Sentences with phrase «black peppercorns in»

I added cracked black peppercorns in mine... next time adding chopped walnuts and feta cheese.

One version is made by steeping whole black peppercorns in vodka.

Toast the cumin and coriander seed along with the black peppercorns in a dry frying pan over a medium heat until they smell toasted — anything up to 5 minutes.

Not exact matches

Black pepper is necessary to absorb the key antioxidants in most spices and foods, including turmeric, so get a pepper grinder and fill it with Tellicherry peppercorns.

However, in English the word pepper is either plural («give me some peppers») or modified by either chile or chili, so the possibility of confusing green pods with black peppercorns is remote.

Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.

The typical ingredients found in a Baharat mix are allspice, black peppercorns, cardamon seeds, cassia bark, cloves, coriander seeds, cumin seeds, nutmeg, dried red chili peppers and paprika.

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.

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).

In a large pot place the pork ribs, 2 garlic cloves, whole black peppercorns and 1/2 teaspoon of salt.

You know that peppers and peppercorns are the hot in your spicy, but did you know that a peppercorn is actually the fruit of a black pepper plant?

1 tablespoon whole black peppercorns 9 sticks cinnamon 1 tablespoon whole cloves 1/2 teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3 black cardamom pods (optional) 2 tablespoons dried ginger powder Combine all ingredients in a spice grinder or a powerful blender and process into a fine powder.

Ingredients: 7 - 8 stalks celery, washed and thinly sliced (about 3 cups) / 1 T black peppercorns, lightly crushed / 8 green cardamom pods, lightly crushed / 3/4 cup superfine sugar / 1 1/4 cup water / 1 large lemon, zest in strips, then juiced / seltzer water / Inner celery leaves and stalks for garnish.

Although they keep for up to a year when sealed in glass jars, black peppercorns quickly lose their aroma, taste, and pungency after they are ground.

Black peppercorns as we know them are the dried unripe berries of the Piper nigrum vine, a tropical perennial climber that can reach over 30 feet in height.

The wonderful magic of black pepper is that when the green, unripe peppercorns are put out in the sun to dry, an enzyme contained within the pericarp (outer skin) of the peppercorns turns them black and creates the volatile oil piperine.

Grind together the cloves, black peppercorns, and malagueta pepper in a spice mill.

When dried in the sun, or in ovens, these peppercorns remain creamy - white, because there is no enzyme there to turn them black.

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.

Black peppercorns are used extensively in the manufacture of food items such as pickles, soups, meats, sausages, dressings, and baked goods.

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

Make the chicken: In a small skillet, toast the black peppercorns, coriander, cumin and mustard seeds over medium heat until fragrant, 2 to 3 minutes.

Basically, it is any meat or any combination of meats that is braised and simmered in vinegar, soy sauce, lots of garlic, black peppercorn, and bay leaves.

In this recipe we use cinnamon sticks, fresh ginger, black peppercorns, cloves, and cardamom.

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

To make the marinade, blend the dried chilli, mushroom and black peppercorns to a powder in a spice grinder and add to a medium bowl.

Chinese five spice blend contains cinnamon, star anise, fennel, szechuan peppercorns and cloves, so you can either leave it out of the recipe completely, or add a few shakes of ground cinnamon, ground fennel, and black pepper (whole szechuan peppercorns can be found in Asian grocery stores, but if you don't have them, more black pepper will add a little extra heat).

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.

Place 2 teaspoons black peppercorns and 2 teaspoons Szechuan peppercorns in the pan and toast until fragrant, 2 to 3 minutes.

In a small - size saucepan over medium - high heat, combine the water, red wine vinegar, sugar, salt, thyme and black peppercorns.

Make the baharat - spiced sugar: Toast the black peppercorns, cumin seeds, coriander seeds and cloves in a small skillet over medium heat until fragrant, 2 to 3 minutes.

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

Make the jerk marinade: In a spice grinder or with a mortar and pestle, grind the allspice and black peppercorns until coarsely ground.

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

In a saucepan over medium heat, add the vegetable oil and once the oil simmers, add achiote pepper, garlic cloves, cloves, cinnamon stick, black peppercorns, cumin, paprika, chili powder, oregano, and garlic powder and cook, tossing and stirring, until fragrant, about 2 minutes.

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.

3 cups white wine (beer may also be used for a variation) 1/2 teaspoon black peppercorns 3 bay leaves 1 cup water Optional: 1 package of tempeh or other veggie meat: baked tofu, sausage, seitan, cut in chunks Dijon mustard Horseradish

1/2 cup peeled and diced horseradish 1/2 cup peeled and diced garlic 1/2 cup peeled and diced onion 1/4 cup peeled and diced ginger 1/4 cup peeled and diced turmeric 1 habanero chile, split in half 1 orange, quartered and thinly sliced crosswise 1/2 lemon, quartered and thinly sliced crosswise 1/2 cup chopped parsley 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 1 teaspoon black peppercorns 2 to 3 cups raw unfiltered apple cider vinegar (at least 5 % acidity) 1/4 cup raw honey, or more to taste

Make the pickled rhubarb: In a small saucepan over medium heat, combine the water, vinegar, sugar, salt, mustard seeds, black peppercorns and garlic.

Toast the coriander, cumin, allspice, cloves, black peppercorns and fennel seeds in a dry skillet for about 1 - 2 minutes, until fragrant.

For daikon: 2/3 cup (150 mL) rice vinegar 2 tbsp superfine sugar 2 tsp pink peppercorns 3 whole cloves, gently crushed 1 red chili, seeded and finely chopped 1/2 daikon, peeled and julienned (5 1/2 oz / 160 g) Doarse sea salt and black pepper 1 Granny Smith apple, cored, very thinly sliced lengthwise (5 oz / 140 g) and soaked in water with 1 tsp lemon juice 6 round red radishes, thinly sliced (1 3/4 oz / 50 g) 1 oz (30 g) red baby chard leaves (or mâche) 3 tbsp olive oil 12 jumbo sea scallops (1 lb 3 oz / 540 g)

Coarsely grind coriander seeds, black peppercorns, fennel seeds, and Sichuan peppercorns in spice mill or with mortar and pestle.

Toss 3/4 cup Silver Swan soy sauce (or any kind, but this was what my family uses — it's made in the Philippines — and it adds a slightly sweeter flavor), 1 cup rice vinegar, 15 garlic cloves, 2 tablespoons black peppercorns, 3 bay leaves, 3 Thai chiles (more or less depending on your heat sensitivity), 2 tablespoons palm sugar (if you can't find it at the store, sugar in the raw will work), and a 2 - inch piece of ginger with 8 chicken drumsticks in a plastic bag and marinate — no bowl or pan washing required.