"The kid is already a burgeoning foodie. And even though foodie culture essentially died during the pandemic, I'm never gonna dissuade people, be they my kids or otherwise, from wanting to eat the good shit. We were having steak for dinner that night, and the boy wanted to up the stakes. So he asked me if I could make a green peppercorn sauce to go with the beef. I had"
"So I googled around for a decent recipe. Every one that I found called for green peppercorns, in brine. I did not have green peppercorns in brine. The recipe also called for brandy. I didn't have that, either. But it did call for beef broth and for cream, and we had both of those. We also had regular pepper. And a bottle of whiskey. Close enough."
"I got to work in the kitchen, mixing up a roux with some butter and flour, stirring it around until it was nice and dark. Then I dumped a few glugs of the whiskey into the pan and watched it immediately sizzle and steam. A billowing whiskey fog floated to the ceiling, and it was very good. Then I added a shitload of salt and a shitload of ground pepper. Everyone in the family would have complained about whole peppercorns"
A parent receives a request from a 13-year-old to make green peppercorn sauce for steak and improvises when key ingredients are missing. Without green peppercorns in brine or brandy, regular pepper, beef broth, cream, and a bottle of whiskey become substitutes. A dark roux is prepared, whiskey is added and flambéed, and the mixture is heavily seasoned with salt and ground pepper; whole peppercorns are avoided by extensive grinding. The broth is reduced while flank steak grills, cream is added, and steak drippings are incorporated to intensify the sauce's flavor.
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