Anise-Orange Shrimp and Scallop Skewers

Specially created for pairing with the McKenna 2009 Sauvignon Blanc

Ingredients:
1/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon McCormick Anise Seed
1 teaspoon McCormick Garlic Salt
1/2 teaspoon McCormick Ginger, Ground
1/2 teaspoon McCormick Black Pepper, Coarse Grind
1 pound large sea scallops
1 pound large shrimp, peeled and deveined
Honey Ginger Dipping Sauce (recipe follows)

Honey Ginger Dipping Sauce:
Mix 3/4 cup orange juice, 2 tablespoons each sliced green onion, honey and soy sauce, and 1/4 teaspoon McCormick® Ground Ginger until well blended.

Directions:
Mix orange juice, oil, anise seed, garlic salt, ginger and pepper in small bowl. Place seafood in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

Refrigerate 30 minutes. Remove seafood from marinade. Discard any remaining marinade. Alternately thread shrimp and scallops onto skewers.

Grill over medium heat 8 to 10 minutes or until shrimp turn pink and scallops are opaque. Serve with Honey Ginger Dipping Sauce.

Makes 8 servings.

Recipe and Photo Coutesy of McCormick & Company, Inc.

Grilled Pork Tenderloin with Balsamic Vinegar

Specially created for pairing with the Fog 2008 Zinfandel

Ingredients:
2 pork tenderloins
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh rosemary, OR sage OR thyme
1 teaspoon garlic, chopped
Salt and pepper, to taste

Directions:
Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper.

Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until meat thermometer inserted reads 160 degrees F. Slice to serve.

Serves 4.

Recipe and Photo Courtesy of National Pork Board.

Grilled Chicken and Chorizo Skewers

Specially created for pairing with the Cloud 2009 Pinot Grigio

Ingredients:
2 oz. chicken tenderloins, cut into 4 pieces; or pieces of boneless, skinless breast
3/4 oz. chorizo sausage cut into "half moons" resulting in three 1/4 oz. pieces
Four 1" x 1" red bell pepper pieces (optional: saute in a little olive oil to soften)
Four 1" x 1" yellow bell pepper pieces (optional: saute in a little olive oil to soften)
Four 1" x 1" Spanish onion pieces (optional: saute in a little olive oil to soften)
Approx. 8" bamboo skewer (soaked in cold water ahead of time)
1/4 tsp. salt
Pinch ground black pepper
1 tsp. olive oil to brush before grilling
1 TBL cumin aioli (recipe follows)
Chopped parsley to garnish

For the cumin aioli:
1 c. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. finely minced fresh garlic
2 TBL ground cumin powder (or to taste)

Directions:
Assemble the skewers alternating ingredients. Season with salt and pepper. Brush with olive oil and grill until chicken is cooked. Serve with cumin aioli. Sprinkle parsley to garnish.

Mix all together. Chill at least 1/2 hour to let flavors develop.

Makes 1 skewer; multiply the ingredients amounts by the number of servings desired.

Recipe and Photo Courtesy of National Chicken Council

Herb Marinated Steak

Specially created for pairing with the Fog 2008 Nebbiolo

Ingredients:
1/2 cup dry red wine
1/4 cup olive oil
2 teaspoons McCormick Perfect Pinch Italian Seasoning
2 teaspoons Worcestershire sauce
1 1/2 teaspoons McCormick Garlic Powder
1 teaspoon seasoned salt
1/2 teaspoon McCormick Black Pepper, Coarse Ground
1 1/2 pounds boneless beef sirloin or London broil steak (about 1-inch thick)


Directions:
Mix wine, oil and seasonings in small bowl. Place steak in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.

Grill over medium heat 8 to 10 minutes per side or until desired doneness. Let stand 5 minutes before cutting into thin slices across the grain.

Makes 6 servings.

Recipe and Photo Courtesy of McCormick & Company, Inc.

Garlic Herb Tilapia

Specially created for pairing with the Cloud 2009 Number Nine Blend

Ingredients:
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Perfect Pinch Italian Seasoning
1/2 teaspoon McCormick Mustard, Ground
1 pound tilapia fillets
1/2 teaspoon salt
1/4 teaspoon McCormick Black Pepper, Ground

Directions:
Preheat oven to 400 degrees F. Mix butter, garlic powder, Italian seasoning and ground mustard in medium bowl until well blended.

Place fish on foil-lined shallow baking pan. Sprinkle with salt and pepper. Spread fish with herb butter mixture.

Bake 10 minutes or until fish flakes easily with a fork.

Makes 4 servings.

Recipe and Photo Courtesy of McCormick & Company, Inc.

"Happy" Pork Chops

Specially created for pairing with the EVO 2008 Cabernet Franc

Ingredients:
6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn oil, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced
1 cup water
2 cups chicken broth
fresh cilantro, chopped

Directions:
Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.

Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeno chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 160 degrees F. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.

Makes 6 servings.

Recipe and Courtesy of National Pork Board