Eightpeppercornblend Recipes

FILLET WITH PEPPERCORN SAUCE

Fillet with Peppercorn Sauce image

Provided by Ree Drummond : Food Network

Time 25m

Yield 8 servings

Number Of Ingredients 11

Ingredients

8 whole beef fillets or other good steaks
Lemon pepper
Seasoned salt
Freshly ground black pepper
Melted butter
4 to 6 tablespoons tri-color peppercorns, crushed
4 tablespoons butter
1 beef bouillon cube
4 to 6 tablespoons Dijon mustard
1 cup brandy
1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

Steps:

For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

EIGHT PEPPERCORN BLEND

Eight Peppercorn Blend image

I have a friend who will search out my cupboards for this peppercorn blend when I have her over for dinner. She was most pleased when I gave her a batch for Christmas. I have adapted this recipe from a couple of sources and came up with this

Provided by Abby Girl

Categories < 15 Mins

Time 15m

Yield 3/4 cup

Number Of Ingredients 8

Ingredients

1 tablespoon szechuan peppercorns, roasted
1/4 cup black peppercorns
1 tablespoon white peppercorns
1 tablespoon green peppercorn
1/2 tablespoon pink peppercorns
1/2 tablespoon hot pepper flakes
1/2 tablespoon mustard seeds
1 tablespoon coriander seed

Steps:

In a small skillet over medium heat, add the szechuan peppercorns and toast, stirring occastionally, about 2 - 4 minutes.
Transfer the peppercorns to a measuring cup and cool.
Combine rest of ingredients and grind the pepper mixture, working in small batches.
Note My peppercorn shaker does not grind the black peppercorns down enough for my taste and I can end up with large chunks. Using a mini food processor, I will coarsely grind these first then add them to the rest of the ingredients and coarsely grind them again (keeping in mind, that your peppercorn grinder will make a finer grind).

Nutrition Facts : Calories 59.8, Fat 3.4, SaturatedFat 0.2, Sodium 4.1, Carbohydrate 7.3, Fiber 4.3, Sugar 1.1, Protein 2.9

SICHUAN PEPPERCORN COSMO

Sichuan Peppercorn Cosmo image

Provided by Food Network

Categories beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 7

Ingredients

1 1/2 ounces vodka
1 1/2 ounces pomegranate, cranberry or orange juice
3/4 ounce Cointreau
1/4 ounce simple syrup
1/2 ounce lime juice
1/4 teaspoon cracked Sichuan pepper
Orange twist, for garnish

Steps:

Add all ingredients to an ice-filled cocktail shaker, shake and strain into a chilled coupe. Garnish with an orange twist.

PEPPERED CORNBREAD

Peppered Cornbread image

Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. -Ila Bray, Pelham, North Carolina

Provided by Taste of Home

Time 45m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups cornmeal
1 tablespoon all-purpose flour
1 tablespoon sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 can (8-1/4 ounces) cream-style corn
1 cup buttermilk
2/3 cup vegetable oil
2 cups shredded cheddar cheese
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and diced
4 to 5 green onions, chopped

Steps:

In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 217 calories, Fat 15g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

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