We have our Sunday routine which entails getting our recipes lined up for the upcoming week, putting together our grocery shopping list and then hitting the local supermarket. Our upcoming recipes at times tie into upcoming emails and other times something that has caught our eye.
For the last couple of days I had been working on the new copy for one of our new products Organic Sichuan Peppercorns and as typical when pulling all the information together from various sources I come across a recipe or two that I want to try. On of the recent episodes of the TV show Heat Seekers (I love those guys) that Penny and I watched they were talking about Sichuan style cuisine. So after learning even more about Sichuan peppercorns than I knew before I was in the mood for a Sichuan style stir fry.
Penny always asks on Sunday mornings was their anything in particular I had in mind for the upcoming week and I immediately went in this direction – a Sichuan style stir fry with flat iron steak, some fresh vegetables, sesame oil, Tien Tsin chiles and Sichuan Peppercorns. We didn’t have to be super strict on following an authentic recipe this time.
We roasted the Sichuan peppercorns in a skillet before grinding them in the mortar and pestle. We were careful not to add to much of the Sichuan to the dish as they can easily overpower but the dinner was spectacular with the intriguing layer of numbing and heat was very pleasing and out of the ordinary from our usual stir fries.
Maybe the best part was even after dinner was done you could still smell the aroma of it as it lingered in the kitchen like a new friend that you didn’t want to leave yet.
I see both of these making another appearance in a Kung Pao Chicken dish in the near future.
How do you decide on new recipes?
