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Almond & Date Bulgur Salad with Sofrito

Sofrito, an aromatic mixture of sautéed bell pepper, tomatoes, garlic and onion, provides a flavorful base for many Latin dishes. Distinctly Middle Eastern flavors like orange, dates, cumin and almonds give this bulgur wheat salad a truly global twist.

Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

1 cup (250 mL or 160 grams) bulgur (cracked wheat)
1 teaspoon (5 mL or 3 grams) grated orange peel
1/2 cup (125 ml) orange juice
1/2 teaspoon (2 mL or 1 gram) McCormick® Ground Cumin or McCormick® Gourmet Collection Roasted Ground Cumin
1/2 teaspoon (2 mL or 2.5 grams) McCormick® Gourmet Sicilian Sea Salt
2 tablespoons (30 mL) olive oil
1/2 cup (125 mL or 100 grams) chopped plum tomatoes
1/3 cup (80 mL or 40 grams) chopped green bell pepper
1/3 cup (80 mL or 40 grams) chopped red bell pepper
1/3 cup (80 mL or 50 grams) chopped onion
2 teaspoons (10 mL or 7 grams) minced garlic
1/3 cup (80 mL or 60 grams) pitted dates, quartered, divided
1/4 cup (60 mL or 25 grams) sliced almonds, toasted, divided
2 tablespoons (30 mL or 6 grams) chopped fresh cilantro, divided

1. Bring 6 cups (475 mL) water to boil in medium saucepan. Meanwhile, heat large skillet on medium heat. Add dry bulgur; cook and stir 2 to 3 minutes or until fragrant. Add toasted bulgur to boiling water. Cook on medium heat 10 to 12 minutes or until tender. Drain and rinse under cold water. Place bulgur in large bowl. Mix orange peel, juice, cumin and sea salt in small bowl. Pour over bulgur; toss to coat well. Set aside.

2. Heat oil in large skillet on medium-high heat. Add tomatoes, bell peppers, onion and garlic; cook and stir 2 to 3 minutes or until tender-crisp. Add vegetables, and 1/2 each of the dates, almonds and cilantro to the bulgur mixture; toss to coat well.

3. Serve warm or refrigerate until ready to serve. Garnish with remaining dates, almonds and cilantro.

Makes 4 servings.

Almond & Date Bulgur Salad with Sofrito

Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

6 cups (1.5 L or 960 grams) bulgur (cracked wheat)
2 tablespoons (30 mL or 18 grams) grated orange peel
3 cups (750 mL) orange juice
1 tablespoon (15 mL or 6 grams) McCormick Culinary® Ground Cumin
1 tablespoon (15 mL or 15 grams) McCormick Culinary® Mediterranean Coarse Grind Sea Salt
3/4 cup (175 mL) olive oil
3 cups (750 mL or 600 grams) chopped plum tomatoes
2 cups (500 mL or 240 grams) chopped green bell pepper
2 cups (500 mL or 240 grams) chopped red bell pepper
2 cups (500 mL or 300 grams) chopped onion
2 tablespoons (60 mL or 42 grams) minced garlic
2 cups (500 mL or 360 grams) pitted dates, quartered, divided
1 1/2 cups (750 mL or 150 grams) sliced almonds, toasted, divided
3/4 cup (175 mL or 36 grams) chopped fresh cilantro, divided

1. Bring 2 gallons (8 L) water to boil in medium saucepan. Meanwhile, heat large sauté pan on medium heat. Add dry bulgur; cook and stir 5-6 minutes or until fragrant. Add toasted bulgur to boiling water. Cook on medium heat 10 to 12 minutes or until tender. Drain and rinse under cold water. Place bulgur in large bowl. Mix orange peel, juice, cumin and sea salt in small bowl. Pour over bulgur; toss to coat well. Set aside.

2. Heat oil in large sauté pan on medium-high heat. Add tomatoes, bell peppers, onion and garlic; cook and stir 2 to 3 minutes or until tender-crisp. Add vegetables, and 1/2 each of the dates, almonds and cilantro to the bulgur mixture; toss to coat well.

3. Serve warm or refrigerate until ready to serve. Garnish with remaining dates, almonds and cilantro.

Makes 24 servings.

Cumin-Roasted Chicken with Sofrito Gremolata

Preparing this rustic chicken dish in a clay pot creates an aromatic broth and fork-tender roast vegetables. It is accompanied by a reimagined gremolata made of sautéed peppers, tomatoes, onions and garlic with refreshing hits of cilantro and lime.

Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

Chicken:
2 tablespoons (30 mL or 12 grams) McCormick® Ground Cumin
2 teaspoons (10 mL or 2 grams) McCormick® Oregano Leaves
2 teaspoons (10 mL or 10 grams) McCormick® Gourmet Sicilian Sea Salt
1 teaspoon (5 mL or 1.2 grams) McCormick® Ground Black Pepper
1/2 teaspoon (2 mL or 1.2 grams) McCormick® Paprika
4 1/2 pounds (2.4 kilograms) bone-in chicken parts, skin removed
1 tablespoon (15 mL) vegetable oil
Vegetables:
2 medium sweet potatoes, peeled and chopped
3 plum tomatoes, halved
1 medium onion, chopped
2 ribs celery, chopped
4 whole garlic cloves
2 teaspoons (10 mL) vegetable oil
1/2 cup (125 mL) white wine or chicken stock
Sofrito Gremolata:
2 teaspoons (10 mL) vegetable oil
1/2 cup (125 mL or 65 grams) chopped red bell pepper
1/2 cup (125 mL or 80 grams) chopped onion
1/2 cup (125 mL or 88 grams) chopped plum tomato
1 tablespoon (15 mL or 12 grams) finely chopped garlic
1 teaspoon (5 mL or 2 gram) McCormick® Ground Cumin
1/2 teaspoon (2 mL or 1 gram) McCormick® Gourmet Ground Coriander Seed
2 tablespoons (30 mL or 6 grams) chopped fresh cilantro
2 teaspoons (10 mL) lime juice

1. For the Chicken, mix seasonings in small bowl. Reserve 2 teaspoons (10 mL). Brush chicken with oil. Sprinkle with remaining seasoning mixture. Set aside.

2. For the Vegetables, toss vegetables with oil and reserved 2 teaspoons (10 mL) seasonings in large clay pot or 4-quart (4 L) baking dish. Pour wine over top. Place chicken in single layer on top of vegetables. Cover with foil.

3. Bake in preheated 400°F (200°C, Gas Mark 6) oven 45 minutes. Remove foil. Increase oven temperature to 450°F (230°C, Gas Mark 8). Bake 15 to 20 minutes longer or until chicken is cooked through.

4. Meanwhile, for the Sofrito Gremolata, heat oil in medium skillet on medium heat. Add bell pepper, onion, tomato, garlic, cumin and coriander; cook and stir 2 minutes or until vegetables are tender. Pour into medium bowl. Stir in cilantro and lime juice. Serve chicken and vegetables sprinkled with Gremolata.

Makes 8 servings.

Cumin-Roasted Chicken with Sofrito Gremolata

Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

Chicken:
3/4 cup (175 mL or 72 grams) McCormick Culinary® Ground Cumin
1/4 cup (60 mL or 12 grams) McCormick Culinary® Oregano Leaves
1/4 cup (60 mL or 60 grams) McCormick Culinary® Mediterranean Coarse Grind Sea Salt
2 tablespoons (30 mL or 6 grams) McCormick Culinary® Ground Black Pepper
1 1/2 teaspoons (7 mL or 6 grams) McCormick Culinary® Smoked Paprika
27 pounds (12.25 kg) bone-in chicken parts
6 tablespoons (90 mL) vegetable oil
Vegetables:
12 each medium sweet potatoes, peeled and chopped
18 each plum tomatoes, halved
6 each medium onion, chopped
12 each ribs celery, chopped
24 each whole garlic cloves, peeled
1/4 cup (60 mL) vegetable oil
3 cups (750 mL) white wine or chicken stock
Sofrito Gremolata:
1/4 cup (60 mL) vegetable oil
3 cups (750 mL or 390 grams) chopped red bell pepper
3 cups (750 mL or 480 grams) chopped onion
3 cups (750 mL or 528 grams) chopped plum tomato
3/4 cup (175 mL or 72 grams) minced fresh garlic
1 tablespoon (12 mL or 6 grams) McCormick Culinary® Ground Coriander
2 tablespoons (30 mL or 6 grams) McCormick Culinary® Ground Cumin
3/4 cup (175 mL or 36 grams) chopped fresh cilantro
1/4 cup (60 mL) lime juice

1. For the Chicken, mix seasonings in small bowl. Reserve 1/4 cup (60 mL). Brush chicken with oil. Sprinkle with remaining seasoning mixture. Set aside.

2. For the Vegetables, toss vegetables with oil and reserved seasonings in large clay pot or roasting pan. Pour wine over top. Place chicken in single layer on top of vegetables. Cover with foil.

4. Meanwhile, for the Sofrito Gremolata, heat oil in medium sauté pan on medium heat. Add bell pepper, onion, tomato, garlic, coriander and cumin; cook and stir 2 minutes or until vegetables are tender. Pour into medium bowl. Stir in cilantro and lime juice. Serve chicken and vegetables sprinkled with Gremolata.

Makes 24 servings.

Chef Tip: Instead of using cut chicken parts, use a whole chicken for a great rustic or family-style presentation and meal.

Jicama-Wrapped Short Ribs with Asian Pear Slaw

Galbi, a popular Korean barbecue recipe, is made with thinly sliced beef short ribs that are marinated and quickly grilled. In this dish, short ribs are wrapped in thinly sliced jicama and topped with refreshing Asian pear slaw for a creative take on tacos.

Prep Time: 30 minutes
Refrigerate: 30 minutes
Cook Time: 5 minutes

Ingredients

Jicama-Wrapped Short Ribs:
1/4 cup (60 mL or 40 grams) chopped red onion
2 tablespoons (30 mL) soy sauce
1 tablespoon (15 mL or 20 grams) honey
1 tablespoon (15 mL or 15 grams) minced garlic
1 tablespoon (15 mL) Korean hot pepper paste (Gochujang)
1 tablespoon (15 mL) seasoned rice vinegar
1 tablespoon (15 mL) sesame oil
1 teaspoon (5 mL or 4 grams) finely chopped McCormick® Gourmet Crystallized Ginger
1 pound (454 grams) boneless beef short ribs, cut into 1/8-inch (0.2 cm) thick slices
1 medium jicama
Asian Pear Slaw:
1/4 cup (60 mL) seasoned rice vinegar
3 tablespoons (45 mL) sesame oil
2 tablespoons (30 mL) soy sauce
1 tablespoon (15 mL or 20 grams) honey
1 tablespoon (15 mL or 12 grams) finely chopped McCormick® Gourmet Crystallized Ginger
1 teaspoon (5 mL or 3 grams) McCormick® Ground Cinnamon
2 cups (500 mL or 150 grams) Asian salad mix or chopped napa cabbage
1 1/2 cups (375 mL or 115 grams) thinly sliced Asian pear
1 cup (250 mL or 60 grams) bean sprouts, halved
1/2 cup (125 mL or 50 grams) thinly sliced red onion
1 tablespoon (15 mL or 3 grams) chopped fresh cilantro
2 teaspoons (10 mL or 5 grams) McCormick® Sesame Seed, toasted

1. For the Short Ribs, mix onion, soy sauce, honey, garlic, hot pepper paste, rice vinegar, sesame oil and crystallized ginger in large bowl until well blended. Add short ribs; toss to coat well. Cover. Refrigerate 30 minutes.

2. For the Asian Pear Slaw, mix rice vinegar, sesame oil, soy sauce, honey, crystallized ginger and cinnamon in large bowl until well blended. Add salad mix, Asian pear, bean sprouts, onion, cilantro and sesame seed; toss to coat well. Cover. Refrigerate 30 minutes, tossing occasionally.

3. Peel jicama carefully to maintain its round shape. Cut into 1/16-inch (0.1 cm) thick slices using mandolin. Pick out 16 larger slices. Reserve remaining smaller slices for another use.

4. Grill sliced short ribs over medium-high heat 30 seconds to 1 minute per side or until browned and cooked through. To serve, place a few slices of short rib on each jicama slice. Top with Asian Pear Slaw. Serve immediately.

Makes 8 appetizer servings.

Test Kitchen Tips:

Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soybeans and salt. It is used to flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.

Three tablespoons sweet soy sauce (kecap manis) can be used in place of the soy sauce and honey. It is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Asian groceries.

Jicama-Wrapped Short Ribs with Asian Pear Slaw

Prep Time: 30 minutes
Refrigerate: 30 minutes
Cook Time: 5 minutes

Ingredients

Jicama-Wrapped Short Ribs:
1 1/2 cups (375 mL or 240 grams) chopped red onion
3/4 cup (175 mL) soy sauce
6 tablespoons (90 mL or 120 grams) honey
6 tablespoons (90 mL or 90 grams) minced fresh garlic
6 tablespoons (90 mL) Korean hot pepper paste (Gochujang)
6 tablespoons (90 mL) seasoned rice vinegar
6 tablespoons (90 mL) sesame oil
2 tablespoons (30 mL or 24 grams) finely chopped fresh ginger
6 pounds (2.75 kg) boneless beef short ribs, cut into 1/8-inch (0.2 cm) thick slices
6 each medium jicama
Asian Pear Slaw:
1 1/2 cups (375 mL) seasoned rice vinegar
1 1/8 cups (270 mL) sesame oil
3/4 cup (175 mL) soy sauce
6 tablespoons (90 mL or 120 grams) honey
6 tablespoons (90 mL or 72 grams) finely chopped fresh ginger
2 tablespoons (30 mL or 18 grams) McCormick Culinary® Ground Cinnamon
3 quarts (3 L or 900 grams) Asian salad mix or chopped napa cabbage
2 1/4 quarts (2.25 L or 690 grams) Asian pear, thinly sliced
1 1/2 quarts (1.5 L or 360 grams) bean sprouts
3 cups (750 mL or 300 grams) thinly sliced red onion
6 tablespoons (90 mL or 18 grams) chopped fresh cilantro
2 tablespoons (30 mL or 30 grams) McCormick Culinary® Sesame Seed, toasted

1. For the Short Ribs, mix onion, soy sauce, honey, garlic, hot pepper paste, rice vinegar, sesame oil and ginger in large bowl until well blended. Add short ribs; toss to coat well. Cover. Refrigerate 30 minutes.

2. For the Asian Pear Slaw, mix rice vinegar, sesame oil, soy sauce, honey, ginger and cinnamon in large bowl until well blended. Add salad mix, Asian pear, bean sprouts, onion, cilantro and sesame seed; toss to coat well. Cover. Refrigerate 30 minutes, tossing occasionally.

3. Peel jicama carefully to maintain its round shape. Cut into 1/16-inch (0.1 cm) thick slices using mandolin. Pick out 96 larger slices. Reserve remaining smaller slices for another use.

Makes 24 servings.

Chef Tips:

Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soybeans and salt. It is used to flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.

1 cup + 2 Tbsp. (265 mL) sweet soy sauce (kecap manis) can be used in place of the soy sauce and honey. It is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Asian groceries.

Korean BBQ Wings

Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavor adventure.

Prep Time: 20 minutes
Refrigerate: 30 minutes
Cook Time: 35 minutes

Ingredients

1/2 cup (125 mL) Korean pepper paste (Gochujang)
1/2 cup (125 mL) soy sauce
1/4 cup (60 mL or 85 grams) honey
2 tablespoons (30 mL or 20 grams) minced garlic
2 tablespoons (30 mL) sesame oil
1 teaspoon (5 mL or 2 grams) McCormick® Ground Ginger
4 pounds (2 kilograms) chicken wing pieces
1 Asian pear
2 green onions, thinly sliced
1 tablespoon (15 mL or 7 grams) McCormick® Sesame Seed

1. Mix hot pepper paste, soy sauce, honey, garlic, sesame oil and ginger in medium bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup (120 mL) of the marinade; toss to coat well. Refrigerate 30 minutes. Reserve remaining marinade.

2. Remove chicken from marinade. Discard any remaining marinade. Place chicken on shallow foil-lined large baking pan. Bake in preheated 375°F (190°C, Gas Mark 5) oven 30 minutes, turning chicken halfway through cooking.

3. Meanwhile, quarter and core the Asian pear. Cut each quarter into 3 pieces. Place pear slices in large bowl. Add cooked chicken and 1/2 of the reserved marinade; toss to coat well.

4. Grill chicken and pear slices over medium-high heat 5 minutes or until grill marks appear, turning occasionally. Toss chicken and pear slices with remaining reserved marinade in large bowl. Sprinkle with green onions and sesame seed.

Makes 12 appetizer servings.

Test Kitchen Tips:

Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soybeans and salt. It is used to flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.

Chicken wings may be grilled without prebaking. Grill marinated chicken over medium-high heat 15 to 18 minutes until cooked through, turning frequently. Grill pear slices as directed, brushing with 2 tablespoons of the reserved marinade. Continue as directed.

Korean BBQ Wings

Korean BBQ meets Buffalo wings. These succulent finger foods are served with crunchy Asian pear to create a unique flavor adventure.

Prep Time: 20 minutes
Refrigerate: 30 minutes
Cook Time: 35 minutes

Ingredients

3 cups (750 mL) Korean pepper paste (Gochujang)
3 cups (750 mL) soy sauce
1 1/2 cups (375 mL) honey
3/4 cup (175 mL or 120 grams) minced fresh garlic
3/4 cup (175 mL) sesame oil
2 tablespoons (30 mL or 12 grams) McCormick Culinary® Ground Ginger
24 pounds (11 kg) chicken wing pieces
6 each Asian pear
12 each green onions, thinly sliced
6 tablespoons (90 mL or 42 grams) McCormick Culinary® Sesame Seed

1. Mix hot pepper paste, soy sauce, honey, garlic, sesame oil and ginger in medium bowl until well blended. Place chicken in large bowl. Add 3 cups (750 mL) of the marinade; toss to coat well. Refrigerate at least 30 minutes. Reserve remaining marinade.

2. Remove chicken from marinade. Discard any remaining marinade. Place chicken on parchment lined sheet pan. Bake in preheated 375°F (190°C, Gas Mark 5) oven 30 minutes, turning chicken halfway through cooking. Cook until internal temperature of 165°F (75°C) is reached.

3. Meanwhile, quarter and core the Asian pear. Cut each quarter into 3 pieces. Place pear slices in large bowl. Add cooked chicken and 1/2 of the reserved marinade; toss to coat well.

Makes 24 servings.

Chef Tip: Gochujang or Korean pepper paste is made from chile powder, glutinous rice powder, fermented soybeans and salt. It is used to flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.

Cucumber-Herb Gazpacho with Watermelon Croutons

This modern take on a favorite chilled soup is the ultimate refresher. A mellow, Asian-inspired cucumber base has fresh hints of mint and dill. Juicy watermelon “croutons” bring out the soup’s subtle sweetness.

Prep Time: 30 minutes
Refrigerate: 1 hour

Ingredients

12 ounces (350 grams) chopped, peeled and seeded cucumbers (about 2 medium)
2 ounces (50 grams) crustless sourdough bread, torn into small pieces
1 cup (250 mL) water
1 tablespoon (15 mL) white wine vinegar
2 teaspoons (10 mL) Thai Kitchen® Premium Fish Sauce
1 teaspoon (5 mL) mirin
1/2 teaspoon (2 mL or 0.5 grams) McCormick® Dill Weed
4 ounces (110 grams) cubed watermelon (1/2 inch) (1.5 cm)
2 tablespoons (30 mL or 20 grams) finely diced red onion
1 tablespoon (15 mL) olive oil
1 teaspoon (5 mL or 0.5 grams) julienned fresh mint leaves
1 tablespoon (15 mL or 15 grams) crème fraîche
Freshly ground McCormick® Whole Black Peppercorns (optional)

1. Place cucumber, bread, water, vinegar, fish sauce, mirin and dill in blender; cover. Blend until coarsely pureed. Cover. Refrigerate 1 hour or until chilled.

2. Mix watermelon, onion, oil and mint in small bowl until well blended. Pour gazpacho into shallow bowls. Place a spoonful of watermelon mixture in center of gazpacho. Top with a dollop of crème fraîche. Serve with freshly ground black pepper, if desired.

Makes 4 servings.

Cucumber-Herb Gazpacho with Watermelon Croutons

Prep Time: 30 minutes
Refrigerate: 1 hour

Ingredients

4 1/2 pounds (2.1 kg) chopped, peeled and seeded cucumbers (about 12 medium)
12 ounces (300 grams) crustless sourdough bread, torn into small pieces
6 cups (1.5 L) water
3/4 cup (175 mL) white wine vinegar
1/4 cup (60 mL) Thai Kitchen® Premium Fish Sauce
2 tablespoons (30 mL) mirin
1 tablespoon (15 mL or 3 grams) McCormick Culinary® Dill Weed
1 1/2 pounds (660 grams) cubed watermelon (1/2 inch) (1.5 cm)
3/4 cup (175mL or 120 grams) finely diced red onion
3/4 cup (175 mL) olive oil
2 tablespoons (30 mL or 3 grams) julienned fresh mint leaves
3/4 cup (175 mL or 90 grams) crème fraîche
Freshly ground McCormick Culinary® Black Peppercorns (optional)

1. Place cucumber, bread, water, vinegar, fish sauce, mirin and dill in blender; cover. Blend until coarsely pureed. Cover. Refrigerate 1 hour or until chilled.

Makes 24 servings.

Dill-Mint Ice Cubes

Serve these ice cubes, infused with dill and mint leaves, with sparkling water for the ultimate refresher.

Prep Time: 5 minutes
Freeze Time: overnight

Ingredients

2 1/2 cups (625 mL) water
1/2 teaspoon (2 mL or 0.5 grams) McCormick® Dill Weed
20 small mint leaves

1. Mix water and dill. Place a mint leaf in each ice cube section of ice cube tray. Pour water mixture into ice cube tray. Freeze overnight or until frozen.

2. Serve with sparkling water and a squeeze of lemon.

Makes 20 ice cubes.

Dill-Mint Ice Cubes

Serve these ice cubes, infused with dill and mint leaves, with sparkling water for the ultimate refresher.

Prep Time: 5 minutes
Freeze: overnight

Ingredients

3 3/4 quarts (3.75 L) water
1 tablespoon (15 mL or 3 grams) McCormick Culinary® Dill Weed
120 each small mint leaves

1. Mix water and dill. Place a mint leaf in each ice cube section of ice cube tray. Pour mixture into ice cube tray. Freeze overnight or until frozen.

2. Serve with sparkling water and a squeeze of lemon.

Makes 100 ice cubes.

Grilled Lamb Chops with Meyer Lemon Risotto and Arugula

Fragrant lemon thyme, Meyer lemon peel, olive oil and honey enhance grilled lamb chops with a fresh Mediterranean flair. Hearty whole grain risotto is infused with bright lemon flavor from Meyer lemon juice and Limoncello liqueur.

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

Meyer Lemon Risotto and Arugula:
2 tablespoons (30 mL or 28 grams) butter
1/3 cup (80 mL or 50 grams) chopped onion
1 cup (250 mL or 115 grams) whole grain rice mix
2 tablespoons (30 mL) Meyer lemon juice
2 tablespoons (30 mL) Limoncello liqueur
4 cups (1 L) chicken stock, heated
1/4 teaspoon (1 mL or 0.5 grams) McCormick® Coarse Ground Black Pepper
2 cups (500 mL or 55 grams) arugula
Lamb Chops:
2 tablespoons (30 mL or 3.5 grams) fresh lemon thyme leaves
2 tablespoons (30 mL) olive oil
2 teaspoons (10 mL or 15 grams) honey
2 teaspoons (10 mL or 5 grams) grated Meyer lemon peel
1/2 teaspoon (2 mL or 1 gram) McCormick® Ground Ginger
1/2 teaspoon (2 mL or 1 gram) McCormick® Coarse Ground Black Pepper
1/4 teaspoon (1 mL or 1 gram) McCormick® Gourmet Sicilian Sea Salt
1 (8-rib) frenched rack of lamb (1 1/2 pounds) (680 grams), cut into 2-rib portions

1. For the Risotto, melt butter in large saucepan on medium heat. Add onion; cook and stir 2 minutes or until softened. Add rice mix; cook and stir 1 minute to toast rice. Add lemon juice and Limoncello liqueur; cook and stir 1 minute or until almost evaporated.

2. Stirring constantly, add warm stock, 1/2 cup (120 mL) at a time, until liquid is absorbed by rice after each addition. (It takes about 25 minutes for all of the stock to be absorbed and the risotto to become thick and creamy.) Season with pepper.

3. Meanwhile, for the Lamb Chops, mix lemon thyme, oil, honey, lemon peel, ginger, pepper and sea salt in small bowl until well blended. Rub 1 tablespoon (15 mL or 15 grams) of the seasoning mixture on lamb chops.

4. Grill lamb over medium heat 10 to 15 minutes per side or until desired doneness. Let stand 10 minutes. Divided arugula among each plate. Top with risotto. Place a lamb chop on each plate. Drizzle with remaining seasoning mixture.

Makes 4 servings.

Test Kitchen Tips:

If Meyer lemons are unavailable, use 4 teaspoons lemon juice and 2 teaspoons orange juice in the risotto and grated lemon peel in the lamb chops.

If fresh lemon thyme is unavailable, substitute 2 teaspoons McCormick® Thyme Leaves.

Grilled Lamb Chops with Meyer Lemon Risotto and Arugula

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

Meyer Lemon Risotto and Arugula:
3/4 cup (175 mL or 168 grams) butter
2 cups (500 mL or 300 grams) chopped onion
6 cups (1.5 L or 690 grams) whole grain rice mix
3/4 cup (175 mL) Meyer lemon juice
3/4 cup (175 mL) Limoncello liqueur
1 1/2 gallons (6 L) chicken stock, heated
1 1/2 teaspoons (6 mL or 3 grams) McCormick Culinary® Ground Black Pepper
3 quarts (3 L or 330 grams) arugula
Lamb Chops:
3/4 cup (175 mL or 21 grams) fresh lemon thyme leaves
3/4 cup (175 mL) olive oil
1/4 cup (60 mL or 90 grams) honey
1/4 cup (60 mL or 30 grams) grated Meyer lemon peel
1 tablespoon (15 mL or 6 gram) McCormick Culinary® Ground Ginger
1 tablespoon (15 mL or 6 gram) McCormick Culinary® Coarse Ground Black Pepper
1 1/2 teaspoons (7 mL or 6 gram) McCormick Culinary® Mediterranean Coarse Grind Sea Salt
12 each (8-rib) frenched rack of lamb (each 1 1/2 pounds or 680 grams), cut into 4 rib portions

1. For the Risotto, melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add rice mix; cook and stir 5 minutes to toast rice. Add lemon juice and Limoncello liqueur; cook and stir 5 minutes or until almost evaporated.

2. Stirring constantly, add warm stock, 1 cup (250 mL) at a time, until liquid is absorbed by rice after each addition. (It takes about 25 minutes for all of the stock to be absorbed and the risotto to become thick and creamy.) Season with pepper.

3. Meanwhile, for the Lamb Chops, mix lemon thyme, oil, honey, lemon peel, ginger, pepper and sea salt in small bowl until well blended. Rub 6 Tbsp. (90 mL or 90 grams) of the seasoning mixture on lamb chops.

4. Grill lamb over medium heat for 5-10 minutes. Finish racks in hot oven until meat reaches desired doneness. Let stand 10 minutes. Divided arugula among each plate. Top with risotto. Place 4 lamb chops on each plate. Drizzle with remaining seasoning mixture.

Makes 24 servings.

Chef Tips:

If Meyer lemons are unavailable, use 4 tsp. (20 mL) lemon juice and 2 tsp. (10 mL) orange juice in the risotto and grated lemon peel in the lamb chops.

If fresh lemon thyme is unavailable, substitute 2 tsp. (10 mL or 2 grams) McCormick Culinary® Thyme Leaves.

Lemon Blanc Cocktail

Lemon thyme-infused simple syrup adds an herbal note to a lemony gin cocktail.

Prep Time: 10 minutes

Ingredients

Lemon Thyme Syrup:
1/2 cup (125 mL or 115 grams) sugar
1/2 cup (125 mL) water
1 bunch fresh lemon thyme
1/2 cup (125 mL) gin, divided
1/2 cup (125 mL) Limoncello liqueur, divided
1 cup (250 mL) fresh Meyer lemon juice, divided
1 cup (250 mL) Lemon Thyme Syrup, divided
2 teaspoons (10 mL) McCormick® Pure Vanilla Extract, divided
1 cup (250 mL) half-and-half, divided
Lemon twists (for garnish)

1. For the Lemon Thyme Syrup, mix sugar and water in small saucepan. Bring to boil. Add lemon thyme; simmer 5 minutes. Remove from heat. Let stand 10 minutes, stirring occasionally to dissolve sugar. Strain. Cover and refrigerate until well chilled. (This makes enough syrup for 8 cocktails.)

2. For each cocktail shaker of Lemon Blanc Cocktail, fill shaker half full with cracked ice. Add 2 tablespoons (30 mL) each gin and Limoncello liqueur, 1/4 cup (60 mL) each Meyer lemon juice and Lemon Thyme Syrup, 1/2 teaspoon (2.5 mL) vanilla and 1/4 cup (60 mL) half-and-half. (Be sure to add ingredients in order listed to avoid curdling of the half-and-half). Shake until well mixed and chilled. Strain into 2 cocktail glasses. Serve with or without ice. Garnish with lemon twists. Repeat with remaining ingredients to make 8 cocktails.

Makes 8 servings.

Test Kitchen Tips:

If fresh lemon thyme is unavailable, substitute 2 teaspoons McCormick® Thyme Leaves.

If Meyer lemon juice is unavailable, use 3 tablespoons lemon juice and 1 tablespoon orange juice for each cocktail shaker.

Lemon Blanc Cocktail

Lemon thyme-infused simple syrup adds an herbal note to a lemony gin cocktail.

Prep Time: 10 minutes

Ingredients

Lemon Thyme Syrup:
3 cups (750mL or 690 grams) sugar
3 cups (750 mL) water
6 bunches fresh lemon thyme
3 cups (750 mL) gin, divided
3 cups (750 mL) Limoncello liqueur, divided
6 cups (1.5 L) fresh Meyer lemon juice, divided
6 cups (1.5 L) Lemon Thyme Syrup, divided
1/4 cup (60 mL) McCormick Culinary® Pure Vanilla Extract, divided
6 cups (1.5 L) half-and-half, divided
Lemon twists, for garnish

2. For each cocktail shaker of Lemon Blanc Cocktail, fill shaker half full with cracked ice. Add 2 Tbsp. (30 mL) each gin and Limoncello liqueur, 1/4 cup (60 mL)each Meyer lemon juice and Lemon Thyme Syrup, 1/2 tsp. (2.5 mL) vanilla and 1/4 cup (60 mL) half-and-half. (Be sure to add ingredients in order listed to avoid curdling of the half-and-half). Shake until well mixed and chilled. Serve over ice. Garnish with lemon twists.

Makes 24 servings.

Chef Tips:

If fresh lemon thyme is unavailable, substitute 2 tsp. (10 mL or 2 grams) McCormick Culinary® Thyme Leaves.

If Meyer lemon juice is unavailable, use 3 Tbsp. (45 mL) lemon juice and 1 Tbsp. (15 mL) orange juice for each cocktail shaker.

Ultimate Lemon Tarts with Limoncello Blackberries

These individual Meyer lemon tartlets contain four layers of lemon flavor, from the lemon thyme crust to the lemon meringue kiss. The crust and lemon curd can be made a day ahead.

Prep Time: 1 hour
Refrigerate: 2 1/2 hours
Freeze: 30 minutes
Cook Time: 30 minutes

Ingredients

Tart Crust:
2 cups (475 mL or 250 grams) flour
1/2 cup (120 mL or 100 grams) granulated sugar
1 tablespoon (15 mL or 2 grams) fresh lemon thyme leaves
1 teaspoon (5 mL or 2.5 grams) grated Meyer lemon peel
3/4 cup (1 1/2 sticks) (180 mL or 170 grams) cold butter, cut into pieces
1 egg yolk
1 to 2 tablespoons (15 to 30 mL) cold Limoncello liqueur
Meyer Lemon Curd:
9 egg yolks
2/3 cup (160 mL) fresh Meyer lemon juice
1/4 cup (60 mL) Limoncello liqueur
1 cup (240 mL or 200 grams) granulated sugar
3/4 cup (1 1/2 sticks) (180 mL or 170 grams) cold butter, cut into pieces
Limoncello Blackberries:
2 cups (500 mL or 275 grams) blackberries
2 tablespoons (30 mL or 20 grams) confectioners’ sugar
2 tablespoons (30 mL) Limoncello liqueur
1 teaspoon (5 mL or 0.5 grams) fresh lemon thyme leaves
1 teaspoon (5 mL or 2.5 grams) grated Meyer lemon peel
Lemon Meringue Kisses:
3 egg whites
1/3 cup (80 mL or 65 grams) granulated sugar
1/2 teaspoon (2 mL or 2 grams) McCormick® Cream of Tartar
1/4 teaspoon (1 mL) McCormick® Pure Lemon Extract

1. For the Tart Crust, place flour, granulated sugar, lemon thyme and lemon peel in food processor; cover. Pulse to combine. Add butter; process until mixture resembles coarse crumbs. Add egg yolk; process until dough begins to form a ball. If needed, add 1 to 2 tablespoons (15 to 30 mL) cold Limoncello liqueur. Divide dough in half. Wrap each half in plastic wrap, pressing to form a disk. Refrigerate at least 1 hour.

2. Cut each disk into 12 equal pieces. Roll each piece on lightly floured surface to 1/8-inch (0.3 cm) thickness. Press into tartlet pans with 2-inch (5 cm) diameter cups. Trim excess dough from top. Form a total of 24 tart shells. Freeze 30 minutes.

3. Place tartlet pans on large baking sheet. Bake in preheated 350°F (180°C, Gas Mark 4) oven 17 to 20 minutes or until lightly browned. Cool tart shells in pans on wire rack. Using a toothpick, carefully remove tart shells from pans. (Can be made 1 day ahead. Place tart shells on baking sheet. Cover with plastic wrap. Store at room temperature.)

4. For the Meyer Lemon Curd, mix egg yolks, Meyer lemon juice, Limoncello liqueur and granulated sugar in large heavy saucepan with wire whisk until well blended. Whisking constantly, cook on medium heat 8 to 10 minutes or until curd is thickened and coats the back of a spoon. Remove from heat. Whisk in butter, one piece at a time. Spoon into large bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate at least 1 hour or overnight until chilled and set.

5. For the Blackberries, mix all ingredients in medium bowl until well blended. Refrigerate until ready to serve. Spoon about 2 tablespoons (30 mL) lemon curd into each tart shell. Set aside.

6. For the Lemon Meringue Kisses, beat egg whites in medium bowl with electric mixer on high speed until foamy. Mix sugar and cream of tartar in small bowl. Gradually add sugar mixture and lemon extract to egg whites, beating until stiff peaks form. Spoon about 1 tablespoon (15 mL) meringue in the center of each tartlet, lifting spoon so that meringue forms a peak. Place tartlets on large baking sheets.

7. Broil 3 to 6 inches (7 to 15 cm) from heat for 30 seconds to 1 minute or until the meringue is lightly browned. (Watch to ensure that meringue does not burn.) Refrigerate tartlets at least 30 minutes before serving. To serve, top each tartlet with Limoncello Blackberries.

Makes 24 servings.

Test Kitchen Tips:

If Meyer lemons are unavailable, use grated lemon peel in the tart crust and the blackberry mixture. Use 7 tablespoons lemon juice and 3 1/2 tablespoons orange juice in the lemon curd.

If fresh lemon thyme is unavailable, substitute 1 teaspoon McCormick® Thyme Leaves in the crust and 1/4 teaspoon in the blackberry mixture.

Ultimate Lemon Tarts with Limoncello Blackberries

These individual Meyer lemon tartlets contain four layers of lemon flavor, from the lemon thyme crust to the lemon meringue kiss. The crust and lemon curd can be made a day ahead.

Prep Time: 1 hour
Refrigerate: 2 1/2 hours
Freeze: 30 minutes
Cook Time: 30 minutes

Ingredients

Tart Crust:
2 cups (475 mL or 250 grams) flour
1/2 cup (120 mL or 100 grams) granulated sugar
1 tablespoon (15 mL or 2 grams) fresh lemon thyme leaves
1 teaspoon (5 mL or 2.5 grams) grated Meyer lemon peel
3/4 cup (180 mL or 170 grams) cold butter, cut into pieces
1 each egg yolk
1 to 2 tablespoons (15 to 30 mL) cold Limoncello liqueur
Meyer Lemon Curd:
9 each egg yolks
2/3 cup (160 mL) fresh Meyer lemon juice
1/4 cup (60 mL) Limoncello liqueur
1 cup (240 mL or 200 grams) granulated sugar
3/4 cup (180 mL or 170 grams) cold butter, cut into pieces
Limoncello Blackberries:
2 cups (500 mL or 275 grams) blackberries
2 tablespoons (30 mL or 20 grams) confectioners’ sugar
2 tablespoons (30 mL) Limoncello liqueur
1 teaspoon (5 mL or 0.5 grams) fresh lemon thyme leaves
1 teaspoon (5 mL or 2.5 grams) grated Meyer lemon peel
Lemon Meringue Kisses:
3 each egg whites
1/3 cup (80 mL or 65 grams) granulated sugar
1/2 teaspoon (2 mL or 2 grams) McCormick Culinary® Cream of Tartar
1/4 teaspoon (1 mL) McCormick Culinary® Pure Lemon Extract

1. For the Tart Crust, place flour, granulated sugar, lemon thyme and lemon peel in food processor; cover. Pulse to combine. Add butter; process until mixture resembles coarse crumbs. Add egg yolk; process until dough begins to form a ball. If needed, add 1 to 2 Tbsp. (15 to 30 mL) Limoncello liqueur. Divide dough in half. Wrap each half in plastic wrap, pressing to form a disk. Refrigerate at least 1 hour.

3. Place tartlet pans on large sheet pan. Bake in preheated 350°F (180°C, Gas Mark 4) oven 17 to 20 minutes or until lightly browned. Cool tart shells in pans on wire rack. Using a toothpick, carefully remove tart shells from pans. (Can be made 1 day ahead. Place tart shells on sheet pan. Cover with plastic wrap. Store at room temperature.)

5. For the Blackberries, mix all ingredients in medium bowl until well blended. Refrigerate until ready to serve. Spoon about 2 Tbsp. (30 mL) lemon curd into each tart shell. Set aside.

6. For the Lemon Meringue Kisses, beat egg whites in medium bowl with electric mixer on high speed until foamy. Mix sugar and cream of tartar in small bowl. Gradually add sugar mixture and lemon extract to egg whites, beating until stiff peaks form. Spoon about 1 Tbsp. (15 mL) meringue in the center of each tartlet, lifting spoon so that meringue form a peak. Place tartlets on large baking sheets.

Makes 24 servings.

Chef Tips:

If Meyer lemons are unavailable, use grated lemon peel in the tart crust and the blackberry mixture. Use 7 Tbsp. (105 mL) lemon juice and 3 1/2 Tbsp. (53 mL) orange juice in the lemon curd.

If fresh lemon thyme is unavailable, substitute 1 tsp. (5 mL or 1 gram) McCormick Culinary® Thyme Leaves in the crust and 1/4 tsp. (1 mL or 0.3 grams) in the blackberry mixture.

Eggplant & Goat Cheese Torte with Honey-Harissa Sauce

Eggplant is the star of this modern interpretation of a vegetable terrine. Honey-Harissa Sauce adds vibrant color and bold flavor.

Prep Time: 45 minutes
Cook Time: 20 minutes
Refrigerate Time: 1 hour

Ingredients

Honey-Harissa Sauce:
1 large red bell pepper, roasted, peeled and seeded
3 tablespoons (45 mL) olive oil
1 tablespoon (15 mL or 20 grams) honey
1/2 teaspoon (2 mL or 1 gram) McCormick® Caraway Seed, ground
1/2 teaspoon (2 mL or 1 gram) McCormick® Gourmet Ground Coriander Seed
1/2 teaspoon (2 mL or 2 grams) minced garlic
1/2 teaspoon (2 mL or 3 grams) salt
1/4 teaspoon (1 mL or 0.5 grams) McCormick® Crushed Red Pepper
1 large eggplant, sliced lengthwise into 12 to 16 slices
2 tablespoons (30 mL) olive oil
1/4 teaspoon (1 mL or 1.5 grams) salt
1/4 teaspoon (1 mL or 0.5 grams) McCormick® Ground Black Pepper
1 small red bell pepper, roasted, peeled and quartered
2 ounces (60 grams) goat cheese (chévre)
1 small yellow bell pepper, roasted, peeled and quartered
2 tablespoons (30 mL or 40 grams) honey

1. For the Honey-Harissa Sauce, place all ingredients in blender or food processor; cover. Blend or process on high speed until almost smooth. Set aside.

2. Brush eggplant slices with oil. Season lightly with salt and pepper. Place eggplant slices in single layer on baking pan. Roast in preheated 350°F (180°C, Gas Mark 4) oven 15 to 20 minutes or until just tender.

3. Line four (6 ounce, 175 mL) ramekins with plastic wrap. Place 1 slice of eggplant lengthwise along bottom of each ramekin. Line the sides of the ramekin with slices of eggplant, draping 1 inch (2.5 cm) of each end of the eggplant slice over top of ramekin. Place red bell pepper slices on top of eggplant in bottom of ramekin. Top with a thin layer of goat cheese. Repeat with a layer of eggplant, placing slices crosswise to first layer of eggplant, yellow bell pepper slices and goat cheese. Fold excess eggplant over to enclose the torte. Cover ramekins in plastic wrap.

4. Refrigerate 1 hour or overnight. Invert each ramekin onto serving plate and carefully remove ramekin. Brush tortes with honey. Serve with Honey-Harissa Sauce.

Makes 4 servings.

Eggplant & Goat Cheese Torte with Honey-Harissa Sauce

Eggplant is the star of this modern interpretation of a vegetable terrine. Honey-Harissa Sauce adds vibrant color and bold flavor.

Prep Time: 45 minutes
Cook Time: 20 minutes
Refrigerate: 1 hour

Ingredients

Honey-Harissa Sauce:
6 each large red bell pepper, roasted, peeled and seeded
1 cup (250 mL) olive oil
6 tablespoons (90 ml or 120 grams) honey
1 tablespoon (15 mL or 6 grams) McCormick Culinary® Caraway Seed, ground
1 tablespoon (15 mL or 6 grams) McCormick Culinary® Gourmet Collection Ground Coriander
1 tablespoon (15 mL or 12 grams) minced fresh garlic
1 tablespoon (15 mL or 18 grams) salt
1 1/2 teaspoons (7 mL or 3 grams) McCormick Culinary® Crushed Red Pepper
Eggplant & Goat Cheese Torte:
6 large eggplant, each sliced lengthwise into 12 to 16 slices
3/4 cup (175 mL) olive oil
1 1/2 teaspoons (7 mL or 9 grams) salt
1 1/2 teaspoons (7 mL or 3 grams) McCormick Culinary® Ground Black Pepper
6 each red bell pepper, roasted, peeled and quartered
12 ounces (360 grams) goat cheese (chévre)
6 each yellow bell pepper, roasted, peeled and quartered
3/4 cup (175 mL or 240 grams) honey

1. For the Honey-Harissa Sauce, place all ingredients in blender or food processor; cover. Blend or process on high speed until almost smooth. Set aside.

2. Brush eggplant slices with oil. Season lightly with salt and pepper. Place eggplant slices in single layer on lightly oiled sheet pans. Roast in preheated 350°F (180°C, Gas Mark 4) oven 15 to 20 minutes or until just tender.

3. Line 24 (6 ounce, 165 mL) ramekins with plastic wrap. Place 1 slice of eggplant lengthwise along bottom of each ramekin. Line the sides of the ramekin with slices of eggplant, draping 1 inch (2.5 cm) of each end of the eggplant slice over top of ramekin. Place red bell pepper slices on top of eggplant in bottom of ramekin. Top with a thin layer of goat cheese. Repeat with a layer of eggplant, placing slices crosswise to first layer of eggplant, yellow bell pepper slices and goat cheese. Fold excess eggplant over to enclose the torte. Cover ramekins in plastic wrap and press down firmly.

4. Refrigerate 1 hour or overnight. Invert each ramekin onto serving plate and carefully remove ramekin. Brush tortes with honey. Serve with Honey-Harissa Sauce.

Makes 24 servings.

Roasted Eggplant Bisque with Honey-Harissa Sauce and Parmesan Crisps

Roasted vegetables and a bold harissa sauce provide intense flavor to this Moroccan-inspired soup. Garnish with easy-to-prepare Parmesan Crisps.

Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients

Parmesan Crisps:
6 tablespoons (90 mL or 40 grams) shredded Parmesan cheese
Honey-Harissa Sauce:
1 large red bell pepper, roasted, peeled and seeded
3 tablespoons (45 mL) olive oil
1 tablespoon (15 mL or 20 grams) honey
1/2 teaspoon (2 mL or 1 gram) McCormick® Caraway Seed, ground
1/2 teaspoon (2 mL or 1 gram) McCormick® Gourmet Ground Coriander Seed
1/2 teaspoon (2 mL or 2 grams) minced garlic
1/2 teaspoon (2 mL or 3 grams) salt
1/4 teaspoon (1 mL or 0.5 grams) McCormick® Crushed Red Pepper
Bisque:
1 large eggplant, peeled and diced (1 inch) (2.5 cm)
1 medium tomato, seeded and coarsely chopped
1/2 cup (125 mL or 50 grams) sliced leeks, white part only
1/4 cup (60 mL or 40 grams) chopped onion
1 tablespoon (15 mL) olive oil
1 teaspoon (5 mL or 3.5 grams) McCormick® Garlic Powder
1/8 teaspoon (0.5 mL or 0.3 gram) McCormick® Coarse Ground Black Pepper
2 cups (500 mL or 480 grams) vegetable stock
2 tablespoons (30 mL) heavy cream
2 tablespoons (30 mL or 40 grams) honey
1/2 teaspoon (2 mL or 3 grams) salt
2 teaspoons (10 mL or 2 grams) chopped fresh cilantro

1. For the Parmesan Crisps, sprinkle cheese into 8 circles, 1 1/2 to 2 inches (3 to 5 cm) in diameter, on parchment paper-lined baking sheet. Bake in preheated 400°F (200°C, Gas Mark 6) oven 7 to 8 minutes or until golden brown. Cool in pan on wire rack. Set aside.

2. For the Honey-Harissa Sauce, place all ingredients in blender or food processor; cover. Blend or process on high speed until almost smooth. Set aside.

3. For the Bisque, toss eggplant, tomato, leeks, onion, oil, garlic powder and pepper in large bowl. Spread in single layer on foil-lined shallow baking pan.

4. Bake in preheated 375°F (190°C, Gas Mark 5) oven 10 to 15 minutes or until softened. With center part of cover removed to let steam escape, puree 1/2 the vegetable mixture and 1 cup (250 mL) of the stock in blender on high speed until smooth. Pour bisque into large saucepan. Repeat with remaining vegetable mixture and stock.

5. Stir in 2 tablespoons (30 mL) of the Honey-Harissa Sauce, cream, honey and salt. Bring to simmer, stirring occasionally. Pour bisque into 4 soup bowls. Top each with 1 teaspoon (5 mL) of the Honey-Harissa Sauce, cilantro and 2 Parmesan Crisps.

Makes 4 servings.

Test Kitchen Tip: Store leftover Honey-Harissa Sauce in refrigerator. Serve with grilled meats, or toss with pasta or couscous.

Roasted Eggplant Harissa Bisque with Parmesan Tuiles

Roasted vegetables and bold harissa sauce provide rich flavor to this Moroccan-inspired soup. Garnish with crisp, easy-to-prepare Parmesan Tuiles.

Prep Time: 30 minutes
Cook Time: 40 minutes

Ingredients

Parmesan Tuiles:
2 1/4 cups (560 ml or 240 gram) shredded Parmesan cheese
Honey-Harissa Sauce:
6 each large red bell pepper, roasted, peeled and seeded
1 cup (250 mL) olive oil
6 tablespoons (90 mL) honey
1 tablespoon (15 mL or 6 grams) McCormick Culinary® Caraway Seed, ground
1 tablespoon (15 mL or 6 grams) McCormick Culinary® Ground Coriander
1 tablespoon (15 mL or 12 grams) minced fresh garlic
1 tablespoon (15 mL or 18 grams) salt
1 1/2 teaspoons (7 mL or 3 grams) McCormick Culinary® Crushed Red Pepper
Bisque:
6 each large eggplant, peeled and diced (1 inch) (2.5 cm)
6 each medium tomato, seeded and coarsely chopped
3 cups (750 mL or 300 grams) sliced leeks, white part only
1 1/2 cups (375 mL or 240 grams) chopped onion
6 tablespoons (90 mL) olive oil
2 tablespoons (30 mL or 21 grams) McCormick Culinary® Garlic Powder
3/4 teaspoon (4 mL or 1.8 grams) McCormick Culinary® Coarse Ground Black Pepper
12 cups (3 L) vegetable stock
3/4 cup (175 mL) heavy cream
3/4 cup (175 mL) honey
1 tablespoon (15 mL or 18 grams) salt
1/4 cup (60 mL or 12 grams) chopped fresh cilantro

1. For the Parmesan Tuiles, sprinkle cheese into 48 circles, 1 1/2 to 2 inches (3 to 5 cm) in diameter, on parchment paper-lined sheet pan. Bake in preheated 400°F (200°C, Gas Mark 6) oven 7 to 8 minutes or until golden brown. Cool in pan on wire rack. Set aside.

2. For the Honey-Harissa Sauce, place all ingredients in blender or food processor; cover. Blend or process on high speed until almost smooth. Set aside.

3. For the Bisque, toss eggplant, tomato, leeks, onion, oil, garlic powder and pepper in large bowl. Spread in single layer on lightly oiled sheet pan.

4. Bake in preheated 375°F (190°C, Gas Mark 5) oven 10 to 15 minutes or until softened. With center part of cover removed to let steam escape, puree 1/2 the vegetable mixture and 6 cups (1.5 L) of the stock in blender on high speed until smooth. Pour bisque into large saucepan. Repeat with remaining vegetable mixture and stock.

5. Stir in 3/4 cup (175 mL) of the Honey-Harissa Sauce, cream, honey and salt. Bring to simmer, stirring occasionally. Allow to simmer for 20-25 minutes on low heat. Pour bisque into 24 soup bowls. Top each with 1 tsp. (5 mL) of the Honey-Harissa Sauce, cilantro and 2 Parmesan Tuiles.

Makes 24 servings.

Chef Tip: Store leftover Honey-Harissa Sauce in refrigerator. Serve with grilled meats, or toss with pasta or couscous.

Curried Butternut Squash with Pancetta, Leeks and Toasted Squash Seeds

For a seasonal dish with global flair, prepare butternut squash with fragrant red curry powder, creamy coconut milk and savory pancetta. Reserve squash seeds and toast them to enhance the dish with a nutty crunch.

Prep Time: 30 minutes
Cook Time: 25 minutes

Ingredients

1 medium butternut squash, about 2 pounds (900 grams)
1 1/2 teaspoons (7 mL or 3 grams) McCormick® Gourmet Red Curry Powder
1 teaspoon (5 mL or 3.5 grams) McCormick® Minced Garlic
1 tablespoon (15 mL or 15 grams) butter, melted
1/2 cup (125 mL or 75 grams) chopped pancetta
1 cup (250 mL or 100 grams) chopped leeks
1/2 cup (125 mL) Thai Kitchen® Coconut Milk

1. Peel, seed and cut squash into 1/2-inch (1.5 cm) dice (about 5 cups). Reserve squash seeds. Mix red curry powder and minced garlic in small bowl. Toss squash seeds, butter and 1 teaspoon (5 mL) of the seasoning mix in medium bowl to coat well. Spread in single layer on large baking pan.

2. Bake in preheated 350°F (180°C, Gas Mark 4) oven 25 minutes or until seeds are lightly browned and crunchy, stirring after 15 minutes. Set aside.

3. Meanwhile, heat large nonstick skillet on medium-high heat. Add pancetta; cook and stir 5 minutes or until golden brown. Add squash; cook on medium heat 10 to 12 minutes or until tender, stirring occasionally. Add leeks and remaining seasoning mix; cook and stir 4 minutes. Stir in coconut milk. Remove from heat. Garnish with toasted squash seeds.

Makes 6 servings.

Curried Butternut Squash with Pancetta, Leeks and Toasted Squash Seeds

Prep Time: 30 minutes
Cook Time: 40 minutes

Ingredients

12 pounds (5.4 kg) butternut squash
3 tablespoons (45 mL or 18 grams) Thai Kitchen® Red Curry Paste
2 tablespoons (30 mL or 21 grams) minced fresh garlic
6 tablespoons (90 mL or 90 grams) butter, melted
3 cups (750 mL or 450 grams) chopped pancetta
6 cups (1.5 L or 600 grams) chopped leeks
3 cups (750 mL) Thai Kitchen® Coconut Milk

1. Peel, seed and cut squash into 1/2-inch (1.5 cm) dice. Reserve squash seeds. Mix red curry and minced garlic in small bowl. Toss squash seeds, butter and 2 Tbsp. (30 mL) of the seasoning mix in medium bowl to coat well. Spread in single layer on large baking pan.

2. Bake in preheated 350°F (180°C, Gas Mark 4) oven 25 minutes or until seeds are lightly browned and crunchy, stirring after 15 minutes. Set aside.

3. Meanwhile, heat large shallow pan on medium-high heat. Add pancetta; cook and stir 5 minutes or until crispy. Remove from pan. Add squash; cook on medium heat 15-20 minutes or until tender, stirring occasionally. Add leeks and remaining seasoning mix; cook and stir 10-12 minutes until leeks are soft. Add back pancetta and stir in coconut milk. Reduce over medium low heat for 6-8 minutes. Remove from heat. Garnish with toasted squash seeds.

Makes 24 servings.

Squash Ribbon Salad with Red Curry Vinaigrette

This inspired no-cook preparation for summer squash gets bold flavor from a drizzle of Thai-style vinaigrette and a sprinkle of crisp pancetta. For effortless, paper-thin squash ribbons, use a vegetable peeler or mandolin.

Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients

Red Curry Vinaigrette:
2 tablespoons (30 mL or 30 grams) packed brown sugar
2 tablespoons (30 mL) lime juice
2 tablespoons (30 mL) rice vinegar
2 tablespoons (30 mL or 30 grams) Thai Kitchen® Red Curry Paste
2 teaspoons (10 mL) Thai Kitchen® Premium Fish Sauce
1/4 teaspoon (1 mL or 0.5 grams) McCormick® Crushed Red Pepper
4 slices (55 grams) pancetta
1 large yellow squash
1 large zucchini
1 cup (250 mL or 160 grams) halved cherry tomatoes

1. For the Vinaigrette, mix all ingredients in small bowl until well blended. Set aside.

2. Cook pancetta in medium skillet on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.

3. Trim squash ends. Slice into ribbons with vegetable peeler or mandolin. Place squash ribbons and tomatoes on serving platter. Drizzle with Vinaigrette. Sprinkle with pancetta.

Makes 6 servings.

Squash Ribbon Salad with Red Curry Vinaigrette

Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients

3/4 cup (175 mL or 180 grams) packed brown sugar
3/4 cup (175 mL) lime juice
3/4 cup (175 mL) rice vinegar
3/4 cup (175 mL or 180 grams) Thai Kitchen® Red Curry Paste
1/4 cup (60 mL) Thai Kitchen® Premium Fish Sauce
1 1/2 teaspoons (7 mL or 3 grams) McCormick Culinary® Crushed Red Pepper
12 ounces (180 grams) pancetta, sliced
12 each large yellow squash
12 each large zucchini
6 cups (1.5 L or 960 grams) halved cherry tomatoes

1. For the Vinaigrette, mix all ingredients in small bowl until well blended. Set aside.

2. Cook pancetta in medium sauté pan on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.

3. Trim squash ends. Slice into ribbons with vegetable peeler or mandolin. Place squash ribbons and tomatoes on serving platter. Drizzle with Vinaigrette. Sprinkle with pancetta.

Makes 24 servings.

Braised Cod with Gingered Carrot-Coconut Sauce

Inspired by the classic Taiwanese dish of chicken braised in three-cup sauce, cod is gently simmered in a flavorful broth of coconut milk, carrot juice, rice wine and ginger.

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

4 cod fillets, 4 ounces (115 grams) each, about 1-inch (2.5 cm) thick
1 teaspoon (5 mL or 1 gram) McCormick® Dill Weed
1 teaspoon (5 mL or 5 grams) McCormick® Gourmet Sicilian Sea Salt
1/4 teaspoon (1 mL or 0.5 grams) McCormick® Ground White Pepper
3 tablespoons (45 mL or 25 grams) cornstarch
2 tablespoons plus 1 teaspoon (35 mL) vegetable oil, divided
2 heads baby bok choy, cut in half lengthwise
3/4 cup (175 mL) Thai Kitchen® Coconut Milk
1/2 cup (125 mL) carrot juice
1/2 cup (125 mL) rice wine
1 tablespoon (15 mL or 6 grams) McCormick® Ground Ginger

1. Rinse cod fillets; pat dry with paper towels. Sprinkle both sides with dill, sea salt and pepper. Let stand 10 minutes. Coat cod on both sides with cornstarch, shaking off excess.

2. Heat 2 tablespoons (30 mL) of the oil in large nonstick skillet on high heat. Add cod fillets. Reduce heat to medium; cook 3 minutes per side or until lightly browned. Drain on paper towels.

3. Heat remaining 1 teaspoon (5 mL) oil in same skillet on medium heat. Add bok choy; cook 2 minutes per side or until lightly browned. Add coconut milk, carrot juice, rice wine and ginger. Bring to simmer. Reduce heat to low; simmer 5 minutes. Gently place fish fillets in sauce; simmer 5 minutes or until fish flakes easily with fork. To serve, place a fish fillet and bok choy into each of 4 shallow bowls. Pour a small amount of carrot-coconut sauce into each bowl.

Makes 4 servings.

Braised Cod with Gingered Carrot-Coconut Sauce

Inspired by the classic Taiwanese dish of chicken braised in three-cup sauce, cod is gently simmered in a flavorful broth of coconut milk, carrot juice, rice wine and ginger.

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

6 pounds (2.70 kg) cod filets, 4 oz each, about 1-inch (2.5 cm) thick
1 tablespoon (15 mL or 6 grams) McCormick Culinary® Dill Weed
1 tablespoon (15 mL or 30 grams) McCormick Culinary® Mediterranean Coarse Grind Sea Salt
1 1/2 teaspoons (7 mL or 3 grams) McCormick Culinary® Ground White Pepper
1 cup (250 mL or 150 grams) cornstarch
12 heads baby bok choy, cut in half lengthwise
4 1/2 cups (1 L + 125 mL) Thai Kitchen® Coconut Milk
3 cups (750 mL) carrot juice
3 cups (750 mL) rice wine
6 tablespoons (90 mL or 36 grams) McCormick Culinary® Ground Ginger
3/4 cup (175 mL) vegetable oil, divided

1. Rinse cod fillets; pat dry with paper towels. Sprinkle both sides with dill, sea salt and pepper. Let stand 10 minutes. Coat cod on both sides with cornstarch, shaking off excess.

2. Working in batches, add some of the oil to large nonstick sauté pan on high heat. Add cod fillets. Reduce heat to medium; cook 3 minutes per side or until lightly browned. Remove from pan.

3. Heat remaining oil in same sauté pan on medium heat. Add bok choy; cook 2 minutes per side or until lightly browned. Add coconut milk, carrot juice, rice wine and ginger. Bring to simmer. Reduce heat to low; simmer 5 minutes. Gently place fish fillets in sauce; simmer 5 minutes or until fish flakes easily with fork. To serve, place a fish fillet and bok choy into each shallow bowl. Pour a small amount of carrot-coconut sauce into each bowl.

Makes 24 servings.

Gingered Banana Tarts with Coconut Ice Cream

Warm slices of gingered bananas top crisp puff pastry for a simply spectacular dessert. Homemade coconut ice cream is a creamy, exotic complement. If short on time, purchased ice cream is a great alternative.

Prep Time: 30 minutes
Cook Time: 40 minutes
Refrigerate: 3 hours
Freeze (in ice cream maker): as directed

Ingredients

Coconut Ice Cream:
4 egg yolks
1/2 cup (125 mL or 100 grams) granulated sugar
1 1/2 cups (375 mL) heavy cream
1 can (13.66 ounces) (400 mL) Thai Kitchen® Coconut Milk
2 teaspoons (10 mL) McCormick® Pure Vanilla Extract
Gingered Banana Tarts:
8 tablespoons (125 mL or 110 grams) butter, melted, divided
8 tablespoons (125 mL or 120 grams) packed brown sugar, divided
2 teaspoons (10 mL or 4 grams) McCormick® Ground Ginger, divided
4 small firm ripe bananas, sliced diagonally into 1/4-inch (0.5 cm) slices
1 sheet frozen puff pastry, thawed and quartered (9-inch (23 cm) square)
1/4 cup (60 mL or 20 grams) flaked coconut, toasted

1. For the Ice Cream, beat egg yolks and granulated sugar in medium saucepan with wire whisk 1 to 2 minutes or until pale yellow and thickened. Add cream and coconut milk; whisk until well blended. Stirring constantly, cook on medium heat 8 to 10 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Strain custard into medium metal bowl. Stir in vanilla. Place bowl over ice water bath. Stir custard occasionally until cooled.

2. Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer’s directions.

3. For the Tarts, pour 2 tablespoons (30 mL or 30 grams) butter into each of 4 shallow individual baking dishes or ramekins. Sprinkle each evenly with 2 tablespoons (30 mL or 30 grams) of the brown sugar and 1/2 teaspoon (2.5 mL or 1 gram) of the ginger. Layer 1 sliced banana in each dish, overlapping slices as necessary. Top with puff pastry, tucking corners in. Place baking dishes on shallow baking pan.

4. Bake in preheated 400°F (200°C, Gas Mark 6) oven 20 to 25 minutes or until pastry is puffed and golden brown and filling is bubbly. Invert each tart onto a dessert plate. Cut each tart in half to make 2 servings. Serve with Coconut Ice Cream and sprinkle with toasted coconut.

Makes 8 servings.

Gingered Banana Tarts with Coconut Ice Cream

Prep Time: 30 minutes
Cook Time: 40 minutes
Refrigerate: 3 hours
Freeze (in ice cream maker): as directed

Ingredients

Coconut Ice Cream:
24 each egg yolks
3 cups (750 mL or 600 grams) granulated sugar
9 cups (2.25 L) heavy cream
10 1/2 cups (2.4 L) Thai Kitchen® Coconut Milk
1/4 cup (60 mL) McCormick Culinary® Pure Vanilla Extract
Gingered Banana Tart:
3 cups (750 mL or 660 grams) butter, melted, divided
3 cups (750 mL or 750 grams) packed brown sugar, divided
2 tablespoons (60 mL or 24 grams) McCormick Culinary® Ground Ginger, divided
24 each small firm ripe bananas, sliced diagonally into 1/4-inch (0.5cm) slices
6 sheets frozen puff pastry, thawed and quartered (9-inch (23 cm) square)
1 1/2 cups (375 mL or 120 grams) flaked coconut, toasted

2. Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer’s directions.

3. For the Tart, pour 2 Tbsp. (30 mL or 30 grams) butter into each of 24 shallow individual baking dishes or ramekins. Sprinkle each evenly with 2 Tbsp. (30 mL or 30 grams) of the brown sugar and 1/2 tsp. (2.5 mL or 1 gram) of the ginger. Layer 1 sliced banana in each dish, overlapping slices as necessary. Top with puff pastry, tucking corners in. Place baking dishes on shallow baking pan.

4. Bake in preheated 400°F (200°C, Gas Mark 6) oven 20 to 25 minutes or until pastry is puffed and golden brown and filling is bubbly. Invert each tart onto a dessert plate. Serve with Coconut Ice Cream and sprinkle with toasted coconut.

Makes 24 servings.

Butterscotch Vanillatini

Butterscotch grows up in this modern, comforting cocktail. Rim your martini glass with crushed butterscotch candies to add flavor and a bit of crunch to this playful martini.

Prep Time: 5 minutes

Ingredients

Butterscotch candies
2 ounces (60 mL) butterscotch schnapps
1 ounce (30 mL) vanilla vodka

1. Place butterscotch candies in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed. Pour out onto a small plate. Wet outside rim of martini glass with water. Dip glass in crushed butterscotch candies to lightly coat.

2. Fill cocktail shaker half full with ice. Add butterscotch schnapps and vanilla vodka; shake until well mixed and chilled. Strain into martini glass.

Makes 1 serving.

Butterscotch Vanillatini

Butterscotch grows up in this modern, comforting cocktail. Rim your martini glass with crushed butterscotch candies to add flavor and a bit of crunch to this playful martini.

Prep Time: 5 minutes

Ingredients

Butterscotch candies
48 fl. ounces (1.5 L) butterscotch schnapps
24 fl. ounces (720 mL) vanilla vodka

1. Place butterscotch candies in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy sauté pan until crushed. Pour out onto a small plate. Wet outside rim of martini glass with water. Dip glass in crushed butterscotch candies to lightly coat.

2. For each cocktail, fill cocktail shaker half full with ice. Add 2 oz. (60 mL) butterscotch schnapps and 1 oz. (30 mL) vanilla vodka; shake until well mixed and chilled. Strain into martini glass.

Makes 24 servings.

Easy Butter Toffee Sauce

This toffee sauce is a snap to prepare. It elevates ice cream and sweet treats like brownies and cakes with rich, buttery flavor.

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

1/2 cup (1 stick) (125 mL or 112 grams) butter
1/2 cup (125 mL or 100 grams) sugar
1/2 cup (125 mL) heavy cream
1/2 teaspoon (3 mL) McCormick® Pure Vanilla Extract

1. Place butter and sugar in medium saucepan on medium heat. Cook and stir until mixture turns a deep amber color.

2. Carefully stir in cream and vanilla. (Mixture will be bubbly.) Whisking constantly, cook until sauce thickens and coats back of spoon.

Makes 1 cup or 8 (2-tablespoon) servings.

Easy Butter Toffee Sauce

This toffee sauce is a snap to prepare. It elevates ice cream and sweet treats like brownies and cakes with rich, buttery flavor.

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

3 cups (750 mL or 672 grams) butter
3 cups (750 mL or 600 grams) sugar
3 cups (750 mL) heavy cream
1 tablespoon (15 mL) McCormick Culinary® Pure Vanilla Extract

1. Place butter and sugar in medium saucepan on medium heat. Cook and stir until mixture turns a deep amber color.

2. Carefully stir in cream and vanilla. (Mixture will be bubbly.) Whisking constantly, cook until sauce thickens and coats back of spoon.

Makes 6 cups.

Gnocchi in Vanilla Brown Butter Sauce with Baby Spinach and Toasted Hazelnuts

Vanilla adds a hint of sweetness to a nutty brown butter sauce for gnocchi. Toasted hazelnuts lend the dish textural contrast and even more nutty flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

1 package (1 pound) (454 grams) gnocchi
1/4 cup (1/2 stick) (60 mL or 60 grams) butter
1 teaspoon (5 mL or 4 grams) minced garlic
1 teaspoon (5 mL or 5 grams) brown sugar
3/4 teaspoon (3.5 mL) McCormick® Pure Vanilla Extract
1/2 teaspoon (2 mL or 3 grams) salt
1/4 teaspoon (1 mL or 0.5 grams) McCormick® Rosemary Leaves, crushed
2 cups (500 mL or 60 grams) baby spinach leaves
1/4 cup (60 mL) heavy cream
1/4 cup (60 mL or 30 grams) toasted chopped hazelnuts

1. Cook gnocchi as directed on package. Drain well. Meanwhile, melt butter in large skillet on medium heat 4 minutes or until nut brown in color and aroma. Add garlic, sugar, vanilla, salt and rosemary; cook and stir 30 seconds or until garlic is fragrant and sugar is dissolved.

2. Stir in cooked gnocchi and spinach. Cook and stir 1 minute or just until spinach is slightly wilted. Stir in cream and hazelnuts. Serve immediately.

Makes 3 servings.

Gnocchi in Vanilla Brown Butter Sauce with Baby Spinach and Toasted Hazelnuts

Vanilla adds a hint of sweetness to a nutty brown butter sauce for gnocchi. Toasted hazelnuts lend the dish textural contrast and even more nutty flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

9 pounds (4 kg) gnocchi, frozen
1 1/2 cups (375 mL or 360 grams) butter
2 tablespoons (30 mL or 24 grams) minced fresh garlic
2 tablespoons (30 mL or 30 grams) brown sugar
1 1/2 tablespoons (22 mL) McCormick Culinary® Vanilla Extract
1 tablespoon (15 mL or 18 grams) salt
1 1/2 teaspoons (7 mL or 3 grams) McCormick Culinary® Rosemary Leaves, crushed
3 quarts (3 L or 360 grams) baby spinach leaves
1 1/2 cups (360 mL) heavy cream
1 1/2 cups (360 mL or 180 grams) toasted chopped hazelnuts

1. Cook gnocchi as directed on package. Drain well. Meanwhile, melt butter in large sauté pan on medium heat 10-12 minutes or until nut brown in color and aroma. Add garlic, sugar, vanilla, salt and rosemary; cook and stir 2-3 minutes or until garlic is fragrant and sugar is dissolved.

2. Stir in cooked gnocchi and spinach. Cook and stir 4-5 minutes or just until spinach is slightly wilted. Stir in cream and hazelnuts. Serve immediately.

Makes 24 servings.

Vanilla-Butter Shrimp Rolls

A sophisticated take on a regional American classic. Vanilla enhances the natural sweetness of shrimp in these classic sandwiches.

Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

8 New England-style hot dog rolls (top spilt) or regular hot dog rolls, split
3 tablespoons (45 mL or 40 grams) butter, softened, divided
1 tablespoon (15 mL) olive oil
1 tablespoon (15 mL or 10 grams) finely chopped shallots
1 teaspoon (5 mL or 4 grams) finely chopped garlic
1 pound (454 grams) large shrimp, peeled, deveined and cut in half
1/4 teaspoon (1 mL or 0.5 grams) McCormick® Paprika
1/4 teaspoon (1 mL or 1.5 grams) salt
1/4 teaspoon (1 mL or 0.5 grams) McCormick® Ground Black Pepper
2 tablespoons (30 mL) dry sherry or white wine
1 teaspoon (5 mL) McCormick® Pure Vanilla Extract
1/4 cup (60 mL or 55 grams) mayonnaise
1 to 2 cups (25 to 50 grams) small salad greens, such as mache, baby spinach or baby arugula

1. Lightly brush rolls with 2 tablespoons (30 mL) of the butter. Heat large skillet on medium heat. Place rolls, buttered-side down, in skillet. Toast 2 to 3 minutes per side or until golden brown. Remove from skillet. Set aside.

2. Heat oil and remaining 1 tablespoon (15 mL) butter in same skillet on medium heat. Add shallots and garlic; cook and stir 1 minute or until fragrant. Add shrimp, paprika, salt and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in sherry and vanilla; cook until heated through.

3. Spread mayonnaise on each roll. Place baby greens in rolls. Spoon shrimp mixture into each roll. Drizzle shrimp with remaining sauce. Serve immediately.

Makes 8 servings.

Vanilla-Butter Shrimp Rolls

A sophisticated take on a regional American classic. Vanilla enhances the natural sweetness of shrimp in these classic sandwiches.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

48 each New England-style hot dog rolls (top spilt) or regular hot dog rolls, split
1 1/8 cups (270 mL or 240 grams) butter, softened, divided
6 tablespoons (90 mL) olive oil
6 tablespoons (90 mL or 60 grams) finely chopped shallots
2 tablespoons (30 mL or 24 grams) minced fresh garlic
6 pounds (2.75 kg) large shrimp, peeled, deveined and cut in half
1 1/2 teaspoons (6 mL or 3 grams) McCormick Culinary® Paprika
1 1/2 teaspoons (6 mL or 9 grams) salt
1 1/2 teaspoons (6 mL or 3 grams) McCormick Culinary® Ground Black Pepper
6 tablespoons (180 mL) dry sherry or white wine
2 tablespoons (30 mL) McCormick Culinary® Pure Vanilla Extract
1 1/2 cups (360 mL or 330 grams) mayonnaise
6 to 12 cups (150 to 300 grams) small salad greens, such as mache, baby spinach or baby arugula

1. Lightly brush rolls with 3/4 cup (175 mL) of the butter. Heat large sauté pan on medium heat. Place rolls, buttered-side down, in sauté pan. Toast 2 to 3 minutes per side or until golden brown. Remove from sauté pan. Set aside.

2. Heat oil and remaining butter in same sauté pan on medium heat. Add shallots and garlic; cook and stir 2-3 minutes or until fragrant. Add shrimp, paprika, salt and pepper; cook and stir 5-6 minutes or just until shrimp turn pink. Stir in sherry and vanilla; cook until heated through.

3. Spread mayonnaise on each roll. Place baby greens in rolls. Spoon shrimp mixture into each roll. Drizzle shrimp with remaining sauce. Serve immediately.

Makes 24 servings.

Vanilla-Buttermilk Cake with Brown Butter Sauce

Warm brown butter sauce soaks into rich buttermilk cake resulting in a decadent, silky texture. A fresh fruit compote adds color and accents the richness of the cake.

Prep Time: 25 minutes
Cook Time: 35 minutes

Ingredients

1 1/2 cups (375 mL or 190 grams) flour
1/2 teaspoon (2 mL or 2.5 grams) baking powder
1/2 teaspoon (2 mL or 2.5 grams) baking soda
1 3/4 cups (425 mL or 350 grams) granulated sugar, divided
1 cup (2 sticks) (250 mL or 224 grams) butter, softened, divided
3 eggs
6 teaspoons (30 mL) McCormick® Pure Vanilla Extract, divided
1/2 cup (120 mL) buttermilk
3 tablespoons (45 mL) water
2 cups (500 mL or 370 grams) coarsely chopped fresh pineapple
1 cup (250 mL or 125 grams) raspberries
2 tablespoons (30 mL or 15 grams) confectioners’ sugar

1. Mix flour, baking powder and baking soda in medium bowl. Beat 1 cup (250 mL or 200 grams) of the granulated sugar and 1/2 cup (125 mL or 112 grams) butter in large bowl with electric mixer on medium speed until lightly and fluffy. Beat in eggs, 1 at a time, until just combined. Stir in 2 teaspoons (10 mL) of the vanilla. Gradually add flour mixture alternately with buttermilk, beating on low speed after each addition until smooth. Pour into greased 9-inch (25 cm) round cake pan.

2. Bake in preheated 325°F (165°C, Gas Mark 3) oven 30 to 35 minutes or until toothpick inserted in center comes out clean.

3. Meanwhile, melt remaining 1/2 cup (125 mL or 112 grams) butter in small saucepan on medium heat until caramel color. Mix remaining 3/4 cup (175 mL or 150 grams) granulated sugar, water and 3 teaspoons (15 mL) of the remaining vanilla in small bowl. Add to browned butter, stirring with wire whisk until well blended and smooth. Remove from heat. Cool slightly.

4. Poke holes in warm cake with skewer at 1-inch (2.5 cm) intervals. Slowly pour warm butter sauce over cake. Cool in pan 1 hour. Mix pineapple, raspberries, confectioners’ sugar and remaining 1 teaspoon (5 mL) vanilla. Invert cake onto serving platter. Slice cake and serve warm, topped with fruit mixture.

Makes 12 servings.

Test Kitchen Tips:

Browned butter is made by melting butter over low heat until the milk solids turn light brown and the butter is golden brown and fragrant. It adds nutty flavor and color to baked goods and sauces.

To rewarm cake, place on baking sheet and bake in preheated 325°F oven 15 to 20 minutes or until warmed through.

Vanilla-Buttermilk Cake with Brown Butter Sauce

Warm brown butter sauce soaks into rich buttermilk cake resulting in a decadent, silky texture. A fresh fruit compote adds color and accents the richness of the cake.

Prep Time: 25 minutes
Cook Time: 35 minutes

Ingredients

3 cups (750 mL or 380 grams) flour
1 teaspoon (5 mL or 5 grams) baking powder
1 teaspoon (5 mL or 5 grams) baking soda
3 1/2 cups (850 mL or 700 grams) granulated sugar, divided
2 cups (500 mL or 448 grams) butter, softened, divided
6 each eggs
1/4 cup (60 mL) McCormick Culinary® Pure Vanilla Extract, divided
1 cup (250 mL) buttermilk
6 tablespoons (90 mL) water
1 quart (1 L or 740 grams) coarsely chopped fresh pineapple
2 cups (500 mL or 250 grams) raspberries
1/4 cup (60 mL or 30 grams) confectioners’ sugar

1. Mix flour, baking powder and baking soda in medium bowl. Beat 2 cups (500 mL) of the granulated sugar and 1 cup (250 mL) butter in large bowl with electric mixer on medium speed until lightly and fluffy. Beat in eggs, 1 at a time, until just combined. Stir in 4 tsp. (20 mL) of the vanilla. Gradually add flour mixture alternately with buttermilk, beating on low speed after each addition until smooth. Pour into greased two 9-inch (25 cm) round cake pans.

2. Bake in preheated 325°F (165°C, Gas Mark 3) oven 30 to 35 minutes or until toothpick inserted in center comes out clean.

3. Meanwhile, melt remaining 1 cup (250 mL) butter in medium saucepan on medium heat until caramel color. Mix remaining 1 1/2 cups (375 mL) granulated sugar, water and 2 Tbsp. (30 mL) of the remaining vanilla in small bowl. Add to browned butter, stirring with wire whisk until well blended and smooth. Remove from heat. Cool slightly.

4. Poke holes in warm cake with skewer at 1-inch (2.5 cm) intervals. Slowly pour warm butter sauce over cake. Cool in pan 1 hour. Mix pineapple, raspberries, confectioners’ sugar and remaining 2 tsp. (10 mL) vanilla. Invert cake onto serving platter. Slice cake and serve warm, topped with fruit mixture.

Makes 16 servings.

Chef Tips:

Browned butter is made by melting butter over low heat until the milk solids turn light brown and the butter is golden brown and fragrant. It adds nutty flavor and color to baked goods and sauces.

To rewarm cake, place on baking sheet and bake in preheated 325°F (165°C, Gas Mark 3) oven 15 to 20 minutes or until warmed through.

Vanilla Butterscotch Milk Shake Shooters

A decadent mini-milkshake with rich, nostalgic flavor. Serve milk shake shooters with chocolate cookies for a fun, grown-up take on milk and cookies.

Prep Time: 5 minutes

Ingredients

1 pint (500 mL or 410 grams) vanilla ice cream
1 cup (250 mL) milk
2 tablespoons (30 mL) butterscotch schnapps
1 tablespoon (15 mL) McCormick® Pure Vanilla Extract

1. Place ice cream, milk, butterscotch schnapps and vanilla in blender; cover. Blend on high speed until smooth.

2. Pour into glasses. Serve immediately.

Makes 6 servings.

Vanilla Butterscotch Milk Shake Shooters

A decadent mini-milkshake with rich, nostalgic flavor. Serve milk shake shooters with chocolate cookies for a fun, grown-up take on milk and cookies.

Prep Time: 5 minutes

Ingredients

6 pints (3 L) vanilla ice cream
6 cups (1.5 L) milk
3/4 cup (175 mL) butterscotch schnapps
6 tablespoons (90 mL) McCormick Culinary® Pure Vanilla Extract

1. Place ice cream, milk, butterscotch schnapps and vanilla in blender; cover. Blend on high speed until smooth.

2. Pour into glasses. Serve immediately.

Makes 24 servings.

Cuban Grilled Chicken with Salsa Fresca

In this mojo-inspired marinade, traditional orange juice is swapped out for grapefruit juice, adding bright flavor to grilled chicken. Serve with a fresh salsa of grapefruit, jicama, cilantro, jalapeño and red onion.

Prep Time: 15 minutes
Refrigerate: 30 minutes
Cook Time: 16 minutes

Ingredients

Cuban Chicken:
3/4 cup (175 mL) grapefruit juice
2 tablespoons (30 mL) olive oil
2 teaspoons (10 mL or 7 grams) McCormick® Garlic Powder
2 teaspoons (10 mL or 4 grams) McCormick® Ground Cumin or McCormick® Gourmet Roasted Ground Cumin
1 teaspoon (5 mL or 2.5 grams) McCormick® Gourmet Smoked Paprika
1 teaspoon (5 mL or 2.5 grams) McCormick® Crushed Red Pepper
1 1/4 pounds (568 grams) boneless skinless chicken breast halves
Salsa Fresca:
1 cup (250 mL or 200 grams) grapefruit segments
1/2 cup (125 mL or 80 grams) cubed jicama (1/4 inch) (0.5 cm)
3 tablespoons (45 mL or 30 grams) chopped red onion
2 tablespoons (30 mL) grapefruit juice
2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL or 3 grams) chopped fresh cilantro
1 tablespoon (15 mL or 10 grams) chopped fresh jalapeño pepper

1. For the Chicken, mix juice, oil, garlic powder, cumin, smoked paprika and red pepper in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

2. Meanwhile, for the Salsa, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.

3. Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through. Or bake in preheated 400°F (200°C, Gas Mark 6) oven 15 to 20 minutes. Serve chicken with Salsa Fresca.

Makes 4 servings.

Cuban Grilled Chicken with Salsa Fresca

Prep Time: 15 minutes
Refrigerate: 30 minutes
Cook Time: 16 minutes

Ingredients

Cuban Chicken:
4 1/2 cups (1 L + 125 mL) grapefruit juice
3/4 cup (175 mL) olive oil
1/4 cup (60 mL or 42 grams) McCormick Culinary® Garlic Powder
1/4 cup (60 mL or 24 grams) McCormick Culinary® Ground Cumin
2 tablespoons (30 mL or 15 grams) McCormick Culinary® Smoked Paprika
2 tablespoons (30 mL or 15 grams) McCormick Culinary® Crushed Red Pepper
7 1/2 pounds (1.7 kg) boneless skinless chicken breast halves
Salsa Fresca:
6 cups (1 1/2 L or 1.2 kg) grapefruit segments
3 cups (750 mL or 480 grams) cubed jicama (1/4 inch) (0.5 cm)
1 cup (250 mL or 180 grams) chopped red onion
3/4 cup (175 mL) grapefruit juice
3/4 cup (175 mL) olive oil
6 tablespoons (90 mL or 18 grams) chopped fresh cilantro
6 tablespoons (90 mL or 60 grams) chopped fresh jalapeño pepper

1. For the Chicken, mix juice, oil, garlic powder, cumin, smoked paprika and red pepper in small bowl until well blended. Place chicken in large non-reactive pan. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

2. Meanwhile, for the Salsa, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.

3. Grill chicken over medium-high heat 6 to 8 minutes per side or until 165°F internal temperature is met. Or roast in preheated 400°F (200°C, Gas Mark 6) oven 15 to 20 minutes. Serve chicken with Salsa Fresca.

Makes 24 servings.

Grilled Oysters with Grapefruit & Red Pepper Relish

Grilling oysters for a few minutes allows them to open up easily. Once opened, top the oysters with a spicy-sweet grapefruit and bell pepper relish and return to the grill to be heated through.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Grapefruit & Red Pepper Relish:
1 tablespoon (15 mL) peanut or vegetable oil
2 tablespoons (30 mL or 20 grams) finely chopped red onion
1 tablespoon (15 mL or 10 grams) minced garlic
1/3 cup (80 mL or 80 grams) grapefruit segments, divided
2 tablespoons (30 mL or 25 grams) finely chopped red bell pepper
1 tablespoon (15 mL or 20 grams) honey
1/4 teaspoon (1 mL or 0.2 grams) McCormick® Basil Leaves
1/4 teaspoon (1 mL or 1.5 grams) salt
1/8 teaspoon (0.5 mL or 0.3 grams) McCormick® Ground Red Pepper
8 fresh oysters
2 teaspoons (10 mL or 2 grams) chopped fresh parsley

1. For the Relish, heat oil in medium skillet on medium-high heat. Add onion and garlic; cook and stir on medium heat 3 minutes or until softened. Add 1/2 of the grapefruit segments and bell pepper; cook and stir 30 seconds. Remove from heat. Stir in honey, basil, salt and red pepper. Set aside.

2. Grill oysters, flat-side up, over medium-high heat 3 to 5 minutes or until oysters begin to open. (Discard any oysters that do not open.) Remove oysters from grill with spatula or tongs. Remove the top shells with pot holders. (Oysters will be hot.) Loosen oysters from the bottom shells with paring knife.

3. Top each oyster with 1 teaspoon (15 mL) of the Relish and 1 of the remaining grapefruit segments. Grill oysters 3 to 5 minutes or until heated through. Sprinkle with parsley. Serve immediately.

Makes 4 servings.

Grilled Oysters with Grapefruit & Red Pepper Relish

Grilling oysters for a few minutes allows them to open up easily. Once opened, top the oysters with a spicy-sweet grapefruit and bell pepper relish and return to the grill to be heated through.

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 48 oysters

Ingredients

Grapefruit & Red Pepper Relish:
6 tablespoons (90 mL) peanut or vegetable oil
3/4 cup (175 mL or 120 grams) finely chopped red onion
6 tablespoons (90 mL or 60 grams) minced fresh garlic
2 cups (500 mL or 500 grams) grapefruit segments, divided
3/4 cup (175 mL or 150 grams) finely chopped red bell pepper
6 tablespoons (90 mL) honey
1 1/2 teaspoons (7 mL or 1.2 grams) McCormick Culinary® Basil Leaves
1 1/2 teaspoons (7 mL or 10 grams) salt
3/4 teaspoon (3 mL or 2.0 grams) McCormick Culinary® Ground Red Pepper
48 each fresh oysters, in the shell
1/4 cup (60 mL or 12 grams) chopped fresh parsley

1. For the Relish, heat oil in medium sauté pan on medium heat. Add onion and garlic; cook and stir on medium heat 3 minutes or until softened. Add 1/2 of the grapefruit segments and bell pepper; cook and stir 30 seconds. Remove from heat. Stir in honey, basil, salt and red pepper. Set aside.

2. Grill oysters, flat-side up, over medium-high heat 3 to 5 minutes or until oysters begin to open. (Discard any oysters that do not open.) Remove oysters from grill with spatula or tongs. Remove the top shells. (Oysters will be hot.) Loosen oysters from the bottom shells with oyster or paring knife.

3. Top each oyster with 1 tsp. (15 mL) of the Relish and 1 of the remaining grapefruit segments. Grill oysters 3 to 5 minutes or until heated through. Sprinkle with parsley. Serve immediately.

Makes 24 servings.

Red Tea-Smoked Sea Bass with Cinnamon Caramelized Plums

Smoking meat and fish with tea leaves is a traditional Szechuan technique that’s now popular with restaurant chefs. It can be easily done at home in the oven. Red tea infuses sea bass with fragrant smokiness and a slight nutty flavor.

Prep Time: 25 minutes
Refrigerate: 30 minutes
Cook Time: 45 minutes

Ingredients

Red Tea-Smoked Sea Bass:
3 tablespoons (45 mL) reduced sodium soy sauce
2 tablespoons plus 1 1/2 teaspoons (37 mL or 12 grams) red tea (rooibos) leaves, divided
1 teaspoon (5 mL or 4 grams) minced garlic
1 teaspoon (5 mL or 2 grams) McCormick® Ground Ginger
4 skinless sea bass fillets, 6 ounces (170 grams) each
3 tablespoons (45 mL or 40 grams) uncooked long grain white rice
2 tablespoons (30mL or 30 grams) packed dark brown sugar
1 tablespoon (15 mL or 15 grams) butter
1 cup (250 mL or 55 grams) French bread cubes (1/2 inch) (1.5 cm)
2 McCormick® Cinnamon Sticks
1/2 teaspoon (2 mL or 1.5 grams) McCormick® Ground Cinnamon
2 cups (500 mL or 300 grams) plum slices
2 tablespoons (30 mL or 40 grams) plum jam
2 tablespoons (30 mL) water
1 green onion, thinly sliced on the diagonal

1. For the Sea Bass, mix soy sauce, 1 1/2 teaspoons (7 mL) of the red tea leaves, garlic and ginger in small bowl until well blended. Place sea bass in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes.

2. Line large roasting pan with foil. Mix remaining 2 tablespoons (30 mL) red tea leaves, rice and sugar. Spread evenly in bottom of pan. Place a metal rack in pan. Place fish and marinade in disposable pie plate. Place pie plate on rack. Cover roasting pan tightly with foil.

3. Bake on lowest rack in preheated 450°F (230°C, Gas Mark 8) oven 30 minutes or until fish flakes easily with fork.

4. Meanwhile, melt butter in medium skillet on medium heat. Add bread cubes and cinnamon sticks. Sprinkle bread with ground cinnamon; cook and stir 5 minutes or until bread cubes are toasted. Remove bread cubes, reserving cinnamon sticks in skillet. Add plums to skillet; cook and stir until plums begin to caramelize. Add jam, water and juices in pie plate from cooked fish; cook and stir gently to glaze plums. To serve, spoon glazed plums onto each of 4 plates. Top with croutons and sea bass. Sprinkle with green onion.

Makes 4 servings.

Test Kitchen Tip: Red tea or rooibos tea comes from the South African red bush. It is reddish in color and is naturally sweet and slightly nutty. It is high in antioxidants and is caffeine-free.

Red Tea-Smoked Sea Bass with Cinnamon Caramelized Plums

Smoking meat and fish with tea leaves is a traditional Szechuan technique that’s now popular with restaurant chefs. Red tea infuses sea bass with fragrant smokiness and a slight nutty flavor.

Prep Time: 25 minutes
Refrigerate: 30 minutes
Cook Time: 45 minutes

Ingredients

Red Tea-Smoked Sea Bass:
1 cup (250 mL) reduced sodium soy sauce
1 cup (250 mL or 72 grams) red tea (rooibos) leaves, divided
2 tablespoons (30 mL or 24 grams) minced fresh garlic
2 tablespoons (30 mL or 12 grams) McCormick Culinary® Ground Ginger
24 each 6-oz. (170 grams) skinless sea bass fillets
1 cup (250 mL or 240 grams) uncooked long grain white rice
3/4 cup (175 mL or 180 grams) packed dark brown sugar
6 tablespoons (90 mL or 90 grams) butter
6 cups (1.5 L or 330 grams) French bread cubes (1/2 inch) (1.5 cm)
12 each McCormick Culinary® Cinnamon Sticks
1 tablespoon (15 mL or 9 grams) McCormick Culinary® Ground Cinnamon
12 cups (3 L or 1.8 kg) sliced plums
3/4 cup (175 mL or 240 grams) plum jam
3/4 cup (175 mL) water
6 each green onions, thinly sliced on the diagonal

1. For the Sea Bass, mix soy sauce, 3 Tbsp. (45 mL) of the red tea leaves, garlic and ginger in small bowl until well blended. Place sea bass in large non-reactive pan. Add marinade; turn to coat well. Refrigerate 30 minutes.

2. Line large roasting pan with foil. Mix remaining red tea leaves, rice and sugar. Spread evenly in bottom of pan. Place a metal rack in pan. Place fish and marinade in disposable pie plate or in foil boat. Place pie plate on rack. Cover roasting pan tightly with foil.

3. Bake on lowest rack in preheated 450°F (230°C, Gas Mark 8) oven 30 minutes or until fish flakes easily with fork.

4. Meanwhile, melt butter in large shallow pan on medium heat. Add bread cubes and cinnamon sticks. Sprinkle bread with ground cinnamon; cook and stir 5 minutes or until bread cubes are toasted. Remove bread cubes, reserving cinnamon sticks in sauté pan. Add plums to sauté pan; cook and stir until plums begin to caramelize. Add jam, water and juices in pie plate from cooked fish; cook and stir gently to glaze plums. To serve, spoon glazed plums onto each of 4 plates. Top with croutons and sea bass. Sprinkle with green onion.

Makes 24 servings.

Chef Tip: Red tea or rooibos tea comes from the South African red bush. It is reddish in color and is naturally sweet and slightly nutty. It is high in antioxidants and is caffeine-free.

Roasted Pork Tenderloin with Cinnamon-Plum Stuffing

A sweet and savory stuffing of plums and sausage gets its deep, earthy aroma from steeped red tea and cinnamon, a perfect counterpoint to roasted pork tenderloin.

Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients

1/2 cup (125 mL or 40 grams) red tea (rooibos) leaves
3/4 cup (175 mL) hot water
1/2 cup (125 mL or 165 grams) plum jam
6 medium plums, pitted
8 ounces (225 grams) bulk pork sausage
1 cup (250 mL or 50 grams) fresh bread crumbs
1/2 cup (125 mL or 80 grams) coarsely chopped onion
1 teaspoon (5 mL or 3 grams) McCormick® Ground Cinnamon
1/2 teaspoon (2 mL or 2 grams) McCormick® Garlic Powder
2 pork tenderloins, 1 pound (454 grams) each

1. Steep tea leaves in hot water 10 minutes. Strain. Add plum jam; mix well. Set aside. Dice 2 of the plums; halve remaining 4 plums. Mix diced plums, sausage, bread crumbs, onion, cinnamon and garlic powder in large bowl until well blended.

2. Cut each pork tenderloin lengthwise 3/4 of the way through. Open meat and flatten with meat mallet to 1/2-inch (1.5 cm) thickness. Spread 1/2 of the plum stuffing evenly on each pork tenderloin, leaving a 1/4-inch (0.5 cm) edge of meat. Roll pork tightly. Tie with kitchen string at 1-inch (2.5 cm) intervals. Place pork tenderloins in foil-lined shallow baking pan. Arrange halved plums around pork.

3. Roast in preheated 350°F (180°C, Gas Mark 4) oven 40 to 50 minutes or pork is until desired doneness. Brush with plum jam mixture during last 20 minutes of cooking. Let stand 5 minutes before slicing.

Makes 8 servings.

Test Kitchen Tip: Red tea or rooibos tea comes from the South African red bush. It is reddish in color and is naturally sweet and slightly nutty. It is high in antioxidants and is caffeine-free.

Roasted Pork Tenderloin with Cinnamon-Plum Stuffing

A sweet and savory stuffing of plums and sausage gets its deep, earthy aroma from steeped red tea and cinnamon, a perfect counterpoint to roasted pork tenderloin.

Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients

3 cups (750 mL or 240 grams) red tea (rooibos) leaves
4 1/2 cups (1L + 125 mL) hot water
3 cups (750 mL or 990 grams) plum jam
36 each medium plums, pitted
2 pounds (1.35 kg) bulk pork sausage
6 cups (1.5 L or 300 grams) fresh bread crumbs
3 cups (750 mL or 480 grams) coarsely chopped onions
2 tablespoons (30 mL or 18 grams) McCormick Culinary® Ground Cinnamon
1 tablespoon (15 mL or 12 grams) McCormick Culinary® Garlic Powder
12 each pork tenderloins, 1 lb. (454 grams) each

1. Steep tea leaves in hot water 10 minutes. Strain. Add plum jam, mix well. Set aside. Dice 12 of the plums; halve remaining 24 plums. Mix diced plums, sausage, bread crumbs, onion, cinnamon and garlic powder in large bowl until well blended.

2. Cut each pork tenderloin lengthwise 3/4 of the way through. Open meat and flatten with meat mallet to 1/2-inch (1.5 cm) thickness. Spread 1/2 of the plum stuffing evenly on each pork tenderloin, leaving a 1/4-inch (0.5 cm) edge of meat. Roll pork tightly. Tie with kitchen string at 1-inch (2.5 cm) intervals. Place pork tenderloins on 1/2 sheet pans. Arrange halved plums around pork.

Makes 24 servings.

Chef Tip: Red tea or rooibos tea comes from the South African red bush. It is reddish in color and is naturally sweet and slightly nutty. It is high in antioxidants and is caffeine-free.

Blueberry-Cardamom Mexican Atole

An unexpected blueberry-cardamom flavor adds exotic sweetness to atole, Mexico´s traditional warm masa beverage.

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

4 cups (1 L) water, divided
1/4 tablet (0.8 ounces) (25 grams) Mexican chocolate
1/3 cup (80 mL or 70 grams) sugar
1/4 teaspoon (1 mL or 0.7 grams) McCormick® Gourmet Ground Cardamom
1/2 cup (125 mL or 60 grams) masa harina (instant corn masa flour)
1 2/3 cups (400 mL or 250 grams) blueberries

1. Bring 3 cups (750 mL) of the water and chocolate to simmer in medium saucepan on medium heat, stirring to melt chocolate. Stir in sugar and cardamom.

2. Place masa, remaining 1 cup (250 mL) water and blueberries in blender; cover. Blend on high speed until smooth.

3. Stir into chocolate mixture in saucepan. Cook on medium-low heat 8 to 11 minutes or until thickened, whisking occasionally. Sweeten to taste with additional sugar as desired. Serve hot.

Makes 5 servings.

Test Kitchen Tips:

Mexican chocolate is sweet chocolate flavored with cinnamon and sometimes nutmeg, allspice and nuts. It is used to prepare Mexican hot chocolate and mole. It is packaged in tablet form and is available in Latin markets and some supermarkets under the brand names Abuelita and Ibarra.

Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in Latin markets or the baking aisle of some supermarkets.

Blueberry-Cardamom Mexican Atole

An unexpected blueberry-cardamom flavor adds exotic sweetness to atole, Mexico´s traditional warm masa beverage.

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

1 1/2 gallons (6 L) water, divided
1 1/2 tablets (4.8 oz. or 150 grams) Mexican chocolate
2 cups (500 mL or 420 grams) sugar
1 1/2 teaspoons (7 mL or 4.2 grams) McCormick Culinary® Ground Cardamom
3 cups (750 mL or 360 grams) masa harina (instant corn masa flour)
2 1/2 quarts (2.5 L or 1.5 kg) blueberries

1. Bring 4 1/2 quarts (4.5 L) of the water and chocolate to simmer in large saucepan on medium heat, stirring to melt chocolate. Stir in sugar and cardamom.

2. Place masa, remaining 1 1/2 quarts (1.5 L) water and blueberries in blender; cover. Blend on high speed until smooth.

3. Stir into chocolate mixture in saucepan. Cook on medium-low heat 8 to 11 minutes or until thickened, whisking occasionally. Sweeten to taste with additional sugar as desired. Serve hot.

Makes 24 servings.

Chef Tips:

Mexican chocolate is sweet chocolate flavored with cinnamon and sometimes nutmeg, allspice and nuts. It is used to prepare Mexican hot chocolate and mole. It is packaged in tablet form and is available in Latin markets and some supermarkets under the brand names Abuelita and Ibarra.

Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in Latin markets or the baking aisle of some supermarkets.

Dessert Tamale with Blueberry Cardamom Sauce

Lining individual ramekins with corn husks gives this dish authentic tamale flavor without the time-consuming preparation. Finish these dessert “tamales” with a scoop of vanilla ice cream and a drizzle of Blueberry Cardamom Sauce.

Prep Time: 30 minutes
Cook Time: 40 minutes

Ingredients

Dessert Tamale:
10 dried corn husks, soaked overnight
1 cup (240 mL) half-and-half
1 cup (240 mL) milk
2/3 cup (160 mL or 80 grams) masa harina (instant corn masa flour)
1/2 cup (120 mL or 100 grams) sugar
2 tablespoons (30 mL or 30 grams) butter
4 large eggs, separated
Blueberry Cardamom Sauce:
2 cups (480 mL or 300 grams) blueberries
1 cup (240 mL or 200 grams) sugar
1/4 cup (60 mL) water
3 tablespoons (45 mL or 24 grams) cornstarch
2 tablespoons (30 mL) lemon juice
1/2 teaspoon (2 mL or 1.5 grams) McCormick® Gourmet Ground Cardamom
1 pint (500 mL or 410 grams) vanilla ice cream

1. For the Dessert Tamale, place 10 (6-ounce) (180 mL) ramekins on large shallow baking sheet. Line each ramekin with a corn husk. Set aside. Mix half-and-half, milk, masa harina, sugar and butter in medium saucepan. Stirring constantly, bring to boil on medium heat. Reduce heat to medium-low; simmer 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Let stand 10 to 15 minutes or until slightly cooled.

2. Beat egg yolks in small bowl. Stir into masa mixture. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Stir 1/3 of the egg whites into masa mixture until well mixed. Gently stir in remaining egg whites. Spoon about 1/2 cup (120 mL) masa mixture into each ramekin.

3. Bake in preheated 350°F (180°C, Gas Mark 4) oven 35 minutes or until top is golden brown and center is slightly loose. (Knife inserted into center comes out clean.) Meanwhile, for the Blueberry Cardamom Sauce, mix all ingredients in medium saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute until thickened. Remove from heat.

4. Remove ramekins from oven. Let stand 5 minutes before serving. (Tamales will deflate in center upon standing.) Place a small scoop ice cream in center of each tamale. Spoon about 2 tablespoons (30 mL) of Blueberry Cardamom Sauce over ice cream. Serve immediately.

Makes 10 servings.

Test Kitchen Tip: Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in Latin markets or the baking aisle of some supermarkets.

Dessert Tamale with Blueberry Cardamom Sauce

Prep Time: 30 minutes
Cook Time: 40 minutes

Ingredients

Tamale:
10 each dried corn husks, soaked overnight
1 cup (240 mL) half-and-half
1 cup (240 mL) milk
2/3 cup (160 mL or 80 grams) masa harina (instant corn masa flour)
1/2 cup (125 mL or 100 grams) sugar
2 tablespoons (30 mL or 30 grams) butter
4 each large eggs, separated
Blueberry Cardamom Sauce:
2 cups (480 mL or 300 grams) blueberries
1 cup (240 mL or 200 grams) sugar
1/4 cup (60 mL) water
3 tablespoons (45 mL or 24 grams) cornstarch
2 tablespoons (30 mL) lemon juice
1/2 teaspoon (2 mL or 1.5 grams) McCormick Culinary® Ground Cardamom
1 pint (500 mL) vanilla ice cream

1. For the Tamale, place 10 (6-ounce) (165 mL) ramekins on large shallow baking sheet. Line each ramekin with a corn husk. Set aside. Mix half-and-half, milk, masa harina, sugar and butter in medium saucepan. Stirring constantly, bring to boil on medium heat. Reduce heat to medium-low; simmer 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Let stand 10 to 15 minutes or until slightly cooled.

4. Remove tamales from oven. Let stand 5 minutes before serving. (Soufflés will deflate in center upon standing.) Place a small scoop ice cream in center of each soufflé. Spoon about 2 Tbsp. (30 mL) of Blueberry Cardamom Sauce over ice cream. Serve immediately.

Makes 10 servings.

Chef Tip: Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas. It is available in Latin markets or the baking aisle of some supermarkets.

Spiced Duck Arepas with Blueberry Port Sauce

Arepas are lightly fried cornmeal rounds served throughout Latin America in both sweet and savory dishes. In this savory rendition, arepas are topped with sliced duck breast and a blueberry and Port sauce.

Prep Time: 30 minutes
Cook Time: 50 minutes

Ingredients

Spiced Duck:
1 teaspoon (5 mL or 2.5 grams) McCormick® Gourmet Ancho Chile Pepper
1 teaspoon (5 mL or 2.5 grams) McCormick® Gourmet Ground Cardamom
1/2 teaspoon (2 mL or 2.5 grams) McCormick® Gourmet Sicilian Sea Salt
1/4 teaspoon (1 mL or 0.5 grams) McCormick® Coarse Ground Black Pepper
1 boneless duck breast half, with skin (about 1 pound) (454 grams)
Blueberry Port Sauce:
1/2 cup (125 mL or 165 grams) blueberry jam or preserves
1/2 cup (125 mL) Port
1 tablespoon (15 mL or 10 grams) finely chopped onion
1/2 teaspoon (2 mL or 1.5 grams) McCormick® Gourmet Ground Cardamom
1/4 teaspoon (1 mL or 0.5 grams) McCormick® Coarse Ground Black Pepper
2 tablespoons (30 mL or 28 grams) butter
1 teaspoon (5 mL) lemon juice
Arepas:
1/2 cup (125 mL) water
1/2 cup (125 mL or 80 grams) white cornmeal
1/2 cup 125 mL or 60 grams) masa harina (instant corn masa flour)
8 tablespoons (125 mL or 112 grams) butter, divided
1/4 teaspoon (1 mL or 1 gram) McCormick® Gourmet Sicilian Sea Salt
Cilantro leaves and thin strips of lemon peel (for garnish)

1. For the Spiced Duck, mix ancho chile pepper, cardamom, sea salt and pepper in small bowl. Score skin of duck with diagonal cuts. Rub both sides of duck breast with spice rub. Heat medium skillet on medium-low heat. Add duck breast, skin-side down. Cook 15 to 20 minutes or until some fat has melted and skin is browned. Turn duck breast; cook 8 to 11 minutes or until internal temperature reaches 135°F (60°C) for medium-rare. Remove duck from skillet. Set aside.

2. Strain duck fat, reserving 2 tablespoons (30 mL). Wipe skillet clean. Add reserved duck fat, blueberry jam, Port, onion, cardamom and pepper to skillet. Cook on medium heat 7 to 9 minutes or until reduced, stirring occasionally. Add butter; whisk until sauce is thickened. Whisk in lemon juice. With center part of cover removed to let steam escape, puree sauce in blender on high speed until smooth. Set aside.

3. For the Arepas, mix water, cornmeal, masa harina, 2 tablespoons (30 mL) of the butter, melted, and sea salt in medium bowl until well blended. Divide mixture into 8 portions. Form each into a ball then flatten into a disk, about 2 1/2-inches (6 cm) in diameter and 1/4-inch (0.5 cm) thick. Melt 3 tablespoons (45 mL) of the remaining butter in large nonstick skillet on medium heat. Add arepas; cook 5 to 6 minutes per side or until golden brown. Add remaining 3 tablespoons (45 mL) butter as necessary. Transfer arepas to parchment paper-lined baking pan. Bake arepas in preheated 350°F (180°C, Gas Mark 4) oven 4 to 5 minutes or until cooked through.

4. To serve, slice duck breast into thin slices. Place 1 to 2 slices on each arepa. Top with Blueberry Port Sauce. Garnish with cilantro leaf and lemon peel.

Makes 8 appetizer servings.

Spiced Duck Arepas with Blueberry Port Sauce

Prep Time: 30 minutes
Cook Time: 50 minutes

Ingredients

Spiced Duck:
2 tablespoons (30 mL or 15 grams) McCormick Culinary® Ancho Chile Pepper
2 tablespoons (30 mL or 15 grams) McCormick Culinary® Ground Cardamom
1 tablespoon (15 mL or 15 grams) McCormick Culinary® Mediterranean Coarse Grind Sea Salt
1 1/2 teaspoons (7 mL or 3 grams) McCormick Culinary® Coarse Ground Black Pepper
6 pounds (2.75 kg) boneless duck breast half, with skin
Blueberry Port Sauce:
3 cups (750 mL or 990 grams) blueberry jam or preserves
3 cups (750 mL) Port
6 tablespoons (90 mL or 60 grams) finely chopped onion
1 tablespoon (15 mL or 9 grams) McCormick Culinary® Ground Cardamom
1 1/2 teaspoons (7 mL or 3 grams) McCormick Culinary® Coarse Ground Black Pepper
3/4 cup (175 mL or 168 grams) butter
2 tablespoons (30 mL) lemon juice
Arepas:
3 cups (750 mL) water
3 cups (750 mL or 480 grams) white cornmeal
3 cups (750 mL or 360 grams) masa harina (instant corn masa flour)
3 cups (750 mL or 112 grams) butter, divided
1 1/2 teaspoons (7 mL or 6 grams) McCormick Culinary® Mediterranean Coarse Grind Sea Salt

1. For the Spiced Duck, mix ancho chile pepper, cardamom, sea salt and pepper in small bowl. Score skin of duck with diagonal cuts. Rub both sides of duck breast with spice rub. Heat medium sauté pan on medium-low heat. Add duck breast, skin-side down. Cook until fat has rendered and skin is browned and crisp. Turn duck breast over and continue cooking until internal temperature reaches 135°F (60°C) for medium-rare. Remove duck from sauté pan. Set aside.

2. Strain duck fat, reserving 3/4 cup (175 mL). Wipe sauté pan clean. Add reserved duck fat, blueberry jam, Port, onion, cardamom and pepper to sauté pan. Cook on medium heat 15-20 minutes or until reduced, stirring occasionally. Add butter; whisk until sauce is thickened. Whisk in lemon juice. With center part of cover removed to let steam escape, puree sauce in blender on high speed until smooth. Set aside.

3. For the Arepas, mix water, cornmeal, masa harina, 3/4 cup (175 mL) of the butter, melted, and sea salt in medium bowl until well blended. Divide mixture into 48 portions. Form each into a ball then flatten into a disk, about 2 1/2-inches (6 cm) in diameter and 1/4-inch (0.5 cm) thick. Melt the remaining butter in a small saucepan on medium heat. Use this butter to cook arepas in a non-stick sauté pan 3-4 minutes per side or until golden brown. Transfer arepas to parchment paper-lined baking pan. Bake arepas in preheated 350°F (180°C, Gas Mark 4) oven 4 to 5 minutes or until cooked through.

4. To serve, slice duck breast into thin slices. Place 1 to 2 slices on each arepa. Top with Blueberry Port Sauce. Garnish with cilantro leaf and lemon peel.

Makes 24 appetizer servings.

"Steak and Eggs" with Potato Rosti & Asian Steak Sauce

The classic breakfast combo of steak and eggs is elevated with an Asian twist. A final drizzle of steak sauce made from sweet soy sauce and tamarind paste will convince you that this is anything but ordinary.

Prep Time: 30 minutes
Cook Time: 50 minutes

Ingredients

1 pound (454 grams) medium Yukon gold potatoes
2 tablespoons (30 mL or 15 grams) crumbled crisply cooked bacon
1/4 teaspoon (1 mL or 1.5 grams) salt
2 tablespoons (30 mL) oil, divided
1/4 cup (60 mL) sweet soy sauce
5 teaspoons (25 mL or 25 grams) tamarind concentrate (paste)
1 pound (454 grams) beef tenderloin, cut into 6 steaks
2 tablespoons (30 mL or 15 grams) McCormick® Coarse Ground Black Pepper
3 cups (750 mL or 80 grams) arugula
1/4 cup (60 mL or 25 grams) shaved Manchego cheese
1 tablespoon (15 mL) lemon juice
2 tablespoons (30 mL or 28 grams) butter
6 eggs

1. Bring potatoes and water to cover to boil in medium saucepan. Reduce heat to low; simmer 15 minutes or until fork tender. Drain potatoes; cool slightly. Peel potatoes; shred with grater. Mix shredded potatoes, bacon and salt until well blended. Form into 6 patties.

2. Heat 1 tablespoon (15 mL) of the oil in large nonstick skillet on medium heat. Add potato patties; cook 7 to 8 minutes per side or until crisp and golden brown. Transfer to plate; keep warm.

3. Mix sweet soy sauce and tamarind concentrate in small bowl. Set aside. Season steaks with pepper. Grill over medium-high heat 3 to 4 minutes per side or until desired doneness. Let stand 5 minutes before slicing.

4. Mix arugula, cheese, remaining 1 tablespoon (15 mL) oil and lemon juice in large bowl; toss to coat well. Set aside.

5. Melt butter in large nonstick skillet on medium heat. Cook eggs, sunny-side up, until desired doneness. To serve, place a potato rosti, 1/2 cup (125 mL) salad, sliced steak and a fried egg on each plate. Drizzle steak with soy sauce mixture.

Makes 6 servings.

Test Kitchen Tips:

Sweet soy sauce, sometimes called kecap manis, is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Asian groceries. To make your own, simmer equal parts soy sauce and brown sugar or molasses until thickened.

Tamarind concentrate or paste is a thick fruit pulp that is tart, slightly sweet and fruity. It is popular in Indian, Middle Eastern, Asian, African and Latin American cuisines. It is used to flavor dishes, and to make candies, condiments and beverages.

"Steak and Eggs" with Potato Rosti & Asian Steak Sauce

Prep Time: 30 minutes
Cook Time: 50 minutes

Ingredients

6 pounds (2.75 kg) medium Yukon gold potatoes
3/4 cup (175 mL or 96 grams) crumbled crisply cooked bacon
1 1/2 teaspoons (7 mL or 9 grams) salt
3/4 cup (180 mL) oil, divided
1 1/2 cups (375 mL) sweet soy sauce
10 tablespoons (150 mL or 150 grams) tamarind concentrate (paste)
6 pounds (2.75 kg) beef tenderloin, cut into 24 steaks
3/4 cup (175 mL or 96 grams) McCormick Culinary® Coarse Ground Black Pepper
4 1/2 quarts (4.5 L or 480 grams) arugula
1 1/2 cups (375 mL or 150 grams) shaved Manchego cheese
6 tablespoons (90 mL) lemon juice
3/4 cup (175 mL or 168 grams) butter
24 each eggs

2. Using 6 Tbsp. total and working in batches, heat some of the oil in large nonstick sauté pan on medium heat. Add potato patties; cook 7 to 8 minutes per side or until crisp and golden brown. Transfer to plate; keep warm.

4. Mix arugula, cheese, remaining 6 Tbsp. (90 mL) oil and lemon juice in large bowl; toss to coat well. Set aside.

5. Melt butter in large nonstick sauté pan on medium heat. Cook eggs, sunny-side up, until desired doneness. To serve, place a potato rosti, 1/2 cup (125 mL) salad, sliced steak and a fried egg on each plate. Drizzle steak with soy sauce mixture.

Makes 24 servings.

Chef Tips:

Sweet soy sauce, sometimes called kecap manis, is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Asian groceries. To make your own, simmer equal parts soy sauce and brown sugar or molasses until thickened.

Tamarind concentrate or paste is a thick fruit pulp that is tart, slightly sweet and fruity. It is popular in Indian, Middle Eastern, Asian, African and Latin American cuisines. It is used to flavor dishes, and to make candies, condiments and beverages.

Tofu, Butternut Squash and Brussels Sprout Skewers

Sweet soy, tamarind paste and chile sauce add sweet and spicy Asian flair to these vegetarian skewers. Serve as a vegetarian starter or as a hearty side.

Prep Time: 20 minutes
Refrigerate: 20 minutes
Cook Time: 10 minutes

Ingredients

1/4 cup (60 mL) sweet soy sauce
1/4 cup (60 mL or 80 grams) tamarind concentrate (paste)
1 medium garlic clove
1 tablespoon (15 mL) chile garlic sauce
1 teaspoon (5 mL or 2.5 grams) McCormick® Ground Black Pepper
1/2 teaspoon (2 mL or 1 gram) McCormick® Ground Ginger
2 cups (500 mL or 300 grams) cubed extra-firm tofu (1 inch) (2.5 cm)
8 Brussels sprouts, trimmed and halved
8 pieces cubed butternut squash (1 inch) (2.5 cm)
1/4 cup (60 mL) water
1 tablespoon (15 mL or 10 grams) chopped green onion
1 teaspoon (5 mL or 2.5 grams) McCormick® Sesame Seed

1. Place first 6 ingredients in blender; cover. Blend on high speed until smooth. Place tofu in large resealable plastic bag or baking dish. Add 1/4 cup of the marinade; toss gently to coat well. Refrigerate 20 minutes.

2. Meanwhile, microwave Brussels sprouts, squash and water in medium microwavable bowl on HIGH 2 to 3 minutes or just until tender. Drain well. Thread tofu, Brussels sprouts and squash onto 8 skewers.

3. Broil or grill over medium heat 2 to 3 minutes per side or until lightly browned and tender, brushing occasionally with 1/4 cup (60 mL) of the remaining marinade. Sprinkle skewers with green onion and sesame seed. Serve with remaining marinade for dipping.

Makes 4 servings.

Test Kitchen Tips:

Sweet soy sauce, sometimes called kecap manis, is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Asian groceries. To make your own, simmer equal parts soy sauce and brown sugar or molasses until thickened.

Tamarind concentrate or paste is a thick fruit pulp that is tart, slightly sweet and fruity. It is popular in Indian, Middle Eastern, Asian, African and Latin American cuisines. It is used to flavor dishes, and to make candies, condiments and beverages.

Tofu, Butternut Squash and Brussels Sprout Skewers

Sweet soy, tamarind paste and chile sauce add sweet and spicy Asian flair to these vegetarian skewers. Serve as a vegetarian starter or as a hearty side.

Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

1 1/2 cups (375 mL) sweet soy sauce
1 1/2 cups (375 mL or 480 grams) tamarind concentrate (paste)
6 each medium garlic clove
6 tablespoons (90 mL) chile garlic sauce
2 tablespoons (30 mL or 15 grams) McCormick Culinary® Ground Black Pepper
1 tablespoon (15 mL or 6 gram) McCormick Culinary® Ground Ginger
3 quarts (3 L or 1.8 kg) diced extra-firm tofu (1 inch) (2.5 cm)
48 each Brussels sprouts, trimmed and halved
48 pieces diced butternut squash (1 inch) (2.5 cm)
1 1/2 cups (375 mL) water
6 tablespoons (90 mL or 60 grams) chopped green onion
2 tablespoons (30 mL or 15 grams) McCormick Culinary® Sesame Seed

1. Place first 6 ingredients in blender. Blend on high speed until smooth. Place tofu in large resealable plastic bag or baking dish. Add 1 1/2 cups of the marinade; toss gently to coat well. Refrigerate 20 minutes.

2. Meanwhile, blanch Brussels sprouts in boiling water until just tender. Drain well. Thread tofu, Brussels sprouts and squash onto 48 skewers.

3. Broil or grill over medium heat 2 to 3 minutes per side or until lightly browned and tender, brushing occasionally with 1 1/2 cups (375 mL) of the remaining marinade. Sprinkle satays with green onion and sesame seed. Serve with remaining marinade for dipping.

Makes 24 servings.

Chef Tips:

Sweet soy sauce, sometimes called kecap manis, is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Asian groceries. To make your own, simmer equal parts soy sauce and brown sugar or molasses until thickened.

Tamarind concentrate or paste is a thick fruit pulp that is tart, slightly sweet and fruity. It is popular in Indian, Middle Eastern, Asian, African and Latin American cuisines. It is used to flavor dishes, and to make candies, condiments and beverages. You can substitute tamarind concentrate with tamarind powder that has been hydrated with water.