Black Peppercorn Recipes
Creamed Chicken in Pastry Shells
6 chicken breasts
1 onion
2 ribs celery
2 1/2 cups water
2 teaspoons salt
6 whole
Spice Barn Black Malabar Peppercorns
8 frozen puff pastry shells
1/2 cup butter
1/2 cup flour
1/8 teaspoon Spice Barn
Ground Nutmeg
1/8 teaspoon pepper
2 ounces diced pimentos, drained
1 cup green peas
1 tablespoon lemon juice
2 cups whipping cream
Place first 6 ingredients in Dutch oven.
Bring to boil; reduce heat, cover and simmer 40 minutes. Remove chicken and
let cool. Bake pastry shells according to package directions. Remove
chicken from bones; cut into cubes. Strain broth and reserve 2 cups. In a
pan, melt butter, stir in flour until smooth. Add broth, nutmeg, pepper and
remaining salt. Bring to a boil; cook and stir 2 minutes. Remove from
heat; stir in pimento, peas, lemon juice, and chicken. Return to heat.
Gradually stir in cream and heat through. Serve in pastry shells.
Shrimp Boil Seasoning Mix
4
Spice Barn Bay Leaves
1 tablespoon
Spice Barn Tellicherry Peppercorns
1 tablespoon salt
1 tablespoon Spice
Barn Whole Allspice
2 teaspoons Spice
Barn Cayenne Pepper
1 teaspoon Spice Barn Thyme
1 teaspoon Spice Barn
Celery Seed
1 teaspoon Spice
Barn Whole Cloves
1 teaspoon Spice Barn
Mustard Seed
Combine all ingredients. Combine 2 quarts of
water, 2 mashed cloves of garlic, 1 sliced lemon, 1 small onion quartered
with mix. Cover and bring to a boil. Simmer 20 minutes. Bring water back
to boil; add 1-2 pounds of shrimp, cover and remove from heat. Let stand
about 3 minutes, until completely pink.
Champagne Shrimp
1 cup champagne
1/4 cup olive oil
3 tablespoons shallots, minced
1/2 teaspoon Spice Barn Ground Black
Pepper
24 large uncooked shrimp, with tail
1 teaspoon each dried chives, tarragon, parsley
2 cups champagne
1/3 cup shallots, minced
1/4 teaspoon
Spice Barn Tellicherry Peppercorns
2 tablespoons Champagne vinegar
Combine Champagne, oil, pepper, and shallots
in zip lock bag. Add shrimp, seal, shake and let marinate at room
temperature for 30 minutes to an hour. Spray broiler pan with cooking
spray. Drain shrimp and arrange on pan in single layer. Broil
until just opaque, about 2 minutes per side. For appetizer or first
course, stand 3 shrimp upright in center of small plate. Spoon sauce
around and sprinkle with herbs. Sauce: Combine champagne,
shallots, vinegar, and peppercorns in heavy saucepan. Boil until
reduced to 1/4 cup. Whisk in butter, 1 piece at a time, until melted.
Season as desired with salt and peper..
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