Brussels Sprouts

May 27th, 2015 § 0 comments

Many people don’t like brussels sprouts (Or “fairy cabbages” as BSK’s grandmother called them). HG loves them in many ways. Roasted with garlic or bacon or chestnuts. Pan fried with garlic and shallots. Shaved into flakes and cooked in a good sofrito to be served over pasta. Last night, BSK gave the sprouts an Asian treatment and they were splendid. BSK sautéed them (Blackened slightly around the edges) with oil, garlic, ginger and some Japanese Mirin. Caramelized them with a slight dusting of sugar. They were a spectacular side dish for Tonkatsu, fried, breaded, thin slices of pork. Thrifty BSK saw Pork Scallopini on sale at Whole Foods and snapped up a batch. These were doused with beaten egg and rolled in Panko. BSK used very little oil in the pork fry (Usual recipes call for two inches of oil in a pan heated to over 300 degrees.) Less oil. Less heat. And, the Tonkatsu was crisp, greaseless and juicy. HG completed the dish with a bowl of soba mixed with sesame oil. BSK and Gorgeous Granddaughter Sofia dotted their Tonkatsu with fruity Japanese Bulldog Sauce while HG opted for Chinese Sweet Chile sauce. All the diverse elements of the meal blended together quite happily.

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