Szechuan Peppers

[kokopuffs]

Yes, that's right, real szechuan peppers which actually resembles the western black peppercorn with the coloring slightly on the red side of things. Yet its taste is a cross between black pepper and something very heavily mentholated and I mean mentholated.

Does anyone have experience with these little devils? I'd like to add them to noodle dishes so definite experience is, indeed, welcome.

thanks,
-T

[cheflayne]

Your description is a good one. I also think that they have a real floral quality and lemon like taste. They don't seem to have the bite of black peppercorns but they do have a slight numbing effect on the tongue. I have used them in dandan mian which is a spicy peanut noodle dish and I also used them for a Java Steak, which is a NY seasoned with cracked roasted coffee beans and Szechuan peppercorns, then grilled and topped with a Malay onion sambal.

[kokopuffs]

You say "grilled" and not pan-fried. Am I correct?

[phatch]

I've only used them in a dry dip.

Phil

[kokopuffs]

Pls describe a "dry dip". Is it a rub as in bbq?

[kokopuffs]

And where is Volcano, CA located, pray tell?

[phatch]

Originally Posted by kokopuffs

Pls describe a "dry dip". Is it a rub as in bbq?

I don't remember the specifics, but it was a Chinese recipe from Jeff Smith. As I recall, the szechuan pepper was dry pan roasted for a bit, then ground and mixed with salt. I don't remember what was dipped in it but it was a finger food. A dim sum or a twist on crudite? I'll look it up and post later.

Phil

[chrose]

Originally Posted by cheflayne

I also think that they have a real floral quality . They don't seem to have the bite of black peppercorns but they do have a slight numbing effect on the tongue.

Good call. Exactly how I feel about them. I did a dish one time where I used them as a sort of "Steak au Poivre" effect on a piece of Salmon. Excellent except that they tend to have a stone like crunch in the center if you're not careful in how you crush them.
Otherwise one of those hard to describe taste sensations that are just great.

[cheflayne]

Yes grilled. I press the coffee beans and peppercorns into the steak, then place in a coffee, peppercorn, soy, olive oil marinade. When ready the steak goes onto the grill, although it could certainly be pan-fried. Volcano is southeast of Sacramento in the foothills on the way to Kirkwood and or Lake Tahoe.

[phatch]

Here it is.

2 T salt
1 t coarse ground pepper
1 t szechuan pepper corns

Toast it all in dry frying pan on medium heat while shaking. When it begins to smoke, remove from heat and grind.

Dip cooked bits of meat in the mix, particularly fowl.

A rub would be a fun thing to try too.

Phil

[mudbug]

Shhh... that's an "ancient Chinese secret!"

If you're lucky enough to experience fresh szechaun peppercorns, pop one in your mouth and bite down, you'll experience a numbing of your tounge... don't worry it's not a bad thing.

[kokopuffs]

Ahhhh, yesss, Grasshopper. The ancient one has, indeed, been to 3 different nebulas already and beyond!