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! Brussels Sprouts and Chorizo.
Brussels Sprouts and Chorizo
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 its own as a meal. It’s an extremely easy preparation, but there are a few tricks. A good hot pan ensures you’ll get a good caramelization on the outside without cooking the insides to a smelly pulp! So make the jump and watch the video.
Brussels Sprouts and Chorizo serves 6 CLICK here for a printable recipe
- 2 T vegetable oil
- 3 T unsalted butter
- 1 1/2 lb brussels sprouts, peeled then quartered
- 1/3 lb mexican chorizo
- 1 lime, juice only
- 1/4 c brown sugar
- 1/4 c asian fish sauce
- 1/2 T sambal oelek
- 1/4 c fresh cilantro leaves
- 1/4 c crushed tortilla chips
Make the Brussels Sprouts and Chorizo: In a wok or large skillet, heat 1 tablespoon of the oil and 1 table spoon of the butter. saute the sprouts in batches over medium-high heat until tender and caramelized. Cool and set aside.
In a small pan, saute the chorizo until cooked through. Strain off the excess oil and cool.
In a small bowl, pour the lime juice over the brown sugar and mix to dissolve. Add the fish sauce and sambal. Add 2 to 3 tablespoons of water as needed to balance.
Prior to serving, heat the remaining tablespoon of oil in a large saute pan. Add the chorizo and saute for 1 minute. Add the Brussels sprouts and heat until warm. Add half the lime-sugar mixture, adding more as needed to taste. To finish, stir in the remaining 2 tablespoons butter until melted.
Divide among 6 bowls and garnish with cilantro leaves and tortilla chips.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
Brussels Sprouts and Chorizo
Brussels Sprouts and Chorizo
How wonderful! Happy for you, but happier for ME because I will get to buy, read and cook this book. Looking forward to seeing you at Camp Blogaway.
Congrats GREG!! May I donate a few backyard chicken eggs for your cause???
[K]
Greg:
So excited about this idea for you! I LOVE savory pies. They are a great solution for dinner and when made small can be a great, fun party bite.
I am pre-ordering a copy…signed by you obviously!!!
Amelia
Well Done!
So, I get this news the same day I find out my brother is going to move out of LA. There go my dreams of visiting for a taste test. But seriuosly, what a fabulous idea. You are doing a true service to our country, and I love the mock cover. Amazing. xoxo
I absolutely love the cover of this new book. I also love the brilliant notion of a cookbook solely dedicated to savory pies. I’m really looking forward to reading it. Is it November yet?
Your description is perfect. Savory pies are pure comfort food. A warm fuzzy. Can’t wait to read/use it 🙂
I would have opened the cookbook just on that photo alone! Now I love savory pies and I would buy it because it is from a pro like you.
Congrats! That is an awesome topic for a book — love the cover.
Terrific concept Greg! Wishing your much success.
I just read Maureen’s review…bravo!
LL
LOVE everything about savory pies + can’t wait to watch the progress on your book!
A very neat theme for a cookbook, this is terrific!
…and the mock cover looks great, Greg. I can’t wait to see what you dream up.
I don’t have to eat another sweet bite until the end of my life, but savory pies, pastries, and quiches will be my undoing:) I cannot wait to see what delicacies you will offer to the world. And I am waiting to judge you against my mother who is r=the reigning queen of the savory pies:)
I am so happy for you and wish you calm waters and best winds in this endeavor!
put my name on the list for an autographed copy.…thank you.
Congrats Greg! I have loved chicken pot pie since childhood…it’s time I venture out of that comfort zone and I can’t wait for your book.
Congrats!!! If you ever slum it down to San Diego, try the “Chicken Pot Pie Shop”… It’s a legend.
Greg — Many congrats on the book! I know it will be absolutly wonderful and witty and filled with delicious savory pies. Looking forward!
Thrilled with your topic! It’ll be fab. I can’t wait. Congrats again. See you soon…
Greg, I’m so stinkin excited for this cookbook! Let me know when you are taking pre-orders!
I have a $75 gift certificate to William Sonoma and am thinking of buying the Breville mini pie maker — comments? It’s electric. Silly idea?
Congratulations Greg! I’m looking forward to the release of your book. Pies are sure comfort food for me. Although I have yet to really master a good crust, I LOVE both savory and sweet (especially fruit filled) pies. Fantastic news!
Can’t wait to see the book on the shelves. I’ll be following your progress!
I absolutely love that you’re tackling this subject!! Savory pies are the ultimate, I ate them all the time when we were in London. If you need some pie history tidbits for the sidebars, let me know… I’ve got them in droves!
I’m looking forward to your book and the inspiration it will bring.
Good for you Greg! I can’t wait to have more little teasers. I do admit to loving savoury over sweet pies any day!
Fantastic! I can’t wait.
of all people, YOU should write a cookbook. and I shall buy it. then I shall enjoy pie!
*congrats*
I cannot think of a better subject. The photo is lovely! So excited for you, Greg. and p.s. if you want to send me an advance copy, I’d be happy to review it on the blog. Maybe do a giveaway? Help get the word out further…
CONGRATULATIONS again Mr. Greg…I cant wait to see how it all unfolds
Great news Greg! Very happy for you 😀
So excited this is the subject of the book. I l‑o-v-e‑d all the savory pies you’ve blogged about. Bravo!
I love equating a savory pie to a well loved blanket. A good pie for dinner is like a cuddle. 🙂
Bring it on.…congratulations Greg!
greg: AMAZING! looking forward to following along!!!
Greg, that’s terrific news! I’m sure I will be just one of many who will quickly get in line for a copy. 🙂
did i tell you congrats yet? oh I think I did, but let’s do it again.
Glad you are doing a cookbook, about time!
Looking forward to this! I’d much rather have a savory pie than sweet.
LOVE IT!!!