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Podcast: The Culinary Institute of America
Episode: Szechuan Peppercorn Porterhouse, Goat Cheese-Stuffed Figs, and Blistered Peppers
Description: This 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. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Szechuan Peppercorn Porterhouse recipe here!
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