| Szechwan
Pepper-Salt
By Chef Jody Denton, Azie, San
Francisco, CA
Ingredients:
1 1/2 cups Coarse Sea Salt
1/2-cup Szechwan Peppercorns (stems removed)
2 tbls. White Peppercorns
2 tbls. Black Peppercorns
Method:
1. In
a large skillet, combine one third of the salt with the three
peppercorns. Heat the skillet over medium heat, stirring constantly.
After 4 or 5 minutes the mixture should being smoking slightly.
At this point remove from heat and allow to cool.
2.
In a coffee or spice grinder, grind the mixture to a relatively
fine powder.
3.
Separately, grind the remaining sea salt, but not as finely as
the pepper mixture. Combine the two together.
Other
Great Chef Recipes:
Beef
Carpaccio with Sprout Salad, Peanuts and Lime
Crispy
Shrimp and Sweet Sausage Noodle Bundles
Fava
Beans and Morels with Sea Urchin Butter
Grilled
Baby Back Ribs with Green Onion, Chilies and Lime
Jasmine
Tea Cure Salmon
Parfait
of Spicy Hamachi Tartare with Wasabi Mousse
Sake
Mignonette'
Sesame-Dijon
Vinaigrette
Szechwan
Pepper-Salt
Tuna
Sashimi Roll with Truffle Ponzu
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