From the Kitchen of Kevin English
What’s for dinner?
Grilled Pork Chops with Ancho Chili Coffee Rub
Gourmet Brussel Sprouts
Mixed Green Salad with sliced pears, golden raisins and toasted pecans.
RECIPE: Gourmet Brussel Sprouts
This recipe has converted more than one person who has said “I hate Brussel Sprouts”
2 pounds Brussel Sprouts, trimmed and halved
1/2 cup drained brined capers
1/3 cup extra virgin olive oil
2 garlic cloves, minced
3 oil packed anchovy fillets, finely chopped
1/2 to 3/4 tsp. red chile flakes
- Bring a large pot of salted water to a boil. Add brussel sprout and cook just until tender and bright green, about 5 minutes. Drain and set aside.
- Meanwhile, blot capers on a paper towel. Heat oil in large frying pan over high heat. Add capers and cook, stirring carefully (mixture will splatter), until capers start to open and are brown and crisp, about 5 minutes. With a slotted spoon, transfer capers to a paper towel to drain.
- Add garlic and anchovies to pan and cook until fragrant, about 1 minute. Add brussel sprouts and chile flakes and stir to coat with oil. Cook, stirring occasionally, until starting to brown, about 5 minutes. Transfer to a serving plate and sprinkle with capers and a squeeze of lemon.
- I usually chop bacon or pancetta and saute until crisp, remove to paper towel to drain, and use some of the grease with the olive oil to saute the garlic and anchovies. Then add the bacon/pancetta pieces at the end along with the capers.