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Cornish game hen with rice, mushroom, and dried fruit stuffing

CORNISH GAME HEN WITH RICE, MUSHROOM, AND DRIED FRUIT STUFFFING

INGREDIENTS:

1 1/2-1 3/4 pound Cornish hen, rinsed and patted dry inside and out

For the stuffing:
2 tablespoons brandy
1/4 cup dried and pitted, tart Montmorency cherries (unsweetened)
1/4 cup dried apricots, rough chopped in 1/4 inch dice
1 tablespoon olive oil
8 ounces Baby Bella mushrooms, wiped clean and coarsely chopped
1/2 cup chopped onion
1 clove of garlic, finely chopped
3 cups cooked, mixed brown and wild rice
1/4 teaspoon dried herb de Provence
1/2 teaspoon chopped fresh rosemary
1 tablespoon pink peppercorns (may substitute 1 teaspoon (or to taste), coarsely ground black pepper.
1/16 teaspoon ground nutmeg
dash of cayenne pepper, (optional)
salt and pepper

DIRECTIONS:

Soak the cherries and dried apricots in the brandy until plump, about 2 hours.

Heat the olive oil in a large skillet over medium heat and add the onion, mushrooms and garlic. Saute until the onions are translucent and the mushrooms are cooked, about 10 minutes. Add the plumped dried fruits into the mushroom onion mixture and stir. Cool to room temperature. In a large bowl mix all of the stuffing ingredients together and lightly stuff the inside of the Cornish hen. Place remaining stuffing in a medium baking dish. Put the hen on top and sprinkle with freshly ground pepper and a little salt. Lightly cover any exposed stuffing with aluminum foil. Roast in a preheated 350 degree oven for about 1-1/2 hours, until the temperature if the hen is at 180 degrees (internal temperature) and it is golden brown. Check while roasting and cover any parts that are getting too brown with aluminum foil. When done remove from oven and let rest for about 10 minutes before carving.

Garnish with fresh cherries, apricots and fresh rosemary sprigs, if desired.

Serves 4.

http://www.2stews.com/2010/01/last-wife-of-henry-iiivfood-for-thought.html

 
Goat Cheese and Shallot Toasts

GOAT CHEESE AND SHALLOT TOASTS

The addition of sweet cream to soft goat cheese tempers its tanginess while making it light and easy to spread. Pink peppercorns scattered across the top add color and complement the shallots.

1 baguette
5 oz. soft goat cheese, at room temperature
4 to 6 Tbs. heavy cream
1/2 tsp. salt
2 or 3 small shallots, minced
3 Tbs. pink peppercorns, smashed

Preheat an oven to 350°F.

Cut the baguette on the diagonal into slices 1/4 inch thick. Arrange the slices in a single layer on 2 ungreased baking sheets. Bake until lightly golden, about 15 minutes. Turn the slices and bake until the other side is lightly golden as well, about 10 minutes more. Set aside.

Put the goat cheese in a bowl and mash it with a fork. Add 1 Tbs. of the cream and mash it in. Continue to add the cream, 1 Tbs. at a time, until you have a soft, mild spread. Mix in the salt and the shallots to taste.

When ready to serve, spread each baguette toast with the cheese and shallot spread and top with several pink peppercorns. Serves 12 to 14.

Adapted from Williams-Sonoma, Christmas Entertaining,by Georgeanne Brennan (Simon & Schuster, 2005 ).

 
Warm chicken salad with grapefruit

WARM CHICKEN SALAD WITH GRAPEFRUIT

...Sweet and tart elements in the vinaigrette marry the grapefruit sections, peppery arugula and grilled slices of that darn poultry. The chicken can be prepared on a stovetop grill pan as well. The pink peppercorns add a slightly fruity punch of heat, but there are alternatives (see TIP*), if you don't have them in on hand.

Serve with warm garlic bread or grilled garlic crostini; either can fit on the grill as the chicken cooks. Citrus flavors in the glass would go well with what's on the plate, so pour a glass of New Zealand sauvignon blanc.

Ingredients:

* 1 tablespoon sherry vinegar
* 1 1/2 tablespoons pink peppercorns (see tip)*
* 1/3 cup olive oil
* 2 tablespoons balsamic vinegar
* 3/4 to 1 pound boneless, skinless chicken breast halves (3 breast halves, minus tenderloins)
* Kosher salt
* Freshly ground black pepper
* 2 large pink grapefruit
* 1/2 teaspoon Dijon-style mustard
* 3 to 4 chives
* 7 to 8 ounces (1 bag) arugula leaves, washed and dried

Directions:

Combine the vinegar and peppercorns in a small cup; let them soak while you prepare the chicken.

Combine 2 tablespoons of the oil with the balsamic vinegar on a large, shallow plate. Working with one at a time, place the chicken breast half between large pieces of plastic wrap; use a rolling pin or mallet to pound it to a thickness of 3/4 inch. Swish the chicken in the oil-vinegar mixture to coat it evenly on both sides, then season lightly with salt and pepper. Cover and refrigerate for 15 minutes, while the grill is heating up.

Prepare the grill for high heat. If using a gas grill, preheat to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Meanwhile, cut off the top and bottom of the grapefruit, then trim the peel and white pith from around the fruit, starting at the top and cutting downward. Working over a medium bowl with a fine-mesh strainer over it, use a paring knife to cut between the sections, detaching each section of fruit from its surrounding membrane; collect the fruit and its juices in the bowl, squeezing extra juice out of the remaining pulp.

When the chicken has marinated, use tongs to transfer it to the grill, letting it drain slightly; discard the marinade. Cook for 4 minutes, then turn the chicken breast halves over and cook for 3 to 4 minutes or until just cooked through. Transfer to a cutting board and cut each chicken breast half into 1/4- to 1/2-inch-wide strips. Cover loosely to keep warm.

While the chicken is on the grill, make the vinaigrette: Whisk together the remaining oil, 1 tablespoon of the reserved grapefruit juice and the mustard in a large mixing bowl (reserve the remaining juice for another use). Use scissors to snip the chives into the mixture, whisking to combine. Season with salt and pepper to taste. Add the arugula and toss lightly to coat.

Divide the arugula leaves among individual plates and arrange the chicken and grapefruit segments on top. Drizzle some of the vinaigrette left in the bowl over the chicken and fruit, then scatter some of the soaked peppercorns on top. Serve immediately.

*Tip: If You Don't Have Pink Peppercorns. . . . :
. . . which are available at Williams-Sonoma and Penzeys Spices stores, you can crush 1 1/2 teaspoons of green peppercorns in 1 tablespoon of honey, or forgo the peppercorns and just finish the salad with a sprinkling of piment d'Espelette.

4 servings

Adapted from "The Spice Bible," by Jane Lawson

http://projects.washingtonpost.com/recipes/2008/05/14/warm-chicken-salad-grapefruit/?hpid=smartliving

 
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