The brussel sprout breakdown

I have always adored brussel sprouts, and have been trying to perfect my own recipe for quite some time now. To better understand the best ones I’ve had, I decided to consider them in a little more detail:

  1. Bodega – By far my favorite, these kicked off my brussel sprout kick this month. Partially shaved and ever socrispy, these guys were coated in a sweet pineapple glaze that we couldn’t help but scrape off the pan.
  2. Little Prince – Roasted in duck fat, these disappeared so quickly from the table I couldn’t even snap a photo! Perfectly browned quarters, and rich but not too fatty, these were extremely satisfying and served piping hot in a cast iron skillet.
  3. Blue Water Grill – On a frigid and snowy day, these were just the right addition to our cozy brunch. These sprouts, cut lengthwise, were caramelized in sherry and maple, offering up a flawless harmony of bitter and sweet.
  4. Craft Bar – These were meant to be a side to the special of the day, but we asked if they had any extra to be served up special for us. These came in a cast iron ramekin and were mostly whole, rather than sliced in half or quarters. As far as I can tell they were simply sautéed in butter and were seasoned just lightly enough that my very picky brother even had a few.

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