Type what you have

Ingredients

• ✓ black peppercorn
• cedar plank
• salt
• salmon fillet
• olive oil
• red onion
• lemon

Instructions

1. 1 Submerge cedar plank in water; soak 12 hours to overnight.
2. 2 Preheat an outdoor grill for high heat. Place prepared plank on the grill; sprinkle with salt. Cover grill; heat plank until dry, 2 to 3 minutes. Reduce the grill temperature to medium heat.
3. 3 Rub salmon with oil; arrange on the plank. Top salmon with onion, lemon slices, and peppercorns.
4. 4 Cook on the preheated grill, covered, until salmon is opaque and easily flakes with a fork, 10 to 12 minutes.

By SWIZZLESTICKS

Ingredients

• ✓ black peppercorn
• water
• kosher salt
• brown sugar
• bay leaf
• rosemary
• thyme
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a large stockpot.
3. 3 Stir in salt and brown sugar until dissolved; return to a boil.
4. 4 Add bay leaves, peppercorns, rosemary, thyme, and cloves. Reduce heat to medium-low and simmer for 15 to 20 minutes.
5. 5 Remove from the heat and let cool completely before using.
6. 6 Place thawed turkey into a large non-reactive container. Pour in cooled brine.
7. 7 Pour in enough cool water to cover turkey with liquid. Refrigerate 8 to 12 hours.
8. 8 Remove turkey from brine and let sit on counter for about 2 hours.
9. 9 Follow your favorite recipe to cook your turkey.

By Eric

Ingredients

• ✓ black peppercorn
• salt
• pork tenderloin chop
• olive oil
• wild blueberry
• balsamic vinegar
• sugar
• water
• cornstarch

Instructions

1. 1 Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
2. 2 Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
3. 3 Serve pork with accompanying glaze.

By Baker

Ingredients

• ✓ black peppercorn
• water
• salt
• brown sugar
• honey
• maple syrup
• white sugar
• jalapeno pepper
• garlic
• onion powder

Instructions

1. 1 Place peppercorns in a resealable plastic bag, seal the bag, and crush on a flat work surface using a rolling pin.
2. 2 Combine crushed peppercorns, water, salt, brown sugar, honey, maple syrup, white sugar, jalapeños, garlic, and onion powder in a large bowl, stirring until sugars and salt completely dissolved.

By Lizette

Ingredients

• ✓ black peppercorn
• worcestershire sauce
• water
• pearl onion
• pickling spice
• garlic
• beef bouillon
• bay leaf
• chicken thigh

Instructions

1. 1 Combine Worcestershire sauce, water, pearl onions, pickling spice, peppercorns, garlic, bouillon, and bay leaves in a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
3. 3 Empty the contents of the resealable bag into a casserole dish. Turn chicken thighs so the skin is facing up.
4. 4 Bake in the preheated oven, turning once, until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Turn chicken thighs once more so the skin is facing up. Turn on the broiler to high and broil until golden, about 2 minutes.

By PatientFire

Ingredients

• ✓ black peppercorn
• sesame oil
• sesame seed
• onion
• soy sauce
• lemon juice
• sugar
• garlic
• london broil steak

Instructions

1. 1 Heat sesame oil in a small skillet over medium-high heat. Add sesame seeds; cook and stir until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish.
2. 2 Add onions, soy sauce, lemon juice, sugar, garlic, and peppercorns to sesame mixture; stir until marinade is combined. Add steak to marinade and toss to evenly. Cover the baking dish with plastic wrap; marinate in the refrigerator, flipping often, 4 hours to overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove steak from marinade, shake off excess, and discard remaining marinade.
5. 5 Cook on the preheated grill until steak starts to firm and turns reddish-pink and juicy in center, about 10 minutes per side. An instant-read thermometer inserted into center should read 130 degrees F (54 degrees C) for medium-rare. Transfer steak to a plate, cover with aluminum foil, and rest before slicing against the grain, about 10 minutes.

By gseaman1

Ingredients

• ✓ black peppercorn
• chicken
• carrot
• celery
• yellow onion
• garlic
• bay leaf
• water
• kosher salt

Instructions

1. 1 Slice breast meat off chickens by cutting along either side of each breastbone, across the ribcage, and down to the wing joints. Cut off meat and save for another meal, reserving skin for chicken tea.
2. 2 Transfer whole chickens and skin from breasts into 1 extra large or 2 standard (5 1/2- to 6-quart) pots. Divide carrots, celery, and onions between the pots, followed by garlic, bay leaves, and peppercorns. Fill each pot to the top with cold water.
3. 3 Place the pots over medium-high heat and bring to a boil, watching carefully. Immediately reduce heat to low. Skim off any foam from the tops with a spoon. Adjust heat to maintain a very gentle simmer where only small bubbles poke up through the surface. Continue to simmer for 8 to 12 hours.
4. 4 Use a slotted spoon to transfer the solids into a strainer set over a large bowl; discard chunks and pour strained broth back into a pot. Combine all the liquid into one pot. Strain broth again through a fine-mesh strainer into whichever pot was emptied.
5. 5 Bring to a boil over medium-high heat, skimming fat from the top; boil until reduced by half. Turn off heat and season with salt, tasting and adjusting as needed.
6. 6 Strain broth through a cheesecloth or nut milk bag into a container. Serve steaming hot in a pot as you would tea, or let cool and refrigerate until ready to serve.

By John Mitzewich

Ingredients

• ✓ black peppercorn
• carrot
• onion
• celery
• garlic
• salt
• thyme
• rosemary
• water

Instructions

1. 1 Combine carrots, onion, celery, garlic, peppercorns, salt, thyme, and rosemary in a multi-functional pressure cooker, such as Instant Pot. Cover with water. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 30 minutes. Allow 25 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 30 minutes. Unlock and remove the lid.
3. 3 Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

By Soup Loving Nicole

Ingredients

• ✓ black peppercorn
• butter
• lemon juice
• parsley
• garlic powder
• salt
• black pepper
• salmon
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk together butter, lemon juice, parsley, garlic powder, salt, and pepper in a medium bowl. Stir in peppercorns. Dip salmon fillets, one at a time, into lemon mixture so the flesh side is coated. Place coated fillets onto a plate.
3. 3 Heat olive oil in a large, oven-proof skillet over medium-high heat. Once oil begins to smoke, place salmon, skin-side up, into the skillet. Cook in hot oil until flesh is seared and golden brown, about 1 minute.
4. 4 Place the skillet into the preheated oven and cook until salmon flakes easily with a fork, 10 to 12 minutes.

By CHELSEA713

Ingredients

• ✓ black peppercorn
• shrimp shell
• onion
• celery
• celery leaf
• lemon
• garlic
• thyme
• bay leaf
• water

Instructions

1. 1 Combine shrimp shells, onion, celery, celery leaves, lemon, garlic, peppercorns, thyme sprigs, and bay leaves in a saucepan. Pour in water and bring to a boil over medium-high heat. Reduce the heat to low and simmer until reduced by half, skimming off foam as necessary, 45 minutes to 1 hour.
2. 2 Strain and discard solids. Use immediately, or let cool to room temperature and refrigerate or freeze for later use.

By TRB

Ingredients

• ✓ black peppercorn
• beef top sirloin steak
• lemon pepper
• salt
• butter
• red wine
• garlic
• brandy
• shallot
• green onion
• heavy cream
• sugar

Instructions

1. 1 Press crushed peppercorns into both sides of each steak; season with lemon pepper and salt.
2. 2 Melt butter in a large skillet over medium-high heat. Add wine and garlic; cook 1 minute. Add steaks; cook until desired doneness, about 5 minutes per side. Reduce heat to low.
3. 3 Pour brandy on steaks. Carefully light with a match; let flames burn off. Sprinkle shallot and green onions around steaks, followed by cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Season sauce with sugar; spoon over steaks.

By TFRIESEN

Ingredients

• ✓ black peppercorn
• olive oil
• onion
• garlic
• chicken stock
• water
• ham hock
• apple cider vinegar
• collard green
• bacon

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat. Add onion and saute until fragrant, 3 to 4 minutes. Add garlic and cook for 30 seconds more.
2. 2 Add chicken stock, water, ham hocks, vinegar, and peppercorns to the pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 hour.
3. 3 Strain solids out of the pot and increase heat to high. Add collards and return to a boil. Add bacon and reduce heat to a simmer. Continue to simmer until greens are tender, about 1 hour.
4. 4 Ladle collards into bowls with a little stock and serve.

By Brian Genest

Ingredients

• ✓ black peppercorn
• fennel seed
• rosemary
• thyme
• garlic
• ouzo
• sea salt
• pork roast
• onion
• fennel bulb
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Toast fennel seeds, rosemary, thyme, and peppercorns in a heavy skillet over medium-low heat until fragrant and fennel seeds are lightly browned, 1 to 3 minutes; do not let burn. Place toasted fennel seeds mixture, garlic, ouzo, and salt into a mortar and pestle or a spice grinder; grind to a paste. Score pork roast fat layer with a sharp knife; rub spice paste all over roast.
3. 3 Spread onions and fennel in a large roasting pan; add enough water just to cover vegetables. Place roast on onions and fennel, fat-layer up.
4. 4 Roast in the preheated oven until pork is tender, 5 to 6 hours (about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent onions and fennel from burning.

By wsf

Ingredients

• ✓ black peppercorn
• chicken stock
• water
• yellow onion
• celery
• carrot
• tomato paste
• salt
• bay leaf
• chicken breast

Instructions

1. 1 Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
2. 2 Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in center, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).

By Ace

Ingredients

• ✓ black peppercorn
• rotisserie chicken carcass
• carrot
• celery
• onion
• garlic
• apple cider vinegar
• salt
• bay leaf
• water

Instructions

1. 1 Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
4. 4 Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.

By Soup Loving Nicole

Ingredients

• ✓ black peppercorn
• water
• kosher salt
• parsley
• coriander seed
• mustard seed
• garlic powder
• bay leaf
• buttermilk
• turkey
• butter

Instructions

1. 1 Combine water, salt, parsley, coriander, peppercorns, mustard seeds, garlic powder, and bay leaves in a large stockpot and bring to a boil. Boil until salt has dissolved, about 2 minutes. Let cool for 15 minutes. Stir in buttermilk.
2. 2 Rinse turkey in cold water. Place in a brining bag and pour buttermilk brine over top. Refrigerate for 24 hours, turning occasionally.
3. 3 Discard the brine and rinse turkey thoroughly in cold water. Pat turkey dry with paper towels and place breast-side up in a roasting pan. Rub butter over the skin and let sit for 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Cook turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh near the bone reads 165 degrees F (74 degrees C), about 3 hours.

By Soup Loving Nicole

Ingredients

• ✓ black peppercorn
• chicken bone
• carrot
• celery
• onion
• garlic
• olive oil
• apple cider vinegar
• bay leaf
• salt
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place chicken bones, carrots, celery, onion, and garlic cloves on a baking sheet; drizzle with olive oil. Toss to coat.
3. 3 Roast in the preheated oven for 30 minutes, stirring halfway through.
4. 4 Transfer roasted bones and vegetables to a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns; cover completely with water.
5. 5 Cook on Low for 24 to 48 hours (but not any longer), adding 1 to 2 cups more water during the cooking process as needed to keep bones submerged. Strain broth using a fine-mesh strainer. Pour into jars and refrigerate until ready to use.

By France Cevallos

Ingredients

• ✓ black peppercorn
• garlic
• water
• salt
• sugar
• juniper berry
• thyme
• ice
• pork chop
• vegetable oil
• butter
• sea salt

Instructions

1. 1 Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
2. 2 Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.
3. 3 Remove chops from the brine and pat dry. Discard brine.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.
5. 5 Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
6. 6 Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
7. 7 Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
8. 8 Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.

By jmjodar

Ingredients

• ✓ black peppercorn
• chicken frame
• chicken bones
• chicken giblets
• water
• potato
• carrot
• onion
• green bean
• bay leaf
• salt
• pepper

Instructions

1. 1 Place chicken frame, including bones and giblets, in a large stockpot. Add enough water to cover chicken frame. Place over medium heat and gently simmer, covered, for 90 minutes.
2. 2 Discard all bones and chicken frame, but leave any chicken pieces in soup. Add potatoes, carrots, onions, green beans, peppercorns, and bay leaves. Add enough water to cover vegetables. Cover and simmer gently until vegetables are soft. Season with salt and pepper.

By Nikki

Ingredients

• ✓ black peppercorn
• onion
• celery
• carrot
• garlic
• chicken carcass
• bay leaf
• soy sauce
• cider vinegar
• marjoram
• thyme
• water

Instructions

1. 1 Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
2. 2 Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
5. 5 Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.

By mommasayso

Ingredients

• ✓ black peppercorn
• water
• brown sugar
• salt
• garlic
• bay leaf
• rosemary
• lemon
• chicken thigh
• applewood
• black pepper
• salt

Instructions

1. 1 Whisk together water, brown sugar, 1 cup kosher salt, black peppercorns, garlic cloves, and bay leaves in a large saucepan until sugar and salt dissolve. Turn heat to medium-high and bring to a boil.
2. 2 Carefully pour brine mixture into a large heat-proof container and stir in rosemary sprigs and lemon slices. Place in the refrigerator until completely chilled, about 2 hours.
3. 3 Add chicken thighs to the chilled brine. Place a small plate on top of chicken thighs to ensure they stay submerged, then cover container with a lid or plastic wrap. Refrigerate chicken thighs in brine for at least 6 hours, or up to 24 hours.
4. 4 Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of the grill, and then push to 1 side of the grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil; place on grill. Cover and insert an instant-read thermometer into a vent in the lid; maintain a temperature between 225 and 250 degrees F (107 and 120 degrees C) for 15 to 20 minutes.
5. 5 Remove chicken thighs from brine and pat dry with paper towels, removing as much moisture on the surface of the thighs as possible. Sprinkle evenly with black pepper and remaining 1 teaspoon salt.
6. 6 Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke until a thermometer inserted in thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours.
7. 7 Transfer chicken thighs to a large plate or platter and let rest for 10 minutes before serving.

By John Somerall

Ingredients

• ✓ black peppercorn
• chicken stock
• salt
• brown sugar
• onion
• red pepper flake
• cinnamon stick
• allspice berry
• candied ginger
• ice water
• turkey
• butter
• aluminum foil

Instructions

1. 1 Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
2. 2 Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
3. 3 Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
4. 4 Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
5. 5 Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
6. 6 Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.

By Andrea Parker

Ingredients

• ✓ black peppercorn
• beef brisket
• water
• white sugar
• kosher salt
• garlic
• curing salt
• ice cube
• coriander seed
• mustard seed
• red pepper flake
• clove
• ginger
• bay leaf

Instructions

1. 1 Trim off fat cap of brisket; poke some holes in meat with a paring knife.
2. 2 Bring water to a boil in a large pot on the stovetop. Remove from heat; as it starts to cool down, add white sugar, kosher salt, garlic, and pink curing salt.
3. 3 Find a food-grade, nonreactive container with a lid; pour in brine and ice, then add brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip brisket every 24 hours.
4. 4 After brining, pull brisket out of the container and rinse under cold water.
5. 5 Heat a pan over low heat. Toast coriander seeds, peppercorns, and mustard seeds in the hot pan, about 2 minutes. Remove and transfer to a food processor; add red pepper flakes, cloves, ginger, and bay leaves. Grind well.
6. 6 Use 1/2 of the spice mixture to coat brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
7. 7 Remove from sous vide, cut open the bag, and brisket set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat brisket.
8. 8 Place a wire rack in the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).
9. 9 Smoke brisket until browned, tender, and no longer pink in the center, about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.

By Norm Walker

Ingredients

• ✓ black peppercorn
• vegetable broth
• salt
• brown sugar
• allspice berry
• candied ginger
• water
• ice
• red apple
• onion
• cinnamon stick
• rosemary
• sage
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir to dissolve sugar and salt; bring mixture to a boil.
3. 3 Remove from the heat and cool to room temperature. Cover and refrigerator until well chilled, at least 4 hours.
4. 4 Remove from the refrigerator and add water with ice chunks, apple and onion slices, cinnamon stick, rosemary sprigs, and sage leaves. Stir in remaining 1 cup water and brine is ready to use.

By carter_crazy

Ingredients

• ✓ black peppercorn
• water
• kosher salt
• bay leaf
• pork chop
• brown sugar
• garlic powder
• paprika
• onion powder
• mustard powder
• kosher salt
• black pepper
• olive oil
• aluminum foil

Instructions

1. 1 Make the brine: Combine cold water, salt, peppercorns, and bay leaf in a bowl. Place pork chops in a shallow baking dish and pour brine over top. Let sit for 1 to 2 hours.
2. 2 Meanwhile, make the rub: Combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper in a small mixing bowl.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine.
5. 5 Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes.
6. 6 Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.

By Sahara B

Ingredients

• ✓ black peppercorn
• water
• salt
• honey
• apple
• onion
• garlic
• bay leaf
• rosemary
• thyme
• sage
• apple cider
• ice
• apple cider vinegar

Instructions

1. 1 Heat water in a large stockpot over medium-high heat to a simmer. Add salt and honey; stir to dissolve. Off heat, stir in apple slices, onion, garlic, bay leaves, rosemary, thyme, sage, and peppercorns. Cool brine to room temperature. Set the pot in a sink full of ice water to speed up the cooling process, if desired.
2. 2 Stir in apple cider, ice, and apple cider vinegar. Chill brine to 40 degrees F (4 degrees C), or colder, before using.

By France Cevallos

Ingredients

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

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

Ingredients

• ✓ black peppercorn
• garlic
• kosher salt
• olive oil
• beef tri-tip roast
• kosher salt
• white peppercorn
• green peppercorn
• pink 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

• ✓ black peppercorn
• elbow macaroni
• lobster
• butter
• onion
• milk
• shallot
• garlic
• all-purpose flour
• gruyere cheese
• cheddar cheese
• romano cheese
• kosher salt
• pepper
• panko bread crumb

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 2 cups hot pasta water, then drain macaroni in a colander set in the sink. Rinse with cold water to cool; set aside.
3. 3 Pour reserved pasta water into the same pot and add lobster halves, cut-side up. Bring to a boil, then reduce heat to medium-low, cover, and steam until lobster meat firms and turns opaque, about 3 minutes.
4. 4 Remove lobster to a tray and cool for a few minutes, then remove lobster meat and cut into bite-sized pieces. Reserve shells.
5. 5 Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir onion in hot butter until onion is softened and translucent, about 5 minutes. Remove onions to a small bowl; set aside.
6. 6 Place reserved lobster shells, milk, shallot, peppercorns, and garlic into the same saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Melt remaining 5 tablespoons butter in a separate saucepan over medium-low heat. Whisk in flour and stir until mixture turns pasty and light golden brown, about 10 minutes. Strain milk mixture through a mesh sieve and slowly pour into flour mixture while whisking. Bring to a simmer over medium heat; cook and stir until thick and smooth, 10 to 15 minutes. Remove from heat.
9. 9 Stir Gruyère, Cheddar, and Romano cheeses into thickened milk mixture until melted and smooth. Season with salt and pepper, then stir in reserved lobster meat, onions, and macaroni.
10. 10 Pour mixture into a 4-quart casserole dish and smooth the top. Sprinkle evenly with panko crumbs.
11. 11 Bake in the preheated oven until sauce is bubbly and the top is golden brown, 8 to 12 minutes.

By Ange

Ingredients

• ✓ black peppercorn
• bucatini
• luncheon meat
• olive oil
• onion
• sugar
• mushroom
• italian seasoning
• garlic powder
• red pepper flakes
• salt
• black pepper
• butter
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Break each piece of bucatini into 4 pieces.
2. 2 Toast luncheon meat with 1 tablespoon olive oil in a pan over medium heat. Add crushed peppercorns and cook until meat is crispy, about 5 minutes. Set aside.
3. 3 Heat remaining oil in another pan over medium-low heat. Cook onion, covered, until soft, 5 to 7 minutes. Add sugar; cook, stirring every 2 to 3 minutes, until onion is very soft and browned, 10 to 15 minutes.
4. 4 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook bucatini at a boil until tender yet firm to the bite, about 5 minutes. Drain.
5. 5 Add mushrooms, Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper to the pan with the onions. Stir and cover. Cook until mushrooms shrink and lose some moisture, about 5 minutes. Add butter; cook until flavors meld, about 3 minutes more. Add the crispy meat and Parmesan cheese. Stir.
6. 6 Drain pasta and stir into the mushroom mixture. Add mozzarella cheese. Increase heat to high and cover pan. Cook, stirring occasionally, until pasta develops a light crust, 3 to 5 minutes more.

By JFL