Cookbook Recipes

Posts Tagged ‘black pepper’

1 4pound chicken
8 garlic cloves, peeled
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 teaspoon black peppercorns
4 small hot chili peppers
1 teaspoon minced fresh gingerroot
1/4 teaspoon saffron threads
1/2 teaspoon ground cumin seeds
1/2 cup olive oil
2 teaspoons paprika
3 chopped green onions
2 medium tomatoes, chopped
1/3 cup chicken stock
1/2 cup burgundy
1 tablespoon chopped fresh cilantro
Garnish: lemon wedges

Wash the chicken parts, pat dry and remove the skin. Place in a
deep square pan and set aside. In the belly of a mortar, combine
garlic, salt, oregano, and black peppercorns. Press down with the
pestle until garlic is crushed and peppercorns are cracked, then
add the chili peppers, minced ginger, and saffron threads. Slowly
pound the mixture until achieving a paste and incorporate the oil
slowly. At the same time, stir with a spoon to break down the paste.
Spread the mixture evenly over the chicken parts, lifting the
chicken pieces to ensure distribution of the marinade to the bottom
of the chicken parts. Sprinkle all parts with paprika. Cover and
refrigerate overnight. If no mortar and pestle is available, execute
the steps in a blender set on low speed until all the ingredients
are coarsely chopped, then remove the canister, add the oil and
shake or stir to break down the paste and blend the ingredients.
In a preheated deep skillet, over lowtomedium heat, arrange
marinated chicken pieces side by side and brown the chicken on all
sides. Spread the chopped onions, chopped tomatoes, and drizzle the
burgundy over the chicken parts. Cover and finish cooking on low
heat for approximately 35 minutes. Remove from heat and sprinkle
chopped cilantro on the chicken prior to serving.

1/2 pound pork, cubed
1 chicken breast, cubed
3 cups chicken broth
1 tablesoon cooking oil
2 tablespoons minced garlic
1/2 cup chopped onion
1 tablespoon salt
1/2 pound small shrimps, peeled and deveined
1 tablespoon black pepper
2 cups cauliflower (divided into florets)
2 cups snow peas
2 cups cabbage, sliced into 1 inch strips
1 cup diced carrots
1 cup sliced celery
2 tablespoon soy sauce
1 tablespoon sesame oil
12 ounces Cantonese noodles (egg noodles)

In a frying pan, heat oil and saute garlic until brown. Add onion
and cook until transparent. Season with salt. Stir in pork, chicken,
shrimps and pepper. Simmer for 20 minutes. Add broth and vegetables.
Season with soy sauce and sesame oil. Add noodles and cook until
noodles are flexible and not crunchy. Season with salt and pepper
to taste. Top with scallions if desired.

1 cup gallo pinto beans
1 bay leaf
1 small onion, peeled
1 whole clove
2 cloves garlic, peeled
salt
1 1/2 cups longgrain white rice
4 tbsp olive oil
1 onion, finely chopped
Freshly ground black pepper

Soak the beans in a pot in cold water covered by at least three
inches of water at least four hours. Drain the beans and place in
a large pot with two quarts of water. Pin the bay leaf to the onion
with the clove, and add to the beans. Add the garlic. Gradually bring
the beans to a boil, skimming off any foam. Reduce the heat and
gently simmer the beans, uncovered, until tender, about 1 1/2 hours,
adding salt, to taste, during the last ten minutes. Drain the beans
and refresh under cold water. Discard the onion.
Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large
heavy saucepan. Add the rice and return to a boil. Reduce the heat
and gently simmer the rice until tender, about 18 minutes. Let the
rice sit, covered, five minutes, and fluff with a fork.
Heat oil in a large frying pan. Add the onion and thoroughly brown
over medium heat, about five minutes. Add the beans and rice and
cook over medium heat until the rice is lightly browned and the
mixture is very aromatic, about five minutes.
Correct the seasonings before serving.

2 pounds flank steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon tobasco

Mix juices, garlic, onion, tequila, tobasco and pepper in a
bowl. Add meat and marinate both sides. Cover and refrigerate,
turning meat over occasionally. Let sit for 4 hours or more.
Preheat grill. Place a few drops of water on each tortilla,
stack and wrap in aluminum foil. Place on grill. Remove meat
from marinade, reserving marinade. Place on grill. Turn steak
and tortillas once during cooking. Brush steak with remaining
marinade.
Cook to your liking (12 to 15 minutes for mediumrare). Cut
into thin slices. Place a few slices of steak on each tortilla
with salsa and guacamole and serve.

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds boneless pork tenderloin
2 green peppers, cut into 1 inch squares
2 yellow onions, cut into 1 inch squares
Tzaziki (recipe follows)

In a large plastic or glass bowl, mix together lemon juice,
olive oil, soy sauce, oregano, and garlic. Add pork, onions,
and green pepper; stir to coat. Cover, and refrigerate for
2 to 3 hours.
Preheat grill for medium high heat. Slide pork, pepper, and
onion onto skewers. When a fine gray ash covers the coals,
begin grilling the kabobs. Cook about 10 to 15 minutes total;
turn the skewers frequently.
Serve on pita bread with Tzaziki spooned on top.

Tzaziki

2 cups plain full fat yogurt
2 teaspoons pureed very fresh garlic
1 teaspoon salt
2 cucumbers, peeled, seeded and grated
on large holes of grater
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish

Drain yogurt for 1 hour in a cheeseclothlined strainer
to remove some of its water. In a bowl, combine the
yogurt, garlic and 1/2 teaspoon salt. Sprinkle the
remaining 1/2 teaspoon salt over the grated
cucumber and drain, 10 to 15 minutes, to extract
excess water. Add drained cucumber to yogurt, along
with pepper, and mix well. Cover and refrigerate until
chilled, about 1 hour. Drizzle with olive oil and garnish
with mint leaves.

2 medium onions [about 8 ounces total], ends cut flat, peeled, cut
in half lengthwise
1 3/4 sticks unsalted butter [7 ounces], cut into 14 pieces
2 small carrots [about 4 ounces total], peeled, cut to fit the feed
tube vertically
3 plum tomatoes [about 9 ounces total], quartered and seeded
3 1/2 pounds fresh spinach, washed, stems removed
1 cup veal stock, preferably homemade
1/2 cup Sauternes
Salt and freshly ground black pepper
6 slices calf’s liver [about 5 ounces each], trimmed

Slice the onions thin, and saute in 2 tablespoons butter over low
heat until the onions begin to exude their liquid, about 5 minutes.
Cover and cook, stirring occasionally, until the onions are golden and
very soft, about 25 minutes more.
For flowerlike carrot slices, make 5 evenlyspaced lengthwise cuts
on each carrot piece with a fruit and vegetable stripper; slice them
into very thin rounds. Reserve.
Coursely chop the tomatoes. Reserve.
Bring a large pot of water to the boil, add the spinach and cook for
2 minutes. Drain and rinse under cold running water until cool enough
to handle. Squeeze the spinach to remove all the liquid. Pulse the
spinach, in a food processor until finely chopped, about 6 times.
Add the onions and process until smooth, about 1 minute. Reserve.
To make the sauce, bring the stock, Sauternes and chopped tomatoes to
the boil in a medium skillet. Cook until reduced by onethird, about
9 minutes. Strain into a small saucepan, pressing on the tomatoes to
exude all their liquid: there should be about l/2 cup. Set the skillet
aside. Whisk 8 tablespoons of the butter, one piece at a time, into the
reduced liquid, over low heat. Season to taste and keep warm.
Add 2 tablespoons butter to the skillet used to reduce the sauce. Add
the spinach mixture and season to taste. Keep warm, stirring occasionally.
Season the liver with salt and pepper. Cook 3 slices in 2 tablespoons
butter over medium high heat until golden brown on the outside but still
pink on the inside, about 2 minutes on each side. Remove to a plate and
cover loosely with foil to keep warm. Cook the remaining liver, adding
more butter as necessary.
Meanwhile, blanch the carrot slices in boiling water until just tender,
about 2 minutes. Drain.Fill a pastry bag fitted with a l/2inch star tip with the spinach
mixture. Pipe some spinach around the inner rim of 6 individual serving
plates. Cut each piece of liver diagonally into 3/4 inch wide slices and
arrange spokefashion on each plate. Spoon an equal amount of the sauce on each serving and garnish with the carrot slices.

4 oz. shrimp peeled, cooked
2 avocados
1/2 banana
2 teaspoons lemon juice
1/4 cup mayonnaise
1 tablespoon half & half
salt and black pepper
1 pinch paprika
1 pinch sugar
1 1/2 cups chicken cooked, diced
6 lettuce leaves shredded

If using frozen shrimp, thaw completely. Cut avocados in half; remove
stones. Use a melon baller to remove flesh from avocado skins. Reserve
skins and 4 avocado balls. Dice remaining avocado flesh.
Slice banana. Combine diced avocado and banana. Sprinkle with lemon
juice. Combine mayonnaise, half & half, salt, sugar, pepper, and
paprika. Fold in banana mixture, chicken and lettuce. Spoon mixture
over reserved avocado skins. Top with shrimp and avocado balls.

6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy
Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed
and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste

1 Remove skin from sausage and crumble into frying pan.
Add chopped onion, and cook over medium heat until meat is
no longer pink. If you are trying to cut fat, remove
meat from pan, place in a colander, and rinse under cold water.
2 Place meat in a large pot; add stock and potatoes.
Boil until potato is cooked.
3 Add spinach. Continue boiling until spinach is lightly cooked.
4 Remove soup from heat, stir in evaporated milk, and
season to taste. Do not add any salt if using canned stock.

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can
Italianstyle stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great
northern beans, undrained
2 small zucchini, cubed
2 cups spinach packed,
rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

1 In a stockpot or Dutch oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, and season with
salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2 Stir in beans with liquid and zucchini. Cover, and
simmer another 15 minutes, or until zucchini is tender.
3 Remove from heat, and add spinach. Replace lid
allowing the heat from the soup to cook the spinach leaves.
Soup is ready to serve after 5 minutes.

Makes 1 serving

Try seasoning this recipe with basil, oregano, or black pepper.

1 tablespoon (15 ml) tomato sauce
1 small ready-made pizza crust
1 slice red onion, chopped
cup (60 ml) shredded lowfat mozzarella cheese

1. Preheat the broiler.

2. Spread the tomato sauce over the pizza crust. Sprinkle with onion and cover with cheese, spreading evenly.

3. Broil for about 2 minutes, or until the cheese has melted.

serves 4

ingredients
50g/2oz dried split peas
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz long-grain rice
2 tablespoons tomato pure
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped fresh
flat-leaf parsley
4 tablespoons single cream
100g/4oz streaky bacon rashers
salt and ground black pepper

Cover the split peas with plenty of cold water, cover loosely and leave to
soak for at least 12 hours.
Melt the butter in a heavy saucepan over a medium heat, add the garlic
and onion, and cook for 23 minutes until soft but not coloured. Add the
rice, drained soaked split peas and tomato pure, and cook for a further
23 minutes, stirring constantly to prevent sticking. Add the stock, bring
to the boil, then reduce the heat and simmer for 2025 minutes until the
rice and peas are tender. Remove from the heat and allow to cool.
Blend three-quarters of the soup in a blender or food processor to form a
smooth pure. Pour into the remaining soup in the saucepan. Add the
carrots and cook for a further 1012 minutes until the carrots are tender.
Stir in the parsley and single cream. Keep warm.
Finely chop the bacon and put in a frying pan over a gentle heat. Saut
until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle
over the soup, and season well with salt and pepper. Serve immediately.

Makes 1 serving

Try seasoning this recipe with basil, oregano, or black pepper.

1 tablespoon (15 ml) tomato sauce
1 small ready-made pizza crust
1 slice red onion, chopped
cup (60 ml) shredded lowfat mozzarella cheese

1. Preheat the broiler.

2. Spread the tomato sauce over the pizza crust. Sprinkle with onion and cover with cheese, spreading evenly.

3. Broil for about 2 minutes, or until the cheese has melted.

6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy
Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed
and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste
1
Remove skin from sausage and crumble into frying pan.
Add chopped onion and cook over medium heat until meat is
no longer pink. If you are trying to cut fat remove
meat from pan place in a colander and rinse under cold water.

2
Place meat in a large pot add stock and potatoes.
Boil until potato is cooked.
3
Add spinach. Continue boiling until spinach is lightly cooked.
4
Remove soup from heat stir in evaporated milk and
season to taste. Do not add any salt if using canned stock.