Posts tagged ‘Brussels sprouts’

“Caesar” Brussels Sprouts inspired by Baco Mercat Restaurant

"Caesar" Brussels Sprouts

“Caesar” Brussels Sprouts

I wish I had come up with this idea on my own. “Caesar” Brussels sprouts is a no brainer.  Combine two beloved dishes together and you get a new beloved dish.  I tasted “Caesar” Brussels sprouts for the first time at “Baco Mercat” Restaurant in downtown Los Angeles. The next time I was downtown for the Culinary Historians of Southern California meeting at the Central Library, I had to go back for more.  I sat at the counter alone analyzing this dish and taking notes.  How did they make this special?  Sorry, I had to copy it…and thanks to my good detective work, you can have the recipe yourself.  We made this dish in our March Meals in Minutes cooking class and it was a huge hit.  So easy too, rated by team members Cliva and Susan. (more…)

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March 21, 2014 at 9:09 am 6 comments

Braised Brussels Sprouts with Bacon or Not

Braised Brussels Sprouts 1 2-13

Braised Brussels Sprouts with bacon at our Elegant Valentine Dinner Cooking Class came from the Culver City Farmers Market

The hot new-old vegetable last year was Brussels Sprouts, but cooked in a whole new way.  Do you want to make the brussels sprouts you’ve been eating lately in top restaurants at home? Brussels Sprouts are on every fine dining restaurant menu in the last couple years.  My sweetie and I paid $8 for about ten Roasted Brussels Sprouts with Chorizo Picante at the Lazy Ox Canteen. We fought over who would get the last one. I can show you how to make them for a lot less money and you won’t be fighting over the last one with your sweetie, because they are soooo affordable, healthy…and delicious. (more…)

March 1, 2013 at 9:37 am 3 comments

Glazed Butterfly Shrimp for an Elegant Valentine Dinner Party

Glazed Butterfly Shrimp Cover 2-13Here’s an elegant recipe to serve your Valentine or the loves in your life at your next dinner party.  The Glazed Butterfly Shrimp is so easy to make and unbelievably delicious, you may be preparing an elegant meal a lot more often for your sweethearts…and that is not a bad thing!  I developed this delicious Glazed Butterfly Shrimp recipe because I had some Southern Comfort in the cupboard and wondered what I could make with it.  Southern Comfort is a sweetened spirit, so feel free to try other liquors or liqueurs with a little sweetness in its place.  Your guests will love this dish.  The butterflied shrimp are elegant on the plate, lined up with their tails all facing the same way to one side of the rice timbale.  The glaze on the shrimp is sweet, sticky, creamy and heavenly.  After you take the shrimp out of the skillet, you can add in some more milk or cream to round up the remaining sauce and ladle it around the plate. (more…)

February 14, 2013 at 8:03 am 2 comments

Brussels Sprouts braised with Bacon and Chestnuts

Brussels bowl 11-11

It’s been four days since Thanksgiving and I still have turkey in the refrigerator.  I finished straining my turkey stock from the carcass last night and I’m about to have my last turkey sandwich for lunch today.  Thanksgiving is over, but every year I always learn something new that I’m excited about.  I make notes for next year’s feast, so that I can replicate the good things about the meal.  This year’s find was our vegetable dish, thanks to Russ Parson’s Brussels sprouts braised with bacon and chestnuts recipe that was published in the Los Angeles Times last week.

Brussells Sprouts braised with Bacon and Chestnuts

Brussels Sprouts braised with Bacon and Chestnuts

I was afraid to serve Brussels sprouts at this meal, as certain family members had objected in the past, but this year I was going for it!  I had some green beans to offer the naysayers. As it turned out, most everyone thought they were delicious and the fresh chestnuts were a fabulous addition.

Brussels sprouts, chestnuts and bacon - a great combination!

Brussels sprouts, chestnuts and bacon – a great combination!

I assembled my ingredients the day before, peeled the chestnuts and broke off the sprouts from the stalk, so they were ready to go the next day.  I had never used chestnuts before, but with a nutcracker in hand I managed to get most of them open.  Then I cooked them in water on medium heat for about ten minutes to get the brown skin off.  Since I was going to be rough chopping them, it didn’t matter that they remain whole and pretty!

Adding bacon strips to 20# stuffed turkey about one hour into roasting

Adding bacon strips to 20# stuffed turkey about one hour into roasting

Then on T-Day, I had a stroke of brilliance!   I had my turkey in the oven.  I had been contemplating cloaking my turkey in bacon, as my blogger friend, Valentina of Cooking on the Weekends did.  I decided to cloak my 20# turkey with six strips of bacon directly on the breast.   I waited until the second hour of roasting the bird to add the bacon, which worked out perfectly.  The breast was kept moist and my bacon was cooked to perfection. Turkey broth with the giblets and neck was simmering on the stove, so I used this in the Brussels sprouts as well as in the gravy.

Thanksgiving Plate 2011

Thanksgiving Plate 2011

Brussels Sprouts braised with Bacon and Chestnuts

  • 1 cup peeled and coarsely chopped chestnuts (about 1/2 pound in shell)
  • 1 stalk Brussels sprouts (about 1 1/2 pounds)
  • 4-6 strips bacon
  • 1 Tbs bacon fat or olive oil
  • 1 shallot, minced
  • 1 cup turkey or chicken broth
  • 1 1/2  tsp sherry vinegar
  • salt and freshly ground black pepper to taste

1. Prepare chestnuts by shelling them with a nutcracker and/or cook them in water for about ten minutes to loosen the brown skin. I did this the night before T-Day.

2. Place bacon strips on turkey breast after turkey has roasted for about one hour.

3. Cut an X in the stem end of each Brussels sprout.  Place sprouts in steamer basket with water below it in the pot.  Bring to a boil and steam sprouts until tender – about 8 minutes. Remove to a bowl and chill until just before serving the dish.

4. About one hour prior to serving, melt bacon fat or olive oil in skillet over medium heat.  Add minced shallot and cook about 1 minute, until fragrant.  Add the chestnuts and turkey broth to the pan, cover and simmer until chestnuts are tender and sweet – about 10 minutes.

5. When ready to serve, add vinegar and Brussels sprouts to skillet for about 5 minutes.  Season to taste with salt and pepper. (although it should be salty already from the bacon fat and chicken stock).

Servings: 8

November 28, 2011 at 11:10 pm 2 comments


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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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