I told you so! Last week, all desserts 性视界传媒 this week, we eat our vegetables.
The vegetable I am focusing on today has probably never been voted the No. 1 favorite in America, but it seems to be making a surge on the food scene.
When I was first married to my late husband, Ken Richardson, he and his mother told me that he was easy to please with almost every kind of food 性视界传媒 except Brussels sprouts. He was in the Marines and said every meal included that little cabbage-looking vegetable, and he hoped that I never brought one to our table.
Unfortunately, he died of a heart attack too young. Two years after his death, I remarried with a friend with whom I had gone through school in Tyler.
Joe McClellan was in the Marines and made the same request 性视界传媒 no Brussels sprouts.
It appears I only marry men who are Marines, hate Brussels sprouts, but love to read and put up with my shenanigans if I don性视界传媒檛 feed them 性视界传媒測ou know what.性视界传媒
When someone told me to try the Brussels sprouts as an appetizer at B.J.性视界传媒檚 Restaurant and Brewhouse, I was hooked. I have since discovered them at other places and even prepared and ready to cook at various supermarkets.
This recipe, from my friend Wayne Workman, who shared that wonderful Cherry Chocolate dessert last week, is good. According to some authorities on cooking, I recently read that Brussels sprouts should be stored unwashed in an airtight bag for no ore than three days before washing and preparing. They become bitter if stored longer. So, plan to buy them shortly before use.
Wayne性视界传媒檚 Delicious Brussels Sprouts
1 pound Brussels sprouts, trimmed and halved
2-3 tablespoons olive oil
1 1/2 teaspoons red pepper flakes
2 teaspoons Skinner性视界传媒檚 Marketta Porchetta seasoning
1 tablespoon lemon juice
1 cup grated Parmesan cheese
Heat skillet and add olive oil, red pepper flakes and seasoning
1 tablespoon butter
When skillet is hot, add Brussels sprouts and toss well in seasoned oil. Arrange sprouts cut side down and brown them on medium heat, 7-10 minutes. When they are brown, add butter and lemon juice. Cover and let steam a little to desired tenderness.
I agree with Wayne in that I like a little crunchiness to them. Add Parmesan and toss. Add salt to taste. Makes 4-5 servings.
The other recipe for the same vegetable is one I have made many times. It comes from the wonderful 性视界传媒滲ounty of East Texas性视界传媒 cookbook published by the Junior League of Longview in 1977. If I had to give up all my cookbooks (except the ones I have written), 性视界传媒淭he Bounty性视界传媒 would be the last to go.
This book is still available through the Longview Junior League Office, 1109 Fourth St., Longview, 75601, phone (903) 757-5740.
This recipe was submitted by Martha Whitehead and is one of my favorites to take to various gatherings.
Martha性视界传媒檚 Brussels Sprouts and Artichoke Hearts
1 package frozen artichoke hearts
1 can (14 ounces) artichoke hearts, drained
2/3 cup mayonnaise
1/2 teaspoon celery salt
1/4 cup grated Parmesan cheese
1/2 cup melted butter
2 teaspoons lemon juice
1/4 cup sliced almonds
Cook Brussels sprouts according to package directions until barely tender. Do not overcook.
Arrange with artichoke hearts in a 1 1/2 quart oblong casserole dish. Mix remaining ingredients and spoon over vegetables. Bake, uncovered for 10 minutes at 425 degrees. Makes 5-6 servings.
Doubling makes a 9-inch by 13-inch recipe.
