recipes

Meal Ideas 20 October 2017

A Holiday Ham Worth Celebrating

(Family Features) Cooks today crave new food inspiration, creative recipes and flavorful dishes, and they want it all at a great price. Whether you’re trying one of the year's hottest cooking trends or serving up a spread for a holiday celebration, pork offers an affordable variety of cuts and flavor profiles to help inspire every occasion.

This season, the National Pork Board is teaming up with leading chefs from across the country –Matt Abdoo, Adam Sappington and Jose Mendin – to discover their favorite pork dishes, the techniques behind them and how pork inspires their creativity in the kitchen.

Chef Mendin is a five-time James Beard semi-finalist and founding partner and chef at Pubbelly Noodle Bar, an Asian-inspired gastropub in Miami. In his Honey Balsamic-Glazed Ham recipe, pineapple combines with honey and balsamic vinegar for a flavorful centerpiece that's easily paired with smashed potatoes.

Visit PorkBeinspired.com for more pork cooking inspiration this holiday season.

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Honey Balsamic-Glazed Ham with Smashed Potatoes

Recipe courtesy of Jose Mendin, Pubbelly Noodle Bar, on behalf of the National Pork Board
Prep time: 15 minutes                                                  
Cook time: 1 hour, 20 minutes
Servings: 8

  • 1          3-pound boneless ham, netting removed and casing trimmed off
  • 1/2       cup water

Honey Balsamic Glaze:

  • 1          can (8 ounces) crushed pineapple (2/3 cup pineapple, 1/3 cup juice)
  • 1/2       cup honey
  • 1/2       cup balsamic vinegar
  • 2          tablespoons unsalted butter
  • 2          tablespoons soy sauce
  • 1/2       teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/2       teaspoon freshly ground black pepper

Smashed Potatoes:

  • 3          pounds small red potatoes, scrubbed but unpeeled
  • 3          tablespoons unsalted butter
  • 2          tablespoons extra-virgin olive oil
  • 1 1/2    teaspoons kosher salt
  • 1/4       teaspoon freshly ground black pepper
  • 2          tablespoons fresh parsley (or 1 1/2 teaspoons dried parsley)
  1. Make the Honey Balsamic Glaze: In a small heavy saucepan, bring ingredients to a boil over high heat, stirring often. Reduce the heat to low and simmer, stirring often, until the liquid is reduced by about half, 7-10 minutes. Transfer to small bowl and let cool to room temperature.
  2. Preheat oven to 350° F. Using a sharp knife, score ham in a crosshatch pattern. Place ham in roasting pan and add 1/2 cup water. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and spread half of the glaze over the ham, forcing it into the scored cuts. Bake for 15 minutes. Repeat with remaining glaze and bake until a meat thermometer inserted into the center of the ham reads 140° F, about 15 minutes more. If necessary, to keep glaze from scorching, tent ham with aluminum foil. Let stand at room temperature for 10 minutes before slicing.
  3. Make the Smashed Potatoes: After about 30 minutes of baking the ham, place potatoes in large saucepan and add enough cold, salted water to cover by 2 inches. Cover saucepan and bring to a boil over high heat. Uncover and reduce heat to medium. Cook until tender, about 20 minutes. Drain well and return potatoes to saucepan. Add butter, oil, salt and pepper, and crush with a large fork then stir in the parsley. Partially cover with the lid to keep warm.
  4. Slice the ham crosswise and serve with the smashed potatoes.
Meal Ideas 31 May 2017

Fire Up the Fourth with Tasty Backyard Recipes

(Family Features) Fireworks, family and food are what the Fourth of July is all about. This year, add some spark to backyard staples like grilled chicken and potato salad with a little help from tangy condiments, smoky rubs and your cast-iron skillet.

For a main dish that’s sure to be a crowd pleaser, smother grilled chicken with a white barbecue sauce – the South’s tangy little secret. It’s made with simple pantry ingredients like mayonnaise, cider vinegar and mustard.

Make a one-pan side dish next to the cooking chicken by placing your cast-iron skillet directly on the grates. Smash whole potatoes in the pan then top with bacon, cheese and a chipotle seasoning. Let it all melt together and then top with sour cream for a smoking side.

Round out the meal with a festive cake that looks as impressive as it tastes. Dye white cake mix batter red and blue using food color then assemble in a flag shape with whipped cream and berries.

Find more recipes and ideas to fire up your Fourth of July at McCormick.com.

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White Barbecue Sauce with Smoky Chicken

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6

White Barbecue Sauce:

  • 1 cup mayonnaise
  • 1/2 cup cider vinegar
  • 2 tablespoons Zatarain’s Creole Mustard
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon McCormick Coarse Ground Black Pepper
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon salt

Smoky Chicken:

  • 1 cup hickory wood chips
  • 2 pounds bone-in chicken parts
  • 2 tablespoons McCormick Grill Mates Applewood Rub
  1. To make sauce: In medium bowl, mix mayonnaise, vinegar, creole mustard, horseradish, black pepper, garlic and salt until well blended. Cover. Refrigerate at least 2 hours before serving to blend flavors.
  2. To make chicken: Cover wood chips in water and soak 30 minutes. Season chicken with rub. Drain wood chips. Fill smoker box with wet wood chips. Place smoker box under grill rack on one side of grill before lighting. Close grill.
  3. Prepare grill for indirect medium heat (350-375° F). Heat grill by turning all burners to medium. Once cooking temperature is reached, turn off burner(s) on one side. Place chicken on unlit side of grill. Close grill cover.
  4. Grill, turning occasionally, 30-40 minutes, or until internal temperature of thickest part of chicken is 165° F. Move chicken to lit side of grill with skin side down. Turn lit side of grill to high.
  5. Grill, uncovered, 3-5 minutes longer, or until chicken is charred. Serve chicken with White Barbecue Sauce.

Test Kitchen Tip: Refrigerate any leftover sauce and use as salad dressing, condiment for burgers or dipping sauce for pretzels and vegetables.

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Grilled and Loaded Smashed Potatoes

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 12

  • 1 1/2 pounds medium Yukon gold potatoes
  • 1 tablespoon vegetable oil
  • 5 teaspoons McCormick Grill Mates Bacon Chipotle Seasoning, divided
  • 6 slices Applewood smoked bacon, cut into 1/4-inch pieces
  • 1 cup chopped yellow onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons finely chopped green onions
  • 1/4 cup sour cream
  1. Heat grill to medium.
  2. Place potatoes on microwavable plate. Pierce potatoes with fork several times. Microwave on high 5-6 minutes, or until fork-tender but still firm. Let stand until cool enough to handle. In large bowl, toss potatoes, oil and 3 teaspoons seasoning until well coated.
  3. Place potatoes on grill and cook, turning frequently, 4-5 minutes or until skin is crispy. In large cast-iron skillet on grill, cook and stir bacon 8-10 minutes, or until crisp. Add yellow onion and bell pepper; cook and stir 2-3 minutes, or until tender-crisp.
  4. Push bacon mixture to one side of skillet. Add potatoes to other side of skillet. Smash each potato with heavy spatula, bottom of small sturdy bowl or meat pounder. Sprinkle potatoes with remaining seasoning. Spoon bacon mixture over potatoes. Sprinkle with cheese.
  5. Cover pan or close grill. Cook 3-5 minutes, or until cheese is melted. To serve, sprinkle with green onions and dollops of sour cream.

Test Kitchen Tip: Cooking potatoes before grilling reduces overall grill time.

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Red, White and Blue Cake

Prep time: 25 minutes
Cook time: 30 minutes
Servings: 12

  • 1 package (2-layer size) white cake mix
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 teaspoon Blue McCormick Assorted Neon Food Colors & Egg Dye
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons McCormick Red Food Color
  • nonstick spray
  • 1 container (16 ounces) white frosting
  • 1 cup raspberries
  • 1/2 cup blueberries
  1. Heat oven to 350° F.
  2. Prepare cake mix as directed on package, adding vanilla. Transfer 1 1/2 cups batter to small bowl and tint with neon blue food color. Tint remaining batter red by adding cocoa powder and red food color. Pour each color batter into separate 9-by-5-inch loaf pans sprayed with nonstick cooking spray.
  3. Bake blue-tinted cake 20-25 minutes; red-tinted cake 30-35 minutes. Cool cakes in pans 10 minutes. Remove from pans; cool completely.
  4. Trim cakes to remove rounded tops and edges. Slice red cake in half horizontally to form two thin layers. Place one layer on platter. Slice remaining red cake layer in half lengthwise. Slice blue cake in half lengthwise. (Blue and red cakes should be same dimensions.)
  5. Frost red cake layer on platter with 1/3 frosting. Top with lengthwise slices of red and blue cake side-by-side. Frost with 1/3 frosting. Repeat cake layer and frosting. Garnish with raspberries and blueberries to resemble flag.

Source: McCormick Spice

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