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Unread 12-09-2012, 10:38 PM   #4
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I love Brussels sprouts, but, they have to be fresh, or really high quality frozen ones. If I can, I get the ones on the stem.

normal prep for all dishes. I clean out the larger outer leaves, and cut the stem flush with the bottom of the the lowest clean leaf. I then place in ice water until I am ready to prepare them and cook them. I do not like to let them sit exposed to air.

On the Grill:
Simply take some larger sized ones, or if you have a from mat, the smaller ones are better. Cut in half and toss in a good olive oil. Then place on very hot grill and sear/caramelize. Then remove, sprinkle with kosher salt and serve. This works great on cast iron as well.

Make slaw with it, instead of cabbage, use Brussels Sprouts

Oh, I love to slice it up and make pastrami or brisket hash, add some taters, onions and the sprouts, so good.

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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