recipes

Beef 10 August 2015

Serve Restaurant-Style Brazilian BBQ in Your Backyard

(Family Features) Popular in restaurants across the country, Brazilian — or churrasco-style — barbecue is making a move to the backyard, as cited in the McCormick Flavor Forecast® 2014: Grilling Edition. It’s a natural fit for patio gatherings, especially those cheering on a team during soccer’s biggest tournament.

The long skewers of slow-roasted meat common in Brazilian restaurants are surprisingly easy to recreate at home. By incorporating zesty seasonings and using a quick marinating technique, grillers can easily create tender roasted meat bursting with Latin American flavor.

“This take on Brazilian barbecue has all the elements of great summer party food — it’s served on individual skewers, takes minutes to make, and is a great way to get all your guests in the soccer spirit,” said Chef Kevan Vetter of the McCormick Kitchens. “My favorite part of this recipe is the five-minute marinade — just massage the marinade into the meat to pack in the flavor, eliminating additional time in the fridge.”

Have some Brazilian barbecue tips and recipes of your own? Share with us at www.FlavorofTogether.com or on social channels using #FlavorStory. For every story shared, McCormick will donate $1 to United Way to help feed those in need as part of its 125thAnniversary.

For more Brazilian recipes and ideas, from spicy guava chicken wings to chimichurri potato salad, visit www.grillingflavorforecast.com and www.pinterest.com/mccormickspice, or join the Grillerhood at www.facebook.com/grillmates.

Brazilian-Style Garlic-Cilantro Steak Skewers

Ingredients
  • 1 package McCormick® Grill Mates® Garlic Herb & Wine Marinade
  • 1/4 cup oil
  • 1/4 cup water
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon white vinegar
  • 1 teaspoon McCormick® Coarse Ground Black Pepper
  • 2 pounds boneless sirloin steak, cut into 2-inch chunks
  • 1/2 cup grated Parmesan cheese, divided
Preparation
  1. Mix marinade mix, oil, water, cilantro, vinegar and pepper in large resealable plastic bag. Add steak; turn to coat well. Massage steak in marinade for 4 to 5 minutes, so meat absorbs marinade.
  2. Remove steak from marinade. Thread steak onto long double skewers. Sprinkle with 1/2 of the Parmesan cheese. Discard any remaining marinade.
  3. Grill steak over medium-high heat 5 minutes per side or until desired doneness. Sprinkle steak with remaining Parmesan cheese.
Serves

8 servings

SOURCE: McCormick & Company, Inc.

Ethnic 10 August 2015

Chicken & Vegetable Chow Mein

Ingredients
  • 1/4 pound spaghetti
  • 3/4 pound boneless, skinless chicken thighs, cut into thin strips
  • 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
  • 4 teaspoons Kikkoman Soy Sauce, divided
  • 2 tablespoons vegetable oil, divided
  • 1 small carrot, julienned
  • 2 stalks celery, cut diagonally into thin slices
  • 1/2 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 pound bean sprouts
  • 1/4 teaspoon black pepper
  • 1 teaspoon Asian sesame oil
Preparation
  1. Cook pasta according to package directions; drain, rinse and drain thoroughly.
  2. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
  3. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
  4. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.
Serves

Makes 4 servings

Source: Kikkoman

Vegetarian 10 August 2015

Penne Pasta With Sun-Dried Tomato Cream Sauce

Ingredients
  • 2 cups (8 ounces) dry penne pasta
  • 8 sun-dried tomatoes, chopped (about 1/3 cup)
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
  • 2 cups (8-ounce package) shredded Italian-style four cheese blend
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
Preparation
  1. COOK pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
  2. MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
  3. ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.


Calories: 260 | Total Fat: 10g
Cholesterol: 30mg | Protein: 15g
Carbohydrates: 28g | Sodium: 390mg

Serves

Makes about 7, 1/2-cup servings

Source Nestlé Carnation Milks

Vegetarian 10 August 2015

Spaghetti Squash with Avocado Pesto

Ingredients
  • 1 medium spaghetti squash (1 1/2 to 2 pounds) washed, halved lengthwise and seeded
  • 1/2 ripe Avocado from Mexico (4 ounces), pitted and diced
  • 1/4 cup fresh basil leaves or Italian parsley
  • 1 tablespoon chopped chives
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup hot water
  • 2 tablespoons chopped fresh basil or parsley (optional)
Preparation
  1. Preheat oven to 375°F. Lightly coat a baking sheet with olive oil cooking spray.
  2. Pierce outside of each half of squash a few times with a fork. Place squash cut side down on baking sheet and bake for about 45 minutes, or until very tender when tested with a fork. Cool slightly.
  3. Meanwhile, place avocado, basil or parsley, chives, Parmesan, garlic, salt, black pepper and hot water in blender and process until smooth, turning blender off and on occasionally and adding a tablespoon or two of additional hot water if needed. There will be between 1/2 and 3/4 cup of pesto.
  4. When squash has cooled, use fork to rake the spaghetti-like threads of squash into a serving bowl. Discard skin. Drizzle pesto over squash and garnish with fresh basil or parsley if desired.
Serves

Makes 6 servings

Notes, Tips & Suggestions

Credit: Cheryl Forberg, R.D. "The Biggest Loser: Simple Swaps" (Rodale, 2009)

Source Avocados from Mexico

Soups 10 August 2015

Hearty Potato and Cheddar Soup With Bacon

Ingredients
  • 4 ounces bacon, coarsely chopped
  • 2 tablespoons butter
  • 2 small leeks, trimmed and chopped
  • 1 large onion, diced (about 1 cup)
  • 1 large carrot, diced (about 1/2 cup)
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups Wolfgang Puck Organic Free Range Chicken Broth
  • 3 large Russet potatoes, cut into cubes (about 4 cups)
  • 1/2 cup heavy cream
  • 2 cups grated sharp cheddar cheese (about 8 ounces)
  • Freshly ground black pepper
  • Chopped fresh chives
Preparation
  1. Cook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.
  2. Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.
  3. Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.
  4. Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving.
Preparation Time

35 minutes

Cook Time

40 minutes

Serves

Makes 6 servings

Source Wolfgang Puck Soup, Stock, Broth

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