Cool Summer Beverages

HUNT VALLEY, Md. (McCormick) – Grab your sunglasses, break out the blender and get ready to stir up a whole new kind of cool this summer. Ice cold beverages – fizzy, blended, shaken, or stirred – are a great way to escape the heat and enjoy healthy helpings of fresh fruit, creamy yogurt and ice cream and sparkling juices. Food colors and extracts, which are commonly used to brighten birthday treats and baked goods, can also add a bold splash of color and flavor to the season’s fruity and frosty thirst quenchers. Just add ice and fresh fruit, and let the sipping begin.

Kids’ Coolers

• Tie-dyes and lava lamps were the inspiration for Groovy Banana Blitz, a smoothie that is sure to become the kid-chic pool accessory this season. Kids will go bananas for this concoction, and moms will love that it’s also good for them. Just blend the kid-friendly fruit with vanilla yogurt, orange extract, and ice cubes. Divide the mixture and add a different neon food color to each part, then pour, alternately, into glasses and serve.
• Arctic Ade is perfect for “chillaxing” after a day at the skate park. Lemonade becomes electrified, when blended with ice cubes, club soda and a few drops of neon blue food color.
• There’s something for the glamour girls, too. Young ladies who love Shirley Temples will flip for the L’il Pink Lady, a frozen concoction of limeade, raspberry extract, ginger ale and a kiss of pink food color.

…And to Whet a More Grown-Up Whistle…

• Put an invigorating twist on sangria with Fresh Fruit Sparkler, a non-alcoholic cooler that showcases some of the season’s favorite fruits – grapes, oranges and berries, in a blend of sparkling grape and apple juices. Lemon extract adds a hint of citrus flavor.
• Who says ice cream sodas are for kids? Capture all the excitement of childhood with Chocolate Almond Soda, which combines chocolate syrup, almond extract and vanilla ice cream. It’s perfect for an afternoon drink or dessert.
• Tap into the tastes of the islands with Mango Madness, a slushy delight that blends the flavor of fresh mangoes with raspberry and rum extracts.
• Pineapple Coconut Cooler is a fun new take on the quintessential blender beverage – the piña colada. Pineapple sherbet, pineapple juice, coconut, rum, and vanilla extracts combine for this tropical refreshment.

Make a Splash with McCormick® Extracts

Helpful Hints For Adding Flavor to Beverages, Desserts, and More

Groovy Banana Blitz

Prep Time: 10 minutes

Ingredients in Groovy Banana Blitz
2 ripe bananas
2 cups ice cubes
1 container (6 ounces) vanilla yogurt
1 tablespoon sugar
1/4 teaspoon McCormick® Pure Orange Extract
McCormick® Assorted NEON! Food Colors

Directions

1. Mix all ingredients, except food colors, in blender; cover and blend on high speed until smooth.
2. Divide mixture evenly into 4 portions. Stir 6 drops of a different food color into each portion. Pour the different colors alternately into each of 3 tall glasses to serve.

Makes 3 servings.

Arctic Ade

Prep Time: 5 minutes

Ingredients in Arctic Ade
1 can (12 ounces) lemonade concentrate
2 cups ice cubes
1 cup water
1/4 cup sugar
4 drops Blue McCormick® Assorted NEON! Food Colors
2 cups club soda or seltzer, chilled

Directions

1. Place all ingredients, except club soda, in blender; cover, and blend on high speed until smooth.
2. Pour into large pitcher. Slowly stir in club soda.

Makes 5 servings.

L’il Pink Lady

Prep Time: 10 minutes

Ingredients in L’il Pink Lady
1 can (6 ounces) frozen limeade concentrate, plus one can water
2 cups ice cubes
1/4 cup sugar
2 teaspoons McCormick® Raspberry Extract
6 drops Pink McCormick® Assorted NEON! Food Colors
1 can (12 ounces) ginger ale, chilled

Directions

1. Place all ingredients, except ginger ale, in blender; cover, and blend on high speed until smooth.
2. Pour into large pitcher. Slowly stir in ginger ale.

Makes 5 servings.

Fresh Fruit Sparkler

Prep Time: 10 minutes

Ingredients in Fresh Fruit Sparkler
1 bottle (25.4 ounces) white sparkling grape juice, chilled
1/2 cup thawed frozen apple juice concentrate
1 teaspoon McCormick® Pure Lemon Extract
1 can (12 ounces) club soda or seltzer chilled
2 cups cut-up fresh fruit such as berries, grapes and oranges

Directions

1. Mix juice, concentrate and extract in large pitcher.
2. Slowly stir in club soda and fruit. Serve immediately in tall ice-filled glasses.

Makes 6 servings.

Chocolate Almond Soda

Prep Time: 5 minutes

Ingredients in Chocolate Almond Soda
1/2 cup chocolate syrup
1 teaspoon McCormick® Imitation Almond Extract
3 cups vanilla ice cream
1 bottle (1 liter) club soda or seltzer, chilled

Directions

1. Mix chocolate syrup and extract. Place 2 large scoops of ice cream in each of 4 tall glasses. Spoon 2 tablespoons of the syrup mixture into each glass.
2. Slowly pour 1 cup of the club soda into each glass. Serve immediately with straws and long spoons.

Makes 4 servings.

Mango Madness

Prep Time: 10 minutes

Ingredients Mango Madness
2 large mangos, peeled and cubed (3 cups)
2 cups ice cubes
1/2 cup orange juice
1 1/2 teaspoons McCormick® Raspberry Extract
1 teaspoon McCormick® Imitation Rum Extract

Directions

1. Place all ingredients in blender; cover. Blend on high speed until smooth and serve.

Makes 3 servings.

Pineapple Coconut Cooler

Prep Time: 5 minutes

Ingredients
2 cups pineapple juice, chilled
2 cups ice cubes
2 1/2 teaspoons McCormick® Imitation Coconut Extract
1 teaspoon McCormick® Imitation Rum Extract
1/2 teaspoon McCormick® Pure Vanilla Extract
4 drops Yellow McCormick® Assorted Food Colors & Egg Dye
2 cups pineapple sherbet

Directions

1. Place all ingredients, except sherbet, in blender; cover. Blend on high speed until ice is crushed.
2. Add sherbet; cover and blend until smooth. Garnish with pineapple slices and cherries, if desired.

Makes 5 servings.

Spice Place (www.spiceplace.com) Cooking Forums is announcing a contest to increase it's forum membership. The prizes include a Kitchen-Aid Stand Mixer and other cooking related products. It's a well moderated cooking forum and has quality members now.
(PRWEB) August 19, 2007 — Sharon Schroebel, Vice President of Sales and Marketing of Spice Place, announces a new member contest for their cooking forum. The contest began on August 2nd 2007 and continues until November 30, 2007. Winners will be chosen based on the number of new members that enroll in the cooking forum, get others to join, participate and referencing them as a referrer. Winners will be chosen on December 5th, 2007. "We choose December for the winners announcement because the prizes will arrive around Christmas time."

A forum is an online discussion group where people with similar interests can interact, share and exchange ideas. Forums' function when members of a forum post messages known as 'threads' that are about a particular topic and other members respond asking questions or providing answers.

"Our Cooking Forum is a great way for folks to share their cooking skills with others. The forum already offers a broad talented group of cooking enthusiasts and we thought that offering a new member contest would add some fun and challenge to the community. We have some nice prizes including a top quality Kitchen-Aid stand mixer." said Sharon.

"Whether you are looking for a recipe, want to know how to buy a quality frying pan or how to purchase quality peaches, there is someone at our forum with knowledge that can help." continued Sharon. "It simply amazes me how helpful and knowledgeable our friends in the forum are about cooking. Plus it's well moderated so the topics are relevant to cooking."

The Spice Place Cooking Forum offers many features including the option to be notified when another member answers a question you ask, or replies to a message you wrote so you don't necessarily need to monitor the forum for answers. Members can also add polls to messages so that others can share their opinions in a graphical manner that's easily understood.

The Cooking Forum has been operating since 2004 and has a number of dedicated supporting members that help with its operation. "Folks love to cook and share their favorite recipes. That's what we're about." says Sharon.

Complete rules of the contest can be found on the Cooking Forum at Spice Place.

About Spice Place: Spice Place is a leading online supplier of McCormick, Tones, and Durkee herbs, spices and seasonings in professional chef size containers. They carry over 560 different gourmet food products including coffees, teas, kitchenware, and other cooking supplies.

The company focuses on providing quality gourmet foods in professional chef sized containers to professional cooks, chefs and home cooks. Spice Place ships primarily to customers located in the United States, and Canada. The companies website cooking blog.

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When cooking with McCormick’s new Grill Mates® Salmon Seasoning, there is no need for the cedar planks. No need to order and store multiple flavor ingredients. No need to measure and mix ingredients. The new McCormick® Grill Mates Salmon Seasoning makes it easy for very flavorful, on-trend cooking. Shaken or spooned, Salmon Seasoning adds the big, bold flavor of lemon, garlic, spices and cedar smoke­- for just pennies per serving.

Use this Grill Mates seasoning to add a great smoky cedar flavor to recipes beyond just salmon!

• McCormick’s Grill Mates Salmon Seasoning is great on fish, beef, poultry and pork.
• Shake Salmon Seasoning on grilled zucchini, asparagus and broccoli for fantastic flavor.
• Grill Mates Salmon Seasoning is delicious when added to your favorite hamburger recipes.
• Toss Grill Mates Salmon Seasoning with popcorn for an exciting new snack adventure.
• Coat large roasts of beef with Grill Mates Salmon Seasoning for delicious smoky cedar flavor.
• Use Grill Mates Salmon Seasoning in place of salt for unique cedar flavor.

Eating Trend Update:
According to the US Department of Commerce’s National Oceanic & Atmospheric Administration (NOAA) 2007

• In 2005, Americans spent $44.5 billion in seafood restaurants, a $1.7 billion increase over 2004.
• Overall seafood consumption in the US has trended upwards in the past five years from 14.8 lbs in 2001 to 16.2 lbs in 2005.
• US per-capita consumption of salmon has increased from 1.58 lbs. in 2000 to 2.43 lbs. in 2005.
  
  Shelf Life of McCormick Grill Mates Salmon Seasoning: 15 months

  McCormick and Grill Mates are registered trademarks of McCormick and Company, Hunt Valley, MD

McCormick Organic Rosemary, Siagon Cinnamon, and Madagascar Vanilla Extract

HUNT VALLEY, MD (July 2007) – Nationwide demand for organic foods has never been greater. Now home cooks will have many more choices in the spice aisle as McCormick® rounds out its Gourmet Collection® with 21 new 100% organic herbs and spices, plus an Organic Pure Vanilla Extract from Madagascar. Now with a total of 30 organic products, including several trendy spice blends from exotic locales, McCormick Gourmet Collection has something to satisfy every need. What’s more, the entire line of organic herbs and spices now sports a fresh new look, with a distinctive green cap. The 22 new items are:

McCormick organic products are certified according to national organic standards regulated by the USDA and confirmed by Quality Assurance International, the nation’s leading organic foods certifier. The 100% organic designation is noted on both the label and the clear, tamper-evident shrink band around the cap of each product.

The new items join eight other organic herbs and spices in the McCormick Gourmet Collection: Basil Leaves, Dill Weed, Garlic Powder, Oregano Leaves, Parsley Flakes, Rosemary Leaves, Rubbed Sage, and Thyme Leaves.

The average retail price for the new organic spices and herbs is $5.47; the Madagascar Vanilla Extract is $9.04. All are available in the spice aisle of grocery stores nationwide. For more information, visit online at McCormick Gourmet or call 1-800-MEAL-TIP (1-800-632-5847).

McCormick and Gourmet Collection are registered trademarks of McCormick and Company, Hunt Valley, MD

Summer is a perfect time to discover a little ingredient that adds big flavor to a variety of foods: the seed spice. Spice seeds are a symbol of rebirth and rejuvenation and pair excellently with fresh summer vegetables and fruits. They offer endless possibilities for adding color, texture and flavor to numerous dishes. While many people are accustomed to cooking with ground spices, they may not be as familiar with how to use whole seeds. McCormick®, the flavor expert, shares the inside scoop on these tiny treasures.

Seeds come from the dried, ripe fruit of plants, usually grown in temperate climates. Chefs have long prized spice seeds for their fresh flavor and aroma, which are released right at the moment the seed is ground or crushed. When stored in a cool, dry place away from heat and moisture, seeds last about three to four years.

Here’s another seed secret: toasting seeds before adding to a recipe intensifies their taste and provides another dimension of flavor. Let’s take a closer look at some of our favorite seeds, along with a quick guide to toasting:

Three Steps to Toasted Seeds

1. Place a dry skillet over medium heat
2. Once pan is hot, pour in desired amount of seeds
3. Using a spatula, stir the seeds in the pan until they become fragrant, approximately 1-2 minutes

Seed	Flavor/Aroma	Appearance	Pairs Well With Foods Like:
Anise	Licorice-like, with piney undertones	Pale brown, crescent shaped	Beets, carrots, fish, shellfish, melon, oranges, pork
Caraway	Nutty, slightly sweet and somewhat sharp	Dark brown, crescent shaped; approximately ¼-inch long	New potatoes, pork, salmon
Coriander	Slightly sweet, citrus-like	Light tan to medium brown; spherical and ribbed	Carrots, chicken, fish, ham, pork, lamb, peas, shrimp
Cumin	Pungent, earthy, slightly bitter and warming	Pale to medium brown; similar in appearance to caraway	Asparagus, carrots, chicken, grains, green beans, fish, lamb, peas, pork, potatoes, spinach
Dill	Sweet flavor, with notes of anise and aroma similar to caraway; green and minty	Pale brown with fine lighter colored ribs; oval	Beets, carrots, chicken, eggs, fish/shellfish, lamb, potatoes, salmon, scallops, veal
Fennel	Sweet and aromatic; aroma is minty with a green, anise freshness	Yellowish-green; approximately ¼-inch long	Eggs, fish, green beans, pork, veal
Mustard	Sharp, pungent flavor and aroma	Golden, round	Beef, beets, chicken, crab, eggs, fish, green beans, lamb, pork, salmon, vinaigrettes
Poppy	Sweet aroma and nutty flavor	Possibly the tiniest of the seeds; round and blue-gray in color	Baked goods, citrus, salads and salad dressings, stir-fries
Sesame	Nutty, sweet aroma with a milk-like, buttery taste	Flat and tear-shaped	Asparagus, chicken, fish/shellfish, lamb, mushrooms, orange

SPICE BUYER’S JOURNAL: DESTINATION: INDIA
RED PEPPER FIELD REPORT – SUMMER 2007

When people find out I’m the chief spice buyer for McCormick, the first question they often ask is, “What’s the most popular spice?” In the United States, the king of spices is black pepper. However, on a global basis, another hot spice – red pepper – surpasses black pepper tenfold, with an estimated worldwide production of 6 billion pounds! By far, it is the most widely consumed spice in the world.

There are over 200 varieties of red pepper, collectively known as capsicums. They are prized for the color, flavor and heat they bring to a wide range of foods. Generally speaking, the smaller the size of the pepper, the hotter it will be. Larger pepper varieties, such as paprika, are grown for color and minimal heat, while smaller peppers, such as chiles and cayenne, deliver explosive heat. Most red pepper varieties, like Mexican chiles, are in the middle heat range, which is still plenty hot for the average U.S palate.

Indigenous to the Caribbean and Latin America, red pepper was discovered by Christopher Columbus on his journey to find a quick passage to the East Indies to source spices such as black pepper, ginger and turmeric. Seeds from red pepper plants were brought back to Europe and eventually found their way to India, where it became the most prevalent spice. Today, with an annual production of over two billion pounds a year, India remains the largest producer and consumer of red pepper.

To get a good picture of this year’s red pepper crop in India, early spring is the best time for me to visit the growing area. The pepper plants are plentiful, and the harvest season is at its peak. The first harvest comes in late February, with new fruit maturing every 4 to 6 weeks, yielding up to four pickings through early summer. India’s largest production regions are in the central and southern parts of the country, including the state of Andhra Pradesh — the largest grower of chiles.

Arriving in India, I found myself reminiscing about my first trip here over 20 years ago. I had been working the Malabar coast region and decided to take an all night train to a small town in southern Tamil Nadu, since air travel was very limited. The old, outdated train chugged along at a modest speed, stopping at each local village to take on new passengers, along with vendors selling food and drinks. I dined on Roti sandwich wraps, filled with curried chicken and highly seasoned with spices and red pepper! The train ride was fascinating, and as one can imagine, not a lot of sleep was had that night.

While much progress has been made in the years since my first visit, the growing region remains virtually unchanged. Both sides of the road as far as the eye can see are endless rows of chile plants, laden with red pepper pods waiting to be hand harvested by farmers. This area on the eastern side of the Ghat Mountains is very hot and dry — ideal for growing red peppers. The red pepper plant, Capsicum annuum, is in the same botanical family as bell peppers and tomatoes, yet very different in flavor. Red peppers are primarily grown for their pungency value, which is the measure of capsaicin contained within the pod. This natural ingredient ignites the heat sensation in the mouth, and is found in the top half of the pod in the inner lining and around the seeds.

The pepper plant grows anywhere from two to four feet in height, and each plant contains multiple pods. Much like tomatoes, the unripe fruit is green, gradually changing to a vibrant red, just before harvest. Unbelievably, all of the chile pods are picked by hand and sun dried. It is very common to see large fields converted to drying areas, with rows of pods piled high. After drying, the farmer bags his harvest into burlap sacks and takes his crop to market.

Murugan, my local expert for over two decades, accompanies me to the marketplace to observe the chile ‘auction.’ The selling of chiles is a captivating process to watch, as the price of each 50 pound bag is negotiated. Spice merchants like Murugan have become our trusted agents, ensuring the best quality chiles from a select group of farmers. Following a time-honored tradition, sellers finish each sale through a hand to hand exchange with the buyer under a large napkin-sized cloth, with the final price being paid in secrecy.

At the end of the day, my host prepared a banquet dinner. The entire extended family greeted me by presenting a lei made of cardamom and marigold flowers. The dishes of food prepared for the evening were some of the best Indian cuisine I have tasted. Lamb and chicken curries and masalas were accompanied by plain yogurt to take away the heat of the red pepper. And, a bread pudding flavored with cardamom was the perfect dessert.

I hope you have a flavorful summer, and look forward to sharing one of my next trips with you soon.

Al

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.

Cayenne-Cinnamon Ribs with Maple Glaze
This two-step method for cooking baby back ribs produces sweet-spicy ribs
that are “fall off the bone” tender.

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes

1/4 cup firmly packed brown sugar
1 tablespoon McCormick® Garlic Powder
1 tablespoon McCormick® Paprika
1 1/2 teaspoons salt
1 teaspoon McCormick® Ground Cinnamon
1/2 to 1 teaspoon McCormick® Ground Red Pepper*
3 pounds baby back pork ribs
1/4 cup maple syrup

1. Preheat oven to 375°F. Mix brown sugar, spices and salt in small bowl. Rub spice mixture onto both sides of ribs. Place in single layer in foil-lined roasting pan. Cover with foil.

2. Bake 1 hour or until meat starts to pull away from bones. Meanwhile, preheat grill to medium heat.

3. Brush baked ribs with maple syrup. Place on grill and cook 3 to 5 minutes per side or until browned.

Makes 6 servings.

Directions to Cook Ribs Completely on Grill: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs in 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill 1 hour or until tender. Remove ribs from foil. Brush with maple syrup. Grill ribs over medium heat 3 to 5 minutes per side or until browned.

*Test Kitchen Tip: Use 1 teaspoon McCormick® Crushed Red Pepper in place of the Ground Red Pepper.

Nutritional Information per One Serving: About 463 Calories, Fat 31g, Protein 26g, Carbohydrates 20g, Cholesterol 122mg, Sodium 700mg, Fiber 1g

Zesty Corn and Cucumber Salad

Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair
to this simple salad accented with paprika.

Prep Time: 15 minutes
Refrigerate: 2 hours

2 cans (15 1/4 ounces each) whole kernel corn, drained
1 cup diced seeded unpeeled cucumber
1/4 cup chopped red onion
1/3 cup mayonnaise
2 tablespoons chopped fresh cilantro
2 tablespoons grated Parmesan cheese
2 tablespoons lime juice
1 teaspoon McCormick® Paprika*
1/2 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Ground Cumin

1. Mix corn, cucumber and onion in large bowl; set aside.

2. Mix remaining ingredients in small bowl until well blended. Add to corn mixture; toss lightly to coat. Cover.

3. Refrigerate 2 hours or until ready to serve.

Makes 6 servings.

Season’s Best: To use fresh corn, husk and cook 4 ears corn-on-the-cob until tender. Cool and cut off kernels to measure 3 cups.

*Test Kitchen Tip: Use 1/4 teaspoon McCormick® Ground Red Pepper or 1/2 teaspoon McCormick® Crushed Red Pepper in place of the Paprika.

Nutritional Information per One Serving: About 175 Calories, Fat 11g, Protein 3g, Carbohydrates 16g, Cholesterol 7mg, Sodium 560mg, Fiber 2g

TEACH THAT OLD GRILL A BRAND NEW TRICK
Just add a sassy marinade and…a brick. That’s right, a brick!

HUNT VALLEY, MD (June 2007) – A marinade and a brick are about to become America’s favorite new tools for summer grilling. McCormick®, the flavor expert, presents “Chicken Grilled Under A Brick.” It’s a Tuscan technique guaranteed to turn ho-hum chicken into a juicy, crisp-skinned, flavorful delight. Called pollo al mattone in Italian, the dish starts with a flattened chicken and a savory marinade. Add a foil-covered brick to hold the chicken flat to the grill while it cooks.

The result is the crispest possible exterior and a juicy, evenly cooked interior. Switch up the marinade – recipes for four delicious versions are offered here – for extra fun. Of course there’s nothing new about it, Italians have been cooking this way for centuries. Yet, for today’s busy cooks, pollo al mattone is an easy, nearly foolproof technique – and a definite conversation starter for parties.

Smaller chickens do best. Cornish game hens or “fryer” chickens less than three pounds are perfect candidates. Cut the chicken lengthwise along the breastbone and press to flatten it out. This exposes the maximum amount of the meat’s surface to the hot grill. Marinating for two hours, or even better overnight, brings luscious flavor and makes for a juicier chicken overall.

Then, fire up the grill, lay the chicken skin-side down and quickly cover it with a foil-covered brick. That’s what keeps the chicken flat so that it cooks evenly, retains all its juices and develops a beautifully bronzed, incredibly appetizing exterior. Turn once about halfway through cooking. Wait for the applause.

Summer fun is on the way with these recipes for “Chicken Grilled Under A Brick,” complete with Tuscan, Asian, Southwest and Orange-Thyme marinades.

“Chicken Grilled Under A Brick”

Step 1: Preparing the Chicken

Unwrap 2 Cornish game hens (about 1 1/2 pounds each) OR 1 whole chicken (about 3 pounds). Remove giblets from cavity; rinse and pat dry.

Place Cornish hens or chicken on cutting board breast-side-up with open cavity facing you. Using poultry shears or kitchen scissors, cut through the entire length of the breast area. Flatten Cornish hens by pressing firmly down with both hands so it resembles one large flat section. (OR ask the butcher where you shop to split and flatten the Cornish hens OR chicken for you.)

Step 2: Prepare Marinade

Mix all ingredients for selected Marinade (see next page). Place Cornish hens or chicken in large resealable plastic bag or glass baking dish. Add Marinade; turn to coat Cornish hens or chicken evenly. Seal bag or cover dish.
Refrigerate at least 2 hours or overnight for best flavor.

Marinating Tips:

• Crushing herbs before adding to marinade will release their natural oils and increase the flavor of the marinade.
• For maximum flavor, marinate overnight in refrigerator, turning Cornish hens or chicken occasionally in marinade.

Step 3: Prepare Bricks and Grill

One brick will be needed for each Cornish hen and two for the chicken.
If necessary, rinse bricks before using. Wrap each brick in 2 layers of heavy duty aluminum foil.

Ensure that grilling surface is clean and ready to use. If using nonstick cooking spray; apply only to a cold grilling surface.

Step 4: Grilling

Preheat grill 5 minutes over medium-high heat. Reduce heat to medium or medium-low (target cooking temperature is 325°F to 350°F).

Remove Cornish hens or chicken from marinade. Place skin-side down on preheated grill.
Carefully and quickly position bricks on top of Cornish hens or chicken; close lid. Discard any remaining marinade.

Grill Cornish hens 20 to 25 minutes or chicken 40 to 50 minutes or until cooked through, turning halfway through cooking time. Remove bricks using oven mitt, turn Cornish hens or chicken and place bricks back on top to finish cooking.

Grilling Tips:

• Metal tongs work best for turning the Cornish hens or chicken.
• Avoid excessive charring and prevent “flare-ups” by maintaining target cooking temperature at medium to medium-low (325°F to 350°F).
• Bricks are heavy and can be awkward when handling so use caution when handling.
• Also, the bricks become very hot while the Cornish hens are cooking. Use heavy duty oven mitts to remove bricks when turning the Cornish hens or chicken.

CAUTION: Bricks may retain heat for up to 60 minutes after being removed from grill.

Tuscan Marinade

1/3 cup olive oil
3 tablespoons lemon juice
2 teaspoons McCormick® Garlic Powder
2 teaspoons McCormick® Rosemary Leaves, crushed
1 1/2 teaspoons McCormick® Basil Leaves
1 teaspoon McCormick® Coarse Ground Black Pepper
1 teaspoon salt

Mix all ingredients in small bowl until well blended.

Asian-Style Marinade

1/3 cup orange juice
1/3 cup soy sauce
1/3 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

Mix all ingredients in small bowl until well blended.

Orange-Thyme Marinade

1/2 cup orange juice
1/3 cup olive oil
2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Thyme Leaves
1 teaspoon salt
1/2 teaspoon McCormick® Coarse Ground Black Pepper

Mix all ingredients in small bowl until well blended.

Southwest Marinade

3 tablespoons lime juice
3 tablespoons vegetable oil
1 tablespoon McCormick® Ground Cumin
2 teaspoons McCormick® Oregano Leaves
2 teaspoons McCormick® Garlic Powder
1 teaspoon salt
1/2 teaspoon McCormick® Crushed Red Pepper

Mix all ingredients in small bowl until well blended.

GRILL WITH GUSTO
McCormick® Grill Mates® Fires Up Three New Flavors For Summer Grilling

HUNT VALLEY, Md. (May 2007) – One of America’s favorite pastimes, grilling, goes hand-in-hand with summertime, long weekends and hanging out with friends and family in the backyard. So, it’s no surprise that more than 75 percent of grillers fire up the barbecue at least once a week at this time of year.* What every great griller needs is an exciting way to spice up the meats, seafood and vegetables they make week after week. With three new Grill Mates® items, McCormick®, the expert on flavorful grilling, is helping to satisfy cravings for bold taste and variety.

• Grill Mates Lemon Pepper with Herbs Seasoning is a vibrant blend of lemon, coarsely ground black pepper and select herbs. This shake-on seasoning tastes great with grilled fish, shrimp and chicken.
• Grill Mates Garlic and Onion Medley Seasoning is a savory blend of garlic, onion and spices. Use it to jazz up grilled vegetables, potatoes and meats, and keep people coming back for more.
• Grill Mates Hickory BBQ Marinade – Grilling enthusiasts can now enjoy one of their favorite flavors – hickory barbecue – in a homemade marinade. Unlike brush-on barbecue sauces, which are added at the end of cooking, marinades ensure that the flavor is infused throughout – keeping meat from drying out during grilling and turning up taste in every bite. Just add oil and vinegar and marinate 15 minutes for the perfect weeknight meal.

Try these along with the entire McCormick Grill Mates family of flavors. There’s something for everyone, including:

• Seven additional bold shake-on seasonings: Montreal Steak, Spicy Montreal Steak, Montreal Chicken, Mesquite, Hamburger, Barbecue, and Roasted Garlic & Herb
• Five spice rubs: Spicy Hickory and Mesquite wet rubs and Steak, Pork and Chicken dry rubs
• Nine additional marinades: Montreal Steak; Mesquite; Zesty Herb; Southwest; Teriyaki; Peppercorn & Garlic; Chipotle Pepper; Garlic, Herb & Wine; and Tomato, Garlic & Basil
• Two salt free, shake-on seasonings: Salt Free Steak Seasoning and Salt Free Chicken Seasoning

The suggested retail price for the shake-on seasonings, which are located in the spice aisle of grocery stores, is $1.99. Look for the marinade in the seasoning mix section; suggested retail price is $0.99. All three new Grill Mates flavors are available nationwide.

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 visit us online at www.mccormick.com or call 1-800-MEAL-TIP (1-800-632-5847).

* National Eating Trends 2004

McCormick Low Sodium Grill Mates Seasonings

McCormick Introduces Three New Grill Mates Seasonings with 25% Less Sodium

HUNT VALLEY, MD (May 2007) – Americans say they are increasingly mindful of their sodium intake. Does that mean they have to sacrifice flavor? Not according to McCormick, the flavor expert. Now sodium-conscious backyard chefs can fire up the grill with confidence thanks to three new McCormick Grill Mates® with 25% Less Sodium Seasonings. These three Grill Mates Seasonings are amoung McCormicks most popular Barbecue Seasonings. All three feature signature Grill Mates Montreal taste, adding a zesty zing to grilled meats, chicken and fish.

• Grill Mates 25% Less Sodium Montreal Steak Seasoning – This robust blend of coarsely ground pepper, garlic, and spices is ideal for steaks and burgers.
• Grill Mates 25% Less Sodium Montreal Chicken Seasoning – A lively mix of garlic, onion, pepper, and orange peel, this selection lends a bold note to grilled chicken, pork and seafood.
• Grill Mates 25% Less Sodium Montreal Steak Marinade – Combine this zesty blend of coarsely ground pepper, garlic, and dill with water, oil, and vinegar. Fifteen minutes marinating is all that’s required for big flavor.

The suggested retail price for the new shake-on seasonings, available in the spice aisle of grocery stores nationwide, is $1.99 USD. The suggested retail price for the new marinade, available in the seasoning mix section nationwide, is $0.99 USD.

McCormick and Grill Mates are registered trademarks of McCormick and Company, Hunt Valley, MD 21031

McCormick Chili and Beef Stroganoff Slow Cooker Seasoning Blends

New Seasoning Blends for Home Crock Pot Cooks

HUNT VALLEY, MD (May 2007) – The American love affair with slow cooker meals continues to grow, with recipes for this favorite kitchen appliance – an estimated 80% of homes have one – among the most searched for on the McCormick website. While crock pot cooking makes tender and tasty meals often adapting recipes for them is a challange for some home cooks. Now McCormick, the flavor expert, is introducing two new Slow Cookers varieties, Chili and Beef Stroganoff. Families across the nation say that from the aroma in the kitchen to the satisfied smiles at the table, there’s nothing like coming home to a slow-cooked meal.

These new adaptations of classic crowd-pleasers take just 10 minutes preparation time to deliver perfectly spiced, no-fuss results.

• Chili – Great for ground beef or lower-fat ground turkey, and spiced with just a touch of chile pepper, this is a surefire hit for pot luck suppers, tailgate parties, and more. Just flip the slow-cooker switch and go.
• Beef Stroganoff – Stew beef stars in this elegant, comfort-food classic. Add seasoning, mushrooms, and onions. Stir in sour cream for the last 10 minutes of cooking. Serve over egg noodles.

The suggested retail price of the new McCormick Slow Cookers seasonings is $1.49 USD. Look for these crock pot recipe seasonings this fall in the seasoning mix aisle of grocery stores nationwide.

The new items join several popular Slow Cookers varieties including Savory Pot Roast, Hearty Beef Stew, BBQ Pulled Pork and Italian Herb Chicken.

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