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All our organic peppercorns are stored in our climate, light controlled rooms which make them come alive when used your favorite recipes! We buy direct from our favorite growers! Get the best peppercorns in the world only here at www.SharpWebLabs.com! Pink peppercorns have a delicate, fragrant, sweet, and spicy flavor. They are reminiscent of a mild citrus zest and sweet berries. Pink peppercorns go especially well in fruit sauces, vinaigrettes, and desserts. These peppercorns have a rich rose color that adds an elegant appearance to any cuisine. These expensive little "berries" will also add a dash of color to your sauces.
Packed Fresh To Order In Our Flavor Savor Foil Bags! Our Herbs Are Absolutely The Purest And Freshest Shipped To Your Door! We Buy Direct From The Growers And Store All Our Precious Herbs In Climate/Light Controlled "Waiting Rooms"! See Why Sharp Labs Is Your #1 Source For Premium Gourmet Herbs, Spices, Nuts, Seeds, Oils And More!
In Stock And Ready To Ship In Our Flavor Savor Containers! All herbs are free from irradiation and ozone treatment, sulfur, gasses and other sanitary chemicals! Unsurpassable in color, depth, taste and aroma! Guaranteed fresh and not from - warehouse stock - ! Unsurpassable in color, depth, taste and aroma! Florida Herb House guarantees the highest quality herbs and spices always or your money back!! - Analyzed for quality, safety and true botanical identity by the best in quality control!
Our Favorite Pink Peppercorn Recipes
Pink Peppercorn Sauce
2 1/2 teaspoons butter
1 teaspoon crushed pink peppercorns
1 teaspoon finely chopped pimentos
1 teaspoon finely chopped sun-dried tomatoes
4 ounce heavy cream
Melt butter in saucepan (or use it to deglaze a pan), add peppercorns, pimentos, and sun-dried tomatoes, cook a couple of minutes stirring continuously. Slowly stir in heavy cream and reduce to desired thickness. Serve warm
Pink Peppercorn Chicken
4 boneless chicken breasts
2 cups dry white wine
5 medium leeks, rinsed and julienne in 1-inch strips
2 tablespoons rosemary
2 tablespoons pink peppercorns
2 tablespoons unsalted butter
Trim chicken breasts of any excess fat, place between 2 sheets of waxed paper and pound to an even thickness. Place flattened breasts into a shallow pan and cover with white wine. Marinate for 1 hour.
Place the leeks beneath the chicken breasts in a shallow pan. Sprinkle each with 1/2 tablespoon of rosemary and 1/2 tablespoon peppercorns.
Bake at 350 degrees until done.
Pink Peppercorn Vinaigrette
Ingredients
1 Tablespoon red wine vinegar
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
2 small shallots, very thinly minced
2 Tablespoons pink peppercorns, finely ground
Freshly ground pepper
1/2 Tablespoon flat leaf parsley, finely chopped
1. Whisk the vinegar, lemon juice and olive oil together.
2. Add the chopped parsley and pink peppercorns.
3. Season to taste with salt and pepper.
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