Archive for the ‘Pepper Mills’ Category
Often times when you go to an upscale restaurant, your waiter or waitress will offer you fresh-cracked pepper for your salad. When I first began being offered this luxury, I always accepted, as it was something fun and out of the ordinary. As I have gotten older and learned more about fine cuisine, I have learned that the extravagance of a pepper mill actually serves a person.
Typical pepper that sits in a shaker has usually been ground months in advance and has lost much of it flavor. Utilizing a pepper mill allows you to freshly crack the pepper each time you use it, and you can even experiment with a variety of different types of peppercorns. Now I have even started using a pepper mill in my own home and noticed a palpable difference in the quality of my cooking.
Here’s a great recipe for an oyster omelet; quite simple in terms of ingredients and directions but one hundred percent delicious! In addition to the ingredients, you will need an omelet pan with a lid.
Ingredients:
6 oysters
2-3 eggs (depending on how hungry you are)
1 tbsp lemon juice
Pinch of fresh cracked pepper from a Cilio pepper mill
Directions:
Shell the oysters, and drain the oyster and their juices into an omelet pan. Cook the oysters thoroughly in their own juices until they begin to curl. Drain the oysters, and chop them finely. Once chopped, season the oysters with the pepper and lemon juice. Next cook the omelet, and add the oysters just before folding it over; straightforward and quite delectable!
Here’s a tantalizing recipe for homemade sausage! These delicious little links are great for breakfast or dinner, and are simple enough to make with a standard meat grinder. Because they’re made with lean meat, you can rest assured you’re having a healthy meal.
Ingredients:
2 lbs. boneless, skinless turkey breast
1 lb. boneless pork loin
1 tbsp. browning and seasoning sauce
½ tsp. garlic
½ tsp. onion
Salt and pepper to taste
Directions:
Place your turkey breast and pork loin in your meat grinder, and combine it with the seasonings. To make your links, you’ll want to use a sausage funnel with a ¾ inch tip to place the meat into the casings. While you hold the casing secure, use a spoon to push the meat mixture through. Cut off the ends of the casings, and leave about two inches at each end to twist or tie off. Bring about an inch of water to a boil in a skillet, then lower the heat and cover. Let the sausages cook for about 10-12 minutes. Uncover, and then increase the heat to high for a couple of minutes while the sausages brown. Add salt and fresh crack pepper from one of your pepper mills to taste.