It's no secret that I'm a fan of Sichuan peppercorns. I love the numbing sensation on the lips they provide. I'm guilty of picking recipes solely because they contain Sichuan peppercorns. Still, this recipe from Eileen Yin-Fei Lo's Mastering the Art of Chinese Cooking also proves that the Sichuan peppercorns can play well with other flavors.
'chili oil' on Serious Eats
Zucchini is my go-to veggie for the grill. The way it browns and softens over the coals makes it irresistible in both looks and taste. I've always thought a little olive oil, salt, black pepper, and a sprinkle of red pepper flakes is all you need to make it perfect, but recently wanted to expand on the classic. I introduced some new flavors with Parmesan cheese and garlic chili oil (my Sauced column this week) which only left me loving it more.
I'm a chili oil fiend. If there's any near me, it goes on everything. Luckily, it's super easy to make at home, which only further fuels the chili head in me while opening up the doors to more hot oil possibilities. In this version, I went with equal parts crushed red pepper and garlic with fantastic results.
So this week has turned into unofficial squid week here, though I swear I cooked this meal before Michele Humes shared her Squid Noodle Salad recipe. I find it interesting because, while I'm sure I've munched on the odd bit...