Watkins
Recipes

"Pepper is a much used condiment, entering into almost all the culinary preparations; it is an 'excitant' and a stimulant, and its abuse must therefore be avoided."
(from Larousse Gastronomique)

When the above-quoted French encyclopedia of food, wine and cookery was published in 1938, its author, Prosper Montagne, was reflecting the tastes of the times. Spice was something to be used sparingly, with prudence and reserve; not thrown about with reckless abandon.

Tastes do change, however, in these days of high-flavour/low-fat cooking, bold tastes are the rule - the more exciting and stimulating, the better. (In fact, spice consumption in North America has increased by 50% in the past decade.) Of the total spice usage nationwide, about a third is devoted to pepper. In 1991, the American Spice Trade Association reported that Americans used over 85.6 million pounds of black pepper, for an average of about 5 ounces per person. That's a staggering amount, considering that one ounce of black pepper will season about 1,440 eggs!

Black pepper is, without a doubt, the world's most popular and important spice. It is used in virtually every cuisine in the world. With a taste that is neither sweet nor savory (usually described as "pungent"), it can be used in both types of food. Its versatility and popularity have earned it the title of "The King of Spices", even putting it on a level with salt, one of the basic substances of life. In fact, the words "salt and pepper" have become so firmly entrenched in the lexicon of cooking that many recipes omit them altogether as ingredients, simply assuming their presence. With regard to pepper, at least, that oversight won't happen here!

Excerpt from the Introduction of "Watkins Pepper Cookbook"

We hope you enjoy these recipes taken from "The Watkins Kitchen Collection - Pepper Cookbook" that was created to celebrate 100 years of offering you the best tasting and most pure spices in the world today!

• 1 package (16 oz/454 g) hot roll mix
• 3/4 tsp/4 ml Watkins Basil
• 1/4 tsp/1.2 ml Watkins Garlic Powder
• 1/4 tsp/1.2 ml Watkins Onion Powder
• 2 tbsp/30 ml butter, softened
• 1/2 cup/125 ml finely grated Parmesan Cheese
• 1 tsp/5 ml Watkins Black Pepper
• Melted Butter

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Beef Pepper-Pot SoupAlso known as "Philadelphia pepper pot," this soup was said to have been created at Valley Forge during the desperate winter of 1777-1778 when George Washington's army was down to tripe, peppercorns and various scraps of other food. As the soup became popular during the late 1700's and early 1800's, it was common to see women selling bowls of it from great kettles on street corners, and yelling, "Pepper pot, smokin' hot!"

As those of us developing recipes for this book aren't too keen on tripe, we substituted beef, but you will still get the astounding flavor or pepper in this classic soup. It is common in Philadelphia to serve this dish with dumplings.

• 5 slices of bacon, diced
• 1 pound/454 g lean beef stewing meat
• 1/2 cup/125 ml chopped onion
• 1/2 cup/125 ml chopped celery
• 1/2 cup/125 ml chopped green onion
• 2 cups/500 ml chopped green pepper
• 2 quarts/2 liters water
• 1/3 cup/80 ml Watkins Beef Soup Base
• 1-1/4 tsp/6.5 ml Watkins Black Pepper (more if desired)
• 1/2 tsp/2.5 ml Watkins Thyme
• 1/2 tsp/2.5 ml Watkins Ground Cloves
• 1/4 tsp/1.2 ml red pepper flakes
• 1 bay leaf
• 1 large potato, diced
• 1/4 cup/60 ml butter, melted
• 1/4 cup/60 ml all-purpose flour

In a large kettle, saute the bacon until clear. Add the beef, onion, celery, green onion, and green peppers; saute until tender. Add the remaining ingredients except potato, butter and flour. Bring to a boil, then turn down to a simmer. Cook, covered, until beef is tender, about 1-1/2 hours. Add the diced potato and cook, uncovered, for an additional 20 minutes.

Prepare a roux in a small saucepan by stirring the flour into the melted butter and cooking for 1 minute on top of stove. When soup is done, stir in the roux and simmer, stirring constantly, until soup begins to thicken. Adjust seasonings to taste.
(Makes 8 servings)


*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Peppered Salmon Steaks
A lively blend of pepper and ginger highlights this tasty dish.

• 1 tbsp/15 ml Watkins Freshly Ground Whole Peppercorns
• 1-1/4 tsp/6 ml Watkins Ginger
• 1 tsp/5 ml Watkins Seasoning Salt
• 4 salmon steaks, cut 3/4 inch/2 cm thick (about 2 pounds/908 g)
• 1/4 cup/60 ml butter, melted
• Lemon slices and fresh parsley for garnish

Preheat oven to 425 F/220 C. In a small bowl, combine pepper, ginger, and seasoning salt. Press lightly into both sides of salmon steaks. Arrange salmon steaks in a single layer in a greased shallow baking pan. Drizzle with butter. Bake, basting one with pan juices, until fish is opaque, about 15 minutes. Garnish with lemon slices and parsley. Drizzle with pan juices.
(Makes 4 servings)


*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Mexican Chicken and Rice
A hearty chicken and rice dish with a Southwestern flair.

• 1-1/2 tsp/7.5 ml Watkins Garlic Liquid Spice
• 1 cup/250 ml chopped onion
• 1/2 cup/125 ml chopped green pepper
• 1 can (15.5 oz/439 g) kidney, pinto, small Mexican Red, or black beans, drained and rinsed
• 1 can (14.5 oz/411 g) diced tomatoes with juice
• 1 can (4.5 oz/127 g) diced green chiles
• 1-3/4 cup/440 ml water
• 1 tbsp/15 ml Watkins Chicken Soup Base
• 1 tbsp/15 ml Watkins Beef Seasoning Blend
• 1/4 to 1/2 tsp/1.2 to 2.5 ml Watkins Black Pepper
• 3/4 cup/ 180 ml uncooked long grain rice
• 2 cups/500 ml frozen corn
• 3 tbsp/45 ml all-purpose flour
• 1 tbsp/15 ml Watkins Paprika
• 1 tsp/5 ml Watkins Garlic Powder
• 1/4 to 1/2 tsp/1.2 to 2.5 ml Watkins Black Pepper
• 2 pounds/908 g skinless, boneless chicken breast halves

In large nonstick skillet, saute onion and green pepper in Liquid Spice until crisp-tender. Place in a large bowl along with beans and next eight ingredients; mix well and place in glass 13 x 9 inch/33 x 23 cm baking dish.

Combine flour and next three ingredients in a large plastic bag. Add chicken breasts and shake until evenly coated. Place chicken on top of the rice mixture. Cover with foil and bake at 375 F/190 C for 1 hour and 15 minutes. Remove foil and bake 15 minutes longer or until chicken is lightly browned and the liquid is absorbed into rice. Serve hot.
(Makes 8 servings)


*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Black Pepper Spice Cake
A moist spice cake with a fluffy caramel frosting.

• 2-1/2 cups/625 ml sifted cake flour
• 1 tsp/5 ml Watkins Baking Powder
• 1 tsp/5 ml salt
• 3/4 tsp/4 ml baking soda
• 3/4 tsp/4 ml Watkins Ground Cloves
• 3/4 tsp/4 ml Watkins Cinnamon
• 1/4 tsp/1.2 ml Watkins Black Pepper
• 1-1/2 tsp/7.5 ml Watkins Double-Strength Vanilla Extract
• 3/4 cup/180 ml vegetable shortening
• 1 cup/250 ml white sugar
• 3/4 cup/180 ml brown sugar
• 3 eggs
• 1 cup/250 ml sour milk

Sift together the first three ingredients; set aside. Combine soda and next five ingredients; mix well. Gradually blend in the sugars; beating until well-combined. Beat in eggs, one at a time. Alternately add half of the flour mixture, then half of the sour milk; repeat using remaining flour and milk. Turn batter into three well-greased and lightly-floured 9 inch/23 cm round cake pans. Bake at 375 F/190 C for 25 minutes. Cool 10 minutes in pans. Turn out of pans onto wire rack and cool completely. Frosting

• 1-1/2 cups/375 ml brown sugar
• 2 large egg whites
• 1/4 cup/60 ml water
• 1/2 tsp/2.5 ml Watkins Nutmeg
• 1/4 tsp/1.2 ml cream of tartar
• 1/8 tsp/0.6 ml salt
• 1-1/2 tsp/7.5 ml Watkins Caramel Flavour
• 1 tsp/5 ml Watkins Double-Strength Vanilla

Place sugar and next five ingredients in top of double boiler. Beat with electric mixer until well blended. Place pan over bottom pan containing 2 inches/5 cm of boiling water. Beat with electric mixer until frosting stands in soft peaks. Remove top of pan from heat. Add caramel flavour and vanilla. Continue to beat until stiff peaks form. Use to frost between layers and on top and sides of cake.
(Makes 12 servings)


*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Royal Pepper Cookies
The sharpness of pepper and the roundness of vanilla complement each other beautifully in these buttery cookies. Like Mom's sugar cookies with a surprising twist!

• 2-1/4 cups/560 ml all-purpose flour
• 1 cup/250 ml white sugar
• 1 cup/250 ml butter, softened
• 1 egg
• 1 tsp/5 ml baking soda
• 1 tsp/5 ml Watkins Double-Strength Vanilla
• 1-1/2 tsp/7.5 ml freshly ground Watkins Four Peppercorn Blend
• Watkins Four Peppercorn Blend (whole peppercorns), for garnish

Combine all ingredients except whole peppercorns; mix well. Roll into 1/2 inch/1 cm balls. Place on ungreased cookie sheet. Press flat with a buttered glass that has been dipped in sugar. Place a peppercorn in center of each. Bake at 350 F/180 C for 8 to 11 minutes or until lightly golden around edges. Remove cookies to wire rack to cool.
(Makes 4 dozen)


*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Every Product is Backed by Watkins
100% Satisfaction Guarantee!