World of Flavors

World of Fl avors
Recipes from America’s Test Kitchen brought to you by Diamond Crystal® Salt
world of flavors · ii
Table of contents
SPICES & CONDIMENTS FROM AROUND THE WORLD
III
Herb and Spice Blends
IV
Global Seasoned Salt Blends
VAsian Condiments
RECIPES FROM AROUND THE WORLD
1
Latin-American · Grilled Corn with Latin-Spiced Butter
2
Peruvian · Peruvian Roast Chicken
3
Puerto Rican · Pork Pernil
4
Cuban · Cuban-Style Black Beans and Rice
5
Greek · Grilled Lamb Kofte
6
Korean · Korean Stir-Fried Beef with Kimchi
7
Vietnamese · Chicken Banh Mi
8
More Global Flavor Insights from Diamond Crystal® Salt
world of flavors · iii
Herb and Spice Blends from Around the World
Pumpkin Pie Spice
Thanksgiving Helpmate
Herbes de Provence
Flower Power
Curry Powder
Essence of India
Blackening Spice
Cajun Coating
Most Americans reach for
pumpkin pie spice just once a year.
But in the test kitchen, we don’t
limit its use to our pumpkin pie.
We use it to flavor carrot cakes
and spice cookies or as a shortcut
to Moroccan chicken. No need to
buy a jar—you can make your own.
Combine ½ teaspoon cinnamon, ¼
teaspoon ginger, and ⅛ teaspoon
each of nutmeg and allspice for
every 1 teaspoon of pumpkin pie
spice called for in a recipe.
An aromatic blend from the south
of France, herbes de Provence combines dried lavender flowers with
rosemary, sage, thyme, marjoram,
and fennel, and sometimes chervil,
basil, tarragon, or savory. A natural
partner for poultry and pork, herbes
de Provence is worth trying in an
herb butter—brush it under turkey or
chicken skin before roasting the bird.
As many as 20 different spices
are blended to make curry
powder, among them coriander,
cumin, cinnamon, clove, turmeric,
and black and red peppers.
Madras curry powder is a hotter
version; sweet (or “mild”) is more
versatile. Curry powder adds
flavor to recipes like curried
spiced nuts. Penzey’s Sweet
Curry powder is our top pick.
In the 1980s, New Orleans chef
Paul Prudhomme became famous
for dipping fish fillets in melted
butter, dredging them in spices,
and cooking them in a searingly
hot skillet, thereby igniting a
national “blackening” obsession.
Not long after the trend swept the
nation, blackening spice mixes hit
supermarkets, combining paprika,
onion and garlic powders, coriander, and red and black peppers.
Za’atar
Kebab Sidekick
Italian Seasoning
The Boot in a Bottle
Chinese Five-Spice Powder
Balanced Blend
In Arabic, za’atar can refer to a
specific herb (Thymbra spicata);
to several herbs that are related
to thyme, savory, and oregano;
or to a blend of spices that
contain these herbs, along with
sesame seeds, salt, and (tart,
sour) sumac. Za’atar (the blend) is
traditionally sprinkled on kebabs
and vegetables. To get to know
its earthy, pungent, floral flavors,
dunk bread in olive oil and then
dip it in za’atar.
This blend tries to cram the
flavors of Italy into a single jar. It’s
chock-full of the Italian mainstays
oregano, marjoram, rosemary,
basil, sage, thyme, and savory.
Toss potato wedges with oil,
Parmesan, and Italian seasoning
for a fast Mediterranean take on
steak fries, or add a few pinches
to a slow-simmered tomato sauce
for an all-in-one flavor boost.
This pungent, aromatic blend
contains five ingredients, namely
cinnamon, clove, fennel seeds,
Sichuan peppercorn, and star
anise. Chinese culture values
the balance of flavors that these
spices represent. In recent
years, Americans have taken to
the spice, too, using it for both
sweet (five-spice panna cotta)
and savory (grilled pork chops)
dishes. Frontier Natural Products
Co-op makes our favorite blend.
Crab Boil
Seafood Sachet
Pickling Spice
Cuke Cure
Garam Masala
Curry’s Kissing Cousin
Chili Powder
Cowboy Rations
Boiling huge pots of seafood,
potatoes, and other vegetables is
a time-honored culinary tradition,
be it crawfish boil in Louisiana,
Frogmore stew in the Carolinas,
or a clambake in New England.
What to season the pot with?
Crab boil. Popular brands include
Zatarain’s, Rex’s, and Old Bay.
Crab boil usually contains mustard
seeds, celery seeds, coriander,
peppercorns, bay, and allspice.
Now that there’s a pickling revival
sweeping America, reacquaint
yourself with this blend. Pickling
spice is a fruity, tart mixture
of whole and coarsely crushed
spices like bay leaves, cardamom,
cinnamon, allspice, mustard seeds,
cloves, coriander, and ginger. Not
a pickle maker? Try grinding the
blend in a spice grinder and using
it to season poultry.
Like curry powder, garam masala
(literally “hot spice blend”) is
an Indian seasoning made from
warm spices like cloves, cinnamon,
peppercorns, cardamom, and
cumin. Add a little garam masala
to couscous or use it to flavor
Chicken Tagine, The test kitchen
prefers McCormick Gourmet
Collection Garam Masala for its
“citrusy,” “smoky” flavors.
Before chili powder became a
commercial product in the early
20th century, cooks had to mix
their own from ground dried chiles
(usually about 80 percent of the
blend), garlic powder, oregano,
and cumin. The quality of storebought chili powder depends
on both the chiles used and its
freshness; if your jar is more than
six months old, replace it.
Ras el Hanout
[RAHS L ha-newt]
Moroccan Curry
This North African seasoning
translates as “head of the shop”
because traditionally each blend
was a unique combination of some
25 spices, seeds, dried flowers,
berries, and nuts determined by
the spice shop’s proprietor. Blends
often include cumin, saffron,
cinnamon, nutmeg, dried rose
petals, galangal, and paprika. Use
ras el hanout in tagines, rices,
and hearty meat dishes, such as
braised lamb shanks.
world of flavors · iv
© 2014 America’s Test Kitchen. All rights reserved. Photography: Daniel J. van Ackere
All-Purpose
Seasoned Salt
Blend
makes about ¼ cup
Store the salt blend for up to six weeks.
Suggested Uses: A rub for raw chicken or pork and
sprinkled onto steamed vegetables or raw avocado, tomato,
and cucumber.
¼ cup Diamond Crystal® Kosher Salt
1 tablespoon pepper
1 teaspoon granulated garlic
1 teaspoon onion flakes
¼ teaspoon red pepper flakes
TO MAKE:
Combine all ingredients in a small bowl.
Caribbean Seasoned Salt Blend
Suggested Uses: A rub for raw beef roasts and grilled
steaks, chops, and fish.
TO MAKE: Grind 5 bay leaves and 1 teaspoon whole cloves in
spice grinder until finely ground. Add bay leaf mixture and
½ teaspoon ground nutmeg to salt blend.
Greek Seasoned Salt Blend
Suggested Uses: A rub for raw lamb, in vinaigrettes, and
on eggs.
TO MAKE: Add 1 teaspoon dried thyme, 1 teaspoon dried basil,
and 1 teaspoon dried oregano to salt blend.
Montreal Seasoned Salt Blend
Suggested Uses: On beef (either as a rub or after cooking)
and on salmon or other oily fish.
TO MAKE: Add 2 teaspoons dried rosemary, 1 teaspoon ground
coriander, and 1 teaspoon caraway seeds to salt blend.
Global Flavor Insights
from Diamond Crystal® Salt
Smoky Seasoned Salt Blend
To quickly add a Cuban flair to any recipe,
use the basic Cuban spice palette
consisting of cumin, oregano
and bay leaves.
on popcorn or corn on the cob, and mixed into beans.
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to learn more about Diamond Crystal®
culinary products.
Suggested Uses: A rub for meats in any Latin preparation,
Add 1 tablespoon hot smoked paprika, 1 teaspoon
ground cumin, and 1 teaspoon chili powder to salt blend.
TO MAKE:
world of flavors · v
Asian Condiments
These sauces and pastes inject tremendous flavor into food with virtually no
effort on the part of the cook.
Soy Sauce
Bean Juice
Teriyaki Sauce
American Favorite
Sweet-and-Sour Sauce
Egg Roll Dipper
Hoisin Sauce
Mu Shu Mate
The Chinese invented it nearly
3,000 years ago, fermenting
soybeans with wheat or barley
and special molds and yeasts.
But soy transcends Asian cuisine;
we rely on its umami character
to add savory, complex depth to
dishes like beef stroganoff and
French onion soup. Our preferred
brand for cooking is Lee Kum Kee
Tabletop Premium Soy Sauce.
Popularized some 40 years
ago in the United States by the
Benihana chain, teriyaki sauce—
which is from Japan—is made
from soy sauce, sake or mirin
(sweet Japanese wine), sugar,
ginger, and garlic. The glaze gives
food a glossy look and a sweet
finish. Our favorite brand is Annie
Chun’s All Natural Teriyaki Sauce.
In China, this term encompasses
a range of dipping sauces that
are typically freshly prepared
from vinegar and sugar. In the
States, sweet-and-sour sauce
has evolved (some would say
devolved) into something thicker
and sweeter. Western versions
may include pineapple, ketchup,
cornstarch, and corn syrup.
Sweet-and-sour sauce is the
classic dip for egg rolls.
This thick, reddish-brown sauce—
made from soybeans, sugar,
garlic, and spices—is the classic
sauce for Chinese mu shu dishes.
Variation among brands is dramatic. The test kitchen picked
“smoky,” “malty” Kikkoman Hoisin
Sauce as our favorite, noting its
balanced flavors. Hoisin can be
used in dipping sauces, glazes,
and marinades.
Black Bean Sauce
Fermented and Funky
Wasabi
Japanese Horseradish
Plum Sauce
Chinese Chutney
Fish Sauce
Piscatory Perfume
This thick, robust sauce is made
from fermented, salted black
soybeans (either pureed or left
whole) that are mixed with soy
sauce, sugar, and sometimes MSG.
Tasted by itself, black bean sauce
is powerfully sharp, “nutty,” and
“yeasty.” It adds instant depth to
stir-fries, spareribs, noodles, and
fish. You can buy versions with
spice and garlic, too.
The gnarled, brown wasabi root
is a relative of horseradish, and
at nice restaurants in Japan the
fresh root is grated to order. In
America, your sushi probably
comes with the premade stuff
from a tube or a powder (which
often contains no real wasabi).
Our tasters found that fresh
wasabi or paste made from the
real item is best (no surprise).
The Chinese have cultivated
plums since ancient times. To
extend its life after the harvest,
the fruit was preserved with
salt, sugar, spices, garlic, ginger,
and sweet potato, giving the
sauce a sweet-and-sour quality.
Nowadays, peaches and apricots
are used, too. You may know
plum sauce as duck sauce, as it’s
often served with Peking duck.
Don’t let the strong smell dissuade
you: The pungent, “meaty,” almost
“cheesy” flavor adds wonderful
complexity to dishes like pad thai
and Vietnam’s catfish in a clay pot.
The sauce is made from fermented
fish or, more often, anchovy
extract, and the lighter the sauce
the lighter the flavor. “Dark and
pungent” Tiparos Fish Sauce is our
favorite brand.
Chili Sauce
Asian Heat
Oyster Sauce
The Pearl of Sauces
Miso
Japanese Main Squeeze
Kecap Manis
Indonesian Soy Sauce
Almost every Asian cuisine
has its own version of chili
sauce; the three you’re likely
to encounter in the States are
Sriracha, chili-garlic sauce,
and Indonesia’s sambal oelek.
They all contain chiles and salt;
many feature vinegar, sugar,
and garlic, too. Want to make
Sriracha yourself? See page 7 for
the recipe.
This southern Chinese specialty
is made from boiled oysters and
adds salty tang to such dishes
as kung pao chicken and sesame
noodles. Buy oyster-flavored
sauce that contains just oyster
extractives and seasonings—
sauces with extra ingredients have
muddled flavor. Our favorite brand
is Lee Kum Kee’s Premium Oyster
Flavored Sauce.
Chances are you’ve sipped the
soup (dashi broth mixed with
miso paste) as a preamble to a
Japanese meal. The paste itself is
made from fermented soybeans
and grain—usually rice or barley—
and Japanese cooks use it nearly
every day. White, or shiro, miso
is sweeter, with “floral,” “fruity”
flavors, while red, or aka, miso is
saltier and “earthier.”
Kecap is the catchall term for
sauces in Indonesia, and kecap
manis is the sweetest. It’s made
from soybeans, palm sugar, and
seasonings. Salty-sweet kecap
manis looks like tar but tastes
like “caramel,” “burnt sugar,”
and “coffee,” our tasters found.
Marinate steaks in it or brush
chicken wings with the thinned
sauce toward the end of grilling.
world of flavors · 1
Latin-American
© 2014 America’s Test Kitchen. All rights reserved. Photography: Daniel J. van Ackere
Grilled Corn with
Latin-Spiced
Butter
serves 4 to 6
Use a disposable aluminum roasting pan that is at least 2¾
inches deep.
1 recipe flavored butter (recipes follow)
1 (13 by 9-inch) disposable aluminum roasting pan
8 ears corn, husks and silk removed
2 tablespoons vegetable oil
Diamond Crystal® Kosher Salt and pepper
1. Place flavored butter in disposable pan. Brush corn
evenly with oil and season with salt and pepper to taste.
2. Grill corn over hot fire, turning occasionally, until
lightly charred on all sides, 5 to 9 minutes. Transfer corn
to pan and cover tightly with aluminum foil.
3. Place pan on grill and cook, shaking pan frequently,
until butter is sizzling, about 3 minutes. Remove pan from
grill and carefully remove foil, allowing steam to escape
away from you. Serve corn, spooning any butter in pan
over individual ears.
Latin-Spiced Butter
Serve with orange wedges, if desired.
6 tablespoons unsalted butter, softened
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh parsley
1 teaspoon minced canned chipotle chile in
adobo sauce
Global Flavor Insights
from Diamond Crystal® Salt
A little pico de gallo, or salsa fresca, goes a long
way to add authenticity to most any Latin-inspired
dish, with chopped tomato, white onion, and
either jalapeños, serranos or habaneros chilies (or
a combination of the three). For a little extra zing,
try adding a touch of lime juice or apple cider
vinegar. To mellow it
out, go with fresh coriander
leaves, cucumber, radish
or diced mango.
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to learn more about Diamond Crystal®
culinary products.
½ teaspoon finely grated orange zest
1 teaspoon Diamond Crystal® Kosher Salt
TO MAKE:
Combine all ingredients in a small bowl.
world of flavors · 2
peruvian
serves 4
This recipe calls for a vertical poultry roaster. If you don’t
have one, substitute a 12-ounce can of beer. Open the beer
and pour out (or drink) about half of the liquid. Spray the can
lightly with vegetable oil spray and proceed with the recipe.
Serve with Spicy Mayonnaise (recipe follows).
¼ cup fresh mint leaves
3 tablespoons extra-virgin olive oil
2 tablespoons Diamond Crystal® Kosher Salt
6 garlic cloves, chopped coarse
1 tablespoon pepper
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons finely grated lime zest
plus ¼ cup juice (2 limes)
1 teaspoon minced habanero chile
1 (3½- to 4-pound) whole chicken,
giblets discarded
1. Process mint, oil, salt, garlic, pepper, cumin, sugar
paprika, oregano, lime zest and juice, and habanero in
blender until smooth paste forms, 10 to 20 seconds. Using
your fingers, carefully loosen skin covering breast and
thighs. Place half of paste under skin, directly on meat in
center of each side of breast and on thighs. Gently press on
skin to distribute paste evenly over meat. Spread remaining
paste over entire exterior surface of chicken. Tuck wings
behind back. Place chicken in 1-gallon zipper-lock bag and
refrigerate at least 6 hours or up to 24 hours.
2. Adjust oven rack to lowest position and heat oven
to 325 degrees. Place vertical roaster on rimmed baking
sheet. Slide chicken onto vertical roaster so chicken stands
upright and breast is perpendicular to bottom of sheet.
Roast chicken until skin just begins to turn golden and
breast registers 140 degrees, 45 to 55 minutes. Carefully
remove sheet with chicken from oven and increase oven
temperature to 500 degrees.
3. Once oven is heated to 500 degrees, return sheet to
oven and pour 1 cup water in bottom of sheet. Continue
to roast until skin is evenly browned and crispy, breast
registers 160 degrees, and thighs register 175 degrees,
about 20 minutes, rotating sheet halfway through cooking
(replenish water as necessary to keep sheet from smoking).
(If the top of the chicken is darkening too quickly, place a
7-inch-square piece of foil over the neck and wingtips and
continue to roast.)
4. Carefully remove chicken from oven and let rest on
vertical roaster for 20 minutes. Using 2 large wads of paper
towels, carefully lift chicken off vertical roaster and onto
carving board. Carve chicken and serve.
Spicy Mayonnaise
MAKES ABOUT 1 CUP
1 large egg (see note)
2 tablespoons water
1 tablespoon minced onion
1 tablespoon juice from 1 lime
1 tablespoon minced fresh cilantro
1 tablespoon canned pickled jalapeño
pepper, minced
1 medium garlic clove, minced or pressed through
garlic press (about 1 teaspoon)
1 teaspoon yellow mustard
½ teaspoon Diamond Crystal® Kosher Salt
1 cup vegetable oil
TO MAKE: Process all ingredients except oil in food proces-
sor until finely chopped, about 5 seconds. With machine
running, slowly drizzle in oil in steady stream until mayonnaise-like consistency is reached, scraping down bowl
as necessary.
© 2014 America’s Test Kitchen. All rights reserved. Photography: Daniel J. van Ackere
Peruvian Roast
Chicken
Puerto rican
world of flavors · 3
© 2014 America’s Test Kitchen. All rights reserved. Photography: Daniel J. van Ackere
Pork Pernil
serves 8 to 10
Depending on their size, you may need two bunches of
cilantro. Crimp the foil tightly over the edges of the roasting
pan in step 2 to minimize evaporation. Make sure to spray
the V-rack in step 3.
1½ cups chopped fresh cilantro leaves and stems
1 onion, chopped coarse
¼ cup Diamond Crystal® Kosher Salt
¼ cup olive oil
10 garlic cloves, peeled
2 tablespoons pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
1 (7-pound) bone-in pork picnic shoulder
1 tablespoon grated lime zest plus
⅓ cup juice (3 limes)
1. Pulse 1 cup cilantro, onion, salt, oil, garlic, pepper,
oregano, and cumin in food processor until finely ground,
about 15 pulses, scraping down sides of bowl as needed. Pat
pork dry with paper towels and rub cilantro mixture all
over. Wrap pork in plastic wrap and refrigerate for at least
12 hours or up to 24 hours.
2. Adjust oven rack to lower-middle position and heat
oven to 450 degrees. Pour 8 cups water in large roasting
pan. Unwrap pork and place skin side down in pan. Cover
pan tightly with aluminum foil and roast for 90 minutes.
Remove foil, reduce oven temperature to 375 degrees, and
continue to roast for 2½ hours.
3. Remove pan from oven. Spray V-rack with
vegetable oil spray. Gently slide metal spatula under pork
to release skin from pan. Using folded dish towels, grasp
ends of pork and transfer to V-rack, skin side up. Wipe skin
dry with paper towels. Place V-rack with pork in roasting
pan. If pan looks dry, add 1 cup water. Return to oven and
roast until pork registers 195 degrees, about 1 hour. (Add
Global Flavor Insights
from Diamond Crystal® Salt
If you’re looking for a flagship spice for Latin
and Asian inspired flavors, reach for
some cilantro to add a suitable
flair to both cuisines.
Visit diamondcrystalsalt.com
to learn more about Diamond Crystal®
culinary products.
water as needed to keep bottom of pan from drying out.)
4. Line rimmed baking sheet with foil. Remove
pan from oven. Transfer V-rack and pork to prepared
sheet and return to oven. Immediately increase oven
temperature to 500 degrees. Cook until pork skin is well
browned and crispy (when tapped lightly with tongs,
skin will sound hollow), 15 to 30 minutes, rotating sheet
halfway through cooking. Transfer pork to carving board
and let rest for 30 minutes.
5. Meanwhile, pour juices from pan into fat separator.
Let liquid settle for 5 minutes, then pour off 1 cup defatted
juices into large bowl. (If juices measure less than 1 cup,
make up difference with water.) Whisk remaining ½ cup
cilantro and lime zest and juice into bowl.
6. Remove crispy skin from pork in 1 large piece.
Coarsely chop skin into bite-size pieces and set aside. Trim
and discard excess fat from pork. Remove pork from bone and
chop coarse. Transfer pork to bowl with cilantro-lime sauce
and toss to combine. Serve pork, with crispy skin on side.
cuban
world of flavors · 4
Serves 6 to 10
Serve this recipe as a side dish or as a main course with a
simple green salad.
Diamond Crystal® Kosher Salt
1 cup dried black beans, rinsed and picked over
2 cups chicken broth
2 large green bell peppers, halved, stemmed,
and seeded
1 large onion, halved crosswise and peeled,
root end left intact
1 head garlic (5 cloves minced, rest of head
halved crosswise with skin left intact)
2 bay leaves
1½ cups long grain white rice
2 tablespoons olive oil
6 ounces lean salt pork, cut into ¼-inch pieces
4 teaspoons ground cumin
1 tablespoon minced fresh oregano leaves
2 tablespoons red wine vinegar
2 scallions, sliced thin
Lime wedges
1. Dissolve 1½ tablespoons salt in 2 quarts cold water
in large bowl or container. Add beans and soak at room
temperature for at least 8 hours or up to 24 hours. Drain
and rinse well.
2. In large Dutch oven with tight-fitting lid, stir broth,
1 bell pepper half, 1 onion half (with root end), halved
garlic head, bay leaves, 1 teaspoon salt, 2 cups water, and
quick tip from the TEST KITCHEN
Salty Soak for Beans Brining isn’t just for
meat. When you soak dried beans in salted water,
they cook up with softer skins.
Brining Formula For 1 pound of dried beans,
dissolve 3 tablespoons of table salt in 4 quarts of
cold water. Soak the beans at room temperature
for 8 to 24 hours. Drain and rinse the beans well
before using.
drained beans together. Bring to simmer over mediumhigh heat, cover, and reduce heat to low. Cook until beans
are just soft, 30 to 35 minutes. Using tongs, discard bell
pepper half, onion half, garlic head, and bay leaves. Drain
beans in colander set over large bowl, reserving 2½ cups
bean cooking liquid. (If you don’t have enough bean
cooking liquid, add water to equal 2½ cups.)
3. Adjust oven rack to middle position and heat oven
to 350 degrees. Place rice in large fine-mesh strainer and
rinse under cold running water until water runs clear,
about 1½ minutes. Shake strainer vigorously to remove all
excess water; set aside rice. Cut remaining 3 bell pepper
halves and remaining 1 onion half into 2-inch pieces and
process in food processor until chopped into rough ¼-inch
pieces, about 8 pulses, scraping down sides of bowl as
needed; set aside vegetables.
4. In now-empty Dutch oven, heat 1 tablespoon oil and
salt pork over medium-low heat; cook, stirring frequently,
until salt pork is lightly browned and rendered, 15 to 20
minutes. Add remaining 1 tablespoon oil, cumin, oregano,
and chopped bell pepper–onion mixture. Increase heat to
medium and continue to cook, stirring frequently, until
vegetables are softened and beginning to brown, 10 to
15 minutes longer. Add minced garlic and cook, stirring
constantly, until fragrant, about 1 minute. Add rice and stir
to coat, about 30 seconds.
5. Stir in vinegar, beans and reserved bean cooking
liquid, and ½ teaspoon salt. Increase heat to medium-high
and bring to simmer. Cover and transfer to oven. Bake
until liquid is absorbed and rice is tender, about 30 minutes.
Fluff with fork and let rest, uncovered, for 5 minutes. Serve,
passing scallions and lime wedges separately.
© 2014 America’s Test Kitchen. All rights reserved. Photography: Daniel J. van Ackere
Cuban-Style
Black Beans
and Rice
world of flavors · 5
greek
serves 4 to 6
Serve with rice pilaf or make sandwiches with warm pita
bread, sliced red onion, and chopped fresh mint. You will
need eight 12-inch metal skewers for this recipe.
Yogurt-Garlic Sauce
1 cup plain whole-milk yogurt
2 tablespoons lemon juice
2 tablespoons tahini
1 garlic clove, minced
1 teaspoon Diamond Crystal® Kosher Salt
Kofte
½ cup pine nuts
4 garlic cloves, peeled
1½ teaspoons hot smoked paprika
2 teaspoon Diamond Crystal® Kosher Salt
1 teaspoon ground cumin
½ teaspoon pepper
¼ teaspoon ground coriander
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1½ pounds ground lamb
½ cup grated onion, drained
⅓ cup minced fresh parsley
⅓ cup minced fresh mint
1½ teaspoons unflavored gelatin
1 large disposable aluminum roasting pan
(if using charcoal)
Global Flavor Insights
from Diamond Crystal® Salt
To make “ajvar,” a popular Middle Eastern spread
for grilled meats, combine roasted bell peppers,
eggplant and tomatoes into a blended mixture
and season to your personalized taste
with garlic, black pepper
and lemon.
Visit diamondcrystalsalt.com
to learn more about Diamond Crystal®
culinary products.
1. For the Yogurt-Garlic Sauce: Whisk all ingredients
together in bowl. Set aside.
2. For the Kofte: Process pine nuts, garlic, paprika, salt,
cumin, pepper, coriander, cloves, nutmeg, and cinnamon
in food processor until coarse paste forms, 30 to 45 seconds.
Transfer mixture to large bowl. Add lamb, onion, parsley,
mint, and gelatin; knead with your hands until thoroughly
combined and mixture feels slightly sticky, about 2
minutes. Divide mixture into 8 equal portions. Shape each
portion into 5-inch-long cylinder about 1 inch in diameter.
Using 8 (12-inch) metal skewers, thread 1 cylinder onto
each skewer, pressing gently to adhere. Transfer skewers to
lightly greased baking sheet, cover with plastic wrap, and
refrigerate for at least 1 hour or up to 24 hours.
3a. For a charcoal grill: Using skewer, poke
12 holes in bottom of disposable pan. Open bottom vent
completely and place pan in center of grill. Light large
chimney starter filled two-thirds with charcoal briquettes
(4 quarts). When top coals are partially covered with ash,
pour into pan. Set cooking grate in place, cover, and open
lid vent completely. Heat grill until hot, about 5 minutes.
3b. For a gas grill: Turn all burners to high, cover,
and heat grill until hot, about 15 minutes. Leave all burners
on high.
4. Clean and oil cooking grate. Place skewers on grill
(directly over coals if using charcoal) at 45-degree angle to
grate. Cook (covered if using gas) until browned and meat
easily releases from grill, 4 to 7 minutes. Flip skewers and
continue to cook until browned on second side and meat
registers 160 degrees, about 6 minutes longer. Transfer skewers
to platter and serve, passing yogurt-garlic sauce separately.
© 2014 America’s Test Kitchen. All rights reserved. Photography: Daniel J. van Ackere
Grilled Lamb
Kofte
world of flavors · 6
korean
serves 4
Kimchi varies in heat intensity, flavor, and pungency. If possible, avoid products with a strong fish or shrimp flavor, which
can overpower the beef. If the kimchi is made from green
cabbage rather than napa cabbage, extend the cooking time
by 1 to 2 minutes. Serve with rice.
4 tablespoons soy sauce
4 teaspoons sugar
12 ounces flank steak, cut into 2-inch-wide
strips with grain, then sliced against grain
into ⅛-inch-thick slices
½ cup chicken broth
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
Kimchi
MAKES ABOUT 1 CUP
1 large head napa cabbage (2½ pounds),
cored and cut into 2‑inch pieces
1 cup kimchi, chopped into 1-inch pieces
4 ounces (2 cups) mung bean sprouts
5teaspoons Diamond Crystal® Kosher Salt
5 scallions, cut into 1 ½-inch pieces, white and
light green pieces quartered lengthwise
20 garlic cloves, peeled
Combine 2 tablespoons soy sauce and 1 teaspoon
sugar in medium bowl. Add beef, toss to coat, and let
sit for at least 10 minutes or up to 1 hour, stirring once.
Meanwhile, whisk chicken broth, sesame oil, cornstarch,
remaining 2 tablespoons soy sauce, and remaining 1
tablespoon sugar in medium bowl. Combine garlic, ginger,
and 1 teaspoon vegetable oil in small bowl.
2. Drain beef and discard liquid. Heat 1 teaspoon
vegetable oil in 12-inch nonstick skillet over high heat
until just smoking. Add half of beef to skillet in single
layer, breaking up any clumps. Cook, without stirring,
for 1 minute, then stir and continue to cook until beef
is browned, 1 to 2 minutes. Transfer beef to clean bowl.
Repeat with 1 teaspoon vegetable oil and remaining beef.
Rinse skillet clean and dry with paper towels.
3. Add remaining 1 tablespoon oil to clean, dry skillet
and heat until just smoking. Add kimchi and cook, stirring
frequently, until aromatic, 1 to 2 minutes. Add bean sprouts
and stir to combine. Push vegetables to sides of skillet.
Add garlic-ginger mixture to center and cook, mashing
mixture into skillet, until fragrant, 15 to 20 seconds. Stir
mixture into vegetables. Return beef, any accumulated
juices, and scallions to skillet and stir to combine. Whisk
sauce to recombine, then add to skillet; cook, stirring
constantly, until sauce is thickened and evenly distributed,
about 30 seconds. Transfer to platter and serve.
1.
½ cup Korean chili powder
⅓ cup sugar
¼ cup fish sauce
¼ cup soy sauce
1 (1½‑inch) piece fresh ginger,
peeled and sliced thin
1 tablespoon salted shrimp
16 scallions, cut into 2‑inch pieces
1 large leek, white and light green parts only, cut
into 2 by ¼‑inch strips and washed thoroughly
1 carrot, peeled and cut into 2‑inch-long
matchsticks
1. Combine cabbage and salt in large bowl. Let sit at
room temperature for 1 hour, or cover and refrigerate for
up to 24 hours. Transfer cabbage to colander, squeeze to
drain excess liquid, and transfer to clean large bowl.
2. Process garlic, chili powder, sugar, fish sauce, soy
sauce, ginger, and shrimp in food processor until no large
pieces of garlic or ginger remain, about 20 seconds. Add
chili mixture, scallions, leek, and carrot to cabbage and
toss to combine.
3. Transfer to 2 sterilized 1-quart glass jars with tightfitting lids, cover, and refrigerate. Let ferment until kimchi
has reached desired level of fermentation, at least 4 hours
or up to 2 weeks. Kimchi can be refrigerated for up to 2
weeks longer.
© 2014 America’s Test Kitchen. All rights reserved. Photography: Daniel J. van Ackere
Korean Stir-Fried
Beef with Kimchi
world of flavors · 7
vietnamese
serves 4
To make this Vietnamese-style sandwich, we quickly pickle
carrots and cucumber in lime juice and fish sauce and season
a rotisserie chicken with the same flavors. Shred the carrots
on the large holes of a box grater. Sriracha mayonnaise gives
the sandwich a spicy kick.
2 carrots, peeled and shredded
½ cucumber, peeled, halved lengthwise, seeded,
and sliced thin
1 teaspoon grated lime zest plus 5 tablespoons
juice (3 limes)
¼ cup fish sauce
3 tablespoons packed dark brown sugar
1 (2½-pound) rotisserie chicken, skin and bones
discarded, meat shredded into bite-size pieces
(3 cups)
½ cup mayonnaise
5 teaspoons Sriracha sauce
4 (8-inch) sub rolls, split lengthwise and toasted
½ cup fresh cilantro leaves
Combine carrots, cucumber, 2 tablespoons lime
juice, and 1 tablespoon fish sauce in bowl and let sit for 15
minutes. Combine sugar, remaining 3 tablespoons lime
juice, and remaining 3 tablespoons fish sauce in large bowl
and stir until sugar is dissolved. Add chicken and toss to
coat. Whisk mayonnaise, Sriracha, and lime zest together
in separate bowl.
2. Spread mayonnaise mixture on roll bottoms. Divide
chicken mixture among rolls and top with pickled vegetables (leaving liquid in bowl), cilantro, and roll tops. Serve.
Sriracha
Makes about 2 cups
Make today; enjoy tomorrow
1.
Global Flavor Insights
from Diamond Crystal® Salt
You don’t typically think of bread when serving
Vietnamese cuisine, but the “banh mi” is a
popular, single serve baguette in Vietnam with
origins in the French colonial period. More airy
than Western style baguettes and sporting a
thinner crust, they’re excellent for
serving up Vietnamese style
sandwiches and Po-boys.
Visit diamondcrystalsalt.com
to learn more about Diamond Crystal®
culinary products.
1 ½ pounds red jalapeño chiles, stemmed,
seeds reserved
12 garlic cloves, peeled
1 cup water
¾ cup distilled white vinegar
1 cup sugar
6tablespoons Diamond Crystal® Kosher Salt
1. Process jalapeños; up to 1 tablespoon reserved
jalapeño seeds, if desired; garlic; water; and vinegar in
blender until smooth, about 2 minutes. Transfer mixture
to large saucepan and whisk in sugar and salt.
2. Bring to boil over high heat; reduce heat to mediumlow and simmer, stirring occasionally and skimming any
surface foam, until mixture is thickened and reduced to
about 2 cups, about 25 minutes. Remove saucepan from
heat and let cool for 5 minutes.
3. Return mixture to blender and process on low
speed until smooth, about 20 seconds. Transfer to large
liquid measuring cup and let cool completely. Pour cooled
mixture into jar or plastic squeeze bottle with tight-fitting
lid and refrigerate for at least 1 day before using. Sriracha
can be refrigerated for up to 3 weeks.
© 2014 America’s Test Kitchen. All rights reserved. Photography: Daniel J. van Ackere
Chicken Banh Mi
world of flavors · 8
More Global Flavor Insights
from Diamond Crystal® Salt
• Many trend experts are predicting Turkish cuisine to be
a rising star in fast casual. The dishes offer familiar flavor
elements and are easily prepared, so consider adding a
simple, spicy lamb kebab with grilled tomatoes and a
side of pita to your menu. Pair it with Turkish coffee
and Acıbadem (almond cookies) for a Middle-Eastern
themed offering.
• If
you want to easily add an Indian flair to beef and
chicken, try seasoning with traditional Indian spices
such as paprika, coriander, cumin, curry and cardamom.
• M ake
your drink menu more global by offering
Caipirinha. Brazil’s refreshing national cocktail is made
with the distilled spirit cachaça (sugar cane hard liquor),
sugar and lime and is one of the fastest trending menu
items in many Brazilian restaurants.
• For
authentic Korean-style marinades for beef and
chicken, try combing soy sauce, pear juice, chili, sugar,
garlic and onions.
• F or
an authentic Vietnamese menu item, consider
serving up a clay pot dish with caramelized shrimp or
fish, along with the sweet and spicy fish dipping sauce
“nuoc cham,” which is typical of traditional Vietnamese
home dining.
• For the latest in multi-cultural fusion, consider adding a
Peruvian or Filipino item to your menu, which typically
include Malaysian, Spanish, Chinese and American
elements. In addition to delivering a borderless taste
explosion, the familiar ingredients are suitable for any
customer’s comfort level.
• Ceviche,
consisting of fish and shellfish marinated in
citrus juices, is a popular, traditional Peruvian dish that
can easily be added to any menu.
• For a simple, traditional Bedouin-style meal, offer large,
family-size platters of grilled meat or chicken served
with flatbread on a shared plate. Make sure to season
liberally with sumac, za’atar and sesame seeds. Instead
of the lemony-flavored sumac, coriander and cumin also
make an appropriate seasoning substitute.
Smoky Season Salt Blend, page IV
• “Char Siu” is a popular f lavoring and preparation style
of pork that spans many Asian countries, including
China, Hong Kong, Malaysia, Singapore and Thailand.
To prepare, season pork strips with honey, five-spice
powder, dark soy sauce and hoisin sauce, skewer the meat
and roast it in a covered oven or over an open fire.
• For
an on-trend Middle-Eastern dessert offering, try
infusing macaroons or marshmallows with orange blossom
water and rose water. The f loral essences complement the
sweetness and consistency of the dessert textures.