PEPPER LOVERS' RUB
Time in the Kitchen: 5 minutes
Servings: Enough to season at least 1 pound of protein
1 tablespoon Sichuan peppercorns
1 teaspoon black peppercorns
½ teaspoon dried lemon peel
This rub has plenty of heat from the peppercorns, but spicy isn't all you get. Sichuan peppercorns have an earthy and lemony quality that really
comes out when heated. Great on seafood, like shrimp and squid, and on red meat.
Toast peppercorns in a pan over medium heat for several minutes until lightly toasted and aromatic.
Grind in a coffee grinder or with a mortar and pestle and combine with lemon peel.
Quick & Easy Tip:
Dried lemon or orange peel can be found in the spice section of some markets. If you can't find it, make your own by using a paring knife to trim
away just the colored part of the lemon or orange skin with no white pith attached. Lay the strips skin-side down on a plate and let them dry for a few
days until they shrivel and are no longer moist. To use, either crumble the dried peel or if you have enough, whirl it in a blender. Store in a covered
jar.