A sweet and savory adaptation of brussels.
Despite my disliking of the American green grocer and it's questionable (and unknown) quality, one vegetable that I have taken such a huge liking to is brussels. I never really grew up eating them and I never really remember seeing them much in grocers, but they always had the stigma of being unsavory - 'eat your brussels', force feeding children. Here they are plentiful, cheap and delicious. Every second restaurant will serve them seasonally. Seasonal foods are all the rage. They are cooked many delicious ways, so when I spent time unemployed I learnt to cook well with them. A complete matter of trial and error. Undoubtedly, brussels must be cooked in good butter. Try it and die. But from this platform you can really start to play with sweet and also savory to build an amazing brussels dish.
I have named my brussels Brooklyn Brussels because I've spent a great deal of time cooking them out here, and also enjoying them at so many restaurants. I died when summer came round and they had been ripped from all of the menus around the city. But now as winter comes round, they are again everywhere and even more delectable.
I've cooked brussels as I always do and then added them to a salad that you can have warm or cold, served with mixed nuts and fruits, rice and egg.
Serves 4 – 6 people
1 Pound of Brussels
3 tbsp Butter
2 tbsp Pickapeppa Sauce ( a Jamaican Worcestershire)
2 tbsp Light Brown Sugar
2 tbsp Worcestershire Sauce
3 tbsp BBQ Sauce (smokey)
1 tbsp Burnt Sugar
Salt and Pepper (to taste)
In a hot cast iron pan, melt butter and start to cook the brussels. Using a cast iron pan will help brown and cook the brussels immediately. You want them to brown well before adding the sauces
Once they start to brown, add the wet ingredients, mixing well and follow with the dry ingredients. Turn down the heat from high to low and cook until the sauces really meld and cook through with the brussels. The smoky BBQ sauce will add a wonderful taste paired with bitter brussels and salt, the combination of all of the sweeter ingredients works wonders. These can be enjoyed as is, or as a side dish.
Brussels and Salad
This is to make more of a hefty meal, or a larger side serving. It's great for dinner parties, cheap and most of all, it's all senses engaging dish. Looks, smells and tastes good. The texture of the dish is curious too.
1/2 cup Mixed Fruit and Nuts
Balsamic Marinated Chicken
1 cup White Rice
While cooking the brussels, add the mixed nuts and let them heat and soften. Once done, combine with cooked white rice and toss. For some color and texture add 2 diced hard boiled eggs, keep the yoke soft if you'd like. It's runny and will mix beautifully through the salad. Serve either hot or cold.