Yuzu Kosho

My housemates back in college used to talk about suffering from condimentia. When it comes to spicy, so do I. And how. The fridge is loaded with Sriracha, harissa, Tapatio, Korean pepper paste and Thai chile sauce.

You know I like spicy. The hotter the better is my quiet motto. I don't just sprinkle crushed red pepper on my pizza, I am compelled to add habanero flakes. I'd like to eat at Jitlada and Chung King on a weekly basis, just to satisfy my heat needs.

So when I find a new condiment that satisfies my cravings for fire, I am pretty well delighted. This time, I can thank the Japanese. Yuzu Kosho or yuzu pepper paste isn't punishingly hot. The heat of green chile is balanced by the citrusy tang of yuzu and an ample dose of salt. Yuzu-Kosho has a slow savory burn.

I picked up a little jar of the paste at McCall's Meat & Fish Company in Los Feliz a few months ago. I'm now well into my third. I see you can purchase it on Amazon, but I can't vouch for the brand simply because I haven't tried it. No doubt you'll find it at thoroughly stocked Asian markets.

The pickle-green condiment would be stunning in ceviche. It really is gorgeous on fish. I roasted some Bass coated with olive oil, lemon juice, and Yuzu Kosho on high heat and it turned out beautifully. You don't want to overdo it with the pepper paste, so as to avoid overwhelming the delicate flavor of the fish. Very nice on chicken too!

In the end, my favorite way to enjoy Yuzu Kosho is with beef. The bloody meat is carried to an entirely new level thanks to the salt, heat and acid of the pepper paste. I liberally spoon it onto rare steaks, and -- this may sound nuts -- I love it on hamburgers. A couple dollops right on the charred meat, just below the grilled onions. Divine.

Terroni Peperoncini Piccanti

I am bogged down in the muck and mire of applying to preschools. Can I please just say that it is so much worse than applying to college?! And good grief that is not all. No, that is not all. Potty training! Colds! Bleary-eyed fatigue!

Believe me, folks. I am trying to shake it all off. My full-force comeback of 2011 is a little on the weak side.

Sorry!

While I am slogging it out, I thought I'd share something that is really not to be missed. Here in Los Angeles and apparently in Toronto (3 locations!), there is an Italian restaurant called Terroni. I am not going to give you a review here. I haven't dined there in ages, and the couple times that I did were only okay. However, they do produce (or maybe just import) something really swell that you can just run in and buy to take home and cherish.

It's their peperoncini piccanti that have me swooning. Big time. I had a jar of these gems a few years ago and they went fast. Somehow I managed to forget all about them, which is really odd indeed, since I am usually hyper-focused on all hot hot heat within the city limits.

I was struck by my absent-mindedness when I drove by Terroni a couple weeks ago. I flipped a u-turn and pulled into the loading zone. I was in and out in two minutes and for about $20 I had a rather large jar of red hot peppers in my possession.

The peperoncini are chopped and drenched in sunflower oil. The aromi naturali must include some garlic because the flavor is far more complex than just chiles and oil. It is hot and savory, even a little salty. Did I mention addictive?

That is an almost 40 ounce jar of peppers. Do you see how much is already missing? It's been only two weeks! My sister and I cannot control ourselves when it comes to fiery food.

The peperoncini piccanti are fantastic on pizza, stirred into pasta, or smashed with hazelnuts, almonds, parsley, cilantro and preserved lemon to make a pseudo-romesco.

Perhaps the simplest and most satisfying way to enjoy these devils is heaped on top of a crostini slathered with fresh ricotta cheese. The sweet and mild creaminess is the perfect foil for the oily heat of the chiles.

I cannot stop. I should, but I just can't.

Terroni

7605 Beverly Blvd.

Los Angeles, CA 90036

323-954-0300