Madagascan

Green Peppercorn

in brine

At one time, pepper wasn't just a commodity but the spice itself was a form of currency. During virtually the entire Middle Ages era, pepper was used as cash. Some people even kept it under lock and key because it constituted their unique fortune and a person's assets were measured by how much pepper they had. In Germany, the rich were called "pepper bags". In the beginning of the 11th century, captains of ships arriving in England would pay their toll in pepper, along with other precious goods. Its merit was so high that many of the European sailing expeditions during the 15th century were undertaken with the main purpose of finding alternate trade routes to the Far East, the primary source of the prized peppercorn and other spices. 

Over time, pepper lost its value, and became the spice of the poor. But people found other founded and unfounded uses for it: it was considered an aphrodisiac, stimulant, tonic, and diuretic, effective for treating aneurysm, migraines, rabies, and syphilis. Peppercorn is a berry that grows in grapelike clusters from a climbing vine native to India and Indonesia.

There are three kinds of peppers: green, black, and white. These colors actually correspond to different ripening stages of the peppercorns. The green peppercorn is hand picked when still soft (under-ripped) then it is either dried or canned in brine. When the peppercorns start to turn red (half-ripped), they are picked and dried to make black pepper. The drying stage darkens the pericarp, or envelope, of the fruit and shrivels the envelope around the seed, which remains white. The white pepper is made from ripe red peppercorns that are soaked for a few days to dissolve the pericarp and to detach the seeds that will become white pepper. 

Nowadays, Pepper is the most widely used spice around the world to enhance the flavor and aroma of savory dishes.  The green Pepper is not spicy and has a mild fresh and slightly fruity flavor.   The best Green peppercorn is produced in Madagascar and is a base ingredient in marinades, vinaigrettes, and sauces. It will always be a staple in vegetables, salads, creamy soups, mayonnaise, salty flans, rice, pasta, pepper steak, steak tartare, games and duck.  Because it stimulates gastric juices, it delivers a digestive bonus as well. Coarsely cut green peppercorn and season sour cream, serve with an onion or leek tart, sprinkle the bottom of goat cheese or the top of an egg in the shell, coat with olive oil and serve with slices of toasted or heated farmhouse bread, season white fish dishes by adding 2 teaspoons to the sauce while cooking, ... a store house of aroma and flavor. 

The classic pepper steak
- serves 4

- 4 nice beef sirloin slabs
- 3 tbls. heavy cream or crème fraîche
- 1 tbls. Olive Oil*
- 1 container green pepper in brine
- Sea Salt*

Rinse and dry the green peppercorn then chop it into large pieces. Lightly oil the sirloin slabs and garnish with the chopped pepper on each side. Cook in a heavy frying pan. Season with salt and put aside. Deglaze the pan with heavy cream and pour the sauce over the meat.

Green Peppercorn Gravy
-  serves 4

- 1 3/4 cups beef broth
- 1/4 cup chopped shallots
- 1 cup heavy cream or crème fraîche
- 3 tbsp. brandy* or Cognac*
- 2 tbsp drained green peppercorns in brine

Boil broth in a small saucepan until reduced to 3/4 cup, about 7 minutes. In a skillet, add chopped shallots and sauté 2 minutes. Remove from heat, add reduced beef stock, cream, brandy and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Spoon sauce over steaks and serve.

Green Peppercorn Mayonnaise  

- 1 1/4 cups
- 1 large egg
- 1 tbsp. Banyuls Vinegar*
- 2 tsp. Dijon mustard*
- 1 cup Olive oil*
- 4 tsp. drained green peppercorns in brine crushed
- 1/2 tsp Sea salt*

In the bowl of a food processor, combine the egg, vinegar, and mustard, and process on high speed for 30 seconds. With the machine running, add the oil through the feed tube and process until it forms a thick emulsion. Add the peppercorns and pulse until well blended. Adjust seasoning, to taste. Transfer to a decorative bowl and serve with the Blue Cheese-stuffed Hamburgers or a meat fondue.

Green Peppercorn Vinaigrette

- 1 tsp. Dijon mustard
- 1/4 cup Banyuls vinegar*
- freshly ground black pepper
- 1/2 cup Olive oil*
- 2 tbsp. green peppercorns in brine, drained and finely chopped
- 2 tablespoons finely minced shallots

Whisk together the mustard, vinegar and shallots. Drizzle in the olive oil and whisk until emulsified, add the peppercorns. Pour some of the vinaigrette over a salad and toss to coat

Crispy Duck Breasts with Pear and Green Peppercorn Sauce 

- 1 1/2 lbs. boneless duck breast
- 4 William pear halves*
- 3/4 cup apple juice
- 1/2 tsp. cornstarch
- 2 tblsp. Armagnac
- 1 tblsp. green peppercorns in brine, drained and crushed lightly
- 1 tblsp. duck or veal demiglace
- 1 tsp. fresh thyme leaves or 1/4 teaspoon dried, crumbled
For garnish: fresh thyme sprigs

Heat a 12-inch heavy skillet over high heat until very hot. Pat breasts dry and season with salt. Put breasts, skin sides down, in skillet and reduce heat to moderate. Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal bulb baster (or very carefully pouring it off). Turn breasts and cook about 2 minutes for medium-rare or to desired doneness. Transfer breasts to a plate and keep warm, covered loosely. While duck breasts are cooking, cut pears halves into 1/4-inch dice. Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute. In a measuring cup stir together apple juice and cornstarch. To pear add Armagnac. Stir in cornstarch mixture, peppercorns, demiglace (or bouillon cube), and thyme and simmer, stirring, 2 minutes, or until slightly thickened. Serve duck breasts, sliced, with sauce spooned over them and garnish with thyme springs.

Green peppercorn butter for BBQ meats

- 1 stick (1/2 cup) unsalted butter softened
- 1/4 cup chopped fresh parsley leaves
- 1 tblsp. drained green peppercorns in brine
- 1 tsp. fresh lemon juice
- 1/2 tsp. Dijon mustard*, or Worcestershire sauce
- 1 1/2 tblsp. black peppercorns, crushed

In a food processor fitted with the metal blade blend all the peppercorn-butter ingredients until combined well. Transfer the butter to a bowl and chill it, covered, for at least 1 hour or overnight.