Daughter Miriam has been “off” onions and garlic for several months now. As a result I have been adapting some of my old recipes. The last time I made a Sichuan pepper tri-tip I used a wet overnight marinade with lots of ingredients and garlic. This time, I greatly simplified the recipe and I used a dry rub. This came out very well.
Karl’s Sichuan Pepper and Salt Tri-tip
Jan asked for chicken wings for Mother’s Day dinner. She is also very fond of Sichuan pepper. To go with the wings, I made Jan’s favorite coleslaw and Japanese potato salad and rice pudding for dessert.
Karl’s Sichuan Pepper Chicken Wings
As I was buying the other vegetables for my stir-fries, I had an urge for pickles. For Chinese meals, the number of dishes you serve is a sign of respect. The greater the number of dishes the greater the respect—but also the greater the guanxi debt that person will owe you. I am making roast pork, a vegetable stir fry, and a mushroom dish for Sunday’s dinner.
Karl’s Sichuan Pepper Pickles
The mushroom hater is on an overnight at a friend’s house, so Jan asked for a mushroom dish. She really liked the last one I did, so I thought I would do a variation. Soup calls for salad and crackers.
Karl’s Szechuan Pepper Shrimp and Arugula Salad
It is just Jan and me for a Saturday night. Eilene is off at a party, so Jan asked for something with mushrooms, like mushroom soup—something Eilene does not like. Soup calls for a salad and crackers.
Karl’s Sichuan Pepper Crackers
I am making Asian pork lettuce cups this week. The filling for lettuce cups is meat heavy with a deeply flavored sauce. I wanted my second dish to be simple and elegant. Last week, I made Szechuan salt & pepper shrimp and it was so popular Jan wanted something similar this week. Anyone for Szechuan salt & pepper scallops?
Karl’s Szechuan Salt & Pepper Scallops
with Oyster Mushrooms
I am making a California Fusion birthday dinner with Uyghur lamb and naan. If I was trying for a traditional Uyghur menu seafood would be right out—the closest ocean to Kashgar is at least 2,000 miles away over the Himalayas. But hey, this is California and I’ll make what I like.
Karl’s Szechuan Salt & Pepper Shrimp
with Grilled Pearl Onions and Mushrooms
Since I started creating and writing up my own recipes, I have fallen behind in reading my cooking magazine. I finally got around the Cook’s Illustrated for May-June. They had a recipe for grilled pork tenderloin that sounded interesting, so I thought I would try it.
Karl’s Sichuan Barbecued Pork Tenderloin
I am making corn chowder for Jan’s birthday dinner. Chowder calls for oyster crackers. I adapted some techniques from Serious Eats.
Karl’s Sichuan Pepper Oyster Crackers
Last Sunday I made a barbequed Sichuan chicken. It was so successful that I decided to do something similar with a beef tri-tip. Beef will stand up to stronger flavors than chicken, so I added some onion, chili flakes and white pepper to the sauce.
Karl’s Barbecued Sichuan Tri-tip