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Creole mustard and shellfish are the fifth of the pairings in McCormick’s 2010 flavor trends. Creole mustard is a staple in New Orleans cuisine. It can be used as a sandwich condiment, a marinade for meat, a dip and incorporated into seafood dishes. Creole mustard is grainier in appearance and tastes tangier than other mustards…
Continue reading “RECIPE: Fried Green Tomatoes With Crab & Creole Mustard”
Pairing #4 in McCormick’s Top Food Trends of 2010 is chives and fish sauce. You may have had the combination in an Asian restaurant. Now, you can enjoy it at home. Chives are the smallest member of the onion family. The part used for culinary dishes is the thin, hollow, tubular leaves that resemble large…
Continue reading “RECIPE: “Deconstructed” Spring Roll Salad”
Peanut butter cake with malted PB ice cream….and some caramelized peanuts, candied bacon and white beer foam. You can do it! Photo courtesy PB&+Co. If you love peanut butter, enjoy it in more than sandwiches, satay and PB cookies. Challenge culinary school students to create gourmet desserts with it. That’s what Peanut Butter & Company…
Continue reading “TIP OF THE DAY: Peanut Butter Makes Great Desserts”
Pairing #3 of McCormick’s 2010 Food Trends is Caraway & Bitter Greens. Caraway seeds are actually a fruit, not a seed. The caraway plant looks similar to a carrot plant, with feathery leaves and thread-like divisions. The “seeds” are small, crescent-shaped achenes (an achene is a one-seeded fruit; the seed has a thin wall, such…
Continue reading “FOOD TRENDS RECIPE: Grilled Bitter Greens & Blue Cheese Salad With Caraway Peach Dressing”
You’ve used bay leaves in cooking, but how about preserved lemons? The combo is one of McCormick’s 2010 flavor trends. Preserved lemon is a condiment made of lemons that have been pickled in a brine of water, lemon juice, salt and sometimes, spices (they’re pickled lemons). The lemons then ferment at room temperature for weeks,…
Continue reading “RECIPE: Bay Leaves & Preserved Lemons Rock Tortellini”
