Harissa, bahn mi, pie, Korean…these are just a few of the “hot” food trends percolating for 2011. McCormick, the spice company, weighs in on the subject each year as well with their flavor forecast, developed by a panel of chefs, food writers, and cookbook authors.
McCormick has named pickling spice and rice vinegar as one of several influential flavor pairings for 2011. To show these two flavors at work, the company offers an easy recipe for Asian Refrigerator Pickles, a handy condiment to have around for burgers and such, as it will store up to 2 months in the fridge.
These aren’t your everyday dills. Pickling spice is a complex mixture of cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, chile peppers, cloves, black pepper, mace and cardamom that add a welcome layer of tart to a sandwich.
In a nod to another food trend, here’s a recipe for Bahn Mi featuring Asian Refrigerator Pickles, a veritable explosion of the year’s trendy flavors! -alyce eyster
- Asian Refrigerator Pickles (yields 5½ cups):
- 1 seedless or English cucumber, thinly sliced (about 2 cups)
- 1 medium red bell pepper, but into thin strips (2 cups)
- 1 cup thinly sliced radishes or daikon (Asian white radish)
- ½ cup julienne-cut carrots
- 2 Tblsp McCormick Mixed Pickling Spice
- 2 cups sugar
- 2 cups rice vinegar
- 2 Tblsp kosher salt
- Bahn Mi:
- ¾ cup liquid from Asian Refrigerator Pickles
- 2 Tblsp oil
- 2 tsp Dijon
- 1½ lb. thinly sliced boneless, skinless chicken breasts
- ½ cup mayonnaise
- 1 tsp McCormick Gourmet Collection Roasted Ground Ginger
- 6 ciabatta rolls (6 inches long)
- 2 cups prepared Asian Refrigerator Pickles, drained
- For the pickles, mix vegetables in a large glass bowl. Set aside.
- Place pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with string. Place in medium saucepan with sugar, vinegar and salt.
- Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid and pickling spice bundle over vegetables. Cover.
- Refrigerate vegetables. Stir once a day for 1-2 days to blend flavors. Store in tightly covered container in refrigerator up to 2 months.
- Mix liquid from pickles, oil and mustard in small bowl. Reserve ¼ cup of the marinade for basting. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer from extra flavor.
- Meanwhile, mix mayonnaise and roasted ginger in small bowl until well blended. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
- Grill chicken over medium-high heat 4 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade. Cut rolls in half lengthwise. Spread with mayonnaise mixture. Serve chicken in rolls topped with Asian Refrigerator Pickles.
Thanks for stopping by. Here's to great food and good thymes! -