Recipe of the week: Braised Brussels Sprouts with Shallots

A few weeks ago, a friend made this for a work party, they were amazing!  She didn't have the exact amounts of what she used (come to find out her boy friend who is a chef at The Salted Pig in Riverside helped her a bit), so I played with the ingredients a few times and the last time I nailed it.  People ate these that don't even like Brussels sprouts!  These are a bit on the Asian side but go well with most things.  Let me know what you think.  A Votre Sante!

1 1/2 lbs Brussels sprouts
2 shallots finely chopped
3-4 cloves of garlic minced
1 bunch green onions finely chopped
2 Tbsp olive oil
1/2 cup rice wine vinegar
1/4 cup sugar
1/2 tsp red chili flakes
1 tsp salt
1/2 tsp pepper

First, cut Brussels sprouts in half, then finely chop or mince the rest of your vegetables.  Heat olive oil in a large skillet, add Brussels sprouts flat side down.  Once they start to brown, about 5-8 minutes add the vinegar, sugar, salt, and pepper, coating the sprouts.  Add the shallots, green onions, and garlic, sauteing until translucent, (about another 5 minutes) add red chili flakes.  Pour into bowl and serve, enjoy!

Recipe of the week: Lemon Basil Brussels Sprouts

I feel as though I'm finally starting to come out of my funk, the proof is I've cooked 4 out of the last 5 days!  A few months ago my friend and I had lunch and PF Chang's and they'd recently put "lemon scented Brussels sprouts" on the menu, we both loved them.  This is my attempt at duplicating their recipe.  I used my food processor for this so if you don't have one, you'll have to slice everything.  Lots of people don't like Brussels sprouts, I'm not one of them.  This is going to become a regular recipe at my house.  Let me know what you think.  A Votre Sante!

Lemon Basil Brussels Sprouts

1 lb Brussels sprouts
1 lemon (for zest and juice)
1 one inch piece of ginger peeled & grated
3 green onions
1 Tbsp Thai basil (or regular basil if you can't find Thai)
1 clove garlic
olive oil
1 tsp salt
pepper

Using the slicing blade on the food processor, slice the Brussels sprouts and onion.  Transfer vegetables to a bowl and add the zest of the lemon, ginger, and salt.  Toss with the juice from the lemon.  In a large skillet heat about 1 Tbsp of olive oil, add garlic cook for about 2 minutes then add vegetable mixture.  Cook for about 6 to 7 minutes (half way through add the basil), add fresh ground pepper and more salt if needed.  Enjoy!