Monday, September 7, 2009

Flank Steak, Blue Potatoes, & Seared Braised Brussels Sprouts

Even though I haven't been in my own kitchen for a couple of days I haven't lost it.

One of the best dinners of summer.

Ever since the deep fried brussels sprouts at Bar Symon, I carve those little cabbages. Tonight I made me own after buying local ones at The Anderson's.

My recipe brussels sprouts with help from my Asparagus to Zucchini cookbook:

Trim ends & peel away first two layers of brussels sprouts outer shell. Blanche for 2 minutes. Put in medium bowl of cold water and ice cubes for two minutes. Remove from ice bath to dish rag. Let dry. When ready to cook, cut in halves. Bring cast-iron pan to med-high heat. Add olive oil. Add brussels sprouts when oil simmers. Sear for 5 minutes or until sprouts are blackened. Add sherry vinegar & remove from heat. Let sit 5 minutes. To finish add parm cheese. Tasty treat!

1 comment:

  1. Sounds great! I also enjoy brussel sprouts caramelized in bacon fat. The brussel sprouts have a nice smoky flavor and tender texture.