#Ground peppercorn

[parveens-kitchen]

Chicken Sukka Recipe

Flavorful Chicken Sukka Delight.Prepare to tantalize your taste buds with this easy and delicious Chicken Sukka recipe. Bursting with aromatic spices and succulent chicken, this dish is a perfect companion to both rice and roti. Follow the simple steps below to create a flavorful culinary masterpiece. Ingredients:– 400g chicken, cleaned and washed– Salt, to taste– 2 teaspoon ginger-garlic paste–…

[omg-snakes]

[askwhatsforlunch]

Provençal Pork Chops

Whether your grill them on the barbie or on a griddle pan, these fragrant and juicy Provençal Pork Chops bring a taste of Summer holiday to your lunch! Happy Sunday!

Ingredients (serves 3):

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

1 heaped teaspoon Herbes de Provence 

1/2 teaspoon paprika

1/4 teaspoon ground chilli

3 tablespoons olive oil

3 pork chops

In a large, shallow dish, combine fleur de sel, black pepper, Herbes de Provence, paprika and ground chilli. Drizzle in olive oil and give a good stir until well-combined.

Add pork chops to the dish, rubbing them thoroughly in the oil and spices.

Place in the refrigerator to marinate, at least a couple of hours to overnight.

Grill marinated pork chops, on a hot griddle pan or on the barbecue, until well-browned and cooked through.

Serve Provençal Pork Chops hot, with Aïoli and Poêlée Provençale.

[foodfarrago]

dan dan noodles

[run-graph]

Side Dish - Buttermilk Peppercorn Ranch Salad Dressing This buttermilk peppercorn ranch salad dressing is simple and delicious. For best flavor development, refrigerate it overnight.

[housefreak]

you all WISH you were me. ive vacuumed, done laundry, ground peppercorns, made burgers, wrapped a gift & i only woke up 5 hours ago

[thefreetimes]

Buttermilk Peppercorn Ranch Salad Dressing

Simple and delicious, this buttermilk peppercorn ranch salad dressing. Refrigerate it for at least one day to maximize flavor development.

[kootorii]

Beef - Flat Iron Steak with Balsamic Reduction Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!

[sneakyguacamole]

Mapo Tofu

Via Serious Eats. 2 tablespoons Sichuan peppercorns, divided (see notes) 1/4 cup vegetable oil 1 teaspoon cornstarch 2 teaspoons cold water 1 1/2 pounds medium to firm silken tofu, cut into 1/2-inch cubes 1/4 pound ground beef 3 garlic cloves grated on a microplane grater 1 tablespoon fresh ginger grated on a microplane grater 2 tablespoons fermented chili bean paste (see…

[wearemidnightsouls]

Recipe for Buttermilk Peppercorn Ranch Salad Dressing This buttermilk peppercorn ranch salad dressing is simple and delicious. For best flavor development, refrigerate it overnight.

[parveens-kitchen]

Slow Cooker Red Beans Curry

Slow Cooker Red Beans Curry: A Delightful and Healthy RecipeIndulge in the rich flavors of our Slow Cooker Red Beans Curry, a dish that combines the wholesome goodness of freshly peeled red beans with a tantalizing blend of ground coconut, onions, tomatoes, and an array of aromatic spices. This curry, cooked to perfection in a slow cooker, promises a symphony of tastes that will leave your taste…

[shellhenng]

Flat Iron Steak with Balsamic Reduction Flat iron steaks with a pepper crust are pan seared and then drizzled with a salty-sweet syrup. This dish is straightforward, gorgeous, and delectable!

[creedtimeline-br]

Buttermilk Peppercorn Ranch Salad Dressing This buttermilk peppercorn ranch salad dressing is simple and delicious. For best flavor development, refrigerate it overnight. 2/3 cup buttermilk, 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley, 1/8 teaspoon salt, 1/4 teaspoon onion powder, 1/2 cup sour cream, 1 tablespoon ground peppercorns, 1/2 cup mayonnaise, 1/4 teaspoon garlic powder, 1/2 teaspoon dried chives

[askwhatsforlunch]

Herby Lamb Curry with Aubergine and Potatoes

This fragrant Herby Lamb Curry with Aubergine and Potatoes is both hearty and light enough, making it a deliciously more-ish dinner to tuck into on these chillier Summer nights! Happy Wednesday!

Ingredients (serves 2):

4 medium Garden Potatoes 

1 teaspoon coarse sea salt

4 tablespoons olive oil

1 teaspoon Graines à Roussir 

2 thick slices (about 420 grams/ounces total) lamb leg

1 large aubergine, rinsed

1 large carrots

1 onion

1/3 hot chilli pepper

1 large garlic clove, minced

a bunch Garden Cilantro 

half a dozen large leaves fresh mint

2 teaspoons ground turmeric

1 teaspoon Garam Masala

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon demerara sugar

a few sprigs Garden Cilantro

a few mint leaves

Rinse and peel Garden Potatoes and place them in a large saucepan. Add coarse sea salt and cover with water. Bring to the boil over medium-high heat, and cook, about 15 minutes.

Meanwhile, heat half of the olive oil in a large, deep skillet or pot over medium-high heat. Add Graines à Roussir; fry, 1 minute. Add lamb leg pieces, and brown thoroughly, about 3 to 4 minutes on each side. When well-browned, transfer lamb pieces to a plate, set aside.

Cube aubergine, and stir into the skillet, coating in lamb fat and olive oil. Cover with a lid, and cook, a couple of minutes.

Peel and slice carrot. Finely chop onion.

When aubergine has just softened and browned a bit, add remaining olive oil, and stir in sliced carrot and chopped onion. Cook, another couple of minutes.

Thinly slice chilli pepper, and stir into the skillet, along with minced garlic. Cook, 1 minute.

Finely chop Garden Cilantro and mint leaves, and stir into the skillet. Cook, a couple of minutes more.

Then, season with ground turmeric and Garam Masala.

Drain Potatoes, saving their cooking water, and stir them into the skillet, coating in herbs and spices.

Return lamb chunks to the skillet, seasoning them on both sides with fleur de sel and black pepper.

Finally, stir in 1 1/2 to 2 cups of the Potatoes cooking water, and bring to the boil. Reduce heat to medium-low, and simmer, at least an hour.

Just before serving, stir demerara sugar into the skillet, until completely dissolved.

Finely chop Garden Cilantro and mint leaves.

Serve Herby Lamb Curry with Aubergine and Potatoes hot, sprinkled with chopped Cilantro and mint.

[fuckingrecipes]

Grinding whole spices is WORTH the cost and effort

Just wanted to remind folks that if flavor was color, pre-ground spices are pastels, and freshly-ground spices are vibrant fully-saturated jewel tones with an iridescent rainbow sheen.

I am not shilling, I will not link you to a brand or product.

But please, please put it on your future to-do list to acquire a ultra gritty (not smooth ceramic or glazed) spice grinder. Lava rock if you can. The mexican Molcajete works wonderfully. An electric grinder if you must.

Search for a local asian or latin supermarket for cheap whole spices in bulk. Per-Pound, whole spices in a baggie are almost always cheaper than pre-ground bottles.

I am begging you, knees on the ground and tears in my eyes, to please, just once, go buy a tiny amount of good-quality cinnamon bark.

It should be a lovely medium-brown color with a soft orange tint, not nearly black with age. It should look a little soft and crumbly around the cut edges. Look for the flat pieces, which haven't curled into rolls from dryness.

Break a little piece off. Less than the size of your thumbnail. Crush or grind it however you can. Smash it with a hammer, make dust with sandpaper, however you want.

And stick it in your mouth.

A tiny amount of freshly ground cinnamon bark is heady, fruity, sweet, floral, and has a warm spice that breathes down your throat. You can chew on bits of the bark like candy, it's so sweet and good.

Pre-ground cinnamon tastes like bitter dust and betrayal by comparison.

The really old, dry as dust cinnamon sticks that look so dark brown they're nearly black... you can grind those up too, it'll improve the flavor, but it's about three steps behind the fresh stuff. Kingdoms fought wars over fresh cinnamon. Kings traded war prisoners for pounds of cinnamon, and I get it. I understand.

If you can afford it, if you want an earth-shaking treat, please consider: Whole Nutmegs, Good Cinnamon, Whole Cloves, and Whole Peppercorns.

And some method of grinding them.

[witchywomanrunningupthathill]

It had started out innocent… Mostly. You were sat in his lap, your hands cradling his face as you planted kisses on each of his cheeks, his eyelids. He never hid his love for your gentle affection, evidenced by the blissful smirk that danced on his lips and the way his hands rubbed up and down your hips soothingly.

You hadn’t bothered pulling the curtains closed around his bed. You had the whole room to yourselves, seeing as most everyone had gone to Hogsmeade for the day.

Now, you were moving in a way that was anything but innocent. A wanton moan escaped your lips. Regulus was big. And you never tired of that delicious stretch every time he thrust into you.

“You’ve no idea how good that feels,” you said, prompting a smug chuckle to escape from the boy’s throat.

“Think I do, love,” said Regulus.

You ground onto him harder and his hand wrapped around your throat, fingers tightening on your pulse points, testing. You used one of your hands to grab at his wrist as you stopped your movements in his lap. The display of dominance had your head falling back in pleasure. But you quickly realized that you were actually falling back onto his unmade bed. He still had his hand around your throat as you stared up at him with doe eyes. His gaze raked up and down your body.

“You look so hot when you’re laid out for me like this.” In an attempt to hide your blush, you turned your head into the sheets, which smelled of peppercorn and boy. In the process, he’d let go of your neck. Regulus got off the bed and now stood at the side. “Don’t act innocent when we both know where your mouth was two minutes ago. He gripped you ankles in both hands, ready to pull you to the edge of the mattress where he stood.

“Now get over here.”