Nothing beats food cooked over an open flame. From mouth-watering mains to savory sides, McCormick spices, sauces and marinades have you covered with plenty of sizzling recipes that will light up your tastebuds all summer long.In their Flavor Forecast for the 2014 grilling season they break down the flavor profiles into five categories. Here are the top flavors and trends sizzling on grills this season:
Brazilian BBQ: Grillers are taking restaurant-style Brazilian BBQ to their backyards with wow-worthy dishes like skewered meats in zesty marinades – ensuring Latin American flair in every bite.
Fired Up Chilies: From chile-stuffed burgers to ribs slathered with homemade Sriracha BBQ sauces, grilling with chilies is fueling our obsession for bolder, more exciting flavors.
Fiesta Inspired Cookout: Backyard entertaining is getting a Mexican makeover as grillers infuse summer staples like beer can chicken, corn on the cob and even frozen beverages with vibrant flavors.
Big Flavor, Small Bites: Small grills are great for saving space – and urban grillers use them to create lip-smacking bites amped up with herbs and spices, like Korean pork and s’mores-stuffed strawberries, served right off the grates.
Indian Expedition, Backyard Style: Grill enthusiasts are exploring the richly spiced flavors of India – adding them to appetizers, entrees and desserts for a fresh new taste.
For the Love of Steak: Satisfying a steak craving doesn’t have to break the bank. With the right seasoning and simple techniques, backyard cooks are getting fantastic flavor out of affordable cuts like sirloin and flank.
Look for more grilling tips and recipes at www.grillingflavorforecast.com .
Grilled Ribs with Homemade Sriracha Barbecue Sauce
Ingredients For the Ribs:
1/2 package McCormick Grill Mates Slow & Low Memphis Pit BBQ Rub
1 rack pork baby back ribs, about 4 pounds
Sriracha BBQ Sauce:
3/8 pound fresh Fresno chilies, stemmed and coarsely chopped (do not remove seeds)
2 cloves garlic
1/2 cup tomato sauce
1/4 cup water
1/8 cup firmly packed light brown sugar
1/8 cup molasses
1/8 cup white vinegar
1/2 teaspoon McCormick Paprika, Smoked
1/2 teaspoon McCormick Sicilian Sea Salt
For the Ribs, rub Seasoning evenly over ribs. Wrap in plastic wrap and refrigerate at least 2 hours or overnight. Meanwhile, for the BBQ Sauce, mix all ingredients in medium saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Remove from heat. Cool to room temperature. Spoon mixture into blender container and cover. Blend on medium speed 2 minutes or until smooth. Strain through sieve to remove seeds. Prepare grill for indirect medium-low heat (275 to 300 degrees). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burners on other side. Place unwrapped ribs on unlit side of grill. Close grill. Grill 2 to 3 hours or until ribs are tender. Brush ribs with some of the BBQ Sauce during last 10 minutes of grilling. Serve ribs with remaining BBQ Sauce. Serves 4.
Note: To maintain medium-low heat (275 to 300 degrees), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
Grilled Corn on the Cob with Mesquite Cilantro Butter
1/4 cup (1/2 stick) butter, softened
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon McCormick Grill Mates Mesquite Seasoning
4 ears fresh sweet corn
1/4 cup crumbled Cotija cheese Substitutions
Mix butter, cilantro and seasoning in small bowl. Set aside. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk. Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.
Spread butter mixture over corn. Sprinkle with cheese. Serve immediately. Serves 4.
Grilled Fruit Tart with Spiced Honey Drizzle
2 tablespoons butter, melted
2 1/4 teaspoons McCormick Garam Masala, divided
1 tablespoon plus 1 teaspoon honey, divided
1 package (8.8 ounces) naan, (2 pieces)
2 ripe peaches, pitted and quartered
1/2 cup plain yogurt
2 tablespoons flaked coconut
1 tablespoon finely chopped pistachios
Mix butter, 2 teaspoons of the garam masala and 1 teaspoon of the honey in small bowl. Brush naan and peaches with honey mixture. Grill naan over medium heat 2 to 3 minutes per side or until toasted. Grill peaches 2 to 3 minutes or until grill marks appear. Slice peaches into 1/4-inch thick slices.
Mix yogurt and coconut; spread on each naan. Top with sliced peaches. Sprinkle with pistachios. Mix remaining 1 tablespoon honey and 1/4 teaspoon garam masala. Drizzle over top. Serves 4. Note: Try with other fruits in season, including plums, nectarines, mango, strawberries and pineapple. Top with other nuts such as sliced almonds, chopped walnuts or pecans. Serves 4
Brazilian-Style Skewered Pork Tenderloin
1/2 cup Lawry's Signature Steakhouse Marinade with Worcestershire Sauce
2 tablespoons Dijon mustard
1 teaspoon McCormick Oregano Leaves
1 pork tenderloin, (about 1 1/4 pounds), cut into 2-inch thick pieces
Mix marinade, mustard and oregano in large resealable bag. Add pork; turn to coat well. Massage pork and marinade for 4 to 5 minutes. Refrigerate 30 minutes. Remove pork from marinade. Thread pork onto long skewers. Discard any remaining marinade. Grill pork over medium-high heat 4 minutes per side or until internal temperature reaches 145 to 150 degrees. Let stand 5 minutes before slicing. Serves 4 to 6.
Cinnamon Ancho Strawberry S’mores Bites
1 tablespoons miniature chocolate chips
1/4 teaspoon McCormick Gourmet Collection Chile Pepper, Ancho
1/4 teaspoon McCormick Cinnamon, Ground
6 medium strawberries
12 to 36 miniature marshmallows
Toss chocolate chips, ancho chile pepper and cinnamon in small bowl. Set aside.Stem and core strawberries. Fill each strawberry with 1/2 teaspoon chocolate chips and 2 to 3 marshmallows. Place strawberries in jalapeño popper tray. Grill over medium-high heat 5 minutes or until strawberries are warmed and marshmallows are toasted. Sprinkle with additional cinnamon, if desired. Serve 6.
Grilled Polenta with Charred Tomatoes
3 medium plum tomatoes, halved lengthwise
1 tablespoon McCormick Grill Mates Fiery 5 Pepper Seasoning
1 roll (18 ounces) ready-to-eat polenta, sliced into 12 (1/2-inch thick) slices
1/4 cup goat cheese (chèvre) or ricotta cheese
Grill tomatoes over medium heat 2 to 4 minutes or until lightly charred, turning occasionally. Coarsely chop tomatoes. Mix tomatoes and Seasoning in small bowl until well blended. Set aside. Grill polenta over medium heat 2 to 4 minutes per side or until golden brown. Place a heaping teaspoon of cheese on each slice of polenta. Top with tomato mixture. Serve immediately. Serves 12.
Tequila-Lime Steak with Avocado Chopped Salad
For the Steak:
3/4 cup Lawry's Santa Fe Chili Marinade with Lime and Garlic
1/4 cup chopped fresh cilantro
2 tablespoons tequila
1 teaspoon McCormick Oregano Leaves
2 pounds flank steak Substitutions
Avocado Chopped Salad:
1 avocado, peeled, seeded and cut into 1/2-inch cubes
1/2 cup quartered cherry tomatoes
1/4 cup thinly sliced red onion
1 teaspoon grated lime peel
2 tablespoons fresh lime juice
2 teaspoons chopped fresh cilantro
1/4 teaspoon McCormick Garlic Powder
1/4 teaspoon salt
Mix 1/2 cup of the Marinade, cilantro, tequila and oregano in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade mixture; turn to coat well. Refrigerate 30 minutes or longer for best flavor. Meanwhile, for the Avocado Chopped Salad, place all ingredients in medium bowl; toss gently. Cover. Refrigerate until ready to serve. Remove steak from marinade. Discard any remaining marinade. Grill steak over medium-high heat 4 minutes per side or until desired doneness, brushing with remaining 1/4 cup Marinade halfway through cooking. Let steak stand 5 minutes before slicing. Serve steak with Avocado Chopped Salad. Serves 8.