Monthly Archives: January 2012

Crave-worthy Brussels Sprouts

18 January 2012
Comments (2)
  • 1 lb. Brussels Sprouts
  • 1 tsp. sambal chili paste
  • 1 tsp. fish sauce
  • 1/2 tsp. sugar
  • 1 tsp. sesame oil
  • 1 tbs. rice wine vinegar
  • 1 tbs. mirin
  • 1 tbs. soy sauce
  • 1 tbs. water
  • 2 tbs. olive oil
  • slivered almonds (or  toasted sesame seeds)
  • few sprigs of mint

1. Remove bottom stems and quarter the brussels sprouts

2. Bring 4 – 6 qts. of well salted water to a boil in a large pot. Place a large strainer so it is submerged in a large bowl of ice water. Boil the Brussels sprouts for about 2 minutes until very al dente.

3. Drain the sprouts, then immediately place them in the ice water strainer. Drain again once they are well cooled.  Allow the sprouts to dry in the strainer with a towel over the top for 30 minutes or so.

4. Combine the remaining ingredients for the sauce (but not the oil and garnish).  Stir well.  Allow sauce to sit while brussels sprouts dry.

5. Heat a large skillet with the olive oil over medium high heat until the oil is nearly smoking.  Add the well-drained sprouts until it is one thin layer in the pan.

6. Cook about 1 minute. Do not shake or toss the pan – they should be golden brown. Toss gently and cook another 30 seconds to 1 minute.

7. Remove to a bowl, let rest for 30 seconds and add half the sauce.  Toss well.  Transfer to serving plate and garnish with almonds (or sesame seeds) and mint.  Serve remaining sauce for dipping.

Favorite Tri Tip Marinade

11 January 2012
Comments (0)
  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 6 cloves garlic, peeled and chopped
  • ground black pepper to taste
  • 1 sprig fresh rosemary (optional)
  • 2 – 3 fresh sage leaves (optional)
  • 1 decent sized beef tri tip
1. In a small bowl combine soy sauce, olive oil, garlic and black pepper. Place tri tip in resealable plastic bag, add rosemary and sage.  Pour marinade over and refrigerate overnight (or freeze for a rainy day).
2. Preheat outdoor grill for high heat, and bring tri tip to room temperature. Sear/brown both sides of meat, then reduce heat and cook to desired doneness (time depends on thickness of meat). Allow to rest 10 minutes before slicing.
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