Black Pepper Parmesan Dressing Recipes

PARMESAN PEPPERCORN DRESSING

Steps:

• In a medium bowl, whisk together the mayonnaise, Greek yogurt, grated Parmesan cheese, red wine vinegar, Dijon mustard, garlic powder, salt, black pepper and water until a creamy dressing forms.
• Taste and if you'd like a bolder pepper flavor, add more ground black pepper to taste. Store refrigerated up to 1 to 2 weeks.

ROASTED ITALIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
• Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
• Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
• Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
• To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

PEPPER PARMESAN SALAD DRESSING

Steps:

• In a medium bowl, combine all the ingredients listed above.
• Cover and store in refrigerator for 2 hours or overnight for best flavor.
• TO Serve: Serve with your favorite salad. I make a salad of mixed greens, drained can of corn and red onion plus croutons!

BLACK PEPPER PARMESAN DRESSING

Steps:

• Combine all ingredients in blender or food processor.
• Blend until smooth.

CREAMY BLACK PEPPER DRESSING

Steps:

• Whisk all ingredients until well combined and chill thoroughly before serving.

CRACKED PEPPER PARMESAN DRESSING

Steps:

• Place the whole peppercorns in blender jar.
• Blend for 10 seconds.Some peppercorns will be pulverized,some will be cracked and crushed.
• Remove and reserve.
• Place the Parmesan cubes in blander jar.
• Blend for 20 seconds and scrape sides of jar.
• Add shallot, garlic and salt.
• Blend for 10 seconds and scrape sides again.
• Add remaining ingredients in order listed.
• Blend for 10 seconds.
• Add black peppercorns. Blend for 5 seconds.
• Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop.
• Keeps for one week in refrigerator.

CRACKED PEPPER SALAD DRESSING

Steps:

• In small bowl, whisk all ingredients until blended.
• Cover and chill for at least 1 hour.
• May be stored in the refrigerator for up to 2 weeks.