RECIPES
Classic Steak au Poivre 2 10 oz boneless strip steaks 4 tsp. green peppercorns, crushed 2 tsp. Talamanca black peppercorns – coarsely cracked in a mortal & pestle or smashed in a plastic bag 1 Tbsp. Unsalted butter 2 Tbsp. cognac 1 cup low salt beef broth 1 cup heavy cream salt to taste Trim steaks of excess fat and put on a plate. Press 1 tsp. of the crushed green peppercorns onto both sides of each steak (2 tsp. Total) Place the cracked black peppercorns in a separate plate and generously coat the steaks with the cracked black pepper, pressing on the meat to help the pepper adhere. Melt the butter in a heavy skillet over high heat and sear the steaks until nicely browned on the outside (about 2-3 minutes). Turn the steaks and cook until they are browned- about another 2-3 minutes for rare steaks. Transfer the steaks to a plate, cover with foil and keep warm. Pour off the fat from the skillet and place back on the burner. Add the cognac and let sizzle for 10 seconds. (Careful, the cognac may flame). Add the stock, cream and remaining peppercorns. Cook over high heat until the sauce reduces and is thick (2-4 minutes). Pour sauce over steaks and serve immediately. Go back to TOP
Six Pepper Blend By Steven Raichlen, Barbecue Bible: Sauces, Rubs and Marinades "When I was growing up, pepper was, well, pepper. How times have changed! The spicy black dust of yester- year has given way to a veritable rainbow of peppercorns: white, black, pink, green, and the handsome reddish hue of Sichuan pepper. There's more to this diversity than mere color. Each of the true peppercorns has a distinct flavor: the earthy pungency of black peppercorns; the clean, sharp heat of white pepper; the herbaceous, almost fruity tang of green peppercorns. Pink peppercorns and Sichuan peppercorns aren't really pepper at all, but the berries of exotic shrubs. The former has a lovely fragrant floral quality, while the latter possesses a piney freshness that makes me think of a walk in the woods. As for hot pepper flakes, they belong to the capsicum family and are here in all their tongue-blasting glory. Put them together and you get a pepper blend that's long on flavor and bound to make people sit up and take notice.” 2- Tbsp Sichuan peppercorns 1- Cup black peppercorns 2- Tbsp white peppercorns 2- Tbsp green peppercorns 1- Tbsp pink peppercorns 1- Tbsp hot pepper flakes 1. Heat a small dry heavy skillet over medium heat. Add the Sichuan peppercorns and toast, stirring occasionally, until fragrant and just beginning to darken, 2 to 4 minutes. Transfer the peppercorns to a bowl to cool. Stir in the remaining ingredients. 2. Grind the pepper mixture in a pepper or spice mill. If using a spice mill, work in small batches to ensure an even grind. Transfer to a jar, cover, and store away from heat and light. The pepper blend will keep for several months. Makes 3/4 cup Go back to TOP LEMON PEPPER OIL By Steven Raichlen, Barbecue Bible: Sauces, Rubs and Marinades “This simple oil brings together my three favorite flavors for grilling: lemon, extra virgin olive oil, and black pepper. You can buy pre-cracked black peppercorns, but you'll get more bang for the buck if you crack whole peppercorns yourself (see page 24)-especially if you use the Talamanca peppercorns imported from Honduras by my friends Bill and Danny Brugger.” 2 large lemons, scrubbed and dried 3 tablespoons cracked black pepper 1- cup extra virgin olive oil 1- cup grapeseed or canola oil 1. Using a vegetable peeler, remove the zest of the lemon in broad thin strips. Place these strips in a small frying pan with the peppercorns and grapeseed oil. Place the pan over medium-low heat and cook until the peppercorns sizzle and the lemon zest strips just begin to brown, 8 to 12 minutes. Transfer the mixture to a heatproof bowl. 2. Add the remaining olive oil. Cool to room temperature, and then grind the mixture in a blender. Let stand at room temperature for 4 hours. Strain the oil through a fine-mesh strainer into a large jar. Use right away or cover and refrigerate. The oil will keep its brisk flavor for up to 1 month. Bring it to room temperature before using. Makes 2 cups VARlATI0N Combine the ingredients in a blender, uncooked, and blend well. Infuse and strain as described above. This gives you a great tasting lemon oil without any cooking. Go back to TOP LEMON PEPPER By Steven Raichlen, Barbecue Bible: Sauces, Rubs and Marinades “Many of the rub and sauce recipes in this book call for lemon pepper. With good reason! The flavors of lemon and pepper make an irresistible combination-the former perfumed and fruity, the latter pungent and spicy. What makes lemon pepper so beguiling is that you get all of the fragrant fruit flavor of the lemon and none of the citrusy tartness. You can buy commercial lemon pepper, but brands vary widely in quality and are often artificially flavored. Besides, it's easy to make your own. The zest is the oil-rich outer peel of the lemon. Use a vegetable peeler to remove it from the fruit. (Remove only the yellow outer peel, not the bitter white pith beneath it.) For best results, choose plump, firm lemons.” 2 lemons 1 Cup black peppercorns 1. Preheat the oven to 250°F. 2. Scrub the lemon under hot water and blot dry. Using a vegetable peeler, remove the zest in thin strips. Arrange the strips on a baking sheet and place in the oven. Bake until dry, about 1 hour. 3. Place the lemon zest and peppercorns in a spice mill. (Don't overcrowd the spice mill-work in several batches if necessary.) Grind the lemon and pepper to a coarse powder. Transfer to a jar, cover, and store away from heat and light. The lemon pepper will keep for several weeks. Makes 1 cup |
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