Tag Archives: sichuan pepper

Karl’s Sichuan Pepper Pickles

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

Karl’s Sichuan Pepper Pickles

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Filed under Pickles, Vegan, Vegetables, Vegetarian

Karl’s Szechuan Pepper Shrimp and Arugula Salad

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

Karl’s Szechuan Pepper Shrimp and Arugula Salad

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Filed under California Fusion, Salads, Seafood, Shrimp, Side Dishes, Vegetables

Karl’s Sichuan Pepper Crackers

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

Karl’s Sichuan Pepper Crackers

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Filed under bread, California Fusion, Side Dishes, Vegetarian

Karl’s Szechuan Salt & Pepper Scallops with Oyster Mushrooms

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

Karl’s Szechuan Salt & Pepper Scallops
with Oyster Mushrooms

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Filed under California Fusion, Main Dishes, Seafood

Karl’s Szechuan Salt & Pepper Shrimp with Grilled Pearl Onions and 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

Karl’s Szechuan Salt & Pepper Shrimp
with Grilled Pearl Onions and Mushrooms

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Filed under California Fusion, Main Dishes, Seafood, Shrimp

Karl’s Sichuan Barbecued Pork Tenderloin

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

Karl’s Sichuan Barbecued Pork Tenderloin

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Filed under Main Dishes, Pork, Sauces and Spices

Karl’s Sichuan Pepper Oyster Crackers

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

Karl’s Sichuan Pepper Oyster Crackers

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Filed under bread, California Fusion, Side Dishes, Vegetarian

Karl’s Barbecued Sichuan Tri-tip

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

Karl’s Barbecued Sichuan Tri-tip

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Filed under Beef, Chinese, Main Dishes, Sauces and Spices

Karl’s Barbecued Sichuan Chicken II

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

Karl’s Barbecued Sichuan Chicken II

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Filed under California Fusion, Chicken, Chinese, Main Dishes, Poultry, Sauces and Spices

Karl’s Barbecued Sichuan Chicken

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

Karl’s Barbecued Sichuan Chicken

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Filed under Barbeque, California Fusion, Chicken, Main Dishes, Poultry