Healthy Flavor Forecast Dinner

Ancho Hibiscus Champagne Cocktail

3/4 Cup	Sugar
3/4 Cup	Water
1 tbsp.	McCormick© Gourmet Collection Ancho Chile Powder
1 cup	whole dried hibiscus flowers
1 cup	orange juice
3 tbsp.	lime juice
1/4 cup	orange-flavored liqueur, such as Triple Sec
	Cold Champagne

PLACE sugar, water and ancho chile pepper in medium saucepan. Stir in hibiscus flowers. Bring to simmer on medium heat. Simmer 5 minutes, stirring occasionally to dissolve sugar. Remove from heat. Let stand 10 minutes. Strain through cheese cloth into small pitcher. Refrigerate until well chilled.

STIR juices and liqueur into syrup. To serve, fill champagne flutes with ¼ cup of syrup mixture. Top off with champagne. Garnish with fruit. Makes 2 cups syrup mixture (enough for 8 cocktails).

Test Kitchen Tip: Dried hibiscus flowers, also known as sorrel or Flor de Jamaica, are the edible flowers of the Hibiscus sabdariffa. They are popular in beverages and desserts in the Caribbean, Mexico, Africa and Asia. The dried flowers can be purchased whole, ground or in syrup in ethnic markets or online specialty stores.

Candied Ginger And Rhubarb Panna Cotta

Panna Cotta
1 pack	powdered Gelatin
1 cup + 6 tbsp.	water
1 3/4 cup	whole milk
10 tbsp.	fat free greek yogurt
3/4 cup	suagr
1/2 tsp.	McCormick® Vanilla Extract
1/2 bean	McCormick® Gourmet Collection Vanilla Beans
1/4 cup	McCormick® Gourmet Collection Candied Ginger

BLOOM powdered gelatin in the water..

COMBINE milk, yogurt, sugar, vanilla extract and the scraped seeds of the vanilla bean. Whisk together and strain through a fine mesh sieve to remove any larger vanilla bean particles.

HEAT bloomed gelatin to 105F and whisk into the milk and yogurt. Divide mixture between 10 ramekins that have been lightly sprayed with pan spray.

REFRIGERATE overnight to set the gelatin. Lightly run thin knife or spatula around edges to unmold.

Rhubarb Sauce
5 tbsp.	rhubarb jam
3 1/2 tsp.	lime juice

COMBINE jam and lime juice. Mix well.

To SERVE: Unmold each panna cotta to a cold plate. Serve with 2 tsp of rhubarb sauce. Top with 4-6 pieces of candied ginger.

Serves 10

Chile Relleno Poppers With Chorizo

6 ounces	cooked fresh Mexican chorizo
1	plum tomato, cored and quartered
1/2 cup	cooked quinoa
1 clove	garlic, minced
2 tbsp.	chopped fresh cilantro
2 1/2 tsp.	McCormick© Gourmet Collection Ancho Chile Pepper, divided
2 tsp.	McCormick© Chili Powder
2 jars	pickled sweet peppers (10 ounces each), drained
2 ounces	queso fresco, crumbled (1/4 cup)
1/4 cup	Mexican crema or sour cream
1 tbsp.	fresh lime juice

PLACE chorizo, tomato, quinoa, garlic, cilantro, 2 tsp. of the ancho chile pepper and chili powder in food processor; cover. Process until well blended.

FILL each pepper with 1 heaping tsp. chorizo mixture. Top with crumbled queso fresco.
Place peppers on foil-lined baking pan.

ROAST in preheated 375°F oven 10 to 15 minutes or until filling is cooked through (internal temperature of 165ºF). Mix Mexican crema, lime juice and remaining 1/2 tsp. ancho chile pepper. Serve with Chile Relleno Poppers.

Makes 8 servings.

Grilled Asparagus

1 lb.	asparagus, trimmed and lightly blanched and shocked
2 tsp.	olive oil
2 tsp.	McCormick® Perfect Pinch Salt Free Garlic and Herb Seasoning

COMBINE blanched asparagus with oil and seasoning.

GRILL over medium high heat until lightly charred - making sure to keep bright green color.

Serves 4

Grilled Paneer With mango Tomato Chutney And Curry Vinaigrette

Paneer
1/2 cup	plain yogurt
1 tbsp.	lemon juice
2 tsp.	McCormick® Gourmet Collection Garam Masala
1/2 tsp.	McCormick® Gourmet Collection Sicilian Sea Salt
1/2 tsp.	McCormick® Garlic Powder
1/2 tsp.	McCormick® Ground Ginger
1 lb.	Paneer, cut into 1”x1” sticks

Mango Tomato Chutney
1/2 tsp.	McCormick® Cumin Seed
4	medium plum tomatoes, small dice (2 cups)
1	medium ripe mango, small dice (1 cup)
1/2 cup	chopped onion
1/3 cup	chopped fresh cilantro
2 tsp.	agave nectar
1/2 tsp.	McCormick® Ground Cinnamon
1/4 tsp.	McCormick® Gourmet Collection Sicilian Sea Salt
Curry Vinaigrette
1/4 cup	olive oil
2 tbsp.	white balsamic vinegar
2 tbsp.	prepared yellow mustard
1/2 tsp.	McCormick® Curry Powder
1/4 tsp.	McCormick® Garlic Powder

FOR the Paneer, mix yogurt, lemon juice, garam masala, salt, garlic powder and ginger in small bowl until well blended. Place paneer in large resealable plastic bag. Add marinade; turn to coat well. Refrigerate 1 hour.

MEANWHILE, for the Mango Tomato Chutney, toast cumin seed in large skillet on medium heat about 3 minutes or until fragrant, shaking pan frequently. Add tomatoes, mango, onion, cilantro, agave nectar, cinnamon and salt. Cook and stir 10 minutes or until tomatoes soften and sauce is slightly thickened.

FOR the Curry Vinaigrette, combine vinegar, mustard, curry powder and garlic, drizzle in oil while whisking to create emulsified dressing.

REMOVE paneer from marinade. Discard any remaining marinade. Spray grill with no stick cooking spray. Grill paneer over medium-low heat 4 to 6 minutes or until lightly browned, turning frequently. Cut into 1/4-inch thick slices. To serve, layer paneer slices with Mango Tomato Chutney on each plate. Drizzle with Curry Vinaigrette. Serve with remaining Curry Vinaigrette.

Korean BBQ Pork Satay

1/4 Cup	Korean pepper paste (Gochujang)
1/4 Cup	soy sauce
2 tbsp.	honey
1 each	Asian pear, peeled cored and pureed
1 tbsp.	minced garlic
1 tbsp.	sesame oil
1/2 tsp.	McCormick® Ground Ginger
1 1/2 lbs.	Pork tenderloin strips – ½” thick X 2-2 1/2” long X 1” wide –approx. 1 - 1 ½ oz in weight
16	wooden skewers, soaked in water for 1 hour
2 each	green onions, thinly sliced
1 tbsp.	McCormick® Sesame Seed, toasted

MIX Korean pepper paste with soy sauce, honey, Asian pear puree, garlic, sesame oil and ginger. Reserve ½ cup for brushing during grilling.

COMBINE remaining marinade with pork strips and marinate for 2-4 hours. Thread meat onto soaked skewers.

GRILL pork strips over medium-high heat brushing with reserved marinade to finish.

GARNISH with sliced scallions and toasted sesame seeds before serving.

Makes 16 skewers

Red Quinoa With Caramelized Red Onion

2 tsp.	vegetable oil
1 cup	olive oil
3 cups	cooked red quinoa
1/4 cup	Kitchen Basics® Unsalted Vegetable Stock
1/2 tsp.	McCormick® Gourmet Collection Sicilian Sea Salt
1/4 cup	sliced green onion

PREHEAT 12” sauté pan over medium-high heat. Add 2 tsp oil to sauté pan then add diced red onion and cook for 4-5 minutes until caramelized.

ADD red quinoa, vegetable stock and salt to pan. Cook for 2-3 minutes until quinoa is hot and liquid is absorbed. Fold in sliced green onions.

Serves 14 – ¼ cup portion

Salmon With Chamoy And Charred Corn Relish

2 ears	fresh corn, silk and husk removed
1 cup	medium tomato, seeded and diced
1/2 cup	green bell pepper, diced
1 tbsp.	chopped red onion
1/4 cup	blood orange juice
1/4 cup	Chamoy sauce

1 cup	Chamoy Sauce
10 each	salmon fillets, skin off (3 ounces each)

GRILL corn over medium heat 6-8 minutes or until tender and lightly charred, turning occasionally. Cut corn kernels from cobs – should yield approximately 2 cups. Toss corn with tomatoes, bell pepper, onion, blood orange juice and 1/4 cup of the Chamoy Sauce in large bowl. Refrigerate until ready to serve.

PLACE salmon on sheet pan. Brush top of each fillet with 1 tbsp. of Chamoy Sauce.

BAKE in preheated 350°F oven 12 to 15 minutes or until fish flakes easily with a fork. Glaze salmon with remaining warm Chamoy during last few minutes of cooking or just before service.

Chamoy Sauce
1 cup	apricot jam
1/4 cup	fresh lime juice
2 tsp.	McCormick® Crushed Red Pepper
1 tsp.	McCormick® Gourmet Collection Ancho Chile Pepper
1/2 tsp.	McCormick® Gourmet Collection Sicilian Sea Salt

PLACE all ingredients in blender container; cover. Blend on medium speed until smooth.

STORE the salsa, STORE in covered container in refrigerator up to 5 days.

Serves 10

Smoked Tomato And Rosemary Bruschetta With Crispy Pancetta

Rosemary Smoked Tomato Jam
2 lbs.	tomatoes, cored, halved and seeded, lightly cold smoked
1 each	medium onion, cut into thick slices
1 each	small poblano chile, seeded
1/4 cup	firmly packed brown sugar
2 tbsp.	cider vinegar
1 tsp.	McCormick® Rosemary Leaves, crushed
1/4 tsp.	McCormick® Gourmet Collection Sicilian Sea Salt
1/4 tsp.	McCormick® Ground Black Pepper

24 each	sliced rustic bread for crostini
2 tbsp.	extra virgin olive oil
4 oz.	raw Pancetta, diced and cooked crisp

FOR the Rosemary Smoked Tomato Jam, grill tomatoes, onion and poblano chile on medium-high heat about 5 minutes or until lightly charred, turning occasionally.

CHOP tomatoes, onion and poblano. Place in medium saucepan. Add brown sugar, cider vinegar, rosemary, salt and pepper. Bring to boil. Reduce heat to low; simmer 30-45 minutes or until thickened, stirring occasionally.

DRIZZLE olive oil onto sliced bread. Toast bread in 350F oven until nicely browned. Top with 1 Tbsp of tomato mixture and a few pieces of crispy pancetta.

Makes 24 crostini

Spiced Grilled Chicken With Jicama Orange Salsa Fresca

Spice Grilled Chicken
1/4 cup	orange juice
1 tbsp.	olive oil
2 tsp.	McCormick® Garlic Powder
2 tsp.	McCormick® Ground Cumin
1 tsp.	McCormick® Gourmet Collection Smoked Paprika
1 tsp.	McCormick® Crushed Red Pepper
5 each	boneless skinless chicken breast halves (4 oz. each)

Jicama Orange Salsa Fresca
3/4 cup	Orange segments
1/3 cup	cubed jicama (1/4 inch
1 tbsp.	red onion, finely diced
2 tbsp.	orange juice
1 tsp.	olive oil
1 tbsp.	chopped fresh cilantro
1 tbsp.	minced fresh poblano pepper, seeds and veins removed

FOR the chicken, mix juice, oil, garlic powder, cumin, smoked paprika and red pepper in small bowl until well blended. Place chicken in large non-reactive pan. Add marinade; turn to coat well. Refrigerate 2-4 hours or longer for extra flavor.

FOR the salsa, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.

GRILL chicken over medium-high heat 6 to 8 minutes per side or until 165°F internal temperature is met. Or roast in preheated 400°F oven 15 to 20 minutes. Serve chicken with Salsa Fresca.

Serves 5

Spiced Guava Caipirinha

Ancho-Arbol Syrup
1 cup	sugar
1 cup	water
8	dried chiles de arbol, stemmed and seeded

Guava Caipirinha
4	limes, halved crosswise and each half cut into 4 wedges, divided
1 cup	Ancho-Arbol syrup, divided cracked or crushed ice
1 cup	Cachaca or white rum. divided
1 cup	guava nectar, divided

FOR the Ancho-Arbol Syrup, mix all ingredients in small saucepan. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 2 hours. Strain through double layer of cheesecloth or coffee filters. Cover and refrigerate until well chilled. (This makes enough syrup for 4 cocktails.)

FOR each cocktail, place 4 pieces of lime and 1/4 cup of the Ancho-Arbol Syrup in beverage glass. Muddle the lime with a muddler or wooden spoon to release the lime juice. Fill glass with ice. Add 1/4 cup each Cachaça and guava nectar; mix well. Repeat with remaining ingredients to make 4 cocktails.

Makes 4 servings

Swiss Chard and Farro Salad with Blackberry Clove Vinaigrette

1 cup	blackberries, divided
2 tbsp.	balsamic vinegar
1 tbsp.	honey
1 tbsp.	lemon juice
1 tsp.	finely chopped red onion
1/2 tsp.	McCormick® Ground Cloves
1/8 tsp.	McCormick® Mediterranean Sea Salt
2 tbsp.	olive oil
1/4 cup	farro, cooked
4 cups	Mixed bitter greens – including Arugula, Chard, Kale, etc.
4 each	radishes, cut into wedges
2 tbsp.	thinly sliced red onion
1 oz.	feta cheese

FOR the Blackberry Clove Vinaigrette, place 1/2 of the blackberries, balsamic vinegar, honey, lemon juice, chopped red onion, cloves and salt in blender; cover. Blend on medium speed until blackberries are coarsely chopped. With blender running, add oil in a steady stream until well blended. Set aside.

TO assemble salad, place 1 cup greens on each plate. Top with 2 tbsp. cooked farro, remaining blackberries, radishes, sliced red onion and feta. Drizzle with Blackberry Clove Vinaigrette (serve on side)

Serves 4

Wild Mushroom Purses

2 tbsp.	olive oil
3 3/4 Cup	oyster mushrooms, chopped
3 3/4 Cup	shiitake mushrooms, chopped
2 2/4 cup	cremini Mushrooms, chopped
1 1/2 cup	shallots, minced
1/4 tsp.	McCormick® Thyme leaves
1 tbsp.	McCormick® Curry Powder
1/2 tsp.	McCormick® Coarse Ground Black Pepper
1/2 tsp.	McCormick® Gourmet Collection Sicilian Sea Salt
1/2 cup	dry white wine
1 pkg.	Phyllo dough, thawed
1/4 cup	unsalted Butter, melted

HEAT oil in large sauté pan over medium high heat. Add shallots and cook for 2 minutes. Add mushrooms and cook until soft. Add spices and cook for 3-4 minutes more. Add wine, reduce heat and cook until mixture is “dry”. Cool mushroom mixture before creating phyllo purses.

LAY out 1 sheet phyllo dough and lightly brush with melted butter. Cover with another sheet of phyllo dough. Brush lightly with butter. Cut dough into 6 squares.

DROP 2 tbsp. of mushroom mixture in center of each square. Pull up each corner of phyllo dough to create a purse. Place purse on baking sheet lined with parchment paper. Repeat with remaining phyllo sheets and mushroom mixture.

PLACE purses in preheated 400 degree oven and bake 9-11 minutes until phyllo is golden brown and mushroom filling is hot.

Makes 24 purses

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