Do You Hate Brussels Sprouts? This recipe might help overcome your senseless prejudice...

Discussion in 'Food & Cooking' started by mikelm, Nov 28, 2013.

  1. mikelm

    mikelm

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    Stir-Fried Brussels Sprouts in Mustard Sauce

    1/3     cup       Dijon mustard

    1        Tbsp     honey

    3        Shallots, sliced thin

    2        cloves   garlic, minced

    2        Tbsp     butter

    1        Tbsp     EVOO     (h/t Rachel)

    1/2     cup       dry sherry

    1-1/2  pounds  Brussels sprouts, trimmed and halved

    1        cup       chicken stock

    S & P

    Mix the mustard and honey, set aside

    Heat the butter and oil in the wok over medium heat; add the shallots and garlic, stir for three minutes

    Add the sherry, stir 5 min or so, until almost evaporated

    Turn heat to high, add sprouts and broth, bring to boil

    Lower heat to medium; cover tightly, cook 13-15 minutes until sprouts are tender

    Uncover, heat back up to high, add mustard/honey, stir 1-2 minutes

    Salt and pepper to taste, serve immediately

    Actually this didn't cure my dislike for sprouts. I still hate 'em.  Except when they're fixed this way -  these I can eat all day.

    Mike   /img/vbsmilies/smilies/thumb.gif

    Incidentally, this is the season when Trader Joe's sells Brussels sprouts still on the stalk. Fun way to get them.

    Have a nice turkey!

    M
     
  2. bubbamom

    bubbamom

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    The ONLY way Brussels sprouts are edible is pickled in a Bloody Mary. ;-)
     
  3. goldilocks

    goldilocks

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  4. kaiquekuisine

    kaiquekuisine

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    It isnt senseless prejudice , you can truly hate brussel sprouts , because you don´t like their taste. 

    Im not a fan of brussel sprouts , unless of course you add in a whole lot of salt , bacon , bacon grease , and alot of sauce ( maybe some curry ) , to disguise its original taste completely XD. 
     
  5. koukouvagia

    koukouvagia

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    They're not my favorite in taste but I quite like their texture and they're pretty at least so I do eat them.  I recently found a method of tossing them in olive oil and balsamic vinegar and roasting them with garlic in the oven.  The vinegar does wonders.
     
    Last edited: Nov 29, 2013
  6. kaiquekuisine

    kaiquekuisine

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    KK i think ill try that XD. 
     
  7. flipflopgirl

    flipflopgirl

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    x3 KK!

    mimi
     
  8. koukouvagia

    koukouvagia

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    Forgot to say, adding a touch of maple syrup balances out the vinegar.
     
  9. nicko

    nicko Founder of Cheftalk.com Staff Member

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    What???? Must be a Midwest thing but me, my family we love Brussel sprouts. Just halve them and fry them in butter with some salt and pepper.
     
  10. dillbert

    dillbert Banned

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    not limited to the midwest (g)

    looks like:

     
  11. mike9

    mike9

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    I love Brussels Sprouts - blanched then halved and sauteed in bacon drippings and finished with a little balsamic and don't forget the bacon!!!  They are specially good with venison and/or beef.
     
    Last edited: Nov 29, 2013
  12. kaiquekuisine

    kaiquekuisine

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    Everything with bacon tastes better :p
     
  13. kaneohegirlinaz

    kaneohegirlinaz

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    Both DH and I dislike the little cabbages as my sister and I use to call then as kids... this has been our only Brussels Sprout dish either of us will eat, and like it

    BUT

    I might consider trying it the Mid-west-way 

    ANYTHING in bacon and bacon fat is okey-dokey in my book, for-sure!
     
  14. mikelm

    mikelm

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    "a method of tossing them in olive oil and balsamic vinegar and roasting them with garlic in the oven."

    All right Koukou', you've talked me into another B sprout attempt.  Who knows, maybe I'll wind up healthy after all. You recommend 350*, or higher? Mince the garlic and sprinkle?

    Mike  /img/vbsmilies/smilies/wink.gif
     
  15. chefedb

    chefedb

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    I love them with sauteed bacon, shallot and garlic
     
  16. koukouvagia

    koukouvagia

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    Yes, 350F.  I toss them in a bowl with minced garlic (I grate it with a zester), olive oil, balsamic vinegar, salt/pepper and a touch of maple syrup.  Cut side down and then flip over half way through.  The balsamic and syrup caramelize quickly so you're not in danger of overcooking.
     
  17. chrisbelgium

    chrisbelgium

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    I love Brussels sprouts the simplest way best:

    - blanched on the whole for 8-10 minutes or until just barely done, then cool asap in icecold water to keep the color nicely green and to stop the cooking process.

    - sweat a shallot in butter (optional is a little bacon added), add sprouts, add s&p and a lot of nutmeg, imo a must on Brussels sprouts. No real cooking, more warming up for a short while.

    Delicious! Love my Brussels sprouts mostly with pork.

    BTW; some people put sprouts on in cold water to get them blanched. Please plunge them in boiling water, makes such a difference in taste and color.
     
    Last edited: Nov 30, 2013