STUFFED TROUT WITH LEMON AND PINK PEPPERCORNS
Inspired By:Suffed Trout with Lemon and Pink Peppercorn BBQ from www. Barbeque-online.co.uk

Ingredients:

1 lemon
3 slices bacon, cooked, drained, and crumbled
3 tablespoons PureSpice ® parsley
1/2 teaspoon PureSpice ® PINK PEPPERCORNS
1/4 teaspoon PureSpice ® salt
Pinch PureSpice ® black pepper
4 whole trout, cleaned and boned from belly side
Olive oil spray
1/2 PureSpice ® teaspoon salt
Pinch PureSpice ® black pepper

1. Peel lemon; discard rind. Dice pulp into small pieces. In a small bowl, combine lemon pieces, bacon, parsley, peppercorns, salt, and pepper. Mix well.
2. Spoon one fourth of the bacon mixture into each boned trout. Close belly cavity over stuffing; tie each trout closed with 3 to 4 lengths of kitchen string. Spray trout on both sides with oil; season with salt and pepper.
3. Place trout on center of cooking grate and grill 12 to 14 minutes, turning once halfway through grilling time, until fish flesh is opaque and flakes easily with a fork.
4. Serve.

PEPPERCORNS, TELLICHERRY
TELLICHERRY PEPPERCORN STEAK
Inspired By: Tellicherry Peppercorn Steak with Cabernet Savignon on www.seasonedwith love.com
Ingredients:
1 New York strip steak per person
1 teaspoon canola oil
PureSpice ® Tellicherry peppercorns
Fleur de Sel
1 teaspoon butter per steak
1/8 cup Cabernet Sauvignon per steak

1. Preheat oven to 500.
2. Set out steaks and press as much pepper as you desire onto both sides of the steaks. I use at least 2 teaspoons a steak.
3. Heat oil in an oven-proof 13-inch griddle over high heat.
4. Sear 2 1/2 minutes per side; immediately place in oven.
5. Measure out wine and butter. Check temperature of meat after 3 minutes. Remove from oven and set on dinner plates.
6. Add Cabernet Sauvignon to griddle and cook over medium heat until reduced by one half. Add butter, then pour the sauce over steaks. Dinner is served in 15 minutes.