brusselssprouts

Sriracha & Sesame Brussels Sprouts

1 lb Brussels Sprouts, trimmed
¾ cup Rice Wine Vinegar
2-3 Tbsp Sriracha
2 ½ Tbsp Brown Sugar
1 ½ Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds (I used bamboo smoked)
1 Tbsp Extra Virgin Olive Oil
Salt to taste

Depending on the size of your Brussels spouts, either cut in half, fourths or leave whole.  In a saute pan, heat olive oil.  Add Brussels sprouts, toss in olive oil and season with salt.  Begin to cook over medium/high heat, turning often to brown evenly.  It’s ok if they get a little crisp.  In a bowl, whisk together vinegar, Sriracha, sesame oil and sugar.  Once Brussels sprout are cooked through, turn down heat to medium/low and pour Sriracha mixture over the sprouts.  Toss to coat and turn up heat towards medium/high.  The sauce will begin to bubble, so be careful not too burn.  Once the sauce starts to reduce and get a little sticky to coat the sprouts, remove from heat.  Move to a serving dish and garnish with toasted sesame seeds.

A bounty of Brussels!

#divein #vegan #vegansofig #life #fresh #delicious

@Regrann from @texasfarmersmarket - @engelfarms has strawberries and Brussels sprouts. Which one would your Valentines prefer? #farmersmarket #eatlocal #austin #atx #brusselssprouts #strawberries #Regrann (at Texas Farmers’ Market at Lakeline)

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Creamy Parmesan & Brussels Sprouts Spread

12oz raw Brussels Sprouts
2 cups Milk
1 cup Parmesan Cheese, finely grated
1 Tbsp Butter
1 Tbsp Flour
½ tsp Lemon zest
Salt

In a saute pan, melt butter.  Add flour and whisk together, forming a rue.  Add milk to pan and mix with rue, bringing to a boil.  Chop Brussels Sprouts into ribbons, discarding any thick stems.  Continue to stir as sauce thickens.  Add cheese and stir in. Season to taste with salt.  Stir in lemon zest.  Spread on toasted bread and serve hot.

Shaved Brussels Sprouts Salad with Moliterno Black Truffle Pecorino, Toasted Hazelnuts & Meyer Lemon Dressing (inspired by The Frisky Oyster)

Meyer Lemons are rounder, sweeter and less acidic than traditional lemons, as well as a deeper shade of yellow.  Both Brussels Sprouts and Meyer Lemons are harvested during the winter, so this is a great seasonal salad. 

1 pound Brussels Spouts
2 ounces Black Truffle Pecorino (use plain pecorino if you’d like)
1/3 cup Hazelnuts
2 Meyer Lemons
1 Tbsp Sugar
1 Tbsp Water 
2 ½ Tbsp Olive Oil 
Salt
Freshly ground Black Pepper

Preheat oven to 350 degrees.  Spread hazelnuts on a baking sheet and toast in the oven until brown (tip: if they still have skins, after you’ve toasted them, add them to a paper bag and rub the outside of the bag until the skins fall off.)  

Remove lemon zest using a vegetable peeler.  Scrape any remaining pith (white substance) from the zest with a knife and discard. Bring a pot of water to a boil and blanch zest for 5 minutes. Juice lemons (with pulp) into a bowl (or a blender if you have one).  Add blanched zest, sugar and water.  Using a hand blender, blend ingredients until smooth. Continue blending and add 2 Tbsp olive oil in a steady stream.  Blend for another minute or so and set aside.  

Using a knife or mandoline, chop Brussels sprouts into thin ribbons, throwing out the thicker stalks.  In a bowl, toss with a 1 Tbsp Olive Oil to coat.  Season with salt and black pepper.   

Pile Brussels Sprouts on a plate. Use a vegetable peeler to shave pecorino onto salad.  Drizzle lemon dressing around the edges of the salad (you don’t need much!) and sprinkle with toasted hazelnuts.  

If you like the kimchi in our January salad, then you’ll love this healthful snack. Kimchi, one of our health food trend predictions for 2014, contains nearly half of your daily vitamin C, which will help keep you well during these colder months.  As always, we like to keep things local and use No. 1 Sons kimchi in DC and Philly, and Kimchee Pride in NY and Boston.

Ingredients:

  • 2 cups of of brussels sprouts (roughly ½ lb.)
  • ½ cup kimchi
  • 1/3 cup carrots, julienned 
  • 2 tbsp green onions, sliced
  • 1 tbsp grapeseed oil
  • 1 tbsp sesame seeds
  • 1.5 tsp sesame oil
  • Sriracha, to taste

Directions:

  1. Heat grapeseed oil in large steel pan or wok to high temperature
  2. Slice brussels sprouts in half and remove outer shells
  3. Place brussels in hot pan with oil and toast until browned, or lightly charred
  4. Add sesame oil and mix to coat brussels sprouts
  5. Put kimchi and carrots in pan for 10-15 seconds to warm. Toss with brussels
  6. Remove vegetables from pan and place in serving bowls
  7. Garnish with sesame seeds, green onions, and sriracha if desired

Yields 3 servings. Approximate calories per serving: 130.

It’s hard making Liver & Onions look sexy, but that’s what we’re having for #dinner. It’s one of our favorites, especially when it’s paired with crispy oven roasted #brusselssprouts and #bacon

#liverandonions #liver #onions #food #foodporn #foodpic #farmfood #farmfare #farm #farminthecity #calfliver

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Honestly my first time ever cooking HELL even eating Brussels sprouts, WTF have I been doing with my life?! I don’t know what they’re suppose to taste like but them bad boys were good! A very simple pan seared NY strip steak. Basted with thyme, garlic, and butter. Topped with a white wine and mushroom gravy. Recipe coming soon to my blog… #BGoodEatsAndTreats #ChefGoodly #NotARealChef #IJustLoveFood #AmateurChef #MmmMmmGood #FoodPorn #nofilter #iCook #OtherStuffRelatedToFood #Steak #BrusselsSprouts #Mushrooms

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