Citrus Peppercorn Mix Food

CITRUS AND PEPPERCORN DRY BRINE

Steps:

• Toast black, pink, and white peppercorns and bay leaves in a skillet until fragrant. Let cool, then crush in a bag using a rolling pin or heavy skillet. Mix with salt, sugar, lemon zest, and orange zest. Apply to turkey and after curing, rinse off and pat dry before roasting.
• DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.

HOMEMADE LEMON PEPPER SEASONING

Steps:

• Preheat toaster oven to lowest setting.
• In a large bowl, combine lemon zest and black pepper. Cover metal pan fitted for toaster oven with foil and spread mixture evenly in pan. Allow to bake low and slow until zest is completely dried. Mine took about 26-30 minutes.
• Transfer lemon-pepper mixture to a bowl. Using the back of a spoon (or spice grinder if you have one), crush mixture until desired texture is achieved. Mix in salt, 1 tsp at a time. Continue to add salt until you have the right balance to fit your taste.
• Notes.
• Depending on size of lemons, you may need more lemons.
• If you want more of a lemon taste, reduce pepper or add more lemon zest.
• Seasoning may be kept in an air tight container for a few months.

PEPPERED CITRUS-PORK CHOPS

Steps:

• Beat egg and milk in shallow dish or pie plate; set aside. Mix dressing mix, flour and pepper in separate shallow dish or pie plate.
• Dip both sides of chops in egg mixture, then in dressing mixture, turning to evenly coat both sides of each chop.
• Heat large nonstick skillet on medium heat. Add chops; cover. Cook 6 min.; uncover. Cook 5 min. on each side or until chops are done (160ºF). Drizzle with lime juice.

PEPPERCORN MIX

Steps:

• In a large bowl, combine all ingredients and mix well.
• Divide into 4 glass jars.
• Seal and label jars.
• Note: I found the green and pink peppercorns at my local health food store in bulk.

TRIPLE CITRUS GLAZED GRILLED SALMON

Steps:

• Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
• Salmon:
• Heat a grill to medium-high heat.
• Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.