Pritong Talong (Grilled Eggplants in Vinegar and Spices

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As in the dish above, split the Western eggplant in half lengthwise if that’s what you’re using, or leave whole if you are using the slim eggplants.

Ingredients

•    2 slim eggplants or one Western eggplant
•    1 tablespoon chopped parsley
•    2 chopped green chillies, such as serrano, seeds and stem removed, minced
•    2 tablespoons soy sauce
•    1/2 cup white vinegar
•    Juice of one half lemon
•    1 small onion, chopped
•    1 medium sized tomato, deseeded and chopped

Instructions

Over a medium fire on a grill, cook the eggplant, turning it around regularly so each part of it is exposed evenly to the fire, until the skin is charred and the eggplant is soft. Let cool slightly, then peel off the skin. Roughly chop the eggplant, then mix it with the rest of the ingredients in a bowl, and serve.

Spicy Spinach

Dave DeWitt Leave a Comment

This recipe and others can be found in the following article:

 

The Tongue-Numbing “Flower Pepper” of Sichuan Province

by Kimberly Dukes

Ingredients

  • 2 teaspoons of peanut oil
  • 6 small fresh chiles, halved, seeds discarded
  • 1/2 to 3/4 teaspoon whole Sichuan peppercorns
  • Approximately 6 cups of fresh spinach, washed and torn into bite-size pieces
  • 1/2 teaspoon sesame oil
  • Salt to taste

Instructions

In a wok, heat the oil. Add the chiles and Sichuan peppercorn. Stir-fry for about 15 seconds, being very careful not to burn the spices.
Add the spinach and stir-fry for 2 or 3 minutes, until it looks dark green and cooked.
Turn off the heat. Add the sesame oil and salt. Serve in a small bowl to accompany other dishes.

Peppered Tofu

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This recipe and others can be found in the following article:

 

The Tongue-Numbing “Flower Pepper” of Sichuan Province

by Kimberly Dukes

Ingredients

  • 1/2 block of very firm tofu, cut into 1/2-inch thick “tiles”
  • Small bunch of green onions, chopped on a slant (about 1/2 cup)
  • 4 tablespoons peanut oil
  • 1/2 teaspoon flour or cornstarch
  • 2 tablespoons water
  • Salt to taste
  • 3/4 teaspoon ground Sichuan peppercorn

Instructions

In a wok, heat the oil until very hot. Fry the tofu slices until they begin to look brown and toasty. Using a slotted spoon, remove the tofu to a plate to drain. Remove the oil and wipe the wok.
 
Add just enough oil to make the bottom of the wok gleam. Heat until very hot. Add the green onion and stir fry for about 30 seconds. Add the drained tofu and stir fry for about a minute. Add the cornstarch, water, salt, and stir. Remove to an oval plate. Dust theground Sichuan peppercorn on top of the tofu.

Tongue-Numbing Spicy Beef

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

 

The Tongue-Numbing “Flower Pepper” of Sichuan Province

by Kimberly Dukes

 

Ingredients

Sesame Sauce Ingredients:
  • 2 teaspoons sesame oil
  • 2 teaspoons Sichuan pepper oil
  • 1/2 teaspoon sugar
  • Salt to taste
 
The Stir-Fry:
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg white
  • 1/2 teaspoon cornstarch
  • 4 teaspoons peanut oil, divided
  • 1/2 pound sirloin, cut into thin strips or small cubes
  • Chunk of ginger about the same size as the garlic, chopped
  • 3 cloves of garlic, chopped
  • 1 small green or red sweet pepper (or a mixture), chopped (about 1 cup)
  • 1 small red onion, chopped (about 1 cup)
  • 3/4 teaspoon of extra-hot chile powder
  • 1/4 teaspoon ground Sichuan peppercorn
  • Cilantro or parsley, chopped, to garnish (optional)

Instructions

To make the sauce, in a medium bowl, combine the salt, pepper, beef, egg white, and cornstarch.
In a small bowl, combine the sesame oil, Sichuan pepper oil, sugar, and salt to taste.
 
In a wok, heat a little oil to season the surface. Once it’s hot, discard the oil. Add 3 teaspoons of peanut oil and heat. Add the meat, and stir-fry for about 4 minutes, until the meat is just cooked. Using a slotted spoon, remove the meat to a plate and drain.
 
In the wok, heat 1 teaspoon of oil. Add the ginger and garlic and stir-fry until it is fragrant, 15- 30 seconds. Add the sweet peppers and onion, and stir-fry for 1 minute. (They should remain a little crisp.) Add the chile powde and ground peppercorn, stir for a few seconds, then add the beef and stir. Stir the Sesame sauce again, add to the wok, and stir for about 15 seconds.
 
Serve on an oval plate in a single layer, so that the hot-and-numbsauce is spread out evenly. Garnish with cilantro or parsley if desired.

Taco Burgers with Chile con Queso

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In Albuquerque, N.M. there is a small chain of locally owned fast-food restaurants called Bob’s Burgers. Although Bob’s is best known for the Ranchero Burger, which comes on a soft bun, smothered in super hot chile, the taco burger’s queso topping is absolutely irresistible. This version will get you close, but not quite all the way to the real thing – and also probably halfway to a heart attack.

Ingredients

  • 1 1/2 pounds ground chuck
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 pre-made taco shells
  • 1 cup chile con queso (recipe follows)
  • 1 cup shredded lettuce
  • 1 tomato, diced

Instructions

Preheat a charcoal or gas grill.

In a large bowl, combine the ground beef with salt and pepper and gently form the mixture into 4 wide, flat patties. Do not squash the patties!

Grill the burgers over high heat until they reach the desired level of doneness. On a cooler part of the grill, heat the taco shells in a small flame-proof baking pan.

As soon as the burgers are cooked, slice them in half and put them in the taco shells. Top with warm chile con queso, followed by diced tomato and shredded lettuce. Serve immediately.