Saturday, December 05, 2009

Two Trends Combined: Sriracha + Brussels Sprouts

Is it just us, or have Brussels Sprouts and Sriracha somehow become almost en vogue these days?

We cannot seem to escape either one - well, perhaps it's because we watch The Food Network a little too much, but still. . .Between being tempted by B Spot's sriracha wings or indulging in Lolita's infamous fried brussels sprouts, one cannot help but to start viewing each ingredient as very unlikely subjects of style and chic-dom.

Case and point - while Jose was flipping through his GQ magazine earlier this week, an article titled Brussels Sprouts with Bite caught his eye. And, lo and behold, this recipe just so happened to combine both brussels sprouts and sriracha:

Chang-Style Brussels Sprouts

Serves 4

1 pound fresh Brussels sprouts
1/4 pound thick-cut bacon
Butter (optional)
Sriracha hot sauce
Salt and pepper


1. Preheat the oven to 400 degrees.

2. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core.

3. Cut the bacon into small chunks and cook in an ovenproof skillet over medium heat till crispy, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate.

4. Drain most of the fat from the pan and add the sprouts, cut-side down. Raise the heat to medium high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the sprouts are deeply browned, 8 minutes or so, then shake the pan to redistribute them and ?ip them over. Pull the pan from the oven when the sprouts are bright green and fairly tender (taste one to check), about 10 minutes more, depending on how large they are.

5. Return the pan to the stovetop over medium heat. Stir in the bacon and, if you want, a pat or two of butter. Swirl till incorporated.

6. Place in a bowl. Add a few squirts of sriracha hot sauce, depending on how hot you like it, and a squeeze or two of fresh lime juice. Season with salt and pepper, if necessary. Serve with anything.

* For Holiday gatherings, toss a pound of sliced sprouts in a large bowl with 3 to 4 tablespoons of olive oil and a bit of salt. Place them cut-side down on baking trays and roast them in a 400-degree oven for about 15 minutes or until tender. Remove, and return them to the bowl. Toss with fresh lemon juice and toasted slivered almonds, or season as you would in the main recipe. Serve hot.

[Click to read full article]

Not only is this recipe super simple to create but incredibly flavorful and delicious. There is no doubt in our minds that you will LOVE it.

Just Because: Some songs to get you into the holiday spirit that we were listening to while cooking and writing this post.

[Mp3] The Raveonettes - Christmas in Cleveland
[Mp3] The Waitresses - Christmas Wrapping
[Mp3] Frank Sinatra - J-I-N-G-L-E Bells


Tino said...

Yum! I've been a big proponent of roasting Brussel sprouts for some time now and absolutely love them this way. Adding the sriracha and lime juice sounds like an awesome way to make them even tastier. Thanks for sharing the recipe!

Bridget Callahan said...

I kind of hate brussel sprouts, so I'm not very cool I guess. But sriracha almosts tempts me.

alexa - cleveland's a plum said...

two of my favorite things in ONE! amazing.

Scarfy said...

I love the Raveonettes song!!! They did a great cover of "The Christmas Song."