Sentences with phrase «with black peppercorns»

Family and friends can indulge in savoury delights such as grilled sea scallops and mushroom tartare with balsamic, and red tuna Tataki with black peppercorns and Wakame salad.

Because the syrup is steeped with black peppercorns before glazing, it adds a nuanced floral quality along with a hint of heat.

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.

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).

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.

The candlelit space grew increasingly boisterous as we progressed from the amusing «Zucchini Fritter on Crème Fraiche with Cucumber Dill Lemonade Shot» to the surprising «Strawberry Shortcake with Black Peppercorn Semi-Freddo.»

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.

If you aren't familiar with garam masala, it's a warm spice blend comprised of cinnamon, cardamom, cloves, cumin, coriander, black peppercorn, nutmeg and red chiles.

Before packing them with beets and the brine, add the following to each jar: 1/2 teaspoon black peppercorns, 2 thyme sprigs, and 1 rosemary sprig.

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.

strawberries with balsamic & black pepper is one of my favorites... the idea of raspberries with pink peppercorns is great!

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.

While you could easily opt for a blend known as «rainbow» peppercorns rather than all black, you can't go wrong with this classic pepper.

These pink peppercorns became fashionable, more for their appearance than flavor, to put into glass peppermills along with black, white and green dried peppercorns.

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

Three varieties of pepper are recommended, but it works just fine with just coarsely crushed black peppercorns.

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.

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.

To «gotchabarbara»... the addition of your spices seems like a great idea (the black peppercorns, allspice berries, and cinnamon sticks), but it seems to me if you want the TRUE flavor of a preserved Meyer lemon, you would preserve it as directed, as the added spieces / aromatics might end up interfering with whatever you choose to do with them later.

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

I thinly slice my perfectly cooked Smithfield Roasted Garlic & Cracked Black Peppercorn Pork Tenderloin and place the tender pork on a flour tortilla, then I top it with fresh vegetables and herbs and a delicious drizzle of Garlic Ranch Dressing.

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.

Season the water with some salt, lemon, black peppercorn, and serrano chili.

The supple tannins linger with notes of mulberry, black peppercorn, and dark chocolate on the finish.

A zesty blend of rosemary, parsley and black peppercorn, with hearty pieces of garlic, onion and tomato.

3 green cardamom pods, cracked 1 (3 - inch) stick cinnamon 2 whole cloves 1/2 teaspoon anise seed 1 teaspoon black peppercorns 3 cups cold water 3 black teabags 3 chai teabags with black tea 3 cups boiling water 1-1/3 cups unsweetened almond milk, chilled 8 — 10 teaspoons agave syrup, preferably dark

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.

Instead of the usual smoky - sweet tomato - based barbecue sauce, Mike Sheerin bases his Asian - style version on oyster sauce, soy sauce and roasted garlic, with toasted black peppercorns added for heat.

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

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.

-- with a heady mix of peppercorns (you can substitute black pepper for all and it's still great).

Habanero Basting Sauce for Pork Chops 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

Sprinkle with pink peppercorns, if using; season with salt and black pepper.

Also fun is Anchorage Brewing's Galaxy White IPA, which is brewed with kumquats, coriander, and black peppercorns, then aged in French oak alongside Brettanomyces yeast.

Version 2 - Savory Brine: 1 3/4 cups white vinegar 1 3/4 cups granulated sugar 3/4 cup water black peppercorns (4 to 5 per half - pint jar) bay leaves (one per jar) 2 pounds Rainier sweet cherries with stems

This extremely hot sauce starts with Scorpion and Reaper Peppers, blending them with shallots, tart cherries, and tons of black peppercorn, rounded out with a dash of port wine.

4 serrano chiles, thinly sliced, with seeds removed 2 red sweet peppers, cut into 1 / 2 - inch pieces 1 or 2 celery ribs, sliced or julienned 1 or 2 carrots, sliced or julienned 1 medium head cauliflower, cut into small florets 1/2 cup salt 2 cloves garlic, slivered 3 teaspoons dried oregano 1 teaspoon red pepper flakes 1/2 teaspoon celery seeds 1 teaspoon crushed black peppercorns 1 cup white vinegar 1/2 olive oil (not extra-virgin) 1/2 cup grape seed or safflower oil

These pickled shrimp are flavored with sundried tomatoes, black peppercorn, and dill.

BLACK PEPPER I keep a pepper grinder filled with peppercorns for cracking over almost every dish.

1 - inch piece ginger, sliced thinly 4 - 6 whole cardamom pods, cracked 4 - 6 whole black peppercorns 1 cinnamon stick 3 - 4 whole cloves (do not overdo it with the cloves or it will taste like mouthwash) a few fennel seeds 4 cups filtered water Black, green or red tea (optional) Honey, maple syrup or coconut sugar (optional) Coconut or other plant - basedblack peppercorns 1 cinnamon stick 3 - 4 whole cloves (do not overdo it with the cloves or it will taste like mouthwash) a few fennel seeds 4 cups filtered water Black, green or red tea (optional) Honey, maple syrup or coconut sugar (optional) Coconut or other plant - basedBlack, green or red tea (optional) Honey, maple syrup or coconut sugar (optional) Coconut or other plant - based milk

Grilled fish are stuffed with fresh lemons and aromatic herbs, seasoned with fleur de sel and fresh cracked black peppercorn.

These little slabs of cheddar, dotted with smoked whole black peppercorns, are so savory they're almost meaty.

Pour off fat from pan, add 1/2 cup water, and stir, scraping up browned bits; add liquid to pot along with parsley, thyme, bay leaves, and black peppercorns.

1 cinnamon stick 1 star anise 1 tablespoon coriander seeds 1 teaspoon cumin seeds 2 whole cloves 3 green cardamom pods 2 black peppercorns 2 cups coconut milk 2 teaspoons turmeric powder 1 - inch fresh ginger root — peeled, sliced and crushed with a knife 1/4 cup plus 1 tablespoon maple syrup 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder

To offset the deep, jammy flavor of the blackberries in this soda, Wallace pairs the fruit with assertive black peppercorns and bay leaves, which bring out its savory side.

Step 1) after the oil is warm: Start with cardamon (and I would then increase the pod number to 4 or 5), about 3 black peppercorns, the cinnamon (and remember to break the cinnamon stick in half — and Indian cinnamon sticks work better), 2 dried red chillies (I guess this is optional), and one or two cloves.

Cook with onions, garlic, ginger, black peppercorn, cayenne pepper, allspice, curry, and turmeric.