Tempting Flavor Pairings Warm Winter Nights
HUNT VALLEY, Md. – What’s the best antidote to the dropping temperatures of winter? Turn up the heat in the kitchen with warming, hearty entrées. Cold weather certainly stirs appetites for comforting favorites like steaming bowls of soup and satisfying roasted and braised meats. These dishes demand flavors that are equally robust, and nothing spices up traditional winter favorites like unique flavor pairings. Sea salt and smoked tea, cumin and apricot, and toasted mustard and fennel seeds are some of the must-have flavor pairings of 2007, according to the McCormick® Flavor Forecast. The complementary and contrasting notes found in each of these tasty twosomes are a perfect accent to the season’s meals, and help put sophisticated new twists on classic cold-weather favorites. With dishes like these, winter just got a little warmer.
Beef & Noodles in Smoked Tea Infused Broth enlivens the classic smoke and salt pairing in this Asian-inspired soup featuring a rich, savory broth made from smoked tea. Tender beef, snow peas and noodles make this soup a meal that is guaranteed to please on a cold evening. A sprinkle of sea salt is the finishing touch that brings all the flavors together. What’s more, it can be made in under 30 minutes.
Cumin-Rubbed Pork Tenderloin with Apricot has an earthy flavor that is offset perfectly by a sweet apricot sauce. Creating a rub for the pork before cooking also ensures delicious, spice-infused flavor in every bite.
Mustard and fennel seeds impart cozy flavors in Braised Chicken with Mustard, Fennel & Tomatoes. Toasting, then crushing the seeds before adding to the dish yields big flavor that perfectly enhances juicy, braised chicken thighs. To complete this hearty meal, serve over rice or pasta.
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, and today is the largest spice company in the world. McCormick sources only the finest ingredients from around the globe to bring the highest quality flavors to consumers. For more information and recipes, visit us online at www.mccormick.com, or call 1-800-MEAL-TIP (1-800-632-5847).
Prep Time: 15 minutes
Cook Time: 10 minutes
Beef & Noodles in Smoked Tea Infused Broth
Ingredients
8 ounces linguine
4 ounces snow peas, cut into long thin strips
1 teaspoon oil
1/2 pound boneless beef sirloin steak, sliced into thin strips
1/2 cup sliced green onions
2 cloves garlic, minced
1 teaspoon McCormick® Anise Seed, coarsely crushed
1/4 teaspoon McCormick® Gourmet Collection® Crushed Red Pepper
4 cups beef broth
1 1/2 cups water
6 Lapsang Souchong tea bags
Coarse Sea Salt
Directions
1. Cook linguine in lightly salted water as directed on package for al dente, adding snow peas during last 1 to 2 minutes of cooking. Drain and rinse under cold water to stop cooking. Drain well. Divide among soup bowls.
2. Meanwhile, heat oil in large deep skillet or Dutch oven on medium-high heat. Add steak; cook and stir 1 to 2 minutes or just until browned. Remove from skillet. Divide steak among soup bowls.
3. Cook and stir green onions, garlic, anise seed and crushed red pepper in same skillet 1 to 2 minutes. Add broth and water; bring to boil. Remove from heat. Add tea bags; let stand for 5 minutes to steep. Remove tea bags. Ladle broth into soup bowls. Season to taste with sea salt. Serve immediately.
Prep Time: 20 minutes
Cook Time: 40 minutes
Cumin-Rubbed Pork Tenderloin with Apricots
Ingredients
2 teaspoons McCormick® Gourmet Collection® Ground Cumin
1 teaspoon McCormick® Gourmet Collection® Garlic Powder
1 teaspoon McCormick® Gourmet Collection® Paprika
1/2 teaspoon McCormick® Gourmet Collection® Cracked Black Pepper
1/2 teaspoon coarse sea salt
2 pork tenderloins (about 1 1/2 to 2 pounds)
2 tablespoons olive oil
1/3 cup sweet sherry
1 cup chicken broth
1 package (7 ounces) dried apricots, cut in half
2 tablespoons sugar
1/4 cup (1/2 stick) cold butter, cut into chunks
Directions
1. Mix cumin, garlic powder, paprika, pepper and sea salt in small bowl. Rub evenly over pork tenderloins.
2. Heat oil in large ovenproof skillet on medium-high heat. Add pork tenderloins; cook 3 minutes or until browned on all sides. Transfer skillet to preheated 400°F oven. Roast 20 to 25 minutes or just until desired doneness. Remove from oven. Place on serving platter; keep warm.
3. Stir sherry into same skillet on medium heat, scraping browned bits from bottom of skillet. Stir in broth, apricots and sugar. Bring to boil; reduce heat and simmer about 5 minutes or until sauce is reduced by half. Stir in butter until melted and sauce is slightly thickened. Slice pork and serve with apricot mixture.
Makes 8 servings.
Nutritional Information:
Per One Serving: About 298 Calories, Fat 14g, Protein 24g, Carbohydrates 19g, Cholesterol 80mg, Sodium 331mg, Fiber 3g
Prep Time: 10 minutes
Cook Time: 45 minutes
Braised Chicken with Mustard, Fennel & Tomatoes
Ingredients
1 tablespoon McCormick® Gourmet Collection® Yellow Mustard Seed
1 teaspoon McCormick® Gourmet Collection® Fennel Seed
8 medium bone-in chicken thighs, trimmed
1 teaspoon coarse sea salt
1/2 teaspoon McCormick® Gourmet Collection® Tellicherry Black Peppercorns, crushed
2 tablespoons olive oil
1 cup coarsely chopped onion
1/2 cup dry white wine
1 tablespoon McCormick® Gourmet Collection® Parsley Flakes
1 can (14 1/2 ounces) diced tomatoes, undrained
Directions
1. Heat a large skillet on medium high heat. Add mustard and fennel seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or a mortar and pestle. Pour into small bowl; set aside.
2. Sprinkle chicken with salt and pepper. Heat oil in same skillet on medium-high heat. Cook chicken in batches, 5 minutes per side or until golden brown. Remove chicken from skillet; keep warm.
3. Remove all but 1 teaspoon drippings from pan. Add onion; cook and stir about 5 minutes or until softened. Add wine, parsley, tomatoes, crushed seeds and chicken; stir until blended. Bring to a boil. Reduce heat to low; cover. Simmer 15 minutes, stirring occasionally. Remove cover and simmer additional 10 to 15 minutes or until chicken is cooked through. Serve over rice or pasta, if desired.
Makes 8 servings.
Nutritional Information:
Per One Serving: About 185 Calories, Fat 10g, Protein 17g, Carbohydrates 5g, Cholesterol 58mg, Sodium 402mg, Fiber 1g