black pepper

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black pepper

[¦blak ′pep·ər]
(food engineering)
A spice; the dried unripe berries of Piper nigrum, a vine of the pepper family (Piperaceae) in the order Piperales.
References in periodicals archive ?
Season with coarse salt and ground pepper, seal and shake vigorously until combined.
2 cups wood chips with mild flavor (apple, cherry, hickory, alder or oak) 2 whole trout, gutted and gilled with heads on (if using filets, reduce smoking time) Olive oil, for coating 1/4 pound tender asparagus, peeled 1/2 cup lemon crema (recipe below) Spicy Chili Rub: 2 tsp chili powder 2 tsp smoked paprika 1 tsp sweet paprika 1/2 tbsp coarse sea salt 1/2 tbsp freshly ground pepper 1 tbsp fresh garlic, diced Garlic Herb Rub: 2 tbsp fresh rosemary thyme or tarragon 1/2 tbsp coarse sea salt 1/2 tbsp freshly ground pepper 1 to 2 tbsp fresh garlic, diced Soak the wood chips in water until saturated, about an hour.
roasted corn with three peppers 6-8 quarts water Salt 6 ears fresh corn, shucked and cleaned 2 tablespoons olive oil 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 tablespoon chopped jalapeno 2 teaspoons cumin, divided 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 1/4 cup melted butter 1/4 cup fresh limejuice 1 teaspoon lime zest 1/4 cup cilantro, chopped Salt and pepper to taste In a large pot, bring water and salt to a boil.
Remove the pan from the heat and add the vinegars; season with kosher salt and freshly ground pepper.
Add seasoning, patis, green chili, ground pepper and carrots.
Grilled Flank Steak with Southwest Corn and Grape Salad Ingredients * 1 1/4 pounds trimmed flank steak * 1/2 teaspoon kosher salt (divided) * 1/2 teaspoon ground cumin * 1/2 teaspoon ground coriander * Freshly ground pepper to taste * 3/4 cup corn kernels, either freshly cut off the cob or thawed, frozen corn kernels * 1/2 avocado, diced * 3/4 cup red grapes, halved * 1/2 cup green grapes, halved * 1 tablespoon chopped shallot * 2 teaspoons extra-virgin olive oil * 2 tablespoons lime juice * 1/2 teaspoon lime zest * 2 tablespoons chopped cilantro (optional) Preparation Pat the steak dry.
INGREDIENTS: Olive oil, for frying 1 small (or 1/2 large) onion, sliced into half rings 1/2 long red pepper, deseeded and sliced into strips 4 slices of Serrano ham or chorizo, chopped 1/2 courgette or 1 baby courgette, cut in half lengthways and sliced into half moons 10 cherry tomatoes, halved 2 eggs A few fresh basil or flat-leaf parsley leaves (or a pinch of dried oregano) Salt and freshly ground pepper, to season Bread, to serve METHOD: 1.
INGREDIENTS 120g tenderstem 50g creme fraiche 2tbsp chopped, fresh dill, plus extra to garnish 2tsp horseradish sauce 2 slices of dark rye or pumpernickel bread 1 ripe avocado, peeled and sliced 100g smoked salmon Small bunch of watercress Lemon wedges and ground pepper to serve METHOD 1.
Ingredients 2 cups fresh basil leaves A- cup walnut pieces, toasted (see tip) A- cup grated Parmigiano-Reggiano cheese 3 tbsp extra virgin olive oil 2 tbsp water 1 large clove garlic, quartered A' tsp salt A' tsp freshly ground pepper
by Andrew Fairlie chef at his own two Michelin-starred restaurant at Gleneagles Hotel Ingredients Serves: 4 1 tbsp olive or vegetable oil 1 leek, well-rinsed, chopped into rough 2cm cubes 1 litre fish stock 200g waxy potatoes, peeled & cut into roughly 2cm cubes 300g undyed smoked Scottish haddock fillet 1 bay leaf Freshly ground pepper 2 tbsp double cream Chives, roughly chopped Method Warm the oil in a pan.
You'll need two large handfuls of washed and dried radish leaves (about 100g), three tablespoons of roasted pumpkin seeds, one small garlic clove, the juice of half a lemon, about a third of a cup of olive oil, and sea salt and freshly ground pepper to taste.
INGREDIENTS: 2 tsp light olive oil 1 onion, finely chopped 1 large Granny Smith apple, peeled and grated 2 large chicken breasts, cut into chunks 1/2 tbsp fresh parsley 1 tbsp fresh thyme or sage, chopped, or a pinch of dried mixed herbs 1 chicken stock cube, crumbled (only age 1 and up) 50g fresh white breadcrumbs Salt and freshly ground pepper (age 1 and up) Plain flour for coating Vegetable oil for frying METHOD: Heat the olive oil in a pan and saute half the onion for about 3 minutes.