Wednesday, March 17, 2010

In the Pink

During my recent trip to the specialty foods store, I finally found pink peppercorns. Those are actually harder to find that I would have ever imagined.

My first use of these precious little nuggets was to crush them up and rub them on filet mignon with some seat salt. A quick sear and sufficient time to rest resulted in fantastic steaks.

It helped that we started with a great cut of meat from local farmers, but the peppery-flowery combination of the peppercorns really raised the level of taste in the meat.

Wonder what will be next? Maybe pink peppercorn ice cream...

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