I was putting some rubs together for my proteins and dressings. There’s a particular jerk, not so jerky rub I make that I’m kinda obsessed with. I have been implementing it in everything. It goes over really well with the skwad(my fam) but I wanted to try something different.
We love, love, love a lemon pepper anything. I’ve never bought lemon pepper seasoning from a store because we mostly order it when we’re out. There were a few times we made lemon pepper on the fly for Superbowl or a barbecue. We’d use fresh lemons and McCormick Pepper, it worked. I wanted to make something that would last a little longer and have several uses.
I enjoy a grilled seafood salad with a nice creamy vinaigrette. This is the perfect opportunity for me to make a lemon pepper dressing.
I came across some lemon peel and some peppercorn, a good start. There are different kind of peppercorns, I used black and pink. Pink is still peppery with a mild sweetness to it. I will grind all this together to see what happens….
…and what happened was I had a pepper, pepper slight lemon blend. Okay, okay so I underestimated the power of the peppercorn. I’ll just have more lemon pepper than originally planned, not a bad thing. The factor I hadn’t anticipated was(you know you gotta zest 10x’s more lemon now)I ended up zesting lemons like never before. I used 10 total, you won’t have to, I think. I had to quiet the pepper down. And it is delicious. I made a meat platter seasoned with this yumminess and dusted it over it afterwards too. YUM!!
Lemon Pepper Grind
- 1/3c peppercorn(I used black and pink)
- 1/3c dried lemon zest
- 1/4c sea salt or Himalayan
- Zest of 3 lemon.
I ground the first three ingredients in a blender. Put them in a bowl and add the lemon zest. The longer you grind it the ‘dustier’ it becomes. That makes for a good rub and smoother vinaigrettes
I buy my spices in bulk at places like Winco, Rainbow or any co-op you have in your town. It’s a time saver to create your spice box, cabinet or bowl. Saves time and money.
Lemon Pepper Vinaigrette
- 1 small shallot
- 2 small lemon squeezed
- 1T Dijon Mustard
- 2t Raw Honey
- 1c Extra Virgin Olive Oil
- Lemon Pepper Grind
Use the same blender from the grind and put all the ingredients in. Season to taste with the lemon pepper grind.