Taking ideas for Szechuan Peppercorns

[High Cheese]

Anyone ever use them?

I have one recipe from CHOW that makes my mouth water, something about spice and noodles does it for me. http://www.chow.com/recipes/11087?tag=nl.e351 Was thinking about incorporating the peppercorns in that.

 

[FryBoy]

I've used them often in Szechuan dishes. They have a unique flavor and add a nice kick to things like ma-po dou-fu and dan dan mian (recipe attached).

 

[QSis]

What if you made Steak au Poivre with them, Jay?

Lee

 

[FryBoy]

What if you made Steak au Poivre with them, Jay?

Lee

I wouldn't think they can be substituted for regular pepper in most dishes. They aren't true peppercorns, but rather dried flower buds. They should be toasted briefly in a hot pan before using and are usually ground up.

Here's a good article on the subject: http://www.practicallyedible.com/edible.nsf/pages/szechuanpeppercorns

 

[High Cheese]

Yeah, I saw an episode on TV, Zimmern or Bourdain...can't recall, anyhoo they go into this Szechuan restaurant and right smack in the middle of the table is a heaping bowl of noodles with the peppers floating all around it like little innocent flowers. lol

Been craving it ever since.

 

[Blues Man]

I believe that they add the heat to 5-spice powder.

 

[GotGarlic]

Here are several recipes: Steamy Kitchen Szechuan Pepper recipes

 

[High Cheese]

Kewl. I got them last night, they smell awesome!

 

[QSis]

Here are several recipes: Steamy Kitchen Szechuan Pepper recipes

Her Szechuan Pepper Roasted chicken recipe looked good, GG, but the BUTTERFLIED roasted chicken looked fantastic!

Maybe HC could season the chicken with the Szechuan Salt she makes from the peppers, and then do the butterfly-roasting thing.

Her photos look wonderful!

Lee

 

[High Cheese]

Her Szechuan Pepper Roasted chicken recipe looked good, GG, but the BUTTERFLIED roasted chicken looked fantastic!

Maybe HC could season the chicken with the Szechuan Salt she makes from the peppers, and then do the butterfly-roasting thing.

Her photos look wonderful!

Lee

Actually, I'm grilling some ribeys tonight with a variation of Szechuan pepper salt. Found it on CHOW. one part peppercorns to 3 parts salt, toast for 10 minutes in a skillet, cool and grind. Cept, I have a spare pepper mill so I'm gonna skip the grind part.