Oregano and Heirloom Beans

Cornmeal Crusted Scallops with Heirloom Bean and Oregano Succatash

1 cup dried heirloom black beans, such as Black Valentine, Black Turtle or Midnight Black Beans
1/2 cup dried heirloom lima beans, such as Henderson's Baby Lima, Giant White Lima or Christmas Lima
2 T olive oil, divided
1/2 c finely chopped red bell pepper
1/4 c finely chopped red onion
1 can (8 3/4 ounces) whole kernel corn, drained
2 T lime juice
1 1/4 tsp McCormick Gourmet Collection Mexican Oregano Leaves
3/4 tsp McCormick Gourmet Collection Sicilian Sea Salt, divided
1/2 tsp McCormick Gourmet Collection Ground Cumin, divided
1/2 tsp McCormick Gourmet Collection Coarse Ground Black Pepper, divided
1/4 c cornmeal
1 lb large sea scallops

1. Siak and cook black beans and lima beans as directed on package until tender. Drain and set aside.

2. Heat 1 T of the oil in a large nonstick skillet on medium-high heat. Add bell pepper and onion; cook and stir 1 minute or until slightly softened. Add cooked black beans and lima beans, corn, lime juice, 1 tsp of the oregano, 1/2 tsp of the sea salt, and 1/4 tsp each of the cumin and pepper; cook 1 minutes or until heated through. Spoon succotash into medium bowl. Cover and keep warm.

3. Mix cornmeal and remaining 1/4 tsp each oregano, sea salt, cumin and pepper in shallow dish. Pat scallops dry with paper towel. Lightly coat scallops in cornmeal mixture.

4. Heat remaining 2 T oil in same nonstick skillet on medium-high heat. Add scallops; cook 3-4 minutes or until crust is golden brown and scallops are opaque, turning once. To serve, spoon succotash onto serving plate. Arrange scallops over succotash.

Makes 6 servings.

To prepare with Canned Beans:
Omit Step 1 and substitute 1 can (15 ounces) black beans, drained and rinsed, and i cup frozen baby lima beans, thawed, for the heirloom beans. Ass to the skillet with the corn, lime juice and deasonings.

Vanilla Bean and Cardamom

Vanilla Cardamom Whoopie Pies

2 cups flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cardamom
1 cup buttermilk
1 teaspoon vanilla extract
1/2 cup (1 stick) butter, softened
1 cup firmly packed brown sugar
1 egg

Vanilla Cardamom Filling:
1/2 cup (1 stick) butter, softened
1 1/2 cups confectioners' sugar
1 1/2 cups marshmallow cream
2 teaspoons vanilla extract
1/4 teaspoon ground cardamom
1/3 cup finely chopped salted shelled pistachios

1. Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda, salt and cardamom in medium bowl; set aside. Mix buttermilk and vanilla in small bowl.

2. Beat butter and brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy. Add egg; mix well. Add flour mixture alternately with buttermilk mixture, beating on low speed after each addition until smooth and scraping down sides of bowl occasionally. Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined large baking sheets. (Cookies will spread so avoid crowding them on baking sheet.)

3. Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

4. For Filling, beat butter, confectioners’ sugar, marshmallow cream, vanilla and cardamom in medium bowl with electric mixer on medium speed until light and fluffy.

5. To assemble Whoopie Pies, place 1 tablespoon filling on flat side of 1 cookie. Top with second cookie, pressing gently to spread the filling. Roll or sprinkle sides of whoopie pie with chopped pistachios. Repeat with remaining cookies, filling and pistachios. Store prepared whoopie pies between layers of wax paper in airtight container in refrigerator for 3 to 5 days.

Makes 24 servings.

Chile and Cocoa

Cocoa Chile Pork Ribs

1/4 cup firmly packed brown sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons garlic salt
1 1/2 teaspoons McCormick Chipotle Chile Pepper
1/2 teaspoon McCormick Saigon Cinnamon
3 pounds pork baby back ribs
1/4 cup apple juice
2 tablespoons tomato paste

1. Preheat oven to 375 degrees. Mix sugar, cocoa powder, garlic salt, chipotle chili pepper and cinnamon in small bowl. Reserve 1 tablespoon spice mixture for basting sauce. Rub remaining spice mixture on ribs until well coated. Place ribs in single layer on foil-lined roasting pan. Cover with foil.

2. Bake 1 hour or until meat starts to pull away from bones. Meanwhile, for basting sauce, mix apple juice, tomato paste and reserved 1 tablespoon spice mixture in small bowl.

3. Grill ribs over medium-high heat 1 to 2 minutes per side or until heated through and evenly browned, brushing with basting sauce.

Makes 6 servings.

Coriander and Coconut Water

Chilled Papaya and Watermelon Soup with Lemon Coriander Cream

2 cups cubed seeded papaya (1-inch cubes)
2 cups cubed seedless watermelon (1-inch cubes)
1 1/2 cups coconut water
1/4 cup fresh lime juice
1 tablespoon finely chopped fresh jalapeno pepper
1 teaspoon kosher salt
1/2 teaspoon McCormick Gourmet Collection Coriander, Ground

Lemon Coriander Cream:
1/3 cup creme fraiche or sour cream
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon McCormick Gourmet Collection Coriander, Ground

1. For the Soup, place papaya, watermelon, coconut water, lime juice, jalapeño, salt and coriander in blender container; cover. Blend until smooth. Refrigerate until ready to serve.

2. For the Lemon Coriander Cream, mix crème fraîche, lemon juice, sugar and coriander in small bowl. Refrigerate until ready to serve.

3. To serve soup, ladle into serving bowls. Drizzle each serving with a heaping tablespoon of Lemon Coriander Cream. Serve immediately.

Lemon Grass and Lychee

Seared Sesame Tuna with Lemon Grass and Lychee Coulis

1/4 cup coconut milk
3 stalks McCormick Gourmet Collection Lemon Grass, cut into thirds
1/3 cup fresh or drained canned lychee halves
2 teaspoons lime juice
1/4 teaspoon McCormick Gourmet Collection Ginger, Ground
1/4 teaspoon Kecap Manis or soy sauce

10 ounces baby bok choy
2 tablespoons panko (Japanese) bread crumbs
2 tablespoons McCormick Gourmet Collection Sesame Seed, Black
2 tablespoons McCormick Gourmet Collection Sesame Seed
1 pound yellowfin ahi tuna (1 to 1 1/4-inch thick)
1 teaspoon McCormick Gourmet Collection Sicilian Sea Salt , divided
3 tablespoons vegetable oil, divided
1/2 cup fresh or drained canned lychee halves
McCormick Black Peppercorn Grinder

1. Prepare Lemon Grass and Lychee Coulis (see below). Prepare ice water bath in large bowl; set aside. Trim root ends of bok choy. Separate into leaves and rinse. Bring large saucepot of salted water to boil. Add boy choy; cook 30 seconds. Drain. Transfer to ice water to stop cooking process. Place bok choy on paper towels. Set aside.

2. Mix bread crumbs and sesame seeds on large plate. Cut tuna into 4 steaks. Moisten lightly with water. Season tuna with 1/2 teaspoon of the sea salt. Coat on both sides with sesame seed mixture, pressing firmly so the mixture adheres to the tuna. Heat 2 tablespoons of the oil in large skillet on medium-high heat. For medium-rare tuna, cook 1 to 1 1/2 minutes on each side. Remove tuna to plate; cover loosely with foil to keep warm.

3. Heat remaining 1 tablespoon oil in same large skillet on medium-high heat. Add bok choy and lychee; cook and stir 1 minute or just until heated through. Season to taste with remaining 1/2 teaspoon salt and pepper grinder. To serve, slice tuna into thin slices. Arrange bok choy mixture in center of each plate. Top with tuna slices. Drizzle with Lemon Grass and Lychee Coulis.

Lemon Grass and Lychee Coulis: Microwave coconut milk in small microwavable bowl on HIGH 20 to 30 seconds. Add lemon grass pieces; let stand 10 minutes. Place coconut milk, lemon grass and remaining dressing ingredients in blender container; cover. Blend 30 seconds or until lemon grass is shredded. Strain mixture, pressing solids with spoon to extract liquid.

Test Kitchen Tip: Kecap Manis is a thick sweet soy sauce, typically used in Indonesian cooking. It can be found in Asian groceries.

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