Thursday, December 11, 2014

Fried Brussels Sprouts with Pecans and Capers



Brussels sprouts are deep fried alongside parsley and capers and then tossed in dressing of honey, anchovies, red wine vinegar, garlic, pecans, and more! Salty, sweet, tangy, and ridiculously delicious. Perfect for Christmas dinner!

I find food trends so interesting! You can go back through old cookbooks - especially those with recipes submitted by home cooks - and easily spot what the food trend of that time period was. That's why old church cookbooks are so fascinating! I probably wouldn't cook a single dish shared but I read it with such interest... and occasionally amusement :)

Kale, macarons, quinoa, and sriracha, have seemed to all peak in recent years. I've recently noticed a surge in cronuts, juices and smoothies, and BRUSSELS SPROUTS! If you hop on Pinterest and search for them, a bajillion recipes come up. Since I think they're a deliciously tasty veggie, I'm totally okay with the trend.

This recipe is actually not new - matter of fact, I made it for my dad 4 or 5 years ago and it changed his mind on Brussels sprouts! The ingredient list seems very odd, I know, but Chef Symon knows what he's doing. It all ends up so perfect! Even the anchovies (which I know many of us respond with 'ewww' when asked about them) give a umami quality to the dressing that is a must. The anchovies completely dissolve into the dressing and do not give a fishy taste at all.

This is the perfect green veggie to add to your Christmas spread!


Fried Brussels Sprouts with Pecans & Capers
Vegetable oil, for frying
1 clove garlic, minced
4 anchovy fillets, rinsed and minced
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, thinly sliced on the bias
1/2 cup pecan pieces, toasted
1/4 cup extra virgin olive oil
1 pound Brussels sprouts, trimmed and quartered
2 cups loosely packed flat leaf parsley, coarsely chopped
2 tablespoons capers, rinsed and patted dry
salt and pepper

In a heavy bottomed pot, pour enough oil to come around 3 inches up the side of the pot. Heat oil to 350.

In a large bowl, whisk together the garlic, anchovies, serrano, vinegar, honey, scallions, pecans, and olive oil. Set aside,

Once the oil is hot, deep fry the sprouts in batches until the edges begin to curl and brown, about 3 minutes a batch. To the last batch, add the parsley and capers and let fry for about a minute. Remove each batch using a slotted spoon and place directly in the dressing bowl. Toss to coat and add salt and pepper to taste.

Recipe: adapted from Michael Symon

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