Bittersweet Chocolate Tortes with Passion Fruit Cream

In this intensely indulgent dessert, bittersweet chocolate pairs with fragrant passion fruit cream to excite all the senses. Garnish with candied fresh basil leaves for an extravagant embellishment.

• Prep Time: 30 minutes
• Cook Time: 40 minutes

Ingredients

• Bittersweet Chocolate Tortes:
• 1/2 cup (1 stick) plus 1 tablespoon butter, divided
• 4 tablespoons sugar, divided
• 8 ounces extra bittersweet (70% cacao) bittersweet (60% cacao) chocolate, coarsely chopped
• 1/2 cup passion fruit liqueur
• 4 eggs
• 2 teaspoons McCormick® Basil Leaves
• 1/4 teaspoon salt
  
  
• Passion Fruit Cream:
• 1/2 cup mascarpone cheese
• 1/4 cup passion fruit concentrate*
• 2 tablespoons sugar
• 1 teaspoon McCormick® Pure Vanilla Extract

1. For the Bittersweet Chocolate Tortes, butter 4 (6-ounce) ramekins with 1 tablespoon of the butter. Sprinkle with 1 tablespoon of the sugar. Place ramekins in 13x9-inch baking pan. Set aside. Microwave chocolate, remaining 1/2 cup butter and passion fruit liqueur in large microwavable bowl on HIGH 2 to 3 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted and smooth. Set aside.

2. Beat eggs, remaining 3 tablespoons sugar, basil and salt in large bowl with electric mixer on medium speed 5 minutes or until thickened. Gradually beat in chocolate mixture until well blended. Pour evenly into ramekins. Carefully pour enough hot water into baking pan to come halfway up sides of ramekins.

3. Bake in preheated 325°F oven 35 to 40 minutes until toothpick inserted in center comes out mostly clean. Carefully remove ramekins from water bath to wire rack. Cool to room temperature.

4. For the Passion Fruit Cream, beat mascarpone cheese, passion fruit concentrate, sugar and vanilla in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute or until thickened. Cover. Refrigerate until ready to serve.

5. To serve, carefully run small knife around each torte to loosen from ramekin. Invert onto dessert plate. Gently remove ramekin. Top with a dollop of Passion Fruit Cream. Garnish with Candied Basil Leaves (recipe follows), if desired.

Makes 4 servings.

*Passion fruit concentrate is a liquid (not frozen) concentrate that can be found in Latin markets or the Latin aisle of some supermarkets. It should not be confused with passion fruit juice or nectar.

Candied Basil Leaves: Spread 1/4 cup sugar on plate. Set aside. Bring 1/2 cup each sugar and water to boil in small saucepan. Reduce heat to low. Add 8 fresh basil leaves; simmer 1 minute. Remove from heat. Using tongs, remove basil leaves to plate. Gently open leaves and coat on both sides with sugar. Place basil leaves on parchment paper-lined baking sheet. Bake in preheated 200°F oven 5 minutes or until crisp.

Test Kitchen Tip: Tortes can be made 1 day ahead. Cover and store in refrigerator. To reheat, place ramekins in microwave. Microwave on MEDIUM (50% power) for 2 to 3 minutes. Unmold as directed.

Cocoa Rubbed Ribs with Passion Fruit BBQ Sauce

Cocoa powder adds a rich flavor to the spice rub. Finished with a glaze of passion fruit liqueur barbecue sauce, these tender baby back ribs are sweetly sumptuous.

• Prep Time: 10 minutes
• Cook Time: 3 hours

Ingredients

• 3 tablespoons firmly packed light brown sugar
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons McCormick® Chili Powder
• 1 1/2 teaspoons McCormick® Basil Leaves
• 1 teaspoon McCormick® Garlic Powder
• 1 teaspoon McCormick® Onion Powder
• 1 teaspoon salt
• 1/4 teaspoon McCormick® Crushed Red Pepper
• 2 racks pork baby back ribs (about 4 pounds), white membrane removed
• 1 cup passion fruit nectar
• 3/4 cup barbecue sauce
• 2 tablespoons passion fruit liqueur

1. Mix brown sugar, cocoa powder, chili powder, basil, garlic powder, onion powder, salt and red pepper in small bowl. Rub spice rub evenly on ribs. Wrap each rack tightly in foil. Place on roasting pan.

2. Bake in preheated 300°F oven 2 1/2 to 3 hours or until ribs are very tender.

3. Meanwhile, mix passion fruit nectar, barbecue sauce and passion fruit liqueur in small saucepan on medium heat. Simmer 30 minutes or until sauce is reduced by half.

4. Remove foil from ribs. Place ribs on grill over medium heat. Grill 5 minutes per side or until ribs are evenly browned, brushing occasionally with barbecue sauce.

Makes 8 servings.

Test Kitchen Tips:

• Passion fruit nectar can be found in Latin markets or the Latin aisle of some supermarkets. Passion fruit liqueur can be purchased in liquor stores.

• To broil ribs, place unwrapped ribs on baking sheet. Broil 5 minutes per side or until browned.

Charred Orange Colada

This frozen cocktail provides a welcome escape to the tropics. Savor smoky charred oranges, rich black rum and warm allspice in every sip.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Ingredients

• 4 seedless oranges
• 1/2 cup firmly packed light brown sugar, divided
• 1 cup orange juice
• 1 teaspoon McCormick® Whole Allspice
• 1 can (13.66 ounces) Thai Kitchen® Coconut Milk
• 1/2 cup black rum
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1 to 2 cups crushed or cracked ice
• 4 maraschino cherries

1. Cut 3 of the oranges in half crosswise. Cut ends off remaining orange then cut into 4 crosswise slices. Dip cut sides of orange halves and slices into brown sugar. Reserve remaining brown sugar.

2. Grill oranges over medium heat 12 minutes or until charred, turning slices occasionally. Reserve slices for garnish.

3. Place orange halves, orange juice, allspice and reserved brown sugar in large saucepan. Bring to boil. Reduce heat to low; simmer 10 minutes. Remove from heat. Cool completely. Remove orange halves and squeeze juice back into saucepan. Mix well. Strain juice. Refrigerate until well chilled.

4. Place juice mixture, coconut milk, rum, vanilla and 1 cup of the ice in blender container; cover. Blend on high speed until smooth. Add additional ice as desired. Pour into beverage glasses. Garnish with a charred orange slice and a maraschino cherry.

Makes 4 servings.

Make Ahead: Charred orange juice mixture may be prepared a day ahead. Refrigerate until ready to serve.

Charred Orange Sorbet with Warm Rum Sauce & Spiced Cookie Bars

This restaurant-inspired dessert combines crisp and creamy textures, warm and icy temperatures and the distinctive flavors of black rum, charred oranges and aromatic allspice.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Refrigerate: 2 hours
• Freeze: Overnight

Ingredients

• Charred Orange Sorbet:
• 1 seedless orange
• 2/3 cup plus 2 tablespoons granulated sugar, divided
• 1 1/4 cups orange juice
• 1 cup Thai Kitchen® Coconut Milk
• 1/2 cup half-and-half
  
  
• Spiced Cookie Bars:
• 1 1/4 cups flour
• 1 teaspoon McCormick® Ground Allspice
• 1/2 cup (1 stick) butter, softened
• 1/4 cup firmly packed brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 2 tablespoons black rum
• 1/2 teaspoon McCormick® Pure Vanilla Extract
  
  
• Rum Sauce:
• 3 tablespoons butter, divided
• 4 seedless oranges, peeled and sectioned
• 1/3 cup granulated sugar
• 1/4 cup orange juice
• 2 tablespoons black rum

1. For the Charred Orange Sorbet, grate orange peel. Set aside. Remove white pith from orange. Cut orange crosswise into 6 slices. Place on foil-lined baking pan. Sprinkle with 2 tablespoons of the sugar. Broil 4 to 6 inches from heat 7 to 8 minutes or until lightly charred. Cool orange slices then coarsely chop.

2. Place remaining 2/3 cup sugar and reserved grated peel in blender container; cover. Blend on high speed until well mixed. Add orange juice, coconut milk and half-and-half. Blend until sugar is dissolved. Pour into medium bowl. Stir in chopped orange.

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

4. For the Spiced Cookie Bars, mix flour and allspice in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg, rum and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Spread in greased foil-lined 8-inch square baking pan.

5. Bake in preheated 375°F oven 20 to 25 minutes or until edges are golden brown. Cool in pan on wire rack. Cut into 4 squares then cut each square crosswise into 4 triangles.

6. For the Rum Sauce, melt 2 tablespoons of the butter in large nonstick skillet on medium-high heat. Place orange sections in skillet. Sprinkle sugar around oranges. Cook 10 minutes or until sugar begins to caramelize, gently stirring occasionally. Remove from heat. Add orange juice and rum. Cook 2 minutes, stirring occasionally. Remove from heat. Stir in remaining 1 tablespoon butter until melted. Serve Spiced Cookie Bar with a small scoop of Charred Orange Sorbet and drizzle with warm Rum Sauce.

Makes 16 servings.

Apple Sage Tarte Tatin

This rustic tarte tatin features Granny Smith apples and crisp puff pastry baked in a cast-iron skillet. The cider reduction provides an intense fruitiness to the homemade caramel used to cook the apples.

• Prep Time: 20 minutes
• Cook Time: 50 minutes

Ingredients

• 1 cup apple or pear cider
• 1/2 cup sugar
• 3/4 cup (1 1/2 sticks) butter, cut into chunks
• 4 teaspoons molasses
• 4 apples, such as Granny Smith or Golden Delicious, peeled, cored and halved
• 1 1/2 teaspoons McCormick® Rubbed Sage
• 1 sheet frozen puff pastry, thawed
• 1/2 cup vegetable oil for frying (optional)
• Fresh sage leaves (optional)
• Clotted cream or whipped cream (optional)

1. Bring cider to boil in 10-inch cast-iron skillet on medium-high heat. Reduce heat to medium; cook 10 minutes or until reduced by half. Stir in sugar; cook 5 minutes or until caramel begins to brown. Stir in butter and molasses until well blended. Carefully place apples, cut sides up, in caramel, packing them tightly. Cook 3 to 5 minutes. Remove from heat. Sprinkle with rubbed sage. Place puff pastry over apples, carefully tucking sides in.

2. Bake in preheated 400°F oven 20 to 25 minutes or until puff pastry is golden brown. Cool on wire rack 5 minutes.

3. For the Fried Sage Leaves garnish, heat oil in small saucepan on medium-high heat. Fry 4 to 6 sage leaves at a time for 3 seconds or until crisp. Drain on paper towels.

4. Run a small knife around inside edge of skillet. Place a serving platter over skillet. Using pot holders, quickly flip over skillet and platter. Remove skillet. Apples should be on top and the puff pastry forming the crust. Cool to room temperature. Garnish with Fried Sage Leaves, if desired. Serve with cream, if desired.

Makes 8 servings.

To prepare in 9-inch cake pan with 2-inch sides: Reduce cider as directed in large skillet. Stir in 1/2 cup sugar; cook on medium heat 5 minutes or until golden brown. Stir in 1/2 cup (1 stick) butter and 4 teaspoons molasses until well blended. Add 3 apples, peeled, cored and halved; cook and stir 5 minutes. Pour caramel and apples into cake pan. Arrange apples in single layer with cut sides up. Sprinkle with rubbed sage. Place puff pastry over apples, carefully tucking sides in. Place in preheated 375°F oven. Reduce oven temperature to 350°F. Bake 45 to 50 minutes or until puff pastry is golden brown. Continue as directed.

Fried Chicken and Waffles with Molasses-Cider Syrup

A soulful combo, homemade buttermilk fried chicken with sage waffles, satisfies all the cravings. Drizzle with molasses-cider syrup instead of typical maple syrup for a unique eating experience.

• Prep Time: 30 minutes
• Refrigerate: 1 hour
• Cook Time: 50 minutes

Ingredients

• Fried Chicken:
• 2 cups buttermilk
• 3 teaspoons McCormick® Rubbed Sage, divided
• 3 pounds bone-in chicken breast halves, each piece cut into thirds
• 2 cups flour
• 2 teaspoons salt
• 1 teaspoon McCormick® Ground Black Pepper
• 1/4 teaspoon McCormick® Ground Red Pepper
• Vegetable oil for frying
  
  
• Molasses-Cider Syrup:
• 1/2 cup apple cider
• 1/2 cup molasses
• 2 tablespoons firmly packed brown sugar
• 1/4 cup (1/2 stick) butter
• 1 teaspoon McCormick® Pure Vanilla Extract
  
  
• Waffles:
• 1 cup pancake and waffle mix
• 1 teaspoon McCormick® Rubbed Sage

1. For the Fried Chicken, mix buttermilk and 1 teaspoon of the sage in large bowl. Add chicken; turn to coat. Cover. Refrigerate at least 1 hour or overnight for best flavor. Mix flour, remaining 2 teaspoons sage, salt, pepper and red pepper in large bowl until well blended.

2. Pour oil into cast-iron or large deep skillet, filling no more than 1/3 full. Heat to 325°F on medium heat. Remove chicken from buttermilk mixture. Coat in seasoned flour. Once all of the chicken has been coated, coat again in seasoned flour. Add chicken in batches to hot oil. Fry 10 to 12 minutes per side or until cooked through and golden brown. Drain on paper towels. Keep warm.

3. Meanwhile, for the Molasses-Cider Syrup, bring cider, molasses and brown sugar to simmer in small saucepan on medium heat. Remove from heat. Stir in butter and vanilla. Keep warm.

4. For the Waffles, prepare pancake and waffle mix as directed on package for waffles, adding sage to the batter. Serve fried chicken with waffles and warm Molasses-Cider Syrup.

Makes 8 servings.

Molasses-Bourbon Sour

Shake up a batch of these mixologist-inspired cocktails, updated with a simple syrup of molasses and sage, and served over apple cider ice cubes.

• Prep Time: 10 minutes
• Freeze: Overnight

Ingredients

• Apple Cider Ice Cubes:
• 2 cups apple cider
  
  
• Sage-Molasses Syrup:
• 1/4 cup sorghum molasses or molasses
• 1/4 cup water
• 1 tablespoon McCormick® Rubbed Sage
  
  
• Molasses-Bourbon Sour:
• 4 cups cracked ice, divided
• 1 cup apple cider, divided
• 1/2 cup bourbon, divided
• 1/2 cup Sage-Molasses Syrup, divided
• 1/2 cup lemon juice, divided

1. For the Apple Cider Ice Cubes, pour cider into standard ice cube tray. Freeze until frozen.

2. For the Sage-Molasses Syrup, mix molasses, water and sage in small saucepan. Bring to simmer on medium heat. Reduce heat to low; simmer 5 minutes. Remove from heat. Let stand 10 minutes. Strain through fine sieve. Cover and refrigerate until well chilled. (This makes enough syrup for 4 cocktails.)

3. For each cocktail shaker of Molasses-Bourbon Sour, fill cocktail shaker with 2 cups of the cracked ice. Add 1/2 cup of the apple cider, 1/4 cup of the bourbon, 1/4 cup of the Sage-Molasses Syrup and 1/4 cup of the lemon juice; shake until well mixed and chilled. Place apple cider ice cubes into each of 2 beverage glasses. Strain cocktail mixture into glasses. Repeat with remaining ingredients to make 4 cocktails.

Makes 4 servings.

Rosemary Smoked Tomato Jam with Poached Egg

Perfect for using abundant homegrown or farm-stand tomatoes. Make this jam by chargrilling the tomatoes, sweet onion and chile first, then simmer with rosemary, brown sugar and cider vinegar. The result is a tart-sweet spicy condiment for sandwiches, burgers and grilled meats.

• Prep Time: 20 minutes
• Cook Time: 1 1/4 hours

Ingredients

• Rosemary Smoked Tomato Jam:
• 2 pounds plum tomatoes, cored, halved and seeded
• 1 medium onion, cut into thick slices
• 1 small poblano chile, seeded
• 1/4 cup firmly packed brown sugar
• 2 tablespoons cider vinegar
• 1 teaspoon McCormick® Rosemary Leaves, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon McCormick® Ground Black Pepper
  
  
• 1 tablespoon white wine vinegar
• 8 eggs
• 8 slices thick-sliced rustic bread

1. For the Rosemary Smoked Tomato Jam, grill tomatoes, onion and poblano chile on medium-high heat about 5 minutes or until lightly charred, turning occasionally. Coarsely chop tomatoes, onion and poblano. Place in medium saucepan. Add brown sugar, cider vinegar, rosemary, salt and pepper. Bring to boil. Reduce heat to low; simmer 1 hour or until thickened, stirring occasionally.

2. Meanwhile, for the Poached Eggs, fill large deep saucepan with 2 inches of water. Add white wine vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

3. To serve, place 1 slice bread on each plate. Top with Rosemary Smoked Tomato Jam and a poached egg.

Makes 8 servings.

Test Kitchen Tip: Store tomato jam in clean covered container in refrigerator up to 2 weeks.

Smoked Tomato Chicken Paella

Cooking paella on the grill harkens back to the original Spanish method for cooking the dish over an open fire. This updated paella has subtle smokiness from the hickory wood chips and the smoked tomatoes.

• Prep Time: 25 minutes
• Cook Time: 1 hour

Ingredients

• 1 cup hickory or apple wood chips
• 5 plum tomatoes, each cut into 6 lengthwise wedges
• 4 ounces chorizo sausage, cut into 1/4-inch slices (1 cup)
• 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 2 tablespoons finely chopped seeded serrano or jalapeño pepper
• 1 tablespoon finely chopped garlic
• 1 tablespoon McCormick® Gourmet Collection Smoked Paprika
• 1 teaspoon McCormick® Gourmet Collection Crushed Rosemary or McCormick® Rosemary Leaves, crushed
• 1 teaspoon salt
• 1/4 teaspoon McCormick® Coarse Ground Black Pepper
• 1 cup medium grain rice
• 2 cups Kitchen Basics® Original Chicken Stock
• 1 tablespoon chopped fresh parsley

1. Soak wood chips in enough water to cover for 1 hour. Drain. Place 10-inch cast-iron skillet on one side of grill to preheat. Fill smoker tray with wet wood chips. Place smoker tray on grill rack on other side of grill. Close lid.

2. Heat grill on high heat about 10 minutes or until smoke appears from chips. Reduce heat to medium. Place tomatoes on grill rack. Close lid. Smoke tomatoes for 5 minutes. Remove from grill. Reserve 12 tomato wedges. Coarsely chop remaining tomatoes.

3. Increase heat to high. Add chorizo to preheated skillet; cook and stir 3 minutes or until lightly browned. Remove from skillet. Set aside. Add chicken; cook and stir 3 minutes or until lightly browned. Add onion and bell pepper; cook and stir 3 minutes. Add serrano pepper, garlic and chopped smoked tomatoes; cook and stir 2 minutes. Add smoked paprika, rosemary, salt and pepper.

4. Stir in rice, stock and reserved chorizo until well mixed. Place smoked tomato wedges on top of rice mixture. Using pot holders, carefully cover pan tightly with foil. (Pan will be very hot.) Reduce heat to low. Close lid. Cook 30 minutes or until rice is tender and all of the stock has been absorbed. Sprinkle with parsley. Using pot holders, carefully remove pan from grill.

Makes 8 (1-cup) servings.

Test Kitchen Tip: If your grill does not have a smoker tray, place wood chips on large sheet of heavy duty foil. Fold up sides to form a pouch. Poke several holes in foil. Continue as directed.

• To smoke the tomatoes in the oven: Place wet wood chips in 13x9-inch foil-lined baking pan. Place a metal rack over the wood chips. Place tomatoes on rack. Cover tightly with foil. Bake on lowest rack of preheated 500°F oven 15 minutes or until tomatoes are smoky and tender-firm. Continue as directed.

• To cook paella on the stove: Prepare paella as directed in Step 3 in a 5-quart Dutch oven or large deep skillet on medium-high heat. Continue as directed in Step 4, covering Dutch oven with lid.

Farro "Rice" Pudding

Versatile farro is prepared like a rice pudding with milk, cinnamon, vanilla and raisins. Serve warm with a vibrant Blackberry Sauce for a new take on the classic dessert.

• Prep Time: 15 minutes
• Cook Time: 1 hour

Ingredients

• Farro “Rice” Pudding:
• 2 cups water
• 1/2 cup farro*
• 1 quart (4 cups) whole milk
• 2 cups half-and-half
• 2/3 cup sugar
• 3 eggs, beaten
• 1 stick McCormick® Cinnamon Sticks
• 1/4 teaspoon McCormick® Ground Cloves
• 1/2 cup raisins
• 2 teaspoons McCormick® Pure Vanilla Extract
  
  
• Blackberry Sauce:
• 1 cup frozen blackberries
• 1/3 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons cornstarch
• 1 teaspoon blackberry liqueur

1. For the Farro “Rice” Pudding, bring water and farro to boil in large saucepan on medium heat. Reduce heat to low; simmer 15 minutes or until farro is tender. Drain and return farro to saucepan.

2. Stir in milk, half-and-half, sugar, eggs, cinnamon stick and cloves. Bring to boil on medium heat. Reduce heat to medium-low. Cook 45 minutes or until mixture is thick and creamy, stirring occasionally. Remove cinnamon stick. Stir in raisins and vanilla.

3. Meanwhile for the Blackberry Sauce, bring blackberries, water and sugar to boil in small saucepan. Cook until blackberries soften and sugar is dissolved. Carefully pour into blender container. Add cornstarch and liqueur. Cover. Blend on medium speed until smooth and thickened. Strain. Cool to room temperature. Serve with warm Farro “Rice” Pudding.

Makes 8 (2/3-cup) servings.

*Farro is a healthy ancient wheat-based grain originally from Italy. It is rich in fiber and protein. Look for farro in the rice and pasta or organic sections of the supermarket.

Make Ahead: Transfer pudding to large bowl. Place plastic wrap directly on surface of pudding. Cool slightly then refrigerate. Refrigerate Blackberry Sauce. Warm pudding in microwave oven.

Swiss Chard Salad with Blackberry-Clove Vinaigrette

Farro is a healthy ancient wheat-based grain originally from Italy. Its firm chewy texture makes it ideal for salads. Paired with Swiss chard and drizzled with a blackberry vinaigrette, it’s a colorful and hearty salad.

• Prep Time: 20 minutes
• Cook Time: 25 minutes

Ingredients

• 2 cups blackberries, divided
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped red onion
• 3/4 teaspoon McCormick® Ground Cloves, divided
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 2 1/2 cups Kitchen Basics® Original Chicken Stock
• 1 cup farro*
• 1 bunch red or rainbow Swiss chard, stems removed and leaves thinly sliced (10 cups)
• 4 radishes, cut into wedges
• 1/4 cup thinly sliced red onion
• 1/4 cup thinly sliced ricotta salata

1. For the Blackberry-Clove Vinaigrette, place 1 cup of the blackberries, balsamic vinegar, honey, lemon juice, chopped red onion, 1/4 teaspoon of the cloves and salt in blender container; cover. Blend on medium speed until blackberries are coarsely chopped. With blender running, add oil in a steady stream until well blended. Set aside.

2. Bring stock, farro and remaining 1/2 teaspoon cloves to boil in medium saucepan. Reduce heat to low; cover and simmer 20 minutes or until farro is tender. Remove from heat. Let stand 5 minutes. Drain any remaining liquid. Transfer to large bowl to cool.

3. To assemble salad, place 1 cup chard greens on each plate. Top with farro, remaining blackberries, radishes, sliced red onion and ricotta salata. Drizzle with Blackberry-Clove Vinaigrette.

Makes 10 servings.

*Look for farro in the rice and pasta or organic sections of the supermarket. It is rich in fiber and protein.

Chilled Chinese Dumplings with Creamy Dukkah Sauce

For a light starter, serve these chilled dumplings filled with Chinese broccoli, ground pork and shrimp. Serve with a creamy peanut sauce that’s flecked with a toasted Middle Eastern spice blend.

• Prep Time: 30 minutes
• Cook Time: 25 minutes

Ingredients

• Chinese Dumplings:
• 2 cups coarsely chopped leaves and stems from Chinese broccoli, broccoli rabe, broccolini or other broccoli variety
• 2 tablespoons rice wine
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1 teaspoon finely chopped garlic
• 1 teaspoon McCormick® Ground Ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon McCormick® Ground White Pepper
• 1/2 pound ground pork
• 1/2 pound peeled and deveined shrimp, cut into 1/4-inch pieces
• 40 wonton wrappers
  
  
• Creamy Dukkah Sauce:
• 1/4 cup creamy peanut butter
• 5 tablespoons water
• 3 tablespoons Dukkah Spice Blend
• 2 tablespoons rice wine vinegar
• 2 teaspoons McCormick® Chili Powder
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1/4 teaspoon salt

1. For the Dumplings, cook Chinese broccoli in large saucepan of boiling water 1 minute or until bright green. Immediately transfer to bowl of ice cold water to stop cooking process. Drain well, squeezing Chinese broccoli dry.

2. Mix rice wine, soy sauce, sugar, garlic, ginger, sesame oil and white pepper in large bowl until well blended. Add Chinese broccoli, pork and shrimp; mix well. Refrigerate until well chilled.

3. Place about 1 tablespoon filling in center of each wonton wrapper. Brush edges lightly with water. Fold in half to form a triangle, pressing edges to seal. Bring 3 quarts water to boil in large saucepan. Add about 10 dumplings at a time to saucepan; cook 4 to 6 minutes or until filling is cooked through. Remove dumplings with slotted spoon to bowl of ice cold water. Let stand 2 minutes to chill. Drain well and transfer to serving plate. Cover. Refrigerate until well chilled.

4. For the Creamy Dukkah Sauce, mix peanut butter and water in medium bowl until well blended. Stir in remaining ingredients. Serve with chilled dumplings.

Makes 10 appetizer servings (4 dumplings each).

Test Kitchen Tip: Chinese broccoli or gai lan is a dark green leafy vegetable with thick stems and small flower heads similar in appearance to broccoli. Its flavor is stronger than broccoli and faintly bitter.

Dukkah Crusted Fish with Broccoli & Red Lentils

Dukkah enhances white fish with Middle Eastern spice and texture. Served on a bed of Chinese broccoli and red lentils, this dish is high in fiber and flavor.

• Prep Time: 20 minutes
• Cook Time: 25 minutes

Ingredients

• 1/2 pound red lentils (1 1/3 cups)
• 1/2 pound Chinese broccoli, broccoli rabe, broccolini or other broccoli variety
• 6 firm white fish fillets, such as halibut, cod or monkfish (4 ounces each)
• 1/2 cup Dukkah Spice Blend, divided
• 3 tablespoons olive oil, divided
• 1 cup finely chopped shallots
• 2 teaspoons grated lemon peel
• 1/2 teaspoon McCormick® Gourmet Collection Mint Flakes
• 2 cups quartered grape tomatoes
• 1/2 cup Kitchen Basics® Unsalted Vegetable or Chicken Stock
• 1/4 cup lemon juice
• 1/4 teaspoon salt

1. Soak lentils in cold water 20 to 30 minutes. Drain. Bring 4 cups water to boil in medium saucepan. Add lentils; cook 5 minutes. Drain and rinse under cold water. Set aside. Trim tough bottom stems of Chinese broccoli. Coarsely chop stems and leaves. Set aside.

2. Moisten fish fillets lightly with water. Coat 1 side of each fillet generously with 2 teaspoons of the Dukkah Spice Blend. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add fish, spice blend-side down, cook 3 to 5 minutes per side or until golden brown and fish flakes easily with a fork. Remove fish to serving platter. Keep warm. Wipe skillet clean with paper towel.

3. Heat remaining 1 tablespoon oil in same skillet on medium heat. Add shallots; cook and stir 3 minutes or until softened. Add Chinese broccoli, lemon peel and mint; cook and stir 3 minutes. Add tomatoes, lentils, stock, lemon juice and salt; cook and stir 1 to 2 minutes or until most of liquid has been absorbed and Chinese broccoli is tender-crisp. Stir in 2 tablespoons of the remaining Dukkah.

4. To serve, spoon Chinese broccoli mixture onto each plate. Top with fish fillet. Serve with remaining 2 tablespoons Dukkah for sprinkling, if desired.

Makes 6 servings.

Test Kitchen Tip: Chinese broccoli or gai lan is a dark green leafy vegetable with thick stems and small flower heads similar in appearance to broccoli. Its flavor is stronger than broccoli and faintly bitter.

Dukkah Spice Blend

Dukkah, an aromatic Middle Eastern spice blend, is typically sprinkled on olive oil-dipped pita bread. Try dukkah on vegetables, pasta, rice or as a spice rub on seafood and meats.

• Prep Time: 5 minutes
• Cook Time: 5 minutes

Ingredients

• 1/2 cup coarsely chopped hazelnuts or a combination of nuts, such as hazelnuts, pistachios, almonds, cashews, pine nuts or macadamia nuts
• 1 tablespoon McCormick® Gourmet Collection Coriander Seed
• 1 tablespoon McCormick® Sesame Seed
• 1 1/2 teaspoons McCormick® Cumin Seed
• 1/4 teaspoon McCormick® Ground Black Pepper
• 1/2 teaspoon salt

1. Heat medium skillet on medium heat. Add nuts; cook and stir 2 to 3 minutes or until fragrant and toasted. Immediately pour out of hot pan to avoid over-toasting. Set aside. Toast coriander, sesame and cumin seeds in same skillet on medium heat 2 minutes or until fragrant and toasted. Immediately pour out of hot pan.

2. Place 1/2 of the toasted nuts in clean coffee grinder. Process until finely ground and crumbly. (Do not allow mixture to become a paste.) Transfer to small bowl. Repeat with remaining nuts then seed mixture. Add pepper and salt to seed and nut mixture; mix until well blended. Store in an airtight container in cool, dry place up to 1 month.

Makes about 2/3 cup or 10 (1-tablespoon) servings.

Middle Eastern Spiced Risotto

Dukkah, a Middle Eastern spice blend, and antioxidant-rich broccoli provide bright color and flavor to this meatless risotto with a global flair.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Ingredients

• 1 bunch Chinese broccoli, broccoli rabe, broccolini or other broccoli variety (about 1 pound)
• 2 tablespoons butter
• 1 cup chopped onion
• 1 teaspoon finely chopped garlic
• 1/3 cup Dukkah Spice Blend, divided
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 4 cups Kitchen Basics® Original Chicken Stock, heated

1. Trim tough bottom stems of Chinese broccoli. Finely chop stems and coarsely chop the leaves. Set aside.

2. Melt butter in large saucepan on medium heat. Add finely chopped stems, onion, garlic and 2 tablespoons of the Dukkah Spice Blend; cook and stir 5 minutes or until tender. Stir in rice. Cook and stir 1 minute to toast rice. Add wine; cook and stir 1 minute or until absorbed.

3. Stirring constantly, add warm stock, 1/2 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 25 minutes for all of the stock mixture to be absorbed and the risotto to become thick and creamy.) Add coarsely chopped leaves before adding the last 1 cup stock. Continue cooking and stirring until leaves are tender and the stock is absorbed. Stir in remaining Dukkah. Serve with additional Dukkah, if desired.

Makes 5 (1-cup) servings.

Test Kitchen Tip: Chinese broccoli or gai lan is a dark green leafy vegetable with thick stems and small flower heads similar in appearance to broccoli. Its flavor is stronger than broccoli and faintly bitter.

Hazelnut Stuffed Artichokes with Smoked Paprika Aioli

Stuffed with toasted hazelnuts, bread crumbs and Parmesan cheese, these artichokes are a delectable first course. Serve with a bold Smoked Paprika Aioli for dipping the tender artichoke leaves.

• Prep Time: 30 minutes
• Cook Time: 1 hour

Ingredients

• Hazelnut Stuffed Artichokes:
• 2 large fresh artichokes
• 2 lemons, halved crosswise
• 1/2 cup hazelnuts
• 1/2 cup plain dried bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter, melted
• 4 tablespoons olive oil, divided
  
  
• Smoked Paprika Aioli:
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon McCormick® Gourmet Collection Smoked Paprika
• 1/4 teaspoon McCormick® Garlic Powder
• 1/8 teaspoon salt

1. For the Hazelnut Stuffed Artichokes, remove the tough outer leaves of the artichoke. Trim 1 inch off the top. Cut off the stem so bottom of artichoke is flat. Rub cut ends with lemon half to prevent browning.

2. Fill large saucepan with 1 inch of water. Place steamer basket in pan. Add lemon halves. Place artichokes, bottom end up, in basket. Cover. Bring to boil. Reduce heat to low; simmer 30 to 45 minutes or until the outer leaves of the artichoke can be pulled off easily and the artichoke bottom is tender when pierced with a knife. (Cooking time may vary depending on the size of the artichoke.)

3. Meanwhile, place hazelnuts in single layer on baking sheet. Bake in preheated 325°F oven 8 to 9 minutes or until lightly toasted. Place hazelnuts in food processor; cover. Process until coarsely chopped. Transfer hazelnuts to medium bowl. Add bread crumbs, Parmesan cheese, melted butter and 2 tablespoons of the oil; mix well.

4. For the Smoked Paprika Aioli, mix all ingredients in small bowl until well blended. Set aside.

5. Increase oven temperature to 375°F. Carefully remove artichokes from steamer basket. Spread the leaves of the artichoke apart. Stuff artichokes with hazelnut filling. Be sure to stuff in between the leaves as well as the center. Brush artichokes with remaining 2 tablespoons oil. Place artichokes on foil-lined baking pan.

6. Bake 12 minutes or until stuffing is golden brown. Cut each artichoke into quarters. Serve with Smoked Paprika Aioli for dipping.

Makes 8 servings.

Test Kitchen Tip: If desired, the inner purple-tipped leaves and fuzzy choke may be removed after steaming. Use a teaspoon to scrape out the choke.

Steamed Mussels & Artichokes with Hazelnut Gremolata

Cook mussels and artichoke hearts in an aromatic broth for an extraordinary main dish. A topping of Hazelnut Gremolata adds bright lemony flavor with a nutty crunch.

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Ingredients

• 2 tablespoons olive oil
• 1 cup thin diagonally sliced carrots
• 1/2 cup thinly sliced shallots
• 2 teaspoons finely chopped garlic
• 2 teaspoons McCormick® Gourmet Collection Smoked Paprika or McCormick® Paprika
• 2 McCormick® Bay Leaves
• 1 cup Kitchen Basics® Original Chicken Stock
• 1/2 cup dry white wine
• 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
• 1 pound mussels, scrubbed
• 1 package (9 ounces) frozen artichoke hearts, thawed
  
  
• Hazelnut Gremolata:
• 1/3 cup finely chopped hazelnuts
• 1/3 cup finely chopped fresh parsley
• Grated peel of 1 lemon
• 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
• 1/4 teaspoon McCormick® Ground Black Pepper

1. Heat oil in large deep skillet on medium heat. Add carrots, shallots, garlic, smoked paprika and bay leaves; cook and stir 1 minute or until fragrant. Stir in stock, wine and sea salt. Bring to boil, stirring occasionally.

2. Stir in mussels and artichoke hearts. Cover. Cook 8 minutes or until mussels open and artichokes are tender-crisp. (Discard any mussels that do not open.) Remove bay leaves before serving.

3. Meanwhile, for the Hazelnut Gremolata, toast hazelnuts in small skillet on medium heat 3 to 4 minutes, stirring often. Transfer nuts to small bowl. Add remaining ingredients; mix well. Set aside.

4. To serve, ladle mussels, vegetables and broth into soup bowls. Sprinkle with Hazelnut Gremolata. Serve with crusty bread, if desired.

Makes 4 servings.

Test Kitchen Tips:

• For added hazelnut flavor, stir in 1/2 teaspoon McCormick® Imitation Hazelnut Flavor or 1/4 cup hazelnut liqueur with the stock.

• To prepare with fresh baby artichokes, rinse and brush 1 pound baby artichokes under cold water. Snap off the green outer petals until you reach the yellow-green petals. Cut off the stems then trim the dark green outer layer from the sides of the artichoke bottom. Cut about 1/2 inch off the top. Quarter artichokes. (If trimming artichokes ahead of time, soak them in a bowl of water with lemon juice or vinegar added to prevent browning. Drain well before adding to broth mixture.)

Cinnamon-Braised Lamb Shanks with Mashed Plantains

Lamb shanks are braised in the slow cooker with onions, apricot nectar and cinnamon to produce a tender and flavorful dish. Serve on a bed of mashed plantains for an unexpected twist on meat and potatoes.

• Prep Time: 25 minutes
• Cook Time: 30 minutes plus 4 hours on HIGH

Ingredients

• Lamb Shanks:
• 1/4 cup flour
• 1 teaspoon McCormick® Ground Black Pepper
• 1 teaspoon salt
• 1/2 teaspoon McCormick® Gourmet Collection Chipotle Chile Pepper
• 4 lamb shanks (12 to 16 ounces each)
• 2 tablespoons olive oil
• 2 large onions, sliced
• 1 ripe plantain, peeled and chopped
• 6 McCormick® Cinnamon Sticks
• 2 cups apricot nectar
• 1/2 cup rice wine vinegar
• 1/4 cup apricot preserves
• 2 tablespoons tomato paste
  
  
• Mashed Plantains:
• 4 ripe plantains, peeled and chopped
• 2 cups heavy cream
• 1 teaspoon salt
• 1/4 cup (1/2 stick) butter

1. For the Lamb Shanks, mix flour, black pepper, salt and chipotle chile pepper in shallow dish. Lightly coat lamb shanks with flour mixture. Heat oil in large deep heavy skillet on medium-high heat. Add lamb shanks; cook 12 minutes or until shanks are browned on all sides. Remove lamb shanks from skillet. Add onions to skillet; cook and stir 5 minutes or until softened. Return lamb shanks to skillet. Add plantain and cinnamon sticks. Mix apricot nectar, rice wine vinegar, apricot preserves and tomato paste in medium bowl until well blended. Stir into skillet. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.

2. Transfer lamb and onion mixture to slow cooker. Cover. Cook 4 hours on HIGH or until lamb shanks are tender. Carefully remove lamb shanks to platter. Keep warm. Remove cinnamon sticks. Skim excess fat from sauce.

3. Meanwhile for the Mashed Plantains, place plantains, cream and salt in large saucepan. Bring to simmer on medium heat. Reduce heat to low; cover and simmer 20 minutes or until plantains are tender, stirring occasionally. Add butter; mash with potato masher until smooth. To serve, spoon plantains onto each plate. Top with lamb shank meat and sauce.

Makes 8 servings.

Test Kitchen Tip: To cook lamb skanks in oven, use a 5-quart ovenproof Dutch oven to brown lamb shanks and onions. Simmer as directed with apricot nectar mixture. Transfer covered Dutch oven to preheated 350°F oven. Braise 2 hours or until lamb shanks are tender.

Lamb and Plantain Koftas with Tomato-Yogurt Sauce

Middle Eastern koftas are like meatballs grilled on a skewer. Instead of the typical rice or bulgur, plantain is added to the meat mixture. Serve with a creamy cinnamon-spiced tomato sauce.

• Prep Time: 25 minutes
• Cook Time: 25 minutes

Ingredients

• 1 can (14 1/2 ounces) petite diced tomatoes, undrained
• 4 McCormick® Cinnamon Sticks
  
  
• Tomato-Yogurt Sauce:
• 1 cup plain whole milk Greek-style yogurt
• 1/2 teaspoon McCormick® Ground Cinnamon
• 1/2 teaspoon McCormick® Ground Cumin
• 1/2 teaspoon salt
• 1/4 teaspoon McCormick® Ground Black Pepper
  
  
• Lamb and Plantain Koftas:
• 1 tablespoon vegetable oil
• 1/2 cup finely chopped ripe plantain
• 1/2 pound ground lamb
• 1/4 cup finely chopped red onion
• 2 tablespoons plain dry bread crumbs
• 4 teaspoons McCormick® Parsley Flakes
• 1 1/2 teaspoons McCormick® Garlic Powder
• 1 1/2 teaspoons McCormick® Onion Powder
• 1 teaspoon McCormick® Ground Cumin
• 1/2 teaspoon McCormick® Ground Black Pepper
• 1/2 teaspoon salt
• 12 wooden skewers (6-inch)

1. Place tomatoes and cinnamon sticks in small saucepan. Bring to boil, stirring occasionally. Reduce heat to medium. Cook 15 minutes or until mixture is reduced to about 3/4 cup. Cool completely. Remove cinnamon sticks. Reserve 1/4 cup tomato mixture for the koftas.

2. For the Tomato-Yogurt Sauce, place remaining tomato mixture, yogurt and seasonings in small food processor. Cover. Process until desired texture. Spoon sauce in serving bowl. Cover. Refrigerate until ready to serve.

3. For the Lamb and Plantain Koftas, heat oil in small skillet on medium-high heat. Add plantain; cook and stir 3 minutes or until crisp. Drain on paper towels. Cool. Mix lamb, plantains, reserved 1/4 cup tomato mixture, red onion, bread crumbs and seasonings in large bowl until well blended. Divide lamb mixture into 12 portions. Form each portion into a 3-inch long roll. Carefully slide a wooden skewer through the center of each roll.

4. Grill over medium-high heat 3 to 4 minutes per side or until koftas are cooked through and browned. Serve with Tomato-Yogurt Sauce.

Makes 6 (2 kofta) appetizer servings.

Test Kitchen Tip: Soak wooden skewers in water for at least 30 minutes to prevent burning.

Cajeta Fruit and Nut Warm Brie

Warm savory Brie and sweet Cajeta sauce are a match made in heaven. Keep the Cajeta Sauce with Anise on hand in your refrigerator so you’ll always be ready for impromptu entertaining.

• Prep Time: 10 minutes
• Cook Time: 7 minutes

Ingredients

• 1/4 cup chopped dried apricots
• 1/4 cup chopped dried dates
• 2 tablespoons Cajeta Sauce with Anise
• 1 round (8 ounces) Brie cheese, at room temperature
• 2 tablespoons sliced almonds

1. Mix dried fruit and Cajeta Sauce with Anise in small bowl.

2. Peel off top rind of Brie, leaving 1/4-inch edge. (Leave sides and bottom of Brie intact). Place in pie plate or ovenproof dish. Top with dried fruit mixture. Sprinkle with almonds.

3. Bake in preheated 450°F oven 5 to 7 minutes or until cheese softens. Place Brie on serving plate. Serve with apple slices, crackers or French bread slices.

Makes 10 servings.

Cajeta Sauce with Anise (Mexican Caramel Sauce)

Cajeta is a thick caramel from Mexico. Goat or cow’s milk is cooked slowly with sugar and a flavoring, such as cinnamon and vanilla, until it is thick and a deep rich color and flavor. Use it as a luxurious topping or filling for cakes and cookies or as an ingredient in desserts.

• Prep Time: 10 minutes
• Cook Time: 35 minutes

Ingredients

• 2 cups goat milk or half-and-half
• 1 1/2 cups sugar
• 2 McCormick® Cinnamon Sticks
• 1 teaspoon McCormick® Anise Seed
• 1 teaspoon baking soda
• 1 teaspoon McCormick® Pure Vanilla Extract

1. Bring all ingredients except vanilla to boil in 5- to 6-quart Dutch oven on medium-high heat, stirring frequently. (It is important to keep stirring to prevent mixture from boiling over.) Reduce heat to medium-low; simmer, stirring occasionally, 30 minutes or until sauce is reduced by half, coats the back of a spoon and is a deep brown caramel color.

2. Carefully strain cajeta into medium heatproof bowl. Stir in vanilla. Cool to room temperature. Cover. Store in refrigerator up to 2 weeks. If desired, warm cajeta in microwave oven before serving.

Makes 1 3/4 cups or 14 (2-tablespoon) servings.

Sweet & Savory Pork Tenderloin Stir-Fry

Glaze pork tenderloin with Cajeta, a Mexican caramel sauce, that’s made savory with the addition of fish sauce. The result is a stir-fry with a world of sweet and savory flavors.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Ingredients

• 1 cup goat milk or half-and-half
• 1/4 cup Thai Kitchen® Premium Fish Sauce
• 1 tablespoon finely chopped garlic
• 2 teaspoons McCormick® Anise Seed, crushed
• 3/4 teaspoon McCormick® Ground Black Pepper
• 1/4 teaspoon McCormick® Gourmet Collection Chinese Five Spice
• 1/2 cup sugar
• 1/4 cup water
• 2 to 3 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 1 1/2 pounds pork tenderloin, cut into 1/4-inch slices
• 3 cups cooked Thai Kitchen® Jasmine Rice

1. Mix goat milk, fish sauce, garlic, anise seed, pepper and Chinese five spice in medium bowl. Set aside. Place sugar and water in medium saucepan. Bring to boil on medium heat. Cook 10 to 12 minutes or until golden brown. Carefully whisk in goat milk mixture. Whisk until sugar is dissolved and mixture is well blended. Set aside.

2. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add pork in batches; cook until browned on both sides. Remove pork from skillet. Add remaining 1 tablespoon oil to skillet, if needed. Add onion; cook and stir 5 minutes or until browned.

3. Stir in caramel sauce; cook and stir 5 minutes on medium heat. Return pork to skillet; cook 5 minutes or until heated through. Serve pork over cooked rice.

Makes 6 servings.

Chicken Tamales with Katsu Picante Sauce

Tamales are masa dough filled with savory or sweet fillings and wrapped in corn husks then steamed. In this non-traditional version, katsu sauce, a savory-sweet Japanese condiment, flavors the chicken filling and the picante sauce accompaniment.

• Prep Time: 1 hour
• Cook Time: 1 1/4 hours

Ingredients

• Chicken Filling:
• 1 tablespoon olive oil
• 1 teaspoon McCormick® Garlic Salt
• 1 pound boneless skinless chicken thighs
• 2/3 cup katsu sauce
• 3 tablespoons sugar
• 1/2 teaspoon McCormick® Ground Red Pepper
  
  
• Tamales:
• 18 corn husks
• 2/3 cup lard or vegetable shortening
• 2 cups masa harina (masa flour)
• 1/2 teaspoon McCormick® Oregano Leaves, finely crushed
• 1/4 teaspoon McCormick® Garlic Salt
• 1 1/4 cups Kitchen Basics® Original Chicken Stock or water
  
  
• Katsu Picante Sauce:
• 2/3 cup katsu sauce
• 1/4 cup chopped grape tomatoes
• 1/4 cup chopped onion
• 1 teaspoon chopped seeded jalapeño pepper
• 1/2 teaspoon McCormick® Oregano Leaves
• 1/4 teaspoon McCormick® Ground Red Pepper

1. For the Chicken Filling, mix oil and garlic salt in medium bowl. Add chicken; turn to coat. Grill chicken over medium-high heat 6 to 7 minutes per side or until cooked through. Cool slightly then finely chop. Mix chicken, katsu sauce, sugar and red pepper until well blended. Set aside.

2. For the Tamales, soak corn husks in hot water 30 minutes or overnight until soft and pliable. Melt lard in medium saucepan on low heat. Mix masa harina, oregano and garlic salt in large bowl until well blended. Add lard and stock; mix to form a moist dough. Drain corn husks and pat dry. Cut 2 of the larger corn husks into 12 thin strips for the tamale ties.

3. To assemble each tamale, spread 3 tablespoons masa dough into 4 1/2 x 4-inch rectangle at the wide end of husk. Spoon 2 tablespoons Chicken Filling in center of masa. Bring long sides of husk up to enclose filling with masa. Roll husk around tamale. (Do not roll husk into masa.) Fold up the narrow end of the husk, keeping the top end of the tamale open. Tie tamale with husk strip.

4. Pour 1 inch of water into large pot. Bring to boil. Stand tamales with open ends up in steamer basket. Cover tamales with a layer of remaining 4 husks. Insert steamer basket in pot. Cover. Steam on medium heat 1 hour or until husk peels away easily from tamale and masa is slightly firm. (Tamales will continue to firm up when removed from heat.)

5. For the Katsu Picante Sauce, place all ingredients in blender container; cover. Blend until smooth. Serve with tamales.

Makes 12 servings.

Test Kitchen Tips:

• Katsu sauce is a Japanese condiment that typically accompanies tonkatsu, a fried breaded pork cutlet. It can be found in the Asian aisle of some supermarkets or in an Asian market.

• 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. Masa harina can be found in the flour section in the supermarket. Dried corn husks are available in Latin markets or the Latin aisle of some supermarkets.

Greek Style Cold Noodle Salad

A pasta salad that’s a surprising combination of Japanese udon noodles and katsu sauce with the typical ingredients found in a Greek salad.

• Prep Time: 20 minutes
• Refrigerate: 1 hour

Ingredients

• Katsu and Oregano Vinaigrette:
• 1/3 cup katsu sauce
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon McCormick® Oregano Leaves
  
  
• Noodle Salad:
• 8 ounces dry udon noodles
• 1/2 cup halved grape tomatoes
• 1/2 cup thinly sliced red onion
• 1/4 cup sliced black olives
• 1/4 cup thinly sliced English (seedless) cucumber (half-moon slices)
• 1/4 cup fresh parsley leaves
• 1/4 cup sliced pepperoncini
• 1/4 cup thinly sliced red bell pepper
• 1/4 cup crumbled feta cheese

1. For the Katsu and Oregano Vinaigrette, mix all ingredients in medium bowl with wire whisk until well blended. Set aside.

2. For the Noodle Salad, cook udon noodles as directed on package. Rinse under cold water. Drain well. Place noodles in large bowl. Add Vinaigrette and remaining ingredients except feta cheese; toss to coat well. Cover.

3. Refrigerate at least 1 hour. Sprinkle with feta cheese before serving.

Makes 6 (1-cup) servings.

Test Kitchen Tip: Katsu sauce is a sweet and tangy Japanese condiment that typically accompanies tonkatsu, a fried breaded pork cutlet. It can be found in the Asian aisle of some supermarkets or in an Asian market.