2020-07-01-RECIPE-Sichuan-chile-crisps-and-oil

I found this on a New York Times article and it sounds SOO GOOD:

"Chile Crisp Is Even Good With Ice Cream"

So I thought I'd gemify the recipes attached, since NYT has dumb restrictions on recipe access (and you actually *can't* copyright a recipe, just the wording -- which I'll change, huehuehue).

These recipes are originally by J. Kenji López-Alt.

Sichuan Chile Oil

yield: 1.25 cups

time: 15 minutes + overnight

Ingredients

4 dried chiles de árbol, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

1 c neutral oil -- e.g. canola, rice bran, soybean

4 cloves garlic, smashed with a knife, without skins

1-inch knob unpeeled fresh ginger, smashed with a knife

1 T Sichuan peppercorns

1 pod star anise

1 t cumin seeds

1 t fennel seeds

1 T granulated sugar

1 T sesame seeds

1/2 t kosher salt

1/4 t MSG powder (optional)

Method

Cut chiles into 1/2-inch pieces with kitchen shears. Toast them in a dry wok or saucepan over medium heat, stirring and shaking constantly, for about 2 minutes, or until fragrant and lightly darkened.

Transfer the toasted chiles to a food processor or mortar and pestle, and pulse until they break into 1/8- or 1/4-inch pieces that look like red pepper flakes. Do NOT overprocess. Transfer them to a mixing bowl.

Combine the oil, garlic, ginger, Sichuan peppercorns, anise, cumin, and fennel in a small saucepan. Heat over low until gently bubbling, then cook for 10 minutes. Adjust heat to keep it barely bubbling.

Strain the hot oil through a fine-mesh strainer into the chile bowl. Discard the solid spices left over in the strainer. Stir the sugar, sesame seeds, salt, and MSG (if using) into the oil mixture to combine.

Allow the whole mess to cool, transfer it to a sealed container, and let it rest at room temperature overnight before using.

You can stir the chile oil in a cool, dark pantry for a few weeks, or in the fridge indefinitely.

Sichuan Peanut Streusel

yield: about 3 cups

time: 45 minutes

Ingredients

2 t whole Sichuan peppercorns

2 t Sichuan or Korean chile flakes

1 pod star anise

1/2 t cumin seeds

1/2 t fennel seeds

1c+1t blanched, skinless peanuts

1/3 c packed light brown sugar

1/2 t kosher salt

1/3c+2T AP flour

6 T unsalted butter, softened

Method

Adjust oven rack to center and preheat to 350°F.

Grind Sichuan peppercorns, chile flakes, anise, cumin, and fennel together into a fine powder.

Combine all Streusel ingredients in the bowl of a food processor. Pulse with the blade attachment until the peanuts are roughly chopped and a coarse, mealy texture is formed. If you don't have a food processor, crush the peanuts in a mortar or under a skillet and mix with your fingers.

Spread the mixture over a sheet tray lined with parchment paper. Bake for 16-20 minutes, or until a deep golden brown, rotating halfway through.

As soon as the streusel is cool enough to handle, break it up into small chunks and let it cool completely.

The streusel can be stored at room temperature, sealed, for two weeks.

Sichuan Chile Crisp Sundae

Scoop two scoops of vanilla ice cream into each bowl. Top each bowl with 2 Tablespoons of the Sichuan Chile Oil with its "debris," and 1/4 cup of the Sichuan Peanut Streusel. YUM :)

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