Recipes with black pepper
10,112 recipes
Original San Antone Chili
Original San Antone chili is authentic 19th-century Texas chili con carne: cubed beef and pork seared in suet, simmered in beef stock with ancho chile puree, garlic, and cumin. No beans, no tomato, all meat and chile.
Pasta Mexicali
Pasta Mexicali is a cold penne salad loaded with black beans, cannellini, corn, red pepper, and cilantro in a cumin-cayenne vinaigrette. Vegetarian, protein-packed potluck stunner.
Seared Skirt Steak with Chipotle & Garlic
Seared skirt steak smothered in a smoky chipotle-tomatillo salsa with 15 cloves of roasted garlic and caramelized onions. Bold, beefy Mexican-inspired comfort on one plate.
Sausage Bread***
Italian sausage bread stuffed with sausage, mozzarella, onion, and bell pepper rolled into pizza dough. Bakery-style sliced bread that doubles as a meal.
Stuffed Zucchini Andalouse (Zucchini Ham Beef)
Zucchini boats stuffed Andalouse-style with chopped beef, ham, mushrooms, tomatoes, and bell pepper in seasoned breadcrumbs. A rustic Spanish-inspired supper in 45 minutes.
Crawfish Rixie
Crawfish Rixie sautees a pound of tails in butter, then bathes them in a double-reduced fish stock and cream sauce with a dash of Tabasco. Elegant Cajun simplicity on toast points.
Lettuce Salad
Simple lettuce salad dressed in a homemade vinaigrette of olive oil, white vinegar, garlic, basil, and scallions. A fresh, classic side salad with no-fuss dressing.
Spaghetti
Layered baked spaghetti casserole with tuna, ham, cheese, and sour cream in a creamy tomato sauce. Comfort food that bakes up bubbly and golden in about an hour.
Walnut Stuffed Pheasant
Roasted pheasant stuffed with bourbon-butter walnuts and seedless grapes. A rustic wild game dish with herbaceous thyme and sweet, juicy fruit in every carved slice.
Cauliflower Cheese Puff
A light, soufflé-style cauliflower bake with cottage cheese, buttered breadcrumbs, and fluffy whipped egg whites. Baked in a water bath until puffed and firm for a simple, elegant vegetarian main dish.
Louisiana Roast
Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.
Louisiana Roast
Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.
Pasta & Peppers with Fennel
A quick pasta with sweet red, yellow and green peppers, scallions and a hit of fennel seed, all tossed in olive oil. Light, colorful and meatless, on the table in about 30 minutes.
Plains Tribes Dried Corn Soup
Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.
Spicy Southwestern Chili
Spicy Southwestern chili is real-deal Texas chili: chunks of sirloin browned and simmered low in tomato and beef stock with a deep, layered chile blend. No beans, plenty of heat, and big bold flavor for chiliheads.
Jess Poling's Chili
Big-batch coarsely ground sirloin chili simmered low for 6 hours with bell peppers, celery, tomatoes, and green chiles. Beans optional. Serves 16 for chili night or game day.
Original San Antone chili is authentic 19th-century Texas chili con carne: cubed beef and pork seared in suet, simmered in beef stock with ancho chile puree, garlic, and cumin. No beans, no tomato, all meat and chile.
Pasta Mexicali is a cold penne salad loaded with black beans, cannellini, corn, red pepper, and cilantro in a cumin-cayenne vinaigrette. Vegetarian, protein-packed potluck stunner.
Seared skirt steak smothered in a smoky chipotle-tomatillo salsa with 15 cloves of roasted garlic and caramelized onions. Bold, beefy Mexican-inspired comfort on one plate.
Italian sausage bread stuffed with sausage, mozzarella, onion, and bell pepper rolled into pizza dough. Bakery-style sliced bread that doubles as a meal.
Zucchini boats stuffed Andalouse-style with chopped beef, ham, mushrooms, tomatoes, and bell pepper in seasoned breadcrumbs. A rustic Spanish-inspired supper in 45 minutes.
Crawfish Rixie sautees a pound of tails in butter, then bathes them in a double-reduced fish stock and cream sauce with a dash of Tabasco. Elegant Cajun simplicity on toast points.
Simple lettuce salad dressed in a homemade vinaigrette of olive oil, white vinegar, garlic, basil, and scallions. A fresh, classic side salad with no-fuss dressing.
Layered baked spaghetti casserole with tuna, ham, cheese, and sour cream in a creamy tomato sauce. Comfort food that bakes up bubbly and golden in about an hour.
Roasted pheasant stuffed with bourbon-butter walnuts and seedless grapes. A rustic wild game dish with herbaceous thyme and sweet, juicy fruit in every carved slice.
A light, soufflé-style cauliflower bake with cottage cheese, buttered breadcrumbs, and fluffy whipped egg whites. Baked in a water bath until puffed and firm for a simple, elegant vegetarian main dish.
Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.
Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.
A quick pasta with sweet red, yellow and green peppers, scallions and a hit of fennel seed, all tossed in olive oil. Light, colorful and meatless, on the table in about 30 minutes.
Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.
Spicy Southwestern chili is real-deal Texas chili: chunks of sirloin browned and simmered low in tomato and beef stock with a deep, layered chile blend. No beans, plenty of heat, and big bold flavor for chiliheads.
Big-batch coarsely ground sirloin chili simmered low for 6 hours with bell peppers, celery, tomatoes, and green chiles. Beans optional. Serves 16 for chili night or game day.
