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Prep Time: 5 mins
Grand Prize-Winning Spice Blend Kenya Shake It was developed by Valerie Szlatenyi, from Wakefield, R.I. Valerie was teamed with Chef Todd Gray of the Equinox Restaurant in Washington, D.C. to compete in the final round of the 2004 McCormick® $10,000 Blend to Win Challenge, a contest that invited food lovers from across the country to create their own unique spice blend.
(amount per serving)
Nutritional Information coming soon!
•Stir Spice Blend into hot, cooked rice to taste.
•Jazz up meat and vegetarian chili and casseroles.
•Simmer 1 teaspoon with cranberry or other fruit sauce.
Pan-Roasted Flank Steak and Onions: Rub both sides of 1 flank steak (about 1 pound) with 1 tablespoon Spice Blend. Heat 1 teaspoon olive oil in large nonstick skillet on medium-high heat. Add steak; cook 10 to 12 minutes or until desired doneness, turning halfway through cooking time. Remove from skillet; cover with foil to keep warm. Melt 2 tablespoons butter in same skillet on medium heat. Add 1 large onion, thinly sliced, 2 cloves garlic, finely chopped and 1 tablespoon Spice Blend; cook and stir 10 minutes or until onion is tender. Slice steak and serve with onion mixture. Makes 4 servings.
The Gourmet Menu Collections help you find the perfectly paired four course menu for your next dinner party. You can even get a timeline that tells you exactly when to cook everything on the menu. Or you can choose to build your own menu by choosing each recipe one at a time.
This recipe features Coriander Seed Ground. Here are a few more delicious ways to use it.
Product by Gourmet
Recipe by Gourmet