Pepper Recipes
Beef Chorizo Burgers
 
Ingredients:
5 lb. ground beef
1 tbsp. granulated garlic
2 tbsp. onion powder
1 tbsp. hickory seasoning
1 tsp. smoked black pepper
1 tbsp. whole oregano, toasted
2 tbsp. pasilla chile paste (or other)
2 tbsp. cumin, toasted
1/4 tsp. cinnamon
 
Directions:
Blend all ingredients together. Form into patties, meatballs or meatloaf.
 
 
Ancho Chili Margarita
 
Ingredients:
1 tbsp. Ancho Chile paste
2 ea. lime wedges
3 cilantro sprigs
4-6 oz. sweetened lime juice or sweet & sour mix
1 1/2-2 oz. tequila
 
Directions:
Fill pint glass 1/2 full with ice cubes.
Put chile paste, limes, cilantro & tequila in glass. Muddle vigorously.
Add lime juice or sweet & sour, shake hard to blend. Strain, serve on the rocks or up.
 
 
 
 
Elliott Bay Seasoning
 
Salmon or Crab Cake
 
Ingredients:
 
4 lb salmon or coarsely ground dungeness crabmeat
1 lemon, zest & juice
1 ½ oz.wt. Italian parsley
1 lb. panko
2 oz. egg whites
1.5 oz.wt . Elliott Bay Seasoning
1 tbsp. Kosher salt
2 tsp black pepper
1 tbsp. olive oil
1 cup celery, finely chopped
1 carrot, finely chopped
½ yellow or white onion, finely chopped
1  red bell pepper, finely chopped
¼ cup white wine
Panko to coat
 
Instructions:
1) Mix meat, lemon, parsley, panko, egg whites, Elliott Bay Seasoning, salt, and pepper together in large bowl.
2) Heat oil in large saute pan over medium heat.
3) Saute vegetables until soft.
4) Deglaze vegetables with wine. Evaporate all liquid. Add to mix created in step 1 & blend thoroughly.
5) Form into 2-3 oz.wt. patties. Pack outside of cake with panko until dry to the touch.
6) Saute or deep-fry patties until golden brown.
 
Serve with cilantro-lime aioli, lime-cilantro Hollandaise, lemon caper Hollandaise or lime buerre blanc.
 
 
 
 
 
Lavender
VHP#: 46400   3oz Jar
Lavender is a member of the mint family.  Try using it with fennel, oregano, rosemary, thyme, sage and/or savory.  Lavender is strongly flavored, so a little goes a long way.
 
 
 
Lavender Garlic Butter
1 stick softened butterMix together and spread on your choice of bread to create a wonderfully
1 t dried lavender (pulsed or chopped)flavored garlic bread or try it on your favorite vegetable.
1 t dried parsley
½ t onion powder
½ t garlic powder
 
 
Broccoli Lavender Cornbread  
Preheat oven to 350⁰.  
Combine and mix dry ingredients and set aside: Mix the following ingredients together in a separate bowl: 
1 cup cornmeal5 eggs, beaten
1/3 cup all-purpose flour  1 pkg. frozen, chopped broccoli, thawed and drained
1 ½ t baking powder1 medium onion, chopped
2 t dried lavender buds, chopped     1 ½ cups shredded cheese, cheddar or mixed cheese
¾ t salt   12 ounces small curd cottage cheese
¼ t baking soda      1 cup chopped ham (optional)
Add wet ingredients to dry ingredients until moistened.  Place in greased 13” X 9” cake pan dusted with 1 T cornmeal and bake for 30 to 40 minutes until a toothpick inserted in the middle comes out clean.
 
 
Peppered Lavender Beef
3 to 4 pound beef tenderloin roastTrim the tenderloin of fat and silverskin.  Pat the beef dry with paper towels.  Lightly
1 T extra-virgin olive oil oil outside of roast.  Using a small spice or coffee grinder, coarsely grind the black and white
1 T whole black peppercorns       peppercorns, fennel seeds, thyme and lavender, rub mixture over all of the meat.  Wrap tightly
1 T whole white peppercornsin plastic wrap and refrigerate at least 2 hours (preferably overnight).
2 T fennel seeds  Bring roast to room temperature before cooking.  Preheat oven to 425˚. Unwrap roast
1 ½ t dried thymeand place onto a rack in a shallow baking pan, tucking the thin end under to make it as thick as
2 T dried lavender flowers    the rest of the roast.  Roast for 15 minutes.  Reduce oven temperature to 325˚ and continue to
  roast until the internal temperature reaches desired temperature on a meat thermometer.
  Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving (meat
  temperature will rise 5 to 10 degrees after it is removed from the oven). Transfer onto a serving
  platter and serve immediately with any accumulated juices.
 
 
Seared Ahi Tuna with Lavender-Pepper Crust
1 ½ lbs center-cut Ahi tuna or 4 (4 to 6 oz) 1-inch thick sushi quality tuna steaks
1 t coarse kosher salt1 ½ t dried lavender
2 t black peppercorns3 T extra virgin olive oil
1 t white peppercorns4 cups savory mixed fresh greens and herbs
2 t fennel seedsMustard Seed Dressing (recipe below)
Cut tuna pieces approximately 2 inches across, then into 1 inch steaks.  Crush the salt, peppercorns, fennel seeds and lavender with a mortar and pestle or a rolling pin.  Lightly oil the tuna with 2 t of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess.
In a heavy bottomed sauté pan or a cast-iron pan, heat the remaining 1 T olive oil.  Increase the heat to high and place the tuna in the pan.  Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare.  Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours.
To serve, arrange the greens on chilled individual serving plates.  Drizzle with Mustard Seed Dressing.  Thinly slice the tuna and arrange on top of the dressed greens.
 
Lavender Crème Brulee
4 cups heavy cream1 T dried lavender
8 egg yolks     ¾ cup sugar, divided
Preheat oven to 300˚.  Butter (6-oz) custard cups and set them into a glass baking dish. 
Place cream and lavender in a large heavy saucepan over medium heat until simmering.  Remove from heat and allow lavender to infuse with the cream for 5 minutes.  Strain cream mixture through a fine mesh strainer to remove lavender.
In a large bowl, whisk together the egg yolks and ½ cup sugar until light and creamy.  Slowly add the strained cream to the egg mixture, blending well.  Divide custard mixture among the custard cups.
Simmer enough water on top of stove to fill in baking dish to the level of the custard in the cups.  Bake for 60 minutes or until set around the edges but still loose in the center.  The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly.  When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven.  Remove from oven and leave in the water bath until cooled.  Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2 t of remaining sugar over each crème brulee.  For best results, use a small hand-held torch held 4 to 5 inches from the sugar, maintaining a slow and even motion.  Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after the flame has been removed.  If you don’t have a torch, you may place your brulees under the broiler for a few moments and then refrigerate again before serving.
 
Valley Harvest Products               1164 Industry Drive              Tukwila, WA 98188                     206.575.7572
 
 
 
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