Volume 8, Issue 062 - March 29, 2005

Hello Recipe Club,

Pink or Rose Pepper: This is not a true pepper but is a dried berry from a small mastic tree related to the rose bush and found on the French Island of Reunion in the Indian Ocean. (These are also commonly referred to as "Red Peppercorns" in trade and in many cookbooks.) These are used whole in nouveau cuisine dishes or mixed with other varieties for general use. The flavor is most similar to that of black pepper, but milder and more acidic with a hint of sweetness. This variety is expensive and difficult to find at the average grocery store.

Red peppercorns: A relatively recent invention, these are peppercorns picked at maturity in their red form and then dried whole. (Do not confuse with "Red Pepper" which is finely ground cayenne and other red chilies.) Red Peppercorns are extremely rare and not commercially important. It is generally safe to assume that any recipe that calls for "Red Peppercorns" is in fact referring to the "Rose Pepper" described above.

Source: Pepper-Passion.com

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Grilled Asparagus with Pink Peppercorn Vinaigrette

Ingredients:

2 tablespoon red wine vinegar
4 tablespoons fresh lemon juice
6 tablespoons olive oil
3 small shallots, very thinly sliced
1/4 cup flat leaf parsley, finely chopped
2 tablespoons pink peppercorns, slightly crushed
freshly ground pepper to taste

1 pound fresh asparagus
2 tablespoons of olive oil

Preparation:

Whisk the vinegar, lemon juice and olive oil together. Add the shallots, chopped parsley and pink peppercorns. Season to taste with salt and pepper.

Drizzle asparagus with olive oil and grill on a clean grill over medium heat for about 4 minutes, turning occasionally. Remove to a warm platter and drizzle with the vinaigrette.

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Pink Peppercorn Sauce for Grilled or Broiled Fish

Ingredients:

2 tablespoons unsalted butter
2 shallots, minced
1/2 cup of dry Chardonnay
3 tablespoons dark rum
2 1/2 teaspoons of pink peppercorns
1/2 cup heavy whipping cream
1 tablespoon tomato paste
sea salt to taste (Note: I use red sea salt in this dish)

Preparation:

Heat the butter in a saucepan. Sauté the shallots until they are just soft, do not brown. Add the Chardonnay and let reduce the sauce by half. VERY carefully add the rum, and ignite the sauce with a match. 

When the flame dies, add your peppercorns, the cream and tomato paste. Allow the mixture to reduce until it coats the back of a spoon. Season with sea salt to your liking.

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Minted Peas with Pink Peppercorns

Ingredients:

1/2 cup water
2 to 3 fresh mint sprigs
2 tablespoons unsalted butter
pinch each: salt and granulated sugar
4 cups fresh green peas
2 teaspoons coarsely ground pink peppercorns
1/4 teaspoon coarsely ground black peppercorns
1 teaspoon finely chopped fresh mint
sea salt to taste

Preparation:

Combine the water, mint sprigs, butter, salt and sugar in a medium sauce pot. Bring the mixture to a boil and reduce to a simmer for 2 minutes.

Bring the mixture back to a boil, add the peas, cover the pan and reduce heat to medium-low. Simmer peas until tender, about 3 to 5 minutes. Remove the mint sprigs.

Place peas in a warm bowl and stir in the peppercorns and fresh mint. Salt, to taste and serve.