Chicken stays extra tender and juicy when it’s wrapped in smoky bacon and tossed on the flames.
Applewood Bacon Chicken Skewers
Servings: 12 (1 skewer each)
PAIRS WITH: Sun Fish 2018 Chardonnay
INGREDIENTS:
1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes (about 24 pieces)
2 tablespoons McCormick® Grill Mates® Applewood Rub
12 slices bacon
12 (6-inch) wooden skewers, soaked in water
DIRECTIONS:
1. Toss chicken with Rub in large bowl until evenly coated. Set aside.
2. Place 2 layers of paper towels on a microwavable plate. Place 6 slices of bacon in a single layer on paper towels. Cover with 1 layer of paper towel. Microwave on HIGH 2 to 3 minutes or until bacon is partially cooked. Repeat with remaining bacon. Let cool slightly. Cut each bacon slice in half crosswise to make 24 pieces.
3. Wrap 1 piece of bacon around each piece of chicken. Thread 2 bacon-wrapped chicken pieces onto each skewer.
4. Grill skewers over medium-high heat 8 to 10 minutes or until chicken is cooked through, turning occasionally.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Travelin' Dad
Bright green chimichurri, a blend of fresh parsley, garlic and olive oil, gives these tasty burgers an Argentinian accent.
Argentinian Beef Burgers with Chimichurri
Servings: 4
PAIRS WITH: Moderna 2015 Cabernet Sauvignon
INGREDIENTS:
CHIMICHURRI
2 cups packed parsley leaves
2 cloves garlic
1 tablespoon McCormick Gourmet™ Oregano, Mexican
1/2 teaspoon McCormick Gourmet™ Organic Fennel Seed, crushed
1/2 teaspoon McCormick Gourmet™ Organic Cayenne Pepper
1/2 cup olive oil
3 tablespoons lemon juice
1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt
ARGENTINIAN BEEF BURGERS
1 pound lean ground beef
4 slices provolone cheese
4 rolls, such as Kaiser or crusty artisan rolls
1 small red onion, thinly sliced
DIRECTIONS:
1. For the Chimichurri, place parsley, garlic, oregano, fennel seed and cayenne pepper in a food processor; cover. Pulse until garlic is chopped. With the food processor running, gradually add oil and lemon juice. Stir in sea salt. Transfer 1/2 cup of the Chimichurri to a large bowl. Reserve remaining Chimichurri until ready to serve.
2. For the Burgers, add ground beef to Chimichurri in a bowl. Mix until well blended. Shape into 4 patties.
3. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds.
4. Serve burgers on rolls with red onion and reserved Chimichurri.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Mixologist Dad
Mouthwatering shrimp with a mojito lime kick sprinkled with coconut, cilantro and peanuts
Grilled Mojito Lime Shrimp Skewers
Servings: 8
PAIRS WITH: Joy Cellars 2017 Merriment
INGREDIENTS:
1 package McCormick® Grill Mates® Mojito Lime Marinade
1/4 cup vegetable oil
2 tablespoons cider vinegar
2 pounds extra-large peeled and deveined shrimp, tails on
1/4 cup unsweetened shredded coconut
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup roasted salted peanuts, roughly chopped
2 limes, cut into wedges
DIRECTIONS:
1. Whisk together marinade mix, oil, vinegar and 2 tablespoons water in a large bowl. Remove 3 tablespoons of the marinade and reserve for basting. Add shrimp to remaining marinade in a bowl and toss to coat. Cover and refrigerate 30 minutes.
2. Place coconut in small flameproof skillet. Place skillet on grill over high heat and cook, shaking frequently, until the coconut is toasted in spots; about 3 to 4 minutes. Transfer toasted coconut to a clean plate lined with paper towels and allow to cool. Set aside.
3. Thread shrimp on wooden skewers, alternating the direction of the tail so the tail end of the second shrimp is directly above the head end of the first shrimp. Repeat with 4 additional shrimp on the same skewer, alternating the direction each time. Repeat with the remaining shrimp and skewers so you have 8 skewers of shrimp.
4. Tear off 2 large pieces of aluminum foil and fold each into a long rectangle. Arrange on grill about 12 inches apart. Place skewers on the grill so that exposed wood on both ends of the skewers is resting on the foil (this will keep the skewers from burning). Grill until the undersides of the shrimp are pink and charred in spots; 3 to 4 minutes. Turn skewers and baste with reserved marinade. Grill until the undersides are pink and charred in spots; about 3 to 4 minutes longer. Transfer to a platter.
5. Add cilantro and peanuts to coconut and toss to combine. Sprinkle coconut mixture over shrimp and serve with the lime wedges.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Rocker Dad
Oh boy! This melty, cheesy, bacon-y potato creation gets topped with green onions and sour cream. Dig in.
Grilled and Loaded Smashed Potatoes
Servings: 12
PAIRS WITH: Homage Cellars 2017 Merlot
INGREDIENTS:
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
DIRECTIONS:
1. Place potatoes on microwavable plate. Pierce potatoes with a fork several times. Microwave on HIGH 5 to 6 minutes or until fork-tender but still firm. Let stand until cool enough to handle. Toss potatoes, oil and 3 teaspoons of the Seasoning in large bowl until well coated.
2. Grill potatoes over medium heat 4 to 5 minutes or until the skin is crispy, turning frequently. Meanwhile, cook and stir bacon in large cast iron skillet on the grill 8 to 10 minutes or until crisp. Add yellow onion and bell pepper; cook and stir 2 to 3 minutes or until tender-crisp.
3. Push bacon mixture to one side of the skillet. Add potatoes to a skillet on the other side. Smash each potato with heavy spatula, the bottom of the small sturdy bowl, or meat pounder. Sprinkle potatoes with remaining 2 teaspoons Seasoning. Spoon bacon mixture over the potatoes. Sprinkle with cheese. Cover pan or close grill. Cook 3 to 5 minutes or until cheese is melted. To serve, sprinkle with green onions and dollops of sour cream.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Laid-Back Dad
Whether you’re dippin’ chips or enjoying it alongside what you’re grilling, this snappy salsa will be a big hit.
Grilled Fruit Salsa with Lime, Tequila and Smoked Paprika
Servings: 12 (1/4 cup)
PAIRS WITH: Revel 2018 Sauvignon Blanc
INGREDIENTS:
2 small, firm, ripe mangoes
2 cored pineapple rings, about 1/2-inch thick
1 cup chopped red bell pepper
2/3 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon agave nectar
1 tablespoon tequila
1 teaspoon McCormick Gourmet™ Organic Paprika, Smoked
DIRECTIONS:
1. Cut 1/2-inch thick slice from flat sides of each mango. Score the flesh in a crisscross pattern, without cutting through the skin. (Reserve remaining mango for another use.)
2. Grill mango, cut-side down, and pineapple over medium heat of well-greased grill 2 to 4 minutes or until golden brown, turning pineapple once. Cool until able to handle. Push mango from skin side to pop the flesh up. Cut both mango and pineapple into bite-size pieces.
3. Mix grilled fruit, bell pepper, onion, cilantro, lime juice, agave nectar, tequila and smoked paprika in a medium bowl until well blended.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Sophisticated Dad
Grilling romaine adds a slightly smoky flavor, and when mixed with fresh grilled veggies, it’s a winner.
Grilled Romaine & Vegetable Salad with Balsamic Herb Vinaigrette
Servings: 8
PAIRS WITH: Dusk 2016 Pinot Gris
INGREDIENTS:
BALSAMIC HERB VINAIGRETTE
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon McCormick® Basil Leaves
1 teaspoon McCormick® Garlic Powder
SALAD
2 heads Romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil
10 asparagus spears, cut into 1-inch pieces
1 cup grape tomatoes
1 cup mushrooms, halved
1 red bell pepper, cut into 1/2-inch chunks
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Onion Powder
DIRECTIONS:
1. For the Vinaigrette, mix all ingredients in a small bowl with wire whisk until well blended. Set aside.
2. Brush Romaine lettuce lightly with some of the oil. Toss vegetables with remaining oil, garlic powder and onion powder in a large bowl. Place vegetable mixture in grill basket sprayed with no-stick cooking spray.
3. Grill vegetable mixture 10 to 12 minutes or until tender, turning occasionally. Grill Romaine lettuce over medium heat 3 to 4 minutes or until lightly browned, turning frequently.
4. Cut Romaine lettuce halves lengthwise in half. Place lettuce on individual plates; top with grilled vegetable mixture. Drizzle with Vinaigrette.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Hipster Dad
Holy moly, hot donuts fresh off the grill served with summer fruits and whipped cream!
Cinnamon Sugar Grilled Donuts
Servings: 8
PAIRS WITH: le Cadeau Semi Seco Sparkling Wine
INGREDIENTS:
1/4 cup granulated sugar
1 tablespoon McCormick® Cinnamon, Ground
1/4 cup (1/2 stick) butter, melted
2 tablespoons packed brown sugar
1 can (16 ounces) refrigerated buttermilk biscuits, 8 biscuits
DIRECTIONS:
1. Mix granulated sugar and cinnamon in a medium bowl. Mix butter and brown sugar in a small bowl. Set aside. Cut out the center of biscuits with a small round cookie cutter. (Or use the cap of the cinnamon bottle to cut out the donut hole. Just be sure to flour the cap to prevent the dough from sticking.)
2. Grill donuts and donut holes over medium-low heat 4 to 6 minutes per side. Brush with butter mixture just before removing from grill. Toss immediately in cinnamon sugar. Serve with fresh fruit and whipped cream, if desired.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Old-School Dad
Ooey gooey chewy brownies swirled through with peanut butter. Baking an extra batch for dad will score you brownie points.
Peanut Butter Swirl Brownies
Servings: 9
PAIRS WITH: Sun Fish 2017 Mola Mola
INGREDIENTS:
1/2 cup confectioners' sugar
1/2 cup peanut butter
1/4 cup (2 ounces) cream cheese, at room temperature
1 1/2 teaspoons McCormick® Pure Vanilla Extract, divided
3 large eggs, divided
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, (not Dutch process)
1/4 teaspoon baking powder
1/8 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup bittersweet chocolate chips
DIRECTIONS:
1. Preheat the oven to 350 degrees F. Coat a 9-inch square baking pan with cooking spray.
2. Beat together the confectioners' sugar, peanut butter, cream cheese, 1/2 teaspoon vanilla extract and 1 egg in a large bowl with an electric mixer on medium-high speed until smooth.
3. In a small bowl, combine the flour, cocoa powder, baking powder and salt. Whisk to thoroughly combine.
4. In a medium bowl, whisk together the remaining 2 eggs, granulated sugar and remaining 1 teaspoon vanilla. Whisk in the butter.
5. Add the flour mixture and chocolate chips to the bowl with the egg-butter mixture and fold together with a spoon or spatula until just combined.
6. Add half of the brownie batter to the pan and tap on the countertop to level. Add the peanut butter mixture by the spoonful, making sure that the spoonfuls do not touch each another. Pour the remaining brownie batter over the top and swirl the two batters together with a butter knife.
7. Bake until the edges are just set, about 20 minutes. The center should still be soft. Cool in the pan for at least 15 minutes before cutting.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
