Roasted Brussels Sprouts

“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”>>>P. J. O’Rourke

As you might know from prior Brussels Sprout post’s…I love them. Here is a very basic recipe for a side dish that turns out so delicious. The sprouts come out perfectly soft on the inside and slightly crispy on the outside.

After they’re done roasting, I usually sprinkle a bit more salt and some parmesan cheese on top.

Ingredients

1 lb brussels sprouts
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper

Directions

Pre-heat oven to 425 degrees f. Cut off the base of the brussels sprouts and remove any loose or off colored leaves. Slice in half and place in a bowl. Add the olive oil, salt and pepper and toss thouroghly but gently to coat. Place on a foil lined baking sheet in an even layer and roast for 20-30 minutes. (Shake the pan about every 10 minutes to toss the sprouts). They should appear brown and crisp on the outside, while soft on the inside. Remove and serve immediately.

Onion Rings

I remember the first time I made onion rings for my boyfriend.  It had been years since I made them prior to meeting him, and I couldn’t remember if they came out good or not.  So when Joe asked me to make them, I thought…what the hell?  Let’s give them a try.  Well, between me & you those were probably the worst onion rings ever made.  They were greasy, salty, batterey….no not good.

I did some experimentation…a lot of it, and came up with these. They were great, and knew that these were going to be my go to recipe.

Fast forward a few months.  Joe (my bf) and I decided we were going to have burgers and fries on a hot Saturday evening  While shopping, I said

‘how about onion rings?’

Well, I could see the slight horror in his eyes, and when I was grabbing a couple onions from the produce section, he asked –as nonchalantly as possible–

‘that sounds good.  how did they come out last time….??’

In other words

‘No, please don’t.  Your onion rings suck.  Let’s just stick with the fries’.

Well, I assured him that they’d be different, and GOOD this time. He did not seem the least bit convinced. When we made it to the line, I noticed a bag of french fries in the basket. What the hell man?!

We got home and I proceeded to make my onion rings.  And boy did I deliver!!  Yummy and crunchy!

After his first bite, Joe kept saying

‘Wow…wow…’  ‘These are restaurant quality’.

Uh huh.  I know.

I should warn you…this recipe is somewhat messy.  But the end result is so worth it.  You’ll never want to a. use the pre-packaged onion ring mix, or b. buy frozen again…

Serves 3-5

Ingredients

2 large onions

2 1/2 cups flour

2 tsp baking powder

1 1/2 tsp salt

2 eggs

2 cups milk

1 cup panko bread crumbs

1 cup seasoned Italian bread crumbs

1 quart oil, for frying

Directions

Heat the oil to 365 degrees f.

Slice the onions into 1/4 to 1/2 inch rings.  Separate the rings and set aside.

In a medium sized bowl, mix the flour, baking powder and salt.  Completely coat the onion rings in the flour mixture and set aside.

In a separate bowl and using a whisk, combine the egg and milk.  Add the milk to the flour mixture  (add about 3/4 of the milk to start off; add more if needed)  and combine until it looks like a semi-thick (but not gloppy) pancake mix.

Dip onion rings in the mix to coat.  Set them on a wire rack with parchment paper underneath to catch the drips.  Let them sit for about 2 minutes.

In a shallow dish, combine the 2 types of breadcrumbs.  Once the rings have drained, place them in the breadcrumbs and coat completely.  Shake off or remove the excess and place in the hot oil to fry.

Fry for about 1 minute each side.  They should be golden brown.  Remove and drain on a paper towel lined plate.

Brussels Sprout and Corn Hash with Bacon

I first made this recipe about 10 years ago when I was trying to make myself like Brussel Sprouts.  All I knew is that I had to have bacon in the recipe somehow. 

I found a few recipes online, and created a few of my own.  This is a mixture of both.  At the time, I didn’t see any Brussel Sprout/Corn mixtures and I thought that it would make a great combination.  Well…it did.

 

 

Ingredients

3 tablespoons butter, divided

1/2 pound shallots, thinly sliced

kosher salt

pepper

1 tbsp white wine vinegar

1 teaspoon sugar

1 1/2 pounds brussels sprouts, trimmed

2 cups fresh/frozen corn

1 1/2 tablespoons extra-virgin olive oil

1/2 cup chicken broth

4 strips thick cut bacon, cooked & chopped into 1/4 inch pieces

Directions

 

Melt 1 tablespoon butter in a large skillet over medium heat. Add shallots; sprinkle with kosher salt and pepper. Sauté until translucent. Add vinegar and sugar and stir until caramelized.  Remove and set aside.

Slice the sprouts into thin slices. In the same skillet, once wiped clean, heat the olive oil over medium-high heat. Add sprouts and corn and sprinkle with salt and pepper. Sauté until they start to brown. Add the chicken broth and 2 tablespoons butter. Sauté until most of broth evaporates and sprouts are tender but still bright green. Add shallots back into the skillet along with the chopped up bacon and mix together.  Season with salt and pepper if needed.

Pesto

 

There’s not much to say about this fantastic concoction.  Use this Pesto in your Pasta, as a topping on Pizza, on top of Crostini, with a nice Salmon filet or as a dip with Pita Chips.  The ingredients are adjustable also.  Some like their Pesto thicker, and some not so much.  Adjust according to your personal taste. 

This is the way I like it. 

 

Ingredients

 

1 1/2 cups pine nuts

3 1/2 cups fresh basil leaves

4 cloves garlic, peeled

1/4 cup grated Parmesan cheese

1 cup olive oil

salt and pepper to taste

Directions

 

Heat a saute pan to medium, and toast the pine nuts just until they turn golden and are fragrant. 

In a food processor, blend together the pine nuts, basil leaves, garlic and parmesan cheese . Add the oil slowly while still processing. Place the pesto in a bowl and add the salt and pepper.

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Chopped Salad

This is my most favorite salad in the whole wide world.  Top it off with a little ranch dressing, or you can use the Bacon Blue Cheese Dressing below. 

 

 

Ingredients

 

1 head iceberg lettuce, washed and chopped into 1 inch pieces

4 roma tomatoes, rinsed and seeded.  Chopped into 1 inch pieces

1 1/2 to 2 cups crisp bacon, crumbled or cut into 1 inch pieces

Some other options are to add diced chicken breast, olives, blue cheese crumbles, shrimp, fresh corn, or avacado

Directions

 

Combine all the ingredients in a large bowl.  Serve with your favorite dressing.

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Japanese Eggplant with Smoked Mozzarella

This recipe calls for the small, delicately shaped Japanese variety of Eggplant.  Fresh eggplant is firm to the touch and has a shiny skin that ranges in color from mauve to almost black.  The eggplants are cut lengthwise, fried, and then topped with fresh tomato, basil, and smoked mozzarella, then baked in the oven. 

Serves 6

Ingredients

 

6 Japanese eggplants

Salt

Olive Oil for frying

2 tbsp extra-virgin olive oil

2 garlic cloves, peeled and thinly sliced

2 large, ripe tomatoes, peeled, seeded, and coarsely chopped

10 fresh basil leaves, divided

salt & pepper to taste

1/2 lb smoked mozzarella, shredded

Directions

 

Trim the tops of the eggplants and cut in half lengthwise.  Salt the cut sides and let drain for 30 minutes.  Pat dry.  Heat enough olive oil in a frying pan to measure 1/4 inch.  When the oil is hot, but not smoking, fry the eggplant halves on both sides until the cut sides are golden and eggplant is tender.  Fry in batches and do not crowd the pan.  Drain thoroughly on paper towels.  In a small saute pan, combine the extra-virgin olive oil and garlic.  Cook over med-low heat for 1-2 minutes, then add tomatoes, 4 basil leaves, and salt and pepper to taste.  Simmer for 15 minutes or until the sauce forms.  Arrange the eggplant halves cut side up in a baking dish.  Spoon the tomato sauce over the eggplant and sprinkle with the shredded mozzarella.  Bake at 350 degrees f for about 15 minutes, or until the cheese melts and is bubbly.  Chop the remaining basil leaves coarsely, and sprinkle over the top.  Serve hot.

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Sweet Corn Tomalito

When I first made this recipe I was just amazed.  I’ve been to many mexican restaurants, and have always had this as a side to my meal.  I’ve always loved it, and wondered how the hell they made this stuff.  Well fortunately through friends and research, I’ve obtained the recipe that I’ve coveted for so many years.  The first time I made this for my boyfriend who’s Honduran, he said that this tastes exactly like a type of tamale his mother and aunt used to make. All he kept saying was ‘wow…wow’.  

 

This is a great recipe! 

 

 

Serves 6

 

Ingredients

  

1/2 cup butter, softened

1/3 cup flour

1/4 cup creamed corn

3 tbsp water

1 1/2 cups frozen corn kernels

1/4 cup cornmeal

1/3 cup white sugar

2 tablespoons half and half

1/4 teaspoon salt

1/2 teaspoon baking powder

Directions

Preheat oven to 375 degrees F.  In a bowl, mix the  butter, flour, creamed corn and water until well combined. 

Working with 1/2 cup at a time, place the corn on a cutting board and roughly chop.   Add the corn along with the cornmeal, to the corn/butter mixture and combine.  In a separate bowl, combine the remaining ingredients thoroughly, then add to the corn mixture;  mix well.  Place in a 8×8 pan and spread evenly.  Place the 8×8 dish in a 9×13 dish;  fill the larger dish with 1 inch of water.  Cover the 8×8 dish and bake for an hour.

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French Fries-2 Ways

I’m a french fry-a-holic.  I don’t eat them nearly as much as I’d like, but I do love me a good fry.  I’m sure you’re interested, so I’ll go ahead and fill you in on the type of fry I like.  Thin cut, and crispy.  They can be battered (like the recipe below), or they can be naked with just some salt.  Or naked with other spices. 

Below are 2 recipes for tasty, crispy french fries.

Crispy French Fries

Serves 6

Ingredients 

1/2 cup white sugar

3 cups warm water

3 large russet potatoes – peeled, and sliced into 1/4 inch strips

6 cups vegetable oil for frying

salt to taste (or any other seasoning…paprika, seasoned salt, onion salt, garlic salt, grill seasoning…the choices are endless!)

Directions 

In a bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.   Heat oil to 360 degrees f and cook the fries for about 2 minutes, or until limp but not browned.  Remove from the oil, let drain and cool.  Increase the oil to 375 degrees f, and fry until golden brown.  Remove and season immediately.

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Seasoned Fries

Serves 6

Ingredients

1/2 cup white sugar

3 cups warm water

3 large russet potatoes, peeled

2 cup all-purpose flour

2 tsp garlic powder

1 tsp onion powder

1 tsp cayenne pepper

2 tsp salt

2 tsp paprika

2 cups water, or enough to make pancake like batter 

6 cups vegetable oil for frying

Directions

In a bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.   Heat oil to 360 degrees f and cook the fries for approximately 2 minutes, or until limp but not browned.  Remove from the oil, let drain and cool.

Increase the oil temperature to 375 degrees f.  While the fries are cooling, in a large bowl, mix together the flour, seasonings, and water.  It should have the consistency of pancake batter.   Drop a handful of fries into the batter, and gently (so you don’t break them) remove them with tongs.    Let drain for a few seconds over the bowl, then place them in the hot oil.  If the fries start to stick together, wait about 30 seconds and break apart with a spatula.  Cook until golden brown.  Remove and drain on a paper towel or paper bag.

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Brussels Sprouts with Bacon

I was never a Brussel Sprout fan until I had them like this.  The original recipe I received a few years ago called for Pancetta, but I found it overly salty.  I tried it once with thick cut bacon, and I haven’t looked back.  If you think you don’t like Brussel Sprouts…think again.   Enjoy!!

Serves 4-6

Ingredients

8 oz thick cut bacon, cut in 1/4 inch pieces

2 tbsp butter

1 shallot, diced

2 lbs frozen brussel sprouts, thawed and cut in half

1 cup chicken broth

1/4 tsp each, salt and pepper

Directions

Fry bacon till crisp over med-high heat.  Remove to a paper towel.  Reduce the heat to medium and add the butter to the reserved bacon grease.  Add the shallot and cook until tender.  Add the brussel sprouts and cook until softened and slightly carmelized.    Stir every few minutes.  Once softened, add the chicken broth.  Cover and let simmer for about 15 minutes.  The brussel sprouts should be fork tender, but not mushy.  Remove with a slotted spoon and serve with the bacon on top.

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Red Beans & Rice (Slow Cooker Version)

If you’re into southern food, then you know about red beans & rice.  This is an authentic recipe that will impress anyone that is a connoisseur of this great dish!

                                                                                                                                                                                                                                                                                                                                                                                                                               Serves 8

Ingredients

1 pound dry kidney beans

1 large onion, chopped

1 green bell pepper, chopped

2 tablespoons garlic, minced

2 stalks celery, chopped

4 cups chicken broth

2 cups water

2 bay leaves

1/2 teaspoon cayenne pepper

1 teaspoon dried thyme

1 tablespoon dried parsley

1 teaspoon Cajun seasoning

1 pound andouille sausage, sliced

4 ham hocks

Directions

Rinse the beans to make sure they have no rocks or gravel and place in the slow cooker. Clean the ham hocks under warm running water and place in the crock pot along with the rest of the ingredients. Cover and cook on high for 4 hrs or low for 8. 

About 3/4 of the way through, I usually check to make sure my beans haven’t gotten too dry (if I’m home), if so, just add enough water or chicken broth to make them moist again.  They should be more creamy…not soupy.

After cooking is complete, remove the Bay Leaves.  (If you don’t remove them, at least, please don’t eat them!!)  Remove the hocks and put them on a plate (remove any beans from the hocks).  With a potato masher, mash the beans until they reach the proper consistency (about half the beans should be mashed, the other half stay whole).  After smashing about half of them, mix together.  They should be creamy. 

When the hocks have cooled for a few minutes, remove and discard the skin.  Take the meat off the bone, and chop into chunks.  Add the meat back to the beans and stir to incorporate.

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Rice

4 cups water

2 cups long grain white rice

In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes.  Uncover, and fluff with a fork.  Cook uncovered for another 5 minutes.

Serve beans over steamed white rice.

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