You`ve got the know-how, we`ve got the flavors.

You’ve got the know-how, we’ve got the flavors.
From coast to coast, freedom
of expression.
Ethnic influences and historical traditions have created
the culinary tableau that is in all its parts, uniquely
American. Regional American cuisines know no
boundaries, no state lines. And they inspire customers
to explore the country without leaving your restaurant.
All-American Trends
What’s hot in Regional American?
• Regional cuisine shows greater devotion to the locavore
movement—sustainable farming, authenticity and local
ingredient sourcing (Technomic 2009)
•Barbecues (Carolina, Kansas City, Texas, Memphis, AL, MS)
•Chilis (Cincinnati or Southwestern)
•Chowders
•Collard Greens
•Craft brewed beer (ales, lagers, ginger and root beers)
for cooking and drinking—the number of American
brewers has increased from 42 in 1974 to 1,545
today—97% of which are craft brewers (Plate 2009)
•More restaurants around the country are featuring
regional cuisine that showcase artisan techniques using
fresh, local ingredients, pickled vegetables, house-made
fruit preserves and house-cured meats—now appearing
on menus 25% more often today then just two years ago
(Technomic 2009)
•Americans love comfort foods, however it’s defined—
“Boomers link comfort to nostalgic foods (meatloaf),
Generation X prefers branded products (blue box
Mac-n-Cheese), and Generation Y is into healthier
foods (fruit and sushi)…One common thread across
generations is embracing the heritage of one’s regional
cuisine” (Center for Culinary Development & Packaged Facts 2009)
•According to a James Beard Foundation survey, 91%
believe there is an American cuisine and a majority
define it as “regional” (James Beard Foundation 2007)
•As more people are traveling throughout the country
and tasting the diversity of other regions, they are
expecting those flavors in their own cities and towns
•Hush Puppies
•Jambalaya
•Pie (Key Lime, Cherry, Apple, Peach, Pecan, Boston Cream)
•Pizza (Chicago & NYC Style)
•Sandwiches (Reuben, Cheese Steak, Muffuletta, Hot Brown,
Italian Beef, Runza, French Dip, Po’ Boy, Cubano,
Benedictine, Pimento, Burger, Crab Cake, Lobster Roll)
•Shrimp & Grits
•Southern Fried Chicken & Waffles
•Sweet Tea
•Whoopie Pies & Red Velvet Cupcakes with Cream
Cheese Frosting
Future State: What’s Next with
Regional American
From sandwiches to beverages, chefs are reinventing iconic
American dishes. And adding “romance” to menu item
descriptions by using state and city names or the source of
local ingredients. Menu descriptions can bridge the gap
between food styles (comfort, adventure, intrigue) and
influence purchase decisions.
Maryland Crab and
Potato Lasagna
A delectable combination of crab, cheeses,
potatoes, scallions and the perfect blend of
spices all layered into a warm casserole.
Maryland Crab and Potato Lasagna
Serves 4
Serves 24
Ingredients
16 oz.
1 lb.
1 oz.
4 oz.
4 oz.
1 oz.
1 Tbsp.
¼ tsp.
1½ tsp.
pinch
1
1½ cups
2¼ lb.
6 lb.
6 oz.
1½ lb.
1½ lb.
6 oz.
6 Tbsp.
1½ tsp.
3 Tbsp.
¼ tsp.
6
9 cups
lump crabmeat
potatoes, sliced
scallions, sliced
Swiss cheese, grated
Cheddar cheese, grated
Parmesan cheese, grated
OLD BAY® Rub
McCormick Culinary SM Pure Ground
Black Pepper
McCormick CulinarySM Coarse Grind Mediterranean Sea Salt
McCormick CulinarySM Ground Nutmeg
whole egg, beaten
half-and-half
Combine crabmeat, potatoes, scallions,
cheeses and seasonings. Place in greased
11” x 14” pans. Combine egg and
half-and-half. Pour on top of potato mixture.
Bake in preheated conventional oven at
300°F for 50 minutes or until potatoes
are cooked.
Yield: 4 or 24 dishes
Cuban Coffee
Rubbed Ribs
Baby back ribs seasoned with a combination of
rich coffee and warm spices and topped with spicy
Mexican-inspired BBQ sauce.
Coffee Rubbed Ribs
Serves 4 Serves 24
Ingredients
¹/8 cup
¹/8 cup
¼ cup
1 Tbsp.
1 Tbsp.
1 tsp.
2
instant Cuban coffee
light brown sugar
Zatarain’s® Creole Seasoning
McCormick CulinarySM Ground Cumin
McCormick CulinarySM Ground Ancho Chile Pepper
McCormick CulinarySM Coarse Grind Black Pepper
baby back rib racks, about 1 lb. per rack
¾ cup
¾ cup
1½ cups
6 Tbsp.
6 Tbsp.
2 Tbsp.
12
Combine all ingredients, except ribs, in a bowl.
Rub each rack of ribs with ¼ cup of rub seasoning.
Wrap each rack of seasoned ribs in foil to hold
in moisture and place on pan to cook. Bake in
preheated conventional oven at 250°F for at
least 3 hours. Uncover ribs and bake another
30 minutes.
Chipotle BBQ Sauce
1½ cups
1 cup
¼ tsp.
2¼ qt.
6 cups
1½ tsp.
prepared barbecue sauce
mangoes, fresh, diced ¼"
McCormick CulinarySM Ground Chipotle Chile Pepper
Blend together barbecue sauce, mangoes and
Chile Pepper. Refrigerate until needed.
Season cooked rice with coconut and chili powder.
Coconut Chili Rice
4 cups
4 Tbsp.
dash
24 cups
24 Tbsp.
dash
long-grain rice, cooked
coconut, shredded, toasted
McCormick CulinarySM Dark Chili Powder
To assemble plate, divide a full rib rack into two
pieces and brush ½ cup barbecue sauce on ribs.
Serve with 1 cup rice sprinkled with Dark Chili
Powder and 1 Tbsp. toasted coconut.
Yield: 4 or 24 half-rack portions
CHEF'S TIP — Marinate ribs with brewed or instant
coffee rub for at least 1 hour in order to impart a
more robust flavor.
Road Trip: Regional Flavors and Cooking Techniques
Region
Cultural Heritage
Spices & Seasonings
East
Dutch, German, Irish,
Italian, Native American,
Portuguese, Spanish
Au Jus, Basil, Caraway Seed, Celery Seed, Chili Powder, Fennel, Garlic Pepper,
Italian Seasoning, OLD BAY,® Oregano, Pumpkin Pie Spice, Sloppy Joe
Seasoning, Thyme, Vanilla
Heartland German, Lithuanian, Native Allspice, Bay Leaf, Black Pepper, Brown Gravy, Caraway, Chili Powder,
American, Polish, Russian,
Scandinavian
Cinnamon, Cloves, Lemon & Pepper Seasoning, Mustard, Nutmeg, Onion
Powder, Sage, Seasoned Salt
south
African, Caribbean,
French, Hispanic, Italian,
Native American
Cajun Seasoning, Caribbean Jerk Seasoning, Chipotle Chile Pepper,
Cilantro, Crab Boil, Gumbo File, Onion Powder, Pickling Spice, Pit Barbeque
Seasoning, Poultry Gravy, Poultry Seasoning, Mustard, Seasoned Salt,
Taco Seasoning
West
Asian, Czechoslovakian,
Filipino, Native American,
Mexican, Polynesian,
South American, Spanish
Basil Leaves, Bay Leaves, Chilies, Chili Powder, Chinese Five-Spice, Cilantro,
Cumin, Fajita Seasoning, Garlic, Garlic Pepper, Ginger, Salmon Seasoning,
Smoked Paprika, Southwest Seasoning
CHEF SECRETS: PRODUCT TIPS FOR MENU SUCCESS
•Potato salad with zing. Boil potatoes with a touch of
Zatarain’s® Pro Boil to add some spice and flavor. Add
in Zatarain’s® Creole Mustard with mayo to your potato
salad dressing.
•Blackened means green. Use Zatarain’s® Bayou Cajun
Seasoning to blacken chicken, fish or steak for the great
taste of New Orleans.
•Flavor as big as Texas. Rub a brisket with McCormick
CulinarySM Mesquite Barbecue Seasoning before smoking
or roasting for a taste of Texas on your menu.
•Big Easy breakfast. Create a signature breakfast item by
topping Zatarain’s® Jambalaya with a poached egg and
spicy Hollandaise.
•A good side made better. Create a fabulous side dish of
Zatarain’s® Dulac Dirty rice by adding bacon, pecans,
cranberries and scallions to Zatarain’s® Dirty Rice.
•A potpie upgrade. Season your potpie base with
Grill Mates® Montreal Chicken® Seasoning to take it
from ordinary to extraordinary.
•Cheesesteak special. Elevate your Philly Cheesesteak
sandwich by adding a sprinkle of Grill Mates®
Montreal Steak® Seasoning when cooking the meat.
•Fries with a surprise. Update your fries with Lawry's®
Original French Fry Seasoning.
ON THE COVER: Cool Breeze Summer Rolls
For this delicious recipe and many more ways to entice your patrons,
visit McCormickForChefs.com. Search our extensive recipe database,
find product information, culinary tips, spice facts and more.
REGIONAL
AMERICAN PANTRY
DESCRIPTION
McCORMICK CULINARY
ITEM CODE
SIZE
DESCRIPTION
ITEM CODE
SIZE
Lemon, Basil & Thyme, Key West Style Seasoning*
900331447
20 oz
900332725
21 oz
LAWRY’S
SM
®
Barbecue Spice
932637
18 oz
Cajun Seasoning
900223210
18 oz
Chile Pepper, Ancho Ground
932981
1 lb
Pork Rub
2150080371
27 oz
Chile Pepper, Chipotle Ground
932983
1 lb
900335416
21 oz
Garlic, Roasted
932579
19 oz
Roasted Garlic & Red Bell Pepper,
Monterey Style Seasoning*
900223220
28 oz
Seafood & Poultry Rub
2150080372
23 oz
Meatloaf Seasoning
957181
21 oz
Seasoned Pepper
2150080806
10.3 oz
Mesquite Barbecue Seasoning
932581
26 oz
Seasoned Salt
2150080623
5 lb tub
Montreal Chicken® Seasoning, Grill Mates®
900223229
23 oz
Sloppy Joe Seasoning Mix
2150080570
15 oz
Montreal Steak® Seasoning, Grill Mates®
900223228
29 oz
Taco Seasoning Mix
2150080110
9 oz
Lemon & Pepper Seasoning Salt
Pepper, Black Coarse Grind
932403
1 lb
Pepper, Black Shaker Grind Handy Fill®
932112
2 lb pouch
Pepper, Black Whole
900223207
19.5 oz
Salmon Seasoning, Grill Mates®
900223222
23 oz
Sea Salt, Mediterranean Coarse Grind
900051561
16 oz tin
Sea Salt, Mediterranean Fine Grind
900051559
17 oz tin
937010
18 oz
900036607
20 oz
Southwest Seasoning
Vegetable Seasoning, Grill Mates®
OLD BAY®
OLD BAY® Crab Cake Classic®
Pepper Supreme®*
THAI KITCHEN®
Chili Sauce, Spicy Thai
FS90200
33 fl oz
Chili Sauce, Sweet Red
900108290
33.82 fl oz
TBD
24 oz
TBD
21 oz
Thai Seasoning*
ZATARAIN’S
®
Bayou Cajun Seasoning*
Creole Mustard
Z03107
1 gal
Creole Pilaf Mix
Z09577
36.5 oz
Creole Seasoning
Z12125
8 lb
Dirty Rice Mix
Z09548
40 oz
982009
5 lb
Dry Crab Boil
Z01572
24/3oz
OLD BAY® French Fry Seasoning
900330263
10 lb
Fish-Fri® Crispy Southern Style
Z02840
25 lb
OLD BAY® Rub
900035692
22 oz
Gumbo Base
Z09547
1 lb
982346
1 lb tin
Jambalaya Mix
Z09544
40 oz
Liquid Crab Boil
Z014516
1 gal
Pro Boil
Z01748
53 oz
Red Beans & Rice Mix
Z09565
30 oz
Remoulade Sauce
Z07564
66 oz
Seasoned Fish-Fri®
Z02463
25 lb
OLD BAY Seasoning
®
LAWRY’S®
Barbecue Seasoning, Pit*
900348435
18 oz
Beef Rub
2150080370
28 oz
Chili, Cumin & Garlic, Santa Fe Style Seasoning*
900331446
19 oz
French Fry Seasoning, Original
2150080621
16 oz
French Fry Seasoning, Ranch
2150080622
15 oz
McCormick & Company, Inc.
US Industrial Group–Food Away From Home
226 Schilling Circle • Hunt Valley, MD 21031
1-800-322-SPICE (7742) • McCormickForChefs.com
© 2009 McCormick & Company, Inc. Reorder #639
*Available in early 2010.