I must apologize for not posting yesterday. I worked a 9am-6pm shift at work and all i wanted to do was come home and sit mindlessly. While I made no commitment to post every day, it is my goal to and thus I will need to adjust to posting after a full day’s work.
Today’s cut up is inspired by a couple of different things. First of all, I wanted to try a recipe out of a particular cookbook. As I mentioned before, Alton Brown, of Food Network fame, is really my cooking idol. I have 4 of his cookbooks, all three “Good Eats” volumes as well as “I’m Just Here for the Food.” I must admit that I have failed to appropriately utilize these books and I wanted to do so. I realized while making the macaroni and cheese from my last post that I needed a vegetable to accompany it. We had some Brussels sprouts in the fridge and decided to look up the section in his “Good Eats” books where he prepares them and try my hand. Unfortunately, upon finding the chapter I realized there were two options: a simple recipe that uses no flavor-ants whatsoever (which we usually do, just salt and oil), or a grilled application. This reminded me of the second thing that I wanted to cut up. I love just about everything prepared on the grill outside. And while I love the cold wet weather, I don’t like the forced indoor cooking. So I decided that my attempt at a cut up would be to use his grilled recipe but adjust the cooking method for indoors. This meant finding a vessel that could provide sustained, high-heat and good direct contact. The answer: our new cast iron skillet.
After determining the method, and locating the few spices necessary, the rest was quite simple. The dry mustard offered a nice note that pulled the mac n cheese and the Brussels together. The paprika gave a nice smoky finish to each Brussel and best of all it was like a Southern Summer cookout, all indoors.
Smoky Brussels Sprouts
- 1 pound Brussels sprouts
- 2 Tbs olive oil
- 2 cloves minced garlic
- 1 tsp dry mustard
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- Heat a cast iron skillet over medium-high heat
- Trim the stem off of each sprout and microwave, uncovered, in a bowl for three minutes
- Add the oil, salt, pepper, mustard and paprika and toss to coat
- Cook in the skillet, stirring regularly, until the sprouts are cooked through. This took about 7 minutes for me but it could take up to 10 depending on the size of the sprouts you are using
- Serve warm, tossing in a little more oil in the same bowl if necessary
This recipe was adapted from “Good Eats, Volume 3” by Alton brown