It’s that time of year. The time when a young man’s fancy turns to Brussels sprouts! Mine particularly because I have a particularly scary Brussels Sprouts video I pull out this time of year. Sure it’s a re-run. But if I can sit through A Charlie Brown Christmas every year for 40 years you can sit through my Halloween video one more time!
To accompany this video I do have a new recipe though. Brussels Sprouts and Chorizo by Bill Kim of Chicago’s Belly Shack. It comes from Lucy Lean’s new cookbook Made In America: Our Best Chefs Reinvent Comfort Food, and I whole-heartedly recommend both the recipe and the book. Because this recipe proves there are lots of great ways to cook Brussels sprouts.
In this video I am Braising the Brussels Sprouts with Pancetta & Balsamic. CLICK here for a printable recipe. But Bill Kim’s recipe sees the little buggers sauteed in a hot pan and married to something sweet and something spicy. It’s this unusual combination of Asian-Latin flavors (including chorizo) that make this recipe so interesting. I recently served it as a first course at a dinner party. But frankly, I’d eat this all on it’s own as a meal. It’s an extremely easy preparation, but there are a few tricks. A good hot pan ensures you’ll get good caramelization on the outside without cooking the insides to a smelly pulp! So make the jump and watch the video.
The Foodie Film Festival continues! We were given extra time this week in the FoodBuzz Project Food Blog contest to get our videos ready for their close-up. But since I already posted mine before I was given that information (which you can see here), I decided to keep with the video theme for all my posts this week. So I am bringing back a few oldies but goodies, and calling it a Foodie Film Festival! Today I have a horror film. The nemesis in this little flick is Brussels sprouts.
While I had a lot of fun making them the “bad guy” in this video. I have a disclosure to make, I actually love Brussels sprouts. Still, many people despise them. So it seemed funny to present them as everyone’s worst nightmare. People are afraid of them because they are often prepared in a horrible manner…boiled.
Boiling is the wrong way to go when in comes to this vegetable. This is because they are technically a cruciferous vegetable. Which is a fancy way of saying cabbage. As we all know, boiled cabbage can be stinky and mushy. So too, Brussels sprouts. In fact, in French they are called les choux de Bruxelles, which means cabbages of Brussels. So all the mistakes people make cooking cabbage can be amplified in these “little cabbages”!
Happy Halloween! In keeping with the season I have a tricky treat for you. This treat is in the form of a mini-horror film I call Brussels Sprouts: The Revenge Of Farmer John! Click here or on screen grab below to watch film.
You might call it Brussels Sprouts: All Smelly and Green. Because be they supernatural or merely tricky to cook. I say they are indeed a treat most any time of the year.
But itâ€™s true many people are afraid of Brussels sproutsâ€“ even horrified because they are often prepared in a horrifying mannerâ€¦boiled.
Boiling really does not suit Brussels sprouts. That is because they are technically a cruciferous vegetable. Which is a fancy way of saying cabbage. As we all know, boiled cabbage can be stinky and mushy. So too, Brussels sprouts. In fact, in French they are called les choux de Bruxelles, which means cabbages of Brussels. So all the mistakes people make cooking cabbage can be amplified in these â€œlittle cabbagesâ€!