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Ingredients

• ✓ pink peppercorn
• vegetable oil
• black peppercorn
• coriander seed
• onion
• garlic
• cilantro
• red pepper flakes
• cottage cheese
• salt
• white sugar

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add black peppercorns and coriander seeds. Cook until fragrant, about 30 seconds. Stir in onions and garlic; cook until softened, about 5 minutes. Stir in cilantro, pink peppercorns, and red pepper flakes. Cook and stir until flavors combine, 5 to 8 minutes. Remove from heat.
2. 2 Stir cottage cheese into the peppercorn mixture. Season with salt and sugar; mix well to combine.

By Shubho Dutta

Ingredients

• ✓ pink peppercorn
• dark chocolate
• pistachio nut
• currant

Instructions

1. 1 Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
2. 2 Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
3. 3 Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

By Diana Moutsopoulos

Ingredients

• ✓ pink peppercorn
• basil
• olive oil
• cocoa nib
• pine nut
• lemon juice
• salt

Instructions

1. 1 Place basil leaves in a mini processor. Add 2 tablespoons oil, cacao nibs, 2 tablespoons pine nuts, lemon juice, peppercorns, and sea salt. Pulse until coarse. Add more oil if needed and blend into a creamy paste. Mix in remaining pine nuts.
2. 2 Use pesto immediately or refrigerate in a glass container topped with oil to avoid browning.

By Buckwheat Queen

Ingredients

• ✓ pink peppercorn
• asparagus
• garlic
• red pepper flakes
• mustard seed
• white vinegar
• water
• salt
• sugar

Instructions

1. 1 Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
2. 2 Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
3. 3 Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
4. 4 Place in the refrigerator until pickled, at least 2 days.

By Soup Loving Nicole

Ingredients

• ✓ pink peppercorn
• vodka
• grapefruit juice
• pomegranate juice
• sweet vermouth
• balsamic glaze
• cranberry juice
• ice cube
• orange zest

Instructions

1. 1 Place vodka, grapefruit juice, pomegranate juice, vermouth, cream of balsamic, cranberry juice, and peppercorns in a cocktail shaker. Fill shaker with ice and shake well; strain into a martini glass. Sprinkle with orange zest.

By cheesemite

Ingredients

• ✓ pink peppercorn
• garlic
• cherry tomato
• rosemary
• olive oil
• red pepper flake
• salt
• bread
• lardo

Instructions

1. 1 Mince 1 of the garlic halves and transfer to a bowl. Add tomatoes, rosemary, olive oil, red pepper flakes, and salt; mix well. Refrigerate tomato mixture for 1 hour.
2. 2 Rub the remaining garlic half over each slice of bread. Spread lardo onto each slice and top with tomato mixture. Sprinkle ground pink peppercorns over tomato mixture.

By Aldo

Ingredients

• ✓ pink peppercorn
• garlic
• kosher salt
• olive oil
• beef tri-tip roast
• kosher salt
• black peppercorn
• white peppercorn
• green peppercorn
• butter
• all-purpose flour
• veal stock
• salt
• cayenne pepper
• balsamic vinegar

Instructions

1. 1 Place garlic and 1 pinch salt into a mortar and pestle; grind until a paste forms. Mix in olive oil.
2. 2 Place roast in a baking dish; brush ½ garlic paste on one side. Season with 1 teaspoon salt.
3. 3 Combine peppercorns in a small bowl; press ½ into garlic paste on roast. Flip roast; brush other side with remaining ½ garlic paste, season with 1 teaspoon kosher salt, and press remaining ½ peppercorns mixture into garlic paste until entire roast covered.
4. 4 Place roast on a rack set in the baking dish; refrigerate uncovered 8 hours to overnight to dry out (if desired). The next day, let roast stand 1 hour to reach room temperature.
5. 5 Melt butter in a large ovenproof skillet; turn off heat. Place roast into skillet; flip to coat both sides with butter. Season with salt if desired.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Cook in the preheated oven for 15 minutes; flip roast. Reduce the oven temperature to 200 degrees F (95 degrees C); cook until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center reads 130 degrees F (54 degrees C), about 15 minutes more.
8. 8 Transfer roast to a platter; tent loosely with aluminum foil. Let roast stand at least 15 minutes.
9. 9 Heat skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, to remove raw taste, 2 minutes; whisk in veal stock.
10. 10 Increase heat to medium-high; bring sauce to a boil, then reduce heat to medium-low. Simmer sauce, stirring constantly, until slightly thickened and reduced by half, about 10 minutes; season with salt and cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into sauce.
11. 11 Carve roast against the grain, starting at the smallest corner. Serve slices on warmed plates drizzled with sauce.

By John Mitzewich

Ingredients

• ✓ pink peppercorn
• rice vinegar
• cayenne pepper
• salt
• garlic
• red bell pepper
• orange bell pepper
• poblano pepper
• pepper relish
• butter
• chicken broth
• olive oil
• kosher salt
• pork chop
• green peppercorn
• white peppercorn
• black peppercorn

Instructions

1. 1 Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
2. 2 Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
3. 3 Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
4. 4 Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
5. 5 Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
6. 6 Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
7. 7 Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
8. 8 Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
9. 9 Serve pork chops with plenty of hot pickled pepper relish over top.

By John Mitzewich