I just read an article in the New York Times which argued that, although the 2000s were a pretty dreadful decade in every other respect, it was a new Golden Age for cocktail making, a novus ordo bibendorum. I feel the same way about the Aughts and cooking: It was a good decade for a young Militant Carnivore to strike out on his own and to start learning how to cook well and how to dine well. Just as many cocktails, unhip and unsung in the days of everything-tinis, came back into popularity over the last ten years, many foods which had fallen out of favor in the world of fine dining were rediscovered or re-invented as haute cuisine: chicken thighs, organ meats, skirt steak, sardines, kale, beans, wheat berries. These are foods with flavor, foods with punch.
Therefore, I’m guessing that I probably don’t have to sell you on Brussels sprouts, those once reviled sources of childhood dinnertime anxiety, that former punchline of a vegetable. If you do still somehow harbor an aversion to Brussels sprouts, a holdover reaction from the Dark Ages of the Second Millenium, this recipe should convert you.
- 1 lb. Brussels sprouts
- olive oil (as needed)
- 1 clove of garlic
- 1 T sherry vinegar or apple cider vinegar
- Seasoning Salt
Coat the bottom of a large skillet with olive oil and put over medium-high heat. Peel the garlic and place the whole clove in the skillet. Slice the Brussels sprouts in half lengthwise. When the oil is good and hot (shimmery, maybe just starting to smoke), add all of the Brussels sprouts quickly. (Careful! If your oil is hot enough, drops of water will cause it to splatter violently. Therefore, adding just a few sprouts will cause oil to fly everywhere. Add ALL of the sprouts at once to overwhelm the oil and to keep it from flying at you.)
With a pair of tongs, flip all of the Brussels sprouts so they are cut side down.
Cook the Brussels sprouts over medium-high heat for about ten minutes; after five minutes, move the ones on the edge of the pan into the center so that they brown evenly. You want to really cook them; the goal here is good caramelization so that you get lots of flavor. When they have a nicely seared brown crust on them, maybe even a hint of char, stir them around and cook for a minute more.
Turn off the heat. Add the vinegar and season with Seasoning Salt to taste; stir, deglazing the pan with the vinegar. Toss to coat. Serve immediately. Try—just try–to eat only one.
I wouldn’t have touched a brussel sprout with a ten foot pole back in the day, but we’ve enjoyed them almost once a week since Thanksgiving. If you haven’t already done so, give them a try roasted. You achieve the same wonderful carmelization with no fuss. Ina Garten turned me on to this. I use either small ones or cut the large ones in half. Salt, drizzle with EVOO, and roast in a 375 degree oven about 25 minutes. As a wonderful extra, add some diced panacetta. Great blog!
[...] food? However, the key to this recipe, as with many other vegetable dishes, is slow and careful caramelization. A very short list of ingredients magically becomes a rich and distinctive accompaniment to the [...]
Where did you get these? I’ve only seen brussel sprouts of dubious quality (and suspect character) as of late.
I don’t remember where I got them; possibly Fred Meyer? The great thing about this recipe is that it takes even sorry, tried Brussels sprouts and turns them into something fantastic.
[...] As I’ve noted that it has been noted, the last decade was a good one for cocktails. No more -tinis, no more froo-froo nonsense, just an honest appreciation for cocktails as culinary creations, as dependent on quality ingredients, balance, proportion and care as anything else that comes out of a kitchen. Needless to say, the artisanal cocktail movement has gotten out of hand in some respects, but you don’t need to wear arm garters to make a great drink. In short, the hour before dinner may have never been a better time to drink. [...]
[...] taking sweetened condensed milk and caramelizing it. I caramelize things all the time: onions, Brussels sprouts, you name it. Why can’t I caramelize sweetened condensed milk? All I have to do is avoid [...]