Watkins Black Pepper

Looking for something more than just plain pepper? Watkins expertly blends our famous pepper with a variety of spices to create these flavor sensations for pepper lovers. And there is no salt added which is great for people who are watching their sodium consumption.

For a bit of spicy heat try our popular Watkins Cajun Pepper, it is a no salt blend of spices to add a touch of southern flavor to your meals.

Watkins Lemon Pepper is the perfect compliment to fish or chicken dishes, with out added salt.

For meat dishes, -bq's, and camping Watkins Onion and Garlic Pepper is the perfect choice.

Watkins Italian Pepper is only available for a limited time and is a popular favorite from years back.

If you take the time to buy and serve your family organic foods then this is the pepper for you.

Watkins 100% organic pepper, certified by the USDA tastes a bit different than our original pepper from specially selected organic peppercorns from Sri Lanka with a high essential oil content.!

This fancy, swirled black pepper bread will delight your taste buds, and it's quick and easy, give a try!

Ingredients
1 package Watkins pizza mix
3/4 tsp/4 mL Watkins Basil
1/4 tsp/1.2 mL Watkins Garlic Granules
1/4 tsp/1.2 mL Watkins Onion Granules
2 tbsp/30 mL butter, softened
1/2 cup/125 mL finely-grated Parmesan cheese
1 tsp/5 mL Watkins Black Pepper
Melted butter

Cooking Directions
Prepare pizza mix dough according to package directions for bread, adding the basil, garlic granules and onion granules to dry mix. Let rest as directed for 5 minutes.

On a lightly-floured surface, roll dough into an 18x9-inch/46x23-cm rectangle. Spread dough with butter and sprinkle with cheese and pepper. Roll tightly, jelly-roll fashion, starting from a short side. Pinch edges and ends to seal. Place in a greased 9x5-inch/23x13-cm loaf pan. Cover with a clean towel and let rise 15 to 20 minutes. Bake at 350°F/180°C for 35 to 40 minutes or until loaf sounds hollow when lightly tapped. Remove from pan and brush with melted butter. Let cool on wire rack.

Makes 1 loaf, 10 servings.

This good old fashioned recipe can be prepared in advance and is wonderful served cold on hot summer days, packed for a pick nick or if you are simply are too busy to cook later in the day.

Dry Ingredients:
3 cups/750 mL all-purpose flour
1 tbsp/15 mL Watkins Seasoning Salt
1 tbsp/15 mL Watkins Garlic Granules
1 tbsp/15 mL Watkins Onion Granules
1 tbsp/15 mL Watkins Black Pepper

Wet Ingredients:
2 eggs
4 cups/1 scant litre buttermilk
1/3 cup/80 mL Original Barbecue Sauce Concentrate
3 tbsp/45 mL Steak Sauce
1 whole chicken, cut into pieces (or 6 skinless, boneless chicken breast halves)

For Frying:
2 cups vegetable oil

Cooking Directions: In a large, shallow dish, combine flour and other dry ingredients. In a separate bowl, beat eggs; whisk in buttermilk and the wet ingredients. Dredge chicken in wet mixture, then in seasoned flour, repeating at least once to build up the coating.

Heat oil in large, deep-sided skillet to 375°F/190°C. Fry chicken in hot oil until golden brown on both sides, about 10 minutes per side.

The ultimate steak!

Ingredients
2 to 3 lbs/900 to 1360 g T-bone or other tender steak (about 1-1/2 inches/4 cm thick)
2 tsp/10 mL Watkins Black Pepper 6 oz
1/2 tsp/2.5 mL Watkins freshly-ground Sea Salt
1/8 tsp/0.6 mL Watkins Onion Granules
1/8 tsp/0.6 mL Watkins Garlic Granules

Cooking Directions: Trim fat from steak. Combine pepper and remaining ingredients; sprinkle evenly over both sides of steak, pressing down firmly with hand or spatula. Let stand 30 minutes; grill 4 to 5 inches from coals until done to your liking. Cut into serving pieces. Makes 6 servings.

The statements made and opinions expressed in this lens are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.