Volume 8, Issue 064 - March 31, 2005

Hello Recipe Club,

Black peppercorns: This is the most popular form of pepper in the USA. Black peppercorns are produced by picking the berries as they are beginning to ripen from green to yellow and while still relatively immature. They are then boiled briefly and then allowed to ferment and dry naturally in the sun (or by forced air heating) until wrinkled and black. Black pepper is hot, pungent and aromatic.

Most generic black pepper sold in stores is a mixture from a variety of sources bought at the lowest possible price. The least expensive grades of black originate from Brazil and are less flavorful than others. Unfortunately, most common black peppers contain a high proportion of Brazilian black pepper.

We sell only distinct varieties with the names indicating the origin and quality as follows:

Malabar: A popular variety that originates from the Malabar Coast in the SW portion of India. The berries have a slightly greenish hue. This is an excellent pepper with robust flavor available at a reasonable price.

Tellicherry: Comes from the same area as Malabar but represents the largest and highest quality berries and is generally considered to be one of the finest black peppers available. There is a balancing act involved to allow maximum development of size and flavor of the berries on the vine without allowing sugar content to rise to where losses will occur from rotting or predation.

These berries are picked a little closer to maturity than the Malabar as the color reaches yellow-orange and then boiled and dried. The color is a dark chocolate brown to black and the flavor is highly pungent and aromatic. Tellicherry peppercorns have a complex spicy aroma.

Sarawak: Comes from Malaysia, and yield a smaller black berry with a slightly grayish hue. It has a milder flavor and aroma that is often described as fruity.

Lampong: Comes from the island of Sumatra in Indonesia and is similar in many respects to Sarawak except for being hotter. This is the variety most often sold in the UK. Lampong peppercorns have an earthy and smoky aroma.

Talamanca del Caribe: A variety we recently discovered that is largely unknown to the average chef. This is a pepper grown in small quantities in Ecuador and certified as organic. It has a robust flavor and pungent aroma that will likely surpass anything you have experienced before. It is also hotter than the average black pepper. This is the finest black pepper we have discovered thus far.

Source: Pepper-Passion.com

Pepper-Passion Elegant Salt & Pepper Mills handcrafted from rare & exotic tropical hardwoods. See the "Aphrodite" Pepper Mill. Gourmet Sea Salts and Peppercorns.

Black Pepper Crabs and Prawns

This Singaporean classic is best eaten with your hands so have lots of napkins near by and tell your guests to have at it. The flavors in this dish are best served with cold beer and flavorful bread.

Makes 4 servings

Ingredients:

4 small crabs in the shell (have your butcher clean them)
3 tablespoons peanut oil
1 1/2 pounds medium prawns, raw and peeled
2 ounces Talamanca black pepper, ready to grind, divided
1/3 cup salt-free butter
5 large garlic cloves, peeled and chopped
3 inch diameter piece of fresh ginger peeled and chopped
1 tablespoon Alaea red sea salt
1/2 cup chopped green serrano chilies
1/2 cup dark soy sauce
2 teaspoons sugar
7 ounce bottle of oyster sauce
lemon wedges for garnish

Preparation:

Heat a large kettle of water. Slip crabs into boiling salted water to cook.

Heat a large skillet, add oil. When the oil is hot add prawns and 1 ounce freshly ground Talamanca black pepper. Turn in oil until red and fully cooked. Remove from pan and drain on paper towels. Set aside. Remove any remaining oil in skillet with paper towel.

Place the skillet on medium high heat. Melt the butter just until sizzling then add the chopped garlic, ginger, red salt and chilies. Cook quickly turning the mix until garlic starts to soften. Reduce heat to medium and add remaining 1 ounce coarsely ground black pepper, soy sauce, sugar and bottle of oyster sauce. Allow to heat through to low boil.

Return drained prawns to the skillet. Turn off heat. Lift boiled crabs from water into strainer to drain. Chop each crab in half on cutting board.

Presentation: Place all four crabs top side up, legs outward on the platter. Spoon skillet mixture into the middle. Add lemon wedges for garnish. Have bread sliced on a cutting board and a bucket of beer on ice. 

Each place setting should have bowls ready setting for the shells and a knife, crab cracker and picks.

Pepper-Passion.com

Maine Goodies Over 1200 Gourmet Food products made in or inspired by the Great State of Maine. Free shipping in continental US.

Duck Breast au Poivre

Makes 4 servings

Ingredients:

4 boneless duck breast halves, 8 ounces each
1/4 cup black peppercorns, cracked
1/4 cup dry red wine
1/4 cup port wine, plus 2 to 3 tablespoons for deglazing
1/2 cup chicken stock
2 tablespoons butter
salt to taste
rice pilaf

Preparation:

Peel the skin off the duck meat and put it in a large skillet over moderate heat to render some fat.

Meanwhile, put the cracked pepper on a plate and press the duck breast into the peppercorns to coat both sides. Cover with plastic and refrigerate.

When the duck skin has rendered about 3 to 5 tablespoons of fat, remove the skin and discard it. Set aside the duck fat.

In a saucepan, combine red wine, 1/4 cup port and chicken stock. Boil the mixture until it reduces in volume to about 3 tablespoons. Swirl in the butter and keep sauce warm.

Use the duck fat to sauté the breasts over high heat for 2 to 3 minutes on each side. Remove the duck from the pan and let it stand two minutes. Meanwhile pour off the fat and deglaze the pan with 2 to 3 tablespoons of port. 

When this has reduced to 1 tablespoon, add it to the sauce. Slice the breasts crossways at an angle, about 1/3 inch thick. Serve the slices of duck breast over rice pilaf and drizzle with a spoonful of sauce.

BulkFoods.com Spices, Nuts, Chocolates, Celtic Sea Salt, Candy, Dried Fruits, Trail Mixes and Baking Ingredients. Holiday Favorites!

Peaches with Balsamic Vinegar and Black Pepper

Makes 4 servings

Ingredients:

4 perfectly ripe fresh peaches or nectarines
4 tablespoons high quality balsamic vinegar
1 tablespoon freshly ground black pepper
1 teaspoon sugar

Preparation:

Wash and drain peaches. Slice peaches into 1/2-inch thick slices and place in a large mixing bowl. Add vinegar, pepper and sugar and gently toss to coat. Divide among 4 martini glasses and serve.

Source: Molto Mario Show