Creamy Peppercorn Sauce for Steak

Classic peppercorn sauce perfect on ribeye steak. 1/3 cup brandy  3/4 cup  beef broth , low sodium  1/2 cup  heavy thickened cream 2 – 3 tsp coarsely crushed whole black peppercorns or brined  green peppercorns, drained Option- Add sauteed mushroom to sauce at end. Directions: Sear steaks in heavy skillet, place on oven-proof plate, cover and keep in warm oven (200 degrees) while making the sauce. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced about 2 minutes. Add broth, bring to simmer and let it simmer rapidly for

View Recipe »

Avocado and Green Peppercorn Soup

Coriander, cumin sauteed with onion make a rich, earthy base for this avocado soup. Prep Time:  45 min.    Serves: 6 Ingredients: 1 medium onion, cut in medium dice 2 garlic cloves, minced 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon annatto powder 1⁄4 cup olive oil 4 large ripe avocados, peeled, pitted, and coarsely chopped 2 1⁄2 quarts low-fat chicken broth Optional:  1⁄3 cup green peppercorns in brine, drained (recipe to brine your own) salt and pepper, to taste garnish with cilantro leaf,  queso fresca or cheddar cheese, lime DIRECTIONS: In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring

View Recipe »

Brined Green Peppercorns

6 stalks rinsed, fresh green peppercorns, or 1/2 cup dried green peppercorns 3 tsp. kosher salt 1/4 cup white wine vinegar 1⁄3  cup fresh lemon juice 1⁄8 tsp. ground turmeric Pack peppercorn stalks in a sterilized glass jar. (Or, reconstitute dried green peppercorns in 2 cups boiling water mixed with 4 tsp. kosher salt until tender, about 30 minutes, and drain.) Boil white wine vinegar or fresh lemon juice and 1⁄2 cup water in a 2-qt. saucepan. Stir in remaining salt and turmeric until dissolved; let cool slightly and pour over peppercorns, leaving about 1⁄2” space at the top of the jar. Place lid loosely on

View Recipe »

Saucy Corn Cobbettes

Ingredients: 1 corn on cob for each person Hank’s Herb Infused Hot Sauce – Buffalo wing flavor for those who love heat Merquen Infused Maple Syrup – the heat and smokiness of Merquen pepper blend  are magnified by the caramel tones of the maple syrup. Salt & Pepper to taste   This is such an easy appetizer or side dish.  Cut cobs into 1 – 2 “ rounds.   I use a large, strong knife with a hammer.  Place the knife on the cob, use hammer to split the section apart.  Boil, steam, grill or oven roast corn cobs.  I

View Recipe »

Sri Lanka Kale and Coconut Salad

1 medium red onion chopped 1 to 2 jalapeno peppers seeded and chopped (See note) 12 ounces kale stems removed and leaves chopped in tiny pieces (See Note) 1/4 teaspoon ground cumin 1/2 cup shredded coconut unsweetened (See note) 1 to 2 tablespoons lime juice salt and pepper to taste Heat a large, deep, non-stick skillet. Add the onions and peppers, and cook, stirring often, until onions soften. Add water by the tablespoon if needed to prevent sticking. Add the kale and a splash (about 1/4 cup) of water, along with the cumin and pepper. Cover and cook 4 –

View Recipe »

Sri Lanka Fish Curry

1 lb tuna (or other mild, dense fish), chopped into 3″ cubes 1 onion chopped 3 cloves garlic 1 tomato chopped 1 1/2 cup coconut milk 1 Cinnamon Stick Ceylon (3″) 1 tsp Chili Powder 1 tsp Turmeric 1/2 tsp salt 1 tsp Mohara’s Sri Lanka Curry Blend   Directions In pot mix fish with all spices.  In Sri Lanka this would be done with hands and the mixture would be thoroughly massaged.  Add onions, tomato, cinnamon and 1 cup of coconut milk.  Heat to boil, turn down to simmer for about 20 minutes.  Add 1/2 coconut milk.  Simmer until

View Recipe »

Sri Lanka Chicken Curry

INGREDIENTS 2 – 3 tbsp coconut oil ½ large onion yellow or red 4 garlic cloves minced or crushed in mortar and pestle 1 inch piece of ginger minced crushed in mortar and pestle 6 – 7 curry leaves or 2 bay leaves or 3 Makrut Lime Leaves 2 ½ tbsp roasted Mohara’s Sri Lankan Curry Blend 1 large ceylon cinnamon stick ½ tsp salt plus more to taste 2 tsp turmeric 1 tsp cayenne pepper – less if you like it less spicy 1 tbsp  paprika 2 lbs chicken, whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half) 2 – 3 serrano peppers, cut length-wise with or without seeds or jalapeno peppers for less

View Recipe »

West African Jollof Rice

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Servings: 4 to 6 Ingredients 2 cups long grain rice 1/4 cup olive oil 1/2 tablespoon butter 1 onion, sliced 1 celery, diced 1 green pepper, diced (remove the seeds & membrain) 2 -3 garlic cloves 1 cup chicken breast, diced not cooked preferably 1/2 inch piece ginger, peeled and grated or 2 tsp ginger powder 1 tablespoon ground paprika (Smoked, Spanish, Hungarian – your favorite) 1 – 2 tsp cayenne, add more if you want it hotter (I wait until I add rice to taste for

View Recipe »

Zahtar Grilled Chicken

1/4 cup olive oil 2 tablespoons zahtar 2 tablespoons lemon juice 1 teaspoon lemon zest 1 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon pepper 4 chicken thighs (6 to 8 oz. each) 1 lemon, cut into 4 wedges 8 green onions Preparation 1Whisk together oil, zaatar, lemon juice, zest, garlic, salt, and pepper in a large bowl. Add chicken and turn to coat. 2Heat grill to medium (350° to 450°). Grill chicken, skin side down, until browned, 5 to 8 minutes; watch for flare-ups and move chicken to a cooler spot if needed. Turn chicken and grill until cooked

View Recipe »

Curried Beef with Vegetables

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] This is a mildsweet and savory beef curry from Pakistan with hints of heat. Recipe serves 8 Ingredients 1 pound beef round steak or stew meat cut into bite-size pieces 3 tablespoons olive oil 2 (3 inch) pieces fresh ginger root, peeled and diced 3 cloves garlic, minced 2 onions, peeled and diced 2 celery ribs, chopped 2 tablespoons curry powder, or to taste 2 teaspoons coriander powder 1 teaspoon Chinese Five Spice powder 1 teaspoon ground turmeric 2 carrots, peeled and sliced 2 parsnips, peeled and

View Recipe »

Yemen Meat Loaf

2 1/2 lb Ground beef 3 tbl Flour  1 Tbl Oil  1 tsp Salt  1 tsp Pepper 1 Tbl Zhug  3 tbl Oil 1 cup Finely chopped onions 1 cup Sliced mushrooms 1 cup Chopped parsley 3 Eggs Cooking Instructions: Combine ground beef with flour, 1 tbsp oil, salt, pepper and zhug. Form the meat mixture into a 10-inch loaf. Make a well the entire length of the loaf. Heat 3 tbsp of oil in a skillet. Saute together the onions, mushrooms and parsley until the onions are golden. Place the mixture in the well of the loaf. Lightly beat

View Recipe »

Prime Rib with Pink and Green Peppercorn Crust

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] 4-rib standing rib roast (about 7 1/2 to 8 pounds trimmed) For the crust 2 teaspoons whole allspice berries, crushed 3 tablespoons pink peppercorns, crushed lightly 3 tablespoons green peppercorns, crushed lightly 3 tablespoons unsalted butter, softened 2 tablespoons all-purpose flour 1 tablespoon firmly packed brown sugar 1 tablespoon Dijon mustard 1 1/2 teaspoons salt For the sauce 2/3 cup dry red wine 2 cups low-salt beef broth 1 1/2 tablespoons cornstarch 1 tablespoon Worcestershire sauce 1 tablespoon water Garnish: rosemary sprigs

View Recipe »

Bob’s Bourbon Smoked Paprika Chicken

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] This recipe was shared with us by one of our customers. Ingredients 4 chicken thighs or breasts 2 tbls Bourbon Smoked Paprika 1 tbls Aleppo Chili 1 tbls Calaveras Chicken Rub 1 – 2 tbls oil

View Recipe »

Rack of Lamb with Ras el Hanout

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] For 4 servings: 7+ bone rack of lamb, trimmed and Frenched 2 Tbl olive oil 2+ Tbl Ras el Hanout

View Recipe »

New Orleans Gumbo

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Original recipe comes from The New Orleans School of Cooking and serves 15 – 20. I reduced it to serve 4 -6 Ingredients ¼ c oil ¼ c flour 4 boneless chicken thighs, cut into 1” pieces 2 links Andouille Sausage (this is a HOT sausage) ¼ c flour Trinity: next 3 ingredients 1 cup chopped onion ½ cup chopped celery ½ cup chopped green pepper 1 tsp chopped garlic 2 cups stock or 2 cups water plus 4 tsp Vegetable Broth Powder 3 tsp Cajun Spice

View Recipe »

BLT Flatbread

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Adapted from Langlois Culinary Crossroads recipe. Flatbread Dough: 3 cups flour 1 ¾ tsp Kosher salt ½ tsp yeast 1 ½ cup water Non-stick spray Pesto 5 oz collard greens, frozen, thawed 1 tsp minced garlic ½ tsp dried Greek oregano ¼ cup pecans 2 Tbsp Parmesan Cheese, grated 1 tsp apple cider vinegar ¼ tsp Kosher salt ¼ tsp red pepper flakes 1 cup extra virgin olive oil Toppings: 4 tomatoes, sliced 2 Tbsp olive oil 1 Tbsp garlic minced 1 cup bacon, cooked and crumbled

View Recipe »

Indian Jasmine Rice

Ingredients Serves 6 1 1/2 cups Jasmine rice 2 tablespoons vegetable oil 1 (2 inch) piece cinnamon stick 2 pods green cardamom 2 whole cloves 1 tablespoon cumin seed 1 teaspoon salt, or to taste 2 to 2 1/2 cups water 1 small onion, thinly sliced

View Recipe »

Janissary Spice Blend

This blend originates in Istanbul’s spice market (Misir Carsis). It has a bright and rich almost meaty flavor. The name refers to the Sultan’s elite military group conscripted at children from the non Turkish population – the Janissaries.  1 Tblsp Aleppo Chili  ½ Tblsp Greek Oregano, cut & sifted  ½ Tblsp Sumac

View Recipe »