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New School Cooking #7755270 02/24/20 06:54 PM
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Sis left me a bag of Brussels sprouts. Didn’t want em to go bad so I did this -

Washed and peeled off outside limp leaves and cut in half. Then into a hot skillet with a good size lump of bacon fat -

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I seasoned em up with my proprietary seasoned salt and pepper. Grabbed the balsamic and looked over my jelly stash. Found something interesting -

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Add a spoonful of jelly and splash balsamic on it and stir. Toss the halves and do it again. Three spoons looked about right. Then I added some water to deglaze and tossed again. And it’s done.

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The ‘burnt’ ones are the best tasting ones. Mama keeps eating em. Even Gracie likes em! They are pretty good but I think raspberry glazed are better.


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Re: New School Cooking [Re: Cast] #7755272 02/24/20 06:56 PM
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Brussels that are heavily charred up are the best.

Re: New School Cooking [Re: Cast] #7755273 02/24/20 06:56 PM
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chef


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Re: New School Cooking [Re: Cast] #7755411 02/24/20 09:05 PM
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Those look great food

Did some Saturday while I had the smoker rolling pan with bacon fat in it and in the smoker for 30 minutes then to the stove to brown, we liked them. Wwent well with salmon and taters.

Re: New School Cooking [Re: Cast] #7755453 02/24/20 09:52 PM
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Greatness.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: New School Cooking [Re: Cast] #7755483 02/24/20 10:25 PM
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Thank you Bill for turning me on to Balsamic. Changed the way I cook for the better.


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Re: New School Cooking [Re: Herbie Hancock] #7755501 02/24/20 10:38 PM
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Originally Posted by Herbie Hancock
Brussels that are heavily charred up are the best.

Re: New School Cooking [Re: Cast] #7755685 02/25/20 02:26 AM
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Substitute sliced okra for the Brussel sprouts and add a little cornmeal tp the pan. Then almpst burn them like those. Serve with a spoonful or 2 of picante sauce.


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Re: New School Cooking [Re: Cast] #7755826 02/25/20 08:57 AM
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Looks great. I usually start by steaming the Brussel sprouts while I'm chopping onions. I put a couple of strips of thick bacon on the cast iron and add in chopped onions with butter. Once the onions are soft and taking on some color I add the Brussel spouts and mash it all up. After it's all charred to greatness, I remove it from the cast iron and immediately sear a sous vide steak on the seasoned cast iron. Always turns out really great.


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Re: New School Cooking [Re: Cast] #7755851 02/25/20 12:17 PM
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Heck Yes food

The wife seasons them up and cooks them in the oven, pretty good that way too.

Last edited by Stub; 02/25/20 12:19 PM.

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Re: New School Cooking [Re: Cast] #7755903 02/25/20 01:42 PM
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I get mine frozen with a butter sauce, Like yours better.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: New School Cooking [Re: Cast] #7756278 02/25/20 08:09 PM
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I roast them in the oven at least once a week. 400 degrees, sprayed with olive oil and coarse salt and pepper until blackened. I love them.

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