J – When I discoverr a new-to-me spice, I try to use it everywhere.
Prickly ash peppercorn is not actually new for me, since I love Szechuan cuisine. I just never knew what it was that created that wonderful taste and slightly tongue-numbing feeling.
In Chicago earlier this year, I went to the Sze Chuan Cuisine restaurant in Chinatown. Anthony Bourdain has a segment on it and I had to see for myself.
Amazingly, my friend, Jeff Tharsen, a mind-blowingly-talented ancient Chinese language scholar, had never been there. Just for perspective, Jeff reads the Tao Te Ching in the original ancient Chinese because “he gets more out of it!”
Geez …
Jeff’s language skills came in really handy. The entire conversation with the waiter was in Chinese … we got some really good stuff.
One of the dishes was very spicy BBQ pork ribs with prickly ash peppercorn. Wow and wow, hot!
I was intrigued. I don’t cook much Chinese … so what could I use it for in other styles of cooking.
But, first I had to find it in Sacramento.
Turned out to be very easy. Go to the Chinese herb store. $9 per pound. Only comes in one-pound bags, so I will have some forever.
I began experimenting … The spice looks like a large peppercorn. Toasting and grinding very fine seemed to work well. Very aromatic.
Used as a dry rubm, it adds a wonderful Szechaun flavor … of course, Not as much heat as expected, so add some chili flakes if you want.
| Sandwich Monday: Szechuan Prickly Ash Peppercorn Burger |
- 2 tsp prickly ash peppercorns, divided
- 2 Tbsp mayonnaise
- ⅛ tsp garlic powder
- ⅓ pound ground beef, 85% meat
- Salt and pepper to taste
- A pinch of red pepper flakes
- 2 strips thick cut bacon
- 3 slices red onion
- ½ fresh Anaheim chili, sliced horizontally, stem and seeds discarded
- 1 Ciabatta bun
- 1 tsp Dijon mustard
- 1 lettuce leaf
- 2 slices tomato
- In a skillet, toast the prickly ash peppercorn until fragrant. About 2 to 3 minutes on low heat. Once fragrant, place in a spice blender and blend until fine.
- In a small mixing bowl, mix together mayonnaise, garlic powder, 1 teaspoon ground prickly ash peppercorn, a pinch of salt and pepper. Mix well and set aside.
- Cook the bacon, red onion and Anaheim chili. Cook until the bacon is crispy, red onion is tender and Anaheim is also tender. Remove and set aside.
- On cutting board, flatten the ground beef. Sprinkle on salt, pepper, red pepper flakes, and 1 teaspoon ground prickly ash peppercorn. Mix the season into the meat. Form the meat into a similar shape as the bun. Sprinkle some salt and pepper onto one side of the meat.
- Heat the skillet on high heat with oil. Once the skillet is very hot add the meat. Toast the bun while the meat is cooking. Cook meat on both sides for 1 to 2 minutes or until edges are brown and crisp. Remove from skillet.
- Assemble the burger. Spread the mayonnaise on the bottom burger bun. Spread mustard on the top bun. Place the meat on top of the bottom bun add onion, tomato slices, Anaheim chili and the top bun.
- Serve.
- Enjoy!
While a burger is not very Szechuan, I still wanted to try. Mixed some into the meat. A little goes a long way.
Taste test. Really flavorful, with that familiar Szechuan tongue effect. Yum!