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.
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.
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.
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.
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.
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.
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.
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).
Re: Bistro Rufus
