OTIS2 LSU Fan NoLA Member since Jul 2008 34393 posts Online
re: Question on Brussels SproutsPosted by OTIS2 on 6/26/13 at 8:15 pm to biggsc
1lb. of Brussels Sprouts 1 medium shallot, minced 3 T. unsalted butter 3 T. Extra Virgin Olive Oil(probably a few more T. will be required to finish the dish) Sea salt and fresh pepper to taste
Melt the butter and 1 T of olive oil in a good oven proof skillet. Add the shallot and sauté over med heat until translucent. Add the Brussels sprouts and remaining olive oil. Cut heat to med high and toss well. Add more oil if needed and sauté until a bit of carmelization occurs and sprouts are getting tender but not too soft. Pop in a 400 degree oven for 4 or 5 minutes if you wish (with a few more T. of oil if the dish appears a bit dry). Season to taste with fresh pepper and sea salt. Darn good side for a steak.
Cut off the tough ends of Fresh Brussel Sprouts. Drop through the chute of a Food Processor, using the Slicing Blade. Saute with one minced Shallot, a few sliced garlic cloves, Seasoning, in Coconut Oil. They will have a much-improved Flavor.
Here is a different view, although roasted brussel are very good. Since you are having a huge steak, why not lighten the load a bit with a brussel sprout salad.
Trim the ends, and run through a slicer on your food processor. Combine the brussel sprouts with a minced red chile, a minced shallot, some garlic, and a lemon vinaigrette. Toss in some roasted hazelnuts.