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Dishes that use a lot of black pepper

I've got a large surplus of black pepper on hand. Apart from the pasta dish Cacio e Pepe, I'm not sure what dishes call for serious amounts of pepper. The pepper is in whole peppercorn form, by the way.

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  1. An obvious one is pepper steak - General Norman Schwarzkopf's favorite meal at the Silver Spoon in Cuchara, CO. -R.I.P. to both.

    1 Reply
    1. re: Veggo

      Sausage gravy


      Peppered Ham

      Pepper coated prime rib or strip steaks

      Pork chops or crown roast of pork

      Roasted (seedless) red grapes w/ black pepper- use on a salad with mixed lettuces or arugula, the grapes, feta, goat or smoked gouda cheese and oven dried prosciutto chips. Can also use over soft cheese and served with crackers

      Black pepper crackers

    2. I put a LOT of crushed black pepper on top of my chicken liver mousse....

        1. We use a lot in both chai and mulled wine.

          1. Corned beef
            Brisket, roasted or smoked
            Mashed potatoes

            1. Couple of asian dishes come to mind-Salt and Pepper shrimp and Black Pepper chicken.

              I often make Ina's black pepper/parmesan crackers. These would make a really nice holiday and/or hostess gift.

              Black pepper biscuits are great served with sliced ham. I served this at a New Years brunch a few years ago and they were a huge hit.

              1. peposo - a beef stew from Tuscan tilemakers. At its simplest it is beef shank cooked long (overnight in a cooling kiln) with red wine, (garlic?) and a ton of black pepper. Some recipes are more elaborate, bordering on osso buco in complexity.


                2 Replies
                1. re: paulj

                  I was also going to suggest peposo.

                  1. re: paulj

                    Thanks for this. I have some beautiful osso buco-cut beef shanks in my freezer and I could try this with one of them.

                  2. My shepherds pie wouldn't be right without an overload of black pepper.

                    1. There are some Pakistani and Indian recipes like black peppercorn chicken or black peppercorn karhai chicken that you could have a look for and try.

                      1. Steak au pouvre
                        Black pepper chicken or shrimp

                        1. any type of big oven meat roast (e.g. pot roast, pork, lamb, veal, chicken, turkey, salmon etc).

                          1. Pork adobo
                            stir fried sizzling black pepper oysters

                            1. BBQ (New Orleans Style) Shrimp

                              1 Reply
                              1. re: Uncle Bob

                                Salt and pepper (noodle) kugel. Tons of recipes out there and easy to make.

                              2. I love steak au poivre but even better to me is pan fried hanger or skirt steak with a very peppery red wine reduction, rare, please, with frites and mayonnaise.

                                  1. If you are a baker, you can make Biscotti Di Pepe...Italian Pepper Biscuits. I used to use an Italian Bakery for wholesale who made a version out of loaves of Italian Bread. He would cut them into 2 inch pieces and re-bake them into hard biscuits. They were great to nibble on or serve them with red sauce.

                                    1. Pepper-crusted tilapia (Chinese style)

                                      Black pepper cookies

                                      1. coarsely ground, sausage gravy southern style

                                        also, used whole, in pickling things

                                        1. I've had some great Thai dishes that use a lot of black pepper. If you like tofu there are some good recipes online for black pepper crusted tofu too. I also have recently been infusing vodka with black pepper and ginger so that might be a good way to go for the holidays or use it in spice blends for future use or gifts.

                                          1. Where I use it, the good kind, most often is in a saucer of olive oil. I dip good bread in it. Heaven. I'll do this as a side for dinner or a snack. If I want a heartier snack then I'll add a little pesto or feta cheese. Yum yum yum.

                                            I also second any large piece of meat encrusted with it. Pork, prime rib, etc.

                                            Also like a good amount of pepper in a plain green salad.

                                            Forgot to say to grind it before use. I use a mortar and pestle.

                                            1. Diana Kennedy has a recipe for pepper oysters that is delicious:


                                              I've made it with mussels, steaming them lightly to open them.

                                              1. OP here: Thanks for the wealth of suggestions! If my GI tract can take it, that pepper's not long for the world.

                                                These boards are great.

                                                1. I use black pepper on nearly everything. Everything.
                                                  Different coarse grinds for each use. I own several black pepper grinders. Eggs get fine grind, steak gets coarse grind.
                                                  I'm thinking that even my morning oatmeal gets black pepper.
                                                  If I add salt to everything, including my desserts, then I add black pepper, including fresh fruit.
                                                  Everything gets black pepper. Everything.

                                                  2 Replies
                                                  1. re: Gastronomos

                                                    yes to salt and pepper on my melons!

                                                    ps, can one rehab a peppermill that won't grind? adjustments with tightening things?

                                                    1. re: alkapal

                                                      Bring it to your nearest turbine jet engine maintenance FBO in Langley, they can aerosol your peppercorns.
                                                      Or a 3- generation transmission shop outside the Beltway, for a coarser grind :)

                                                  2. You can use the whole pepper corns in pickling. Make a few batches of home made pickles, they're really easy and only take a day or two in the fridge.

                                                    I also prefer to use whole pepper corns when I am making large batches of stock. They impart the flavor without leaving the black specks in the broth - so I get a cleaner looking result.

                                                    There are some non cooking practical uses too, they can be used to deter cats, and squirrels from plants or bird feeders, for example.

                                                    1. make up a batch of montreal steak seasoning! i love it on steaks. http://www.food.com/recipe/copycat-mo...

                                                      does anyone know how mccormick company got that name? is it from montreal?

                                                      5 Replies
                                                      1. re: alkapal

                                                        I only know their competitors call it Canadian Steak Seasoning, so it must be from that general area.

                                                        1. re: alkapal

                                                          I believe it's inspired by the seasoning that Montreal Smoked Meat receives.

                                                          Montreal steak seasoning product is certainly not used on Montreal smoked meat (that I'm aware of), but I assume that is where the name comes from.

                                                          Relatedly, anyone who has never had a smoked meat sandwich from Schwartz's in Montreal should put that on their bucket list :)

                                                          1. re: magic

                                                            Also, the name Montreal steak seasoning is certainly not unique to McCormick. It's a widely used label. At least up here in Canada.

                                                            1. re: magic

                                                              Down here, McCormick has the trademark and sues anyone who ever tried to use the name. Hence the "Canadian Steak Seasoning" which I believe is owned by Tones, who sued Weber for using it. And on and on. I'm sure I've tasted it, but not knowingly, so don't know what the fuss is all about.

                                                              1. re: coll

                                                                I did not know that!

                                                                How odd to me! But there you go. Hmm.

                                                          1. I tried an Alton Brown recipe (see link below) that uses 2 tablespoons black pepper with 4 pork chops. I did not like it. But the episode was entitled "Major Pepper" and maybe I'm not really into major pepper...

                                                            1. Everyone has such great ideas. On the rare times I make gingerbread, I use a lot of black pepper.

                                                              1. This is my favorite heavy peppered dish. It is from a famous New Orleans restaurant and is fabulous!

                                                                While it is called BBQ Shrimp, it has nothing to do with real BBQ, but it's good. Enjoy!


                                                                Chef Mark DeFelice
                                                                Pascal's Manale
                                                                New Orleans, LA
                                                                Makes 2 servings

                                                                1 pound (21-25 count) shrimp, heads removed
                                                                5 teaspoons Manale Spice (recipe follows)
                                                                1/2 teaspoon minced garlic
                                                                1/2 teaspoon Worcestershire sauce
                                                                1/4 teaspoon Louisiana hot sauce
                                                                3/4 cup extra virgin olive oil
                                                                1/2 cup white wine
                                                                1 tablespoon unsalted butter
                                                                French bread for serving
                                                                Wash shrimp and pat dry. Put shrimp in a large skillet over high heat and add Manale Spice, garlic, Worcestershire sauce and hot sauce, stirring constantly. Pour olive oil over shrimp, then add white wine. Stir to blend all ingredients thoroughly.
                                                                Continue cooking over high heat for 8 minutes, stirring frequently. Add butter, and cook an additional 2 minutes until butter is thoroughly melted and blended in. Be careful not to overcook shrimp or they will become tough. Serve with French bread for dipping in sauce.

                                                                Manale Spice:
                                                                4 tablespoons black pepper
                                                                1/4 teaspoon cayenne pepper
                                                                1 teaspoon paprika
                                                                1 teaspoon salt
                                                                1 teaspoon thyme
                                                                1 teaspoon oregano
                                                                1 teaspoon basil
                                                                Combine all ingredients thoroughly and store in a dry, airtight container