Daily Independent (Ashland, KY)


June 11, 2013

Lee Ward: Looking ahead to find food trends: 06/11/13

ASHLAND — Always planning ahead, that’s the policy McCormick follows. And the company’s “Flavor Forecast® 2013: Grilling Edition Fires Up a New BBQ Season” takes a look at what’s in store for those who like flavor this summer.

Smoke and spice pairings, grilled fruit drinks and DIY condiments are among the list of trends that will be sizzling on barbeques across the country.

“Now everyone can discover a few easy, new tricks to bring these tasty and trendy flavors to their outdoor meals,” Chef Mark Garcia of the McCormick Kitchens said.

“For example, grilling lemons before adding to lemonade imparts a smoky flavor to a classic summer beverage. And using pecan wood chips on the grill brings a sweet, nutty intensity to chicken, pork or vegetables and pairs beautifully with a molasses bacon seasoning.”

The Seven Flavors to Watch, according to McCormick, are: sweet tea, smoked tomato, oregano, pecan wood, white peach, ginger and whiskey.

I don’t know about watching them, but they sound like flavors we should be tasting.

Here are a few recipes from McCormick that make use of these upcoming food trends.



Enhance your burger or grilled chicken sandwich with this lemony herb and garlic mayonnaise. It’s also delicious with grilled seafood, chicken salad or crab cakes.

1⁄2 cup mayonnaise

1 teaspoon McCormick® oregano leaves

1⁄2 teaspoon McCormick® basil leaves

1⁄2 teaspoon lemon juice

1⁄4 teaspoon McCormick®garlic powder

Combine ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.



Serve this robust Worcestershire and cracked black pepper flavored mustard on grilled hot dogs, bratwurst or other sausages.

1⁄2 cup Dijon mustard

1 teaspoon McCormick® Grill Mates®

Worcestershire Pub Burger Seasoning

Mix mustard and seasoning in small bowl until well blended. Cover and refrigerate until ready to serve.


1 cup hickory or pecan wood chips

4 pounds plum tomatoes, cored, halved and seeded

1 medium onion, cut into thick slices

1 medium poblano chile, seeded

1⁄4 cup firmly packed brown sugar

1⁄4 cup cider vinegar

1 tablespoon

McCormick® Grill Mates® Smokehouse Maple Seasoning

Soak wood chips in enough water to cover for 1 hour. Drain. Fill smoker box with wet wood chips. Place smoker box under grill rack on one side of grill. Close lid.

Heat grill on high heat about 10 minutes or until smoke appears from chips. Reduce heat to medium. Place tomatoes, onion and poblano chile on grill rack. Close lid. Smoke tomatoes, onion and poblano chile for 5 minutes. Remove from grill.

Coarsely chop tomatoes, onion and poblano. Place in large saucepan. Stir in brown sugar, cider vinegar and seasoning. Cook on medium low heat 45 minutes to 1 hour or until mixture is thickened, stirring occasionally.

Spoon into blender or food processor; cover. Pulse until mixture is chunky

TIP: If your grill does not have a smoker tray, place wood chips on a large sheet of heavy duty foil. Fold up sides to form a pouch. Poke several holes in foil. Continue as directed.

Store ketchup in covered container in refrigerator up to 2 weeks.


2 pounds pickling cucumbers (4 to 5 inches long)

21⁄2 cups distilled white vinegar (5% acidity)

2 cups sugar

1⁄4 cup McCormick® Minced Onions

2 tablespoons noniodized salt

1 tablespoon

McCormick® Celery Seed

1 tablespoon McCormick® Mustard Seed

1 teaspoon McCormick® Ground Turmeric

Wash cucumbers well with cold water. Trim ends and cut into 1⁄8-inch thick slices. Place cucumber slices into four hot sterilized pint or eight half-pint canning jars.

Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.

Ladel over cucumbers, leaving 1⁄4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.

Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.

Makes 4 pint or 8 half-pint jars.



6 cups cooked whole kernel yellow corn (9 to 12 medium ears)

11⁄2 cups diced red bell pepper (1 large)

1 cup diced green bell pepper (1 medium)

1 cup finely chopped onion (1 medium)

21⁄2 cups distilled white vinegar (5% acidity)

11⁄2 cups sugar

2 teaspoons McCormick® Celery Seed

2 teaspoons McCormick® Mustard Seed

2 teaspoons salt

1⁄2 teaspoon McCormick® Crushed Red Pepper

1⁄4 cup water

2 tablespoons cornstarch

Mix chopped vegetables; set aside. Mix remaining ingredients, except water and cornstarch, in 6-quart saucepot. Bring to boil on medium-high heat. Add vegetables; return to boil. Reduce heat to low; simmer, uncovered, 15 minutes. Spoon off any foam.

Mix water and cornstarch; stir into corn mixture. Cook 3 to 5 minutes on medium heat until mixture starts to thicken, stirring occasionally.

Ladle into 4 hot sterilized pint or 8 half-pint canning jars. Cover jars with metal lids and screw on bands.

Refrigerate relish in refrigerator up to 3 months.

Makes 4 pint or 8 half-pint jars.



3⁄4 cup Lawry’s® Teriyaki Marinade with Pineapple Juice

1⁄4 cup ketchup

2 tablespoons McCormick® Sesame Seed

1 teaspoon McCormick® Crushed Red Pepper

11⁄2 pounds flank steak

3 ripe peaches, quartered

Marinade, ketchup, sesame seed and red pepper in small bowl. Reserve 2 tablespoons marinade for brushing.

Place steak in large resealable plastic bag. Add remaining marinade mixture; turn to coat well.

Massage steak and marinade for 5 minutes. Remove steak from marinade. Discard any remaining marinade.

Grill steak over medium-high heat 7 to 8 minutes per side or until desired doneness, brushing with reserved marinade mixture. Discard any remaining marinade.

Grill peach slices 1 to 2 minutes per side or until lightly browned. Cut steak across the grain into thin slices. Serve with grilled peaches.

Makes 6 servings.


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