Archive for November 11th, 2009
We often think of black pepper as playing a subtle, secondary role in cooking. There are so many meals one might prepare that could taste “too bland,” in which case they could use some spicing up. That’s what pepper is traditionally for: adding some excitement and pizzazz to an otherwise ordinary dish. Growing up, I would sprinkle generous piles of pepper on my macaroni and cheese to kick it up that extra notch. In recent years, I’ve found that pepper can be made the primary flavor additive in a recipe. Take this one for black pepper chicken, for 
example.
Ingredients:
1 boneless chicken breast
1 white onion
1 green pepper
2 Tsp. soy sauce
1 tsp. black pepper fresh from a Cilio pepper mill
ΒΌ tsp. granulated sugar
2 Tsp. olive oil
Directions:
1. Cut chicken and green peppers into thin strips. Use half of soy sauce to slather on chicken.
2. Heat up a wok and add oil. Once hot, add sliced onions to stir fry. Then add black and green pepper. Stir-fry for about 1 minute, then add chicken.
3. When chicken is cooked, add remainder of soy sauce and sugar. Stop stir-frying when onions have caramelized with sugar. Serve hot.