Cumin Pepper • Curry Pepper • Dill Pepper • Fire in the Attic Pepper • Ginger Pepper • Lavender Pepper • Mint Pepper • Oregano Pepper • Rosemary Pepper • Sage Pepper

 

RECIPES

 

CREME ANGLAISE WITH LAVENDER PEPPER

2 cups whole milk
1 split vanilla bean
1 Tablespoon Cedar Rock Lavender Pepper
6 egg yolks
1/4 cup sugar

(This beautiful custard sauce cooks quickly, so keep an eye on it).

Place milk and vanilla bean in a heavy bottomed saucepan and bring just to a simmer over medium heat. Meanwhile, whisk together egg yolks and sugar in a mixing bowl. Reduce heat to low and slowly whisk 1/2 cup of hot milk into egg mixture, then whisk egg mixture into remaining hot milk. Cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, about 5 minutes. BE PATIENT.

Remove from heat, strain through a fine sieve, and transfer to a mixing bowl set into a larger bowl of ice water. Place a piece of plastic wrap over the surface to avoid a skin from forming. Set aside and cool. Makes approx. 2 cups.

 

GUACAMOLE WITH CUMIN PEPPER

2 ripe avocados
fresh lemon juice
2 tblsp. Mayonnaise
1 tbls. Cumin Pepper
1 tsp. ground cumin
1 tomato finely diced

Mash the avocados and squeeze the fresh lemon juice on it. Add the mayonnaise, Cumin Pepper, ground cumin and blend well. Fold in tomato. Salt as desired.

Serve with tortilla chips.
Garnish with cilantro (optional)

 

ENDIVE WITH CRAB-CURRY PEPPER

1/3 lb. fresh crab meat
1/2 cup mayonnaise
2 tblsp. fresh lemon juice
1 tblsp. finely minced scallions
1 tblsp. Curry Pepper
Endive leaves
Slices of lemon
Salt (optional)

Mix all ingredients. Place dollop of mixture onto endive. Use fresh lemon slices (and fresh parsley) to garnish. Salt to taste.

 

MUSTARD AND DILL PEPPER SAUCE

3 tblsp. Dijon mustard
2 tblsp. super fine sugar
2 tblsp. white wine vinegar
6-8 tblsp. olive oil
1 tblsp. Dill Pepper
salt (optional)

Put mustard in small bowl and add sugar & vinegar stirring to make smooth paste. Add olive oil gradually, drop by drop, as if making mayonnaise. When half the olive oil is blended, add the rest quickly. Stir in dill pepper.

This sauce is perfect for smoked salmon, cold lamb or beef.

 

GRILLED TROUT WITH FIRE IN THE ATTIC

1 cup mayonnaise
1/2 cup fresh lemon juice
1 tablespoon olive oil
1 tablespoon (or more) Fire in the Attic Pepper
Salt (optional)

4 fresh Trout, approx 10 oz each
2 lemons, halved plus slices for garnish
salt and pepper to taste
3 cloves of garlic, thinly sliced

For the sauce, blend all ingredients in a bowl (or processor), mix thoroughly and chill until ready.

Rub the inside and outside of the trout with lemon, sprinkle with salt and pepper. Tuck lemon pieces inside trout with garlic ( add fresh herbs). Place on medium hot grill and cook for 12-14 minutes total, turning after 7 minutes on first side.

Serve each trout on a plate garnished with lemon slices, fresh herb such as thyme, and the sauce on the side.

 

MELONS WITH PORT AND MINT PEPPER

2 ripe cantaloupes (or other ripe melon)
1 cup Port wine
Mint Pepper to taste

Cut the melons in half and scoop out seeds. Place on a plate or bowl (you can slice bottom end so melon sits flat).

Pour 1/4 cup of Port into cavity of melon. Sprinkle with Mint Pepper. Serve immediately.

 

GARLIC SHRIMP WITH OREGANO PEPPER

1 1/2 lbs. Fresh shrimp, peeled and deveined
1/2 cup butter, melted
4 cloves garlic, sliced or chopped
2 tablespoons fresh lemon juice
1/4 cup dry white wine
1 tablespoon Cedar Rock Oregano Pepper
Pinch sea salt (optional)
Fresh parsley

Preheat oven to 450 degrees.

Place shrimp in a single layer in a shallow baking dish. Combine butter, garlic, lemon juice, white wine and Cedar Rock Oregano Pepper (add salt to taste). Pour over shrimp. Bake 5-7 minutes (shrimp should be pink when done).

If desired, broil the completed dish for a crispy top. Garnish with chopped parsley. May be served as an appetizer or over rice as an entree.

 

GRILLED LAMB CHOPS WITH ROSEMARY PEPPER*

Place four to six lamb chops (thick kind) on a platter. Generously sprinkle Worcestershire Sauce on both sides to cover. Evenly distribute 1 1/2 tablespoons of Cedar Rock Rosemary Pepper over the chops.

Grill over medium heat, for 3-4 minutes per side, turning once or twice, until medium rare (130 to 135 degrees, or red and juicy when cut.)

*May substitute Lavender Pepper

 

BLUE CHEESE PEPPER PUFFS WITH SAGE PEPPER

1/4 cup butter
3/4 cup all purpose flour
3 large eggs
2/3 cup crumbled blue cheese (Roquefort, Stilton, Maytag Blue)
1 Tbls. Cedar Rock Sage Pepper

In a 2-3 quart pan over high heat, bring 3/4 cup water and butter to a full roiling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add eggs one at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper, then let stand for 15 minutes.

Pre-heat oven to 400 degrees. Butter baking sheets and evenly space 24 mounds of dough (about 1 rounded tablespoon each). Bake in oven until puffs are dry and browned, about 25-30 minutes. Cool slightly and serve.

 

ANYTIME CHICKEN WINGS WITH GINGER PEPPER

2 dozen chicken wings, cut into sections
juice of one lemon
1/2 cup soy sauce
2 minced fresh garlic cloves, or 1 teaspoon garlic granules or powder
1 tablespoon Dijon mustard
1 tablespoon Ginger Pepper

In a small bowl, mix lemon juice, soy sauce, garlic and mustard. Set aside.

Bake chicken wing parts on cookie sheets at 375 degrees for 20-25 minutes. Remove from oven and baste sauce mixture on chicken. Sprinkle with Cedar Rock Ginger Pepper and return to over for 15-20 minutes. Garnish with chopped parsley and fresh lemon juice.

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Whether you are enjoying grilled trout filets, garden salads or sushi, nothing brings out the added flavor better than Cedar Rock Pepper.

Hold the salt until you've tasted our pepper!

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