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CathyZ, green peppercorn cream sauce on tuna was outstanding! We were scrapping
- Thread starter marilynfl
- Start date
KarenNoCA, Have a look at this article.....
http://www.rachaelray.com/2012/02/21/supermarket-score-green-peppercorns/
http://www.rachaelray.com/2012/02/21/supermarket-score-green-peppercorns/
Karen, the ones I used are in a brine. They weren't easy to find so when I did
spot them a few years back, I bought 2 bottles. Then I promptly forgot WHY I bought them. Turns out it was for CathyZ's cream sauce.
We rinsed and then smashed them with the flat side of a heavy blade. They are softer than dry hard peppercorns used in a grinder, but still provide a zip-a-dee-doo-da to the flavor profile.
I will NOT be waiting 2 more years to use them again.
https://www.walmart.com/ip/Reese-Green-Peppercorns-3.5-oz-Pack-of-12/17340595?wmlspartner=wlpa&adid=22222222227015517857&wl0=&wl1=g&wl2=c&wl3=40889471432&wl4=pla-78819388592&wl5=9027254&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=17340595&wl13=&v
spot them a few years back, I bought 2 bottles. Then I promptly forgot WHY I bought them. Turns out it was for CathyZ's cream sauce.
We rinsed and then smashed them with the flat side of a heavy blade. They are softer than dry hard peppercorns used in a grinder, but still provide a zip-a-dee-doo-da to the flavor profile.
I will NOT be waiting 2 more years to use them again.
https://www.walmart.com/ip/Reese-Green-Peppercorns-3.5-oz-Pack-of-12/17340595?wmlspartner=wlpa&adid=22222222227015517857&wl0=&wl1=g&wl2=c&wl3=40889471432&wl4=pla-78819388592&wl5=9027254&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=17340595&wl13=&v
Glad you enjoyed it Marilyn. I am really fond of that recipe.
Now you know why I suggested a pasta side- to just swirl into the leftover sauce- deee-vine.
I don't rinse the peppercorns but that is just me. I use 'em straight from the bottle. They are impossible to get here on the island so I have my Sister send them in a care package. I didn't know they were hard to get other places.
Karen, do not try substituting other peppercorns- if you make this sauce it must be green peppercorns in brine.
Now you know why I suggested a pasta side- to just swirl into the leftover sauce- deee-vine.
I don't rinse the peppercorns but that is just me. I use 'em straight from the bottle. They are impossible to get here on the island so I have my Sister send them in a care package. I didn't know they were hard to get other places.
Karen, do not try substituting other peppercorns- if you make this sauce it must be green peppercorns in brine.
Karen, here's one thing I noted: because I seasoned the tuna steaks
with Season-All, black pepper, garlic powder and Adolph's and then seared it in hot oil, the pan ended up getting black flecks stuck to it. The recipe sautés the spinach first, then it's removed to cook the tuna, which is also removed, and then any excess oil is poured off and the cream, vodka and remaining onions are reduced--all using the same pan. But because of the residual burnt granules stuck to the pan and the sautéed spinach, my sauce took on a slightly grey-ish color. Still very tasty, but not the creamy white I was expecting.
This time I'm going to make the sauce in a separate pan while searing the tuna in another . Not sure how much flavor I'll lose by not using the same pan and getting the scrapings, but it's an experiment. After this test I'll know if taste trumps visual.
PS: I took a photo of the finished plate on my iPhone, but have no clue how to get it off. I should probably go ask a 3-year old.
with Season-All, black pepper, garlic powder and Adolph's and then seared it in hot oil, the pan ended up getting black flecks stuck to it. The recipe sautés the spinach first, then it's removed to cook the tuna, which is also removed, and then any excess oil is poured off and the cream, vodka and remaining onions are reduced--all using the same pan. But because of the residual burnt granules stuck to the pan and the sautéed spinach, my sauce took on a slightly grey-ish color. Still very tasty, but not the creamy white I was expecting.
This time I'm going to make the sauce in a separate pan while searing the tuna in another . Not sure how much flavor I'll lose by not using the same pan and getting the scrapings, but it's an experiment. After this test I'll know if taste trumps visual.
PS: I took a photo of the finished plate on my iPhone, but have no clue how to get it off. I should probably go ask a 3-year old.
All that seasoning is probably not necessary
I find that just salt and pepper on the fish as per the recipe is sufficient. There is so much flavor in the sauce and the spinach that more is not needed. Simpler is sometimes better.
If you try to use two pans you will lose a lot of the flavor of the final product. And the sauce is not really white in the end.
Just my opinion
I find that just salt and pepper on the fish as per the recipe is sufficient. There is so much flavor in the sauce and the spinach that more is not needed. Simpler is sometimes better.
If you try to use two pans you will lose a lot of the flavor of the final product. And the sauce is not really white in the end.
Just my opinion