White Pepper Greats: Delicious White Pepper Recipes, The Top 85 White Pepper Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to White Pepper Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Andouille Crusted Redfish With Shoestring Potatoes, White Chili, White Truffle Aioli, Whitefish with Orange Slices, Wild Rice Butternut Squash Stuffing, Wisconsin Cheese Chowder, Yu Sang ( Chinese New Year Salad ) ...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

White Pepper Greats is packed with more information than you could imagine. 85 delicious dishes covering everything, each employing ingredients that should be simple to find and include White Pepper. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459605
• Langue: English

Extrait

White Pepper Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 Andouille Crusted Redfish With Shoestring Potatoes ...................................... 1 Anginares Me Anitho - Artichokes With Dill ................................................... 2 Anginares Tarama ......................................................................................... 4 Apple Bbq Sauce ............................................................................................ 5 Apricot-Carrot Salad With Grapefruit Mint...................................................... 6 Armenian Fruit and Nut Pilaf .......................................................................... 6 Artichoke Quiche ........................................................................................... 7 Broccoli & Angel Hair Pasta ............................................................................ 8 Broiled North Sea Black Cod ........................................................................... 9 Brunswick Stew With Corn Dumplings .......................................................... 10 Butter Pecan Squash .................................................................................... 12 Buttermilk Chicken ...................................................................................... 12 Butternut Squash Soup ................................................................................ 13 Caesar Salad Dressing ................................................................................. 14 Cajun (Spicy) Potato Salad ............................................................................ 15 Cajun Blackened Fish Or Chicken ................................................................. 16 Cajun Blackened Spice Mix And Blackened Fish ............................................ 17 Forest Fettuccine With Morels And Breast Of Pheasant ................................. 18 French Dressing........................................................................................... 20 Fried Eggplant Or Zucchini........................................................................... 20 Fruit Salad With Nuts ................................................................................... 22 Garden Lasagna ........................................................................................... 22 Gefilte Fish Loaf with Beet-Horseradish Cream ............................................ 24 German Pepper Cookies............................................................................... 25 Louisiana Dirty Rice ..................................................................................... 26 Louisiana Roast Beef .................................................................................... 27 Lower East Side Lox ..................................................................................... 28

iii

Macadamia Pilaf........................................................................................... 29 Macaroni And Cheese With Green Onions And Ham ..................................... 30 Macaroni Salad ............................................................................................ 31

Chapter 2 N-Z ................................................................................................................................................33 New England Turkey Chowder ..................................................................... 33 New Potatoes with Caviar............................................................................. 34 Onion Soup Fondue ..................................................................................... 35 Original CyberSauce..................................................................................... 36 Oyster Fritters Cajun-Style........................................................................... 37 Oyster Rockefeller Soup ............................................................................... 37 Oyster Stew-Cajun Country Recipes ............................................................. 38 Oysters Randall............................................................................................ 39 Pancakes With Nine Fillings - Guchul Pan..................................................... 40 Pasanda Kabob ............................................................................................ 43 Pasta With Chicken And Almonds................................................................. 44 Pearl Meatballs, Steamed ............................................................................. 44 Phoenix-Tailed Shrimp ................................................................................ 45 Pickle Juice BBQ Sauce ................................................................................. 46 Pineapple Beef Marinade .............................................................................. 47 Pork Chops Smothered In Onion Gravy......................................................... 48 Pork Dumplings ........................................................................................... 50 Portabella Mushroom Appetizer ................................................................... 51 Pot Roast Of Turkey With Barley ................................................................... 51 Pot Stickers.................................................................................................. 53 Potato Souffle .............................................................................................. 54 Potstickers - 1 ............................................................................................. 55 Prawn Bisque ............................................................................................... 57 Pumpkin and Chickpea Soup........................................................................ 58 Pumpkin Pie................................................................................................. 59 Queen Ida's Chicken And Dumplings ........................................................... 60 Rabbit (Or Chicken) Jambalaya ..................................................................... 61 Ragin' Rabbit With Cajun Ragin' Rub ............................................................ 62 Rainbow Trout And Scallop Mousse ............................................................. 63 Souffled Spinach crêpes ............................................................................... 65 Spicy Grilled Catfish With Aioli ..................................................................... 66 Springtime Green Pea Soup .......................................................................... 67 Steamed and Chilled Clams With Lime ......................................................... 68 Steamed Dumplings..................................................................................... 70 Steamed Pork and Shrimp Dumplings (Shao Mai) ......................................... 71 Turkey Macaroni Salad ................................................................................ 72 Turkey Salad (Hot) ....................................................................................... 73

i

v

Table of Contents

Tuscany White Bean Soup ............................................................................ 74 Twice-Baked Sweet Potatoes........................................................................ 75 Tzatziki Sauce For Gyros.............................................................................. 75 V-12 Vegetable Pot Pie ................................................................................ 76 Veal Scallops with Orange Juice.................................................................... 78 Veal-and-crayfish Stew ............................................................................... 78 Vegetable Seasoning Mix ............................................................................. 80 Vibrant Cold Vegetable Terrene ................................................................... 80 Vietnamese Crab Rolls ................................................................................. 82 Vietnamese Squash Soup ............................................................................. 83 Warszawa Borscht ........................................................................................ 84 White Cheddar And Jalapeno Spread ............................................................ 86 White Chili ................................................................................................... 86 White Truffle Aioli........................................................................................ 87 Whitefish with Orange Slices ........................................................................ 88 Wild Rice Butternut Squash Stuffing ............................................................. 89 Wisconsin Cheese Chowder ......................................................................... 91 Yu Sang ( Chinese New Year Salad ) ............................................................. 91 Index .............................................................................................................................................94

v

° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

vi

Chapter 1 A-M

Chapter 1: A-M

ANDOUILLE CRUSTED REDFISH WITH SHOESTRING POTATOES

4 servings Source:White Pepper Greats

6tablespoonsOlive oil, divided 2 (1-inch) Zucchini slices, sliced lengthwise 2 (1-inch) Yellow squash slices, sliced lengthwise 2 (1-inch) Eggplant slices, sliced lengthwise 1cupRoasted pecans pieces 2teaspoonsChopped garlic ¼cupChopped green onions ¾cupsWorcestershire sauce 2 whole Lemons, skin, pith removed

2 Bay leaves ¾lbs.Cold butter, cubed 3ouncesAndouille sausage, finely diced

1cupBread crumbs 1tablespoonBayou Blast 4 Redfish fillets - (6 to 8ozea) 2cupsShoestring potatoes, fried, seasoned with Salt and pepper

1tablespoonBrunoise red peppers 1tablespoonBrunoise yellow peppers 1tablespoonChopped chives ¼cupGrated Parmesan cheese Salt, to taste Freshly-ground white pepper, to taste

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White Pepper Greats

Preheat the oven to 450℉. Season the vegetables with 2 tablespoons of olive oil. Season with salt and pepper. Place the vegetables in a roasting pan and roast for 10 minutes. Remove the vegetables from the oven and cool. Dice the vegetables and set aside.

In a large saute pan, heat 1 tablespoon of the olive oil. Saute the roasted vegetables, pecans, and garlic for 2 minutes. Season with salt and pepper. Stir in the green onions and keep warm. In a saucepan, combine the Worcestershire sauce, lemons and bay leaves.

Bring the liquid up to a simmer and simmer the liquid until it reduces by 2/3, about 4 minutes. Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated. The sauce should be thick and coat the back of a spoon. Keep the sauce warm. In a hot saute pan, render the andouille sausage for 2 minutes. Remove from the heat and cool the sausage completely.

Turn the cooled sausage into a mixing bowl. Stir in the bread crumbs. Season the fillets with the Bayou Blast. In a large, oven- proof saute pan, heat the remaining olive oil. When the oil is hot, add the redfish, presentation side down first. Saute the redfish for 4 minutes on the first side and carefully flip over. Cover the top of each fillet with a quarter of the andouille crust. Place the saute pan in the oven and cook for 5 minutes. To assemble, spoon the sauce in the center and around the rim of each plate.

Mound the shoestrings in the center of each plate. Place three piles of the relish around the shoestrings of each plate. Gently lay each fillet on the pile of shoestring potatoes. Garnish the plates with red and yellow peppers, chives and cheese. This recipe yields 4 servings.

ANGINARES ME ANITHO - ARTICHOKES WITH DILL

8 servings Source:White Pepper Greats

12 medium globe artichokes

2

1 lemon, (juice only)

lemon slices 3tablespoonsflour, (optional) ½cupchopped scallions, white only ¼cupolive or other oil 1 lemon, (juice only) 3cupswater salt

Chapter 1: A-M

freshly ground white pepper 2tablespoonsfinely chopped dill 3teaspoonscorn starch cold water 2 eggs chopped dill for garnish

Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50 minutes

Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.

As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.

Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from center, using a spoon or melon ball scoop. Cut in half.

In a large pan gently fry spring onion in oil until soft. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.

Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven.

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White Pepper Greats

Mix corn starch to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.

Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg.

Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course.

ANGINARES TARAMA

6 servings Source:White Pepper Greats

6 small fresh globe artichokes 1 ½ouncestarama, rinsed if necessary =or=- 2ounces-smoked skinned cod's roe 1tablespoonfinely grated onion pulp

4

2 large juicy lemons 1cupfruity olive oil

salt freshly ground white pepper

To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring.

Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their