Free Recipes Archive
3/4 cup sour cream 1/4 cup mayonnaise 2 tablespoon lemon juice 3-1/2 to 4 teaspoon coarsely cracked pepper 1 teaspoon Worcestershire sauce 1 beef bouillon cube 4 teaspoon warm water pinch of salt milk (optional) Dissolve bouillon cube in warm Read More …
Source: Chef Dennis Colbert – Kincaid’s, Norfolk, Va 1 (7- to 7-1/2-ounce) salmon, skin-on-sides, steak, cut 1 to 1-1/2 inch thick 1/4 cup corning brine (recipe included) 1/4 ounce peppercorn crust (recipe included) 2 teaspoons honey 1/2 ounce pickled red Read More …
3/4 cup buttermilk 1/4 cup sour cream 2 tablespoon mayonnaise 2 tablespoon Parmesan cheese 1/2 teaspoon dried parsley; crumbled 1/2 teaspoon dried chives 1/4 teaspoon dried oregano; crumbled 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon black pepper Makes Read More …
5 (6-9 oz.) MAHI MAHI fillets 8 ounce macadamia nuts 2 teaspoon olive oil Cornstarch Mix (50% cornstarch 50% water mix until smooth) 1 fresh pineapple 1 cup pineapple juice 3 tablespoon pink peppercorns (whole) Chop nuts in food processor Read More …
This is a wonderful and easy-to-make dish that we offer as a special from time to time. Serve it with a salad of romaine, avocados, mushrooms and red onion rings in an orange-cilantro vinaigrette. Serves 4 1-1/2 lbs. swordfish cut Read More …
Yield: 4 Containers 2-1/2 c Dijon mustard 1 Jar (9 1/2 ounces) extra-grainy dijon mustard 3/4 c Honey 2 tablespoons Cracked black pepper 1 tablespoon Dried tarragon leaves (opt.) Combine Dijon mustard, grainy Dijon mustard, honey, pepper and tarragon in Read More …
1/4 Pound Stilton cheese, crumbled 6 Ounces cream cheese, softened 2-1/2 Tablespoons green peppercorns, brined 1/4 Cup medium dry sherry In food processor, blend softened Stilton and cream cheese, the brined peppercorns, the sherry (we used Dry Sack), and salt Read More …
This is a refreshing salad dressing that is served on mixed baby lettuces with a Grilled Cracked Peppercorn Swordfish. The bright, citrus flavor makes a great summer salad. 1 clove garlic 2 tablespoons pine nuts 1/2 cup olive oil 1 Read More …
Simple fare with a touch of elegance. Venison or red stag steaks can be substituted for elk. When serving Venison or Red Stag Steaks, PORT WINE SAUCE is better than the green peppercorn sauce. Yield: 4 Servings 4 Elk steak; Read More …
Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in Read More …
Makes 4 servings For the duck breasts 4 duck breasts, about 8 ounces each Kosher salt and freshly ground black pepper Preheat the oven to 400 degrees F. With a sharp knife, cut the flesh side of the duck breasts Read More …
3 tablespoons cracked black, white, and green peppercorns 2 tablespoons fresh thyme leaves 1/2 cup extra-virgin olive oil 1 tablespoon chopped garlic Salt and freshly ground black pepper 1 whole goose (7 to 10 pounds), cleaned 1 large yellow onion, Read More …
1 pound shrimp, raw, peeled, tail off, thawed, 61-90 count vegetable oil, as needed 1/2 cup wheat flour 1/4 teaspoon salt 1 teaspoon fresh cracked/ground black pepper 1 teaspoon granulated garlic 1/2 teaspoon paprika 1 teaspoon granulated sugar 2 eggs, Read More …
2 tablespoons butter or margarine 2 (8 ounce) beef tenderloin fillets 2 cups Marsala wine 1 cup chicken broth 20 green peppercorns 2 cups whipping cream 1/8 teaspoon Dijon mustard Melt butter in a large skillet over medium-high heat. Add Read More …
1 pound boneless beef sirloin steak, 1-1/4 inches thick 1-1/2 teaspoons cracked black peppercorns 1/2 teaspoon salt 1/2 teaspoon paprika 1 clove garlic, peeled and minced 1 medium onion, cut into 8 wedges Cut beef steak into 1 1/4-inch cubes. Read More …
1 filets or other tender steaks 1 Tablespoon green peppercorns, rinsed and drained 1-1/2 teaspoon soft butter or margarine 1/2 teaspoon Dijon style mustard 1-1/2 teaspoon peanut oil or butter 1 Tablespoon brandy salt 1 Tablespoon finely chopped green onion Read More …
1 tablespoon butter 1 shallot, minced 1/4 cup red wine vinegar 1 cup dry red wine 1/4 cup demiglace 1/4 cup creme fraiche 2 tablespoons green peppercorns (in vinegar or brine; not dry) Salt and pepper to taste Sauté the Read More …
YIELD: 1.25 liters. 5 cups Madera 4 fine dice Shallots 1 can Green peppercorns, with juice. 12 tablespoon Butter Melt 2 tablespoon of butter in a six-liter saucepot, over med high heat. Add shallots and sweat until translucent. Add Madera Read More …
4 Chicken breast fillets 2tbsp butter 2 tablespoon flour 2 tspn of green peppercorns 1-1/2 cups of water 2 tablespoon of fresh cream 1 chicken stock cube Heat butter in a frying pan, add chicken and cook till almost done. Read More …
Source: Chef Dennis Colbert – Kincaid’s, Norfolk, Va 1 (7- to 7-1/2-ounce) salmon, skin-on-sides, steak, cut 1 to 1-1/2 inch thick 1/4 cup corning brine (recipe included) 1/4 ounce peppercorn crust (recipe included) 2 teaspoons honey 1/2 ounce pickled red Read More …
3/4 cup sour cream 1/4 cup mayonnaise 2 tablespoon lemon juice 3-1/2 to 4 teaspoon coarsely cracked pepper 1 teaspoon Worcestershire sauce 1 beef bouillon cube 4 teaspoon warm water pinch of salt milk (optional) Dissolve bouillon cube in warm Read More …