Monday, April 4, 2011

Brussel Sprouts



The first time I made brussel sprouts, I wanted to like them, but I didn't.  After I learned the technique of caramelization via sugar & salt, I made them again, and everyone in the Red Kitchen loved them....except Sasha the picky one.

All you need is:
  • Frozen or fresh brussel sprouts
  • Canola Oil
  • Natural Sea Salt
  • Natural Cane Turbinado Sugar 
Directions:
  1. Heat a thin swirl of oil in your pan.  Toss in the brussels.  Sprinkle with salt & sugar.
  2. Let them cook at a high heat for a little while; toss frequently with your spatula.
  3. Reduce heat to low and let caramelize, stirring occasionally.
Here they are again with a broiled flat iron steak.  And again, on the flat iron cut, the April 2011 Cooking Light called this "specialty cut very tender" and "the darling of savvy butchers."  Just always remember to cut across the grain like you would with a flank steak!

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