Black Pepper

You’ve never had turkey burgers like these! Incredibly moist and delicious with a sauce that really kicks up the flavor! Sumac can be found at most supermarkets and Middle Eastern stores. If you cant find it use ground cumin instead and add a little more lemon juice. Read More » This meatball recipe gives you a beautiful, light meatball in a nice, simple red sauce. Over spaghetti with a dusting of parmesan cheese, it will be your go-to Sunday sauce recipe for ever more! Read More » Without a doubt, my favorite dish when it gets chilly out! The lime in the rib sauce is a wonderful foil against the rich beef ribs and the hearty cheesy polenta! Read More » You will want to have a few hundred gallons of this in the freezer. It’s just that good- the smoothest ever soup with the essence of butternut squash and a hint of sweetness. Read More » This is the southwestern version of Italian classic that is normally made with parsley pesto and is a taste sensation paired with a few lovely juicy shrimp. Cotija (ko-tee-ah) cheese for sprinkling is a must have. If you can’t find cotija, queso fresco or farmers cheese will make fine substitutes. Read More » Sprinkle fillets with salt and ground peppercorns on the flesh side. Melt 1 tbsp. butter in large nonstick skillet over medium-high heat. Add fillets, skin side down making sure to press on the fish with your spatula while it is cooking. Cook until browned-skin should be crispy at this point, 2 to 3 minutes. Turn fillets over; cook until opaque in center and slightly browned, 2 to 3 minutes. Transfer to plates; cover to keep warm. Read More » A beautiful Southwestern play on a classic French favorite: Sweet potato gratin, a favorite of mine in the fall and winter. Sweet potato with a hint of honey and chipotle, baked in a garlic cream sauce. You’ll become addicted immediately! Read More » A crispy, crunchy roast potato? It’s all about choosing the right potato and the right technique! Read More » Procedure Move an oven rack into the middle of the oven then preheat oven to 425F. Take a cake-cooling rack and cover it in foil. Take a sheet pan and cover it in foil too! Remove chicken from fridge about 20-30 minutes prior to roasting. Make sure you have removed the innards from the chicken if there are any (sometimes the neck etc are placed in a plastic bag and put in the cavity of the chicken). Use your finger […] Read More » It’s char grilled, it’s salty, it’s lemony, this dish is a refreshing start to the summer and pairs nicely with a tasty steak on the Barbie. Read More »