Durkee Cafe Grind Black Pepper, 5 Pounds

Seasoning staple: Add bold pepper flavor to soups, stews, sauces, and marinades during cooking or at the table.
Restaurant service: Keep at prep stations and tableside for high-volume food service seasoning needs.
Rub ingredient: Mix into dry rubs for grilled meats, roasted vegetables, and seared seafood.
Baking accent: Incorporate into savory baked goods like cheese crackers, herb breads, and savory scones.

Who Would Benefit

• Restaurant and café kitchens needing bulk pepper for daily prep
• Caterers and food service operators seasoning large batches
• Home cooks who cook frequently and prefer buying in bulk
• Institutional kitchens such as school cafeterias and hospital dining services

Product Highlights

• 5 pound bulk container for high-volume kitchens
• Cafe grind delivers a coarser, more textured pepper than standard table grind
• Durkee brand, a trusted name in food service seasonings since 1857
• Versatile enough for cooking, finishing, and dry rub applications
• Single large container reduces packaging waste compared to multiple small shakers

Yummy Recipes

Classic Steak au Poivre

Ingredients:

• 2 strip steaks, 8 oz each, brought to room temperature
• 3 tablespoons Durkee Cafe Grind Black Pepper
• 1 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 2 tablespoons cognac or brandy
• 1/4 cup heavy cream

Instructions:

1. Press the cafe grind black pepper firmly onto both sides of each steak, coating evenly.
2. Season both sides with kosher salt.
3. Heat vegetable oil in a heavy skillet over high heat until shimmering.
4. Sear steaks 3 minutes per side for medium-rare; cook to an internal temperature of 130°F for medium-rare or 145°F for medium.
5. Remove steaks and rest on a plate loosely tented with foil.
6. Reduce heat to medium, add butter to the pan, then carefully pour in cognac, scraping up browned bits.
7. Stir in heavy cream and simmer 2 minutes until slightly thickened.
8. spoon sauce over steaks and serve immediately.

Time: 10 minutes prep, 10 minutes cook.

Roasted Cauliflower with Pepper and Garlic

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon Durkee Cafe Grind Black Pepper
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh lemon juice
• 2 tablespoons grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F.
2. Toss cauliflower florets with olive oil, cafe grind black pepper, minced garlic, and salt on a rimmed baking sheet.
3. Spread in a single layer and roast 25 to 30 minutes, turning once halfway through, until edges are deeply golden.
4. Drizzle with lemon juice and sprinkle with Parmesan cheese while still hot.
5. Serve immediately as a side dish.

Time: 5 minutes prep, 30 minutes cook.

Peppercorn Ranch Dressing

Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1 tablespoon Durkee Cafe Grind Black Pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1/2 teaspoon kosher salt

Instructions:

1. Whisk mayonnaise and buttermilk together in a bowl until smooth.
2. Stir in cafe grind black pepper, garlic powder, onion powder, dill, chives, and salt.
3. Refrigerate at least 30 minutes to let flavors meld.
4. Serve over salads, as a dip for raw vegetables, or drizzled on chicken wings.

Time: 10 minutes prep, 30 minutes chill.