Michael Smith & Debbie Gold
Co-Executive Chefs, The American Restaurant Kansas City, Missouri
Potatoes Tossed with Black Peppercorn Butter and Scallions Adapted from Michael Smith and Debbie Gold
Yield: 4 servings
Tip: The cooked peppercorns can be used by themselves as garnish
for fish, pork or beef - but be careful, it will be spicy!
2 1/4 pounds new potatoes
3 scallions, thinly sliced on a long bias
3 Tablespoons Black Peppercorn Butter (see recipe)
Salt to taste
1 cup Tellicherry black peppercorns, toasted
1 1/2 quarts light chicken stock, homemade or low-sodium canned
2 sprigs thyme
Black Peppercorn Butter
About 1 1/2 pounds room temperature butter, amount depends on strength
of taste desired
2 cups brandy, reduced to 2 Tablespoons
4 Tablespoons shallots, finely diced
1 Tablespoon fresh thyme, chopped
1 cup poached peppercorns
Juice of 3 lemons
Salt to taste
For the Poached Peppercorns, combine ingredients and bring to
a boil, let simmer on stove
or bake in the oven at 275°F. Cook for 4 hours. They should be soft.
Change the broth every
hour if a less peppery flavor profile is desired. They are ready to
be crushed or puréed
depending on the use.
For the Black Peppercorn Butter, combine all ingredients in a food processor
and blend until
smooth. Adjust salt and lemon juice to taste. Roll butter into logs
with plastic wrap and refrigerate or freeze.
In a large pot of salted water, poach potatoes until a knife can be
inserted easily. When
potatoes are soft, cut in quarters and toss first with salt and black
peppercorn butter. Right
before serving the potatoes toss in scallions.