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Recipe File: Braised Brussels Sprouts
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mxh
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PostPosted: Tue Feb 02, 2010 3:37 am    Post subject: sprouts Reply with quote

try this variation...

steam the sprouts for 4-5 minutes. no longer.
heat 2 TBL butter in a saute pan

immediately transfer the sprouts to the butter to finish the cooking. sprinkle with a little salt and oregano. go easy on the oregano. don't wanna kill it.

saute for 2 minutes. let sprouts sit in pan for a few seconds or so without disturbing during the saute. then toss and let sit again. this creates areas of browning on the sprouts that taste good.

serve immediately.
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Viv
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PostPosted: Sun Apr 18, 2010 12:46 am    Post subject: Spicy Frog Balls (Brussels Sprouts) Reply with quote

Somebody point me in the direction of the recipe for those awesome "frog balls"!! Had my first one today by someone who brought a jar back from Arizona...wow!
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Jim Cooley



Joined: 09 Oct 2008
Posts: 315
Location: Seattle

PostPosted: Sun Apr 18, 2010 3:13 pm    Post subject: Reply with quote

Brussell sprouts shouldn't even be braised -- they should be incinerated! Big smile
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SeeCilCook
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PostPosted: Tue Jun 28, 2011 11:01 pm    Post subject: Brussels Baby! Reply with quote

I had never had a Brussels Sprout as a child -- It's not featured in Filipino cooking.

One star-studded event at the W Hotel in Los Angeles changed my life! Apparently the chef there is quite famous for their Brussels. It has an Asian flair stirfried with nuts and crispy garlic. AMAZING! I had to ask my friend what it was.

I've been hooked ever since. Love them crispy with olive oil, garlic and parmeseano reggiano.
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Dilbert



Joined: 19 Oct 2007
Posts: 1005
Location: central PA

PostPosted: Tue Jun 28, 2011 11:47 pm    Post subject: Reply with quote

Brussels spouts fall into the "hate 'em" / "luv' em" category.

not dissimilar to lima beans.

makes not a wit "how" they are prepared, some folk hate 'em; some folk luv' em.

there is for taste, no accounting. . . .
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badchippo
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PostPosted: Wed Oct 26, 2011 5:15 pm    Post subject: This isn't braising... Reply with quote

This is only simmering. Braising starts at very high heat for a maillard reaction and then moves to low heat in a covered pot for a long slow simmer. It's a method most often used for breaking down the connective tissue in tough cuts of meat.

Quickly simmering brussel sprouts is a great idea, but please don't call it braising since it's really only a shortened version of the last step of actual braising.
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Guest






PostPosted: Sun Oct 30, 2011 4:55 am    Post subject: Reply with quote

Brussels sprouts on the stalk are available at Trader Joes. I told my kids they were monster spines as it is Halloween time. Smile Smile
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Guest






PostPosted: Sat Mar 10, 2012 2:14 am    Post subject: New to your site Reply with quote

Always loved sprouts, also known in the Navy as little green MF-ers. But I don't remember any courses in my EE curriculum including recipes like this. Just found your site and love it. Thank you.
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Debelack



Joined: 18 Nov 2013
Posts: 1
Location: El Paso, TX

PostPosted: Mon Nov 18, 2013 4:08 am    Post subject: Carmelize them Reply with quote

I disdain braised vegetables. It takes away from their flavor. This is one of the few applications where I use a microwave. I prepare the Brussels sprouts as you suggest, but cut them in half. I will microwave them for 60-90 seconds, then caramelize them face down until nicely browned. I often will cook some bacon lardons first, then brown them in the drained residue.
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Michael Chu



Joined: 10 May 2005
Posts: 1619
Location: Austin, TX (USA)

PostPosted: Wed Nov 20, 2013 1:27 am    Post subject: Re: Carmelize them Reply with quote

Debelack wrote:
I disdain braised vegetables. It takes away from their flavor.

Are the vegetables being braised too long? In this recipe, they are only braised for 8 minutes.
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