Known for creative twists on classic fare, Del Frisco’s Grille New York boasts a menu of eclectic dishes and sharable plates, including the refreshingly raw Kale & Brussels Sprouts Salad. Executive Chef Greg Lombardi combines healthy greens such as mild baby kale and Brussels sprouts with cool citrus flavors like orange, sweet Marcona almonds, and buttery manchego cheese to create a healthy entrée ideal for a warm spring day.
The other week, I wrote about using not-typically-Chinese celery root in a Chinese stir-fry. Here we go again!Jackie and I have both been reading Fuchsia Dunlop’s autobiographical Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. Of course, this got us hungry for a Chinese dinner, and I turned to Ms. Dunlop’s Land of Plenty: A treasury of authentic Sichuan cooking for simple ideas using our two principal purchases after a frosty walk to the farmers’ market: pork belly and small, firm Brussels sprouts.What I found was Salt-Fried Pork, which calls for pork belly and lots of leeks, along with a couple of fermented pantry items, but which Ms. Dunlop indicates can be adapted to other vegetables. So adapt it I did, tinkering with the flavorings and modifying the technique to balance the funky solidity of the sprouts and to accommodate my lavishly fatty piece of pork belly.It’s a tribute more to the original recipe than to my adaptation that the dish’s intense fermenty flavors did not overwhelm the almost buttery pork belly. That said, my additions of fresh ginger and the Barbara Tropp orange-chili “goop” (see recipe below) created a somewhat brighter environment much more hospitable to the love-it-or-hate-it cabbaginess of the Brussels sprouts. And if you’re in the hate-it camp, by all means forget the sprouts and buy yourself a bunch of leeks and Fuchsia Dunlop’s excellent book.
Here's a hearty, flavorful dish that takes care of a few special diet needs your guests may have. It can simultaneously serve as a gluten-free, vegetarian side dish or a main course for four. Use any mushrooms you like, including cremini, oyster, or portobello. For extra flavor and vegetarian protein, garnish with chopped toasted walnuts.
The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Kenny Gilbert of Gilbert’s Underground Kitchen in Jacksonville, shares his recipe for Brussels Sprouts Slaw. While tailgaters are sure to their burgers some TLC on the grill, but this recipe from chef Gilbert offers a gourmet spin on a tailgate must-have: slaw.
The Brussels sprouts' nuttiness and mild cabbage flavor mingle with tart apples and shallots in this stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked.
Everyone loves a good taco — it’s filled with meat, cheese, and delicious spices. This taco takes Mexican fare to a new level with Brussels sprout tacos. Roasted Brussels sprouts, topped with salsa, slivered almonds, and cheese makes a delightful taco you need to try.
Brussels sprouts get a bad rap. People say they hate Brussels sprouts more than any other food, other than lima beans. In both cases, I believe the reason is that the vegetables are so rarely prepared well.
Last year, I went to my dad’s house for Thanksgiving, and this year I’m going to my sister Gail’s. In both instances, my addition to the potluck is these Brussels sprouts. I like that I can prepare them ahead of time and dress them just before serving — without the slightest compromise to their flavor, color, or texture.
We sear our Brussels sprouts so they get nicely browned while maintaining their unique texture and vibrant green color, then we toss them in sherry vinaigrette and top them with breadcrumbs laced with prosciutto and herbs.
Judging by the number of people who absolutely love these, I would say we have converted many a Brussels sprout hater with this preparation. The recipe for the prosciutto breadcrumbs makes about 1 cup, which is more than you will need for this dish, but since it calls for such a variety of herbs, it seems silly to make a smaller portion and have so many herbs leftover — better to have the breadcrumbs leftover. They are delicious sprinkled on any roasted vegetables. If you don’t have time to prepare the breadcrumbs, the Brussels sprouts are still delicious without them.
Click here to see Nancy Silverton's Thanksgiving Dinner.
“I used to hate Brussels sprouts. In fact, as a child I once went to bed without any dinner because I tried to hide them in my water glass, and then I tried to feed them to the dog. I’ve adapted this recipe from a book once recommended by an old friend. By John Thorne, it’s called Simple Cooking, and it’s the kind of cookbook that you read like a novel. This recipe has since become a family favorite.”– Maria Rodale, author of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious.The Daily Meal is lucky enough to have an exclusive preview of Maria Rodale beautiful cookbook and will be featuring a number of her recipes leading up to the release of her new cookbook, Scratch. She is a passionate cook whose journey took her from learning to feed and nourish her family to exploring the food of other cultures to eventually starting her blog, Maria’s Farm Country Kitchen.Click here to purchase your own copy of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious. Available October 11, 2016.