| 21. | Add 5 quarts water, the thyme, peppercorns and bay leaves.
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| 22. | 3 teaspoons pink or green peppercorns, or a mixture of both.
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| 23. | Coarsely grind remaining peppercorns, coriander seeds and mustard seeds.
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| 24. | Also add bay leaf, salt, peppercorns, paprika and water.
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| 25. | 2 teaspoons green peppercorns packed in water or vinegar, drained and mashed
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| 26. | Makes 6 servings 1 large pineapple 1 teaspoons bottled green peppercorns
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| 27. | Rub both sides of the pineapple slices with the peppercorns.
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| 28. | The whole peppercorns make a great garnish and taste good, too.
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| 29. | Remove thyme, bay leaves and peppercorns, and reserve.
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| 30. | Add the parsley, thyme, bay leaf, salt and peppercorns.
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