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Peppercorn recipes - 4 recipes

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Top rated Peppercorn recipes

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Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet

  • CRAB STUFFING:
  • 2 tablespoons olive oil
  • 1 teaspoon minced onion
  • 1 teaspoon minced green onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced celery
  • 1 teaspoon minced green bell pepper
  • 2 tablespoons shrimp stock or water
  • 1 (6 ounce) can crab meat, drained
  • 2 tablespoons bread crumbs
  • 1 teaspoon Cajun seasoning
  • PEPPERCORN SAUCE
  • 1 1/4 cups beef broth
  • 1 teaspoon cracked black pepper
  • 1 fluid ounce whiskey
  • 1 cup heavy cream
  • STEAKS:
  • 4 (6 ounce) filet mignon steaks
  • 4 slices bacon, cooked lightly
  • salt and cracked black pepper to taste
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon minced shallot
  • 1 cup crimini mushrooms, sliced
  • 1 fluid ounce whiskey
  • 1 teaspoon Dijon mustard
5/5 (3 Votes)

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Great over baked cod. First had this at the FireSide Theater on Fort Atkinson WI

  • Beurre Blanc Sauce
  • 3/4 cup of dry white wine
  • 1 large or 2 smaller shallots, finely minced
  • The juice from 1/2 a lemon
  • 2 Tbls of heavy (whipping) cream)
  • 8 Tbls of unsalted butter, kept cold and cut into squares
  • 1 tps black peppercorn
  • Salt and pepper to taste (white pepper is traditional here, to preserve the whiteness of the sauce. I generally just use black pepper, however. Up to you…)
4.7/5 (7 Votes)

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  • PINK-PEPPERCORN BUTTER
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon honey
  • 1 teaspoon whole pink peppercorns
  • Coarse kosher salt
  • STEAK
  • 1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon minced fresh thyme
  • Coarse kosher salt
  • 1/4 cup thinly sliced shallot
  • 1 cup dry red wine
  • 1/2 cup low-salt beef broth or low-salt chicken broth
4.4/5 (7 Votes)

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This piquant sauce is perfect over plain white fish

  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
  • 1 teaspoon butter
  • 1 teaspoon vegetable oil
  • 2 (6-ounce) tilapia or sole fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 teaspoons butter
  • Lemon wedges (optional)
0/5 (0 Votes)

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Sautéed Tilapia with Lemon-Peppercorn Pan Sauce Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce