Michael Smith & Debbie Gold
Co-Executive Chefs, Forty Sardines
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.


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