Best Pink Peppercorn Lime Butter Recipes

SKILLET STEAK WITH PINK-PEPPERCORN BUTTER

Skillet Steak with Pink-Peppercorn Butter image

One generous rib-eye makes the perfect steak dinner for two. Here, it's pan-seared in a cast-iron skillet and finished with a piquant pink peppercorn-and-Meyer lemon butter.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 50m

Number Of Ingredients 10

Ingredients

1 small shallot, thinly sliced (2 tablespoons)
1 Meyer lemon
Flaky sea salt and freshly ground pepper
2 tablespoons unsalted butter, room temperature
2 teaspoons pink peppercorns, lightly crushed
2 tablespoons extra-virgin olive oil
1 boneless rib-eye steak (1 inch thick; 12 ounces), room temperature, patted dry
2 cups packed frisee, white and light-green parts only
1/4 cup packed fresh mint leaves
Baguette, for serving (optional)

Steps:

Soak shallot in water 10 minutes. Meanwhile, grate 1/2 teaspoon lemon zest, then remove peel and pith from lemon. Working over a bowl, cut between membranes to remove segments. Add drained shallot; season with salt and pepper. In another bowl, stir together butter, peppercorns, and zest; season with salt.
Heat a heavy skillet (preferably cast iron) over medium-high; swirl in 1 tablespoon oil. Season steak with salt and pepper; cook, undisturbed, until a dark crust forms, 4 to 5 minutes. Flip; cook about 3 minutes more for medium-rare. Brush with some of butter mixture; transfer to a cutting board and let stand 10 minutes. Slice steak across the grain; season with salt. Toss lemon mixture with frisee, mint, and remaining 1 tablespoon oil. Serve steak with salad, baguette, and remaining butter mixture.

FRIED CHICKEN AND BISCUITS WITH PINK PEPPERCORN-HONEY BUTTER

Fried Chicken and Biscuits with Pink Peppercorn-Honey Butter image

Categories Chicken Kid-Friendly Dinner Deep-Fry Honey Butter Buttermilk Lime Juice Bon Appétit Tree Nut Free Soy Free Small Plates

Yield Makes 8 servings

Number Of Ingredients 22

Ingredients

Pink peppercorn-lime honey:
2 teaspoons pink peppercorns
1 cup clover honey
1 1/2 tablespoons fresh lime juice
2 teaspoons finely grated lime peel
1/4 teaspoon coarse kosher salt
Pink peppercorn-honey butter:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup pink peppercorn-lime honey (see above)
1/4 teaspoon coarse kosher salt
Chicken:
6 cups buttermilk, divided
2 tablespoons coarse kosher salt
2 teaspoons hot pepper sauce
2 3 1/2-to 4-pound chickens, cut into wing, breast, thigh, and drumstick portions
4 cups all purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons cayenne pepper
Peanut oil (for frying)
Black Pepper Biscuits

Steps:

For pink peppercorn-lime honey:
Place peppercorns in small skillet and stir over medium heat until slightly darker in color, about 2 minutes. Remove from heat and cool in skillet. Using mortar with pestle, coarsely crush peppercorns. Transfer peppercorns to small bowl. Mix in honey, lime juice, lime peel, and 1/4 teaspoon coarse salt. Let stand at room temperature at least 30 minutes before using. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
For pink peppercorn-honey butter:
Whisk all ingredients in small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Bring to room temperature before using.
For chicken:
Whisk 4 cups buttermilk, 2 tablespoons coarse salt, and hot pepper sauce in large bowl. Add chicken; turn to coat and press to submerge. Cover and chill overnight. Drain and pat dry.
Place rack on large rimmed baking sheet. Whisk flour and next 4 ingredients in another large bowl. Sprinkle chicken generously with salt and pepper. Divide flour mixture between 2 wide shallow bowls. Place 2 cups buttermilk in medium bowl between bowls of flour mixture.
Dredge chicken, 1 piece at a time, in 1 bowl of flour mixture, then buttermilk, then in second bowl of flour, gently tapping off excess. Place on prepared rack and let airdry 30 minutes to 1 hour.
Meanwhile, place another rack on another large rimmed baking sheet. Pour enough oil into heavy large pot to reach depth of 1 1/2 to 2 inches. Attach deep-fry thermometer to side of pot. Heat oil over medium-high heat to 280°F to 300°F. Working with 3 chicken pieces at a time, fry until deep golden brown and cooked through, adjusting heat to maintain oil temperature, 12 to 14 minutes per batch. Transfer to clean rack on baking sheet.
Place 2 chicken pieces on each plate. Place biscuits alongside chicken. Serve with pink-peppercorn butter and honey.