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.
- 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
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.