Lemony Herb Mayonnaise 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. Prep Time: 5 minutes 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 MIX all ingredients in small bowl until well blended. Cover. REFRIGERATE until ready to serve. Makes 1/2 cup or 8 (1-tablespoon) servings.
Worcestershire Pub Mustard Serve this robust Worcestershire and cracked black pepper flavored mustard on grilled hot dogs, bratwurst or other sausages. Prep Time: 1 minute 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. REFRIGERATE until ready to serve. Makes 1/2 cup or 8 (1-tablespoon) servings.
Smoky Tomato Ketchup with Poblano Chile This DIY ketchup gets its rich flavor from smoked tomatoes, onion, poblano chile, and Grill Mates Smokehouse Maple Seasoning. Complements burgers, hot dogs and more. Prep Time: 30 minutes Cook Time: 1 1/2 hours 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. Makes 5 cups or 20 (1/4-cup) servings. Test Kitchen Tips: 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 clean covered container in refrigerator up to 2 weeks.
Sweet Cucumber Chips Sweet cucumber chips taste so fresh and complement any sandwich. Prep Time: 20 minutes Cook Time: 10 minutes 2 pounds pickling cucumbers (4 to 5 inches long) 2 1/2 cups distilled white vinegar (5% acidity) 2 cups sugar 1/4 cup McCormick Minced Onions 2 tablespoons non-iodized 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 4 hot sterilized pint or 8 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. LADLE 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.
Zesty Corn Bell Pepper Relish Enjoy the flavor of fresh picked corn by capturing it in this colorful relish. This refrigerator relish tastes as good as old-fashioned home-canned pickle relish, but with lots less fuss. Prep Time: 45 minutes Cook Time: 30 minutes 6 cups cooked whole kernel yellow corn (9 to 12 medium ears) 1 1/2 cups diced red bell pepper (1 large) 1 cup diced green bell pepper (1 medium) 1 cup finely chopped onion (1 medium) 2 1/2 cups distilled white vinegar (5% acidity) 1 1/2 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. Store in refrigerator up to 3 months. Makes 4 pint or 8 half-pint jars. Cooking Tip: Husk corn, remove silk and rinse well. Cook ears of corn in boiling water (after return to boil) 3 minutes. Cool in cold water. Cut kernels from cobs. Do not scrape cobs.
Spicy Teriyaki-Marinated Flank Steak with Grilled Peaches Massaging this sweet and spicy teriyaki marinade into flank steak for just five minutes is all you need to get maximum flavor. Grill summer peaches along with the meat and serve as a sweet, juicy accompaniment. Prep Time: 10 minutes Cook Time: 16 minutes 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 1 1/2 pounds flank steak 3 ripe peaches, quartered MIX 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.
Grilled Sweet Tea & Soy Pork Tenderloin Start with Grill Mates Smokin Sweet Tea Marinade and add soy sauce, sesame seeds and ground ginger to create a flavorful Asian-inspired marinade for pork tenderloin. Massaging the marinade into the pork for just five minutes gives you maximum flavor without needing marinating time in the refrigerator. Prep Time: 10 minutes Cook Time: 30 minutes 1 package McCormick Grill Mates Smokin Sweet Tea Marinade 1/4 cup vegetable oil 2 tablespoons soy sauce 2 tablespoons cider vinegar 1 tablespoon McCormick Sesame Seed 1/2 teaspoon McCormick Ground Ginger 2 pork tenderloins (about 1 pound each) MIX all ingredients except pork in small bowl. Reserve 2 tablespoons marinade for brushing. PLACE pork in large resealable plastic bag. Add remaining marinade; turn to coat well. Massage pork and marinade for 4 to 5 minutes. Remove pork from marinade. Discard any remaining marinade. GRILL pork over medium heat 25 to 30 minutes or until desired doneness, turning occasionally and brushing with reserved marinade. Discard any remaining marinade. Makes 8 servings.
Grilled Asian Orange-Ginger Chicken This versatile Asian marinade of orange and soy sauce with sesame seed, ginger and crushed red pepper is great on chicken as well as flank steak and pork tenderloin. Massaging the marinade into the meat for just five minutes gives you maximum flavor without needing marinating time in the refrigerator. Prep Time: 10 minutes Cook Time: 14 minutes 1/4 cup orange juice 1/4 cup soy sauce 1/4 cup vegetable oil 2 tablespoons McCormick Sesame Seed 1 tablespoon McCormick Garlic Powder 1 tablespoon McCormick Ground Ginger 1 tablespoon grated orange peel 1/2 teaspoon McCormick Crushed Red Pepper 1 1/2 pounds boneless skinless chicken breasts MIX all ingredients except chicken in medium bowl. Reserve 2 tablespoons marinade for brushing. PLACE chicken in large resealable bag. Add remaining marinade; turn to coat well. Massage chicken and marinade for 4 to 5 minutes. Remove chicken from marinade. Discard any remaining marinade. GRILL chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with reserved marinade. Discard any remaining marinade. Makes 6 servings.
Grilled Moroccan Spice Chicken Liven up grilled chicken with a Moroccan-inspired marinade of lemon juice, olive oil, honey and aromatic spices. Massaging the marinade into the chicken for just five minutes gives you maximum flavor without needing marinating time in the refrigerator. Prep Time: 10 minutes Cook Time: 14 minutes 1/3 cup lemon juice 1/3 cup olive oil 2 tablespoons honey 2 tablespoons McCormick Minced Onions 1 teaspoon McCormick Ground Cumin 1 teaspoon McCormick Ground Turmeric 1/2 teaspoon McCormick Coarse Ground Black Pepper 1/2 teaspoon McCormick Ground Cinnamon 1/2 teaspoon McCormick Crushed Red Pepper 1/2 teaspoon salt 1 1/2 pounds boneless skinless chicken breasts MIX all ingredients except chicken in medium bowl. Reserve 2 tablespoons marinade for brushing. PLACE chicken in large resealable bag. Add remaining marinade; turn to coat well. Massage chicken and marinade for 4 to 5 minutes. Remove chicken from marinade. Discard any remaining marinade. GRILL chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with reserved marinade. Discard any remaining marinade. Makes 6 servings.
Indian Curry & Yogurt Marinated Chicken This tandoori-style chicken is flavored by a rich marinade of yogurt, lemon juice and aromatic curry powder. Massaging the marinade into the chicken for just five minutes gives you maximum flavor without needing marinating time in the refrigerator. Prep Time: 10 minutes Cook Time: 14 minutes 1 cup plain yogurt 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon McCormick Curry Powder 1 teaspoon McCormick Minced Garlic 1 teaspoon McCormick Minced Onions 1/2 teaspoon McCormick Coarse Ground Black Pepper 1/2 teaspoon salt 1 1/2 pounds boneless skinless chicken breasts MIX all ingredients except chicken in medium bowl. Reserve 2 tablespoons marinade for brushing. PLACE chicken in large resealable bag. Add remaining marinade; turn to coat well. Massage chicken and marinade for 4 to 5 minutes. Remove chicken from marinade. Discard any remaining marinade. GRILL chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with reserved marinade. Discard any remaining marinade. Makes 6 servings.
Fresh Lemonade with Grilled Lemons and Watermelon In this refreshing twist to lemonade, watermelon adds a pretty pink hue while grilled lemons add a smoky tart flavor. An accent of rosemary completes this great flavor. Prep Time: 15 minutes Cook Time: 5 minutes Simple Syrup: 1/2 cup sugar 1/2 cup water 1 tablespoon McCormick Rosemary Leaves 6 Meyer lemons, halved crosswise 4 cups seedless watermelon cubes 3 cups cold water FOR the Simple Syrup, mix sugar and water in small saucepan. Bring to boil. Remove from heat. Add rosemary; let stand 10 minutes, stirring occasionally to dissolve sugar. Strain. Cover and refrigerate until well chilled. CUT 4 of the lemons in half crosswise. Cut remaining 2 lemons into slices. Grill lemon halves and slices over medium heat 4 to 5 minutes or until lightly charred. Set lemon slices aside for garnish. Squeeze juice from lemon halves to yield 1/2 cup juice. PLACE watermelon cubes and lemon juice in blender container; cover. Blend on high speed until smooth. Pour fruit mixture into large pitcher. Add Simple Syrup and cold water; mix well. Serve in ice-filled beverage glasses. Garnish with reserved lemon slices. Makes 8 servings. Substitution Tip: Use 5 regular lemons in place of the Meyer lemons. Sweeten to taste with additional sugar, if desired.
Summer Sangria with Grilled Fruit The refreshing combination of fresh fruit, wine and fizzy soda is the perfect beverage for summertime entertaining. Before you grill your food, char orange and limes slices on the grill to add extra depth and sweetness to the sangria. Prep Time: 10 minutes Refrigerate: 2 hours Cook Time: 12 minutes 3 seedless oranges 3 limes Sugar 1 bottle (750 ml) red wine, such as Zinfandel 1 cup orange juice 1/4 cup orange-flavored liqueur, such as Triple Sec 4 McCormick Cinnamon Sticks 2 cups cold lemon-lime soda 3 cups ice cubes CUT ends off oranges and limes then cut fruit crosswise into 1/2-inch thick slices. Dip cut sides of fruit into sugar. Grill fruit slices over medium heat 10 to 12 minutes or until lightly charred, turning occasionally. MIX wine, orange juice, liqueur, cinnamon sticks and grilled fruit in large pitcher until well blended. Stir in sugar to taste, if desired. REFRIGERATE at least 2 hours or until ready to serve. Just before serving, stir in soda and ice. Makes 10 servings.
Tiki Torched Piña Colada Deepen the flavor of a classic piña colada by grilling the pineapple before blending with the coconut milk, rum and crushed ice. Prep Time: 15 minutes Cook Time: 8 minutes 1 medium pineapple, peeled, cored and cut into 1/2-inch thick slices 1 can (13.66 ounces) Thai Kitchen Coconut Milk 3/4 cup pineapple juice 1/2 cup light rum 1/2 cup sugar 4 cups crushed ice GRILL pineapple slices over medium heat 6 to 8 minutes or until lightly charred, turning occasionally. Cut 2 of the slices into wedges. Set aside. Coarsely chop remaining pineapple. PLACE chopped pineapple, coconut milk, pineapple juice, rum and sugar in blender container; cover. Blend on high speed until smooth. Add ice; blend until slushy. Pour into beverage glasses. Garnish with grilled pineapple wedges. Makes 8 servings. Grilled Pineapple Piña Colada Mocktail: Prepare as directed, adding 2 teaspoons McCormick Imitation Rum Extract in place of the rum.
Sweet Tea Lemonade Summer in the South is synonymous with a tall, icy-cold glass of sweet tea or lemonade. Prepare this Southern classic with grilled lemons to add a smoky twist. Prep Time: 15 minutes Cook Time: 6 minutes 3 lemons, halved crosswise 4 ripe white peaches or nectarines, quartered 4 cups water 2 family-size tea bags or 6 regular tea bags 1 cup loosely packed fresh mint leaves 1 1/4 cups sugar 3 cups cold water GRILL lemon halves, cut-sides down, over medium heat 5 to 6 minutes or until lightly charred. Grill peach wedges over medium heat 1 to 2 minutes per side or until lightly charred. Set peaches aside. Squeeze juice from lemon halves to yield 1/2 cup juice. BRING 4 cups water to boil in medium saucepan. Add tea bags and mint. Let steep 10 minutes. Discard tea bags and mint leaves. Add sugar; stir until dissolved. POUR tea into large pitcher. Add 3 cups cold water and lemon juice; mix well. Add grilled peaches. Pour into ice-filled beverage glasses. Makes 8 servings. Test Kitchen Tips: For an added kick, stir in 1/2 cup bourbon whiskey with the cold water. To prepare with frozen lemonade concentrate, omit grilled lemons. Decrease sugar to 1/2 cup in the tea. Add 1 container (6 ounces) lemonade concentrate to the pitcher with the cold water.
Chocolate Pretzel Social S mores At your next BBQ, create a build-your-own s mores bar where guests customize their very own layered s mores-inspired desserts, starting with a fluffy Vanilla Marshmallow Creme. In this version, we ve layered crushed chocolate-covered pretzels with peanuts and caramel sauce. Prep Time: 20 minutes Vanilla Marshmallow Creme: 1 jar (7 ounces) marshmallow creme 4 ounces (1/2 package) cream cheese, softened 1 tablespoon McCormick Pure Vanilla Extract 1 tub (8 ounces) frozen whipped topping, thawed S mores Layers: 1 cup coarsely crushed chocolate-covered pretzels, divided 1 cup coarsely chopped peanuts, divided 1 cup caramel sauce, divided FOR the Vanilla Marshmallow Creme, beat marshmallow creme, cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping until well blended. SPOON 1 tablespoon each of the crushed pretzels and chopped peanuts into each of 8 dessert glasses. Layer each glass with 1/4 cup Vanilla Marshmallow Creme, 2 tablespoons caramel sauce and 1 tablespoon each crushed pretzels and peanuts. Top each glass with 1/4 cup Vanilla Marshmallow Creme. Garnish with whole chocolate-covered pretzels, chopped peanuts and grilled strawberries, if desired. Makes 8 servings. Classic Social S mores: Use coarsely crushed graham crackers in place of the pretzels and chocolate sauce in place of the caramel sauce. Add chopped peanut layer, if desired. Garnish as desired. Peach Melba Social S mores: Use coarsely crushed shortbread cookies in place of the pretzels, chopped grilled peaches in place of the peanuts and raspberry jam in place of the caramel sauce. Garnish as desired. Raspberry Lemon Bar Social S mores: Use coarsely crushed sugar cookies in place of the pretzels, halved raspberries in place of the peanuts and lemon curd in place of the caramel sauce. Garnish as desired.
Banana Split Social S mores: Use coarsely crushed vanilla wafers in place of the pretzels, 1/2 cup each chopped grilled bananas and strawberries in place of the peanuts and chocolate sauce in place of the caramel sauce. Garnish as desired. Peanut Brittle Social S mores: Use coarsely crushed peanut butter cookies in place of the pretzels and 1/2 cup each chopped peanuts and toffee bits in place of the 1 cup peanuts. Layer with caramel sauce. Garnish as desired. How to grill fruit: Grill whole peeled banana over medium heat 4 to 5 minutes or until lightly charred, turning occasionally. Grill strawberries and peach slices over medium heat 1 to 2 minutes. To prevent strawberries and peach slices from falling through the grill grates, thread them onto skewers or place them on a grill pan.
Molasses-Bacon Pork Tenderloin with Smoked Tomatoes Adding wood chips to the grill enhances the smokiness of the pork. Sprinkle with Grill Mates Molasses Bacon Seasoning to add the perfect savory flavor. Smoke an assortment of heirloom tomatoes alongside the pork as a bright, summery side. Prep Time: 15 minutes Cook Time: 30 minutes 1 cup hickory or pecan wood chips 2 pounds assorted heirloom tomatoes 2 tablespoons olive oil, divided 1 pork tenderloin (about 1 1/2 pounds) 2 tablespoons McCormick Grill Mates Molasses Bacon Seasoning SOAK wood chips in enough water to cover for 1 hour. Drain. Fill smoker box with wet wood chips. Place smoker box on 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. CUT larger tomatoes in half. Toss tomatoes with 1 tablespoon of the oil. Brush pork tenderloin with remaining 1 tablespoon oil. Sprinkle evenly with Seasoning. Place pork on grill rack. Close lid. GRILL 25 minutes or until pork is desired doneness, turning occasionally. Add tomatoes during last 5 minutes of grilling. Slice pork and serve with smoked tomatoes. Makes 6 servings. Test Kitchen Tip: If your grill does not have a smoker box, 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.
Slow and Low Smokin Texas BBQ Brisket This Texas brisket delivers authentic pit-master flavor thanks to the expertly-blended spices in Grill Mates Slow & Low Smokin Texas BBQ Rub. For more wood smoke flavor, see the Smoking Tip. Prep Time: 15 minutes Cook Time: 3 hrs. 30 minutes 1 package McCormick Grill Mates Slow & Low Smokin Texas BBQ Rub 4 pounds beef, such as brisket or chuck roast (2-inch thick) RUB Seasoning over beef. Place beef, fat side up, in 13x9-inch foil pan. Cover with foil. Refrigerate overnight. PREPARE grill for indirect medium-low heat (275 F to 300 F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place covered beef in pan on unlit side of grill. Close grill. GRILL 2 1/2 to 3 hours or until internal temperature of thickest part of beef is 180 F to 185 F. Carefully remove pan from grill. RETURN beef to grill, placing it directly on unlit side. Cook 30 minutes longer or until beef forms a crust on internal temperature is 190 F to 200 F. REMOVE beef from grill. Let stand 10 minutes. Slice and serve with warm pan juices, if desired. Makes 12 servings. Cooking Tips: Note: To maintain medium-low heat (275 F to 300 F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate. Sweet n Smoky Brisket: Brush 1/2 cup of your favorite barbecue sauce on brisket during last 10 minutes of cooking. Texas BBQ Brisket Sliders: Serve brisket in slider rolls topped barbecue sauce and coleslaw. Oven Directions: Season and refrigerate brisket as directed. Bake, covered, in preheated 300ºF oven 2 hours. Remove foil. Bake 1 to 1 1/2 hour longer or until meat is tender.
Smoking Tip: Soak 1 cup pecan or mesquite wood chips in enough water to cover for 1 hour. Drain. Fill smoker box with wet wood chips. (If your grill does not have a smoker box, place wood chips on a large sheet of heavy duty foil. Fold up sides to form a pouch. Poke several holes in foil.) Place smoker box under grill rack on one side of grill. Close lid. Continue as directed on Step 2. The side of the grill with the smoker box should be the lit side. Refill the smoker box with wet wood chips as needed.
Mediterranean Smoked Salmon with Spinach Salad Adding wood chips to the grill imparts a smoky, sweet flavor to this bright Mediterranean salmon salad. Prep Time: 15 minutes Cook Time: 14 minutes 1 cup pecan or alder wood chips 1 pound salmon fillet, cut into 4 portions 1/2 cup Lawry s Mediterranean Herb & White Wine Marinade with Lemon Juice & Garlic, divided 2 tablespoons olive oil 2 tablespoons white wine vinegar 1 package (6 ounces) baby spinach leaves 1 cup grape tomatoes, halved 1 small cucumber, halved lengthwise and sliced thin 1/2 cup thinly sliced red onion 1/2 cup crumbled feta cheese SOAK wood chips in enough water to cover for 1 hour. Place salmon in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes. DRAIN wood chips. 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. REMOVE salmon from marinade. Discard any remaining marinade. Grill salmon over medium heat 6 to 7 minutes per side or until fish flakes easily with a fork, brushing with 2 tablespoons of the remaining marinade. MEANWHILE, mix remaining 2 tablespoons marinade, oil and vinegar in small bowl until well blended. Divide spinach among 4 plates. Top with tomatoes, cucumber, red onion and feta cheese. Serve salmon over salad. Drizzle with dressing. Makes 4 servings. To grill salmon without smoking: Omit wood chips. Marinate salmon as directed in Step 1. Continue as directed in Step 3.
Easy Smoked Vegetables Adding wood chips to your gas and charcoal grill imparts a smoky, savory flavor to seasonal vegetables. Dressed up with Montreal Chicken Seasoning, these veggies are sure to be showstoppers. Prep Time: 15 minutes Cook Time: 15 minutes 1 cup pecan or maple wood chips 1 ear fresh corn, husks and silk strands removed, corn cut into 1-inch pieces 1 medium yellow squash, cut into 1/2-inch thick slices 1 small red onion, cut into thin wedges 1 small green bell pepper, cut into 1-inch strips 1 small red bell pepper, cut into 1-inch strips 1 small yellow bell pepper, cut into 1-inch strips 1 cup mushrooms, halved 2 tablespoons vegetable oil 2 tablespoons McCormick Grill Mates Montreal Chicken Seasoning SOAK wood chips in enough water to cover for 1 hour. Drain. Fill smoker tray with wet wood chips. Place smoker tray on 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. MEANWHILE, toss vegetables with oil in large bowl. Sprinkle with Seasoning; toss to coat well. Place vegetables in grill basket, grill rack or thread onto skewers. GRILL over medium heat for 10 to 12 minutes or until vegetables are tender, turning occasionally. Makes 6 servings. Test Kitchen 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.
Arugula & Pine Nut Pesto This fresh pesto makes a delectable accompaniment for grilled bread, chicken, pasta or potato salad. Prep Time: 15 minutes 1 package (5 ounces) arugula leaves 1/2 cup grated Parmesan cheese 1/2 cup pine nuts 1 teaspoon McCormick Garlic Powder 1 teaspoon Lawry s Seasoned Salt 1/4 teaspoon McCormick Ground Black Pepper 1/3 cup olive oil PLACE arugula, Parmesan cheese, pine nuts, garlic powder, seasoned salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth. STORE in tightly covered container in refrigerator up to 1 week. Makes 1 1/2 cups or 6 (1/4-cup) servings. Serving Suggestion: Brush both sides of naan with olive oil. Sprinkle top with McCormick Grill Mates Backyard Brick Oven Seasoning. Grill over medium heat 1 to 2 minutes per side or until grill marks appear. Top with pesto. Test Kitchen Tip: Pour pesto into ice cube trays; freeze until firm. Place pesto cubes in freezerweight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.
Peach, Sweet Onion & Whiskey Chutney Whiskey adds smoky caramel flavor to this fresh peach and sweet onion chutney. Serve alongside grilled biscuits, sausages, pork chops or chicken. Prep Time: 15 minutes Cook Time: 10 minutes 1 tablespoon vegetable oil 1 medium sweet onion, such as Vidalia, chopped 1/3 cup raisins 3 tablespoons sugar 1 teaspoon McCormick Ground Cinnamon 1/2 teaspoon McCormick Gourmet Collection Chile Pepper Ancho 1/2 teaspoon salt 3 tablespoons bourbon whiskey 3 ripe peaches, diced (2 cups) 2 tablespoons fresh lemon juice 1/2 teaspoon McCormick Pure Vanilla Extract HEAT oil in medium skillet on medium heat. Add onion; cook and stir 5 minutes or until just caramelized. Add raisins, sugar, cinnamon, ancho chile pepper and salt; cook and stir 1 minute. Add bourbon whiskey; stir to loosen browned bits in bottom of skillet. MIX peaches, lemon juice and vanilla in medium bowl. Add onion mixture; mix well. Cover. REFRIGERATE at least 1 hour to blend flavors. Test Kitchen Tip: Store chutney in clean covered container in refrigerator up to 1 week.
Backyard Brick Oven Pizza Burgers Grill Mates Backyard Brick Oven Seasoning add spicy heat to burgers. Add pizza sauce, mozzarella cheese and toppings to make it a pizza burger. Prep Time: 15 minutes Cook Time: 12 minutes 1 1/2 pounds ground beef 1 cup shredded mozzarella cheese, divided 1 tablespoon McCormick Grill Mates Backyard Brick Oven Seasoning 1/2 cup pizza sauce 6 ciabatta rolls 2 plum tomatoes, each cut into 6 thin slices MIX ground beef, 1/2 cup of the cheese and Seasoning in large bowl until well blended. Shape into 6 patties. GRILL burgers over medium heat 4 to 6 minutes per side or until cooked through (internal temperature of 160 F). Top burgers with pizza sauce and remaining 1/2 cup cheese 1 minute before cooking is completed. SERVE burgers on rolls. Top with tomato slices and sprinkle with additional Seasoning, if desired. Makes 6 servings. Serving Suggestion: Top burgers with your favorite pizza toppings, such as sliced pepperoni, mushrooms, red onion or olives.
Mediterranean Salsa Serve this versatile salsa as an appetizer with pita chips. It's also delicious served as a condiment with grilled meat or seafood. Prep Time: 10 minutes 1 cup finely chopped plum tomatoes 2 tablespoons olive oil 1 tablespoon cider vinegar 2 teaspoons McCormick Basil Leaves 1 teaspoon McCormick Oregano Leaves 1/2 teaspoon McCormick Onion Salt MIX all ingredients in medium bowl. Let stand at room temperature 30 minutes to blend flavors. SERVE with pita chips. Makes 1 cup or 8 (2-tablespoon) servings. Flavor Variations: Greek Salsa: Stir 1/4 cup crumbled feta cheese and 1/4 teaspoon McCormick Gourmet Collection Mint Flakes into the tomato mixture. Italian Salsa: Substitute 1 1/2 teaspoons McCormick Perfect Pinch Italian Seasoning and 1/2 teaspoon McCormick Garlic Powder for the basil, oregano and onion salt.
Classic Hummus Keep a can of chickpeas in your pantry for impromptu entertaining. You can easily prepare hummus, a Middle Eastern chickpea dip. Prep Time: 10 minutes 1 can (15 ounces) chickpeas 1 tablespoon McCormick California Style Minced Garlic made from Fresh Garlic 1 tablespoon lemon juice 1 teaspoon McCormick Ground Cumin 1/4 teaspoon McCormick Crushed Red Pepper 1/4 teaspoon salt 1 tablespoon olive oil Garnishes such as chopped green onions, chopped olives and chopped tomato (optional) DRAIN chickpeas, reserving 1/4 cup of the liquid. Place chickpeas, garlic, lemon juice, cumin, red pepper and salt in food processor; cover. Process until smooth, scraping down sides as necessary. Add reserved liquid; process until smooth. SPOON hummus into serving bowl. Drizzle with olive oil. Garnish with toppings as desired. Serve with pita chips or warm pita wedges. Store hummus in airtight container in refrigerator up to 2 days Makes 1 1/4 cups or 10 (2-tablespoon) servings. Nutrition Information Per Serving: 38 Calories, Fat 2g, Protein 1g, Carbohydrates 4g, Cholesterol 0mg, Sodium 120mg, Fiber 1g Test Kitchen Tip: Prepare as directed, substituting 2 teaspoons McCormick Garlic Powder for the Minced Garlic. Add 1/3 cup reserved chickpea liquid. Tahini Hummus: Stir in 2 tablespoons tahini (sesame seed paste).