Garlic Peppercorn Sauce Food

GARLIC PEPPER SEASONING

Steps:

• In a bowl, combine all ingredients and stir until well blended.
• Store mixture in an airtight container.
• Use for seasoning meats, grains, starches and vegetables.

HOMEMADE CHILI GARLIC SAUCE (HUY FONG BRAND COPYCAT)

Steps:

• Combine the peppers, garlic, salt, sugar, vinegar, and water in a blender. Blend on medium until chunky. Remove 1/4 of the blended mixture.
• Turn the blender to high and liquify the remaining contents of the blender.
• Strain the liquified mixture so that you are left with just the juices.
• Add the strained juice and reserved chunky bits to a pot.
• Meanwhile, add the cornstarch to a small bowl with 1 teaspoon water, stir to mix well to make a slurry.
• Heat the pot over medium-high heat. Once warm, add the cornstarch slurry and bring to a boil.
• After reaching a boil, remove from heat and allow to cool completely. The chili garlic sauce is ready to serve.
• To store, transfer the chili garlic sauce to a clean mason jar and seal it. Store in the fridge for up to 1 month.

STEAK WITH CREAMY PEPPERCORN SAUCE

Steps:

• Take the steaks out of the fridge 20 minutes before planning to cook.
• Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.

SIMPLE GARLIC AND BLACK PEPPER SAUCE

Steps:

• Heat olive oil in a saucepan over medium-low heat. Add garlic, cook and stir until fragrant, 1 to 2 minutes. Add milk, salt, and pepper; stir constantly until simmering, about 2 minutes.
• Whisk water and cornstarch together in a bowl until smooth. Add water-cornstarch mixture to sauce; stir continuously until sauce is thickened to desired consistency, 3 to 5 minutes.

ROASTED GARLIC PEPPERCORN SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking dish, and add just enough water to cover the bottom of the dish. Drizzle the olive oil over the top of the garlic, then cover with a lid or foil. Bake for 45 minutes.
• Melt butter in a saucepan over medium heat. Mix together the flour and milk so there are no lumps, and pour into the pan with the butter. Bring to a boil, and cook, stirring constantly until thickened, about 5 minutes. Squeeze the garlic cloves from their skin, and mash. Stir garlic into the sauce, and season with salt, peppercorns, and nutmeg.

GARLIC PEPPER STEAK

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, mix together olive oil, garlic and pepper. Score steak and rub with the olive oil mixture.
• Place steak on the prepared grill. Cook 20 minutes, or to desired doneness, turning once.

BLACK PEPPER SAUCE

Steps:

• Minced garlic
• Cut onion into small pieces
• After that, add 1 can of beef broth, 2 tablespoons of soy sauce, 1/2 tablespoon of worcestershire sauce, 1/2 tablespoon of brown sugar, 2 tablespoons of flour and 3/4 teaspoon of black pepper in a container and mix them well.
• Add 1 tablespoon of vegetable oil into non-stick pan and stir fried minced garlic and chopped onion for a little bit. And, add 1/8 teaspoon of salt.
• Pour the mixture into the pan and let it cook and simmer for 5-10 minutes. Keep stirring the sauce until it's thicken.

OLIVE OIL, GARLIC, AND CRUSHED RED PEPPER PASTA SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown. Add the pasta water, red pepper, salt, and parsley and bring to a boil. Toss with cooked pasta.

PEPPERCORN SAUCE

Steps:

• Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

MERLOT-PEPPERCORN STEAK SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.

CREAMY GARLIC SAUCE

Steps:

• Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.

EASY CREAMY PEPPER SAUCE

Steps:

• Melt the butter in a frying pan then add the onion and saute until soft.
• Add the garlic and cook for another 30 seconds before adding the pepper and herbs.
• Gently toast the pepper until fragrant then pour in the cream.
• Season with lemon juice and salt and allow to simmer gently for 10-15 minutes until the sauce has reduced and thickened to your preference.
• Serve.

GARLIC-PEPPER SAUCE

Steps:

• In a 5-quart Dutch oven or pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes.
• Add bell peppers, garlic, oregano, and cumin; cook, stirring often, until peppers are crisp-tender, about 10 minutes. Add tomato; cook, stirring occasionally, 5 minutes more.
• Transfer to a food processor. Add cilantro, and puree until slightly chunky. Season with salt and pepper.
• If not using immediately, transfer sauce, in 1-cup quantities, to airtight containers. Freeze until ready to use, up to 3 months.

GARLIC PEPPERCORN SAUCE

Steps:

• Place all ingredients in a saucepan.
• Bring to a boil and simmer 10 minutes.
• Pour into bottles and store in refrigerator.

CHICKEN WITH GARLIC-PEPPER SAUCE

Steps:

• In a large nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Cook chicken until lightly browned on the first side, about 5 minutes.
• Turn chicken; add Garlic-Pepper Sauce and 2 tablespoons water. Bring to a simmer. Cover, and cook until chicken is opaque throughout, 8 to 10 minutes.
• Divide chicken among four plates. Season sauce with salt and pepper; spoon over chicken. Serve with rice and salad, if desired.

GARLIC PEPPER SAUCE

Steps:

• Puree all ingredients together till blended.

STEAK AU POIVRE WITH A MUSHROOM, GREEN PEPPERCORN, AND DIJON SAUCE AND POMMES FRITES WITH A GARLIC AIOLI DIPPING SAUCE AND A FRESH VEGETABLE RELISH

Steps:

• Use a meat mallet to slightly reduce the thickness of each steak. Spread both sides of each steak with a thin coating of Dijon mustard. Sprinkle with salt and cover both sides with coarsely ground black pepper. Heat olive oil in a large, heavy skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side. The steaks should be rare at this point. Set them aside and lightly cover them so they stay warm. Do not wash out the pan.
• Mushroom, Green Peppercorn and Dijon sauce: Heat the butter in a medium sized saute pan over medium-high heat and saute the garlic and shallots for approximately 1 minute. Add the mushrooms, raise the heat to high, and cook for an additional 5 minutes. Add beef stock, cream, and mustard, and then reduce the sauce by 1/2. Once the sauce is made, reheat the skillet, in which the steaks were cooked, to medium-high heat. Add the steaks and cook for another 2 minutes on each side for a medium-rare steak. Transfer them to dinner plates, which have been coated with the mushroom Dijon sauce. Once you plate the steaks, spoon more of the sauce on top of each steak. Serve with Pommes Frites, Aioli, and Vegetable Relish.
• Thoroughly clean the outer surface of the russets and peel the skin using a vegetable peeler. Slice the potatoes lengthwise into thick strips. Pour enough vegetable oil in a pot to cover the potato slices. Once the oil is hot, carefully put the potato strips into the pot and fry them until they are brown and crispy. Remove the potatoes from the pot and drain the excess oil onto paper towels. Salt and pepper, to taste, while the potatoes are still hot. Serve with a fresh Garlic Aioli Dipping Sauce.
• Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.
• Dice all of the ingredients and combine them in a medium sized bowl. Stir the diced vegetables together, until they are fully integrated.

GARLIC WINE SAUCE

Steps:

• Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. Mound the potatoes in the center of the plate. Slice a couple of slices off the roast and position them at an angle against the potatoes. Spoon the sauce over top. Garnish with fresh black pepper and long chives.

GREEN PEPPERCORN SAUCE

Steps:

• Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

POACHED CHICKEN IN OLIVE OIL, GARLIC, AND GREEN PEPPERCORN SAUCE

Steps:

• Place garlic and ½ cup of olive oil into food processor and process until garlic in finely chopped. Pour into large bowl. Whisk in the rest of the ingredients except chicken.
• Have a cutting board and knife ready. In a large sauté pan and in a single layer, poach the chicken in enough salted water to just cover the pieces. As the pieces appear done, Remove to cutting board and slice across the grain into 1 inch pieces. If they appear a little pink, return to the water for a few seconds.
• Place the sliced pieces immediately into the olive oil mixture and stir to coat.
• Notes.
• Can be made in advance, the dish gets better as it ages up to 5 days. Refrigerate to store, but serve at room temperature.
• If you want to increase the recipe, you don't necessarily have to increase the marinade at the same rate. If you triple the chicken, you can probably double the marinade.
• We like lots of garlic and used more.
• The cooking time for the chicken will vary with the size breast you use, you may need 30 minutes, I like to use a thermometer and cook to 180 degrees.