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🔪MY GEAR:
14" NONSTICK SAUTE PAN: https://amzn.to/3mWF5h3
STAINLESS FRYING PAN: https://amzn.to/3x8qHsV
MANDOLINE: https://amzn.to/3Qvnz0V
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
10" Chef's Knife: https://amzn.to/3gBwL4q
NONSTICK PAN: https://amzn.to/3B7sXBU
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7
QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6

--RECIPES--
(Recipes are for 2 large portions)

BRUSSELS SPROUTS SALAD
▪1/2lb or.25kg Large Brussels Sprouts, shaved or cut very thin (about 200g)
▪4 slices bacon, diced small
▪Candied pecans (see below)
▪White balsamic dressing (see below)
▪Aged white cheddar, shredded

Add bacon to nonstick pan topped with about 1/2c water. Bring to a simmer, then render on low/med-low for 10-12 mins until crisp. Drain on paper towel.

To assemble, add shaved brussels to bowl, top with about half of dressing, pinch salt and pepper. Add handfull of candied nuts, most of rendered bacon. Toss to combine. Garnish with additional nuts, bacon, dressing, and shredded cheddar.

CANDIED PECANS
▪1 egg white
▪90g or 1/2c sugar
▪120g or 1c chopped pecans

Add egg white to bowl and whisk until foamy. Whisk in sugar until combined.Stir in nuts to coat. Spread onto parchment lined sheet tray and bake at 325F/160C for 30-45min, stirring at 10min.

WHITE BALSAMIC
▪50g or 1/4c white balsamic
▪15g (½ shallot) minced shallot
▪25g or 1 2/3Tbsp grainy mustard
▪15g or 3/4Tbsp honey
▪Pinch salt
▪Pinch pepper

Stir balsamic, shallot, mustard, honey, s&p in a container with lid. Add oil and lid and shake.

--
BLANCHED BRUSSELS WITH BUTTER SAUCE
▪1lb/.5kg large brussels sprouts, halved
▪Salt
▪125g/1/2c chicken or vegetable stock (+ extra if needed)
▪115g/1 stick unsalted butter
▪1-2 spoons sour cream
▪Fresh parsley, chopped
▪Chives, finely minced

Boil water in large pot. Salt heavily until water tastes salty. Add sprouts. Boil for 2-2.5mins until just gettng tender, but still have some crunch. Transfer sprouts into icy water to stop the cooking. Remove from ice bath and blot water.

Preheat large saute pan over med-high. Add stock. When simmering, add butter and reduce heat to low. Swirl or whisk to emulsify butter into water. Add in sour cream and gently melt. Add blanched sprouts. Swirl to coat. Add pinch of salt, parsley, and chives. Garnish with butter sauce from the pan and additional parsley and chives.

--
ROASTED
▪1lb/.5kg brussels sprouts, halved
▪Olive oil
▪Salt
▪B-man’s super condiment relish (recipe below)
▪Grated parm

Add brussels to bowl and add enough olive oil to moisten (3 large spoons) and a very large pinch of salt. Toss to coat and transfer to a sheet tray, cut side down. Roast at 500F/260C for 15min or until golden and crisped.

Transfer to a bowl and add 3-4 large spoons of the super condiment (below), and several large pinches of grated parm. Toss to combine. Garnish with additional parm and relish.

B-MAN’S SUPER CONDIMENT RELISH
▪10g or 3Tbsp parsley, chopped
▪10g or 2Tbsp scallions, thinly sliced
▪10g or 2Tbsp fried capers (method below)
▪20g or 2Tbsp pickled golden raisins, chopped (recipe below)
▪Zest of 1 lemon
▪Juice of ½ lemon
▪75g or 1/3c olive oil

Stir to combine

FRIED CAPERS
▪jar of capers
▪olive oil

Drain and dry capers well. Preheat nonstick over high. Add 3 spoons olive oil and jar of drained and dried capers. Fry for 4-5min or until golden and crisp.

PICKLED GOLDEN RAISINS
▪250g or 1c white distilled vinegar
▪125g or 1/2c sugar
▪150g or 3/4c golden raisins
VIDEO: https://youtu.be/CYi9ab88RbM (Big Ass Salad 2)

Heat sugar & vinegar in saucepan over med until simmering. Add raisins, stir. Remove from heat & allow to plump for 20min-1hr.

--
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3

#brusselsprouts

CHAPTERS
0:00 Intro
:22 Raw Brussel Sprout Salad
5:58 Blanched brussels sprouts with butter sauce
7:37 I like cereal (Magic Spoon ad)
8:37 Finishing the blanched brussels
11:17 Roasted brussels sprouts
14:45 Let’s eat this thing


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