Videos 27 January 2020

Beefy Cali Roll

(Family Features) An innovative sushi-style concept, “beefshi” features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef or bologna prepared in rolls with rice and vegetables. You can beef up your menu with a trendy twist with a recipe like this Beefy Cali Roll that includes corned beef, avocado and cucumber.

Find more information and recipes at beefshi.com.

Beefy Cali Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1          cup water
  • 1/4       cup rice vinegar

Piquant Sauce:

  • 1/2       cup plain yogurt
  • 1          tablespoon mustard
  • 1          tablespoon horseradish
  • 1/2       avocado, mashed until smooth

Maki:

  • 2          sheets nori
  • 2          cups prepared sushi rice
  • 6          thin slices corned beef
  • 1/2       avocado, cut into slivers
  • 1/4       cucumber, cut lengthwise into thin strips
  • rice seasoning
  • wasabi peas
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make piquant sauce: In small bowl, blend yogurt, mustard, horseradish and avocado.
  3. To make maki: Lay sushi mat on clean surface. Moisten hands with hand vinegar and shake off excess. Place one nori sheet on mat, shiny-side down. Spread 1 cup rice across nori, leaving 1 inch empty at farthest end.
  4. Lay half of corned beef, avocado and cucumber crosswise along rice, covering half the surface closest to you.
  5. Securing corned beef, avocado and cucumber with fingers, use thumbs to push end of mat up and over filling until edge of the nori meets rice on opposite side. Press firmly on roll.
  6. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  7. Repeat to make second roll.
  8. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and sprinkle with rice seasoning and wasabi peas. Serve with piquant sauce.

Sponsor: North American Meat Institute

Meal Ideas 27 January 2020

Beef Up Your Menu with a Trendy Twist on Sushi

(Family Features) Tantalizing taste buds with the latest in trendy foods can be a fun way to bring the whole family to the table for meals together. Combining familiar flavors with a new preparation method, for example, is one way to add flair to dinners at home.

An innovative sushi-style concept, "beefshi" features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef or bologna prepared in rolls with rice and vegetables. Because recipes like Reuben Roll, Taco Maki, New York Deli Roll and Muffarolletta can be enjoyed individually as appetizers or grouped together for a full meal, these dishes can provide a variety of solutions from entertaining a crowd to simply feeding your family.

Find more information and recipes at beefshi.com

Reuben Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Rolls:

  • 12 thin slices pastrami
  • 3 cups sushi rice
  • 1 teaspoon caraway seeds
  • 2 sheets nori
  • 4 thin slices Swiss cheese, cut into slivers
  • 1 1/4 cups sauerkraut, rinsed, drained and squeezed dry
  • Russian dressing
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay six slices pastrami on mat lengthwise. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across pastrami, leaving 1 inch empty at farthest end. Sprinkle rice with caraway seeds. Turn nori over so rice side is down.
  3. Cover half the pastrami crosswise with two slices cheese and half the sauerkraut.
  4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
  5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  6. Repeat to make second roll.
  7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Russian dressing.

New York Deli Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Futomaki:

  • 2 sheets nori
  • 3 cups sushi rice
  • 2 teaspoons caraway seeds
  • 6 thin slices corned beef
  • 4 teaspoons horseradish, well-drained
  • 4 thin slices Swiss cheese, sliced into thin sticks
  • Dijon mustard
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make futomaki: Lay sushi mat on clean surface and cover with plastic wrap. Place one nori sheet on mat, shiny-side down. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across nori. Sprinkle with 1 teaspoon caraway seeds. Turn nori over so rice side is down.
  3. Cover half the rice crosswise with three slices corned beef. Spread corned beef with 2 teaspoons horseradish. Cover corned beef with two slices cheese.
  4. Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
  5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  6. Repeat to make second roll.
  7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Dijon mustard.

Taco Maki

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Maki:

  • 2 sheets nori
  • 4 cups sushi rice
  • 4 ounces finely shredded spicy beef jerky
  • 16 cilantro sprigs
  • 1/2 cup slivered radishes
  • 64 tortilla strips
  • queso fresco crumbles
  • pico de gallo
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make maki: Lay sushi mat on clean surface. Moisten hands with hand vinegar and shake off excess. Place one nori sheet on mat, shiny-side down. Spread 2 cups rice across nori, leaving 1 inch empty at farthest end.
  3. Lay 2 ounces jerky, 8 cilantro sprigs and 1/4 cup radishes crosswise along rice, covering half the surface closest to you.
  4. Securing jerky, cilantro and radishes with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
  5. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
  6. Repeat to make second roll.
  7. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter. Stand four tortilla strips upright in center of each roll then sprinkle with queso fresco. Serve with pico de gallo.

Muffarolletta

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

  • 1 cup water
  • 1/4 cup rice vinegar

Rice:

  • 1/2 cup mixed olives, patted dry and finely chopped
  • 2 teaspoons capers, patted dry and finely chopped
  • 1 clove garlic, minced
  • 3 cups sushi rice
  • freshly ground black pepper, to taste

Rolls:

  • 8 thin slices beef salami
  • 3 thin slices part-skim mozzarella, cut into sticks
  • 3 thin slices provolone, cut into sticks
  • 1/4 cup chopped celery leaves
  • toasted sesame seeds
  • shaved celery
  1. To make hand vinegar: In small bowl, stir water and rice vinegar.
  2. To make rice: In small bowl, mix olives, capers, garlic and rice; season with pepper, to taste.
  3. To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay four slices salami on mat, overlapping by about 1/2 inch, to create surface 7 inches wide and 6 inches deep.
    Moisten hands with hand vinegar and shake off excess. Cover salami with 1 1/2 cups sushi rice, leaving 1 inch empty at farthest end.
  4. Arrange half of each cheese along center of rice crosswise, covering half of rice closest to you. Sprinkle cheese with 1/8 cup celery leaves.
  5. Securing cheese with fingers, use thumbs to push end of mat up and over filling until one edge of rice meets opposite side. Press firmly on roll.
  6. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat, peel off plastic and set roll aside.
  7. Repeat to make second roll.
  8. Slice each roll into eight rounds, arrange on sushi platter and sprinkle each slice with sesame seeds. Serve with shaved celery.
Meal Ideas 26 February 2018

Throw a Shamrockin' St. Patrick's Day Party

With Irish Classics and Green-Tinted Treats

(Family Features) It doesn’t take the Luck o’ the Irish to throw a great St. Patrick’s Day party. These tips and recipes will help you throw a festive celebration you’ll enjoy as much as your guests — including make-ahead corned beef and a minty-green cookie recipe both adults and little leprechauns will love.

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For more St. Patrick’s Day recipes, check out www.McCormick.com and visit McCormick Spice on Facebook and Pinterest.“We’ve developed recipes that make the tastes of Ireland easy to create — from a simple Irish Soda Bread to a classic corned beef and cabbage recipe that can be made in a slow cooker,” said Mary Beth Harrington of the McCormick Kitchens. “And don’t forget the treats! Our Mint Chocolate Chip Cookies are the perfect ending to a perfectly green party.”

Mint Chocolate Chip Cookies

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1–1 1/2 teaspoons McCormick Green Food Color
  • 1 teaspoon McCormick Pure Peppermint Extract
  • 1 1/2 cups semi-sweet chocolate chips
  1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and peppermint extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
  2. Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets.
  3. Bake 10–12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Savory Irish Cheese Soda Bread

  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons McCormick Caraway Seed
  • 1 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Red Pepper, Ground
  • 1/2 cup shredded Irish Cheddar cheese
  • 2 eggs
  • 1 1/4 cups buttermilk
  1. Preheat oven to 350°F. Mix flour, sugar, baking powder, baking soda, salt and seasonings in large bowl. Stir in cheese. Set aside. Mix eggs and buttermilk in medium bowl. Add to dry ingredients; stir until well blended. Spread in lightly grease 9-inch round cake pan.
  2. Bake 30–40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.

Tip: Make muffins instead of bread. Prepare dough as directed and divide among 12 greased muffin cups. Bake 20–25 minutes or until toothpick inserted in center comes out clean.

Slow Cooker Corned Beef and Cabbage

  • 8 small red potatoes
  • 2 cups baby carrots
  • 1 small onion, quartered
  • 1 corned beef brisket (4 pounds), rinsed and trimmed
  • 2 tablespoons McCormick Mixed Pickling Spice
  • 1 teaspoon McCormick Minced Garlic
  • 1/2 head cabbage, cored and cut into wedges
  1. Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover.
  2. Cook 7 hours on high. Add cabbage. Cover. Cook 1–2 hours on high or until cabbage is tender-crisp.
  3. Remove corned beef brisket to serving platter. Slice thinly across grain. Serve with vegetables.

Tip: For best results, do not remove cover while cooking in slow cooker.

Source:  McCormick & Company, Inc.

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