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Green Peppercorns

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I thought I'd give chowhound a try..
When I was head chef of the Normandie in San Rafael back in the 70s I use to get these green pepercorns in a small can from Rycoff distributors( I think that's how you spell it)..
they were soft and in a green brine..they made an excelent pepper sauce..
I've searched the web and gourmet food stores and no one knows what I'm talking about..
I wonder if Rycoff is still even in business?I live far from SF now and wonder if anyone has seen them before or knows where to get them..
Thank you for any info

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    1. I have seen green peppercorns in brine at Berkeley Bowl and the Pasta Shop. I believe the Pasta Shop does mail order.

      Yes, they are delicious!

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        1. Rykoff-Sexton (its name in recent years) remains a big "foodservice" supplier, competing with Sysco which is maybe more used in the Bay Area. Search online under Rykoff-Sexton, in the past they've also reached out to direct consumer markets. Other firms put up brined GPs, Reese and so on, sold on supermarket condiment shelves (near the jars of capers, similarly packaged). Freeze-dried GPs have been popular and I've gotten them in bulk (once from Oakville Grocery; check supermarkets with big bulk spice sections, like Whole Foods, and in So-Cal, also Bristol Farms and the like -- So-Cal had "organic" supermarkets in large numbers well before Nor-Cal did, it was almost a regional specialty in the So-Cal "South Bay," and they ought to yield results.) Recently I've even seen GP's served right on the stalk, in a lively Bay Area Thai "fusion" restaurant. I agree they can make a unique savory sauce. Edited down from something I wrote elsewhere:

          > Don't the French have a green peppercorn sauce?

          It had a run of US popularity, on steaks and so on, around 1990. It can be exquisite with tender meats. Or roast turkey, including left-over. It's easy to make. In a pan used to sauté the meat, deglaze with reduced meat stock (or [true] demi-glace type sauce) and add green peppercorns. Whisk in a little sweet butter after you've cooked the liquid to the consistency you like. Brined GPs are very salty, but can be good in a sauce if you're careful to use unsalted ingredients -- let the salt diffuse out from the corns. The brined ones have much better texture, and I think better flavor, than the freeze-dried.

          1. Some delicious sounding ideas for using Green Peppercorns have been offered up. We've split some of the recipe discussion over to the Home Cooking board at: http://www.chowhound.com/topics/483854

            If you've got ideas on where rosso can find peppercorns in the Bay Area, please post here. If you've got a great suggestion on what to do with them once they turn up, please post on Home Cooking.