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I shred the sprouts then sauté in the same pan I've just fried some pancetta then add chopped chestnuts, return the cooked pancetta to the pan and a glug of chicken stock. Never had a complaint yet and converted many a sprout hater along the way!
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A US supermarket chain called Trader Joe's used to (maybe still do) have shredded Brussels sprouts. I gobbled it up with a small amount of olive oil and sea salt.
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I love brussel sprouts! I slice them thin then fry it up; either dry and 'toast' them or add a little olive oil and minced garlic to get things going.
Boiling, as mentioned by everyone, ruins them. They also become sticky if you overboil them. |
Did a sausage, egg and cheese breakfast burrito earlier. Picked up some steak at the grocery store earlier (Kroger was having a nice sale) so dinner is going to be steak sandwiches.
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its my birthday! I have to wait until Saturday to have my first celebratory dinner (pepperoni/bacon and green pepper/onion pizza with some crafts!)
I went light today, salad w/ chicken, cooked veggies, little bit of macaroni, but then I broke that and had a Banana Salted Caramel tart and devils food cake :p I shared with my family of course :D |
Originally Posted by thetravelingRedhead
(Post 24014968)
its my birthday! I have to wait until Saturday to have my first celebratory dinner (pepperoni/bacon and green pepper/onion pizza with some crafts!)
I went light today, salad w/ chicken, cooked veggies, little bit of macaroni, but then I broke that and had a Banana Salted Caramel tart and devils food cake :p I shared with my family of course :D |
An Alton Brown recipe for Brussels sprouts slaw that I have tried in the past and enjoyed.
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Brussel sprouts are best in Bubble and Squeak.
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Originally Posted by uk1
(Post 24012044)
I have no objection to that, but I know I am replying to someone that hasn't had decent steamed brussels. In the UK there are six types of brussels. Fresh and old and before and after the frost and on or off the vine. We brussels purists only eat fresh brussels picked from a vine delivered after the first frost in the UK. Anything else is only good for binning. :D
Basically you've done pretty close. It's boiling that ruins brussels,. Raw, steamed or frying doesn't retain and soak. It's the mush that's horrible. May I suggest a slight adjustment of your approach which i'm just suggesting you try. It is a morphing of the best way to cook asparagus and involves carmalesing the chlorophyll. Do the bacon bit first (streaky, fatty smoked thick American style bacon please) leaving the bacon fat in the pan, and if a bit short of fat add a knob of butter, and then throw the cut brussels in and toss and coat. Throw in a half a cup of veg bouilon and it will mostly instantly evaoporate. Slam the lid on and hold the lid down and keep tossing. After a very short while add back your bacon and if you like nutmeg. You'll get your caramelising and sweetness but also remove any dryness without making it soggy. If there happens to be a jus left over, put it into an espresso cup and serve as an amouche bouche. I do that with asparagus adding a touch of cream and it is truly delicious. :) |
Originally Posted by USA_flyer
(Post 24018033)
Brussel sprouts are best in Bubble and Squeak.
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It's been a good day:
- Breakfast: Oatmeal, pastry, scrambled eggs, sausage, bacon and French Toast at the Doubletree RDU - Lunch: Eggs Benedict at the Flying Biscuit Cafe (it came with a biscuit, naturally in Raleigh - Dinner: Baked Eggs with chorizo, potato, peppers and onions and, seafood risotto and then banana Napoleon at Parizade in Durham |
It's summer and I've got a chilis (scotch bonnet) and ginger growing like crazy, so I made up a marinade of ginger, chili, olive oil, garlic, lemon juice and a bit of balsamic and used it on some turkey breasts I've had in the freezer. They turned into fantastic turkey burgers with a peri-peri flavour.^
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duped
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Triple cream brie, salami, and tangerines. Not all at the same time. ;-)
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