Best Honey Pepper Sauce Recipes

RED AND BLACK PEPPER CRUSTED FILET MIGNON WITH HONEY-MUSTARD, HORSERADISH, MINT SAUCE AND FRISEE SALAD WITH WARM VINAIGRETTE AND POACHED EGG

Steps:

• Heat oil in a large saute pan over medium high heat. Add the bread cubes and season with salt and pepper. Cook until golden brown and place on a plate lined with paper towels. Heat a medium saute pan over high heat. Add the bacon and cook until golden brown. Remove bacon with a slotted spoon to a plate lined with paper towels. Add the shallots and garlic to the pan and cook until soft. Add the vinegar and cook for 30 seconds. Season with salt and pepper to taste. Place the frisee, croutons, and bacon in a bowl add the vinaigrette and toss to coat. Divide the salad onto 4 plates and top with a poached egg.
• Season filet with salt on both sides. Sprinkle 1 side of each filet with 1/2 teaspoon of the ancho chile powder and 1/2 teaspoon of the coarsely ground black pepper. Heat the olive oil in a large saute pan over high heat until almost smoking. Place the filet, pepper-side down in the pan and saute for 2 to 3 minutes or until a crust forms. Turn the filet over, reduce heat to medium and continue cooking until desired doneness, 2 to 3 minutes for medium-rare. Let rest 2 to 3 minutes before serving, spoon 1 tablespoon of the sauce over each steak.
• Combine all ingredients in a small bowl and season with salt to taste.

ROAST LEMON-PEPPER DUCK WITH HONEY LEMON SAUCE

Steps:

• In a small bowl, combine lemon zest, 1 teaspoon minced thyme, black pepper and salt. Using your fingers, loosen the skins of the ducks over the breastbones, legs and thighs. Tuck the lemon-pepper mixture evenly beneath the skin, covering each breast, leg and thigh. Tie legs together with kitchen twine.
• Preheat oven to 425 degrees. Heat a roasting pan in the oven for 10 minutes. Place the prepared ducks on a rack in the roasting pan and cook 1 hour 10 minutes. Remove ducks from pan, and bring to room temperature. Quarter the ducks, trimming off any excess fat. Cover, and refrigerate for up to 24 hours.
• To prepare the sauce, place the roasting pan over medium-high heat, and add butter, shallots, garlic and jalapeno. Saute until softened, about 2 minutes. Add the thyme, sage and rosemary, and saute 1 minute more. Add honey and lemon juice. Make a paste of flour and 1 tablespoon water; add to pan. Add veal stock or chicken broth, and reduce until sauce lightly coats the back of a spoon, about 5 minutes. Sauce may be cooled and refrigerated for up to 24 hours.
• To serve, preheat oven to 450 degrees. In a small pan over medium heat, reheat sauce. Heat an ovenproof skillet over high heat, and add duck pieces skin side down. Cook over high heat until skin begins to sizzle, about 1 minute. Reduce heat to low, and crisp duck skin 5 to 7 minutes. Cover with a lid or foil, and reheat in oven for 10 minutes. Transfer to a warm platter, and serve with sauce.

HONEY PEPPER SAUCE

Steps:

• Mix water and corn starch in a saucepan until no lumps remain.
• Add honey, soy sauce, and pepper sauce and stir thoroughly.
• Heat over medium, stirring occasionally until thickened.
• Remove from heat and serve.

CHILI PEPPER HONEY BARBECUE SAUCE

Steps:

• In sauce pan, heat olive oil over medium heat.
• Add onion.
• Sauté until soft, about 2-3 minutes.
• Add garlic and ginger.
• Sauté for 1 minute, making sure not to brown garlic.
• Add honey, chili sauce, chicken stock, cider vinegar, Worcestershire sauce, Chili Pepper Paste, Garlic Chili Pepper Sauce and lime.
• Simmer until thick, about 20 minutes, stirring occasionally.

PEPPER-CRUSTED CORNED BEEF IN A BAG WITH HONEY MUSTARD SAUCE

Steps:

• To cook en papillote (in the oven, enclosed in an oven bag or foil), preheat oven to 325 degrees F. Place flour in an oven bag and shake to coat the interior. Add cracked pepper and brisket to bag and shake to coat surface of meat with pepper. Place bagged brisket in roasting pan. Add honey mustard, horseradish and 1/2 cup of water and seal bag. Bake for about 45 minutes per pound.
• On the episode we cooked this dish sous vide, French for "under vacuum," and which applies to cooking vacuum packed foods at a very low temperature of around 140 degrees F usually in liquid. Because of food safety concerns, special equipment is required for true sous vide cooking. If you happen to own one of the appliances which vacuum seals food in plastic bags which are safe for boiling, you may wish to use their "boil-in-bag" method, which is similar to sous vide. However, be sure to follow the manufacturer's instructions.
• Alternatively you may wish to use a "faux sous vide" cooking method (done similarly to sous vide, only without a vacuum). To do this you would wrap the ingredients in plastic and immerse them in a court bouillon - the term for a "poaching liquid" consisting of a vegetable broth - and simmer on the stovetop at a low temperature (necessary to avoid melting the plastic) for about 2 hours. (A "simmer" in classical cooking is just below a boil.)
• While the corned beef is cooking, prepare the honey mustard sauce:
• Combine the milk, onion, bay leaf, cloves and nutmeg in a heavy-gauge, non-corrosive saucepan over medium heat. In a separate pan create a roux by cooking the butter and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma. Remove from the heat. When the milk is fairly hot, pour a small amount of it into the cooled down roux, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove from heat and season, to taste, with salt and white pepper. Whisk in honey mustard and cover with a piece of plastic wrap to prevent a skin from forming.
• Let corned beef rest 10 minutes before carving. Serve slices on open face rye with honey mustard sauce on the side.