Due to its milder flavor and light color, white pepper is preferred over black pepper by many chefs and food technologists. Seasoning blends formulated with white pepper include many of the same blends containing black pepper such as those for meats, sauces and more. The choice of white pepper is often made when visible black specks may be considered undesirable. This practice is prevalent in European cuisines where white pepper consumption is much higher than in America.
Blackened seasoning is a mixture of salt, black pepper, white pepper, paprika, onion powder, garlic powder, cayenne, dried thyme, and dried oregano. You can make your own or use a store-bought brand.
Focaccia is a yeast bread that double rises and is poked all over to give it those signature dimples. The bottoms are crispy and the bread itself is fluffy and well flavored thanks to the nice cracked black pepper, sea salt, and that good extra virgin olive oil.
Ingredients
2 tablespoons plus 3/4 teaspoon kosher salt, plus more as needed
8 ounces asparagus, trimmed and sliced into 3/4-inch pieces
1 pound Garnet yams, peeled and sliced into 1/2-inch-thick rounds
3 tablespoons extra-virgin olive oil
2 teaspoons molasses
2 teaspoons Bragg Liquid Aminos
1 tablespoon Blackened Seasoning
2 (15-inch) loaves soft-crusted French or Italian bread
Creole RÃmoulade, for dressing (see recipe below)
2 large heirloom tomatoes, cut into 1/4-inch-thick slices
Freshly ground white pepper
1 cup Dill-Pickled Fennel (see recipe below)
2 cups shredded little gem lettuce
Ingredients
2 tablespoons paprika
1 tablespoon cumin seeds, toasted
2 teaspoons coriander seeds, toasted
2 teaspoons whole black peppercorns
11/2 teaspoons coarse sea salt
11/2 teaspoons garlic powder
1 teaspoon whole white peppercorns
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper, or to taste
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