Loading Culinary.net Content Widget
Loading Culinary.net Article
  

Tempting Flavor Pairings
Make Main Dishes Shine

Not Rated   Rate This!


Fennel and Mustard Crusted Shrimp With Apricot Dressing
Maple Wasabi Glazed Salmon
Ginger-Pistachio Crusted Chicken With Tangerine Sauce

(Family Features) - Good things come in pairs, and flavor is no exception. Professional chefs know the secret to combining sweet, hot, tangy, salty, bitter and sour for crave-worthy dishes, and now everyday cooks are discovering this concept as well. The right combinations can turn basic main dish meals into tasty adventures. With a greater variety of ingredients and influences at our fingertips - in restaurants, grocery stores and on TV cooking shows - experimenting with flavor pairings has never been easier or more exciting.

Crystallized ginger and salted pistachio, maple and wasabi, and toasted mustard and fennel seeds are among the trendiest flavor pairings.

The palate-pleasing combination of salty and sweet goes upscale with crystallized ginger and salted pistachio. While it is an ideal pairing for desserts, the dynamic duo is equally delicious in main dish recipes, such as Ginger-Pistachio Crusted Chicken With Tangerine Sauce.

Watch out when wasabi and maple - the ultimate in sweet heat - team up. Accented by ginger and garlic, Maple Wasabi Glazed Salmon features an exciting twist on teriyaki. This combination is also great for enhancing the flavor of stir-fries, ribs and chicken.

Though their appearance is tiny, when mustard and fennel seeds join forces, the result is a mighty punch of flavor and texture. For a light, delicious main dish salad, try Fennel and Mustard Seed Crusted Shrimp With Apricot Dressing. Toasting the seeds adds depth to their flavor.

For additional recipes and more information on this year's Flavor Forecast, visit www.mccormick.com or call 1-800-MEAL-TIP (1-800-632-5847.)

Toasting spices is fast and easy:

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

Fennel and Mustard Crusted Shrimp With Apricot Dressing

Ingredients
  • 1 tablespoon McCormick Gourmet Collection Mustard Seed
  • 1 teaspoon McCormick Gourmet Collection Fennel Seed
  • 1 teaspoon hot water
  • 1/8 teaspoon McCormick Gourmet Collection Ground Turmeric
  • 1 pound extra large shrimp (16 to 20 count), peeled and deveined
  • 1/4 cup apricot preserves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon coarse sea salt
  • 2 tablespoons oil
  • 4 cups field greens

Preparation
    1. Heat a small skillet on medium heat. Add mustard and fennel seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or a mortar and pestle. Pour into small bowl. Stir in hot water and turmeric. Let stand 5 minutes. Coat shrimp evenly with seed mixture.
    2. Mix apricot preserves, lime juice, soy sauce and sea salt in small bowl with wire whisk until well blended. Set aside.
    3. Heat oil in large skillet on medium heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink, turning once. Divide greens among 4 serving plates. Top with shrimp. Serve with apricot dressing.

Preparation Time
15 minutes

Cook Time
5 minutes

Serves
Makes 4 servings

Maple Wasabi Glazed Salmon

Ingredients
  • 3/4 cup shelled salted pistachio nuts
  • 1/4 cup McCormick Gourmet Collection Crystallized Ginger
  • 1/3 cup tangerine or orange juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 4 boneless skinless chicken breast halves
  • 1 egg white, lightly beaten

Preparation
    1. Place pistachios and crystallized ginger in food processor; process until mixture is chopped. Stir tangerine juice, honey and soy sauce in small bowl with wire whisk until smooth. Set aside.
    2. Place chicken in foil-lined shallow baking pan; brush chicken with egg white. Coat evenly with ginger-pistachio mixture.
    3. Bake in preheated 350°F oven 15 to 20 minutes or until chicken is cooked through. Slice chicken and serve with tangerine sauce.

Preparation Time
10 minutes

Cook Time
20 minutes

Serves
Makes 4 servings

Ginger-Pistachio Crusted Chicken With Tangerine Sauce

Ingredients
  • 3/4 cup shelled salted pistachio nuts
  • 1/4 cup McCormick Gourmet Collection Crystallized Ginger
  • 1/3 cup tangerine or orange juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 4 boneless skinless chicken breast halves
  • 1 egg white, lightly beaten

Preparation
    1. Place pistachios and crystallized ginger in food processor; process until mixture is chopped. Stir tangerine juice, honey and soy sauce in small bowl with wire whisk until smooth. Set aside.
    2. Place chicken in foil-lined shallow baking pan; brush chicken with egg white. Coat evenly with ginger-pistachio mixture.
    3. Bake in preheated 350°F oven 15 to 20 minutes or until chicken is cooked through. Slice chicken and serve with tangerine sauce.

Preparation Time
10 minutes

Cook Time
20 minutes

Serves
Makes 4 servings

SOURCE: McCormick & Company



Reviews and Comments: