Type what you have

Ingredients

• ✓ white peppercorn
• chicken
• lemongrass
• garlic
• salt
• turmeric

Instructions

1. 1 Cut roots and leafy tops off lemon grass stalks. In a mortar and pestle, pound lemongrass, salt, garlic, turmeric, and pepper into a fine paste.
2. 2 Cut open chicken lengthwise. Separate into 2 pieces, and rinse well. Rub chicken with mixed spice paste. Marinate in refrigerator for 4 hours or overnight.
3. 3 Grill over moderate heat for 10 to 15 minutes, or until well done and evenly brown. Serve hot.

By Richard Tebaldi

Ingredients

• ✓ white peppercorn
• red wine
• garlic
• allspice berry
• juniper berry
• clove
• black peppercorn
• fennel seed
• red pepper flakes
• salt
• prague powder
• nutmeg
• pork belly

Instructions

1. 1 Combine wine and garlic. Set aside.
2. 2 Combine allspice berries, juniper berries, cloves, black peppercorns, fennel seeds, white peppercorns, and red pepper flakes in a spice grinder or mortar and pestle. Grind to a fine powder. Add salt, Prague powder, and nutmeg and stir well to combine.
3. 3 Place pork belly in a glass or ceramic dish. Cover on all sides with the spice mixture. Pour wine mixture evenly on top. Cover with a wire rack and then with a large piece of muslin; the rack prevents the muslin from touching the pork.
4. 4 Refrigerate for 2 weeks. After 2 weeks, slice the pancetta and use in your favorite recipe, or pan fry as you would bacon.

By brandon

Ingredients

• ✓ white peppercorn
• vegetable oil
• lamb breast chop
• mutton breast chop
• cake flour
• onion
• tomato
• white vinegar
• bay leaf
• beef bouillon
• salt
• brown sugar
• black pepper
• worcestershire sauce
• potato

Instructions

1. 1 Heat oil in a large, heavy-bottomed saucepan over medium-high heat.
2. 2 Dredge lamb in flour; shake off excess.
3. 3 Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.
4. 4 Cook and stir onion in drippings until soft, about 5 minutes. Mix in tomatoes. Return lamb chops to the saucepan; season with bay leaves, bouillon, salt, brown sugar, white peppercorns, black pepper, and Worcestershire sauce. Cover, reduce heat, and simmer for 1 hour and 15 minutes. Stir occasionally, making sure nothing sticks to the bottom of the pan.
5. 5 Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.

By WILLIAM R

Ingredients

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

• ✓ white 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
• pink peppercorn
• green 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

Ingredients

• ✓ white peppercorn
• fried shallot
• thai basil
• coconut milk
• coconut milk
• white sugar
• salt
• bay leaf
• makrut lime leaf
• tamarind juice
• lemongrass
• vegetable oil
• turmeric root
• ginger
• galangal
• garlic
• shallot
• cumin seed
• coriander
• candlenut
• lemon
• chicken

Instructions

1. 1 Soak chicken pieces in lemon juice for 30 minutes.
2. 2 Meanwhile, heat a dry skillet over medium heat. Toast candlenuts, coriander, and cumin in the skillet until fragrant, about 1 minute. Transfer to a large mortar and pestle and grind into a paste with shallots, garlic, galangal, ginger, peppercorns, and turmeric. Work in batches if necessary.
3. 3 Heat oil in a large skillet over medium heat. Add spice paste and stir until aromatic, 2 to 3 minutes. Add lemongrass, tamarind juice, lime leaves, bay leaves, salt, and sugar.
4. 4 Rinse lemon juice off chicken pieces and slide them into the skillet. Turn to coat evenly with spices. Pour in thin and thick coconut milk. Simmer until flavors combine, about 30 minutes. Add basil leaves. Continue cooking until chicken is tender, about 15 minutes more.
5. 5 Serve chicken and sauce in a bowl, sprinkled with fried shallots.

By GrowinKitchen

Ingredients

• ✓ white peppercorn
• apple
• green bell pepper
• potato
• carrot
• beef bouillon
• chicken broth
• salt
• soy sauce
• ginger root
• garlic
• chicken breast
• onion
• butter
• tomato paste
• worcestershire sauce
• all-purpose flour
• butter
• nutmeg
• allspice
• black peppercorn
• turmeric
• cinnamon stick
• star anise
• clove
• fennel seed
• green cardamom pod
• cumin seed
• fenugreek seed
• coriander seed

Instructions

1. 1 Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon stick; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
2. 2 Transfer toasted spice mixture to a spice grinder or mortar and pestle. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
3. 3 Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
4. 4 Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
5. 5 Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

By partumvir