Brussels Sprouts
Seared Brussels Sprouts
Braised with Apple Cider
from Asparagus to Zucchini Cookbook
12 large Brussels sprouts
Salt to taste
Olive Oil
¼ Cup Apple Cider
Trim Brussels sprouts and cut in
half. Heat a cast iron pan over
medium flame. Add some oil. Sprinkle salt evenly over bottom of
pan. Lay Brussels sprouts cut side
down in the pan. Cook until deep
brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn
off heat. Let them continue
cooking off the heat another 5 minutes.
Serve with grilled chicken or black eyed peas.
Makes 2 servings.
Brussels Sprouts with Bacon and
Balsamic Vinegar
from Asparagus to Zucchini Cookbook
1 pound Brussels sprouts
¼ pound Bacon, chopped
½ Cup finely chopped
onions or shallots
1-2 Tbsp Butter
3 Tbsp balsamic vinegar
Salt and Pepper to taste
Trim end off Brussels sprouts and
halve the large ones. Blanch in
boiling water or steam over boiling water until just tender. Plunge into ice water to stop the
cooking and preserve the bright green color, then drain well. Meanwhile, cook bacon until crisp and
drain on paper towels. Remove all
but 2 Tbsp of bacon grease from pan.
Add onion; cook until brown.
Add Brussels sprouts, butter, vinegar, salt, pepper, and bacon. Toss until hot.
Makes 4 servings.
Sesame Garlic Brussels Sprouts
from Asparagus to Zucchini Cookbook
1/4 cup soy sauce
3 tablespoons toasted sesame oil
1/4 teaspoon crushed red pepper
flakes
1 1/2 tablespoons minced garlic
1 1/2 pounds Brussels sprouts,
trimmed and halved
4-5 tablespoons peanut or canola
oil
Combine soy sauce, sesame oil, crushed pepper, garlic, and 3
tablespoons water in a large bowl. Blanch the Brussels sprouts in boiling water
until partially tender, 3-4 minutes. Drain well. Heat wok or large, heavy
skillet over high flame until the air looks hazy over the pan, 2-4 minutes. Add
a small amount of the peanut oil, swirl the pan to coat the surface, and add
about a third of the sprouts. Stir-fry until bright green and crisp-tender.
Drain on paper towels. Stir-fry the remaining sprouts similarly, in batches.
Add stir-fried Brussels sprouts to soy sauce mixture and toss well. Serve
immediately or allow Brussels sprouts to marinate one or more hours before
serving.
Makes 6 se
| 