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
I have done this dish before, but it shows just how differently a dish will turn out when you make just a few changes. The last time I made enough sauce to make the marinade and no more. After the bird was barbequed I sprinkled some fresh Sichuan pepper on the dry surface, producing a bird with crisp skin and strong pepper flavor. This time I made twice as much sauce and basted the bird so that the final dish had a thick, sticky glaze that melded the sauce flavors. Mostly the same ingredients, but very different dining experiences.
Karl’s Barbecued Sichuan Chicken II
I decided to make barbecued chicken with a Sichuan glaze this Sunday. This is something a Chinese cook from “the Mainland” would never do. This, however, is a California Fusion recipe, taking something from one cuisine and mashing it together with the techniques of another. I am also serving dàn dàn miàn and pickled cabbage.
Karl’s Barbecued Sichuan Chicken
Jan and Eilene just got back from Hopi. Traveling in Arizona, other than chilies, most places they ate did not use any spices, beyond salt and culinary ash—the additive that turns blue corn meal dishes blue. Now that they are home, they want spicy dishes for dinner.
Karl’s Sichuan Roasted Chicken with Honey Lemon Glaze
and Stir-fried Vegetables