Brussel Sprouts

Olive oil and coarse salt on a baking sheet in the oven.

I've started going super lazy with them. LeBlanc's has them in steam bags. Nuke for 2 minutes, sautee over super high heat with butter and seasoning blend. Nice and charred and crispy outside, tender inside.

If not being lazy, I'll quarter them, brown some andouille or bacon, sautee them in the fat, and finish with some good balsamic.

Coat with olive oil and roast at 350 til soft. Coat again with mix of 1 tbl olive oil, 1 tbl fish sauce and 1 tbl this chili sauce. Broil until toasted. I usually put them over Kimchi fried rice.

Toss in bacon fat rather than olive oil and roast.

Fired chicken place here in Bham serves them as a slaw with the chicken. They mix sliced almonds in with it. It's pretty good and will have to get more details on how they do it.

Put them on the smoker in a cast iron skillet.

I slice 1/2 - 1 lb bacon (depending on how many sprouts I'm cooking) in about half inch strips. While the bacon is browning in the pan, I cut the sprouts in half, then season with sea salt and coarse black pepper. Once the bacon is cooked, I add the sprouts and stir so the bacon grease coats the sprouts. I put them in the oven and roast on 350 until soft.

Very simple.

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Fired chicken place here in Bham serves them as a slaw with the chicken. They mix sliced almonds in with it. It's pretty good and will have to get more details on how they do it.

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Domenica has a good brussel sprouts salad, as well.It's very good.

RECIPE
Brussels Sprout Salad

4 cups shaved Brussels sprouts, raw
1 cup toasted almonds
1/2 cup fresh dill, chopped
Salt to taste
1 cup pickled raisins (recipe below)
1/2 cup mustard vinaigrette (recipe below)
Pickled Raisins

4 teaspoons yellow and brown mustard seeds
1 cup sugar
3 Tablespoons rice wine vinegar
3 Tablespoons white wine vinegar
1 teaspoon crushed red chili flakes
2 bay leaves
10 ounces golden raisins
2 teaspoons thyme
2-inch sprig rosemary
2 teaspoons kosher salt
Mustard Vinaigrette

1/2 cup Creole mustard (you may substitute whole grain mustard)
1/4 cup Dijon mustard
1 Tablespoon thyme
1 Tablespoon dill
1 Tablespoon cilantro
2 Tablespoons sugar
2 cups olive oil
Salt to taste
1 cup rice wine vinegar

Pickled Raisins: Heat mustard seeds in a dry skillet on medium heat. Remove from heat once the seeds start to pop, approximately 2 minutes. Combine the toasted mustard seeds, 1 cup water and the rest of the ingredients in a small non-aluminum pan. Bring to a boil, then turn heat to low. Simmer 6-8 minutes until liquid has reduced by half. Let cool and store in the refrigerator.

Mustard Vinaigrette: Combine all ingredients in a mixing bowl and whip together.

Brussels Sprout Salad: Toss all ingredients for the salad and pickled raisins together, toss with the vinaigrette and serve immediately.

Serves 4-6

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Anyone have any other methods they use to cook these things

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Boil them in crab boil. THey come out like little spice bombs. I always throw them in my crawfish boils.

Momofuku Roasted Brussels Sprouts

2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
3 tablespoons chopped mint
2 pounds brussels sprouts (smaller ones are better)
Grapeseed or other neutral oil as needed, as needed (lots for frying, little for roasting)

Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.

Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half.
Cut any especially large ones in quarters.
Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.
To roast the brussels sprouts (recommended): Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat.
When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don't have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down.

Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color. To fry the brussels sprouts: Heat 11/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels.

Fry in batches that don’t crowd the pan -- be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges—i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn—remove them to a paper towel–lined plate or tray.

Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing to taste and cilantro leaves, and toss once or twice to coat.

Fish Sauce Vinaigrette
1/2 cup fish sauce (adjust to taste -- some fish sauce brands are saltier)
1/4 cup water
2 tablespoons rice wine vinegar
Juice of 1 lime
1/4 cup sugar
1 garlic clove, minced
1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar.

Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.