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Question on Brussels Sprouts
Posted on 6/26/13 at 8:11 pm
Posted on 6/26/13 at 8:11 pm
How would you cook them if you are having them with steak?
Posted on 6/26/13 at 8:13 pm to biggsc
There's a good recipe in the recipe thread. I'll bring it down.
Posted 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.
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.
Posted on 6/26/13 at 8:16 pm to OTIS2
Sounds dang good, thank you
Do you like to use the fresh ones or the frozen?
Do you like to use the fresh ones or the frozen?
Posted on 6/26/13 at 8:17 pm to OTIS2
Cooking them until tender is a 15 minute process, more or less. Use a fork to test the done ness for your taste.
Posted on 6/26/13 at 8:18 pm to biggsc
Fresh, fresh, only fresh. Cut them into halves and quarters depending upon size.
This post was edited on 6/26/13 at 8:19 pm
Posted on 6/26/13 at 8:19 pm to biggsc
Fresh are better than frozen
Posted on 6/26/13 at 8:22 pm to biggsc
Roasted in oven with olive oil
The recipe posted sounds much better than how I do it
The recipe posted sounds much better than how I do it
Posted on 6/26/13 at 8:23 pm to LoneStarTiger
a touch of fish sauce and some minced garlic is good as well
Posted on 6/26/13 at 9:17 pm to Rohan2Reed
Posted on 6/27/13 at 12:44 am to biggsc
google asian brussel sprouts tigerdroppings.
really easy and tastes great. brussel sprouts is probably my #1 veggie
really easy and tastes great. brussel sprouts is probably my #1 veggie
Posted on 6/27/13 at 12:53 am to biggsc
quote:
fresh ones or the frozen?
I can't think of anything that is better frozen than fresh. Except ice.
Posted on 6/27/13 at 12:53 am to biggsc
quote:
fresh ones or the frozen?
I can't think of anything that is better frozen than fresh. Except water when I want ice.
This post was edited on 6/27/13 at 12:54 am
Posted on 6/27/13 at 7:05 am to ksayetiger
A good one - the fried ones from la boca.
Posted on 6/27/13 at 7:51 am to biggsc
Sometimes I fry brussel sprout leafs and make brussel sprout "chips." It takes seconds, although I'd do it in a wok or something with high sides because the water cooks out fast and can make a mess.
I just add some kosher salt.
I just add some kosher salt.
Posted on 6/27/13 at 10:11 am to biggsc
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.
They will have a much-improved Flavor.
Posted on 6/27/13 at 10:16 am to Jones
quote:Better results when spelled correctly.
google asian brussels sprouts tigerdroppings.
Posted on 6/27/13 at 10:30 am to biggsc
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.
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.
Posted on 6/27/13 at 10:36 am to biggsc
SUB's Asian way.
There's no other way. They're outstanding.
There's no other way. They're outstanding.
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