Beefandpinenutsinsweetblackpeppersauce Recipes

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HELEN'S BLACK PEPPER WALNUT BISCOTTI



Helen's Black Pepper Walnut Biscotti image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h35m

Yield 30 biscotti

Number Of Ingredients 12

2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon freshly ground black pepper
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
2 teaspoons grated orange zest
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 cups chopped walnuts, lightly toasted (see Cook's Note)

Steps:

  • Sift together the flour, baking soda and baking powder in a medium bowl. Stir in the pepper and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until pale and light. Add the sugar and beat until light and fluffy, about 7 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the orange zest and vanilla and almond extracts.
  • Fold in the flour mixture, then fold in the walnuts. Cover the dough with plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or nonstick silicone liners.
  • Divide the dough in half, place 1 piece on each sheet and shape each piece into a 12-inch log, about 2 inches across and 1 inch tall. Bake until the logs are baked through and lightly browned, about 35 minutes.
  • Let the logs cool for about 10 minutes on the baking sheets (leave the oven on), then transfer them carefully to racks to cool 10 minutes more. Using a serrated knife, slice each log on the diagonal into 3/4-inch-thick slices. Arrange the slices cut-side down on the baking sheets and return to the oven until well toasted, 15 to 20 minutes more. Transfer the biscotti to cooling racks to cool completely. They will keep, tightly covered, up to 1 week.

BLACK PEPPER BEEF



Black Pepper Beef image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 5h30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 1/2 pounds beef stew meat, cut into 2-inch cubes
Kosher salt
All-purpose flour, for dredging
2 to 3 tablespoons EVOO
2 cups beef stock
5 or 6 cloves garlic, crushed
1 large bay leaf
2 cups dry red wine
2 tablespoons tomato paste
1 1/2 tablespoons coarsely ground pepper
4 starchy potatoes, peeled and cubed
8 ounces Taleggio, cow's milk Robiola or other ripe soft-rind cheese
1 cup milk or half-and-half
A few fresh sage leaves, torn
Coarsely chopped fresh flat-leaf parsley, for garnish

Steps:

  • Bring the beef to room temperature. Pat dry and sprinkle with salt. Dredge the beef lightly in flour, shaking off the excess.
  • Heat about 1 tablespoon EVOO in a Dutch oven over medium-high heat. Brown half the beef and transfer to a plate. Add another 1 tablespoon EVOO to the pot and brown the remaining beef. Return all the beef to the pot and add the stock and enough water to cover the beef. Stir in the garlic and bay leaf and bring to boil. Reduce the heat to medium-low, partially cover the pot and simmer for 2 hours. Stir in the red wine, tomato paste and pepper and cook until the beef is tender enough to fall apart and the sauce is thick, 2 to 3 hours more.
  • When the beef is almost finished cooking, cook the potatoes in a pot of boiling water until tender, 12 to 15 minutes. Drain and return to the hot pot. Cut the Taleggio into cubes and mash into the potatoes with enough milk to reach the desired consistency. Stir in the sage and season with salt and pepper.
  • Divide the beef and sauce among bowls and sprinkle with parsley.
  • Cook's Note: The beef stew can be covered and refrigerated for a make-ahead meal. Reheat gently, adding water as needed to thin the sauce.

PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)



Peposa Dell'Impruneta (Tuscan Black Pepper Beef) image

The story goes that terracotta tile workers in Impruneta, Tuscany, would place this stew into clay pots and cook it in their still-hot kilns overnight where it would be ready in the morning. They used a lot of pepper because the meat was not always top quality. The amount of pepper is up to you--I used a ridiculous amount, but even so it wasn't overpowering.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 3h40m

Yield 6

Number Of Ingredients 11

6 beef short ribs (8 to 10 oz. each)
1 tablespoon kosher salt
8 cloves garlic, peeled and crushed
1 tablespoon tomato paste
2 tablespoons whole black peppercorns, freshly crushed
1 tablespoon freshly ground black pepper
3 sage leaves
3 small sprigs fresh rosemary
2 bay leaves
2 cups red wine, preferably Chianti
salt to taste, to adjust sauce

Steps:

  • Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
  • Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
  • Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
  • Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
  • When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

Nutrition Facts : Calories 654.6 calories, Carbohydrate 5.1 g, Cholesterol 116.2 mg, Fat 52.1 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 22.1 g, Sodium 1074.9 mg, Sugar 0.4 g

BEEF EMPANADAS



Beef Empanadas image

This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.

Provided by slatkasamrica

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 2h25m

Yield 12

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 pound yellow onions, chopped
6 scallions, chopped
1 green bell pepper, chopped
2 pounds ground beef
2 tablespoons dried oregano
1 ½ tablespoons salt
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
1 tablespoon butter, or as needed
36 empanada pastry discs
1 egg white, beaten

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
  • Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
  • Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
  • Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
  • Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 534.6 calories, Carbohydrate 65.6 g, Cholesterol 49 mg, Fat 21.7 g, Fiber 4.5 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1472.2 mg, Sugar 2.1 g

BEEF AND PINE NUTS IN SWEET BLACK PEPPER SAUCE



Beef and Pine Nuts in Sweet Black Pepper Sauce image

Simplified version of a Homemakers magazine recipe- the original was garnished with lily bulbs and asparagus!

Provided by Anemone

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb beef
2 teaspoons soy sauce
1/2 teaspoon sesame oil
1 egg yolk
1 1/2 teaspoons cornstarch
1/3 cup beef stock
2 tablespoons rice wine or 2 tablespoons dry sherry
2 teaspoons ground ginger
1 onion
1/2 cup pine nuts
1 teaspoon pepper
2 tablespoons hoisin sauce
2 green onions (to garnish)

Steps:

  • Slice beef 1/4 inch thick, then into 1 x 1/2 inch pieces. Place in soy sauce, sesame oil, egg yolk and starch. Set aside.
  • Mix stock, wine and ginger. Set aside.
  • Remove beef and stirfry until lightly browned, about 20 seconds. Add soy sauce mix, onion and pine nuts. Cook until pine nuts are slighly darkened.
  • Mix in hosin sauce and stock mix. Bring to a boil, cook 1 minute.
  • Scrape onto serving plate, garnish with chopped green onion.

Nutrition Facts : Calories 756.8, Fat 73.9, SaturatedFat 26.4, Cholesterol 126, Sodium 398.3, Carbohydrate 11.4, Fiber 1.8, Sugar 4.2, Protein 11.3

LUCKY NEW YEAR'S BLACK-EYED PEA STEW



Lucky New Year's Black-Eyed Pea Stew image

This recipe is a wonderful combination of all things bringing good luck for the New Year. Black-eyed peas bring luck and the cabbage brings money. Don't worry! Napa cabbage has such a subtle flavor that you won't even know it's there. Eat this on New Years Day to bring luck all year long!

Provided by CRVGRL

Categories     Soups, Stews and Chili Recipes     Stews

Time 3h

Yield 4

Number Of Ingredients 14

3 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 cups finely shredded napa cabbage
1 (8 ounce) can sliced water chestnuts, drained
1 pound ham hocks
⅛ teaspoon cayenne pepper
2 bay leaves
½ teaspoon Cajun seasoning
salt to taste
1 quart chicken stock
1 (10 ounce) package frozen black-eyed peas
1 ½ cups basmati rice, well rinsed
3 cups water

Steps:

  • Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
  • Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
  • Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.

Nutrition Facts : Calories 815.4 calories, Carbohydrate 89.2 g, Cholesterol 82 mg, Fat 36.2 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 10.3 g, Sodium 1141.5 mg, Sugar 6.1 g

STEAK WITH BLACK PEPPER SAUCE



Steak With Black Pepper Sauce image

Here is an easy and delicious meal of a humble steak combined with freshly cracked black peppercorns sauce.

Provided by Laka

Categories     Steak

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 13

450 g beef top round steak
2 tablespoons black peppercorns, pounded using mortar and pestle
100 ml red wine
100 ml beef stock, from 1/2 cube
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cornstarch, dissolved in 2 tsp water
2 tablespoons sour cream
2 tablespoons balsamic vinegar
2 tablespoons sunflower oil
1 tablespoon maple syrup or runny honey
2 garlic cloves, chopped
1 tablespoon peppercorn, pounded using mortar and pestle
fresh thyme leave

Steps:

  • For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours.
  • Take the steaks out of the marinade and cook (without any oil) in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside.
  • Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate.
  • Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution.
  • Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately.
  • Serve with plain Basmati rice and green salad.

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From minimalistbaker.com


HONG KONG BLACK PEPPER SAUCE 港式黑椒汁 - AUNTIE EMILY'S KITCHEN
2021-10-16 Add 2 tbsp oil into a frying pan using medium heat. Add minced shallot, garlic and red onions. Fry until soft and aromatic. Make a well in the centre of the pan and add 2 tsp course black pepper and 1 tsp Chinese barbeque sauce. Stir-fry for one minute and add 1 tsp sugar, ½ tsp salt, 1 tsp Maggie Sauce, 2 tsp ketchup, 2 tsp light soy sauce, 1 ...
From auntieemily.com


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