing, a deliciously creamy, no-bake cheesecake has a crust of playful and crunchy crushed popcorn accented with savory Herbes de Provence.

For more recipes and featured flavors, visit www.FlavorForecast.com.

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.   

Dirty Martini Steak Kabobs

Makes 8 servings Prep Time: 20 minutes

Refrigerate Time: 2 hours

Cook Time: 15 minutes 

3 tablespoons McCormick Gourmet Collection  Yellow Mustard Seed

3/4 cup dry vermouth

1/2 cup olive oil

1/4 cup fresh lemon juice

2 tablespoons honey

1 1/2    teaspoons grated lemon peel

2 tablespoons juice from
green olives

1 1/2    teaspoons McCormick Gourmet Collection Sicilian Sea Salt

1 teaspoon minced garlic

1/4 teaspoon McCormick Gourmet Collection Coarse Grind Black Pepper

2 pounds boneless beef sirloin steak, cut into 1-inch cubes

16 small cippolini onions

16 large pimiento-stuffed green olives

Mixed Greens with Mustard Vinaigrette (recipe sidebar)  

1. Heat large nonstick skillet on medium heat. Add mustard seed; cook and stir
1 minute or until fragrant.

2. 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 sidebar).

3. 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.

4. 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.

5. Remove steak from marinade. Discard remaining marinade. Alter­nately thread steak, onions and olives onto
16 skewers.

6. Grill kabobs over medium heat 8 to 10 minutes or until steak is desired done­ness, turning occasionally and brushing with reserved marinade.

7. Serve kabobs with Mixed Greens with Mustard Vinaigrette.

Nutritional information per serving:
418 Calories, Fat 24g, Protein 28g, Carbohydrates 19g, Cholesterol 62mg, Sodium 713mg, Fiber 3g

Makes two kabobs and 1 cup salad each.

 

Cheesecake Tart with Popcorn Crust and Berries

Makes 8 servings Prep Time: 20 minutes

Cook Time: 10 minutes

Refrigerate Time: 2 hours

Popcorn Crust:

3 cups unsalted popped popcorn

1/3 cup sugar

6 tablespoons butter, melted

2 teaspoons McCormick Gourmet Collection Herbes de Provence

Cheesecake Tart with Berries:

1 package (8 ounces) cream cheese, softened

1 cup mascarpone cheese

1 1/2    tablespoons honey

1/4 cup sugar

1 tablespoon cornstarch

1 teaspoon McCormick Gourmet Collection Herbes de Provence

1/3 cup water

1 teaspoon lemon juice

1 cup blueberries

2 cups mixed berries, blackberries, raspberries and strawberries

1. Preheat oven to 350°F. For the crust, place popcorn, about 1 cup at a time, in bowl of food processor or blender; cover. Process until finely ground. Mix ground popcorn, 1/3 cup sugar, butter and 2 teaspoons Herbes de Provence in medium bowl until well blended. Press mixture firmly onto bottom of foil-lined 9-inch tart pan. Bake 8 to 10 minutes or until lightly browned. Cool completely on wire rack.

2. For the tart, mix cream cheese, mascarpone cheese and honey in medium bowl with elec­tric mixer on medium speed until well blended. Spread evenly in prepared crust. Refrigerate at least 2 hours.

3. Mix 1/4 cup sugar, cornstarch and 1 teaspoon Herbes de Provence in medium saucepan. Stir in water and lemon juice until well blended. Stir in blueberries. Stirring constantly, bring to boil on medium heat and boil 1 minute. Pour into medium bowl to cool slightly. Add remaining berries; toss gently to coat well. Refrigerate until ready to serve. Remove tart from foil-lined pan. Cut into slices to serve. Top with berry mixture.

Nutritional information per serving:
406 Calories, Fat 30g, Protein 5g, Carbohydrates 29g, Cholesterol 98mg, Sodium 182mg, Fiber 3g   

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