Archive for February 17th, 2010

My hubby and I are pretty bummed that we both just discovered how delicious fresh, big, organic brussels sprouts can be!!  I can’t say that I thought of this recipe myself, I actually adapted it from a dish I had at Metro Brasserie a couple of months ago.  I buy my sprouts from the amazing McClendon’s Select on Saturdays at the Old Town Farmer’s Market. 

Pan Seared Brussles Sprouts in Buerre Blanc

serves 4-6

Ingredients:

McClendon’s organic brussels sprouts (about 15 big ones)

2 cloves of garlic put through a press

1 tsp sea salt

1tsp fresh cracked pepper

2 tblsp good olive oil

3-4 tblsp unsalted butter

Prepare your sprouts by cutting the ends off, peeling one layer of leaf off and cutting in half.  Put them flat side up into a saute pan with about 1/2 inch of water and bring to a boil until you see the sprouts reach a bright green color.  Pour sprouts into colander and drain off water.  In the same pan after it is very hot, put olive oil and butter in…place halved brussels sprouts in flat side down into pan.  Spread pressed garlic throughout pan and season with salt and pepper.  You will know they are done when you get a nice dark color on the flat side of the sprout.  Dress with leftover brown butter in pan.

so addicting, making again this weekend!!

You think I can get out of the OTFM with just one bag of brussles sprouts??? Now way in hell!!! From McClendon’s I also bought a beautiful array of multicolored fingerling potatoes, a bunch of dill, organic honey, green onions, and a gigantic vidalia onion!!  Went home with plans to make some homemade potato salad to go with the brussels sprouts and rib eye steak.  You can tweak this recipe as you like. 

Fingerling Potato Salad

serves 4-6

Ingredients:

1 1/2  pounds fingerling potatoes (cut into 3/4 inch chunks, boiled, drained and chilled)

chopped fresh dill (add to your liking)

2 sliced green onions

1-2 tblsp champagne vinegar

1-2 tblsp coarse ground garlic mustard

1 tblsp  organic McClendon’s honey

1/2 cup real mayonnaise

4 pieces fried crispy bacon cut into bits

In small bowl, mix vinegar, mustard, honey, mayonnaise and dill…set aside.  In large bowl combine potato chunks with green onion and bacon, slowly add dressing and mix lightly as to not smash the boiled potatoes.  Refrigerate before serving.