This little feast takes a very deep dive into the spicy umami world of Szechuan cuisine. One of the crucial ingredients of Szechuan home cooking is Szechuan peppers (pic included). Not really a pepper, it is a spice from bushes locally found in Southern China. It is lemony and savory, and it has the unique ability to cause the palate to momentarily tingle. Although few other American recipes call for them, it is very commonly used in Szechuan province. The tingling mesmerizing qualities of Szechuan Peppers is a sensation we associate with authentic meals from Szechuan, and this dish is far more compelling with it included. The Chinese characters for Szechuan Peppers translates to “numb hot”… which is a perfect description of what happens in your mouth when you eat them. First your mouth seems slightly numb, the stillness before the storm, and then the heat comes, full of flavor and sensations. It’s absolutely addictive. The other crucial ingredient for authentic Szechuan cuisine is fermented broad bean paste. I know, it doesn’t sound sexy. But it is. Very. It lies at the heart and soul of the intense umami flavors in authentic Szechuan feasts. All fermented foods are umami, but this stuff is just magical. It’s also easily available on Amazon, ( pic included). Please give broad bean paste a whirl when you cook a Szechuan meal, it’s a completely unique flavor, and packed with savory intensity. Soon we will posting more Szechuan dishes like Szechuan Orange Chicken and Szechuan Hot and Sour Soup. Also check out our post of Ma Po Tofu, another Szechuan feast we are crazy about. Ingredients in Total 1 1/2 pounds boneless, skinless chicken thighs, lightly salted and cut into approximately 1 1/2 inch pieces 1/2 cup unsalted roasted peanuts, (not dry roasted) 1 […]
Beginning in the late 1800s, the commercial fishing fleet out of San Francisco’s North Beach and Fisherman’s Wharf was dominated by Italian fisherman, usually from the port city of Genoa. But some boats were manned by a mix of fisherman from many other nations. Working side by side with the Italians were Portuguese from Lisbon, Mexicans from Baja, Spaniards from Barcelona, Frenchmen from Marseille, Chinese fisherman who had been in the city for many years fishing for shrimp, and there were even some highly skilled long range seafarers from Basque. Cioppino became so popular among the families in the bay area that it began to be served as street food for laborers along the wharf and by 1906, after the devastating earthquake, it was served in several restaurants in town. It is a classic San Francisco feast and always eaten with the wildly popular local crusty sourdough bread.
In India, on the western coast along the Arabian Sea, lies the city of Mangalore, with it’s ancient traditional cuisine of creamy spicy coconut sauces. I have very strong memories of watching cooks from that region, working as chefs in Los Angeles, throw whole mustard seeds into woks of smoking oils, seeing them pop and sizzle along with curry leaves tossed in and blackening, infusing the oil with powerful flavors. South of Mangalore is the state of Kerala, and all along the coast this Malabar Shrimp is a very popular street food and one of the local home cooks’ favorite meals. The proximity of the ocean with its fresh fish and seafood along with the spiciness from the pungent curry leaves and chilies highlight this traditional dish… and it’s beautiful to look at as well, because this little feast also has an amazing shimmering deep red color from the tamarind.
Paella is the signature meal of Spain, a national pride, and yet almost no one fully agrees on what it is or how is should be made. It is a controversial meal for many reasons… starting with the simple fact that it is a huge shallow pan loaded down with complex and expensive ingredients which completely vary from home to home, town to town, restaurant to restaurant, and from region to region in Spain. Paella in Madrid is very different from that in Seville. But at the same time, like Bouillabaisse from France, Paella is a classic meal so identified with the soul of the country that it naturally comes laden with emotion, memory, tradition, pride, and a sensory longing for the authenticity of the time and place of one’s upbringing.
Jambalaya is illusive at its heart. It is, in essence, a rice meal… but that’s just the canvas the Cajuns use to paint one of their masterpieces. The rice is there to absorb all the umami juices of the meats and shellfish and seasoning, and in some ways, this meal is the coming together of the two traditional factions of the Cajun people, the Rice Cajuns and the Bayou Cajuns. The Rice Cajuns are those folks who, early on in their resettlement, were able to acquire slightly higher land in the interior, on which rice flourishes. For the folks living on these farms, pork and chicken were just as likely to be on the dinner table as Mud Bugs, turtles and shrimp, which the Bayou Cajuns netted for a living. So Jambalaya is a meal that combines all the traditional strengths of the Cajun people, and finding the authentic ingredients is crucial.
This feast is a charred meat umami bomb straight out of West Texas, originally made in the 1800’s with beef strip steaks… in fact sometimes cowboys were paid in meat and not money. Those were tough times, and it was a harsh rugged job. So if you want to cowboy up, this is the real deal. Serve with salsa, sour cream, cilantro leaves, guacamole and warm tortillas. And several ice cold beers.