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Spice up your spring

Wake up your taste buds with poppy seed, allspice, orange peel, sesame and more

BY JOE STUMPE

The Wichita Eagle

Sometimes it seems like our taste buds hibernate during winter. We hunker down with comforting, familiar foods rather than venturing out into the big wild world of flavors. Spring sends a different signal to our senses -- time to explore bold new tastes.

These five recipes each feature ingredients you might not have used before, but don't let that throw you. They're readily available in your local supermarket, and none of the dishes takes long to prepare.

SPICE-RUBBED STEAKS WITH RAISIN-BALSAMIC REDUCTION

It's always risky doing too much with steak, but the spices in this rub complement rather than overpower the beef flavor. The original recipe for this dish called for fresh figs, which are hard to find in Wichita. Raisins or dates make a great substitute.

1 teaspoon allspice

1 teaspoon freshly ground black pepper

1 teaspoon fennel seed

1 teaspoon Kosher or sea salt

1 ½ lbs. boneless sirloin or other favorite beef steak, cut at least 1 inch thick

Olive oil

SAUCE:

1/3cup balsamic vinegar

1 tablespoon soy sauce

¼cup raisins or chopped dates

Mix allspice, pepper, fennel seed and salt in a small bowl. Season both sides of steak with the mixture. Set steak aside and let come to room temperature.

Meanwhile, heat balsamic vinegar, soy sauce and raisins in a small saucepan. Simmer until liquid is reduced by about half and syrupy. Remove from heat and cover to keep warm.

Heat grill. Brush grill or steak with olive oil. Grill meat, uncovered, over medium-high heat about 7 to 10 minutes or until desired doneness is reached.

Remove steak from grill and let rest, covered, about 5 minutes. Slice thinly against the grain and serve with sauce.

Makes 4 servings.

Source: Recipe adapted from McCormick.

The Wichita Eagle

CORNMEAL-CRUSTED SCALLOPS WITH MEXICAN SUCCOTASH

This succotash could make a lima bean lover out of anyone. Using the same skillet for the bean mixture and scallops helps make sure no flavor is wasted.

3 tablespoons olive oil, divided use

¼cup chopped red onion

1 can (15 oz.) black or mixed beans (such as pinto, kidney and black), drained and rinsed

1 cup frozen baby lima beans, thawed

1 can Mexicorn [(8 ¾-ounces), drained

2 tablespoons fresh lime juice

1 ½ teaspoons dried oregano or 2 tablespoons fresh, divided use

¾teaspoon Kosher or sea salt, divided use

½teaspoon ground cumin, divided use

½teaspoon freshly ground black pepper, divided use

¼cup cornmeal

1 lb. large sea scallops

Heat olive oil in/ a skillet set over medium heat. Add onion and cook until soft. Add beans, lima beans, corn, lime juice, 1 teaspoon dried oregano (or 1 tablespoon fresh), ½teaspoon salt and ¼ teaspoon each of cumin and pepper. Cook until heated through. Remove succotash to a bowl and cover to keep warm.

Mix cornmeal and remaining seasonings in a shallow dish. Pat scallops dry with paper towels. Dredge scallops in cornmeal mixture until lightly coated.

Heat remaining oil in the same skillet set over medium-high heat. Add scallops; cook 3-4 minutes or until crust is golden brown and scallops are opaque, turning once.

To serve, divide succotash between plates and arrange scallops on top.

Makes 4 servings.

Source: Recipe adapted from McCormick.

The Wichita Eagle

GREEN SALAD WITH POPPY SEED VINAIGRETTE AND STRAWBERRIES

Serve this salad alongside grilled chicken or seafood and you have a complete meal.

1/3cup olive oil

¼cup honey

3 tablespoons vinegar

1 tablespoon poppy seed

½teaspoon ground mustard

¼teaspoon onion powder

¼teaspoon salt

6 to 7 oz. salad greens

2 cups halved or quartered strawberries

¼cup toasted nuts

For vinaigrette, whisk together oil, honey, vinegar, poppy seed, mustard, onion powder and salt (or place in a tightly sealed container and shake vigorously).

Divide salad greens, strawberries and nuts between plates. Drizzle with dressing and serve.

Makes 4 to 6 servings.

Source: Recipe adapted from McCormick.

The Wichita Eagle

SESAME TUNA WITH BOK CHOY AND PEAR COULIS

Find coconut milk in the Asian aisle of many supermarkets; look for boy choy in the produce section.

10 oz. bok choy

¼cup coconut milk

1/3cup canned sliced pears in heavy syrup, drained

1 teaspoon lime juice

¼teaspoon ground ginger

¼teaspoon soy sauce

1 lb. ahi tuna

1 teaspoon Kosher or sea salt

1 tablespoon bread crumbs

2 tablespoons sesame seeds (white or mixed)

2 tablespoons vegetable or olive oil

½cup canned pear halves, drained

Black pepper, to taste

To prepare bok choy: Fill large bowl with ice water. Trim ends of bok choy. Separate leaves and rinse. Add bok choy to large pot of boiling salted water; cook 30 seconds and drain. Transfer to ice water to stop cooking process. Drain on paper towels.

To prepare pear coulis: Place coconut milk, 1/3cup pears, lime juice, ginger and soy sauce in blender. Cover and blend 30 seconds.

To prepare tuna: Season with ½ teaspoon salt. Mix bread crumbs and sesame seeds on large plate. Cut tuna into two pieces. Coat both sides of steaks with mixture, pressing firmly so it adheres to tuna. Heat 2 tablespoons oil in large skillet set over medium-high heat. For medium-rare tuna, cook 1 to 2 minutes on each side. Remove to plate and cover to keep warm.

In same skillet, add bok choy and ½ cup pears. Cook 1 minute or until just heated through. Season with remaining salt and freshly ground black pepper.

To serve: Slice tuna thinly. Divide bok choy, pears and tuna between plates. Drizzle with coulis and serve.

Makes 4 servings.

Source: Recipe adapted from McCormick.

The Wichita Eagle

CHICKEN BURGERS WITH ORANGE PEEL AIOLI

With a filling of ground chicken and shredded apple, and a topping of orange-tinged mayo, this sandwich won't be mistaken for the usual backyard burger.

ORANGE PEEL AIOLI:

1/3cup mayonnaise

1 tablespoon orange juice

Grated zest of 1 orange

CHICKEN BURGERS:

1 lb. ground chicken or turkey

2/3cup shredded unpeeled Gala or Red Delicious apple

¼cup chopped red onion

¼teaspoon salt

¼teaspoon black pepper

4 Kaiser rolls

Optional garnishes: avocado slices, baby lettuce leaves, cooked bacon strips

To make the aioli: Combine mayo, orange juice and orange peel in a small bowl. Refrigerate until ready to use.

To make the burgers: Mix ground chicken, apple, onion, salt and pepper. Shape into 4 patties.

Grill burgers over medium heat until done. Serve on buns topped with aioli sauce, avocado, lettuce and bacon, if desired.

Makes 4 servings.

Source: Recipe adapted from McCormick.

The Wichita Eagle