Pepper should be added to cooked dishes towards the end of cooking to prevent creating a bitter flavor, which can occur when pepper is cooked too long.

Cooking pepper for more than two hours can cause it to loose its flavor and aroma completely!

Wrap whole peppercorns in a "cheese cloth bag" for simmering in soups or stews.

Pepper will have a amplified flavor after food it is in has been frozen.

Add to any savory dish, hot or cold. Seafood to vegetarian fair, everything taste better with a little bit of pepper!

Try adding pink peppercorns to dishes and sauces to add color, or keep your light colored dishes and sauces light with white peppercorns.

Freshly ground pepper goes surprisingly well on fresh fruit. This is especially true for pink peppercorns, they are a common ingredient in fruit sauces and as a garnish for fruit dishes.

Try Lightly toasting peppercorns before use.

Click here for information about peppercorns and the plants they come from.

Peppercorn Recipes:

 Peppercorn Oil (Essence)

Ingredient:

6 tablespoons Black Peppercorns

2 cups Vegetable Oil

2 tablespoons dried and crushed hot peppers

2 1/2 tablespoons Freshly grated Ginger

2 tablespoons chopped green onions

Add peppercorns to a hot, dry skillet, stirring until toasted, about 2 or 3 minutes. Take care not to burn. Add the rest of the ingredients and bring to a boil while 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.

Peppercorn crusts

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 nice peppercorn encrusted fillet minion or tuna steak. But this 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 .
The heat of pepper can be tamed by simmering the cracked corns in oil for 10 to 15 minutes. This process quickly degrades the compounds which makes pepper hot while leaving most of the other flavors intact. Thoroughly drain the oil from the peppercorns to further reduce the their heat.

Peppercorn rub

1 tablespoon paprika

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 a air tight jar. before use, add lemon zest, coat food with oil and rub spice mixture into it. Refrigerated overnight, or cook immediately.

Mixed Peppercorn Rub for Beef

2 tablespoons black peppercorns
2 tablespoons white peppercorns
1 tablespoon pink peppercorns
1 tablespoon mustard seeds
1 teaspoon garlic powder
1 teaspoon kosher salt

Combine all the ingredients in a spice grinder or blender and grind to a coarse meal.

Rainbow Peppercorn Sauce (s)

Ingredients:

6 tsp. Fresh cracked black peppercorns
3 Tbsp. dried green peppercorns soaked in 1/4 wine
3/4 cup heavy cream
2 cups white wine (dry)
2 Tbsp. butter

Preparation with meat drippings:

If the sauce is intended for meat such as steaks, marinade by pressing a few cracked black peppercorns into them and coating in olive oil. Let stand for several hours.

If meat is cooked in a pan, deglaze the pan when cooking is completed and meat has been removed, with 1 cup of the wine and reduce to half over medium heat. See peppercorn sauce continued.

Preparation without meat drippings:
Add butter to a sauce pan and let lightly brown, deglaze with1 cup of the wine and reduce to half over medium heat..

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.

Enjoy!

Pink Peppercorn Sauce

2 1/2 teaspoons butter

1 teaspoon crushed pink peppercorns

1 teaspoon finely chopped pimentos

1 teaspoon finely chopped sun-dried tomatoes

4 ounce heavy cream

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.

Green Peppercorn Sauce

1 1/2 teaspoon butter

1 teaspoon crushed green peppercorns

1 teaspoon parsley, chopped

2 ounces brandy or white wine

Melt 1 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, saut�ed chicken breast, tuna and swordfish steaks.

3 shallots, minced

2 teaspoons butter

1/3 cup dry white wine

1 tablespoon green peppercorns (re-hydrate dried green peppercorns in a small amount of warm water for one hour prior to use)

� cup whipping cream

1 tablespoon Dijon mustard

� teaspoon salt or to taste

Cook the shallots in the butter in a small saucepan over medium-low heat, until they are soft and translucent, about 4 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 3 minutes. Season with salt.�

Written by John Kessler of Cox News Service and republished in The Chicago Tribune, February 23, 2005

Peppercorn Salad Dressings

Peppercorn Dressing

3/4 cup Buttermilk
1/2 cup Mayonnaise
2 teaspoons Freshly ground black pepper
1 teaspoon Garlic powder
1 teaspoon Onion powder
1/2 teaspoon Cayenne pepper

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.

Parmesan Peppercorn Dressing (dressing, parmesan peppercorns)

2 cups mayo
1/2 cup whole milk
1/4 cup water
2 tb grated parmesan
1 tb freshly ground black peppercorns
1 tb white vinegar
1 teaspoon fresh lemon juice
1 teaspoon finely chopped onion
1 teaspoons garlic salt

Mix all ingredients well and cool before use.

Balsamic & black pepper vinaigrette

1 tbsp balsamic vinegar


1/4 tsp salt


freshly ground black pepper


4 tbsp extra-virgin olive oil


  Mix all ingredients well just prior to serving.

Pink Peppercorn Vinaigrette

Ingredients

1 Tablespoon red wine vinegar
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
2 small shallots, very thinly sliced
2 Tablespoons pink peppercorns, slightly crushed
freshly ground pepper
1/2 cup flat leaf parsley, finely chopped

1. Whisk the vinegar, lemon juice and olive oil together.

2. Add the chopped parsley and pink peppercorns.

3. Season to taste with salt and pepper.

Honey-Mustard Peppercorn Dressing

2-1/2 cups fine Dijon mustard

9-1/2 ounces extra-grainy Dijon mustard

3/4 honey

2 tablespoons cracked black pepper

1 tablespoon dried tarragon leaves

Combine all ingredients well and store refrigerated

Peppercorn Dip

1 Tablespoon whole green peppercorns

3 Tablespoons skim milk

1 Tablespoon lemon juice

8 ounces soft cream cheese

1/4 teaspoon garlic powder

  Crush the green peppercorns with a mortar and pestle or between two spoons.

Combine the remaining ingredients and mix well. Serve with raw vegetable.

Pink Peppercorn Spice Mix

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
2 tablespoons coarse sea salt
2 teaspoons brown mustard seeds

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 2 hours.

2. Make the spice mix: Place all ingredients in a bowl and toss to combine. Store in an airtight container for up to 1 year

For a poaching liquid that will add subtle flavor to fish or chicken, combine this spice mix with a little white wine, chicken or vegetable broth, and water or lemon juice.

Pink Peppercorn Chicken

4 boneless chicken breasts
2 cups dry white wine
5 medium leeks, rinsed and julienne in 1-inch strips
2 tablespoons rosemary
2 tablespoons pink peppercorns
2 tablespoons unsalted butter

Remove skin from chicken breasts and trim, pound to an even thickness between 2 sheets of waxed paper. Cover breasts, leeks, and 1 tablespoon pink peppercorns with wine in a shallow glass pan. Marinate for 1 to 3 hours.

Remove wine and top chicken with crushed rosemary, remaining peppercorns, and butter.

Bake at 150 degrees until done.

Click here for information about peppercorns and the plants they come from.

Peppercorns

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