Brussels Sprouts in Tamarind Dressing with Toasted Pecans and Dried Cranberries

Jon and I enjoy the Stumbling Steer’s Brussels sprouts that are similar to the one improvised below.  The major difference between theirs and ours is they use roasted peanuts and toasted coconut instead of the toasted pecans and dried cranberries . . . . made either way is divine.

Tamarind Vinaigrette

• 2 Tablespoons canola or grape seed oil
• 2 Tablespoons  thinly sliced garlic
• ½ teaspoon Thai chiles, minced
• 2 teaspoons tamarind paste (more if you really like it)
• 1/4 Cup  sugar
• 2 Tablespoons  chopped ginger
• 2 Tablespoons  fish sauce
• 3 Tablespoons  lime juice
•    Kosher salt, to taste

Mix all these ingredients together and set aside.

In a skillet toast ½ cup of roughly chopped pecans in a teaspoon of butter.  Set aside.  Measure out 1/3 cup of dried cranberries and set aside.

15 to 20 Brussels Sprouts halved or quartered if they are really large

In a large skillet brown the cut Brussels sprout halves in a couple of tablespoons butter.  This will take some time over medium heat so just allow them to brown over about 8-10 minutes undisturbed.  When the sprouts are browned on cut side then flip the sprouts over and add 2 minced cloves of garlic and a dash of salt and freshly ground black pepper.

Next add Tamarind Vinaigrette to pan and cook Brussels sprouts in the vinaigrette until tender and liquid reduces to make a sticky glaze.  Then stir in the toasted pecans and dried cranberries and cook 1 minute longer. 

Serve either hot or cold.

Pan Seared Brussels Sprouts

Pan Seared Brussels Sprouts with grated Parmesan

Ingredients:

5 Brussels sprouts per person (halved lengthwise)
several tablespoons of olive oil (enough to coat the bottom of a skillet)
1 minced clove of garlic per each 5 Brussels sprouts
salt and black pepper to taste
fresh lemon juice for steaming
butter as desired (optional)
grated Parmesan cheese (optional)

Begin by placing Brussels sprouts in a single layer with the flat side down on the olive oil coated skillet.  Over medium heat allow the Brussels sprouts to cook until they have browned on the flat side (this takes about 8 to 10 minutes).  Using tongs, turn the Brussels sprouts over to their rounded sides and let them sear for a few minutes.  Then turn the sprouts back over and add minced garlic, salt, and pepper to the pan.  Move the seasonings and garlic around in the pan to allow the garlic to begin cooking (this only takes about a minute), then turn the heat up just a little and pour in the lemon juice.  Put a top on the pan and allow the Brussels sprouts to steam for a couple of minutes or until they are as tender as you prefer (we like ours not overly tender).  If necessary you can add a tablespoon or so of water for further steaming if they are not tender enough for your tastes.  When the Brussels sprouts are tender, you can add a tablespoon of butter if you wish and some people also like just a small sprinkling of nutmeg and/or a little grated Parmesan cheese.

MARINATED BABY ASPARAGUS

5 spears of tiny asparagus per person

1 T. minced red onion

2 t. minced fresh parsley

1 T. Dijon mustard

2 t. finely chopped lemon zest

2 t. dried oregano

2 t. minced garlic

1/2 t freshly ground black pepper

1 T. red wine vinegar

3 T. fresh lemon juice

2 T. water

1/2 cup olive oil

2 T. chopped Mediterranean olives

     Make dressing by placing onion, parsley, mustard, lemon zest, oregano, garlic, pepper, vinegar, lemon juice, and water in a blender or food processor.  Start machine running and add olive oil in a fine stream to made a homogeneous dressing.  Pour the dressing into a small bowl and stir in the chopped olives.  The dressing will keep for 1 week, covered, in the refrigerator.

     Blanche asparagus in a large pot of boiling water until tender crisp.  This usually takes about 2 minutes, but taste to be sure you like the texture before pouring off the water.  Do not over-cook.