The Best Damned Brussels Sprouts You'll Ever Eat

 

Brussels sprouts are a truly divisive ingredient. You either love them or hate them. Naturally, my child hates them and runs screaming from the room if I suggest she eat some. She claims that her school cafeteria served them once and she did not like them, I contend that story is 100% bullshit. 

(UPDATE: It has been four years and I tried feeding these to the Spud again. This time she loved them and ate so many she got a bellyache. I cant win.)

 Fortunately, I watch a shit-ton of America's Test Kitchen and took some of their advice and came up with this absolute gem of a recipe. No joke. I could stand at the counter and eat the whole pound of these if left to my own devices. I imagine the gas would be absolutely spectacular. Try it and let me know!

The Best Damned Brussels Sprouts
You'll Ever Eat*
*Maybe

Ingredients

• 1 pound of Brussels sprouts, rinsed and cut in half
• 3 tablespoons bacon grease (you can make due with grapeseed or vegetable oil but you're going to lose a bunch of flavor)
• 1/2 cup chicken or vegetable stock
• Seasoned salt

Directions

1. Preheat oven to 375F (190C, Gas Mark 5)
2. In a large, oven proof skillet (I used my trusty Lodge cast iron skillet) melt the bacon grease on medium-high heat until it has coated the bottom of the pan.
3. Lay the Brussels sprouts, cut side down in the pan in a single layer. It is important that the cut side is making direct contact with the bottom of the pan.
4. Let the Brussels sprouts sizzle away on the pan for about 5-6 minutes. You're looking to get a really nice sear on the bottoms. 
5. Turn the heat off under the pan and slowly pour in the stock. Then sprinkle the top with the seasoned salt.
6. Put in the oven for about 8-10 minutes. You want the stock to completely cook off in there. 
7. Once the stock is cooked off, take them out of the oven and serve them up!

Good Times!

Radish and Turnips with Spicy Greens

 Summer is in full swing and we have a garden bigger than is reasonable. We filled in a 20'x40' in-ground pool and converted it into a vegetable garden. We'll post up some pictures soon. It's pretty inspiring. This year we are growing things we have not tried before. For instance, turnips and radishes. We took our first tentative harvest of them and set about figuring out what to do with them.

Not particularly inspiring, but there you have it.

We figured turnip and radish greens were edible, so we just figured we'd just sauté up the lot of them. Garlic seemed like it would work with the flavors of these veggies. The horseradish was a last minute inspiration. The recipe came together quickly and cooks easily. It makes enough for two. Is it good? I guess that largely depends on your palate. It is definitely spicy. The Wife said she enjoyed it quite a bit. I thought it was OK, but that's pretty how our recipe assessments usually go. In the end, I'd say it's worth a try. It would certainly pair with barbecue or Cajun food. Give it a try and tell me what you think. I'll ignore anything critical. As always, notes are in blue.

Radishes and Turnips with Spicy Greens

Ingredients

• 6 radishes, thinly sliced
• 4 small turnips, thinly sliced
• Greens from the radishes and turnips, stems removed and greens cut into 1" ribbons
• 6 cloves garlic, chopped
• 1 tablespoon prepared white horseradish
• 2 tablespoons olive oil (we actually used bacon grease, but olive oil keeps this vegetarian)
• Salt and pepper

Directions

1. In a large pan or wok, heat the oil/grease over medium heat.
2. Add the garlic and sauté for 2-3 minutes, not letting the garlic get brown
3. Add the radishes and turnip and sauté for 5-7 minutes, until they become just a little tender
4. Add the horseradish and greens, and sauté until the horseradish is incorporated and the greens have wilted.
5. Salt and pepper to taste 

Good Times!