Peppercorn Recipes

and Cooking Page

Cooking Tips:

Pepper should be added to cooked dishes towards the end of cooking to prevent creating a bitter flavor, which can occur when pepper is cooked too long. 

Cooking pepper for more than two hours can cause it to lose its flavor and aroma completely!

Wrap whole peppercorns in a "cheese cloth bag" for simmering in soups or stews.

Pepper will have a amplified flavor after food it is in has been frozen.

Add to any savory dish, hot or cold. Seafood to vegetarian fair, everything tastes better with a little bit of pepper!

Try adding pink peppercorns to dishes and sauces to add color, or keep your light colored dishes and sauces light with white peppercorns.

Freshly ground pepper goes surprisingly well on fresh fruit. This is especially true for pink peppercorns. They are a common ingredient in fruit sauces and as a garnish for fruit dishes.
 

Try lightly toasting peppercorns before use.
 

Peppercorn Recipes

Peppercorn Steaks

YIELD Makes 4 servings
INGREDIENTS
2  tablespoons olive oil
1  to 2 teaspoons cracked pink or black peppercorns or freshly ground pepper
1  teaspoon minced garlic
1  teaspoon dried herbs, such as rosemary or parsley
4  boneless beef top loin (strip) or ribeye steaks (6 ounces each)
1/4  teaspoon salt

PREPARATION:

1. Combine oil, peppercorns, garlic and herbs in small bowl. Rub mixture on both sides of each steak. Cover and refrigerate.
2. Prepare grill for direct cooking.
3. Place steaks on grid over medium heat. Grill, uncovered, 10 to 12 minutes for medium-rare to medium or to desired doneness, turning occasionally. Season with salt after cooking.


Peppercorn Oil (Essence)

Ingredient:

6 tablespoons 
BlackPeppercorns
2 cups Vegetable Oil
2 tablespoons dried and crushed hot peppers
2 1/2 tablespoons Freshly grated Ginger
2 tablespoons chopped green onions
 

Add peppercorns to a hot, dry skillet, stirring until toasted, about 2 or 3 minutes. Take care not to burn. Add the rest of the ingredients and bring to a boil while stirring occasionally. Simmer for 15 minutes let stand until cool or overnight. Strain the oil through a sieve or coffee filter and store in a light and airtight container.

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Peppercorn crusts

Use twice as many green and pink peppercorns as black ones. Grind into a powder, coat meat with honey or olive oil, and rub ground peppercorns evenly into food.

Sometimes nothing sounds better than a nice peppercorn encrusted fillet minion or tuna steak. But this can create a palate burning experience if not done correctly. The heat from all that pepper can be so strong that some of it must be removed before the food can be safely consumed .

The heat of pepper can be tamed by simmering the cracked corns in oil for 10 to 15 minutes. This process quickly degrades the  compounds which makes pepper hot while leaving most of the other flavors intact. Thoroughly drain the oil from the peppercorns to further reduce their heat.  

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Peppercorn rub

1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon equal parts freshly ground 
black, white, green and pink peppercorns
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 teaspoons grated lemon zest.
olive oil as needed

 
Combine all ingredients except lemon zest and oil and store in a air tight jar. Before use, add lemon zest, coat food with oil and rub spice mixture into it. Refrigerate overnight, or cook immediately. 

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Mixed Peppercorn Rub for Beef


2 tablespoons black peppercorns
2 tablespoons white peppercorns
1 tablespoon pink peppercorns
1 tablespoon mustard seeds
1 teaspoon garlic powder
1 teaspoon kosher salt

Combine all the ingredients in a spice grinder or blender and grind to a coarse meal.

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Rainbow Peppercorn Sauce (s)

Ingredients:

6 tsp. Fresh cracked black peppercorns
3 Tbsp. dried green peppercorns soaked in 1/4 wine
3/4 cup heavy cream
2 cups white wine (dry)
2 Tbsp. butter

Preparation with meat drippings:

If the sauce is intended for meat such as steaks, marinade by pressing a few cracked black peppercorns into them and coating in olive oil. Let stand for several hours.

If meat is cooked in a pan, deglaze the pan when cooking is completed and meat has been removed, with 1 cup of the wine and  reduce to half over medium heat. See peppercorn sauce continued.

Preparation without meat drippings:
Add butter to a sauce pan and let lightly brown, deglaze with1 cup of the wine and  reduce to half over medium heat..

Peppercorn sauce continued:

Add remaining cracked black peppercorns, green peppercorns, and 3/4 cup cream to sauce pan. Continue cooking while constantly stirring until sauce is reduced by half. You should now have about 3/4 of a cup peppercorn sauce which can be added to all kinds of food.

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Pink Peppercorn Sauce

2 1/2 teaspoons butter
1 teaspoon crushed pink peppercorns
1 teaspoon finely chopped pimentos
1 teaspoon finely chopped sun-dried tomatoes
4 ounce heavy cream


Melt butter in sauce pan (or use it to deglaze a pan), add peppercorns, pimentos, and sun-dried tomatoes, and cook a couple of minutes stirring continuously.  Slowly stir in heavy cream and reduce to desired thickness.


Serve warm. 

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Green Peppercorn Sauce

1 1/2 teaspoon butter
1 teaspoon crushed green peppercorns
1 teaspoon parsley, chopped
2 ounces  brandy or white wine


Melt 1 1/2 teaspoon butter in sauce pan (or use it to deglaze a pan), add remaining ingredients, and bring to boil being careful not ignite the brandy.


Serve  warm.

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Mustard Green Peppercorn Sauce 
 
This version of a classic French sauce goes well with beef tenderloin, pork loin, sautéed chicken breast, tuna and swordfish steaks. 

3 shallots, minced
2 teaspoons butter
1/3 cup dry white wine
1 tablespoon green peppercorns (re-hydrate dried green peppercorns in a small amount of warm water for one hour prior to use)
½ cup whipping cream
1 tablespoon Dijon mustard
¼ teaspoon salt or to taste 


Cook the shallots in the butter in a small saucepan over medium-low heat, until they are soft and translucent, about 4 minutes. Increase heat to medium-high; add the wine and peppercorns (drained). Cook until mixture reduces by half, about five minutes.

Stir in the cream and mustard; boil until the mixture reduces slightly, just enough to coat a spoon, about 3 minutes. Season with salt. 

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Peppercorn Salad Dressings

Peppercorn Dressing

3/4 cup Buttermilk
1/2 cup Mayonnaise
2 teaspoons Freshly ground black pepper
1 teaspoon Garlic powder
1 teaspoon Onion powder
1/2 teaspoon Cayenne pepper

Mix all ingredients well and cool before use.

* for a variation on this recipe substitute the last three ingredients for three teaspoons fancy mustard and 2 dashes Worcestershire sauce.

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Parmesan Peppercorn Dressing (dressing, parmesan peppercorns)      

2 cups mayo
1/2 cup whole milk
1/4 cup water
2 tb grated parmesan
1 tb freshly ground black peppercorns
1 tb white vinegar
1 teaspoon fresh lemon juice
1 teaspoon finely chopped onion
1 teaspoons garlic salt

Mix all ingredients well and cool before use.

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Balsamic & black pepper vinaigrette 

1 tbsp balsamic vinegar
1/4 tsp salt
freshly ground black pepper
4 tbsp extra-virgin olive oil

Mix all ingredients well just prior to serving.

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Pink Peppercorn Vinaigrette

Ingredients

1 Tablespoon red wine vinegar
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
2 small shallots, very thinly sliced
2 Tablespoons pink peppercorns, slightly crushed freshly ground black pepper
1/2 cup flat leaf parsley, finely chopped

1. Whisk the vinegar, lemon juice and olive oil together.

2. Add the chopped parsley and pink peppercorns.

3. Season to taste with salt and pepper.

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Honey-Mustard Peppercorn Dressing

2-1/2 cups fine Dijon mustard
9-1/2 ounces extra-grainy Dijon mustard
3/4 honey
2 tablespoons cracked black pepper
1 tablespoon dried tarragon leaves
Combine all ingredients well and store refrigerated
 
Peppercorn Dip

1 Tablespoon whole green peppercorns
3 Tablespoons skim milk
1 Tablespoon lemon juice
8 ounces soft cream cheese
1/4 teaspoon garlic powder

Crush the green peppercorns with a mortar and pestle or between two spoons. Combine the remaining ingredients and mix well. Serve with raw vegetable.

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Pink Peppercorn Spice Mix

3 lemons sliced into 1/8-inch-thick rounds
1/4 cup star anise
2 tablespoons plus 2 teaspoons black peppercorns
2 tablespoons plus 2 teaspoons pink peppercorns
2 tablespoons coarse sea salt
2 teaspoons brown mustard seeds 


1. Dry the lemons: Preheat oven to 200° F. Line a baking sheet with parchment paper. Place the lemon rounds on the prepared baking sheet and bake, turning occasionally, until dry -- about 2 hours.

2. Make the spice mix: Place all ingredients in a bowl and toss to combine. Store in an airtight container for up to 1 year

For a poaching liquid that will add subtle flavor to fish or chicken, combine this spice mix with a little white wine, chicken or vegetable broth, and water or lemon juice.

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Pink Peppercorn Chicken

4 boneless chicken breasts
2 cups dry white wine
5 medium leeks, rinsed and julienne in 1-inch strips
2 tablespoons rosemary
2 tablespoons pink peppercorns
2 tablespoons unsalted butter

Remove skin from chicken breasts and trim, pound to an even thickness between 2 sheets of waxed paper. Cover breasts, leeks, and 1 tablespoon pink peppercorns with  wine in a  shallow glass pan. Marinate for 1 to 3 hours.

Remove wine and top chicken with crushed rosemary, remaining peppercorns, and butter.   Bake at 150 degrees until done.

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CHICKEN BREASTS IN GREEN PEPPERCORN SAUCE  


Pink and green peppercorns are usually available packed in water or vinegar; white and black will be found dried. The flavor of the chicken and green peppercorns creates an ideal marriage of coloring and taste.

4 tbsp. butter
3 tbsp. minced onion
1/3 c. dry white wine
1/2 c. heavy cream
2 tsp. green peppercorns, drained & chopped
1 tsp. whole peppercorns, drained
1 tsp. fresh tarragon, or 1/4 tsp. dried Salt


Pound and flatten the chicken breasts. Saute in the butter until nicely browned on both sides. Transfer to a heated platter and keep warm.

Add the onion to the skillet and saute until soft. Add the wine and bring to a boil. Reduce to 2 tablespoons, scraping up any bits on the bottom of the pan. Stir in the heavy cream, peppercorns and tarragon. Continue cooking until reduced and thickened. Remove from heat and correct seasonings. Spoon the sauce over the chicken breasts and serve immediately.

Serves 4.

 

 

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