Local Weather Forecast
Today: Current:73	Friday: 95/75	Saturday: 96/74
Complete Forecast for  Jul 24 2008

What will be on your plate this year?

Every year, McCormick releases a Flavor Forecast report, predicting what tastes will be popular in the coming year.

This year, a few of the top 10 flavor pairings are some that might be new to you. They include: oregano and heirloom beans; vanilla bean and cardamom, chile and coconut water, lemon grass and lychee, red curry and masa, orange peel and natural wood, allspice and exotic meats, poppy seed and rose and rubbed sage and rye whiskey.

While some of these pairings may be a little exotic for you, they may show up in food at one of your favorite restaurants. And, if you are brave enough to change some of your favorite recipes you might find a new flavor you like.

"The spice aisle is much more diverse than ever before, making it easy to go beyond salt, pepper and a little garlic to spice up comfort food favorites," said Laurie Harrsen, director of consumer communications at McCormick. "Now it's chipotle chile peppers, Mexican oregano and red curry powder - turning cooking into an adventure of mixing and matching flavors with familiar ingredients to create fresh, new taste experiences."

Here is a bean soup recipe from McCormick that samples a new flavor combination:

CUBAN-SPICED HEIRLOOM BEAN SOUP WITH MINT CREMA

1 pound single variety or mixture of dried heirloom beans, such as Cannellini, Anasazi, Calypso or Black Valentine

2 tablespoons olive oil

1 1/2 cups finely chopped onion

1 1/2 cups finely chopped green bell pepper

1/2 pound chorizo sausage, crumbled or finely chopped

4 teaspoons Mexican oregano leaves

1 tablespoon ground cumin

1 teaspoon garlic powder

2 bay leaves

4 cups chicken broth

2 tablespoons white vinegar

1/2 cup cubed avocado

1/3 cup thinly sliced red onion

Mint Crema (recipe follows)

Bring 6 cups of water to boil in large saucepan. Add beans; boil 2 minutes. Remove from heat. Let stand, covered 1 hour. Drain beans, reserving 3 cups of the cooking liquid. Heat oil in 5-quart Dutch oven or saucepot on medium-high heat. add onion, bell pepper and chorizo; cook and stir 7 minutes or until vegetables soften.

Reduce heat to medium-low. Add oregano, cumin, garlic powder and bay leaves; cook and stir 1 minute or until fragrant. Stir in chicken broth, drained beans and reserved 3 cups cooking liquid. Bring to a boil.

Reduce heat to medium-low; simmer, uncovered, 3 hours, or until beans are tender and soup has thickened, stirring occasionally and skimming off any foam that rises to the surface. If mixture gets too thick and beans are not covered by liquid add water to cover. Stir in vinegar. Season with salt, if desired. To serve, ladle into serving bowls, Garnish with avocado, red onion and drizzle of mint crema.

Mint Crema: mix 1/3 cup Mexican creme friache or sour cream and 1 tablespoon finely chopped fresh mint in small bowl. Refrigerate until ready to serve.

Here is one more from McCormick:

BRAISED MOLE BEEF TACOS

3 tablespoons vegetable oil, divided

2 pounds boneless beef chuck, well trimmed, cut into 3/4-inch cubes

1/2 cup chopped onion

1/2 cup water

1 cup beef broth

1/3 cup tomato paste

1 tablespoon ancho chile pepper

1/2 teaspoon chipotle chile pepper

1/2 teaspoon garlic powder

1/2 teaspoon Mexican oregano leaves

1/4 teaspoon round cumin

1/4 teaspoon salt

1 ounce semi-sweet baking chocolate, broke in half

12 corn tortillas (6 inch)

Garnishes: sour cream, Mexican queso fresco or feta cheese, crumbled, chopped cilantro, toasted slivered almonds

Heat 1 tablespoon of the oil in 5-quart Dutch oven or saucepot on medium-high heat.

Add 1/2 of the beef; brown on all sides.

Repeat with remaining beef. Remove beef; set aside. Heat 1 tablespoon of the oil in same pot on medium heat. Add onion; cook and stir 3 minutes. Add water; stir to loosen browned bits in bottom of pan. Add beef, beef broth, tomato paste and seasonings; mix well. Bring to boil.

Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Stir in chocolate. Simmer, uncovered, 1 hour or until beef is tender and sauce has thickened, stirring occasionally. Brush both sides of tortillas lightly with remaining 1 tablespoon of oil. Cook each tortilla in nonstick skillet on medium heat 1 minute per side or until tortilla is slightly crisp but still pliable. Drain on paper towels.

Spoon about 1/4 cup beef mixture into center on each tortilla. Top with desired garnishes.

For next week, send a few of your favorite recipes that you know your friends don't have in their collection.

If you have a request or would like to share a recipe, write to Readers' Swap, Tyler Morning Telegraph, P.O. Box 2030, Tyler, 75710. Readers may also fax their requests or recipes to 903-595-0335 or e-mail to food@tylerpaper.com.