259 chops rosemary cracked pepper Recipes

mayonnaise, orange marmalade, chopped fresh rosemary, salt and cracked pepper to taste, vegetable oil, shallots, thinly sliced, whole grain bread, heirloom or 4 roma tomatoes, sliced, romaine leaves or 1 cup loosely packed spinach, sliced smoked turkey

garlic , roasted, with papery skin removed, ground sirloin, zucchini, ends trimmed, coarsely grated, fresh rosemary, chopped, salt, cracked black pepper, whole wheat hamburger buns, tomatoes, leaves lettuce, red onions

boneless pork chops, italian breadcrumbs, parmesan cheese, oregano, sage, rosemary, cracked black pepper, salt, butter or 4 tbsp margarine

minced fresh rosemary, minced garlic, kosher salt, freshly cracked black pepper, sirloin steaks, about 1-1/2 inches thick (12 to 16 oz.), eggplants, cut into rounds about 1 inch thick, red onion, peeled and cut into rings about 1 inch thick, olive oil, salt and freshly cracked black pepper, minced garlic, balsamic vinegar, extra virgin olive oil, roughly chopped fresh parsley

unsalted butter, divided, chopped onion, garlic, coarsely chopped, chicken stock, chopped fresh rosemary, spaghetti, grated parmesan cheese, kosher salt and cracked black pepper to taste

boneless skinless chicken breasts (6-8 ozs each), good balsamic vinegar , eyeball it you need enough to coat the chicken lightly, extra virgin olive oil, fresh rosemary, leaves stripped and chopped, salt, coarse black pepper, garlic cloves, cracked away from skin with a whack against the flat of your knife, fresh cheese ravioli, any flavor , i used buitoni, butter, cut into small pieces, balsamic vinegar, grated parmigiano-reggiano cheese , i used 1/2 cup as we like a lot of cheese, salt and pepper, chopped flat leaf parsley

boneless skinless chicken breasts (6 to 8 oz. each), balsamic vinegar (or eyeball it, just enough to coat chicken lightly), extra virgin olive oil, stalks rosemary, leaves stripped and chopped (about 2 tbsp), salt, coarse black pepper, garlic cloves, cracked away from the skin with a whack against the flat of your knife

pork tenderloins, trimmed, minced fresh rosemary, salt, cracked black pepper, butter, shallot, minced, chicken stock or chicken broth, white balsamic vinegar, light brown sugar, dried crushed red pepper, strawberries, hulled and chopped, hot cooked rice (optional), green onions, chopped

beef tenderloin filets, olive oil, coarse sea salt to taste, cracked white peppercorns, olive oil, minced shallot, port wine, balsamic vinegar, beef stock, minced fresh rosemary, bittersweet chocolate, chopped

unsalted butter, plus more for baking dish, garlic, peeled and smashed, chopped rosemary leaves, freshly cracked black pepper, yukon gold potatoes, peeled and cut into chunks, kosher salt, crumbled blue cheese (recommended : shropshire blue)

venison rib chops, salt and freshly cracked black pepper, olive oil, fine diced shallots, minced garlic, crushed fresh huckleberries , or defrosted if frozen (elderberries, black currants, lingonberries or blueberries can be substituted), granulated sugar, chopped rosemary, balsamic vinegar, dry red wine, gin, demi-glace, chopped fresh sage, cold butter, olive oil, butter, crushed red pepper, minced shallots, baby spinach, washed and slightly damp, salt and freshly ground black pepper, garlic mashed yukon gold potatoes , recipe follows, yukon gold potatoes, peeled and cut into 1-inch dice, unsalted butter, garlic, roughly chopped, heavy cream, salt, white pepper

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

boneless pork chops, italian breadcrumbs, parmesan cheese, oregano, sage, rosemary, cracked black pepper, salt, butter or margarine

center-cut pork chops, thick cut 3-5 lbs, kosher salt, cracked pepper, dried sage, fresh rosemary, garlic cloves, extra virgin olive oil, red plums, dry sherry (do not use cooking sherry it has salt), sugar, rose water

boneless, skinless chicken breast , 6 to 8 oz each, balsamic vinegar , eyeball it, just enough to coat chicken lightly, extra-virgin olive oil, stems rosemary, leaves stripped and chopped , about 2 tbsp, salt and coarse black pepper, garlic , cracked away from skin with a whack against the flat of your knife, fresh ravioli, any flavor filling, butter, cut into small pieces, balsamic vinegar, handfuls grated parmigiano-reggiano, salt and pepper, chopped flat-leaf parsley , a couple of handfuls, pancetta, chopped, extra-virgin olive oil , 2 turns of the pan, shallot, finely chopped, sugar, balsamic vinegar , eyeball it, flat-leaf spinach, salt and pepper

sirloin steaks, 1-inch thick , about 10 to 12-oz each, garlic, cracked from skin and halved, extra-virgin olive oil, for drizzling , plus 2 tbsp, rosemary very finely chopped, salt and freshly ground black pepper or grill seasoning, if desired, arugula leaves, multi-color, yellow or red cherry heirloom tomatoes or 2 medium vine-ripe tomatoes, cut into bite-size pieces, lemon, parmigiano-reggiano , for grating

rack of cervena venison, trimmed, chopped thyme, chopped parsley, chopped sage, chopped rosemary, chopped tarragon, whole grain mustard, cracked black peppercorns, garlic cloves, crushed, salt and pepper, butter, total mixture of varietal mushrooms (morel, shiitake, champignons porcini)

gator tail meat (or backstrap), cut into 1 chunks, enough 2% milk to cover (1/2-1 cup), drops louisiana hot sauce (or tabasco or equivalent), plain panko breadcrumbs, fresh, finely chopped herbs--rosemary , oregano, thyme, basil, and chives, all purpose flour, egg, kosher salt, cracked black pepper, drops of hot sauce, milk, peanut oil for frying (fill according to directions on the fryer), paper towels on a large plate for draining excess oil and cooling gator, mayonaise, old bay seasoning, chopped fresh herbs--rosemary , thyme, basil, marjoram, lemon juice, honey, drops hot sauce, cracked black pepper to taste, sour cream, cream cheese, butter, chopped mixed fresh herbs--rosemary , basil, thyme, chives, lemon zest, lemon juice, prepared horseradish (or more , depending on taste), garlic, kosher salt and coarse cracked pepper to taste