fresh italian tomatoes and the fresh seafood, and will bring them to other with some nice spoked paprikand some nice smoked jalapeno peppers. i am going to stew them up and get a nice savory, smoky, fishy, tomatoy, spicy broth. >> bring it on. how are you feeling? >> i feel good. i spent the $20 and have a few pennies less. i am going to go home and cook. i will text message u.n. is done. >> excellent and really looking forward to it. >> today we're going to make the san francisco classic dish invented by italian and portuguese fishermen. it'll be like a nice spaghetti sauce. then we will put in the fish soup. the last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. fam

palates are expanding, and now include everything from smoked paprika to dukkah.hat's right dukkah, what mccormick executive chef kevan vetter thinks will be a big hit with american tastebuds in the next few years. >> the dukkah is a spice blend made up of toasted nuts and toasted spices, very rich and savory. it's got a very rich texture aspect to it combination. the trend here that we're talking about is empowered eating. people are trying to be more thoughtful about what they're eating and make better choices. you know dukkah is a great example of something that could translate into the world of snacks, so making a dukkah flavored snack cracker. you may not see broccoli attached to that, exactly, exactly. but dukkah is an example of a great flavor that could move into the other world of food away from a restaurant or a sprinkling on. that's a great example of a flavor that could go above and beyond. >> reporter: in case your wondering about mccormick's savory success rate. nearly a decade ago, it correctly predicted americans would fall in love with chipotle. >

cumin, paprika and a little bit of cayenne. >> what is cumin? >> cumin is an amazing earthy spice.nt in chili. >> yert earthy kind of flavor, not really a spice. you want to make sure the whole shrimp is coated. >> once you cook it up, how long do you -- >> it's easy as can be. look at what happens. you get a nice little crunchy bit here. >> these you don't do ahead. >> no, you can. they're wonderful just room temperature. wait up you see how we serve them. we serve them with a mexican cocktail sauce with a little bit of ketchup, finely diced onion depending on how spicy you want. a little bit of chili, jalapeno. >> so nobody really worries about their breath on new year's eve. >> this is a great cocktail sauce. it's very easy to make. we like to be really crunchy. so you can make the sauce and shrimp ahead. >> that's your dipping sauce, basically. >> let's taste it. give it a try. >> and right when it comes out of the oven you put on some fresh lime. >> dunk it in there? >> dunk it in. and you can make it as spicy as you want. the shrimp have a red marinade. that's the surf. and t

cumem, paprika and salt. >> c chumen is an amazing earth spice. >> these you don't do ahead. >> no, you can. they're wonderful just room temperature. wait up you see how we serve them. we serve them with a mexican cocktail sauce with a little bit of kevtchup, finely diced onion -- >> so nobody really worries about their breath on new year's eve. >> this is a great cocktail sauce. it's very easy to make. we like to be really crunchy. so you can make the sauce and shrimp ahead. >> let's taste it. give it a try. and right when it costs out of the oven, you put on some fresh lime. and you can make it as spicy as you want. the shrimp have a red marinade. that's the surf. and the turf is the skirt steak which has a green marinade. so we have cilantro, lime juice, a little bit of fresh chili. and more cumen. >> this is a vinaigrette to go on to the skirt steak. it comes this texture. >> how long do you soak it? >> i like to do it for a couple hours when it's thin like this. >> so all sides go into the may marinade. and then you stick it on some skewers a

and a little bit of paprika. that gives it a great little added spice, little kick.se, and milk. it's rich but there's not a lot of butter. saucy, cheesy sauce. there's my cooked pasta. just drain it. pull it up and knock it about -- there you go. and pour it right into the pot. >> how long do you boil the pasta there? >> you have to keep watching it. depending on -- big macaroni will take longer, big elbows. these are little ones. it takes really only about seven minutes. the key is to watch it and taste it often. >> do you put salt or olive oil in there while you boil it? >> always salt your water really well then you don't need to salt your dish. there's also salt in the cheese remember. >> got it. >> take my spoon, put it into the muffin tins, bake it for about ten minutes on high. >> come on in, guys. >> our stage manager had plates and forks already. she was told by tara, our other stage manager, bring plate. >> throw tara right under the bus. good. >> those get baked. they come out, or you can make a big one. >> great for the kids, as you said. >> no muss, no