Brussels Sprouts in Nothing But Recipes Forum

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Brussels Sprouts

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Buddj4	Brussels Sprouts	Lead	[-]
Posts: 6789 March 20, 2010 5:07 PM "I too, have never experienced a "meat raffle". I'm thinking about bringing the concept to Texas." Reply Quote More My Recent Posts	Tags : None Anyone have a good recipe? I have pan fried them in olive oil and garlic and they have come out ok. Could I do the same by baking them this way? I stole a shopping cart from the A&P and go around the office twice a day collecting aluminum cans. It's gotten easier and quicker now that everybody is accustom to my schedule, and just quickly throws a can in the cart without unnecessary chit-chat or eye contact. LumpyWideAss 7-2-2009 Last Edited By: Buddj4 April 17, 2012 9:42 AM. Edited 1 time.
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litesrn		#1	[-]
Posts: 6444 March 21, 2010 9:41 AM Ed Nuttycombe Reply Quote More My Recent Posts	One of the classic enigmatic veggies. When they are good (I usually just steam them) they are amazing, but often as not they taste bitter - not sure why, or if there is some secret method to selecting them. Every time he opens his mouth he lowers the sum total of human intelligence.
Buddj4		#2	[-]
Posts: 6789 March 21, 2010 11:00 AM "I too, have never experienced a "meat raffle". I'm thinking about bringing the concept to Texas." Reply Quote More My Recent Posts	litesrn wrote: One of the classic enigmatic veggies. When they are good (I usually just steam them) they are amazing, but often as not they taste bitter - not sure why, or if there is some secret method to selecting them. If they are over cooked they get bitter. When they are bitter they suck. Otherwise I agree, they are amazing. I am 43 years old and just figured out that I like them, when they are cooked right of course. I stole a shopping cart from the A&P and go around the office twice a day collecting aluminum cans. It's gotten easier and quicker now that everybody is accustom to my schedule, and just quickly throws a can in the cart without unnecessary chit-chat or eye contact. LumpyWideAss 7-2-2009
LeviBooth		#3	[-]
Posts: 10837 March 22, 2010 2:48 PM Reply Quote More My Recent Posts	Over the past year, they've become a huge favorite at the house - even with the kids - thanks almost completely to the Bittman cooking method...they have the crispy/roasty outside leaves, with a mellow, artichokey, tasty interior that largely eliminates the 'bitter' issue. I usually skip the balsamic, use at your discretion - also, use a cast iron skillet if you have it, if not, most any oven-safe pan will do... And for stovetop timing, let the cut side get nice and browned before tossing into the oven - opnce in the oven, take them out and shake 'em a couple times, keeping an eye out to make sure they're not overcooked too much... Ingredients 1 pint brussels sprouts (about a pound) 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan 5 cloves garlic Salt and pepper to taste 1 tablespoon balsamic vinegar Method 1. Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper. 2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour. 3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
DickieRay		#4	[-]
Posts: 2319 March 22, 2010 9:18 PM Reply Quote More My Recent Posts	Levi, the recipe looks good. But, can't you just steam them and smother them in butter? "There is absolutely no way a football game played by 18-21 year old kids that I don't know should effect me like this." - SOLO
LeviBooth		#5	[-]
Posts: 10837 March 23, 2010 12:22 AM Reply Quote More My Recent Posts	DickieRay wrote: Levi, the recipe looks good. But, can't you just steam them and smother them in butter? Sure, but then you reduce them to a simple butter delivery system. This recipe provides, nuance, flavor, opposition (crunchy/soft, carbonized exterior/mellow interior, salty/smooth), but also an almost artichokey richness to the roasted interior, with an awesomely crispy exterior. And healthy. And, you find out what brussell sprouts are all about - those little fuckers are good.
litesrn		#6	[-]
Posts: 6444 March 23, 2010 10:04 AM Ed Nuttycombe Reply Quote More My Recent Posts	Funny thing is that I'm not much of a fan of cooked cabbage, and the little suckers are effectively just baby cabbages. But man they can taste great. Gonna try your recipe Levi! Every time he opens his mouth he lowers the sum total of human intelligence.
SavannahBadger		#7	[-]
Posts: 9267 April 13, 2011 4:53 PM I've got a new girl now Reply Quote More My Recent Posts	I think I'm going to have to try Levi's recipe soon. wiggle wiggle womp, wiggle wiggle wump, wiggle wiggle ooh wah whooo "*If everyone that was a douche bag stopped posting on this board, there would be no one posting.*" - bluhoops, 03/16/13
bhambadger		#8	[-]
Posts: 8306 April 13, 2011 7:06 PM pussycraptacular Reply Quote More My Recent Posts	I've been doing brussel sprouts a lot lately. I've simply been puttting them under the broiler with some jalepeno pepper jelly. The jelly melts but still coats them, and you get a nice crispness from the broiler. Just trying to master the right amount of jelly to comlement the bitter of the sprouts. People are bastard coated bastards with bastard filling.
Danofiveo		#9	[-]
Posts: 12735 April 14, 2011 9:56 PM Gobbz's biggest fan Reply Quote More My Recent Posts	Good job Levi! Yummy...oh, use a good pot holder;) UW needs only 1 WATT to light up Terrell Pryor!
scoobs69		#10	[-]
Posts: 5998 April 26, 2011 1:37 PM Reply Quote More My Recent Posts	Sautéed Brussels Sprouts with (wait for it) Bacon and Onions: Remember that Alice Water's cookbook I mentioned here? This would be one of those "The Art of Simple Food" recipes. I made it on Easter Sunday, and it was...quite good. What you'll need: 1 lb. Brussels Sprouts 1TBLSPN Olive Oil 2 Slices of Bacon cut into 1-inch pieces. 1 Small Onion, diced 2 thyme or savory sprigs (gotta use fresh) salt to taste A squeeze of lemon juice (optional) finally chopped garlic (optional) The How To: Trim away any damaged outer leaves and cut off stems from the brussels sprouts. If the sprouts are very small, cut them in half; otherwise cut them into quarters. Cook sprouts until tender in abundant salted boiling water. Drain well. Heat a heavy pan over medium heat. Add olive oil and bacon. Cook the bacon until rendered and brown, but not crisp. Remove bacon with a slotted spoon. The fat, add the diced onion and fresh herb sprigs. Cook until onion is soft, but not browned. Season with Salt and a squeeze of lemon. Turn the heat to medium-high, add the drained sprouts, and cook, tossing or stirring occasionally, until the sprouts are warmed through and starting to brown a bit. Add the bacon and toss. Check for seasoning and adjust as needed. My alteration: I used one slice of Sendick's all-natural bacon (no nitrates/nitrites/glutamates...etc.). I sliced it much more finely than the 1-inch pieces. I also drained much of the bacon fat out of the pan before adding the onions. I did leave enough in to add some good bacon flavor. I figure, if I want to make this again fairly soon, I probably don't need that much bacon fat all at once. ...I didn't add the lemon juice. Even with those alterations, this was one stellar brussels sprouts recipe. Enjoy. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
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DeMayonnaise		#11	[-]
Posts: 7036 April 29, 2011 1:31 AM FEAR THE VISOR! Reply Quote More My Recent Posts	LeviBooth wrote: DickieRay wrote: Levi, the recipe looks good. But, can't you just steam them and smother them in butter? Sure, but then you reduce them to a simple butter delivery system. What's wrong with that? mmmmmm.....butter..... I honestly don't care about this. Just bored at work and have a lot of desk warming time....
BKBucky		#12	[-]
Posts: 4909 May 2, 2011 6:47 PM Let Your Feet Stomp Reply Quote More My Recent Posts	Levi, I do something similar, but with out the balsamic vinegar. I'll give that a shot. I also add pancetta to the mix.
LeviBooth		#13	[-]
Posts: 10837 May 3, 2011 12:54 AM Reply Quote More My Recent Posts	I skip the balsamic as well, usually - how's the pancetta? Also, thanks for the pan recommendations - stellar results from the Vollrath, my new favorite...
buckydogg		#14	[-]
Posts: 262 May 5, 2011 4:46 PM Reply Quote More My Recent Posts	Here is another one that's pretty good: Ingredients 1 tablespoon salt 1 pound Brussels sprouts, trimmed and halved lengthwise 2 tablespoons olive oil sea salt and freshly ground black pepper to taste 4 slices bacon, chopped 1 shallot, chopped 7 cremini mushrooms, chopped, or more to taste 1 clove garlic, minced 1/4 cup cream sherry 1/2 cup heavy cream Directions Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly. Preheat oven to 475 degrees F (245 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon. While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
NumenLumen		#15	[-]
Posts: 10424 May 10, 2011 8:57 PM Shout, shout - let it all out. These are the things I can do without. Reply Quote More My Recent Posts	Cut in half. EVOO & S&P. Roast or grill until they caramelize just a bit. That's all you need to do.
Buddj4		#16	[-]
Posts: 6789 May 11, 2011 10:12 AM "I too, have never experienced a "meat raffle". I'm thinking about bringing the concept to Texas." Reply Quote More My Recent Posts	scoobs69 wrote: Sautéed Brussels Sprouts with (wait for it) Bacon and Onions: Remember that Alice Water's cookbook I mentioned here? This would be one of those "The Art of Simple Food" recipes. I made it on Easter Sunday, and it was...quite good. What you'll need: 1 lb. Brussels Sprouts 1TBLSPN Olive Oil 2 Slices of Bacon cut into 1-inch pieces. 1 Small Onion, diced 2 thyme or savory sprigs (gotta use fresh) salt to taste A squeeze of lemon juice (optional) finally chopped garlic (optional) The How To: Trim away any damaged outer leaves and cut off stems from the brussels sprouts. If the sprouts are very small, cut them in half; otherwise cut them into quarters. Cook sprouts until tender in abundant salted boiling water. Drain well. Heat a heavy pan over medium heat. Add olive oil and bacon. Cook the bacon until rendered and brown, but not crisp. Remove bacon with a slotted spoon. The fat, add the diced onion and fresh herb sprigs. Cook until onion is soft, but not browned. Season with Salt and a squeeze of lemon. Turn the heat to medium-high, add the drained sprouts, and cook, tossing or stirring occasionally, until the sprouts are warmed through and starting to brown a bit. Add the bacon and toss. Check for seasoning and adjust as needed. My alteration: I used one slice of Sendick's all-natural bacon (no nitrates/nitrites/glutamates...etc.). I sliced it much more finely than the 1-inch pieces. I also drained much of the bacon fat out of the pan before adding the onions. I did leave enough in to add some good bacon flavor. I figure, if I want to make this again fairly soon, I probably don't need that much bacon fat all at once. ...I didn't add the lemon juice. Even with those alterations, this was one stellar brussels sprouts recipe. Enjoy. Tried this one out the other night. Bueno!
CCBadger		#17	[-]
Posts: 5122 May 26, 2011 7:52 PM Reply Quote More My Recent Posts	Tonight, on the grill with olive oil, sea salt, and pepper wrapped in foil. Simple but some of the best I've ever had - a great nutty flavor. "There's something beautiful, so pure about Wisconsin beating the snot out of teams by running the ball down their throats"- Matt Hayes, The Sporting News
AKA TAW		#18	[-]
Posts: 13249 April 15, 2012 6:45 AM Den Mother Reply Quote More My Recent Posts	LeviBooth wrote: Over the past year, they've become a huge favorite at the house - even with the kids - thanks almost completely to the Bittman cooking method...they have the crispy/roasty outside leaves, with a mellow, artichokey, tasty interior that largely eliminates the 'bitter' issue. I usually skip the balsamic, use at your discretion - also, use a cast iron skillet if you have it, if not, most any oven-safe pan will do... And for stovetop timing, let the cut side get nice and browned before tossing into the oven - opnce in the oven, take them out and shake 'em a couple times, keeping an eye out to make sure they're not overcooked too much... Ingredients 1 pint brussels sprouts (about a pound) 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan 5 cloves garlic Salt and pepper to taste 1 tablespoon balsamic vinegar Method 1. Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper. 2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour. 3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm. Finally tried this and it was great, even if I did overcook them in the oven, as my entree wasn't quite done. I may try the onion/bacon variation, too. As an added bonus, you get to taste a cabbage flavor as a repeater - and I love cabbage! There's only two things in life, but I forget what they are. - John Hiatt, Buffalo River Home
Buddj4		#19	[-]
Posts: 6789 April 15, 2012 11:28 PM "I too, have never experienced a "meat raffle". I'm thinking about bringing the concept to Texas." Reply Quote More My Recent Posts	I really think 450 is too high in Levi's recipe. I think it should be closer to 350. Or maybe just lower the time in the oven.. See recipe below. You keep track of the days that you DO drink? Monsignor If you're drinking because your life is awesome, then you're doing the right thing. TheHeb Last Edited By: Buddj4 April 15, 2012 11:35 PM. Edited 1 times.
Buddj4		#20	[-]
Posts: 6789 April 15, 2012 11:47 PM "I too, have never experienced a "meat raffle". I'm thinking about bringing the concept to Texas." Reply Quote More My Recent Posts	Mrs. Buddj and I had these babies at a tapas restaurant in Greenwich Village over the weekend. What a mix of flavors! Roasted Brussels Sprouts with Apple, Crème Fraîche and Pistachios Serves 2 10 oz Brussels sprouts, tough stem removed and halved Extra virgin olive oil Kosher salt and freshly cracked pepper to taste 3 tablespoons balsamic vinegar 1 tablespoon honey 2 tablespoons pistachios, toasted and coarsely chopped 1/2 Fuji Apple, unpeeled and thinly sliced 1 tablespoon crème fraîche, or more to taste Preheat the oven to 450˚F. Toss the Brussels sprouts with enough olive oil to coat, a generous pinch of salt and pepper to taste. Meanwhile, in a small sauté pan, gently simmer the balsamic vinegar with the honey until the mixture has reduced and is slightly thickened, 3-5 minutes. Set aside. After 15 minutes, remove the Brussels sprouts from the oven, stir and rearrange with a spoon and test one with a paring knife. If the Brussels sprouts are not sufficiently charred or tender, return to the oven for five minutes. If they appear to be charring too much, reduce the oven temperature to 400˚F and continue roasting until they are knife-tender. When the Brussels sprouts are finished cooking, remove from the oven, transfer to a bowl, and add the pistachios and apple slices. Pour the reduced balsamic mixture into the bowl and toss to coat evenly. Transfer mixture to serving platter and top with a dollop of crème fraîche. Serve immediately, seasoning with more salt if necessary and more crème fraîche if desired. http://alexandracooks.blogspot.com/2006/12/alta-brussels-sprouts.html You keep track of the days that you DO drink? Monsignor If you're drinking because your life is awesome, then you're doing the right thing. TheHeb
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