File Name: SZEPEP.TXT
File Title: Szechuan Pepper Recipes
Uploaded: 07 October 1993 by Lon Hall

These four recipes are from an article that appeared in Bon Appetit, 
July 1993. The recipes were developed by Sarah Tenaglia, associate 
food editor.


SZECHUAN STEAK AU POIVRE WITH PORT-GINGER SAUCE

2 servings

1 1/2 tablespoons Szechuan peppercorns
2 teaspoons drained green peppercorns in brine
2 6-ounce beef tenderloin steaks
1 teaspoon vegetable oil
1 cup ruby Port
1/4 cup minced shallots
1 1/2 tablespoons finely chopped fresh ginger
1 1/2 tablespoons butter

Finely chop all peppercorns in processor. Rub pepper mixture over 
both sides of each steak. (Can be prepared 4 hours ahead. Cover and 
refrigerate.)

Heat oil in heavy medium skillet over high heat. Season steaks with 
salt. Add to skillet and cook to desired doneness, about 2 minutes 
per side for medium-rare. Transfer steaks to plate; tent with foil. 
Add Port, shallots and ginger to same skillet; boil until liquid is 
reduced to thin syrup, stirring frequently, about 5 minutes. Strain 
sauce into bowl, pressing on solids with spoon. Return sauce to 
same skillet; boil until thick syrup forms, about 2 minutes. Whisk in 
butter; season with salt. Spoon sauce around steaks.


SZECHUAN SHIITAKE RISOTTO

4 servings

2 tablespoons Szechuan peppercorns
2 14 1/2-ounce cans beef broth
1 ounce dried shiitake mushrooms, stemmed
2 tablespoons (1/4 stick) butter
1/3 cup minced shallots
3/4 cup arborio or medium-grain white rice
1/4 cup dry red wine
1 tablespoon low-sodium soy sauce

Heat peppercorns in medium saucepan over high heat 1 minute. 
Add broth and mushrooms and bring to boil. Cover, remove from 
heat and steep 30 minutes. Transfer mushrooms to bowl. Strain 
broth. Thinly slice mushrooms.

Melt butter in heavy medium saucepan over medium heat. Add 
mushrooms and shallots; saute 3 minutes. Stir in rice. Mix in wine 
and soy sauce and bring to boil. Add all but 1/2 cup broth. Simmer 
uncovered 20 minutes, stirring occasionally. Continue cooking until 
rice is tender and mixture is creamy, adding remaining 1/2 cup 
broth if necessary to make creamy, stirring occasionally, about 5 
minutes longer. Season with salt and serve.


BAKED CHICKEN WITH PEPPERCORN SPICE PASTE

4 servings

2 tablespoons Szechuan peppercorns
2 tablespoons coriander seeds
3/4 teaspoon dried crushed red pepper
1/2 teaspoon salt
3/4 cup chopped fresh cilantro
6 large garlic cloves
1 tablespoon minced orange peel
1 teaspoon oriental sesame oil
6 10-ounce chicken half-breasts with ribs
5 tablespoons low-sodium soy sauce

Heat heavy small skillet over high heat. Add first 3 ingredients; stir 
until aromatic, about 2 minutes. Transfer spices and salt to 
processor; blend 30 seconds. Add cilantro, garlic, orange peel and 
oil and blend 30 seconds. (Can be prepared 3 days ahead; cover and 
chill.)
Preheat oven to 375 degrees. Place chicken in baking pan. Brush 
with soy sauce.

Rub spice mixture over both sides of each chicken breast. Let stand 
15 minutes. Bake until chicken is cooked through and brown, 
basting occasionally with pan juices and adding water to pan if 
juices evaporate, about 25 minutes. Baste again before serving.


SEARED SCALLOPS AND ASPARAGUS WITH ASIAN CREAM SAUCE

2 servings

3 1/2 teaspoons Szechuan peppercorns
3/4 cup sake
1/3 cup finely chopped shallots
1/3 cup finely chopped fresh ginger
3 tablespoons rice vinegar
1/2 cup whipping cream
12 asparagus spears, trimmed to 4-inch lengths
10 large sea scallops
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives

Finely chop peppercorns in processor. Cook sake, shallots, ginger, 
vinegar and 1/2 teaspoon chopped peppercorns in small saucepan 
over medium heat until liquid is reduced to 2 tablespoons, about 15 
minutes. Add cream; simmer until liquid coats spoon, about 6 
minutes. Strain into another small saucepan.

Cook asparagus in saucepan of boiling salted water 2 minutes. Drain. 
Refresh under cold water; drain. Sprinkle remaining chopped 
peppercorns over both sides of scallops. Season with salt.

Melt butter in large nonstick skillet over high heat. Add scallops; 
cook until golden and almost cooked through, turning occasionally, 
about 4 minutes. Add asparagus; saute until scallops are cooked 
through and asparagus is hot, about 30 seconds. Arrange scallops on 
plates. Bring sauce to simmer. Spoon sauce around scallops. Garnish 
with asparagus. Sprinkle with chives.

