Fun Flavor Twists Turn Standbys Into Stars Of Summer Get-Togethers

HUNT VALLEY, Md. – Each summer, one question is asked over and over, as we gather for backyard barbecues, picnics and family reunions – “what can I bring?” Since hosts and hostesses usually have the main course covered, the solution is simple: sides! Yet sometimes, even the biggest potato salad fanatic craves something new and different. That’s why the flavor experts at McCormick®, are offering a fresh batch of creative ideas to recharge run-of-the-mill pasta and potato salads and deviled eggs. All the recipes are easy to make and feature familiar flavors in exciting new ways. In fact, they’re so good, they may just upstage the main course, and make you the star of the season’s get-togethers.

Here are five flavorful ways to perk up summer sides. Break out the serving spoons and help yourself to some fun.

Sensational Spuds

It’s a barbecue lover’s dream! Homestyle BBQ Potato Salad, a welcome addition to the picnic basket, is full of that sweet, tangy taste usually reserved for grilled meats. For those who prefer to just wing it, Buffalo Chicken Potato Salad dresses up chicken and potatoes in a uniquely delicious way. This super side marries creamy potato salad with the mild heat of Buffalo wings – complete with the trimmings – celery and blue cheese. Leftovers can make a tasty lunch the next day.

Perfecting the Pasta Salad
It’s easy to give ordinary macaroni salad a makeover by adding some fresh flavors and changing up the shape of the pasta. Send taste buds south of the border with Mexican Pasta Salad, a combination of two favorites – seven-layer dip and macaroni salad. Greek Pasta Salad provides a taste of the Mediterranean with crisp cucumbers, Kalamata olives and feta cheese. A yogurt dressing, accented with mint, oregano and black pepper, is a cool, refreshing change from standard salad fixings.

Turn Devilish into Divine
Grandma certainly would be proud of Curried Deviled Eggs, a modern interpretation of her cookout classic. A teaspoon of mild curry powder gives basic deviled eggs an unexpected flair.

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.

1. Homestyle BBQ Potato Salad

Preparation Time: 15 minutes
Cooking Time: 20 minutes

• 3 pounds small red potatoes, quartered
• 1/2 cup olive oil
• 1/2 cup ketchup
• 1/4 cup cider vinegar
• 1 1/2 teaspoons McCormick® Ground Mustard
• 1 teaspoon McCormick® Coarse Ground Black Pepper
• 1 teaspoon salt
• 1 1/2 cups thinly sliced celery
• 1 cup coarsely chopped red bell pepper
• 1/2 cup chopped red onion

1. Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.
2. Mix oil, ketchup, vinegar, mustard, black pepper and salt in large bowl with wire whisk until well blended. Add potatoes, celery, bell pepper and onion; toss gently to coat. Serve immediately or refrigerate until ready to serve.

Recipe makes 12 servings of Homestyle BBQ Potato Salad.

Nutritional Information Per Serving: About 185 Calories, Fat 9g, Protein 3g, Carbohydrates 23g, Cholesterol 0mg, Sodium 343mg, Fiber 3g

2. Buffalo Chicken Potato Salad

Preparation Time: 15 minutes
Cooking Time: 20 minutes

• 2 pounds small red potatoes, quartered
• 1/2 cup mayonnaise
• 2 tablespoons cider vinegar
• 1/2 teaspoon McCormick® Celery Seed
• 1/2 teaspoon McCormick® Garlic Powder
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon McCormick® Ground Red Pepper
• 2 cups cubed cooked chicken
• 1 cup chopped celery
• 1/4 cup crumbled blue cheese

1. Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.
2. Mix mayonnaise, cider vinegar, celery seed, garlic powder, salt and pepper in large bowl until well blended. Add potatoes, chicken and celery; toss gently to coat.
3. Serve immediately or refrigerate until ready to serve. Sprinkle with cheese before serving.

Recipe makes 10 servings of Buffalo Chicken Potato Salad.

Nutritional Information Per Serving of Buffalo Chicken Potato Salad: About 203 Calories, Fat 11g, Protein 11g, Carbohydrates 15g, Cholesterol 30mg, Sodium 273mg, Fiber 2g

3. Greek Pasta Salad

Preparation Time: 10 minutes
Cooking Time: 20 minutes

• 8 ounces elbow macaroni
• 1 1/2 cups plain yogurt
• 1 1/4 teaspoons McCormick® Gourmet Collection® Mint Flakes
• 1 1/4 teaspoons McCormick® Oregano Leaves
• 1 teaspoon McCormick® Garlic Powder
• 3/4 teaspoon McCormick® Ground Black Pepper
• 2 large tomatoes, cut into cubes
• 1 cucumber, halved lengthwise and thinly sliced
• 3/4 cup Kalamata olives, pitted and sliced
• 4 ounces feta cheese, crumbled
• 1 tablespoon olive oil

1. Cook macaroni according to package directions. Rinse under cold water; drain well.
2. Mix yogurt, mint, oregano, garlic powder and pepper together in large bowl with wire whisk until well blended.
3. Add macaroni and remaining ingredients; toss to coat well.
4. Serve immediately or refrigerate until ready to serve.

Recipe makes 12 servings of Greek Pasta Salad.

Nutritional Information Per Serving of Greek Pasta Salad: About 155 Calories, Fat 7g, Protein 5g, Carbohydrates 18g, Cholesterol 9mg, Sodium 279mg, Fiber 2g

4. Mexican Pasta Salad

Preparation Time: 20 minutes
Cooking Time: 10 minutes

• 8 ounces rotini pasta
• 2 cups fresh corn kernels or frozen yellow corn
• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• 1 1/2 teaspoons McCormick® Chili Powder
• 1 teaspoon McCormick® Ground Cumin
• 1/2 teaspoon salt
• 1 can (15 ounce) black beans, rinsed and drained
• 1 pint grape cherry tomatoes, halved
• 1 can (4 1/2 ounces) chopped mild green chilies, drained

1. Cook pasta according to package directions. Add corn during last 3 minutes of cook time. Rinse under cold water; drain well.
2. Mix mayonnaise, lime juice, chili powder, cumin and salt in large bowl with wire whisk until well blended.
3. Add pasta and remaining ingredients; toss until well coated.
4. Serve immediately or refrigerate until ready to serve.

Recipe makes 10 servings of Greek Pasta Salad.

Nutritional Information Per Serving of Greek Pasta Salad: About 234 Calories, Fat 10g, Protein 6g, Carbohydrates 30g, Cholesterol 4mg, Sodium 390mg, Fiber 4g

5. Curried Deviled Eggs

Preparation Time: 15 minutes
Refrigerate: 1 hour

• 12 hard-cooked eggs, peeled
• 2/3 cup canola mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon McCormick® Curry Powder
• 1/2 teaspoon McCormick® Ground Mustard
• 1/4 teaspoon McCormick® Coarse Ground Black Pepper
• 1/4 teaspoon McCormick® Mediterranean Sea Salt
• 2 green onions, thinly sliced (green part only)

1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
2. Stir in mayonnaise, lemon juice, curry powder, ground mustard, black pepper and salt until smooth and creamy.
3. Spoon or pipe yolk mixture into egg halves.
4. Sprinkle tops of eggs with green onions.
5. Carefully cover and Refrigerate 1 hour or until ready to serve.

Makes 12 servings of Curried Deviled Eggs.

Nutritional Information Per Serving of Curried Deviled Eggs: About 163 Calories, Fat 15g, Protein 6g, Carbohydrates 1g, Cholesterol 216mg, Sodium 192mg, Fiber 0g

McCormick is a registered trademark of McCormick and Company, Hunt Valley, MD 21031

Durkee Seasoning Latin Flavors

ANKENY, IOWA – Durkee®, a leading foodservice seasonings, service and menu-idea provider, introduces a new line of authentic Latin American spices for today’s busy, quality-conscious operators. Durkee has developed five products that will enhance and complement today’s increasingly popular Mexican, Caribbean and South American cuisine ­ all for just under a penny per serving.

The Durkee Latin flavors line includes Ancho-Chile Seasoning, Ground Ancho Chile Pepper, Ground Chipotle Chile Pepper, Ancho-Citrus Seasoning, and Lime Pepper Seasoning. These Latin flavors are a culinary gold mine for kitchens, making it easy to acquire authentic Latin American spices that are already measured and blended for perfect consistency. For more ideas, recipes, and product detail, visit our information-packed website at durkee.com.

Durkee is a registered trademark of ACH Foods, Memphis, TN

Spring Thyme Salmon

HUNT VALLEY, Md. - (March, 2007) - Spring is in the air and it’s time to rejuvenate the flavors of the season with the little-explored herb that’s sprouting up in kitchens everywhere - thyme. Its flavor profile, characterized as minty and green, emulates the spirit of spring, and makes thyme an essential complement to the season’s most popular foods such as seafood, asparagus, new potatoes, mushrooms, baby greens and lemons.

Thyme is a favorite of chefs and home cooks alike, and its popularity is on the rise. Sales of thyme have increased by 24 percent over the last three years.* McCormick, the flavor expert, credits the expanding influence of Middle Eastern, Mediterranean and Caribbean cuisines as one factor contributing to this significant increase. Thyme is a key ingredient in the Middle Eastern spice blend, za’atar, as well as bouquet garni, Herbes de Provence and Jamaican Jerk seasoning. Another reason for thyme’s growing importance is it’s compatibility with foods throughout the entire menu, even fresh fruit and desserts.

Flourishing best in the Mediterranean region, thyme is cultivated in Spain and France. French thyme is considered the highest quality, but limited quantities are available. The thyme plant is a small perennial in the mint family that grows about eighteen inches tall with very small leaves, about ¼-inch long. Thyme’s origin dates back to Ancient Greece where it symbolized courage. Roman soldiers bathed in water infused with thyme to gain vigor, courage and strength. In the Middle Ages, ladies embroidered a sprig of thyme on the scarves of knights for bravery.

Discover the flavor and versatility of thyme this season by creating these simple recipes. Spring Thyme Salmon is enhanced with a delicate marinade that is quick and easy to make. The salmon fillet makes a beautiful presentation served whole with its pink color, flecked with aromatic thyme.

In Chicken with Asparagus, Mushrooms and Thyme, a light cream sauce creates a refreshing herbal flavor perfect for classic spring vegetables. Taste thyme at its best with Creamy Thyme Potato Gratin. Here, layers of potatoes combine with a savory sauce, and are topped with crunchy Parmesan breadcrumbs.

For a twist on the ordinary, try Lemon Thyme Bars. This creation makes a satisfying and sweet dessert with a subtle refreshing aftertaste. The slightly minty flavor of thyme paired with ginger provides a natural highlight to this citrus dessert.

For more ideas on cooking with thyme, visit www.mccormick.com or call 1-800-MEAL-TIP (1-800-632-5847).

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.

Spring Thyme Salmon Recipe

This salmon fillet makes a beautiful presentation, flecked with thyme leaves, an essential complement to the season’s most popular flavors.

Prep Time: 10 minutes
Marinate: 20 minutes

Cook Time: 10 minutes

1/3 cup tangerine or orange juice
1 tablespoon olive oil
1 teaspoon McCormick® Thyme Leaves
1 teaspoon McCormick® Ground Mustard
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon salt
1/4 teaspoon McCormick® Ground Black Pepper
1 pound salmon fillet

1. Mix tangerine juice, oil, thyme, mustard, garlic powder, salt and pepper in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 20 minutes, turning occasionally. Remove salmon from marinade. Discard any remaining marinade.
3. Broil 10 minutes or until fish flakes easily with fork.

Makes 4 servings.

Nutritional Information per One Serving: About 202 Calories, Fat 10g, Protein 25g, Carbohydrates 3g, Cholesterol 62mg, Sodium 206mg, Fiber 0g

Chicken with Asparagus, Mushrooms and Thyme

Thyme accents a light cream sauce to create a refreshing herbal flavor perfect for classic spring vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes

1 teaspoon McCormick® Season-All® Seasoned Salt

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
2 tablespoons olive oil, divided
1/2 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1/4 pound baby portabella or shiitake mushrooms, thinly sliced
1/2 cup chopped onion
1 tablespoon cornstarch
1 teaspoon McCormick® Thyme Leaves
3/4 cup chicken broth
1/4 cup dry white wine
1/2 cup half-and-half

1. Sprinkle Season-All Seasoned Salt on both sides of chicken. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until cooked through. Remove chicken from skillet; cover with foil to keep warm.
2. Heat remaining 1 tablespoon oil in skillet. Add asparagus, mushrooms and onion; cook and stir 5 minutes.
3. Mix cornstarch and thyme in small bowl. Stir in broth and wine. Add to skillet; stirring constantly, cook 2 to 3 minutes or until slightly thickened. Stir in half-and-half. Cook until heated through. Serve over chicken.

Makes 4 servings.

Nutritional Information per One Serving: About 302 Calories, Fat 14g, Protein 36g, Carbohydrates 8g, Cholesterol 103mg, Sodium 584mg, Fiber 1g

Creamy Thyme Potato Gratin Recipe

Taste thyme at its best in this comforting dish. Layers of potatoes combine with a savory sauce, and are topped with crunchy Parmesan breadcrumbs.

Prep Time: 20 minutes
Cook Time: 55 minutes

4 medium potatoes, peeled and thinly sliced (about 4 cups)
2 tablespoons butter, melted
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Garlic Salt
1/8 teaspoon McCormick® Ground White Pepper
4 ounces (1/2 package) cream cheese, softened
1/2 cup heavy cream
3 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs

1. Preheat oven to 375°F. Toss potatoes with melted butter, thyme, garlic salt and white pepper in large bowl.
2. Mix cream cheese and cream until well blended. Layer 1/3 of potato mixture in 1 1/2-quart baking dish. Spread 1/2 of the cream cheese mixture evenly over potatoes. Repeat layers, ending with potatoes. Mix Parmesan cheese and bread crumbs in small bowl. Sprinkle over potatoes. Cover with foil.
3. Bake 40 minutes. Remove foil. Bake 15 minutes longer or until potatoes are tender and top is golden brown.

Makes 6 servings.

Nutritional Information per One Serving: About 291 Calories, Fat 19g, Protein 5g,

Carbohydrates 25g, Cholesterol 61mg, Sodium 346mg, Fiber 2g

Lemon Thyme Bars Recipe

This layered bar makes a satisfying and sweet dessert. The buttery, thyme-flavored crust is a perfect foundation for a zesty lemon filling.

Prep Time: 15 minutes

Cook Time: 45 minutes

Crust:

2 cups flour
2/3 cup confectioners’ sugar
2 1/2 teaspoons McCormick® Thyme Leaves

1/2 teaspoon salt
1 cup (2 sticks) cold butter, cut into pieces

Filling:

1 1/4 cups granulated sugar
3 tablespoons flour
3/4 teaspoon McCormick® Ground Ginger
1/2 teaspoon baking powder
1/2 cup lemon juice
3 eggs, beaten
2 teaspoons grated lemon peel

1. Preheat oven to 350°F. For the crust, mix flour,confectioners’ sugar, thyme and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/3 of crumb mixture (about 1 cup). Pat remaining crumb mixture evenly into greased foil-lined 13×9-inch baking pan. Bake 15 to 18 minutes or until crust is lightly browned. Remove from oven.
2. For the filling, mix granulated sugar, flour, ginger and baking powder inlarge bowl. Add lemon juice, eggs and lemon peel; whisk until blended. Pour lemon filling over warm baked crust. Sprinkle reserved crumb mixture over top.
3. Bake 20 to 25 minutes longer or until filling is set and golden. Cool in pan on wire rack. Sprinkle with confectioners’ sugar or drizzle with Lemon Glaze (recipe follows), if desired. Cut into bars to serve.

Makes 24 servings.

Lemon Glaze: Stir 3/4 cup confectioners’ sugar and 3 to 4 teaspoons lemon juice in small bowl until smooth. Add 1 to 2 teaspoons water if needed for desired consistency. Drizzle over top of dessert. Let stand until glaze is set before cutting into bars.

Nutritional Information per One Serving: About 172 Calories, Fat 8g, Protein 2g
Carbohydrates 23g, Cholesterol 46mg, Sodium 123mg, Fiber 0g

McCormick is a registered trademark of McCormick & Company, Hunt Valley, MD 21031

Durkee Herbes De Provence

ANKENY, IOWA – Traveling the world to source the finest ingredients for foodservice seasonings, Durkee® is proud to bring you Durkee Herbs De Provence. Durkee Herbes De Provence is a versatile assortment of herbs that are extremely popular in Southern France and the nearby Mediterranean region. The leafy mixture of basil, thyme, fennel and lavender flowers delivers superb gourmet flavor (and intriguing visual appeal) to fish, lamb, veal, chicken, roasts and chops ­ for less than a penny per serving. Durkee Herbs De Provence can inspire marinades, rubs and sauces, or simply be sprinkled onto a wide variety of upscale dishes. For more Mediterranean-style gourmet recipes, as well as other menu ideas and product detail, visit our information-packed website at durkee.com.

Durkee is a registered trademark of ACH Foods, Memphis, TN

Cumin Seasoned Pork Chops

CUMIN Field Report – SPRING 2007

McCormick’s chief spice buyer, Al Goetze, travels to exotic ports-of-call, trekking across varied terrain in search of the finest herbs and spices. In this journal entry, Al explains the versatility, history and cultivation of cumin, and invites us inside his recent trip to India, the largest grower and consumer of this incomparable spice.

What is it about cumin that makes this spice so unique? Its very distinctive flavor is described as slightly bitter and warm, with strong, earthy notes. A quick whiff of cumin and you instantly know its identity. But, did you know that cumin is among the top 10 selling spices in the U.S? That’s not so surprising if you think about how important cumin is to some of our favorite flavors, like taco seasoning, chili powder and other Mexican and Southwest-inspired dishes. Cumin is also an essential ingredient in virtually every global cuisine, particularly the more trendy foods of North Africa, India and the Middle East.

Cumin seed has an extensive history and the foods that it is used to flavor today actually traces its fascinating past. Earliest records of cumin date back more than 4,000 years to its farming in the Nile River Valley and cultivation by the Egyptians. From there the seeds were bartered through overland camel trading routes crossing Northern Africa to the west and Asia to the east. As trade expanded, cumin was carried north into Europe via Morocco and Venice. Cumin reached the New World, with the arrival of the Spaniards in Mexico. Each stop along the way, the local population became intrigued with cumin’s flavor, and found ways to incorporate the spice into their dishes.

To get a firsthand view of this season’s cumin seed crop, I travel to northwest India to the states, Gujarat and Rajasthan. I meet up with my local colleague, Sibi, in Ahmadabad and drive over four hours to get to the growing region. This part of India is flat, with fields and grasses on both sides of the road as far as the eye can see. Cumin grows in the mild winter months, as the moisture and cool temperatures are ideal. The harvest takes place from March to May. It is critical that the weather becomes dry at harvest time. Hard rains can cause seeds to fall to the ground or turn black in color, resulting in a lower quality crop. This year, the crop is looking great — the farmers have planted a very large quantity and the weather has been ideal.

Cuminum cyminum is a delicate-looking annual, with slender, branched stems. It is a small, fast growing plant seldom reaching higher than three feet. Tiny white flowers will yield cumin seeds, which range in color from pale brown to khaki. Cumin seeds are similar in appearance to caraway seeds, averaging about ¼ inch in length. It grows in temperate climates and is harvested just four months after planting. It’s amazing that such an unassuming plant produces a seed so packed with flavor and aroma.

The farmers manually harvest the seeds by pulling the whole plant out of the ground and thrashing the seeds off of the plant onto a cover. Then, they are sun-dried and hand-sifted over a screen to separate out stems and twigs.

Most seeds are taken to a small town called Unjha which has a famous open air market, where merchants sell small lots of several hundred pounds of cumin seeds, one lot at a time. Even in the spring months here, the weather can get very warm, so the market closes for two hours mid-day. We were invited to eat at a local merchant’s house. The meal was comprised of many colorful dishes, both meat and vegetarian. My favorites were the curries that had an ample amount of cumin, fresh from the market! After our bountiful meal, we had a siesta to regain our strength for the afternoon at the market and the long drive back to Ahmadabad.

Back at home, I like to combine cumin with chili pepper, oregano and garlic for a flavorful spice rub — exceptional on grilled pork.

I look forward to sharing my next journey with you, and wish you a flavorful season!

McCormick’s New Seafood Pier

HUNT VALLEY, Md. – (March 2007) – Over 60% of consumers are preparing seafood once a week or more. And, whether they’re trying to eat healthier meals or just enjoy the flavor of seafood, people crave variety, convenience and great taste. With numerous seafood choices and flavor options readily available, the possibilities are limitless – and sometimes overwhelming. That’s why McCormick®, the flavor expert, is charting a course to help retailers revitalize the seafood department. How? By simplifying the shopping experience, adding interest to the seafood section with more visual impact and appetite appeal, and introducing on-trend new products for baking, grilling and steaming. McCormick’s all-inclusive, value-added program is designed to drive sales and continue to provide the flavor and variety consumers trust.

Among the highlights of the seafood department revitalization are:

1. New products on-trend with consumer preferences. McCormick adds three sensational seafood sauces; two convenient Seafood Steamer varieties; and one savory, tangy Seafood Rub to its offerings. OLD BAY® is introducing a 30% less sodium Seasoning, a coarse blend Rub and a Seafood Steamer that’s ideal for shrimp and salmon.
2. Impactful new packaging that features color food photography to enhance appeal and usage; provides easy instructions, tips and recipes for preparing seafood; communicates superior quality; and reinforces brand identity. An eye-catching new wave on the McCormick packaging unifies the line and creates strong presence on shelf.

McCormick Charts A Course Exciting new merchandising tools, including McCormick Seafood Piers that can be strategically placed in front of the seafood counter to encourage impulse purchases, drive trial and facilitate easier shopping.

1. Recipe cards offering easy meal solutions with enticing food photography, as well as seafood facts to help consumers become more savvy.
2. Materials to educate seafood department employees about common consumer questions on seafood species and preparation.
3. The power of the three-brands, McCormick, OLD BAY and Zatarain’s, offers seafood sauces, seasonings and rubs; breadings and batters; cocktail and tartar sauces – everything consumers could possibly want to flavor seafood – with the convenience of ordering through one sales force.

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.

McCormick is a registered trademark of McCormick & Company, Hunt Valley, MD 21031

McCormick Seafood Seasonings

HUNT VALLEY, Md. – (March 2007) – This spring, McCormick – America’s favorite spice maker – is making a splash at the seafood counter. The flavor expert is introducing three SEAFOOD SAUCES, two SEAFOOD STEAMERS and a SEAFOOD RUB to give people even more delicious options for preparing great tasting seafood at home.

1. NEW SEAFOOD SAUCES – three trendy infusions offer a versatile way to add flavor to seafood while grilling, baking and broiling. Try: Mediterranean, a blend of sun-dried tomatoes, onion, bell pepper, basil, oregano, and rosemary; Santa Fe Style, a zesty combination of tomato, garlic, chili pepper, cumin, herbs, and lime juice; and Asian, featuring soy sauce, white wine, garlic, sesame, and ginger. Suggested retail price for all sauces is $3.23.
2. NEW SEAFOOD STEAMERS – one pouch contains everything you need for perfectly seasoned, steamed fish and shrimp. Available in two popular varieties – Lemon Garlic and Garlic Butter, Seafood Steamers are an easy way to dress up weeknight meals. Simply place seafood, water and the seasoning in the steaming bag and microwave for six minutes. The specially designed steaming bag helps lock in freshness, moisture and flavor. Toss the empty bag and the mess. Suggested retail price is $2.89.
3. NEW SEAFOOD RUB - a savory, tangy blend of herbs, lemon and garlic that makes it a cinch to create a flavorful crust that seals in the juices of grilled, broiled or baked fish and shrimp. Suggested retail price is $1.79.

For more information and recipes, visit www.mccormick.com or call 1-800-MEAL-TIP (1-800-632-5847).

McCormick is a registered trademark of McCormick & Co, Hunt Valley, MD 21031

McCormick Steak Gravy Selection

HUNT VALLEY, Md. (October 2006) – It’s time to upgrade your steak! New McCormick® Gravies for Steak transform any cut of steak into something special in just five minutes. Simply add water, heat and pour. With four exciting flavors that complement the taste of steak, no matter how it’s cooked – grilled, pan-fried or broiled – these gravies turn your kitchen table into your favorite steakhouse seat. They are also perfect for mashed potatoes, vegetables, leftovers and sandwiches, and are versatile enough for cooking.

Enjoy your steak with these tasty varieties:

• Roasted Garlic —a rich beef gravy with the mild, sweet flavor of roasted garlic that adds a richness to steak
• Mushroom & Herb — a perennial favorite for steak featuring a blend of savory mushrooms, onion and thyme
• Cracked Peppercorn — fresh cracked black pepper and steak, an All-American pair, combine for robust flavor
• Savory Chipotle — smoky chipotle chile peppers lend just the right amount of heat to this savory gravy

These four convenient gravies are available now in the seasoning mix aisle of grocery stores nationwide. Suggested retail price is $1.29.

McCormick is a registered trademark of McCormick and Co, Hunt Valley, MD 21031

McCormick Roasting Rubs

McCormick® Introduces NEW Roasting Rubs

HUNT VALLEY, Md. (August 2006) – Nothing says home-cooked like a juicy roast right out of the oven. Few meals offer the easy, one-dish preparation and hearty, comforting taste that roasts do. That’s why McCormick® is introducing Roasting Rubs, three expertly blended seasonings that ensure foolproof flavor every time. Simply rub and roast. These convenient rubs seal in juices so meats stay moist and tender, while flavoring pan drippings, to create savory gravy.

New McCormick Roasting Rubs are available in the following varieties:

• French Herb — This classic blend of rosemary, marjoram, thyme, sage, tarragon, and lavender adds just the right flavor to roast chicken, pork or lamb.
• Savory Herb — A robust blend of garlic, onion and sage is an ideal complement to pork, chicken and beef.
• Cracked Peppercorn Herb — Cracked black peppercorns, rosemary and crushed red pepper combine to make ordinary roast beef extraordinarily delicious.

Look for McCormick Rubs in spice aisles nationwide, just in time for cooler temperatures. Suggested retail price is $2.89.

McCormick is a registered trademark of McCormick and Co, Hunt Valley, MD 21031

McCormick Smoked Paprika & Black Sesame Seed

New McCormick® Smoked Paprika and Black Sesame Seed Now Available

HUNT VALLEY, Md. (August 2006) – Two internationally inspired ingredients – until recently a chefs’ secret – are truly the flavors of the moment. For the first time, McCormick, the flavor expert, is making them available to everyone. Smoked Paprika and Black Sesame Seed are the latest additions to the McCormick Gourmet Collection® line of premium spices and herbs. These new offerings let home cooks experience the flavors they’ve tasted in restaurants and seen on TV cooking shows.

“Paprika and sesame seed are two of the most commonly used spices in home kitchens across the country,” said Steve Logan, executive chef at McCormick. “These new variations give people the chance to impress their friends and family with restaurant-quality flavor.” Here, Chef Logan takes a closer look at smoked paprika and black sesame and easy ways to use them.

• McCormick® Gourmet Collection® Smoked Paprika – “This is definitely not your grandmother’s paprika,” says Chef Logan. Sweet Spanish paprika peppers get a distinctive, smoky flavor when naturally smoked over wood planks. Smoked paprika adds a new dimension of flavor to Spanish tapas, Tex-Mex chili, quesadillas, and roasted dishes, such as chicken, fish, pork tenderloin, and potatoes.
• McCormick® Gourmet Collection® Black Sesame Seed – Tasty, trendy and bold, black sesame seed adds color, texture and flavor to sweet and savory dishes. Sourced from India, black sesame seed is used in crusts for tuna and sushi by many chefs. Home cooks will love the look and flavor it adds to rice, noodle dishes, pork and chicken. Chef Logan recommends this unique idea: roll a log of goat cheese in black sesame seed, then slice and place on top of your favorite salad.

The suggested retail price for Smoked Paprika is $5.30; Black Sesame Seed is $4.85. These two spices join the Gourmet Collection family of more than 110 premium flavors, including Lemon Grass, Ancho and Chipotle Chile Peppers, Wasabi, and Garam Masala. Look for them in the spice aisle of grocery stores nationwide this fall.

Following are some recipes that showcase the flavors of smoked paprika and black sesame seed.

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).

Smoked Paprika-Rubbed Steak Fajitas

Prep Time: 20 minutes
Cook Time: 15 minutes

Smoky flavor is the star in Smoked Paprika-Rubbed Steak Fajitas. Olives and feta cheese offer a Mediterranean twist on the sizzling favorite.

Ingredients:

1 tablespoon McCormick® Gourmet Collection® Smoked Paprika
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon salt
1/4 teaspoon McCormick® Ground Black Pepper
1 1/4 pounds boneless top sirloin steak (about 1-inch thick)
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 large Spanish onion, halved and thinly sliced (2 cups)
2/3 cup pitted Spanish olives, quartered
8 flour tortillas (8-inch), warmed
4 ounces crumbled feta cheese

Directions:

1. Preheat broiler. Mix paprika, garlic powder, oregano, salt and pepper in large bowl. Rub 1 tablespoon of the spice mixture on both sides of steak. Arrange beef in bottom of foil-lined baking pan. Stir oil and vinegar into remaining spice mixture. Add onions; toss until coated. Arrange around steak in pan.
2. Broil 3 to 4 inches from heat 15 minutes or until desired doneness, turning once and stirring onions. Let steak stand 5 minutes before slicing. Cut steak in half lengthwise and then into thin slices.
3. Mix steak, onions, pan juices and olives. Place 1/3 cup in center of each warmed tortilla. Sprinkle each with feta cheese. Fold over sides of tortilla to serve.

Makes 8 servings.

Nutritional Information Per Serving:
About 328 Calories, Fat 16g, Protein 21g, Carbohydrates 25g, Cholesterol 42mg, Sodium 803mg, Fiber 1g

Smoky Sausage & Peppers with Apple Recipe

Prep Time: 10 minutes
Cook Time: 16 minutes

This one-dish, stove-top supper is a perfect weeknight meal. Smoked paprika teams up with fall favorites to recreate a classic.

Ingredients:

2 tablespoons olive oil
1 sweet white onion, cut into thin wedges (1 cup)
1 medium red bell pepper, cut into thin strips (1 cup)
1 tablespoon McCormick® Gourmet Collection® Smoked Paprika
1 package (13 ounces) apple chicken sausage, cut diagonally into 3/4-inch pieces*
1 cup thinly sliced peeled apple
1 cup apple cider
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Thyme Leaves
1/8 teaspoon McCormick® Ground Red Pepper

*Or use 1 package (16 ounces) precooked smoked sausage or kielbasa

Directions:

1. Heat oil in large skillet on medium heat. Add onions and bell pepper; cook and stir 5 minutes or until onions are translucent. Add paprika; cook and stir 1 minute.
2. Stir in remaining ingredients. Bring to boil; reduce heat and simmer 10 minutes or until apples are tender. Serve over rice, if desired.

Makes 4 servings.

Nutritional Information Per Serving:
About 325 Calories, Fat 21g, Protein 15g, Carbohydrates 19g, Cholesterol 82mg, Sodium 695mg, Fiber 2g

Sesame Peanut Noodle Bowl Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes

This noodle bowl is ready – start to finish – in just 20 minutes, quicker than a trip to your favorite Thai take-out spot.

Ingredients:

1 tablespoon McCormick® Gourmet Collection® Black Sesame Seed
8 ounces spaghetti
1/4 cup peanut butter
3 tablespoons soy sauce
3 tablespoons rice or white wine vinegar
2 tablespoons sesame oil
1 tablespoon brown sugar
1/4 teaspoon McCormick® Ground Ginger
1/4 teaspoon McCormick® Crushed Red Pepper
1 cup coarsely shredded carrots
2 tablespoons thinly sliced green onions (green part only)

Directions:

1. Cook spaghetti as directed on package. Meanwhile, mix peanut butter, soy sauce, vinegar, sesame oil, sugar, ginger and red pepper in large bowl with wire whisk until smooth. Stir in carrots and sesame seed.
2. Drain spaghetti, reserving 1/4 cup of the cooking water. Add spaghetti and water to sesame seed mixture; toss to coat well. Sprinkle with green onions. Serve warm.

Makes 4 servings.

Nutritional Information Per Serving:
About 401 Calories, Fat 17g, Protein 13g, Carbohydrates 49g, Cholesterol 0mg, Sodium 792mg, Fiber 5g

Sesame Crusted Pork Chops with Maple Vegetable Stir-Fry Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes

Black sesame seed creates a colorful crust for pork chops, while sealing in the juices. Maple syrup adds a touch of sweetness to balance the heat and offer unique flavor.

Ingredients:

Pork Chops
1/3 cup plain breadcrumbs
1/4 cup McCormick® Gourmet Collection® Black Sesame Seed
1 teaspoon McCormick® Garlic Powder, divided
1 teaspoon salt
6 boneless pork chops (about 3/4-inch thick)
3 tablespoons sesame oil, divided

Maple Vegetable Stir-Fry
1/4 cup maple syrup
1/4 cup light soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
1/2 teaspoon McCormick® Crushed Red Pepper
1 medium red onion, cut into thin wedges (1 1/2 cups)
1 medium red bell pepper, cut into bite-size strips (1 cup)
1 package (6 ounces) baby spinach leaves

Directions:

1. Mix breadcrumbs, sesame seed, 1/2 teaspoon garlic powder and salt on a plate. Moisten pork chops lightly with water. Coat evenly with crumb mixture.
2. Heat 2 tablespoons of the sesame oil in large nonstick skillet on medium heat. Add pork chops; cook 8 minutes or until desired doneness, turning once. Remove from skillet; keep warm.
3. Mix maple syrup, soy sauce, vinegar, remaining 1/2 teaspoon garlic powder, cornstarch and crushed red pepper in small bowl until smooth; set aside. Heat remaining 1 tablespoon sesame oil in skillet on medium heat. Add onion and bell pepper; cook and stir 3 minutes. Restir maple syrup mixture. Add to skillet; stirring constantly, bring to boil, 1 minute. Pour into large bowl. Add spinach; toss gently just until spinach is wilted. Slice pork chops and serve over spinach mixture.

Makes 6 servings.

Nutritional Information Per Serving:
About 389 Calories, Fat 21g, Protein 28g, Carbohydrates 22g, Cholesterol 70mg, Sodium 952mg, Fiber 3g

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