Oven Roasted Brussel Sprouts

Okay, I understand...brussel sprouts are not exactly the most favored of all the veggies in the plant kingdom.  But there is a way to prepare them to where they can be transformed into something absolutely savory.  Ready? "Oven Roasted Brussel Sprouts."  It is the simplest of ingredients...the easiest of techniques, and a huge, huge, pay off of flavor, it is almost like redeeming brussel sprouts from near annihilation.  Now, just like I gave you my word on the anchovies (from the last post), I will once again give you my word on this.  You will like this taste so much, you may never do brussel sprouts any other way, I promise.

Ingredients:
1.  Fresh Brussel Sprouts - I like to get the big kind, not the baby sprouts.
2.  Extra-virgin Olive Oil - you can't go wrong with this fruity flavor (please do not try regular Olive oil, it just doesn't have the same flavor - and when you are dealing with brussel sprouts, you need all the flavor help you can get).
3.  Kosher salt - The texture of Kosher salt is superb.
4.  Fresh crack black pepper - no other way, no other kind will do.

Directions:
First, cut your brussel sprouts into two by halving them.  Second, remove the base of the sprouts (that would be the stubby or "woodsy" type texture).  Third, place the sprouts on a cookie sheet.  Then drizzle it with extra-virgin olive oil, salt and pepper them (be ever so slightly generous with all three components).  Set your oven on 400 degrees F, and place the cookie sheet or baking sheet inside the oven, and roast it for 30-35 min.  You will see some really neat caramelizations on your sprouts.  Transfer them from the sheet to a serving bowl or a plate.  Bon appetit (enjoy your meal)!

I have had some avowed brussel sprout haters change their minds when the roasted sprouts hit their tastes buds.

Pasta con Aglio e Olio

Ingredients:

1.  Pasta - either spaghetti or fettuccine.  Of course, the traditional way is to use spaghetti, but I like the thickness of fettuccine.  Thankfully, we have individual soul liberty on these matters.

2.  Extra-virgin Olive Oil - great fruity smell and taste.

3.  Anchovies - That's right, anchovies.  Don't worry, they will melt in with the oil and garlic and will provide a delicious salty flavor to the mix.  You do not want to skip over this ingredient.  You can try, but you will regret it.  Believe me, I am not an anchovy fan myself, but I love it in this dish (and you will too).

4.  Garlic - lots of cloves of garlic (at least 10 cloves).  Of course, peeled and minced.

5.  Red crushed pepper flakes - just a pinch.  This adds a slight kick to the overall flavor.

6.  Parsley – fresh.  Handful and rough chop.
7.  Optional: Parmesan cheese.

Directions:

Cook the pasta.  Make sure that when the water (for your pasta) is boiling that you add salt to your water to season the pasta.  Add some oil to the water (which helps prevent the pasta from sticking) others don't.  I have a preference of adding a little oil.  Cook the pasta to "al dente" (or a little firm) or completely soft (its all up to your taste).  While the pasta is cooking, fire up a skillet (low to medium heat).  Cover the skillet with extra virgin olive oil (be liberal).  When the oil gets hot, add the minced garlic (it should have a low and slow sizzle).  Add a pinch of red crushed peppers.  And now, add a few anchovies to the garlic infused oil.  The anchovies will slowly dissolve and will turn into an amazing salty seasoning that will add such a different yet lively flavor to your pasta.  Drain the pasta (really well) and then add it to the oil by tossing it in the skillet.  Cut off the fire.  Garnish it with fresh parsley. 

Eat with:

Steak or shrimp

Vegetables or salad

Extremely easy home made tortilla chips

Ingredients:
1.  Corn tortillas (you may also use flour tortillas if you wish).
2.  Peanut oil. (Excellent oil to use for high temperature cooking) - unfortunately some people are allergic to peanuts and that would also mean they could react to peanut oil also - in that case you may use vegetable oil or canola.
3.  Seasonings:  Garlic powder, salt, and black pepper.

Directions:
Heat up the peanut oil in a cast iron skillet (well, really anything that is deep will do - an electric fryer would do well).  Cut the corn tortilla chips into sections (with a pizza cutter or something similar).  When the oil is hot enough (a good way of testing the oil is to stick the end of a wooden spoon directly into the oil, and when you notice small bubbles around the spoon, then the oil is hot enough and you are ready to cook the tortilla "chips").  Be careful with the hot oil (if you ever had the misfortune of being scorched before, you know what I mean).  The cooking process takes hardly any time at all.  For me, I just drop the tortilla chip sections and flip them for even cooking.  They turn light brown really fast.  Again, they cook so fast you can ruin them in less than a minute, if you aren't careful.  When you get them out of the oil, place them on a plate or basket with a paper towel under them.  Season them with the "seasonings" mixture, preferably while they are fresh and hot out of the oil, so that the seasonings stick.


Eat with:
1.  Your favorite store bought or home made salsa.
2.  Fresh Avocado Salsa (I think it is the first recipe in this blog).
3.  Melted cheese or cheese dip. (You can even add some Jalapenos for an added zing).

Signed - mission accomplished

Food Network's Bobby Flay book signing today

Today I will launch out into The Hunt Valley Towne Centre in Cockysville, MD (36 miles) to get Bobby Flay's new book "Throwdown" signed.  Of course, I will check his website one more time before going just to make sure it is still on. 

Southwestern Pumpkin Soup

Ingredients:
1.  Onion - (one, this is the only thing that needs chopped - the rest are in cans, hurray!)
2.  Extra-virgin Olive oil - (just enough to saute the onions with)
3.  Stock - (3 cups of stock - either vegetable, chicken, or beef - your choice)
4.  2 (15 oz) cans of pumpkin puree
5.  2 cans of diced tomatoes
6.  1 can of black beans (drain the water in it)
7.  Curry (a palm full - or about two tablespoons)
8.  Cumin (a half a palm full - or one tablespoon)
9.  Cayenne (optional for heat - a pinch, or a half or whole teaspoon - to taste) or fresh cilantro (rough chopped).
10.  2 cups of cream (added at the end to lighten up everything).

Directions:
Get a dutch oven or a stock pot ready and heated on medium heat.  Pour in a little bit of extra-virgin olive oil and saute the minced onion (enjoy the smell).  Pour in your stock, after the onion is semi-cooked or sorta translucent.  Add the pumpkin puree (watch out for the splatter, get the puree as close to the stock when you scoop it out).  Add the diced tomatoes, and the black beans.  Mix the "mixture."  Flavor it with the spices.  Finally add the cream.  Lower the heat to allow everything in the pot to marry.  Addendum:  Ms. Karen Sweitzer added garlic to this recipe and it was perfect!  SO don't forget to add some fresh garlic for that edge!

Eat with:
1.  You can eat this on its own, like you would any other soup.
2.  Grilled Cheese Sandwich.
3.  Semi-home-made flour tortilla chips on the side (recipe forthcoming).

Cream Cheese Biscuits

Ingredients:
1.  Bisquick (2 cups).
2.  Cream Cheese (3oz.).
3.  Milk (enough to just lightly coat the mixture).
4.  Flour (a palm full just for coating).

Directions:
Combine the bisquick and cream cheese in a large bowl by using a pastry cutter.  If you don't have a pastry cutter you can use a couple of forks.  You want to make sure that the bisquick and cream cheese is melded together really well, to the point where it almost resembles something like cornmeal.  Then, pour in a little bit of milk (be sure not to over do the milk pour - you just want to lightly coat the mixture - didn't I say that already?) while tossing and folding the mixture.  Continue this until your mixture resembles dough.  On a wooden cutting board (a good size one) - coat it with a palm full of flour (this will be the work station for the dough, the flour will prevent the mixture from sticking to the board).  Also hit the top of the mixture with a little bit of flour. Now you are ready to lightly knead and roll the dough.  Use a pastry cutter (or a the tip of a drinking glass) and place the "pre-biscuits" onto a slightly greased cookie sheet (they also have those fancy non-stick trays, but this will do).  Bake it in the oven at 375 degrees for about 10 to 15 min.  Be sure to keep an eye on them so you don't turn bread into stone.

Eat with:
1. Stuff you would normally eat with when consuming buttermilk biscuits.
2. Of course, nothing beats the taste and texture of real buttermilk biscuits, but this recipe comes awfully close and is a whole lot easier to do.