Sentences with phrase «black peppercorns until»

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

Sauté whole garlic, thyme, and black peppercorns until oil is fragrant.

Not exact matches

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.

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.

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

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.

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.

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

12 dry Thai chile peppers, seeded and soaked in warm water until softened 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns 1/2 cup chopped shallots 1/4 cup chopped garlic 3 stalks lemongrass, outer leaves and tops removed, minced 3 tablespoons peeled and chopped fresh galangal (or substitute fresh ginger) 2 tablespoons chopped cilantro 2 teaspoons Kaffir lime zest 1 teaspoon shrimp paste

Stir in the cracked black and pink peppercorns and fennel seeds and cook until seeds have crystallized, about 3 - 4 minutes.

Toast tea, cinnamon, bay leaves, cloves, caraway seeds, cumin seeds, pink peppercorns, Sichuan peppercorns, black peppercorns, fennel seeds, fenugreek seeds, grapefruit zest, and licorice root in a large skillet over medium - low, tossing constantly, until spices are fragrant and skillet just begins to smoke, about 3 minutes.

Then, add your coriander seed (1/2 cup), sesame seeds (1/2 cup), cumin seeds (1/4 cup), and whole black peppercorn (1tsp) to a skillet over medium low heat and stir until you can smell the spices, about 5 minutes.

Add sesame seeds, coriander seeds, cumin seeds, and whole black peppercorn to skillet over medium - low heat for about 5 minutes, or until you can smell the aroma of the spices.

Mark's Red Sauce Courtesy of Mark Brown Ingredients: 3 Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are soft.