This is one of those nutty munchies, like nuts tossed with cayenne pepper, that keeps your tongue racing to eat more fired by the mistaken idea that it will cool it down! This recipe from Barton Levenson, one of the most unique cooks I know, is for pepper lovers only.
As in any pepper-centered dish, take heed to the peppercorns you choose. They come in different varieties and flavors, just like coffee. A mix of Malabar, Tellicherry, and Lampong black peppercorns is a China Moon house favorite.
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