Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon
black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon
salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole
black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped
Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
If you want to do it yourself, take three egg yolks (or one to two whole eggs), two to three cloves of
black garlic, a few
black peppercorns, some
salt, and a little lemon juice.
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups of water 1 bay leaf 8
black peppercorns 1/3 cup chopped flat - leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons
salt 1/2 teaspoon fresh ground
black pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
Lovely gorgeous focaccia... I use crushed
black peppercorns but never used rock
salt... will do that next time.
1 pound kumquats 1 1/2 cups white vinegar 1/2 cup turbinado sugar 1 teaspoon Kosher
salt 6
black peppercorns 6 cloves 1 star anise pod 1 thin slice fresh ginger
Having taken a vacation cooking school class at LaVerenne when it was on the Left Bank, we used had a stainless spice box with 5 separate cup compartments (
black + white
peppercorn / coarse + fine
salt / whole nutmeg) with a slide - in nutmeg grater.
Great for dipping with olive oil, this dukkah recipe is a crumbly nut and spice blend typically associated with Egypt - hazelnuts, cariander seeds, sesame seeds, cumin seeds,
black peppercorns, fennel seeds, dried mint leaves, and
salt.
To make them, all you need to do is thinly slice a few shallots, cover them in raw cider vinegar and add some seasonings (I keep it simple with
black peppercorns, pink
salt and Demerara sugar).
It is flavored with whole and crushed
black peppercorns, garlic and
salt, hand - tied and aged for up to 40 days.This authentic delicacy can be served as an appetizer with grilled vegetables, sun - dried tomatoes and olives.
In a large pot place the pork ribs, 2 garlic cloves, whole
black peppercorns and 1/2 teaspoon of
salt.
1 1/2 pounds tri-tip steak 2 tablespoons coarse sea
salt 1/2 tablespoon pink or
black peppercorns, crushed 1 tablespoon brown sugar 1 teaspoon fresh ginger, peeled and grated
Ingredients: Organic Beef Bones, Organic Onion, Organic Carrot, Organic Celery, Organic Leeks, Lemongrass, Thyme, Garlic, Organic Parsley, Ancho Chili, Organic Cider Vinegar, Organic Bay Leaf, Organic
Black Peppercorns,
Salt.
1 cup dry white wine 1 shallot, minced 6 - 8 pink
peppercorns 1 fresh bay leaf 1/2 teaspoon sea
salt 1 stick unsalted butter Sea
salt and freshly ground
black pepper Preheat the oven to 400 degrees
8 venison loin chops
salt pepper Baste: 1/2 cup olive oil 2 cloves garlic, chopped & lightly browned 1 sprig rosemary 1 sprig thyme 2 teaspoons
black peppercorns
2 quarts water, divided 1/2 cup (4.95 ounces or 140 grams) coarse kosher
salt 1/2 cup dark brown sugar, packed 4 Turkish bay leaves, crumbled 1 tablespoon whole
black peppercorns 4 cloves garlic, minced 2 level teaspoons pink
salt
1/4 cup ground annatto seeds 1 tablespoon dried Mexican oregano 10 whole
black peppercorns 1/2 teaspoon
salt 1 (1 - inch) stick canela 4 whole cloves 2 whole allspice berries 1/2 teaspoon cumin seeds 3 cloves garlic, chopped 3 tablespoons distilled white vinegar
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons dried basil 1 teaspoon dried oregano 10 Tellicherry
peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher
salt and freshly ground
black pepper to taste
6 cloves garlic 1 2 - inch piece of ginger, peeled 4
black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder
Salt to taste
10 dried chipotle chiles 4 mulato chiles, or substitute anchos 1/2 onion, chopped 10 cloves garlic 1 tablespoon sesame seeds 10
black peppercorns 10 cumin seeds 1/2 cinnamon stick 1 teaspoon Mexican oregano 1/2 teaspoon
salt 2 tablespoons olive oil 1/4 cup tablespoon vegetable oil 1/4 cup vinegar 1 cup water
4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons
salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white
peppercorns 1 teaspoon freshly ground
black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried thyme
Dry - roast the cumin, mustard, turmeric,
black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and
salt, and puree to a smooth paste.
In a large saucepan, over medium - high heat, add white vinegar, sugar, red chili flakes,
black peppercorns, coriander seeds and
salt.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher
salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole
black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher
salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10
black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher
salt
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped
Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon
black peppercorns) Freshly ground white pepper
FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse
salt 1 tablespoon whole
peppercorns 1/4 teaspoon ground
black pepper 6 dried bay leaves
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher
salt • 1/2 teaspoon
black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
2 T. white wine vinegar (make sure your vinegar is gluten free if you are gluten - sensitive) 1/4 c. olive oil
Salt and
black pepper to taste 3/4 c. white vinegar 3 T. sugar A few each:
peppercorns, coriander seeds, cloves (optional) 1 small red onion, halved and thinly sliced 2 T. chopped fresh mint 1/2 c. walnuts, toasted (optional)
Quick and Clean Veggie Broth 1 medium yellow or white onion, peeled and quartered 3 medium carrots, peeled and cut into chunks 4 cloves garlic, peeled 1 tablespoon extra virgin olive oil 6 cups water 2 bay leaves 1 1/2 teaspoons coarse
salt 1/2 teaspoon whole
black peppercorns
In each of two hot, sterilized canning jars, place 1 lemon slice, 1/2 teaspoon
salt, 1 tablespoon sugar, 1 garlic clove, 1/2 teaspoon mustard seed, 1/8 teaspoon red pepper flakes, 6
black peppercorns, and 1 whole clove.
Riffs on classic snacks hit the spot, like spicy fried chickpeas ($ 5) sprinkled with garam masala, cayenne and
salt, duck wings ($ 12) slathered in a
black peppercorn and ginger glaze and Thai pork sliders ($ 12), Berkshire pork patties topped with pickled carrots, cucumber and peanut sauce.
Mix water, rice vinegar, sugar, sea
salt, turmeric powder,
black peppercorns and bay leaves in a pot.
Make the pickled eggs: In a medium saucepan set over medium heat, add the water, rice vinegar, mustard seeds,
black peppercorns, allspice berries, bay leaves, sugar and
salt.
Add 10
black peppercorns and 10 whole coriander seeds, 1/2 tsp
salt and bay leaf.
Ingredients Overnight
salt mix: 6 Tbsp coarse kosher
salt (4 tablespoons if finer - grained kosher
salt) 1 Tbsp fresh rosemary, minced 1 Tbsp fresh sage, minced 1 Tbsp fresh thyme leaves 3 small bay leaves, coarsely torn 1 tsp
black peppercorns, crushed 1 tsp finely grated lemon peel
In a small - size saucepan over medium - high heat, combine the water, red wine vinegar, sugar,
salt, thyme and
black peppercorns.
8 ounces mozzarella (ciliegine or bocconcini), drained 2 - 3 tablespoons chopped fresh herbs (basil, chives, rosemary, oregano) 1 garlic clove, peeled and bruised 1/2 teaspoon
black peppercorns 1/4 teaspoon kosher
salt 1/2 teaspoon red pepper flakes 1/3 -1 / 2 cup olive oil
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp
salt more
salt and freshly ground
black pepper to taste for the marinade 1 tsp
salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground
black pepper 1/2 tsp ground Sichuan
peppercorn
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful
salted capers (rinsed and coarsely chopped) ground green
peppercorns to taste (honestly,
black pepper is probably fine)(lots!)
1 1/2 pounds tricolor baby potatoes 3 cloves garlic, smashed 2 tablespoons kosher
salt 1 sprig fresh thyme 1 bay leaf 4
black peppercorns 1/3 cup extra virgin olive oil 3 tablespoons white wine vinegar 1 1/2 teaspoons stone - ground mustard 1 tablespoon agave nectar 1/2 cup minced fresh parsley leaves 1/4 cup minced scallions Freshly ground
black pepper
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher
salt and freshly ground
black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon
black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
2 pounds of stew meat Red wine (about 3 cups) 2 bay leaves
Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or white / red potatoes 1 tsp of whole
peppercorns (white or
black) 1 tsp ground cumin 1 tsp dried Rosemary
This Truffle Steak Au Poivre has a crust made with crushed
black peppercorns, cooked in butter and 7 Barrels White Truffle Oil, then drizzled with a luscious pan sauce made with 7 Barrels traditional balsamic vinegar, shallots, beef broth and more butter, sprinkled with coarse sea
salt and chopped fresh herbs.
Make the chicken - and - poblano filling: In a large saucepan, combine the chicken legs, onion, garlic, 5 teaspoons of
salt,
black peppercorns, cilantro and bay leaf.
Ingredients: 2 tablespoons pine nuts 2 tablespoons fresh dill, minced 2 tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes in oil, chopped (measure out only the tomatoes, not the oil, but don't pat the tomatoes dry before chopping — the residual oil is flavorful and will help hold the ingredients together) Coarse sea
salt 6 oz feta cheese A few grinds of fresh
black peppercorns Olive oil to taste
2 tablespoons olive oil 5 pound grass - fed arm roast Kosher
salt and freshly ground
black pepper, to taste 5 garlic cloves 8 star anise 3 whole cloves 2 cinnamon sticks 1/2 teaspoon Szechwan
peppercorns 3 cups water 1/2 cup tamari 2 tablespoons honey 2 tablespoons freshly chopped cilantro
In a small bowl, combine the
salt, garlic powder,
black peppercorns, curing
salt, Thai chiles and fish sauce.
Place chicken pieces, 1/2 of the onion cut into slices, 2 cloves of the garlic, the bay leaf,
black peppercorns and 2 teaspoons of the
salt in a large saucepan.
Season the water with some
salt, lemon,
black peppercorn, and serrano chili.
Make the pickled rhubarb: In a small saucepan over medium heat, combine the water, vinegar, sugar,
salt, mustard seeds,
black peppercorns and garlic.