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Peppercorn Recipes & Cooking Page |
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Peppercorn Types:
Other Spices:
Item on the Specials page:
Site Links:
Pages of Interest: Peppercorn Recipes
Sea Salt Varieties
Salish NW Red Alder
smoked sea salt
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Cooking
Tips
Peppercorn Recipes:
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Ingredient:
Add peppercorns to a hot, dry skillet, stirring until toasted, about two or three minutes. Take care not to burn. Add the rest of the ingredients and bring to a boil, stirring occasionally. Simmer for 15 minutes, let stand until cool or overnight. Strain the oil through a sieve or coffee filter and store in a light and airtight container. Use twice as many green and pink peppercorns as black ones. Grind into a powder, coat meat with honey or olive oil, and rub ground peppercorns evenly into food. Sometimes nothing sounds better than a juice
peppercorn encrusted fillet minion or tuna steak. But too many raw
peppercorns can create a
palate burning experience if not done correctly. The heat from all that
pepper can be so strong that some of it most be removed before the food
can be safely consumed.
1 teaspoon garlic powder 1 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon equal parts freshly ground black, white, Green and Pink peppercorns 1/2 teaspoon dried oregano 1/2 teaspoon salt 2 teaspoons grated lemon zest Olive oil as needed
Combine all ingredients except lemon zest and oil and store in an airtight jar. Before use, add lemon zest, coat food with oil and rub spice mixture into it. Refrigerated overnight, or cook immediately.
Combine all the ingredients in a spice grinder or blender and grind to a coarse
meal.
Ingredients:
Preparation without meat drippings: Peppercorn sauce continued: Add remaining cracked black peppercorns, green peppercorns, and 3/4
cup cream to sauce pan. Continue cooking while constantly stirring until
sauce is reduced by half. You should now have about 3/4 of a cup
peppercorn sauce which can be added to all kinds of food.
Melt butter in sauce pan (or use it to deglaze a pan), add peppercorns, pimentos, and sun-dried tomatoes, and cook a couple of minutes stirring continuously. Slowly stir in heavy cream and reduce to desired thickness. Serve warm.
Melt one and 1/2 teaspoon butter in sauce pan (or use it to deglaze a pan), add remaining ingredients, and bring to boil being careful not ignite the brandy. Serve warm.
Mustard Green Peppercorn
Sauce
“This version of a classic
French sauce goes well with beef tenderloin, pork loin, sautéed chicken
breast, tuna and swordfish steaks. 3 shallots, minced Cook the shallots in the butter
in a small saucepan over medium-low heat, until they are soft and
translucent, about four minutes. Increase heat to medium-high; add the wine
and peppercorns (drained). Cook until mixture reduces by half, about five
minutes. Stir in the cream and mustard;
boil until the mixture reduces slightly, just enough to coat a spoon,
about three minutes. Season with salt.”
Mix all ingredients well and cool before use. * For a variation on this recipe substitute the last three ingredients for three teaspoons fancy mustard and 2 dashes Worcestershire sauce.
2 cups mayonnaise
Balsamic & Black Pepper Vinaigrette 1
tablespoon balsamic vinegar Ingredients:
1. Whisk the vinegar, lemon juice and olive oil together.
Crush the green peppercorns with a mortar and pestle or between two spoons.
Combine the remaining ingredients and mix well. Serve with raw vegetable.
3 lemons sliced into 1/8-inch-thick rounds 1/4 cup star anise 2 tablespoons plus 2 teaspoons black peppercorns 2 tablespoons plus 2 teaspoons pink peppercorns 1. Dry the lemons: Preheat oven to 200° F. Line a baking sheet with parchment paper. Place the lemon rounds on
the prepared baking sheet and bake, turning occasionally, until dry, about two hours.
2. Make the spice mix: Place all ingredients in a bowl and toss to combine. Store in an airtight
container for up to one year.
For a poaching liquid that adds subtle flavor to fish or chicken, combine this spice mix with a little white wine, chicken or
vegetable broth, and water or lemon juice.
Remove skin from chicken breasts and trim, pound to an even thickness between two sheets of waxed paper.
Cover breasts, leeks, and one tablespoon pink peppercorns with wine in a shallow glass pan. Marinate for
one to three hours.
Remove wine and top chicken with crushed rosemary, remaining peppercorns, and butter.
Bake at 150 degrees until done.
Click here for all recipes.
Click here for information about peppercorns and the plants they come from.
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