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Oct 28, 2006 12:18 AM

Green peppercorns in brine in Chicago?

I've got a dinner party tomorrow night to celebrate my husband's multi-multi decade birthday. I'm planning to make filet mignon with green peppercorn cream sauce from the November 1998 issue of Bon Appetit but I'm having trouble finding the required green peppercorns in brine. I know they exist in Chicago, because I've made these before but can't remember where I bought them.
It's his 60th and it's tomorrow night and I don't want to disappoint him or our guests. Does anyone know where I can buy this item?
Thanks so much!

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  1. I saw them at Whole Foods and Sams Wine and Fine Foods last Fri. AM. the places up just off of North. Between the two places almost side by side I cannot imagine finding anything you want would be hard. At Sam's especially I found some stuff i had been lookinmg for, for months.

    2 Replies
    1. re: Candy

      I was at Whole Foods on Dearborn and Huron tonight but they didn't have them. I guess I'm traveling up nort' tomorrow! And thinking about Sam's, maybe that's where I purchased them before ... I appreciate the tip.

      1. re: sgtyson

        Did you ask in the store? I don't live in Chicago, just was there on my way home after a trip. i have found that green pepper corns, dried or in brine are not always shelved in logical places like with the spices but sometimes with pickles, just weird. I have gone through that with the stores here in Bloomington, IN. It depends on who the vendor is where the placement in the store is.

    2. Williams Sonoma should definitely have them.

      1. Could you share your recipe for this? I happen to have green peppercorns in brine, and didn't know what to do with them. Happy Birthday to your husband!

        1 Reply
        1. re: marycarol

          I found the green peppercorns in brine at Sam's. Thanks for all your suggestions.
          The recipe is on Epicurious -- FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE. It received so many glowing reviews, I thought it would be perfect, but I never ended up serving it last night. After boiling down the stock it was too salty (I used reconsituted beef bouillon which might have been the big mistake). And I could never get it to thicken. I'm willing to try it one more time ... it might be because I tripled the recipe for my 12 dinner guests.
          I'd readjusted the menu and served the polenta w/mushroom sauce (also Epicurious: CREAMY WHITE POLENTA WITH MUSHROOMS AND MASCARPONE) with the main course rather than as an appetizer and no one was the wiser.
          We finished the night w/Nigela's Seven-Minutes Steamed Chocolate Pudding from her How to Eat book -- my most favorite chocolate finish to any dinner.
          And I think my husband had a wonderful birthday celebration.
          Thanks for your best wishes.

        2. I also served macaroni and cheese from a recipe I got from the November issue of Real Simple (rich, lush). It doesn't surprise me that I forgot to mention it ... I almost forgot to serve it last night ...