POWER PEPPER GRINDER RECIPES

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SPICY MERGUEZ WITH SPINACH AND WHITE BEANS - FOOD NETW…



Spicy Merguez with Spinach and White Beans - Food Netw… image

Provided by Ina Garten

Total Time 9 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 cup plus 1 tablespoon extra-virgin olive oil
4 pounds spinach, stems removed, washed and dried
2 medium onions peeled and cut into small cubes
6 garlic cloves, peeled and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 tablespoon harissa or 1/4 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon Four-Spice Power (recipe follows)
1/2 pound dried cannellini beans, black-eyed peas, soaked overnight in cold water and drained
2 pounds merguez sausage: 1 long link or individual links
1/4 cup freshly squeezed lemon juice (about 2 lemons)
Coarse sea salt or kosher salt
2 teaspoons whole cloves
1 heaping tablespoon black peppercorns
2 teaspoons freshly grated nutmeg
1 teaspoon ground ginger

Steps:

  • Cook's Note: For television, Daniel Boulud substituted dried chick peas for the cannellini peas.
  • Center a rack in the oven and preheat the oven to 300 degrees F.
  • Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat. Add the spinach, little by little, and cook, stirring continuously, until all the spinach has wilted and browned slightly and all the liquid has evaporated, 20 to 30 minutes.
  • Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.
  • Pour in 4 cups water and add the cannellini beans (or black-eyed peas). Stir, bring to a simmer, and cover. Braise in the oven for 2 hours, or until the beans are nearly tender.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes. Transfer to a plate lined with a paper towel to drain.
  • Stir the lemon juice into the beans and place the seared merguez on top. Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more. Season with salt to taste.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together. Transfer to a bowl and combine with the nutmeg and ginger.

SPICY MERGUEZ WITH SPINACH AND WHITE BEANS - FOOD NETW…



Spicy Merguez with Spinach and White Beans - Food Netw… image

Provided by Ina Garten

Total Time 9 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 cup plus 1 tablespoon extra-virgin olive oil
4 pounds spinach, stems removed, washed and dried
2 medium onions peeled and cut into small cubes
6 garlic cloves, peeled and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 tablespoon harissa or 1/4 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon Four-Spice Power (recipe follows)
1/2 pound dried cannellini beans, black-eyed peas, soaked overnight in cold water and drained
2 pounds merguez sausage: 1 long link or individual links
1/4 cup freshly squeezed lemon juice (about 2 lemons)
Coarse sea salt or kosher salt
2 teaspoons whole cloves
1 heaping tablespoon black peppercorns
2 teaspoons freshly grated nutmeg
1 teaspoon ground ginger

Steps:

  • Cook's Note: For television, Daniel Boulud substituted dried chick peas for the cannellini peas.
  • Center a rack in the oven and preheat the oven to 300 degrees F.
  • Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat. Add the spinach, little by little, and cook, stirring continuously, until all the spinach has wilted and browned slightly and all the liquid has evaporated, 20 to 30 minutes.
  • Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.
  • Pour in 4 cups water and add the cannellini beans (or black-eyed peas). Stir, bring to a simmer, and cover. Braise in the oven for 2 hours, or until the beans are nearly tender.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes. Transfer to a plate lined with a paper towel to drain.
  • Stir the lemon juice into the beans and place the seared merguez on top. Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more. Season with salt to taste.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together. Transfer to a bowl and combine with the nutmeg and ginger.

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Cayenne pepper ranges from 30,000 to 50,000 Scoville heat units on the Scoville scale and is one of the most popular ground pepper amongst spicy food lovers across the globe.
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See details


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The Pepper Cannon produces extravagant quantities of fresh ground pepper. Decrease the coarseness and crank less if you can’t handle the full power. Massive Grind Range, World-Class Quality. Ordinary mills can only grind pepper …
From mannkitchen.com
See details


SICHUAN PEPPER, HOW TO GRIND IT CORRECTLY? - RED HOUSE SPICE
Jan 31, 2017 · You said -Ground Sichuan pepper shouldn’t have sand like texture. When grinding, please pay attention to two important steps that I mentioned in the recipe above: 1. Discard all the black seeds inside the husks if you find any. 2. After grinding, make sure you sift it with a sieve and use only the fine power …
From redhousespice.com
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Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
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From hcgdietinfo.com
See details


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From kitchenarena.in
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