So this post really should be titled “Don’t forget to photograph the sauce”. That is as close to an admission of stupidity as I am going to get. You will note one or two pouring shots further down. One of peppercorns and one of smoked paprika. The sharp eyed amongst you will notice that they are both poured into the same pan and they are both going into the pan empty. The truth is, I was playing around with a couple of lighting approaches. I wanted to be able to really freeze the stuff mid-air. A blur in a pour is a failure. So, I spent about an hour getting the two shots, picking peppercorns off the floor and out from under the fridge as well as cleaning the oven dish repeatedly. I think I got there in the end. However, I should have spent my time thinking about what I was doing. I was preparing Smoked Bourbon Beef Short Ribs and that needs a sauce. It had one. It was delicious. But, I don’t have a picture to prove it. Damn!
There is a lot of China bashing going on right now. This may be because of fear of the Covid 19 virus or it may be because of fear of a Chinese ascendency in a globalised world, or both. For now, sitting here in Ireland, half way between the US of A and China, I really don’t care which is the cause, give it a rest please. We are here to try a delightful dish inspired by the flavours of Sichuan, particularly the Sichuan peppercorn. It really is not a peppercorn. It doesn’t add any heat to dishes. But, it adds a fantastic flavour combined with a lip numbing effect. Lovely! So, with the politics out of the way, let’s get on with the cooking.
I was lucky enough to get my hands on a brace of wild trout recently and decided to cook them in an Oriental style. This caused a bit of a of stir (not a stir fry) at home. The rational used by my detractor (the Wife) was that as they were such a fine pair of fish, they could be let stand on their own merits and there was little need to “Mess around with them with all those ingredients”. Under normal circumstances, I would be the last person to go against the views of the Wife. But, I really wanted to make the most of these delightful ingredients. I pressed ahead and hoped against hope that I would turn out a delicious dish. Wild trout is a delicate fish and needs to be treated in the same way as one might treat an argument against the instincts of the Wife. That is, proceed with caution.