|Black Peppercorns 1 Pound Pouch $9.99|
|5-14 Pounds||10% off Regular Price|
|15-24 Pounds||15% off the Regular Price|
|25-49 Pounds||20% off the Regular Price|
|50+ Pounds||25% off the Regular Price|
Description: These peppercorns have a hot, biting, very pungent taste.
Recipes for Black Peppercorns
Storage: Store in a cool dry place, away from heat, light, and humidity.
Chili Cumin Shrimp
Thaw shrimp, sprinkle with 2 tablespoons of lemon juice. Drain on paper towels and pat dry. Preheat broiler. Coat broiler pan with cooking spray. Combine in bowl, shrimp, spices, salt, pepper, and oil. Toss to coat. Layer shrimp on pan, broil 2 minutes; turn, broil additional 1 1/2 minutes. Serve with Mango Salsa.
Maple Sweet Potatoes
Preheat oven to 400 degrees. Prick each potato twice with a fork and bake in a foil lined shallow baking pan in lower third of oven until very tender, about 1 hour. Remove and cool slightly. Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a masher, or for a smoother puree force through a potato ricer. Stir in butter, cream, syrup, and seasonings.
Creamed Chicken in Pastry Shells
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
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.
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..
Strawberry Fig Brie
Sprinkle top of brie with pepper and press gently into cheese. Mix preserves with balsamic vinegar; stir in figs. Spoon over cheese and serve with crackers.
Parmesan Artichoke Mushrooms
Rinse and dry mushrooms. Remove stems and chop, reserve caps. Sauté stems, onion, and garlic in oil in large skillet over medium heat for 5 minutes. Add wine and cook 2 minutes. Stir in breadcrumbs; remove from heat and cool. Combine onion mixture, artichoke, and next 5 ingredients. Spoon into caps. Place on a lightly greased rack in roasting pan. Bake at 350 degrees for 12-15 minutes.
Cracked Pepper Salad Dressing
Mix all ingredients until blended. Cover and chill.
Salmon with Honey Mustard Glaze
Whisk first 6 ingredients, reserving 1/3 cup, and place remainder in zip lock bag. Add salmon and turn to coat. Cover and refrigerate 2 hours. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet. Transfer salmon to prepared sheet. Sprinkle salmon with dill, bake 8 minutes and brush with reserved glaze. Bake approximately 8 minutes longer, until opaque in center. To serve, place
Berries Macerated in Wine Reduction
Wash, sort, and air dry berries. In a saucepan, mix wine and sugar; reduce by half. Add vanilla and pepper; cool to room temperature. Pour sauce over berries and refrigerate 4 hours.