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Recipes with coarsely ground black pepper

7 recipes that use coarsely ground black pepper, with photos, step-by-step instructions and cook times. The quickest, New Orleans barbecue shrimp, takes 25 minutes. It is most often cooked with garlic, egg and lemon.

Run out of coarsely ground black pepper? Black peppercorns, freshly ground, same amount.

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Mutzbraten

Mutzbraten is the fairground roast of eastern Thuringia, from Schmölln and the Altenburg area, where big chunks of pork shoulder are rubbed with salt, pepper and lots of marjoram, threaded on skewers and hung in an iron cage over a birch-wood fire. It is sold sliced with sauerkraut and a slice of rye bread at markets and village festivals. At home a lidded kettle barbecue with birch or other mild wood chips gives a close result; an oven version is in the steps. Chef's tip: marinate overnight, as the marjoram needs time to work its way into the meat.

170 minGermanMeatGluten free
by KrazyBadal 0 views

Chicken-fried steak

Chicken-fried steak is Texas's unofficial state dish, served in truck stops, small-town cafés and Sunday after-church lunches across the Hill Country: a tenderised beef steak breaded and fried like fried chicken, smothered in white cream gravy with lots of black pepper, next to mashed potatoes. It came from German and Austrian settlers' schnitzel. Chef's tip: double-dip in seasoned flour, buttermilk and flour again for the craggy, crunchy crust.

40 minAmericanMeat
by KrazyBadal 0 views

Texas smoked brisket

In the barbecue towns of central Texas, Lockhart, Luling and Taylor, brisket is smoked over post oak for half a day with nothing on it but coarse salt and black pepper, then sliced on butcher paper and sold by the pound with white bread, pickles and onion. The fatty point and the leaner flat both turn meltingly tender under a black, peppery bark. Chef's tip: cook to feel, not just time: it is ready when a probe slides into the thickest part like going into soft butter, usually around 95 °C inside.

750 minAmericanMeat
by KrazyBadal 0 views

Pfefferpotthast

Pfefferpotthast is one of the oldest dishes of Westphalia, written about in Dortmund as far back as the 14th century and still cooked in the Münsterland and the Ruhr for big family meals. Beef is stewed with almost as much onion as meat, plenty of black pepper, cloves and bay, then thickened with breadcrumbs and sharpened with lemon and capers. Pickled gherkins and boiled potatoes go alongside. Chef's tip: grind the pepper coarsely and add half at the start and half at the end, so you get both deep warmth and a fresh bite.

130 minGermanCurries
by KrazyBadal 0 views

New Orleans barbecue shrimp

New Orleans barbecue shrimp never touch a grill or a barbecue sauce: they are big head-on Gulf prawns baked or pan-cooked in an outrageous amount of butter, black pepper, garlic, Worcestershire sauce and lemon, made famous in an Uptown restaurant in the 1950s. You peel them at the table and mop up the sauce with French bread. Some cooks add a splash of beer, which contains alcohol; this version uses stock, so it is alcohol-free. Worcestershire sauce contains anchovy. Chef's tip: keep the heads on; they hold the juices that make the sauce.

25 minAmericanFish
by KrazyBadal 0 views

Zangi

Ask for fried chicken in Kushiro or Sapporo and you'll be handed zangi, which locals insist is not the same as karaage. A Kushiro restaurant says it coined the name around 1960, and today zangi shops, ski-lodge canteens and supermarket delis across Hokkaido sell it in big, bone-in pieces. The chicken soaks for hours in a punchy mix of soy, sake, garlic, ginger and oyster sauce with an egg beaten in, so the flavour runs right through the meat, and it often comes with a sharp dipping sauce of vinegar, soy and black pepper. The coating is a mix of flour and starch, so it fries darker and more savoury than karaage. Chef's tip: marinate it overnight in the fridge for the full Hokkaido flavour; 30 minutes works, but the difference is clear.

65 minJapaneseChicken
by KrazyBadal 0 views

Surti locho

Locho is a breakfast street snack from Surat in Gujarat. The story goes that a batch of khaman went wrong and came out soft and mushy, and people liked it so much it became a dish of its own; 'locho' means a muddle. A fermented batter of chana dal is steamed until just set and scooped out in soft, spoonable heaps, then drizzled with oil and showered with a spicy locho masala, raw onion, coriander and sev. It's eaten hot with green chutney and a sweet-sour tamarind sauce. Chef's tip: steam it in a shallow layer and take it off as soon as a knife comes out sticky but not wet; locho should be just set and wobbly, and over-steamed it turns into a dull khaman.

50 minIndianSnacks & StartersGluten free
by KrazyBadal 0 views

Goes well with coarsely ground black pepper