Tag Archives: sichuan pepper

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

Karl’s Sichuan Roasted Chicken with Honey Lemon Glaze and Stir-fried Vegetables

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

Karl’s Sichuan Roasted Chicken with Honey Lemon Glaze
and Stir-fried Vegetables

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Filed under California Fusion, Chicken, Main Dishes, Poultry, Stir-fry, Vegetables

Karl’s Sichuan Dry Fried Long Beans

Adapted from an Appetite for China recipe

Chinese long bean is one of the vegetables that we were introduced to in our time in Chengdu (25 years ago). They are about two feet long and are thinner, tougher and have a rougher skin than Western green beans. Although most American Chinese restaurants use Western green beans in their dishes—because of availability and American tastes—this is the green bean called for in traditional recipes. Today, you can find them in most Chinese specialty stores.

Chinese Long Bean and Bluelake Green Bean

Chinese Long Bean
and Bluelake Green Bean

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Filed under Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian

Karl’s Stir-fried Mushrooms and Shrimp with Sichuan Garlic Sauce

The kid’s love mushrooms and, since son-in-law, Chris, is still avoiding noodles. I need to add a dish for Sunday’s dinner that will fill him up. Man does not live on meat alone, but he is trying with his keto diet.

Karl’s Stir-fried Mushrooms and Shrimp with Sichuan Garlic Sauce

Karl’s Stir-fried Mushrooms and Shrimp
with Sichuan Garlic Sauce

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Filed under Seafood, Shrimp, Side Dishes, Stir-fry

Karl’s Szechuan Salt and Pepper Roast Chicken Au Jus II

Some cooks, when they find a recipe that works, lock it in place as “the recipe.” I always have to see if I can make it even better. A couple of months ago I did a Szechuan Salt and Pepper Roast Chicken that what a really big hit, spicy, juicy and a crackling skin to die for. Can I do even better?

Karl’s Szechuan Salt and Pepper Roast Chicken Au Jus II

Karl’s Szechuan Salt and Pepper
Roast Chicken Au Jus II

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Filed under Chicken, Chinese, Main Dishes, Poultry

Karl’s Sichuan Dry Fried Green Beans

Adapted from an Appetite for China recipe

Jan requested that I finally figure out how to make dry fried green beans like we get from our favorite restaurants. I have tried making this before with dismal results. The beans have always come out both burned on the outside and raw on the inside.

Karl’s Sichuan Dry Fried Green Beans

Karl’s Sichuan Dry Fried Green Beans

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Filed under Chinese, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Deviled Eggs Sichuan

One of the benefits of Easter is leftover hard boiled eggs that must be used up quickly. By itself, a plain boiled egg is a bit dry. The solution is to “devil” the dry yoke by mixing it with a wide variety of things.

Karl’s Deviled Eggs Sichuan

Karl’s Deviled Eggs Sichuan

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Filed under California Fusion, Chinese-American, Poultry, Side Dishes

Karl’s Szechuan Salt and Pepper Roast Chicken Au Jus

It has been a while since I have done roast chicken. One thing this blog has done for me (to me?) is to force me to test the bounds of flavors. I have been making Sichuan pepper shrimp and it has been very popular with my family. I decided to try this seasoning with a whole chicken.

Karl’s Szechuan Salt and Pepper Roast Chicken Au Jus

Karl’s Szechuan Salt and Pepper
Roast Chicken Au Jus

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Filed under Main Dishes, Poultry