Tag Archives: Brussels Sprouts

Duck Chorizo Tacos with Brussels Sprouts Slaw

Duck Chorizo Tacos with Brussels Sprouts Slaw

I made my first batch of homemade fresh chorizo about three years ago, and I haven’t looked back once. The homemade is infinitely superior to the store-bought taste-wise, and no scary-sounding, unpronounceable ingredients either. Chorizo is almost exclusively made from pork shoulder (or so I thought!), and that cut is fatty enough that you don’t really need to hunt down fatback. Although you can, and it’s fantastic that way too!

Duck Chorizo Tacos with Brussels Sprouts Slaw

But, like I said, I had always thought pork had the market cornered on chorizo, only to find out I was happily mistaken – duck chorizo is a thing! So when Fresh Direct sent me a duck breast that was misshapen and didn’t look all that great for searing and slicing, I decided to run it through the meat grinder and try my hand at some duck chorizo.

Duck Chorizo Tacos with Brussels Sprouts Slaw

Wow. Yeah. It’s phenomenal! I opted for tacos, and I wanted to keep the tacos themselves on the simple side to really showcase the chorizo. So I’d been thinking a cabbage slaw, but saw these giant Brussels sprouts at the market and since Brussels sprouts are little cabbages, I decided to try it.

Duck Chorizo Tacos with Brussels Sprouts Slaw

As duck chorizo is and very well should be a thing, so should Brussels sprouts slaw. It was really fantastic! A tad more flavor than regular green cabbage, but it definitely didn’t overpower the duck flavor. This is definitely a repeat-worthy meal here. Enjoy!

Duck Chorizo Tacos with Brussels Sprouts Slaw

Source: Duck Chorizo is from Harold Dieterle’s Kitchen Notebook by Harold Dieterle; the rest is from yours truly

Ingredients:

CHORIZO:
1 lb. ground duck, doesn’t matter what cut just make sure the skin and fat is ground along with the meat
2 garlic cloves, minced
2 tbs sweet paprika
4 tsp chili powder
2 tbs ground fennel
2 tsp dried oregano
2 tbs sherry vinegar
Kosher salt

SLAW:
4 giant Brussels sprouts or their equivalent, trimmed, halved, and very thinly sliced across
Juice of half a lime
Kosher salt and black pepper
Slight drizzle of olive oil

8 corn tortillas, warmed
Minced cilantro, for garnish
Crumbled Cotija cheese, for garnish

Directions:
To make the CHORIZO, place the duck, garlic, paprika, chili powder, fennel, oregano, sherry vinegar, and kosher salt to taste in a large bowl. Stir to incorporate, then refrigerate for 4 to 6 hours.
Right before you’re ready to cook the chorizo, make the SLAW. Add the shredded Brussels sprouts to a mixing bowl and add the lime juice, plus salt and pepper to taste. Mix well and set aside until serving.
Place a large skillet over medium-high heat. Add a slight drizzle of olive oil (the duck has plenty of fat!) and once it’s hot, add the duck. Cook, crumbling with a spoon and stirring, until the duck is cooked through. Let cool just slightly before assembling the tacos.
To assemble the tacos, fill a warmed tortilla with the duck chorizo, then top with slaw and garnish as you like it – I kept mine simple with a little minced cilantro and crumbled Cotija cheese. Serve immediately.

Salmon over Mustard Braised Brussels Sprouts

Salmon over Mustard Braised Brussels Sprouts

It’s done! Here’s hoping your Christmas was happy, safe, delicious, and free of heated political discussions. Now we all turn to spending gift cards and thinking about our New Year’s plans, right?

Matt and I tend to keep things low-key on New Year’s Eve, usually small gatherings and sometimes it’s just us. As much as I love seeing friends on NYE, I’ve found it can also be very fun to have a romantic night with your love, too. Sometimes we’ve gone to nice restaurants, but some years we’ve stayed in and cooked a fancy meal.

Salmon over Mustard Braised Brussels Sprouts

This recipe made me think of that. It could not be more perfect for a romantic date. It’s seasonal, mostly light and healthy with a little decadence thrown in for good measure; it’s fancy-sounding and gorgeous to look at – it’ll remind you of dining at a fine restaurant, only more intimate and much less expensive.

It’s so delicious. Salmon and Brussels sprouts may sound like an odd pairing, but it really works. Wonderful contrasts of flavors and textures here, and the best part is that it’s so easy and fast to throw together! I highly recommend this for a date night, whether it be NYE or any random Saturday. Enjoy!

Salmon over Mustard Braised Brussels Sprouts

Source: adapted from Tyler Florence Family Meal by Tyler Florence

Ingredients:
4 thin slices of pancetta, chopped
½ lb. Brussels sprouts, trimmed and halved
2 tbs unsalted butter
1 large shallot, chopped
2 garlic cloves, minced
2 cups heavy cream
3 sprigs of fresh thyme
1 tbs yellow mustard
1 tbs whole-grain mustard
2 salmon fillets
Olive oil
Kosher salt and freshly ground black pepper
Handful of gourmet, kettle potato chips
Thyme leaves, for garnish

Directions:
Place a skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisped. Remove with a slotted spoon to a paper towel lined plate. Add the butter to the pancetta drippings, then the Brussels sprouts. Cook until the sprouts are tender and charred, then add the shallot and garlic. Cook 1 minute more, until softened. Add the cream, thyme sprigs, and both mustards. Stir to combine and cook over medium heat until reduced by half, about 10 minutes.
Meanwhile, preheat a smaller skillet over medium-high heat and drizzle in some olive oil. Season the salmon fillets with salt and pepper. Place the salmon in the hot skillet, skin side down, and cook until crisped, about 4 minutes. Flip and cook the other side another 2-3 minutes, until medium-rare inside. Remove to a plate.
To assemble, spoon half the Brussels sprouts mixture onto a dinner plate and place a salmon fillet on top. Place some potato chips on top of the salmon, then sprinkle the crisped pancetta over all. Garnish with thyme leaves. Repeat on a second plate. Serve immediately.

Roasted Brussels Sprouts with Vanilla Pecan Butter

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‘Tis still the season for Brussels sprouts, at least in my humble opinion, so today I shall share a potential side dish for your big holiday dinner, one that NEEDS to grace your table. If not for your Christmas dinner, then some other dinner, like on Thursday or something. Or tonight! These. Sprouts. Are. So. GOOD!!!

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I was about to write something along the lines of these being the best Brussels sprouts I’ve ever tasted, but I hedged a little; not because they aren’t indescribably delicious, but because it’s just SUCH a strong statement to say that any Brussels sprouts could, with any degree of real certainty, outdo sprouts topped with an obscene amount of prosciutto bread crumbs. Or sprouts nestled in with broccoli and scattered with bits of almonds. Or sprouts that have been deep-fried – really, yes, deep-fried!

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So you can see my hesitation to not quite go all the way there. But I can tell you with much certainty that this side dish is completely superlative. Vanilla in a savory dish is tricky, but it totally works here. It doesn’t scream vanilla by any stretch, it’s just an interesting and almost musky background note. The sprouts are perfectly charred, richly buttery, and the crunch of the pecans gives a lovely contrast to the softness of the Brussels.

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You really have to try this one. It’s easy, and so, so delicious.

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Source: Bobby Flay’s Bar Americain Cookbook by Bobby Flay

{One Year Ago: Greek Yogurt Pancakes}

Ingredients:
1 ¼ lbs. Brussels sprouts, trimmed and halved
2 tbs olive oil
Kosher salt and fresh cracked black pepper
1 vanilla bean
6 tbs unsalted butter, softened
¼ cup finely chopped toasted pecans

Directions:
Preheat the oven to 375 F. Put the Brussels sprouts in a large mixing bowl and toss with the oil, plus salt and pepper to taste. Spread them out in a single layer on a rimmed baking sheet. Roast in the oven until light golden brown and a knife inserted into the centers goes in without resistance, about 35-45 minutes.
Meanwhile, make the butter: split the vanilla bean and use a small paring knife to scrape out the seeds. Add the seeds to a small bowl with the softened butter. Add in the pecans, then season lightly to taste with salt and black pepper. Stir until well combined, then place the butter on some plastic wrap. Use the plastic wrap to shape the butter into a log, then encase it in the plastic wrap and refrigerate for 30 minutes. Bring it out about 5-10 minutes before you need to use it.
When the Brussels sprouts are done, remove from the oven and immediately transfer to a large serving bowl. Slice the butter off in small pats and immediately add them to the sprouts. Toss to melt the butter. Keep tossing until it’s all melted and all the sprouts are coated.
Serve right away.

Brussels Sprouts with Sherry Vinaigrette and Prosciutto Bread Crumbs

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Like most red-blooded American children of the ‘80’s, I hated Brussels sprouts growing up. Fortunately, back then the little cabbages weren’t the least bit trendy, and I probably saw them grace our dinner table less than five times in eighteen years.

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Contrast that with today, where Brussels sprouts have enjoyed quite the fifteen minutes of fame in high-end restaurants, best-selling cookbooks, cooking shows, and yes, food blogs. I’m not sure what today’s red-blooded American children are going to do! Parents, please weigh in: do children still hate Brussels sprouts? Or have they too come around to see the merits of these little beauties?

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One sure benefit of the Brussels sprouts craze is that there is much information and instruction on how to cook them properly. Honestly, they are at their best when seared and almost charred. Which is how they are prepared here. And this recipe really impressed me.

I’m sharing it as part of my November-getting-you-ready-for-Thanksgiving thing I’m doing on the blog, and I do think these would be quite at home at any Thanksgiving spread.

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Yes, this recipe requires three separate steps, but, but! All three steps can be done at separate times, and all three steps can be made ahead. The vinaigrette can be made up to three days ahead, the bread crumbs can be made up to two days ahead, and the sprouts themselves can be made several hours in advance. Assembly is a snap, and you can serve this at room temperature, so you can literally throw this together at the *very* last minute with no reheating even remotely necessary.

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And this side dish is so unbelievably delicious, it could easily upstage the turkey (well, okay, maybe not quite this turkey). Think about it: you’ve got perfectly browned and tender Brussels sprouts, doused in a tangy vinaigrette and then coated in this toasty, salty, porky crunch of the bread crumbs. It’s really amazing. Enjoy!

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Source: slightly adapted from The Mozza Cookbook by Nancy Silverton

{One Year Ago: Apple Cider Margaritas}

Ingredients:

PROSCIUTTO BREAD CRUMBS:
1/8 lb. prosciutto, cut into large pieces
1 tbs olive oil
½ cup fresh bread crumbs
¼ cup minced fresh parsley leaves
¼ cup minced fresh chives
3 ½ tbs minced fresh tarragon leaves

SHERRY VINAIGRETTE:
¼ cup sherry vinegar
2 tbs finely chopped shallots
1 tsp kosher salt
½ tsp black pepper
2 tbs olive oil

BRUSSELS SPROUTS:
1 lb. Brussels sprouts, stem ends trimmed, outer leaves removed, and sprouts halved
½ cup plus 1 tbs olive oil, plus more as needed
Kosher salt and black pepper, to taste
Half of a lemon

Directions:
First, make the PROSCIUTTO BREAD CRUMBS: adjust the oven rack to the middle position and preheat to 350 F. Line a plate with paper towels.
Place the prosciutto pieces in a mini food processor and pulse until finely ground. Combine the prosciutto and olive oil in a medium saute pan over medium-high heat. Cook, stirring frequently, until the prosciutto is brown and crisp, about 5 minutes. Turn off the heat and transfer the prosciutto with a slotted spoon to the prepared plate. Add the bread crumbs to the pan and stir to let them soak up the oil from cooking the prosciutto.
Scatter the bread crumbs on a baking sheet and place them in the oven to toast for 8-10 minutes, stirring once or twice during. Remove the bread crumbs from the oven but leave it on. Add the prosciutto and minced herbs to the baking sheet with the bread crumbs and stir to combine. Return the baking sheet to the oven for about 10 minutes, stirring them once or twice and keeping a careful eye (and nose!) to make sure they don’t burn. They should be golden brown and crisp. Set them aside to cool to room temperature. If not using right away, transfer to an airtight food storage container and store them in the refrigerator for up to 2 days. Bring to room temperature before using.
To make the SHERRY VINAIGRETTE, combine the vinegar, shallots, salt and pepper in a small bowl and let it sit for 5 minutes. Add the oil in a slow, steady stream, whisking constantly to combine. If not using right away, transfer to an airtight food storage container and refrigerate for up to 3 days. Bring back to room temperature before using.
To cook the BRUSSELS SPROUTS, put the halves in a large bowl, drizzle them with ¼ cup olive oil, season with salt and pepper to taste, and toss to coat evenly.
Heat the ¼ cup olive oil in a large skillet over medium heat until the oil is almost smoking, 3 to 4 minutes. Using tongs and working in 2 batches, place the Brussels sprouts cut side down in a single layer in the oil and saute them for 2 to 3 minutes on each side, until they are golden brown on both sides and tender but not mushy. Remove the sprouts to a bowl or plate as they are done. Repeat, using the last tbs of oil or more as needed, until all the sprouts are cooked. If not using immediately, transfer to an airtight food storage container and keep at room temperature until ready to use.
To assemble and serve the dish: drizzle the sprouts with the vinaigrette, starting with half and seeing if you need the rest. Squeeze a few drops of lemon juice over the sprouts. Transfer the Brussels sprouts to a platter and sprinkle them with the bread crumbs. Be very generous with the bread crumbs. Squeeze a few more drops of lemon juice over the bread crumbs and serve.

Almond-Roasted Brussels Sprouts and Broccoli #SundaySupper

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Welcome to Sunday Supper, where this week’s theme is Lighten Up the Holidays! I thought it very appropriate that this theme should occur two days after Halloween, when some of you are probably starting to overload on Halloween candy.

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Now, I’m fully aware, and I fully agree that the autumn/winter holiday season is a time for splurging, and you may have groaned a little when you read the theme. However, as someone who has taken to eating much healthier all around the past few months, I think it’s great to have a few dishes in your arsenal of tricks that aren’t so heavy, but are still completely delicious.

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Sometimes you need a lighter note to balance out all the richness. And this recipe delivers in a huge way. Tender-crisp vegetables, coated in a healthy-but-slightly-rich almond crumb, charred just enough… this little unassuming side dish is so yummy.

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I think it would be very much at home at your Thanksgiving table in a few weeks, or possibly for a holiday dinner party later in the season. A wonderful contrast and complement to the gravy-laden turkey and rich potatoes and cheesy green bean casserole. I happily ate this dish reheated for about three days after serving it for dinner. So good!

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And be sure you check out the rest of the fantastic, lighter holiday fare from my Sunday Supper cohorts!

{One Year Ago: Nacho-Topped Chili}
{Two Years Ago: Apple Pie Ice Cream, Apple Cider Cupcakes with Cinnamon Cream Cheese Frosting, Apple Jalapeno Cheddar Scones}

Source: In My Kitchen by Ted Allen

Ingredients:
1/3 cup sliced almonds
Kosher salt
1 lb. Brussels sprouts, trimmed and halved
1 lb. broccoli, cut into florets and trimmed to roughly the size of the Brussels sprouts halves
2 tbs olive oil
Grated zest of 1 lemon

Directions:
Preheat your oven to 450 F.
Put the almonds in a mini or regular food processor and pulse several times; you want them crumbly and chunky – do not make nut butter!
In a large pot, bring some water to a boil and salt it generously. Add the Brussels sprouts and cook for 2 minutes, then add the broccoli and cook 2 minutes more. Or, if you need to do this in batches, cook the Brussels sprouts for a total of 4 minutes and the broccoli a total of 2 minutes. Remove the vegetables with a spider or other large slotted spoon, or drain in a colander. Plunge into an ice bath or run under very cold water for about 30 seconds. Drain well.
Heat a large, cast-iron or other ovenproof skillet over medium-high heat for 5 minutes. Add the olive oil and then the vegetables, nudging the sprouts cut side down to encourage browning. Toss in the almonds. Immediately transfer the skillet to the oven and roast until the veggies are tender and golden brown with a bit of char on the edges, 5 to 7 minutes.
Add ½ tsp kosher salt and toss to combine. Sprinkle with the lemon zest and serve in the skillet.

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Fried Brussels Sprouts with Pecans and Capers

After three dessert posts in a row (and chili dogs before that!), I feel like I should post some vegetables.  Sure, these were fried vegetables, but they are healthy green veggies nonetheless.  So here they are!

If you were watching food TV a couple of years ago, chances are you probably saw Michael Symon debut these on some television show.  I saw it twice, once on the Rachael Ray Show and another on a Food Network special. And if I can be completely frank with you, I thought they looked a little weird, I think because I’m relatively new to the wonderful world of Brussels sprouts, and no that wasn’t a sarcastic statement. There really is a wonderful world of Brussels sprouts.

I absolutely despised Brussels sprouts as a kid, and it took me awhile to warm up to them.  But now, they are one of my favorite green veggies and I love to eat them all autumn long.  I test drove this recipe thinking it might work for a Thanksgiving side dish, and I’ve concluded that yes, it definitely would! They would be especially terrific for someone like me who does not have a double oven (sigh), because these are done entirely on the stovetop.  You should be warned, however, that these sprouts like to spit daggers when they hit the hot oil, so STAND BACK!

But they are so, so, so good, so worth the mess they create.  The oil curls the outer leaves and softens the core, and then you toss them in that flavorful Mediterranean-inspired vinaigrette with the honey and anchovies and nuts, and it’s just heaven in your mouth.  They taste very light for something deep-fried.  The only change I made was to insert pecans where the original recipe called for walnuts.  And typing that, I just realized I am getting to be a broken record in that respect.  Geez, I always sub in pecans when a recipe calls for walnuts!  Alright, one of these days, I will make a recipe just to leave the walnuts in.

Source: adapted from Live to Cook, by Michael Symon

Ingredients:
Canola oil, for deep-frying
1 garlic clove, minced
4 oil-packed anchovies, patted dry and chopped
1 red fresno chile, stemmed, seeded and minced
1/4 cup red wine vinegar
1 tbs honey
2 scallions, thinly sliced
1/2 cup pecan halves, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered lengthwise
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 tbs capers, drained and patted dry
Kosher salt and fresh ground black pepper

Directions:
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 F.
Make the vinaigrette: in a large bowl, add the garlic, anchovies, chile, vinegar, honey, scallions, pecans, and olive oil. Use a fork to mash up the anchovies, then whisk everything together. Keep the bowl near the stovetop.
Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. Drain on paper towels briefly, then add to the bowl with the vinaigrette.
To the last batch, add the parsley and capers. Give the contents of the pot a stir. When the color of the parsley becomes a deeper shade of green, about 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.

Roasted Brussels Sprouts with Apples, Onion, and Candied Pecans

November is officially here, which I must admit freaks me out a little bit. I mean, just yesterday it was August and I was at the beach! Where does the time go? But, nonetheless, here it is, which means that Thanksgiving will be here before you know it, and it’s getting to be menu planning time.

This may be a tad weird, but I actually enjoy menu planning. I love brainstorming about what I should or shouldn’t serve to my particular guests, if that side dish will compliment this main dish, and should dessert be on the richer side or should I serve something light?  Then there’s the wine pairings, which I find so much fun to research. Then I can spend a few blissful hours perusing cookbooks, magazines, and food blogs narrowing down the list and making notes on which particular recipes to use and making any necessary tweaks.  Is anyone else like that? I’m sure some of you are!

This is certainly one of the side dishes I’m strongly considering.  It is one of the better Brussels sprouts preparations I’ve ever eaten, one that actually threatens to upstage the turkey. And the supporting flavors in this dish just scream Thanksgiving and fall: roasted sweet onions, tart apples, and crunchy candied pecans that contrast so beautifully with the slight bitterness of the sprouts.

I must admit that I’ve served just this dish, alone, for dinner a few times, and every time we have inhaled it. Childhood Julie hated Brussels sprouts (of course!).  If this dish had made an appearance on any Thanksgiving table at which I’d sat before around age 23, I probably would have tried to just pick out the candied pecans! But today I will devour all of it, easily.  I definitely think you should consider inviting these sprouts to your Thanksgiving spread.

Source: adapted from The Meatball Shop Cookbook, by Daniel Holzman & Michael Chernow

Ingredients:
1 cup pecan halves
2 tbs honey
3 tsp kosher salt, divided
1 lb. brussels sprouts, trimmed and halved
1 large onion, cut into 1-inch pieces
1/4 cup olive oil
2 baking apples, such as Granny Smith, peeled, cored, and cut into 1-inch pieces
1/4 cup apple cider vinegar
Black pepper

Directions:
Preheat the oven to 325 F.
Grease a rimmed baking sheet. In a mixing bowl, toss together the pecans, honey, and 1 tsp salt.
Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and smell very nutty, about 20 minutes.
Remove the pecans from the oven and allow to cool. Try your best not to eat too many of them before the rest of the dish is cooked.
Increase the oven temperature to 425 F.
Place the brussels sprouts and onions in a 9×13 inch baking dish. Add the olive oil and 2 tsp salt and toss to coat.
Roast until the brussels sprouts begin to brown, 15-20 minutes. Add the apples, mix, and return to the oven. Continue roasting, turning every 10 minutes, until the brussels sprouts and onions are fully cooked and tender and the apples are beginning to brown, 20 to 30 minutes.
Remove the dish from the oven, add the vinegar, and toss to incorporate. Season with a touch of extra salt and top with the candied pecans (the ones you didn’t eat already, anyway!) and a generous sprinkle of black pepper. Serve immediately.