"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 11-20-2013, 02:22 PM   #11
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I've tried a sauce or two, but I always go back to:
Halve them. Saute cut side down in EVOO, butter, salt and garlic. When they have caramelized; flip, add a little chicken broth, turn the heat down and put a lid on it. Steam until tender, 10 minutes or so.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-20-2013, 02:30 PM   #12
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Gee, I'm glad I started this topic! Great ideas from great minds! Keep it up! People will be lining up to try them.

Pac, I'm guessing you are using fresh BS?
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 11-20-2013, 03:35 PM   #13
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Yes, fresh. I don't eat them often enough to buy frozen, so I'll buy a small amount in the produce aisle and have them in two or three meals. Frozen would end up being a bag of frost.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-20-2013, 04:03 PM   #14
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,888
Send a message via Skype™ to taxlady
Quote:
Originally Posted by pacanis View Post
I've tried a sauce or two, but I always go back to:
Halve them. Saute cut side down in EVOO, butter, salt and garlic. When they have caramelized; flip, add a little chicken broth, turn the heat down and put a lid on it. Steam until tender, 10 minutes or so.
Your method sounds yummy.

I usually just cut an x in the base and steam them, then serve with butter. I don't want to hide the flavour of the sprouts.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-20-2013, 04:27 PM   #15
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by taxlady View Post
Your method sounds yummy.

I usually just cut an x in the base and steam them, then serve with butter. I don't want to hide the flavour of the sprouts.
oh that's right, I trim a sliver off the bottom, also. I forgot that part until you mentioned the X.
I'm pretty much into plain veggies or with little done to them, too. I can't even remember the last time I made cheese sauce for broccoli or cauliflower.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 11-20-2013, 05:09 PM   #16
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
I find a good way to use leftover brussel sprouts is cut in halves if not done already, marinate them in bottled Italian dressing ( or your own herbed vinaigrette) Serve cold or room temp like pickles.
__________________
Whiskadoodle is offline   Reply With Quote
Old 11-20-2013, 06:21 PM   #17
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by taxlady View Post
Your method sounds yummy.

I usually just cut an x in the base and steam them, then serve with butter. I don't want to hide the flavour of the sprouts.

I'm with you. I love them, just with butter and salt. But I like them overcooked, to the point that they start to fall apart. Even if I'm making roasted vegetables, I will boil the BS a little before roasting them, to make sure they are soft enough for me.
__________________
CarolPa is offline   Reply With Quote
Old 11-20-2013, 06:28 PM   #18
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,119
Quote:
Originally Posted by forty_caliber View Post
They look like shrunken heads. OFF MY LIST. Ok...Mrs 40 makes them sometimes but if you put enough butter and sugar the BS doesn't interfere with the taste of the sugar at all.

.40
+1. We must use the same recipe, except I leave out the BS. I find they do affect the taste of the sugar for me...
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 11-20-2013, 07:32 PM   #19
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,229
Brussels Sprouts are wonderful.

If you like them you do but if you don't then you don't.

Different stokes for different folks.

I like them no matter how they are prepared.

But I believe for those who tend to dislike them the best way to prepare them is to roast them with a sauce that helps the medicine go down.

Butter, a little garlic, and even Anchovies can help in the sauce.

Experiment and enjoy.

You'll find a way if you want to enjoy them.
__________________
Zagut is offline   Reply With Quote
Old 11-22-2013, 09:46 PM   #20
Executive Chef
 
Join Date: Apr 2011
Location: Ohio
Posts: 3,899
Can not stand them steamed or boiled or with any kind of sauce.

But I do love them this way:

Cut in half, put cut side down in a skillet that has hot browned butter in it. Drop the heat to med and cook, covered, until caramelized on the cut side. Sprinkle with salt and pepper and dig in !

Alternately you can use bacon drippings rather than butter. Then sprinkle crumbled bacon on top.

I wonder if they would be yummy done on the bbq grill?
__________________

__________________
MrsLMB is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:17 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.