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Thread: Fried Brussel Sprouts!!! page

  1. #1
    brians_ona_boat's Avatar
    brians_ona_boat is offline Junior Member
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    Fried Brussel Sprouts!!!

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    Saw this recipe on food network the other night and thought it sounded amazing and it was, even though the recipe online calls for canola, on tv, Michael Symon himself said he would use nothing but lard, Iron Chef indeed!!!



    Fried Brussels Sprouts with Walnuts and Capers
    From Michael Symon's restaurant

    Prep Time: 15 min Inactive Prep Time: -- Cook Time: 4 min Level:
    Easy Serves:
    6 servings Ingredients
    Canola oil, for deep-frying ----USE LARD INSTEAD
    1 clove garlic, minced
    4 salt-packed anchovy fillets, rinsed, filleted and minced
    1 serrano chile, seeded and minced
    1/4 cup red wine vinegar
    1 tablespoon honey
    2 scallions, white and green parts, thinly sliced on the bias
    1/2 cup walnut pieces, toasted and coarsely chopped
    1/2 cup extra-virgin olive oil
    1 pound Brussels sprouts, trimmed and quartered lengthwise
    2 cups loosely packed flat-leaf parsley leaves
    2 tablespoons salt-packed capers, rinsed and patted dry
    Kosher salt and freshly ground black pepper
    Directions
    Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.

    While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.

    Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

  2. #2
    stockjohn's Avatar
    stockjohn is offline Senior Member
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    Sounds amazing. I may have to try this.

  3. #3
    breadsauce's Avatar
    breadsauce is online now Senior Member
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    Another recipe -
    small onion, finely chopped
    4 rashers bacon, cut into matchsticks
    1 lb sprouts, shredded
    half teaspoon caraway seeds,
    bacon fat
    thick cream.

    Fry bacon in bacon fat until crisp, remove with slotted spoon and reserve. Fry onions until softening (add more bacon fat if needed). Add sprouts and caraway, lid and cook until just softening - 10 minutes or less. remove lid, add bacon and just enough cream to sauce. S & P to taste.

  4. #4
    yodiewan's Avatar
    yodiewan is online now Senior Member
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    Deep-fried sprouts sounds amazing! Here is another recipe from Alton Brown. It's similar to yours, breadsauce, but it also has apple!:
    http://www.foodnetwork.com/recipes/a...ipe/index.html

  5. #5
    dml's Avatar
    dml
    dml is offline Senior Member
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    Here's a simple appetizer that you can make with Brussels sprouts:

    Cut them in half and toss in a bowl with olive oil and salt. Roast in the oven in a single layer at 400F-450F (watch closely if you use the higher temperature, but it creates a crispier outside). Cook until a knife penetrates easily to the center of a bigger sprout.

    Serve with a homemade aioli, using an aioli recipe without bread crumbs.

  6. #6
    Hedonist's Avatar
    Hedonist is offline Senior Member
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    Can't even imagine how that would taste. Interesting, but to me anything more than a dab of mustard is gilding the lily with Brussels sprouts. May have to try to see what it is like.

  7. #7
    TheFoodLovers's Avatar
    TheFoodLovers is offline Senior Member
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    Quote Originally Posted by dml View Post
    Here's a simple appetizer that you can make with Brussels sprouts:

    Cut them in half and toss in a bowl with olive oil and salt. Roast in the oven in a single layer at 400F-450F (watch closely if you use the higher temperature, but it creates a crispier outside). Cook until a knife penetrates easily to the center of a bigger sprout.

    Serve with a homemade aioli, using an aioli recipe without bread crumbs.
    We just did this the other night - it was absolutely delicious! I love the stray brussel sprout leaves that get really crunchy.

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