Recipe: Mix and Match Marinades, Grilling Chart and Super Spice Blend

SUPER SPICE GRILL BLEND, MIX-AND-MATCH MARINADES AND GRILLING CHART

SUPER SPICE GRILL BLEND
Makes enough for 2-3 marinade recipes

2 teaspoons ground cinnamon
2 teaspoons garlic powder
2 teaspoons rosemary leaves, crushed
2 teaspoons thyme leaves
1 teaspoon oregano leaves
1 teaspoon sea salt
1/4 teaspoon ground red pepper (cayenne)

Mix all ingredients for the spice mixture until well blended. Store in tightly covered jar in cool, dry place.

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MIX-AND-MATCH SUPER SPICE MARINADES

"Start with 1 tablespoon of our Super Spice Grill Blend. Choose one of our Marinades to prepare. Then, mix and match marinade with a pound of your meat, poultry or seafood choice."

HONEY-POMEGRANATE
1 tablespoon Super Spice Grill Blend
1/4 cup pomegranate juice
2 tablespoons honey
2 tablespoons lime juice

Best on pork or lamb.
Also good on steak, chicken or salmon.

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GREEN TEA AND PEACH

1 tablespoon Super Spice Grill Blend
1/4 cup strong brewed green tea
2 tablespoons peach preserves
2 tablespoons white wine vinegar

Best on shrimp or chicken.
Also good on pork, salmon or steak.

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TRIPLE CITRUS

1 tablespoon Super Spice Grill Blend
1/4 cup orange juice
2 tablespoons canola oil
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon lime juice

Best on chicken or salmon.
Also good on pork, scallops, shrimp or tuna.

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INDIAN

1 tablespoon Super Spice Grill Blend
1 container (6 oz.) plain low fat yogurt
2 tablespoons canola oil
1 tablespoon lemon juice
Pinch McCormick Ground Turmeric, if desired

Best on chicken or pork.
Also good on lamb.

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CARIBBEAN

1 tablespoon Super Spice Grill Blend
1/4 cup tropical juice blend
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 tablespoons dark rum

Best on tuna or shrimp.
Also good on chicken, pork, salmon or steak.

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TUSCAN

1 tablespoon Super Spice Grill Blend
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard

Best on steak or chicken.
Also good on lamb, pork or salmon.

Mix all Marinade Ingredients in small bowl until well blended. Reserve 2 tablespoons of the marinade for basting. Place 1 to 1 1/4 pounds desired meat, poultry or seafood in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 1 hour or longer for extra flavor (limit seafood marinating time to 30 minutes.)

Remove meat, poultry or seafood from marinade. Discard any remaining marinade.

Grill as directed below. Baste halfway through cook time with reserved (unused) marinade.

Makes 4 servings

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SUPER GRILLING GUIDE

Steak, such as top sirloin or strip steak
Medium-high heat
5 to 7 minutes per side or until desired doneness

Boneless or bone-in pork chops (3/4-inch thick)
Medium heat
5 to 7 minutes per side or until desired doneness

Pork tenderloin
Medium heat
25 minutes or until desired doneness, turning occasionally

Lamb chops (3/4-inch thick)
Medium heat
5 to 7 minutes per side or until desired doneness

Boneless skinless chicken breasts or thighs
Medium heat
6 to 8 minutes per side or until cooked through

Tuna steaks
Medium heat
5 to 6 minutes per side or until desired doneness

Salmon steaks or fillets
Medium heat
12 to15 minutes or until fish flakes easily with a fork

Large shrimp
Medium heat
2 to 3 minutes per side or until shrimp turn pink

Sea scallops
Medium heat
3 to 4 minutes per side or until scallops are opaque

Adapted from source: McCormick