Clementines With Cracked Black Pepper Recipes

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CRACKED BLACK PEPPER PULL-APART BISCUITS



Cracked Black Pepper Pull-Apart Biscuits image

These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.

Provided by Katherine Sacks

Categories     Biscuit     Kid-Friendly     Side     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 16 biscuits

Number Of Ingredients 12

4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus 1/2 pound (2 sticks), cut into pieces, softened
4 cups all-purpose flour
2 cups cake flour
2 tablespoons baking powder
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon baking soda
1/2 cup vegetable shortening
2 1/2 cups buttermilk
1 teaspoon flaky sea salt
Special equipment:
Two (8") cake pans or one (9x13") baking dish

Steps:

  • Preheat oven to 425°F. Grease cake pans or baking dish with 1 Tbsp. melted butter.
  • Combine all-purpose flour, cake flour, baking powder, pepper, kosher salt, and baking soda in a large bowl. Add shortening and 1/2 pound softened butter. Using your hands or a fork, mix just until mixture is coarse and mealy. Stir in buttermilk just until a shaggy dough forms.
  • Divide dough into 16 heaping 1/3-cup portions. Place 7 around the perimeter and 1 in the center of each cake pan (or nestle all 16 into baking dish). Brush biscuits with remaining 3 Tbsp. melted butter, sprinkle with sea salt, and bake until puffed and golden brown, 35-40 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, then reinvert. Serve warm or at room temperature.

CRACKED BLACK PEPPER GARNISH



Cracked Black Pepper Garnish image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 4

2 tablespoons cracked black pepper
2 tablespoons freshly squeezed lemon juice
1/2 cup olive oil
1 teaspoon salt

Steps:

  • In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

CRACKED BLACK PEPPER GARNISH



Cracked Black Pepper Garnish image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 4

2 tablespoons cracked black pepper
2 tablespoons freshly squeezed lemon juice
1/2 cup olive oil
1 teaspoon salt

Steps:

  • In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

BLACK PEPPER CRACKERS



Black Pepper Crackers image

Mustard and black pepper in a crisp, delicate cracker. Yum! Serve on their own, or use as a base for salmon and cream cheese.

Provided by fluffernutter

Categories     Lunch/Snacks

Time 32m

Yield 160 crackers

Number Of Ingredients 8

1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons crushed black peppercorns
5 1/2 tablespoons cold unsalted butter, cut into bits
1 large egg
1 tablespoon Dijon mustard
1 tablespoon cold water

Steps:

  • Sift flour, baking powder and salt into a large bowl (or the bowl of a food processor fitted with the metal blade). Stir in pepper. Cut in butter until mixture resembles coarse crumbs.
  • In another bowl, beat the egg with the mustard and water. Add to flour mixture and stir or process until dough forms a ball.
  • Roll out the dough on a lightly floured surface to 1/8-inch thickness. Use interesting cutters to cut out crackers. (Or cut into diamonds.) Arrange 1/4-inch apart on greased baking sheets.
  • Bake one sheet at a time at 400 degrees for 10 to 12 minutes or until light golden. Cool for 2 minutes on baking sheet, then transfer to racks to cool completely.

Nutrition Facts : Calories 8.3, Fat 0.4, SaturatedFat 0.3, Cholesterol 2.4, Sodium 10, Carbohydrate 0.9, Protein 0.2

CRACKED BLACK PEPPER CRUSTED FILET MEDALLIONS (WITH CREMINI)



Cracked Black Pepper Crusted Filet Medallions (With Cremini) image

This has been my favorite dish in ALL food categories for some time now. Thankfully, I don't have a weight or heart problem...yet. ;o) I recommend using filet mignon and Italian cremini mushrooms as they are an integral part of the resulting flavor. I love the way the pepper is tempered by the cream sauce. Just typing this out has prompted me to make this again tonight. Let me know what you think!

Provided by Sandi From CA

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 (8 ounce) center cut beef tenderloin steaks (can use sirloin steaks, but of course, it's not the same)
4 tablespoons cracked black pepper
1 tablespoon kosher salt
1 tablespoon olive oil
1 tablespoon soft butter
6 ounces cremini mushrooms (the Italian brown ones)
1 shallot, peeled and minced
1 garlic clove, peeled and minced
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon basil, chopped
1 cup heavy cream
2 tablespoons soft butter, unsalted

Steps:

  • While heating the oil and 1 T of butter in a large sauté pan over medium high heat, season the tenderloins with cracked black pepper and salt.
  • Place the tenderloins in the hot pan and sauté for 4 minutes, then turn and sauté for 3 minutes.
  • Cover with foil and set aside.
  • Slice mushrooms and set aside.
  • Heat 2 T soft butter in a large saucepan over medium high heat.
  • When hot, add shallots and mushrooms and sauté for 2 minutes.
  • Add the minced garlic and sauté until it becomes soft.
  • Add the heavy cream and steak juice from set-aside plate and reduce by one-third.
  • Season with salt and pepper.
  • Finally, add the basil and keep warm.
  • Have little hope of keeping your arteries open while enjoying this awesome dish.

CRACKED BLACK PEPPER CREAM BISCUITS



Cracked Black Pepper Cream Biscuits image

Categories     Bread     Milk/Cream     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Gourmet

Yield Makes about 16 biscuits

Number Of Ingredients 8

3 cups cake flour (not self-rising)
1 tablespoon baking powder
1 tablespoon sugar
2 tablespoons coarsely ground black pepper
1 teaspoon table salt
1 1/4 cups heavy cream
2 tablespoons unsalted butter
1/4 teaspoon coarse salt

Steps:

  • Preheat oven to 425° F. and lightly grease a large baking sheet.
  • Into a bowl sift together flour and baking powder. With a fork stir in sugar, 1 1/2 tablespoons pepper, and table salt. Add cream and stir to form a soft dough. On a lightly floured surface with floured hands knead dough gently 8 times.
  • Melt butter and cool.
  • Pat out dough into a 9-inch square (about 1/2 inch thick). With a rectangular cutter (about 2 3/4 by 1 3/4 inches) dipped in flour or with a sharp knife cut out as many rectangles as possible. Dip tops of biscuits in butter and arrange, buttered sides up, 1/2 inch apart on baking sheet. Gather scraps into a ball. Pat out dough and make more biscuits in same manner. Sprinkle biscuits with coarse salt and remaining 1/2 tablespoon pepper.
  • Bake biscuits in middle of oven until golden and cooked through, about 15 minutes. Biscuits may be made 6 hours ahead and cooled completely before being kept, wrapped well, at room temperature. Just before serving, reheat biscuits in a 350° F. oven until just warm, about 5 minutes.

CLEMENTINE-JALAPENO-CRANBERRY RELISH



Clementine-Jalapeno-Cranberry Relish image

This clementine relish is sweet, sour, and savory. You can garnish with roasted chopped walnuts or pecans.

Provided by Chef Nastay Nate

Time 25m

Yield 12

Number Of Ingredients 9

2 pounds fresh cranberries
7 large (2-1/2" dia)s clementines, zested and juiced
1 large jalapeno pepper, seeded and minced
1 ½ cups water
1 cup dark brown sugar
1 tablespoon kosher salt
1 tablespoon ground cinnamon
1 ½ teaspoons ground black pepper
½ teaspoon ground cloves

Steps:

  • Combine cranberries, clementines, jalapeno, water, brown sugar, salt, cinnamon, black pepper, and cloves in a saute pot and cook over medium heat for 20 minutes, stirring every 4 minutes.
  • Remove from heat, pour into desired serving dish, and chill until the temperature reaches 40 degrees F (4 degrees C) or below.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 35.6 g, Fat 0.3 g, Fiber 4.9 g, Protein 0.9 g, Sodium 489.1 mg, Sugar 26.9 g

SPICED BLACKENED PRAWNS WITH CLEMENTINE SALSA



Spiced blackened prawns with clementine salsa image

Spicy, sticky prawns with a zingy clementine salsa. For a summery twist on our Christmas salsa, try replacing the clementines with tomatoes

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 41m

Number Of Ingredients 16

20 raw shell-on giant tiger prawns
50g unsalted butter , melted
1 lime , cut into wedges to serve
4 clementines , peeled and chopped
1 lime , juiced
2 tbsp extra virgin olive oil
1 small red onion , finely chopped
1 red chilli , deseeded and finely chopped
¼ cucumber , chopped
½ small pack coriander , chopped
1 tbsp smoked paprika
1 tsp garlic salt
1 tsp dried oregano
1 tsp dried thyme
1 tsp cayenne pepper
1 tsp ground cumin

Steps:

  • Start by butterflying the prawns. Using a small serrated knife, cut down the back of the prawns through the shells and the flesh from the heads to the tails, cutting just far enough that you can open it up, then remove the black entrails. Once all the prawns are butterflied, set aside.
  • Combine all the salsa ingredients in a bowl with some seasoning. Ideally leave the salsa at room temperature for 30 mins so that the flavours can infuse.
  • Mix all the seasoning ingredients together, along with 1 tsp fine salt and 1/ 2 tsp cracked pepper, in a bowl. Brush the prawns inside and out with the melted butter, then toss in the spice mix. Heat two large frying pans over a high heat, tip in the prawns and cook for 4-6 mins until they have just turned pink and the insides are opaque. Serve on a board with the salsa and lime wedges.

Nutrition Facts : Calories 232 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.7 milligram of sodium

CLEMENTINES WITH CRACKED BLACK PEPPER



Clementines with Cracked Black Pepper image

When the weather becomes cold, turn to citrus for dessert. Try clementines sprinkled with a littleblack pepper. Enjoy them between sips of cafe au lait.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

4 very sweet and juicy clementines
Freshly cracked black peppercorns, for sprinkling

Steps:

  • Place the clementines on a small plate and pass, along with a small dish of cracked black peppercorns. Serve with cafe au lait.

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