Grilling Edition Flavor Forecast Fans the Flames of Flavor
Recipes links Below
Hunt Valley, Md. (April 22, 2010)
The sweet, spicy combination of red chili sauce and mango is one of seven flavor pairings America will be layering on this grilling season. The experts at McCormick have lifted the lid on the first-ever Grilling Edition of their signature Flavor Forecast, identifying top sizzling pairings and summer flavor trends.
“This season, expect to see backyard grillers experimenting with flavor layering – high-impact combinations of rubs, marinades, glazes and more – to boost flavor before, during and after grilling,” said Kevan Vetter, Executive Chef at McCormick. “Another exciting trend is taking cues from traditional cocktail flavors and ingredients – rediscovering them as inspiration on the grill.”
Here are the top five trends turning up the heat on flavor this year, according to the McCormick Flavor Forecast 2010: Grilling Edition:
¬∑ Backyard Bistro - The surging popularity of at-home entertaining continues as grillers recreate the foods and flavors from their favorite eateries.
¬∑ Layer It On! - Grill masters are embracing creativity by merging marinades, rubs, brines, mops, sauces and more.
¬∑ Fired Up Fruit - Grilled fruits are being skewered alongside meats, pureed to make tenderizing marinades, & chopped for salsas and relishes.
¬∑ Ethnic Sizzle - Nearly every cuisine around the globe claims a place on the grill – especially current favorites like Caribbean, Latin, Thai, Vietnamese and Indian.
¬∑ Shaken, Stirred & Grilled - Using flavorful spirits in place of vinegars or other liquids is paving the way for new combinations like mojito marinades and bourbon-spiked pork tenderloin.
These delicious driving forces will showcase flavors that combine everything from sweet and spicy to warm and smoky, according to Vetter. The experts at McCormick have identified these seven pairings (with recipes:
¬∑ Applewood & Plum - Juicy plums accent the smokiness of applewood and add adventurous flair to all-American barbecue.
RECIPE: Applewood Grilled Shrimp & Plum Salad with Cinnamon-Honey Dressing
RECIPE: Applewood Rubbed Ribs with Daikon-Plum Slaw
¬∑ Cilantro & Lime – Cutting across the diverse cuisines, this bright and zingy pair is a refreshing taste of summertime.
RECIPE: Grilled Potato Salad with Cilantro-Lime Chimichurri
¬∑ Rosemary & Fig – Figs are an unexpected and regionally inspired match for aromatic rosemary.
RECIPE: Tuscan Grilled Lamb Chops with Warm White Beans Proven√ßal
RECIPE: Rosemary-Grilled Game Hens with Fresh Figs
¬∑ Chipotle & Maple – This culinary comingling delivers an updated take on smoky, spicy and sweet.
RECIPE: Grilled Corn with Smokehouse Maple Chipotle Butter
¬∑ Brown Sugar & Bourbon – A versatile duo that brings a delicious dose of Southern charm to the patio.
RECIPE: Brown Sugar Bourbon Pork Tenderloin with Grilled Cornbread and Peaches
¬∑ Cinnamon & Coffee – Bold and confident – with just the right edge of bitterness.
RECIPE: Cinnamon Mocha Ice Cream Sandwiches with Grilled Strawberries
RECIPE: Cinnamon-Coffee Marinated Steak
¬∑ Red Chili Sauce & Mango –The unmistakable flavor of mango takes hot or sweet red chili sauce far beyond mere ‘condiment status’
RECIPE: Thai Grilled Flatbread with Mango & Sweet Chili Sauce
RECIPE: Caribbean Turkey Burgers with Fiery Mango Salsa
About the Flavor Forecast
For the past decade, McCormick has identified emerging flavors through an annual forecast. This year, McCormick has taken an in-depth look at grilling with an eye on the latest trends fueling the flames of flavor.
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. Today it is a global leader in the sale of spices, herbs and seasonings. McCormick sources high quality ingredients from far-reaching destinations to bring a world of flavors to consumers.