I love the way this recipe from Bill Kim (Belly Shack- Chicago) takes a traditional vegetable like Brussels sprouts and gives it an Asian-Latin flavor infusion.
Brussels Sprouts and Chorizo
Print This Recipe Yield 6Source From Bill Kim- Made In America by Lucy LeanPublished
Ingredients
- 2 tablespoon vegetable oil
- 3 tablespoon unsalted butter
- 1½ pound brussels sprouts, peeled then quartered
- ⅓ pound mexican chorizo
- 1 lime, juice only
- ¼ cup brown sugar
- ¼ cup asian fish sauce
- ½ tablespoon sambal oelek
- ¼ cup fresh cilantro leaves
- ¼ cup crushed tortilla chips
Directions
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 limejuice 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.
Hi there! Just a quick note to let you know we are running a cocktail contest on our Facebook page. Feel free to enter with one of your delicious and original recipes! The best one gets a prize! Entries open until March 25th 2012. http://www.fb.com/LekueWorld
Ironically I happen to have a bottle of Pama in the kitchen which was given to us as a gift. It is in the kitchen because I use it in cooking due to it’s sweetmess. I can’t wait to try this cocktail.
In the South, a “blinker” is an automobile signal. As in, “We’ll be turnin’ left up yonder so go ahead and put on your blinker”. 🙂
That cocktail looks like a work of art and I’m sure it tasted the same.
A little wordplay is ALWAYS a good thing. Kind of like a little foreplay…but that’s a whole other comment for another post. 😛
I’m kind of bored of all the usual cocktails so this blinker business is something I really need to get into my life.
Greg,
I get the same thing from wine fuss-budgets. Have fun with your cocktail creations! I also would like to work “fuss-budgets” into a post soon. (Will give you a tip of the hat.)
Jameson
… just don’t take liberties with my classic gin gimlet and gin martini! Isn’t pomegranate a wonderful flavor? But I’m with you, I’m sure this liqueur would be too sweet for me on its own.
Hi Greg!
Just hopped over from Maureen blog — Orgasmic Chef! You totaly had me there with your mac and cheese pie!
The Pomegranate Blinker looks interessting, I am sure I have never had this cocktail. Surely I like pomegranate so I am curious to know what it tastes like. Your photo is tempting me to make one, just hope I can get the ingredients all together!
thanks for the little story behind it, it helped me to understand the soul of the drink better.
have anice weekend! =)
I love Pomegranate in a cocktail. This looks pretty and sounds refreshing for happy hour!
It’s really hot outside today — the last days of summer, even though it’s Autumn already. I could certainly use this Pomegranate Blinker right now. Perfect to take out on the deck and sit under the palm tree and think about absolutely nothing.
Hi, I’ve been introduced to your blog by The Orgasmic Chef. Congrats on the cookbook. Pies are just the best comfort food. I’ll look forward to its release. What a great drink. Back in the ‘30’s they sure did know how to mix a wide variety of drinks — they must have had the most extensive liquor cabinets — especially here in Australia where there was no prohibition — what was that all about???
Is it called a blinker because it’s a little on the tart side? It’s a pretty one though and I like retro cocktails.