Quick Q about brussels sprouts

Re:Quick Q about brussels sprouts (RubyRose)

Thu, 14 Jul 2011 11:30:26 GMT

My favorite way to prepare fresh brussels sprouts is to cut a slice off the core and remove the leaves, cut another slice and remove more leaves, until only the stronger flavored little core is left (which I wastefully discard). I steam them in the microwave with about a tablespoon of water; then drain and serve drizzled with browned butter or olive oil, s & p. Although I like brussels sprouts any way except overcooked, they have a very delicate taste when just the leaves are used.

Re:Quick Q about brussels sprouts (ann peeples)

Thu, 23 Jun 2011 17:25:41 GMT

Sounds really good, Mr. Hoffman!

Re:Quick Q about brussels sprouts (Michael Hoffman)

Thu, 23 Jun 2011 15:55:18 GMT

I often par-steam them, slice them in half or thirds, depending on size, and then saute them with galic and some red pepper flakes in olive oil.

Scrumdillyicious!

Re:Quick Q about brussels sprouts (deepfryerdan)

Thu, 23 Jun 2011 15:46:42 GMT

MilwFoodlovers

I used to make them your way but someone told me to halve them, place on a cookie sheet, drizzle with olive oil and roast until lightly caramelized. Never went back to the old way again.

That sounds way better than the way I cook them. Mine always come out very bitter but I remember really like these as a kid.

Re:Quick Q about brussels sprouts (Mosca)

Tue, 14 Jun 2011 23:14:49 GMT

Thanks for all the recipes and tips!

Re:Quick Q about brussels sprouts (ann peeples)

Tue, 14 Jun 2011 18:08:02 GMT

mbrookes-yum!

Re:Quick Q about brussels sprouts (mbrookes)

Tue, 14 Jun 2011 18:02:26 GMT

Throw some in the pot when you do a crawfish boil. They really soak up the seasoning and are a wonderful addition to the corn and potatoes.

Re:Quick Q about brussels sprouts (Scorereader)

Tue, 14 Jun 2011 15:53:11 GMT

Roast 'em with some olive oil, a little garlic powder or minced/thinly sliced garlic and onion. When they're done, add blue cheese pieces and precooked bacon pieces. Let cheese melt a bit - but not melted all the way.

enjoy!

Re:Quick Q about brussels sprouts (ScreamingChicken)

Tue, 14 Jun 2011 09:18:02 GMT

Mosca

One of the shortcomings of the egg is the lack ability to grill things at different temps at the same time; I can't do steaks at 500* and veggies at 350*. So I got a Weber Smoky Joe Silver

to stand on the table next-to, and a flame retardant grill mat to go under it, and I think that will work quite nicely.

The Weber Style Grill Basket fits perfectly on a Smokey Joe.

One thing I've found with the SJS is that it helps with even heating if you don't put any coals directly above the vent because it can create a bit of a hot spot.

Brad

Re:Quick Q about brussels sprouts (WarToad)

Mon, 13 Jun 2011 08:39:00 GMT

I cut the stem and pull bad leaves, halve them depending on how big they are, give them a quickblanch and shock. Saute in butter, toss in some pecan halves, give a drizzle of real maple syrup, saute another 1-2 min to get a little carmalization of the maple syrup going for that toasted marshmallow flavor and plate up.

I've converted many a hater in to brussle sprout lovers with this.

Re:Quick Q about brussels sprouts (mar52)

Fri, 10 Jun 2011 17:19:49 GMT

Mosca, what you do is skewer them to facilitate the grilling. You can do the same thing with asparagus, skewering them to look like a little river raft.

Yummy stuff!

Re:Quick Q about brussels sprouts (ann peeples)

Fri, 10 Jun 2011 16:35:22 GMT

Another treat is to place them on a cookie sheet( halved), sprinkle with olive oil, salt, pepper, and a little brown sugar, then roast in the oven til carmelized. A unique treat!

Re:Quick Q about brussels sprouts (Mosca)

Fri, 10 Jun 2011 10:07:06 GMT

I've made them in ways other than steaming. One good dish is to saute them with cherry tomatoes and then toss them with Italian dressing. But my daughter loves them plain, and so do I, and part of the joy of cooking is feeding family, so.

Re:Quick Q about brussels sprouts (Pigiron)

Fri, 10 Jun 2011 10:03:55 GMT

I cook them a simliar way, but instead of drizzling, I toss the uncooked halves with olive oil and roast the hell out of them in a 500 degree oven ontil VERY well carmelized. Sprinkle with salt. They're better than french fries. Seriously, even cabbage haters seem to love them this way.

MilwFoodlovers

I used to make them your way but someone told me to halve them, place on a cookie sheet, drizzle with olive oil and roast until lightly caramelized. Never went back to the old way again.

Re:Quick Q about brussels sprouts (Mosca)

Fri, 10 Jun 2011 10:03:18 GMT

I haven't worked my way up to veggies yet, Brad; I'm still learning the meats. See my post on "Simon and Garfunkel chicken".

One of the shortcomings of the egg is the lack ability to grill things at different temps at the same time; I can't do steaks at 500* and veggies at 350*. So I got a Weber Smoky Joe Silver

to stand on the table next-to, and a flame retardant grill mat to go under it, and I think that will work quite nicely.

Re:Quick Q about brussels sprouts (ScreamingChicken)

Fri, 10 Jun 2011 09:52:48 GMT

Tom, have you grilled some on your BGE yet? If not, definitely give it a try!

Brad

Re:Quick Q about brussels sprouts (rebeltruce)

Fri, 10 Jun 2011 09:45:37 GMT

I've never soaked mine.....I rarely steam them anymore. I normally roast them now... cut them in half, a little Olive Oil, a little salt and pepper. 400 dgrees for 15-20 minutes....

Re:Quick Q about brussels sprouts (agnesrob)

Fri, 10 Jun 2011 08:05:56 GMT

MilwFoodlovers

I used to make them your way but someone told me to halve them, place on a cookie sheet, drizzle with olive oil and roast until lightly caramelized. Never went back to the old way again.

That's how I usually cook them.

Re:Quick Q about brussels sprouts (lleechef)

Thu, 09 Jun 2011 23:34:34 GMT

I cook sprouts quite frequently. I stopped bothering to make an "x" in the stem because basically I didn't see any difference in the cooking time. I have never soaked them or even heard of such a method for them and have certainly never, ever seen a worm, even in the ones I had in my garden.

Re:Quick Q about brussels sprouts (MilwFoodlovers)

Thu, 09 Jun 2011 17:21:59 GMT

I used to make them your way but someone told me to halve them, place on a cookie sheet, drizzle with olive oil and roast until lightly caramelized. Never went back to the old way again.

Re:Quick Q about brussels sprouts (rumaki)

Thu, 09 Jun 2011 16:50:46 GMT

I've prepared tons (well, pounds) of brussels sprouts over the years, and never heard of the "worm" theory. I always assumed the cross cut in the stem was to facilitate quick cooking. If you cook 'em too long, they are disgusting.

That said, I usually shred them, and saute them in olive oil with some chicken broth. They cook very quickly that way.

Quick Q about brussels sprouts (Mosca)

Thu, 09 Jun 2011 16:22:20 GMT

I love 'em, and eat them maybe 2-3 times a year because they're a bit of a pain to clean. I was taught years ago to cut a cross in the stem, to soak them in salted water for about an hour, then drain, rinse, and steam. The salt was supposedly to make any worms leave the sprouts; but in 35 years of cooking sprouts, I've never seen a worm in any of them.

Does anyone else use the salt-soak step? Is there a different reason for it?