turkey tips home | sweet potato bundles |
spinach salad | hubbard squash soup |
polenta and andouille sausage "stuffing"
persimmon and apple "pot pie"

Michael Smith & Debbie Gold
Co-Executive Chefs, The American Restaurant

Kansas City, Missouri

New 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

Poached Peppercorns

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.

turkey tips home | sweet potato and bacon swiss chard bundles | spinach salad with bacon and
winter squashes
| hubbard squash soup | polenta and andouille sausage "stuffing" |
warm persimmon and apple "pot pie"

more turkey tips:
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