Author Archives: Bob and Robin

12 Common Black Peppers

10 Tuesday Dec 2024

Posted by in Herbs, Spices, Spices of India, What's For Dinner?

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For some reason, over the past several weeks or so, I have been asked about pepper, especially black pepper. What are the culinary property of it? What are the uses of it? So I went on a search to answer these questions and here is what I found. I do hope this will satisfy the inquiring minds.

The 12 Most Common Types of Black Pepper and Their Culinary Uses and Properties

Black pepper, often called the “king of spices,” is prized worldwide for its versatility and depth of flavor. While commonly thought of as a single spice, black pepper comes in various types, each with unique characteristics. Below are 12 popular varieties and their culinary uses and properties.

1. Tellicherry Black Pepper

  • Origin: India (Tellicherry region)
  • Flavor Profile: Bold, citrusy, with a complex aroma
  • Uses: Ideal for finishing dishes, marinades, and rubs. Its robust flavor complements roasted meats, vegetables, and soups.
  • Properties: Tellicherry peppers are larger and riper, offering a more developed taste than regular black pepper.

2. Malabar Black Pepper

  • Origin: Kerala, India
  • Flavor Profile: Earthy, robust, with a hint of pine and sweetness
  • Uses: A versatile choice for general cooking, from curries to pasta dishes. Its deep flavor holds up well in sauces and stews.
  • Properties: Considered one of the most classic black peppers due to its balanced heat and aroma.

3. Lampong Black Pepper

  • Origin: Sumatra, Indonesia
  • Flavor Profile: Spicy, sharp, with a smoky undertone
  • Uses: Excellent in Southeast Asian cuisine, grilled meats, and spicy marinades. Works well in peppercorn blends.
  • Properties: Small yet intensely flavored, making it a favorite for bold dishes.

4. Madagascar Black Pepper

  • Origin: Madagascar
  • Flavor Profile: Mild, fruity, with floral notes
  • Uses: Best for light, delicate dishes such as seafood and salads. Can also enhance desserts like fruit compotes.
  • Properties: Known for its aromatic finesse and lower heat compared to other varieties.

5. Sarawak Black Pepper

  • Origin: Borneo, Malaysia
  • Flavor Profile: Sweet, complex, with a slightly fruity finish
  • Uses: Perfect for light sauces, chicken, and stir-fried dishes. It’s also popular in desserts like chocolate truffles.
  • Properties: Renowned for its high-quality, well-rounded flavor.

6. Vietnamese Black Pepper

  • Origin: Vietnam
  • Flavor Profile: Pungent, earthy, and woody
  • Uses: Commonly used in Asian dishes, particularly soups, broths, and stir-fries. It enhances the flavor of braised and fried dishes.
  • Properties: Vietnam is the world’s largest producer of black pepper, and its variety is prized for its high piperine content.

7. Aleppo Pepper (Pul Biber)

  • Origin: Middle East (Aleppo, Syria)
  • Flavor Profile: Mildly spicy, tangy, with a sweet, fruity aroma
  • Uses: Often sprinkled on pizzas, kebabs, and dips like hummus. Adds a warm, mellow heat to Mediterranean and Middle Eastern dishes.
  • Properties: Technically a dried pepper flake, Aleppo pepper’s unique heat and flavor make it a distinct choice.

8. Brazillian Black Pepper

  • Origin: Brazil
  • Flavor Profile: Earthy, nutty, with a hint of bitterness
  • Uses: Works well in grilled meats, robust stews, and barbecue sauces. Adds depth to spice rubs.
  • Properties: Known for its robust, no-nonsense flavor profile.

9. Wayanad Black Pepper

  • Origin: Wayanad, India
  • Flavor Profile: Sweet, spicy, with chocolate-like undertones
  • Uses: Best for desserts, exotic spice blends, and gourmet dishes. It also pairs well with duck and game meats.
  • Properties: Cultivated in small batches, offering a rare and premium flavor.

10. Talamanca Black Pepper

  • Origin: Central America (Costa Rica)
  • Flavor Profile: Citrusy, with hints of herbs and flowers
  • Uses: Ideal for ceviche, light marinades, and tropical dishes. Enhances both seafood and poultry.
  • Properties: Organically grown and valued for its nuanced, bright taste.

11. Muntok Black Pepper

  • Origin: Bangka Island, Indonesia
  • Flavor Profile: Mellow, slightly sweet, with hints of eucalyptus
  • Uses: Common in delicate dishes, such as soups, white sauces, and mild curries. Ideal for pairing with light proteins.
  • Properties: Its softer flavor profile makes it a versatile option.

12. Comet’s Tail (Cubeb Pepper)

  • Origin: Indonesia
  • Flavor Profile: Pungent, peppery, with a hint of allspice and nutmeg
  • Uses: Common in North African and Middle Eastern cuisines, particularly in tagines and harissa. Also used in traditional medicine.
  • Properties: Offers a distinctive heat and aroma that sets it apart from traditional black pepper.

Conclusion

Each type of black pepper brings unique flavors and properties to the table, enriching a wide array of culinary creations. Whether you’re seeking bold heat, subtle sweetness, or floral complexity, there’s a black pepper variety to suit every palate and dish.




					


	





	

								
Robin’s Cranberry Orange Relish
										

			20
			Wednesday
			Nov 2024
		

	
	

		

			Posted  by  in 5-Stars, Buy Local, Cranberries, Recipes, Relish - Various, Thanksgiving, What's For Dinner?		

		

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I don’t know when Robin came up with this cranberry relish, probably sometime around Thanksgiving 2017, but it is delicious and is just in time for Thanksgiving next week. We taught the Latin rhythms for 20 years and the tango is one of our favorites. The graphic pictured here is from a BNB in Georgia. You can find the recipe at https://www.rockinrs.com/CS-Robins-Cranberry-Orange-Relish.pdf. Feel free to try it. It’s not difficult. Enjoy it! Great on nextday Turkey Sandwiches.Let us know if you made it and if you liked it.






Robin’s Cranberry Orange Relish









					


	





	

								
Updated CIA Basic Hollandaise Sauce
										

			15
			Friday
			Nov 2024
		

	
	

		

			Posted  by  in 5-Stars, Aleppo pepper, Bistro food, Breakfast, Brunch, Classic Cuisines, Classic Sauces, Cooking Styles, Eggs, Food Photos, Herbs and Spices, Hollandaise Sauce, Housemade Hollandaise Sauce, What's For Dinner?		

		

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I have updated our recipe for the CIA Basic Hollandaise Sauce. Actually we have been using this recipe for quite a while now. There are some optional ingredients and some changes to the recipe. Enjoy the new version. The red powder is for “looks”. It is smoked paprika. 





 
Click to access CIA-Basic-Hollandaise.pdf








					


	





	

								
Homemade Cream of Mushroom Soup
										

			14
			Thursday
			Nov 2024
		

	
	

		

			Posted  by  in 5-Stars, Bistro food, Brunch, Dinner For Robin, Food Photos, Homemade soup, Mushrooms - Local, Photos By: Bob Young, Recipe - Homemade, Recipe by: Robin and Bob Young, What's For Dinner?, Wines - Idaho		

		

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I have a lot of fun looking for recipes, especially when Robin requests a specific item, and then adapting it to our likes and what we have available, We had some button mushroom that needed to be used. So, mushroom soup – cream of mushroom soup. It was a hit! Here is the recipe I came up with. https://www.rockinrs.com/CS-Cream-Of-Mushroom-Soup.pdf.












It really is a good soup. Rich. Creamy. Full of flavor. I even added some fresh baby asparagus, diced, and it gave the soup a good, gentle crunch. The recipe calls for celery including the leaves and along with the arugula,gives the soup an additional layer of flavor and texture. If you make it, let us know how you liked it and if you “Made it your own” by making adjustments. This soup goes well with a chardonnay. Have fun and good eating!

					


	





	

								
Rule of 25
										

			27
			Sunday
			Oct 2024
		

	
	

		

			Posted  by  in Recipes, What's For Dinner?		

		

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I have had several questions lately of how to convert oven temperatures and times from conventional  oven to convection cooking. This is not a difficult task. It is called the Rule of 25. Take the conventional oven directions and reduce the temperature by 25 degrees, ie., say the temperature is listed at 400 degrees, for  convection subtract 25 from 400=375 degrees. Then take 25% of the time and reduce the time by that number. 40 minutes – 25%=10 minutes. So your convection settings would be 375 degrees for 30 minutes. That is all there is to it. Have fun!






					


	





	

								
Chicken Marinara
										

			18
			Friday
			Oct 2024
		

	
	

		

			Posted  by  in 5-Stars, Bistro, Buy Idaho, Chicken, Food - Frozen, Food Italian, Food Photos, Food Prep, Herbs and Spices, Idaho Vegetables, Italian Food, Local Harvests, Merlot, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Italian, What's For Dinner?, Wine and Food, Wines - Idaho		

		

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We had some things in the refrigerator and pantry that needed to be used. So I came up with CS Chicken Marinara, https://www.rockinrs.com/CS-Chicken-Marinara.pdf and it was a hit! But I do have some suggestions. (1) This is not a tomato dish and the tomato sauce should not be forward.  The recipe calls for 4 oz, but start with 2 oz and build from there. (2) I used a mixed frozen vegetable package and thawed it before adding to the mixture.(3) Sliced button mushrooms would also be good in this.






The dish is cooked in a large cast iron skillet.







Here it is plated with a topping of Italian Parsley






It is not a difficult dish to prepare. Use your imagination. As for the mushrooms, use any type you wish, but I would slice them. It’s your choice to use them nor not. I served it with a slice of toasted sourdough bread. Enjoy and “biadh mathl” – Eat well.

					


	





	

								
BFM Winter 2024 Schedule
										

			10
			Thursday
			Oct 2024
		

	
	

		

			Posted  by  in Acme Bake Shop, Beef, BFM, Boise Area Food Adventures, Boise Farmers Market, Boise Food Adventures, Buy Idaho, Buy Local, Food - Make Your Own Meals, Idaho Vegetables, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Malheur River Meats, Meadowlark Farms, Peaceful Belly Farms, Rice Family Farms, True Root s Farm, Vegetables, What's For Dinner?		

		

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Photo by Maria Orlova on Pexels.com






It is not often that I post “advertisements”, but this is an exception. In this case it is for the Boise Farmers Market – BFM. I have been going there during the summer for many years and it is the highlight of my week. If you are in the Boise area, please check it out. You won’t be disappointed. The winter market is indoors and only lasts for a few weeks. Look at the graphic below and either print it out or write down the information. It runs from November 16 to December 21st. I thank you and BFM thanks you. Happy Shopping!





 






					


	





	

								
Old Recipe – Creamed Eggs on Toast
										

			05
			Saturday
			Oct 2024
		

	
	

		

			Posted  by  in 5-Stars, Buy Local, Captain's Shack, Eggs, Housemade Sauces, Idaho Eggs, Photos By: Bob Young, Recipe By: Bob Young, Sauces, Sourdough, Sourdough Bread, Spices, Spinach, What's For Dinner?		

		

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Here isw an old family recipe, and others I would guess, that my Mother made on a regular basis. I believe that she got the recipe from her mother. Nothing was written down, but it was good and still is, It is an easy recipe; quick and fast. All it takes is hard cooked eggs, whole milk, roux and fresh grated nutmeg, salt and pepper. I do hope you try it as written or with your own versions. ie, try adding chopped spinach or corn to the white sauce.

















Creamed Eggs on Toast





Ingredients: 1 T unsalted Butter, 1 T All Purpose Flour, 1 c whole Milk, 4 Hard Cooked Eggs, chopped – 1 Yolk reserved, 1 t fresh grated Nutmeg,  Salt and Pepper to taste, 6 slices Bread toasted, Thyme





Directions: Add butter to a medium pan and melt, but do not brown. Add the flour and mix well. Add the milk, chopped eggs, fresh grated nutmeg, salt and pepper and mix well. If the sauce gets to thick, add a little milk. Serve on the toast. Grate the egg yolk over each serving along with a pinch of the thyme. Serves about 3.





Note: When you add the eggs to the white sauce, you can also add chopped spinach or corn or anything you like. Great on toasted sourdough toast or toasted English Muffins.

					


	





	

								
2 Super Recipes
										

			05
			Thursday
			Sep 2024
		

	
	

		

			Posted  by  in 5-Stars, Android Photos, BBQ Beef, BBQ Rubs, Beef, Boise Farmers Market, Boise Foodie Guild, Captain's Shack, Dinner At The Captains Shack, Dinner With Robin, Eggs, Healthy Eating, Holiday Picnic Fare, Housemade Sauces, Idaho Eggs, Idaho Sturgeon, Idaho Vegetables, Idaho's Bounty, Instant Pot, Local Farmers Markets, Photos, Photos By: Bob Young, Picnic Fare, Potato Salad, Potatoes, Recipe By: Bob Young, Recipes, Recipes - BBQ, Recipes - Dinner, Vegetables, What's For Dinner?		

		

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I must apologize for the delay in posting. It’s been a while. However, I lost the internet connection and it took CenturyLink a while to determine the problem was in their modem. They let me know it was working on Labor Day at 9:30pm, but at least now it is working.





I was lucky enough to work on two recipes that are really good. One is for Instant Pot (IP) BBQ Ribs. Don’t fret. You can adjust it to your own liking. Make it more “smoky” or BBQ’d if you want. The other one came from a good friend, Scot Beseman, RN (Ret). It is for a Potato Salad that is really terrific.












These are the BBQ Ribs done in an IP. They are spare ribs, which I do not prefer but were all I could get.(https://www.rockinrs.com/CS-IP-Ribs.pdf) The recipe is rather easy, although you should really try to follow the it pretty closely. Feel free to adjust to your liking. I served it for Labor Day with Orange Jello with Carrots and Beseman Potato Salad, recipe to follow.














This is the Beseman Potato Salad (https://www.rockinrs.com/CS-Beseman-Potato-Salad.pdf) and it is really good. Love to add flowers to a salad like this for presentation. I used red potatoes, or you can use Yukon Gold potatoes, but I would not use Russet potatoes. Their water content is high and you can end up with mashed potato salad. Also, I did not peel the potatoes.. I also added some Dijon mustard to the recipe, I like the subtle flavor it gives dishes. Be sure, too, to use sweet pickles to add another flavor level.





If you have any questions or comments, please let us know.Hope you enjoy these recipes. Most of the products used in both recipes came from the Boise Farmers Market (BFM).

					


	





	

								
How About some Instant Pot Ribs?
										

			08
			Thursday
			Aug 2024
		

	
	

		

			Posted  by  in 5-Stars, BBQ Pork, bbq ribs, Beans, Captain's Shack, Corn, Food Photos, Gameday, Grillin' and Chillin', Homemade Sauce, Housemade Sauces, Idaho Pork, Instant Pot, Instant Pot Recipes, Made From Scratch, Party Time, Photos, Photos By: Bob Young, Ravenswood Cabernet Sauvignon, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, What's For Dinner?		

		

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An Instant Pot is diverse and fun to use. It cooks many styles and methods. I love ribs done on a grill, but this method is quick and somewhat easy. The recipe is a little involved, but if you follow it, your ribs will come out great. Especially at the end where you caramelize them under a broiler. Here is the recipe we use. I like Baby Back Rib, but you can use any ribs. A good gameday treat.  https://www.rockinrs.com/CS-IP-Ribs.pdf . In the photo below, we served them with fresh off the cob corn, or you can leave it on the cob, and doctored Bush’s Beans. 












Just watch your time in the Instant Pot. 23 minutes should be enough. I went 25 minutes and that was a little long. The ribs fell off the bone when I got them out to go under the broiler. Let us know what you think and if you liked them.