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Showing posts with label James. Show all posts
Showing posts with label James. Show all posts
Chocolate Healthy Pancakes (James J. Lee)
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A holiday celebration full of easy healthy recipes for dinner. (James Jerič)
Do I have not really spoken about how I spent my Christmas and new year, right? It was the more relaxed two weeks of my life where I didn't but as to my heart's content. Can someone say food coma? My mom did it its mission to prepare anything but the best meals. With the hectic urban life of today, professionals often resort to fast food after a busy day at the office. It is convenient but also unhealthy. Fixing dinner should not be a task. Even if you're not no culinary expert, simple recipes healthy dinner are possible if you have a well-stocked pantry.
Ingredients:
1 (6 pound) whole roasting chicken
1 medium fennel stalks with bulb
12 sprigs of thyme, divided
8 cloves of garlic, crushed and divided
4 lemon wedges
1 (3-inch) cinnamon stick, broken in half
1 whole clove
1 tablespoon olive oil
1 teaspoon black pepper, divided
3/4 teaspoon salt, divided
1 onion, sliced vertically
2 Cups red wine
1 cup chicken broth low sodium
2 strips orange peel
1 anise star
1/2 cup chopped dried apricots
1 tablespoon butter
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I occasionally Cook so I'm quite familiar with the things that I have in my kitchen. MOM says that I do the best Buffalo sauce wing while my Raspberry Vinaigrette Dressing recipe is becoming a favorite at family gatherings. Recently experience with Marinades using what I have in my pantry and I am about to refine what I consider the best marinade for chicken. Now, who says cooking is boring, huh??
Culinary experiments were a normal thing in our home. My mom encouraged us to nourish our love for good food and was by it that I knew my way through the kitchen. She was my teacher and I learned a lot from it. One of the best lessons I've learned from my mother was that nothing is better than the magic of homemade food. Certain it is, is one thing that I always ask her when visiting the city.
Among us, brothers, my sister inherited the women of our family's culinary talents. If you have a dish in mind, automatically accepted is that take care of the planning while she makes the execution.
I give credit to my love for good food at the culinary skills specimens of the women in my family. They have taught me to eat healthy and learn to cook in order to survive. Eat a healthy, balanced diet provides nutrients to your body and significantly reduces the risk of developing a variety of chronic diseases. This goes without saying to have control over what they eat will contribute to achieving and maintaining a healthy weight which in turn results in a happier place and a happy you in general.
So ditch the fast-foods and rediscover their love for home cooked meals. Not only you benefit yourself economically but also health issues.
Here is an easy recipe that I discovered my healthy and delicious recipes. Enjoy!
Ingredients:
1 (6 pound) whole roasting chicken
1 medium fennel stalks with bulb
12 sprigs of thyme, divided
8 cloves of garlic, crushed and divided
4 lemon wedges
1 (3-inch) cinnamon stick, broken in half
1 whole clove
1 tablespoon olive oil
1 teaspoon black pepper, divided
3/4 teaspoon salt, divided
1 onion, sliced vertically
2 Cups red wine
1 cup chicken broth low sodium
2 strips orange peel
1 anise star
1/2 cup chopped dried apricots
1 tablespoon butter
Preparation:
1. Preheat the oven to 450.
2. Discard the giblets and the neck of the chicken. Adjust hard outer leaves of fennel; hairs feathery fronds to measure 2 tablespoons. Remove and discard the stems. Cut bulb into quarters. Place the fourth 1 fennel, 6 sprigs of thyme, 4 cloves of garlic, lemon wedges, cinnamon 1/2 and whole cloves into the cavity of the body. Combine leaves of fennel oil, 3/4 teaspoon pepper and 1/2 teaspoon salt. From the neck cavity, loosen the skin of the breast and thighs. Rub the mixture of salt beneath the skin. Lift ends of the wings and on the back; Put under chicken. Tie the legs together with twine. Place the chicken on the rack of a broiler pan. Arrange remaining 4 cloves of garlic, quarters remaining fennel and onion in the bottom of roasting pan; Place the grill with chicken in bread. Bake at 450 for 20 minutes.
3. Reduce the oven temperature to 375.
4. Add the remaining 6 sprigs of thyme, is half stick of cinnamon, wine, broth, orange peel and star anise to the bottom of the Pan; Baste the chicken. Bake at 375 for 40 minutes; Baste the chicken. Bake 10 minutes more or until to the inserted a thermometer into fleshy part of the thigh registers 165. Remove from oven; Let stand for 20 minutes.
5. Place a plastic bag inside a 2-cup glass measure. Pour fat into bag; Let stand 5 minutes (fat will rise). Seal bag; cut 1 bottom of the bag. Drain drippings in roasting pan, stopping before fat layer reaches opening; Discard the fat. Cook over medium, scraping of pan to loosen the Golden bits, until reduced to 1 1/4 cups. Remove from heat and add the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, apricots and butter. Serve the sauce with chicken; Discard the skin before serving.
Processing of...A vinaigrette of raspberry preparation recipe forever! (James Jerič)
They say that it is difficult to find good vinaigrette forever. In my Office Christmas party a couple of weeks ago, found the vinaigrette too oily thereby killing my appetite for lettuces that served as an aperitif. Then I learned of raspberry vinaigrettes and is one of the most popular salad dressings to lose weight because it is comparatively low in fat and calories. I've never tried before I was most familiar with balsamic vinaigrette or Italian only. So out of curiosity, I decided to check the internet for recipes and try to do one for me.
This is what love of vinaigrettes. Preparing is a no-brainer as you have all the ingredients ready and there is a blender or processor of food in hand. I'm also thinking to use it as a marinade of easy pork BBQ Sunday family. A little culinary experiment would do harm, right? They say that good vinaigrette makes life, Spring Lettuce boring vegetables go from soft to bold and meat is a spicy sauce. It is, for me, a thing of beauty.Processing of...
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And behold, I recently came across this recipe from Food.com (http://www.food.com/recipe/best-raspberry-salad-dressing-vinaigrette-215827) Raspberry Vinaigrette Dressing, and this was perfectly with the salad that I had prepared for dinner that day. Little by little I'm compiling a list of simple recipes healthy dinner and this fits the Bill. According to sources, the classic French cuisine typically uses vinaigrette not only as cold a dressing for salads, but as a sauce for artichokes, asparagus and leeks. Also can be used to baste the meat, poultry, seafood or vegetables before cooking, as well as a marinade to Tenderize and flavor of the ingredients. In my case, I keep my vinaigrette reservation where I suddenly have some salad cravings for a few days. The recipe is very easy to follow. For starters, here are the ingredients:
1/2 cup canola oil
6 raspberries frozen, thawed
Raspberry 3 tablespoons vinegar (Star brand is better)
2 tablespoons seedless raspberry jam (or mixed berry jelly)
1 tablespoon granulated sugar (or to taste)
1 tablespoon mustard of Dijon (style country preferred)
1 teaspoon poppy seeds
1/4 tsp. onion powder
Procedure:
1. Measure the dressing ingredients in a pint wide mouthed container.
2. Process with an immersion Blender, which is emulsified (incorporate and thicken) preparation all at once.
This is what love of vinaigrettes. Preparing is a no-brainer as you have all the ingredients ready and there is a blender or processor of food in hand. I'm also thinking to use it as a marinade of easy pork BBQ Sunday family. A little culinary experiment would do harm, right? They say that good vinaigrette makes life, Spring Lettuce boring vegetables go from soft to bold and meat is a spicy sauce. It is, for me, a thing of beauty.
Going back to my habit of salad. Eat a salad almost every day is a healthy habit to eat that we adopt - and one of the most simple experts, say. A salad is a super convenient way to work on portions of vegetables or fruits in your diet. They are fresh, crisp and fun to eat. I have researched more about their health benefits, I have discovered the following facts:
1 Salads are rich in fiber, and eat a diet high in fiber can help lower cholesterol levels and prevent constipation.
2. Diets rich in fruits and vegetables have a lower risk of developing diseases like cancer. This is due to the antioxidants that help protect the body against damage caused by harmful molecules.
3 Cut calorie consumption but increases the satisfaction is ideal for people who are trying to lose weight.
4 Eat good fat some vegetables appears to help the body absorb phytochemicals protectors, such as tomato lycopene and lutein from dark green vegetables. There was an Italian research in people older than 60 years and more that he suggested a diet that includes plenty of olive oil and raw vegetables is linked to reduced mortality.
The real challenge lies in sticking to this diet for the long term plan. It should not be difficult since my resolution is to eat healthy from now on. No more soda and junk food!
Processing of...Best Marinade for Chicken: Asian-Marinated Baked Chicken Recipe (Jeric James)
In my attempt to kitchen-test every recipe that catches my fancy, I recently came across this Asian-Marinated Baked Chicken recipe from Amy Wisniewski. It's a fairly easy dish that you can whip up when you're pressed for preparation time since the other ingredients (aside from the chicken) come from whatever is in your pantry. Chicken, sans the skin, is a staple for healthy eaters. It's high in protein and, if prepared properly, low in fat. I'm a big fan of poultry dishes. My sister makes the best spicy chicken adobo and it's one of my ultimate comfort foods. To start with, here are the ingredients:
What I love about Asian-inspired dishes is the familiarity of flavors. They're rich and complex but authentic and satisfying. Asian cuisine caters to all, even to the western palate, that it has become a cornerstone of every tasting experience. In this case with marinades, you're given a free-hand on being creative with the ingredients. You simply combine soy sauce, ginger, garlic, and a little brown sugar in a baking dish, add the chicken, and let it marinate in the fridge overnight. The use of extenders such as ketchup, soft drinks, soy sauce, and rum should add up to a delightful balance between saltiness, spiciness, sweetness, and tanginess. Learn to mix and match what's in your kitchen. Once you're ready to cook it, simply put the whole dish in the oven and in 40 minutes you'll have crispy, saucy, flavorful chicken. Easily the best marinade for chicken in my books, the secret to getting the right flavor out of the chicken meat is marinating it for twelve hours before cooking. Processing ...
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1/2 cup soy sauce
1/4 cup packed dark brown sugar
3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)
1 tablespoon finely chopped garlic (from about 5 medium cloves)
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
3 pounds bone-in, skin-on chicken thighs, drumsticks, or breasts, or a combination of all three
Instructions:
1. Place everything except the chicken in a 13-by-9-inch broiler-proof baking dish and whisk to combine.
2. Lay the chicken in a single layer in the marinade and turn to coat. Cover, refrigerate, and marinate at least 12 hours and up to 24 hours, turning the chicken at least once during the marinating time.
3. Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. Meanwhile, heat the oven to 475?F and arrange a rack in the middle.
4. Turn all the chicken pieces skin-side up in the dish (if you're using drumsticks, just turn to recoat them in the marinade). Bake until the chicken is starting to turn a dark brown color, about 40 minutes.
5. Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more. Serve with the sauce on the side.
What I love about Asian-inspired dishes is the familiarity of flavors. They're rich and complex but authentic and satisfying. Asian cuisine caters to all, even to the western palate, that it has become a cornerstone of every tasting experience. In this case with marinades, you're given a free-hand on being creative with the ingredients. You simply combine soy sauce, ginger, garlic, and a little brown sugar in a baking dish, add the chicken, and let it marinate in the fridge overnight. The use of extenders such as ketchup, soft drinks, soy sauce, and rum should add up to a delightful balance between saltiness, spiciness, sweetness, and tanginess. Learn to mix and match what's in your kitchen. Once you're ready to cook it, simply put the whole dish in the oven and in 40 minutes you'll have crispy, saucy, flavorful chicken. Easily the best marinade for chicken in my books, the secret to getting the right flavor out of the chicken meat is marinating it for twelve hours before cooking.
When I had this prepared during Sunday dinner with the family, my mother gave me compliments on the chicken meat's texture. It was moist and flavorful. It evoked nostalgia as it reminded me of our family lunches many years ago, when as a young kid all I had to worry about was how much I could eat before resuming play outside with my siblings and cousins. My own interpretation of this recipe has proven that there really is no right or wrong way of doing marinades. Everyone adapts to develop their own method which is simple but yields delicious results. Whether it's easy pork marinade or marinade for beef... as long as the end result satisfies your taste buds then it's all good. Everyone's secret recipe is a winner.
Processing ...Best Marinade for Chicken: Asian-Marinated Baked Chicken Recipe (Jeric James)
In my attempt to kitchen-test every recipe that catches my fancy, I recently came across this Asian-Marinated Baked Chicken recipe from Amy Wisniewski. It's a fairly easy dish that you can whip up when you're pressed for preparation time since the other ingredients (aside from the chicken) come from whatever is in your pantry. Chicken, sans the skin, is a staple for healthy eaters. It's high in protein and, if prepared properly, low in fat. I'm a big fan of poultry dishes. My sister makes the best spicy chicken adobo and it's one of my ultimate comfort foods. To start with, here are the ingredients:
What I love about Asian-inspired dishes is the familiarity of flavors. They're rich and complex but authentic and satisfying. Asian cuisine caters to all, even to the western palate, that it has become a cornerstone of every tasting experience. In this case with marinades, you're given a free-hand on being creative with the ingredients. You simply combine soy sauce, ginger, garlic, and a little brown sugar in a baking dish, add the chicken, and let it marinate in the fridge overnight. The use of extenders such as ketchup, soft drinks, soy sauce, and rum should add up to a delightful balance between saltiness, spiciness, sweetness, and tanginess. Learn to mix and match what's in your kitchen. Once you're ready to cook it, simply put the whole dish in the oven and in 40 minutes you'll have crispy, saucy, flavorful chicken. Easily the best marinade for chicken in my books, the secret to getting the right flavor out of the chicken meat is marinating it for twelve hours before cooking. Processing ...
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1/2 cup soy sauce
1/4 cup packed dark brown sugar
3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)
1 tablespoon finely chopped garlic (from about 5 medium cloves)
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
3 pounds bone-in, skin-on chicken thighs, drumsticks, or breasts, or a combination of all three
Instructions:
1. Place everything except the chicken in a 13-by-9-inch broiler-proof baking dish and whisk to combine.
2. Lay the chicken in a single layer in the marinade and turn to coat. Cover, refrigerate, and marinate at least 12 hours and up to 24 hours, turning the chicken at least once during the marinating time.
3. Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. Meanwhile, heat the oven to 475?F and arrange a rack in the middle.
4. Turn all the chicken pieces skin-side up in the dish (if you're using drumsticks, just turn to recoat them in the marinade). Bake until the chicken is starting to turn a dark brown color, about 40 minutes.
5. Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more. Serve with the sauce on the side.
What I love about Asian-inspired dishes is the familiarity of flavors. They're rich and complex but authentic and satisfying. Asian cuisine caters to all, even to the western palate, that it has become a cornerstone of every tasting experience. In this case with marinades, you're given a free-hand on being creative with the ingredients. You simply combine soy sauce, ginger, garlic, and a little brown sugar in a baking dish, add the chicken, and let it marinate in the fridge overnight. The use of extenders such as ketchup, soft drinks, soy sauce, and rum should add up to a delightful balance between saltiness, spiciness, sweetness, and tanginess. Learn to mix and match what's in your kitchen. Once you're ready to cook it, simply put the whole dish in the oven and in 40 minutes you'll have crispy, saucy, flavorful chicken. Easily the best marinade for chicken in my books, the secret to getting the right flavor out of the chicken meat is marinating it for twelve hours before cooking.
When I had this prepared during Sunday dinner with the family, my mother gave me compliments on the chicken meat's texture. It was moist and flavorful. It evoked nostalgia as it reminded me of our family lunches many years ago, when as a young kid all I had to worry about was how much I could eat before resuming play outside with my siblings and cousins. My own interpretation of this recipe has proven that there really is no right or wrong way of doing marinades. Everyone adapts to develop their own method which is simple but yields delicious results. Whether it's easy pork marinade or marinade for beef... as long as the end result satisfies your taste buds then it's all good. Everyone's secret recipe is a winner.
Processing ...The best marinade for chicken: Asia marinated baked chicken (James Jerič) recipe
In my attempt at all cocina-prueba recipes that catch my fancy, I recently found this recipe of chicken baked Asian-en Maceraci?n of Amy Wisniewski. It is a very easy dish that you can make when you are pressed by time of preparation since the rest of the ingredients (other than chicken) comes from what's in your pantry. Chicken without skin, is a staple food for healthy eaters. It is high in protein and, if well prepared, low-fat. I'm a big fan of poultry dishes. My sister makes the best marinade spicy chicken and is one of my comfort foods. For starters, here are the ingredients:
What I love about Asian-inspired dishes is the familiarity of the flavors. Are rich and complex but authentic and satisfying. Asian cuisine caters to all, even to the Western palate, which has become a cornerstone of all experience of tasting. In this case with marinades, you are given a free hand to be creative with the ingredients. You simply combine the sauce of soy, ginger, garlic and a bit of sugar on a plate for baking, add the chicken and let marinate in the refrigerator overnight. The use of supplements such as ketchup, soda, soy sauce and Ron must add a delicious balance between salty, spicy sweetness and acidity. Learn how to mix and match what is in your kitchen. Once you are ready to cook it, simply the dish in the oven and in 40 minutes you will have a crunchy, spicy, tasty chicken. Easily the best marinade for chicken in my books, the secret to get the flavor of the chicken meat well is to marinate for 12 hours before cooking.Processing of...
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1/2 cup soy sauce
1/4 cup dark brown sugar
3 tablespoons peeled and finely chopped fresh ginger (of 1 piece [3 to 4 inches])
1 tablespoon minced garlic (from about 5 medium cloves)
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
3 pounds of Acorn, chicken with skin, drumsticks, breasts, or thighs or a combination of all three
Instructions:
1. Place everything except the chicken in a parrilla-prueba of 13 x 9-inch baking pan and whisk to combine.
2. Place the chicken in a single layer in the marinade and turn to coat. Cover, refrigerate and marinate for at least 12 hours and up to 24 hours, turning the chicken at least once during Marinating time.
3. Remove the chicken from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, heat the oven to 475 F and arrange a rack in the middle.
4 Turn all the chicken pieces skin side up in the dish (if you're using the sticks, go to the Recoat in the marinade). Bake until the chicken starts to turn a dark brown, about 40 minutes.
5. Place the oven to broil and broil until chicken skin is crisp, about 3 to 5 minutes more. Serve with sauce on the side.
What I love about Asian-inspired dishes is the familiarity of the flavors. Are rich and complex but authentic and satisfying. Asian cuisine caters to all, even to the Western palate, which has become a cornerstone of all experience of tasting. In this case with marinades, you are given a free hand to be creative with the ingredients. You simply combine the sauce of soy, ginger, garlic and a bit of sugar on a plate for baking, add the chicken and let marinate in the refrigerator overnight. The use of supplements such as ketchup, soda, soy sauce and Ron must add a delicious balance between salty, spicy sweetness and acidity. Learn how to mix and match what is in your kitchen. Once you are ready to cook it, simply the dish in the oven and in 40 minutes you will have a crunchy, spicy, tasty chicken. Easily the best marinade for chicken in my books, the secret to get the flavor of the chicken meat well is to marinate for 12 hours before cooking.
When I had it prepared for Sunday dinner with the family, my mother gave me compliments on the texture of the chicken meat. It was moist and tasty. It evokes nostalgia as I reminded our family lunch many years ago, when as a young boy all I had to worry about was how much could eat before playing outdoors with my brothers and cousins again. My own interpretation of this recipe proved there would be really no right or wrong way to Marinades. Everyone is suited to develop his own method which is simple but delicious results. If easy pork adobo or marinade for meat... While the final result satisfies your taste buds then okay. Secret recipe of everyone is a winner.
Processing of...Why That Bottle of Spicy Mustard Sauce Deserves a Spot in your Pantry. (Jeric James)
Mention the word mustard and the image of a deli-hotdog sandwich immediately pops up into mind. It wasn't exactly a favorite condiment in the house, no thanks to its pungent and tangy taste. But as you learn things along the way, it came to my attention that mustard seeds are known to be very healthy for the human body. Hence, the oils or sauces made from these seeds may have several therapeutic health benefits.
I've gathered several good reasons worth looking into why that bottled spicy mustard sauce, or any gourmet mustard for that matter, deserves a spot in your pantry for future culinary endeavors:
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Gourmet mustards, as they are famously marketed, are made from the seeds of a mustard plant which is a vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are three principal types commonly used for culinary purposes namely:
* Black Mustard (brassica nigra) - a round hard seed, smaller and much more pungent.
* White Mustard (brassica alba) - milder than their black counterpart, usually yellow in color, and are the ones used to make American yellow mustard.
* Brown Mustard (brassica juncea) - dark yellow in color, has a pungent acrid taste and is the type used to make Dijon mustard.
This incredible condiment can be used in its whole seed form, as a ground powder or grinding it into a smooth paste. To make flavors interesting, people came up with spices to add into its paste such as pepper, garlic, and paprika, along with a dash of salt. Research has it that there is no part of the mustard plant that cannot be utilized. Although less preferred than its most popular counterparts like ketchup, mayo and butter, the mustard has proven to be versatile in the kitchen.
Many supermarket shelves now carry lines of prepared mustard ranging from the mild yellow variety (favorite for hotdogs) to Dijon and Bordeaux mustards which derive their distinct flavors from the French wines they are made with. There are also hot mustards which are peppery and brown such as English, Dusseldorf, German and Bahamian. American horseradish mustard is also particularly spicy.
I've gathered several good reasons worth looking into why that bottled spicy mustard sauce, or any gourmet mustard for that matter, deserves a spot in your pantry for future culinary endeavors:
1. It is an excellent source of magnesium, which helps lower blood pressure and migraine attacks.
2. Its seeds contain phytonutrients that help prevent the risk of developing gastrointestinal cancer. It is also good for the overall health of the digestive tract.
3. It has the capacity to increase the body's metabolic rate that is not only beneficial for the body, but also eases the process of digestion. A good choice for condiment for weight watchers.
4. Some studies have shown that the anti-inflammatory compounds in yellow mustard are able to prevent Alzheimer's disease.
5. It is also a great source of calcium, phosphorous, manganese and iron. As such, it is a valuable source of several nutrients that are essential for a well-functioning body.
Whether it's easy healthy recipes for dinner or any meal of the day that you're preparing, including this particular ingredient should be a breeze. You can rub bottled mustard on meats before roasting, or bake some chicken breast marinated in it with white wine for some added flavor. It can also double as a dip for your favorite snacks, including vegetables and whole grain pretzels. Mustard seeds, on the other hand, are sprinkled over salads and can even be roasted on a dry skillet for nuttier texture. With a growing market for gourmet mustard these days, it's still best to exercise caution and avoid those with high preservatives and sodium content. Use it in moderation according to your taste. After all, they are meant to enhance and not overpower the flavor of your food.
Jeric James is an IT consultant in the US who loves to experiment with recipes in his kitchen during his free time. For more choices on the best bottled condiments that suit your taste buds, check out Easy Healthy Recipes for Dinner, a family-owned corporation based in Oregon.Season Your Food with Madagascar Peppercorns (James S Moore)
The island country of Madagascar in the Indian Ocean is one of the world's prominent producers of high quality peppercorns. Admired for its sharp aroma and mild hotness, the Madagascar peppercorn is widely used by French chefs for spicing up French meat dishes.
Popular Uses of Madagascar Peppercorn
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Food connoisseurs are aware of the unique flavour of Madagascar peppercorn, which has made it one of the most sought after peppercorn varieties. The popularity of French cuisine around the world, to some extent, is attributed to the dried berries of the Piper nigrum plant that the French procured from their island colony off the southeastern coast of Africa.
Unfortunately, most chefs outside Europe are unaware of the outstanding peppercorns produced in Madagascar. Madagascar peppercorn boasts of properties that allow it to compete with peppercorns procured from the other popular peppercorn producing countries such as India, Indonesia, Vietnam and China. Hence, if you have not yet used this aromatic pepper for seasoning your foods, it is now time to buy a bag of Madagascar peppercorn from a gourmet peppercorn store.
What is Madagascar Peppercorn?
The Madagascar peppercorn is a brownish gray colored peppercorn. Produced by drying the unripe berry of the Piper nigrun plant after it is cooked in hot water for some time, the peppercorn of Madagascar has a unique charred oak barrel like aroma. The brown Madagascar peppercorn is less hot than the other popular black peppercorn varieties. Hence, they are best suited for epicureans who want to enjoy the peppery flavor of foods without making their foods too hot.
Popular Uses of Madagascar Peppercorn
Madagascar pepper can be added to all types of foods. Due to its unique smoky flavour, the brown peppercorn is especially appropriate for meat dishes. It is the favourite peppercorn variety of a large number of French chefs, who are reluctant to use any other peppercorn varieties for seasoning their meat dishes. Apart from seasoning your meat preparations, Madagascar pepper can be added to soups, salads and almost every dish that requires seasoning with black and white pepper.
How to Buy Madagascar Peppercorn
Few local spice stores sell Madagascar peppercorn. These highly prized peppercorns are available only in selected upscale stores. You can easily find the finest quality peppercorn from Madagascar in an online gourmet spice store. If you have not tried Madagascar peppercorns before, a sampler size Madagascar peppercorn bag will help to introduce you to the aromatic peppercorns. However, after enjoying the unique flavor of Madagascar pepper, you cannot resist the temptation of buying the larger 10 to 20 ounce bags.
Visit our website if you would like more information about pepper passion.Also read my Blog : http://jamesmoore33.livejournal.com/564.html.
Spice Up Your Food with Gourmet Peppercorns (James S Moore)
Even the blandest cuisine can be easily spiced up with peppercorns. Connoisseurs of good food cannot resist the temptation of seasoning their foods with gourmet peppercorn. Comprising of finest quality peppercorns procured from the prominent peppercorn producing regions of the world, gourmet peppercorns add to your fine dining experience.
The unripe fruits of the Piper nigrum plant are cooked in hot water and then dried to produce black peppercorn. The finest quality black peppercorns are produced in the south and southeastern Asian countries. India is a key producer of black pepper. The finest quality black peppercorns, commonly known as Malabar and Tellicherry black peppercorns, are procured from the Malabar Coast of Kerala in South India. In Borneo, Malaysia, the Sarawak pepper is among the finest quality peppercorns in the world. Peppercorns produced in Vietnam are noted for their strong flavour, making Vietnamese black peppercorn an important ingredient in recipes around the world. The island of Sumatra produces Lampung peppercorn, a prominent black pepper variety. Processing ...
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Peppercorn, one of the most widely used spice in the world, is the dried berry of the Piper nigrum plant. The finest quality peppercorns are procured from India, Vietnam, Indonesia, Madagascar and other tropical regions of the world. The hotness of peppercorn comes from its active ingredient piperine. Although, black and white peppercorns are widely used for seasoning, green and pink varieties are also available for enhancing the flavour of foods.
What are Gourmet Peppercorns?
The finest quality peppercorns are known as gourmet peppercorns. Available in gourmet spice stores, they are widely used for seasoning traditional as well as avant-garde cuisines. The rich aroma and sharp flavor help to distinguish gourmet peppercorns from the ubiquitous peppercorns commonly available in stores. Good food aficionados appreciate the high standard of the spice, which makes the gourmet peppercorns the most sought after spice in the fine dining world.
Types of Gourmet Peppercorns
Black Peppercorn
The unripe fruits of the Piper nigrum plant are cooked in hot water and then dried to produce black peppercorn. The finest quality black peppercorns are produced in the south and southeastern Asian countries. India is a key producer of black pepper. The finest quality black peppercorns, commonly known as Malabar and Tellicherry black peppercorns, are procured from the Malabar Coast of Kerala in South India. In Borneo, Malaysia, the Sarawak pepper is among the finest quality peppercorns in the world. Peppercorns produced in Vietnam are noted for their strong flavour, making Vietnamese black peppercorn an important ingredient in recipes around the world. The island of Sumatra produces Lampung peppercorn, a prominent black pepper variety.
White Peppercorn
White pepper is the fully dried ripe seed of the Piper nigrum plant from which the dark colored husk has been removed. White pepper is commonly used for seasoning light colored dishes. Widely used in Chinese cuisine, white peppercorn is procured from the same areas that produce black peppercorn. White Muntok pepper is a popular white pepper variety produced in Indonesia. The Vietnamese white peppercorns are noted for rich aroma and hot flavor.
Green Peppercorn
Popular in French cuisine, green peppercorn is the dried unripe fruit of the Piper nigrum plant.
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