Montreal Turkey Burgers

Specially created for pairing with Mariana Vineyard 2007 Petite Sirah

Ingredients:
1 pound ground turkey
1 tablespoon McCormick Grill Mates Montreal Chicken Seasoning
4 hamburger rolls

Directions:
Mix ground turkey and Chicken Seasoning in medium bowl until well blended. Shape into 4 patties.

Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 165 degrees). Toast rolls on the grill, open-side down, about 30 seconds.

Serve burgers on toasted rolls. Garnish with desired toppings and condiments.

Makes 4 servings.

*Recipe Courtesy of McCormick & Company, Inc.

Pumpkin and Apple Soup

Specially created for pairing with the Mariana Vineyard 2008 Chardonnay

Ingredients:
3 tablespoons butter
1 cup finely chopped onion
2 teaspoons McCormick Ginger Ground
1 can (15 oz) pumpkin
1 cup chunky applesauce
3 1/2 cups chicken broth
3/4 cup heavy cream

Directions:
Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in pumpkin pie spice and ginger.
Stir in pumpkin, applesauce and broth until well blended and smooth. Bring to boil, stirring occasionally. Reduce heat to low; simmer 5 minutes. Remove from heat. (If a smoother soup is desired, place mixture in batches in blender container; cover and blend until smooth.)
Stir in cream. Heat gently before serving, if necessary.

Makes 6 (1-cup) servings.

Recipe courtesy of McCormick & Company, Inc. Photo courtesy of Taste of Home.

Roasted Garlic-Crusted Beef Rib Roast

Specially created for pairing with the De Beaumont Cellars 2007 Red Meritage.


Ingredients:
1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 lbs.)
2 tsp. cracked black pepper
2 medium heads garlic
2 Tbsp. olive oil
1/2 tsp. dried thyme leaves
1/4 tsp. salt
1/8 tsp. white pepper

Directions:
Heat oven to 350 degrees. Place roast, fat side up, on rack in shallow roasting pan. Rub all sides of roast with cracked black pepper. Cut about 1/4 inch off from the stem end of each garlic head, exposing the cloves. Remove the outer papery skin, leaving the head intact. Place garlic in center of a 12-inch squire of heavy-duty aluminum foil; drizzle with oil and fold up edges to seal tightly. Place garlic packet alongside roast in pan.

Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast beef and garlic head in 350 degrees oven. Remove garlic from oven after 45 minutes; cool slightly. Continue roasting beef 1 1/4 to 1 1/2 hours for medium rare; 1 3/4 to 2 hours for medium doneness.

Meanwhile, squeeze garlic cloves from husks into medium bowl. Mash garlic with fork until smooth. Stir in thyme, salt and white pepper; set aside.

Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer roast to carving board. Rub roast with garlic mixture; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees) Sprinkle roast with reserved leeks and carve into slices. Serve with sauce.

Makes 6 to 8 servings.

*Recipe Courtesy of The Texas Beef Council

Rosemary Roasted Chicken

Specially created for pairing with the De Beaumont Cellars 2008 White Meritage.


Ingredients:
1 whole chicken (about 3 pounds)
1 tablespoon olive oil
2 teaspoons McCormick Rosemary Leaves, crushed
2 teaspoons seasoned salt
1/2 teaspoon McCormick Thyme Leaves

Directions:
Preheat oven to 375 degrees. Place chicken on rack in foil-lined roasting pan. Brush with oil.

Mix rosemary, seasoned salt and thyme in small bowl. Rub evenly over entire chicken.

Roast 1 to 1 1/2 hours until chicken is cooked through. Serve with Perfect Chciken Gravy, if desired.

Makes 6 servings.

*Recipe Courtesy of McCormick & Company, Inc.