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Ingredients

• ✓ black peppercorn
• vegetable oil
• chicken
• tomato
• ginger paste
• serrano chile pepper
• salt
• water

Instructions

1. 1 Heat oil over medium-high heat in a large pan. Lightly brown the chicken on all sides in the oil. Turn heat to low, then stir in the tomato, ginger paste, serrano peppers, crushed peppercorn, and salt. Cover, and simmer for 15 minutes.
2. 2 Pour in the water and turn the pieces of chicken over. Cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.

By nausheen

Ingredients

• ✓ black peppercorn
• basmati rice
• vegetable oil
• cumin seed
• clove
• cardamom pod
• bay leaf
• water
• salt

Instructions

1. 1 Rinse rice 3 to 4 times and transfer to a bowl; cover with water and soak for at least 30 minutes.
2. 2 Heat oil in a skillet over medium heat; cook and stir cumin until starting to pop, 2 to 4 minutes. Add cloves, peppercorns, cardamom pods, and bay leaf; cook and stir until fragrant, about 1 1/2 minutes.
3. 3 Drain rice and mix into spice mixture; add 1 1/2 cups water and salt. Cover skillet and cook on high for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Reduce heat to low and cook for 15 minutes. Remove skillet from heat and let rest with cover on, about 15 minutes.
4. 4 Remove cover and fluff rice with a fork. Remove bay leaf, cardamom pods, cloves, and peppercorns.

By GreenEggsnHam

Ingredients

• ✓ black peppercorn
• vegetable oil
• clove
• black cardamom seed
• cinnamon stick
• garlic powder
• water
• green pea
• basmati rice
• water
• salt

Instructions

1. 1 Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
2. 2 Add the green peas to the pan, cover and cook for about 5 minutes.
3. 3 Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

By FKhan

Ingredients

• ✓ black peppercorn
• vegetable oil
• chicken thigh
• onion
• ginger garlic paste
• curry powder
• cinnamon stick
• green cardamom
• bay leaf
• clove
• red pepper flake
• coriander seed

Instructions

1. 1 Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

By JRapuriS

Ingredients

• ✓ black peppercorn
• kashmiri chile pepper
• cinnamon stick
• cumin seed
• turmeric
• clove
• white vinegar
• salt
• pork loin roast
• vegetable oil
• onion
• garlic
• ginger root
• water
• white vinegar
• green chile pepper

Instructions

1. 1 Grind Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves with a mortar and pestle or electric coffee grinder until smooth. Mix in 1 tablespoon white vinegar to create a smooth paste; season with salt.
2. 2 Place pork in a large glass or ceramic bowl. Add spice paste and toss until pork is evenly coated. Cover and marinate in the refrigerator, 8 hours to overnight.
3. 3 When ready to cook, heat oil in a Dutch oven over medium-high heat. Add onions, garlic, and ginger; cook and stir until golden brown, about 10 minutes. Add pork and all marinade; cook, stirring frequently, until pork has firmed up, about 5 minutes. Pour in boiling water and bring to a simmer. Reduce the heat, then cover and cook until pork is tender, about 40 minutes.
4. 4 Stir in vinegar and green chiles; continue to cook, uncovered, until green chiles have softened and vindaloo has thickened, about 30 more minutes. Season with salt as necessary before serving.

By Alina

Ingredients

• ✓ black peppercorn
• tamarind juice
• green bean
• tomato
• potato
• curry leaf
• onion
• oil
• ginger
• garlic
• cardamom pod
• coriander seed
• cumin seed
• cinnamon stick
• kashmiri chile pepper
• salt
• beef stewing steak

Instructions

1. 1 Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
2. 2 Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
3. 3 Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
4. 4 Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.

By Allrecipes Member

Ingredients

• ✓ black peppercorn
• light cream
• cilantro
• green chile pepper
• onion
• vegetable oil
• chicken
• green cardamom
• cinnamon stick
• black cumin seed
• salt
• chili powder
• ginger
• garlic
• garam masala
• almond
• greek yogurt

Instructions

1. 1 Combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, cinnamon stick, cardamom pods, and peppercorns in a medium bowl. Mix until a smooth paste forms. Add chicken pieces and mix well to coat. Marinate for at least 2 hours.
2. 2 Heat oil in a large skillet. Add onions and cook until softened, 2 to 3 minutes. Add chicken and marinade and blend well with the onions. Cover skillet and simmer over medium heat until sauce thickens and chicken is cooked through, 12 to 15 minutes. Add chile peppers and 2 tablespoon cilantro. Pour in cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes.
3. 3 Garnish servings with more fresh cilantro.

By with_an_el

Ingredients

• ✓ black peppercorn
• cilantro
• pork stock
• salt
• turmeric
• tomato
• curry leaf
• vegetable oil
• pork
• water
• vinegar
• clove
• cinnamon stick
• cumin seed
• mustard seed
• garlic
• ginger
• onion

Instructions

1. 1 Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
2. 2 Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
3. 3 Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
4. 4 Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
5. 5 Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
6. 6 Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.

By Leeloo

Ingredients

• ✓ black peppercorn
• nutmeg
• tamarind pulp
• salt
• water
• chicken breast
• onion
• garlic
• turmeric
• coriander seed
• fennel seed
• cumin seed
• poppy seed
• star anise
• clove
• cinnamon stick
• red chile pepper
• coconut
• olive oil

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
2. 2 Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
3. 3 Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
4. 4 Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.

By dVOKDAqueen

Ingredients

• ✓ black peppercorn
• light cream
• pepper
• salt
• lemon juice
• water
• curry powder
• chicken breast
• red pepper flakes
• cardamom pod
• clove
• fenugreek seed
• coriander seed
• brown sugar
• bay leaf
• cinnamon stick
• ginger root
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Cook and stir about 3 minutes. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Add more water as necessary to keep chicken covered.
2. 2 Mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.

By CASEYJONES1

Ingredients

• ✓ black peppercorn
• clove
• cardamom pod
• cinnamon stick
• star anise
• black cumin seed
• cilantro
• mint leaves
• yogurt
• lemon juice
• ginger-garlic paste
• chile powder
• biryani masala powder
• turmeric
• chicken thigh
• water
• basmati rice
• bay leaf
• milk
• saffron
• ghee
• onion
• green chile pepper

Instructions

1. 1 Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera into a spice grinder; grind to a fine powder.
2. 2 Place cilantro and mint leaves in the bowl of a food processor; pulse until coarsely chopped.
3. 3 Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chili powder, biryani masala powder, and turmeric in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, about 2 hours.
4. 4 Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain; set aside.
5. 5 Combine milk and saffron in a small bowl; stir and set aside.
6. 6 Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels; set aside.
7. 7 Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully transfer 1 tablespoon ghee from the pot to a small bowl; set aside.
8. 8 Remove chicken from marinade, wiping excess marinade off; add chicken to the pot. Discard remaining marinade. Cook over medium heat until no longer pink, about 2 minutes per side; spread rice on top, then sprinkle on onions. Drizzle reserved ghee and saffron milk over rice and onions.
9. 9 Cover the pot; cook over high heat, about 8 minutes. Reduce heat to low; continue cooking, about 5 minutes. Remove from heat; let stand, covered, until rice is tender and an instant-read thermometer inserted into the thickest part of chicken reads 165 degrees F (74 degrees C), about 15 minutes more.

By sgogula

Ingredients

• ✓ black peppercorn
• cilantro
• lemon
• sugar
• salt
• cayenne pepper
• ginger paste
• garlic
• green chile
• tomato
• green cardamom
• cinnamon stick
• clove
• potato
• red onion
• mustard oil
• water
• mustard seed
• salt
• turmeric
• dungeness crab

Instructions

1. 1 Rub the crabs with 1 teaspoon of the turmeric and 1/2 teaspoon salt; let them marinate for 1 hour. Combine the mustard seed and hot water in a small bowl and let stand for 10 minutes. Use a mortar and pestle to grind the seeds into a coarse paste.
2. 2 Heat the oil in a wok or kadhai over medium heat. Add the crabs and stir fry until they change color, about 4 minutes. Remove the crabs from the oil and set aside.
3. 3 Add the sliced onions to the wok and cook and stir over medium heat until the onions are translucent, about 5 minutes. Raise the heat to high, add the potatoes, and cook, stirring constantly, for about 2 minutes. Add the cloves, cinnamon stick, cardamom pods, and peppercorns, and stir for thirty seconds.
4. 4 Stir in the tomatoes, ginger paste, and garlic paste. Halve three of the chiles and add them to the wok. Cook and stir for an additional minute or two over high heat. Reduce the heat to medium; add the remaining 1 teaspoon turmeric, the cayenne pepper, and the mustard paste and stir to combine. Add the crabs to the wok and pour in just enough water to cover the vegetables. Bring the water to a boil and stir in the sugar and salt to taste.
5. 5 Cover the wok, reduce the heat, and simmer until the potatoes are tender and the water is reduced by half, about 10 minutes. Remove the lid, stir, and simmer until the gravy is thickened, about 5 minutes more.
6. 6 Squeeze the lemon wedge over the finished dish. Garnish with chopped cilantro and sliced green chile and serve hot, with rice.

By keka1980

Ingredients

• ✓ black peppercorn
• cilantro
• chickpea
• tomato
• water
• tomato paste
• turmeric
• curry powder
• ginger
• garlic
• onion
• bay leaf
• cumin seed
• chile pepper
• clove
• cilantro
• cayenne pepper
• cumin
• ginger
• cornstarch
• vegetable oil
• black pepper
• salt
• potato

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
2. 2 Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
3. 3 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
4. 4 Grind peppercorns and cloves with a mortar and pestle.
5. 5 Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
6. 6 Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
7. 7 Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

By Pankaj

Ingredients

• ✓ black peppercorn
• cilantro
• cashew
• vegan yogurt
• coconut milk
• spinach
• chili powder
• turmeric
• garam masala
• bird's eye chile pepper
• carrot
• chickpea
• tomato
• broccoli
• cauliflower
• vegetable oil
• cinnamon stick
• coriander
• cumin seed
• bay leaf
• black cardamom
• green cardamom
• clove
• ginger
• tomato paste
• garlic
• cashew
• water
• bird's eye chile pepper
• red onion

Instructions

1. 1 Blend 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste, and ginger together in an electric blender, adding extra water if necessary, until paste is creamy and has the consistency of a pesto. Set aside.
2. 2 Combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon in a mortar. Smash using a pestle to break open spices slightly, 3 to 4 times. Thinly slice remaining onion quarters.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add smashed spice mixture and toast until fragrant, about 30 seconds. Pour in oil followed by cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Stir. Cancel the Saute function. Close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in spinach and mix to help wilt. Stir in coconut milk and yogurt. Mix and serve with roasted cashews and cilantro on top.

By Buckwheat Queen

Ingredients

• ✓ black peppercorn
• tamari
• garlic
• white sugar
• salt
• beef filet
• butter

Instructions

1. 1 In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
2. 2 Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

By Marla

Ingredients

• ✓ black peppercorn
• tenderloin steak
• butter
• shallot
• cognac
• red wine
• beef broth
• heavy cream

Instructions

1. 1 Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into steaks.
2. 2 Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
3. 3 Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
4. 4 Pour cream sauce over steaks.

By vaaccess

Ingredients

• ✓ black peppercorn
• apple cider vinegar
• salt
• brown sugar
• mustard powder
• ice cube
• pork chop

Instructions

1. 1 Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
2. 2 Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
3. 3 Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

By shasty

Ingredients

• ✓ black peppercorn
• ramp
• olive oil
• lemon zest
• salt
• apple cider vinegar
• honey

Instructions

1. 1 Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
2. 2 Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
4. 4 Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.

By Darcy Lenz

Ingredients

• ✓ black peppercorn
• corned beef brisket
• clove
• cayenne pepper
• cinnamon
• dark stout beer
• garlic
• bay leaf

Instructions

1. 1 Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
2. 2 Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
3. 3 Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

By Cynthia Cliffen

Ingredients

• ✓ black peppercorn
• garlic
• salt
• olive oil
• pork tenderloin
• red bell pepper
• white wine
• lemon

Instructions

1. 1 With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
2. 2 With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
3. 3 Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
4. 4 Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
5. 5 Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

By Stuart Miller

Ingredients

• ✓ black peppercorn
• lamb meat
• cabbage
• water
• salt

Instructions

1. 1 Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can; season with salt to taste. Tie peppercorns into a small piece of cheesecloth; place in center of casserole. Pour water in and cover with a lid.
2. 2 Bring to a boil; simmer over low heat for 2 hours. Remove peppercorns before serving.

By KATHYANN9

Ingredients

• ✓ black peppercorn
• chicken thigh
• garlic
• bay leaf
• soy sauce
• white vinegar

Instructions

1. 1 Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
2. 2 Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

By michellekay

Ingredients

• ✓ black peppercorn
• beef roast
• soy sauce
• beef bouillon
• bay leaf
• rosemary
• thyme
• garlic powder
• bread

Instructions

1. 1 Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. 2 In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. 3 Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

By Giselle

Ingredients

• ✓ black peppercorn
• filet mignon steak
• salt
• butter
• olive oil
• beef broth
• heavy cream

Instructions

1. 1 Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
2. 2 Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
3. 3 Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

By goodeets7

Ingredients

• ✓ black peppercorn
• red potato
• corned beef brisket
• onion flake
• pickling spice
• caraway seed
• green cabbage
• juniper berry

Instructions

1. 1 Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
2. 2 Cover and cook on Low until tender, 8 to 12 hours. Serve.

By Robin D

Ingredients

• ✓ black peppercorn
• cumin seed
• fennel seed
• coriander seed
• barbecue sauce
• brown sugar
• irish stout beer
• sweet onion
• garlic
• paprika
• salt
• chili powder
• pork butt roast

Instructions

1. 1 Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
2. 2 Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
3. 3 Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
4. 4 Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.

By JuneBug

Ingredients

• ✓ black peppercorn
• kosher salt
• brown sugar
• garlic
• mustard
• water
• balsamic vinegar
• olive oil
• lemon juice
• ice
• pork chop
• olive oil
• garlic
• black pepper
• red chile pepper

Instructions

1. 1 Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish.
2. 2 Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally.
3. 3 Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.

By June Brown

Ingredients

• ✓ black peppercorn
• top round steak
• kosher salt
• butter
• sage
• thyme
• rosemary
• brandy
• veal demi glace
• heavy cream
• roux

Instructions

1. 1 Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.
2. 2 Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back, and ignite the brandy (flames can be quite intense). When flames die, remove steak from pan; keep warm.
3. 3 Stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in heavy cream, and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.

By Tina Franco

Ingredients

• ✓ black peppercorn
• chuck roast
• all-purpose flour
• vegetable oil
• potato
• onion
• carrot
• mushroom
• beer
• beef broth
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place meat in a plastic bag with the flour. Toss to coat evenly.
2. 2 Heat oil in a heavy skillet over medium-high heat. Remove beef cubes from the bag, and shake off excess flour. Brown beef cubes on all sides, and remove to paper towels to drain.
3. 3 Place potatoes on the bottom of a 3 quart casserole dish or Dutch oven. Place the beef cubes over the potatoes, then cover with onions, carrots and mushrooms. Pour in the beer, beef broth, and soy sauce. Toss in the peppercorns.
4. 4 Bake uncovered for 2 hours in the preheated oven, or until meat is very tender.

By JuleCat

Ingredients

• ✓ black peppercorn
• chicken drumstick
• buttermilk
• vegetable oil
• maple syrup
• sea salt
• taco seasoning
• garlic
• paprika
• cayenne pepper
• liquid smoke
• vegetable oil

Instructions

1. 1 Place chicken drumsticks in a large resealable freezer bag. Add buttermilk, 1/4 cup oil, maple syrup, peppercorns, salt, taco seasoning, garlic, paprika, cayenne pepper, and liquid smoke. Seal the freezer bag and squish everything in the bag until the drumsticks are coated. Marinate the drumsticks in the refrigerator, 8 hours to overnight.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
3. 3 Remove drumsticks from the marinade and shake off excess. Place drumsticks in the prepared pan and drizzle with 2 tablespoons oil. Discard the remaining marinade.
4. 4 Roast in the preheated oven until the drumsticks are well browned, about 30 minutes.

By GioiaFive