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Old 04-15-2010, 04:09 PM   #61
LJJ
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Default Re: Bistro Rufus

Sorry rufus. Brussels sprouts are filthy.
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Old 04-15-2010, 04:16 PM   #62
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Default Re: Bistro Rufus

Quote:
Originally Posted by LJJ
Sorry rufus. Brussels sprouts are filthy.

I used to think so too. Always bitter. But I swear this recipe is the GOAT. The acidity of the dressing, the heat from the pepper, the cunchy texture, unbeatable. Michael Symon is a genius.
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Old 04-15-2010, 05:10 PM   #63
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Default Re: Bistro Rufus

Im subscribing to this for later use. Whether it be just for the hell of it or if I'm trying to impress a girl by cooking for her.
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Old 04-15-2010, 06:51 PM   #64
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Default Re: Bistro Rufus

Quote:
Originally Posted by rufuspaul
Saw this dish on the Food Network show "Best Thing I Ever Ate". I made it last weekend and it was awesome. I'm always looking for ways to make Brussels sprouts more appealing because they're super good for you and they're in season.

Fried Brussels Sprouts

1 lb fresh Brussels sprouts, quartered
1/2 cup Italian parsley leaves
1/2 cup walnut pieces, toasted
2 anchovy filets, chopped
2 cloves garlic, chopped
2 green onions, sliced
1 serano pepper, minced
1/2 cup red wine vinegar
1/2 cup olive oil
salt and pepper to taste
oil for frying (I used canola)

Heat the oil in a large heavy pot to 375. Working in batches fry the Brussels sprouts for 3 min. Remove and drain on paper towels. Throw the parsley in the last minute of the last batch. Whisk together remaining ingredients to make a viniagrette. Toss in the Brussels sprouts and walnuts and serve.

hmmn, sounds good. Personally, I love roasted brussels (or pretty much any veggie). just add some onion, garlic, evoo, salt and seasoning and throw it in the oven and forget about it.
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Old 04-15-2010, 07:44 PM   #65
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Default Re: Bistro Rufus

Quote:
Originally Posted by boozehound
hmmn, sounds good. Personally, I love roasted brussels (or pretty much any veggie). just add some onion, garlic, evoo, salt and seasoning and throw it in the oven and forget about it.

Roasting seems to bring out the best in certain veggies. Broccoli, cauliflower, turnips and most root veggies are great roasted.
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Old 05-29-2010, 03:44 PM   #66
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Default Re: Bistro Rufus

Bistro Rufus needs to make a return
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Old 06-01-2010, 11:47 AM   #67
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Default Re: Bistro Rufus

Rufus I need a couple of good meal ideas that would go well with Sauvignon Blanc.
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Old 06-01-2010, 12:03 PM   #68
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Default Re: Bistro Rufus

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Originally Posted by Dasher
Rufus I need a couple of good meal ideas that would go well with Sauvignon Blanc.

Do you have a Trader Joe's near you Dash?
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Old 06-01-2010, 12:09 PM   #69
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Default Re: Bistro Rufus

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Do you have a Trader Joe's near you Dash?
Kinda.
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Old 06-01-2010, 12:43 PM   #70
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Default Re: Bistro Rufus

I've been stocking up on some of their frozen stuff and you can make some pretty good summer meals quickly and without much fuss. Here's one that would go with Sauvignon Blanc:

Pot Sticker Soup

6 cups chicken or vegetable stock
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 package TJ's frozen pot stickers
1 package TJ's frozen Asian vegetables
1 cup shredded carrots

Mix the stock, soy sauce and vinegar together and bring to a boil and then simmer. Add the potstickers and veggies and cook until tender, about 20 min. When serving I drizzle a little sesame oil on the soup and add a dash of hot sauce.
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Old 06-01-2010, 12:46 PM   #71
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Default Re: Bistro Rufus

I've found that Sauvignon Blanc lends itself well to fish dishes. The Dover Sole and poached red snapper dishes go particularly well with the New Zealand varietals.
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Old 06-01-2010, 01:40 PM   #72
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Default Re: Bistro Rufus

Here's a good summer side dish.

Zucchini Carpaccio



4 or 5 medium zucchini
fresh lemon juice
olive oil
ricotta cheese
fresh herbs
salt and pepper

Thinly slice the zucchini and arrange on a plate. I use one of these to slice them paper thin:



Mix equal amounts of olive oil and lemon juice and whisk together, pour over the zucchini. Dot the plate with spoonfuls of ricotta. Season with salt and pepper and some fresh herbs (I usually use basil or mint).
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Old 08-06-2010, 06:59 PM   #73
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Default Re: Bistro Rufus

B
U
M
P

we can't lose this thread lol
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Old 02-15-2011, 11:23 AM   #74
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Made a dish similar to this on Sat. for an early Valentine's dinner.

Trader Joes sells these great little racks of lamb from New Zealand that are fairly inexpensive and quite tasty. I took one and cut it into individual chops, pan seared and served with a garlic herb butter over a parsnip puree.

6 small lamb chops cut from the rack, bone in.
several sprigs of thyme and rosemary
olive oil
salt
pepper
herb butter (recipe follows)
parsnip puree (recipe follows)

Heat a few tablespoons of olive oil in an iron skillet over medium low heat. Add the rosemary and thyme and let it flavor the oil for a few minutes. Remove the herbs and crank the heat up to high. Season the chops with salt and pepper and cook to desired temperature (3-4 min. per side for med. rare) making sure to get the pan hot enough to produce some nice browning. Remove to a warm plate, top each chop with a slice of the herb butter, cover loosely with foil and allow to rest 5 min. before serving. Serve 2 or 3 chops per plate over the parsnip puree and garnish with sauteed fresh veggies.

Herb Butter

1 stick unsalted butter, room temperature
1 clove garlic, minced
hand full of mint, chopped
hand full of parsley, chopped

Mix all the ingredients, form the mixture into a tube shape and wrap in plastic wrap. Place in the refridgerator for a few hours. When ready cut thin slices and place on the chops. Left over butter can be kept in the freezer.

Parsnip puree

6 large parsnips
1 celery root
1 cup heavy cream
1 stick unsalted butter
1 tsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
salt
pepper

Peel the parsnips and celery root and cut into even sized chunks. Place in a pot, cover with cold water and bring to a boil. Cook for 20 minutes or until fork tender. In the meantime heat the cream, butter, brown sugar, cinnamon and nutmeg in a sauce pan over low heat until the butter is melted and the sugar has dissolved. Drain the parsnips and celery root in a collander and mash with a potato masher or run through a food mill or ricer. Stir in the cream mixture and season with salt and pepper.
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Old 02-15-2011, 02:14 PM   #75
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Default Re: Bistro Rufus

your recipes are going to get me laid. thank you kind sir, please post more.
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