A little Himalayan sea salt and freshly
ground cracked pepper and you have one quick crowd pleaser.
Not exact matches
Drizzle with the olive oil, lemon and season with Maldon salt and freshly
ground cracked black
pepper.
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt
Cracked black
pepper Coarse
ground white
pepper 1 pinch of red
pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
I popped it in the oven for about 5 minutes until the cheese melted, then topped it off with some chile flakes, green onions and more parmesan cheese as a garnish, and a few
cracks of freshly
ground black
pepper.
I popped it in the oven for about 5 minutes until the cheese was melted and then topped it off with some chile flakes, green onions and more parmesan cheese as a garnish, and a few
cracks of freshly
ground black
pepper.
I put a half English muffin into a personal size aluminium pie plate,
crack an egg onto it, fresh
ground pepper, a few sprinkles of whatever cheese (cheddar, mozarella, provolone), add some chopped crispy bacon or sausage bits, bake till done.
Add 5 - 6
grinds of
cracked black
pepper and remaining salt (about 1/8 tsp).
1 3/4 cups all - purpose flour 1/4 -1 / 2 teaspoon
ground cayenne
pepper 1/4 teaspoon freshly -
cracked black
pepper 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into cubes 8 ounces grated extra sharp cheddar cheese 1 teaspoon prepared dijon mustard
Ingredients 1 cup
cracked farro porridge 1/2 cup Greek yogurt 1 large egg 3 tablespoons fresh chives, minced 2 cups Gruyere cheese, shredded (6 ounces) 1/2 teaspoon freshly
ground pepper 3/4 cup Japanese panko bread crumbs Salt to taste Olive Oil 2 to 3 bunches of fresh salad greens, washed and ready to serve Method... Continued
5 tablespoons sweet paprika 1/4 cup coarse kosher salt 1/4 cup granulated garlic 2 tablespoons dried oregano 2 tablespoons dried thyme 2 tablespoons onion powder 2 tablespoons
cracked black
pepper 2 tablespoons
ground cayenne
pepper 2 tablespoons dried parsley
1 pound organic
ground turkey or chicken breast 1/2 pound organic
ground pork 1 organic egg beaten 1/4 red onion diced 1/2 -1 tsp minced garlic 1 - 2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/2 tsp
Cracked black
pepper Haas Avocado slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oil OVCO
2 acorn squash • Olive oil • Salt • Fresh
cracked black
pepper 1/4 onion, finely diced 1/4 lb extra lean
ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne
pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
Grind freshly
cracked black
pepper directly over each salad.
1 (8 ounce) can tomato sauce (without sugar) 1 (6 ounce) can tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon
ground sweet paprika 1 teaspoon sugar 1/4 teaspoon salt Fresh
cracked pepper to taste 2 Tablespoons olive oil 1 teaspoon white vinegar Place all the ingredients in a medium sized bowl and stir together.
Brush the sweet potato slices with olive oil, and sprinkle with sea salt and a
crack of freshly
ground black
pepper.
5 cups filtered water 1/2 cup raw cane sugar (or sweetener of choice e.g. raw honey) 10 cm piece fresh ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods,
cracked open 2 tsp whole cloves 2 tsp freshly
ground black
pepper 2 tsp
ground cinnamon 1 tsp
ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder pinch cayenne
pepper
1 packed cup of fresh cilantro leaves 1 cup raw cashews, soaked overnight 1 tablespoon fresh lemon juice 2 tablespoons apple cider vinegar 1 cup filtered water 1 clove of garlic 1/4 teaspoon
ground cumin few
cracks fresh black
pepper fine pink salt to taste (I used scant 1 teaspoon)
Ladle into bowls, swirl a heaping tablespoon of yogurt into each, and
grind on some fresh
cracked black
pepper.
The 20 best French recipes: part 1 Daniel Boulud's coq au vin Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp
cracked white
pepper tied up in a piece of cheesecloth with butcher's twinebacon 450g slab, cut into 2/3 cm slicespearl onions 1kgsmall button mushrooms 1 kg, cleaned and trimmeddry red wine 750mlruby port wine 375mlsalt and freshly
ground pepperolive oil 60mlplain flour 30gchicken stock 475mlveal or beef stock 475 ml You will need extra cheesecloth and butcher's twine.
ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly
cracked black
pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly
ground black
pepper (to taste)
5 cups cooked pinto beans, rinsed and drained 3 large cloves of garlic, minced 1/2 cup diced yellow onion 1 teaspoon dried oregano 1 teaspoon
ground cumin 1/2 teaspoon chili powder
cracks of fresh black
pepper
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or
cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium leek (white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly
ground black
pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly
ground black
pepper (to taste) 2 tablespoons unsalted butter
I use Campbell's tomato soup too... and add the reserved liquid to it - along with a good
grinding of
cracked pepper.
1 tb dried oregano pinch of sea salt and
crack of freshly
ground black
pepper 3 organic eggs, beaten (or for vegans measure 1/4 cup of chia seeds into a bowl and add 3/4 cup of fresh filtered water.
2 pounds head - on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon
ground cayenne chile 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly
cracked black
pepper (use a large
grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish
Add freshly
ground or
cracked black
pepper.
Juice of 1/2 lemon 1 teaspoon grated lemon rind 1 tablespoon chopped basil 2 tablespoons low fat natural yoghurt Freshly
ground or
cracked black
pepper, to taste
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed,
cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly
ground black
pepper (to taste)
4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly
ground or
cracked black
pepper, to taste 6 sheets filo pastry Olive or canola oil spray
Either in a spice grinder, a ziplock baggie or a pestle and mortar, gently
grind the spices, salt and
pepper until all the spices are
cracked.
For the dry rub: 2 tablespoons sweet paprika 2 tablespoons hot Hungarian paprika 2 tablespoons celery seed 2 tablespoons
cracked black
pepper 2 tablespoons
ground cumin 2 tablespoons brown sugar 1 tablespoon dried oregano 1 tablespoon
ground cayenne
pepper 1 tablespoon Colman's Dry Mustard 2 teaspoons sage 2 California Bay leaves, crumbled
this recipe calls for basil carrots onions and spinach, but I've also added to the base ingredients (
ground turkey, sausage, an egg, and almond flour) is chopped apples, mustard,
cracked black
pepper, and goat cheese and they were fabulous too.
Black
pepper comes in many forms; whole,
cracked and
ground.
1 tbsp vegetable oil 3 onions 2 tbsp toasted and
ground cumin 2 tbsp toasted and
ground coriander 1 tbsp chili flakes 1 tbsp salt 1 tbsp
cracked black
pepper 6 - 8 medium potatoes 1 rutabaga, diced 1 - 2 cups frozen peas
1 cup goat's milk (I used raw and organic) 2 egg yolks 1/3 cup olive oil 8 oz sheep's milk ricotta 1 cup unbleached organic flour (4 ounces) 1 cup stone
ground or whole wheat flour (4.5 ounces) 3/4 cup kalamata olives roughly chopped 3/4 zante currants 2 tablespoons raw sugar 1/2 teaspoon finely
ground sea salt 2 teaspoons fresh
cracked black
pepper zest of two lemons (I used meyer lemons) more sugar + sea salt for the top of the cake
Use the reduced maple anglaise sauce, but add a few generous
grinds of fresh
ground cracked black
pepper, and just follow the rest of the recipe.
1/4 cup olive oil (I used a chilli - infused one to give the salad a bit of a kick) 1/4 cup lemon juice 1 tsp honey 2 cloves garlic, crushed a couple of
grinds of sea salt Pinch
cracked black
pepper
250g boneless, skinless salmon in 1 cm cubes 125g smoked salmon or trimmings, scissor - snipped into strips 100g sliced, crustless fresh white bread, cut into cubes 4 tbsp double cream 1 tbsp extra-virgin olive oil Greaseproof paper 1⁄2 teaspoon
cracked white peppercorns or
ground black
pepper 20 chives (half scissor - snipped) and baby salad leaves, if liked 4x125ml ramekins, dariole moulds or heatproof pots