Szechuan Peppercorn-Grilled Porterhouse, Goat Cheese-Stuffed Figs, and Blistered Peppers
Servings
4
ServingsThis unique dish combines tingling Szechuan peppercorns with a smoky grilled veal porterhouse chop, blistered five-spice Italian peppers, and sweet, roasted figs stuffed with creamy goat cheese. The European veal porterhouse chop is tender, perfect for grilling, and has a striking presentation on the plate.
Ingredients
2 ea Veal porterhouse
2 Tbsp Szechuan peppercorns, crushed
1 tsp Sesame oil
1 Tbsp Canola oil
1 Tbsp Maldon salt
GOAT CHEESE STUFFED FIGS12 ea Mission and honey figs
1 Lb Goat cheese
1 Tbsp Chives, minced
2 Tbsp Parlsey, minced
2 tsp Extra virgin olive oil
As needed Salt
Ingredients1 Lb Sweet long peppers, such as Jimmy Nardello, Anaheim or banana
1 tsp spice powder
1/2 tsp Salt
Ingredients1/4 cup Parsley leaves
Directions
- Preheat a grill to medium heat
- Season the porterhouse with peppercorns, sesame oil, canola oil, and salt. Set aside for 15 minutes.
- FOR THE GOAT CHEESE STUFFED FIGS
- Using a paring knife, cut a hole in the bottom of the figs and pierce through the center.
- Mix the goat cheese, chives, and parsley together and place into a piping bag with a small tip
- Pipe the cheese mixture into the figs.
- Coat with olive oil and salt and wrap the figs in a foil packet. Place on the grill and turn occasionally. Cook for 10-15 minutes until the figs are softened and the cheese is hot.
- Place the veal on the grill and grill to desired doneness, making cross hatch marks on both sides.
- While the veal is cooking, place the peppers on the grill and blister them until slightly blackened and softened, immediately dust with five spice powder and salt.
- Serve the veal on a platter with the figs and peppers, garnished with parsley.
