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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Brussels Sprouts with Avocado and Sunflower Seeds

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Roasted Brussels Sprouts with Avocado and Sunflower Seeds Empty Roasted Brussels Sprouts with Avocado and Sunflower Seeds

    Post by Lobo Sun 24 Jan 2016, 2:48 am

    Roasted Brussels Sprouts with Avocado and Sunflower Seeds Img95l
    Roasted Brussels Sprouts with Avocado and Sunflower Seeds
    Roasted Brussels Sprouts with Avocado and Sunflower Seeds Translucent
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    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 4
    This recipe comes to us from Chef Dan Kluger, who creates the farm-to-table menu at New York City’s ABC Kitchen, where he makes the most of seasonal produce. Here, he roasts brussels sprouts until they’re slightly sweet, then adds unexpected flavors with lightly fried herbs, avocado, sunflower seeds and chili pepper.






    • 283

    Ingredients:

    For the brussels sprouts:


    • 3/4 lb. (375 g) medium-size brussels sprouts, trimmed
    • 3 Tbs. extra-virgin olive oil
    • Kosher salt, to taste

    For the dressing:


    • 1/4 cup (2 fl. oz./60 ml) fresh lime juice
    • 2 Tbs. extra-virgin olive oil
    • 1 1/2 tsp. Dijon mustard
    • 1/2 tsp. whole-grain mustard 
    • 1 tsp. honey
    • 3/4 tsp. Tabasco sauce
    • 1 tsp. kosher salt

    For finishing the dish:


    • 1 Tbs. extra-virgin olive oil
    • 1/2 cup (3/4 oz./20 g) roughly chopped fresh basil
    • 1/4 cup (1/3 oz./10 g) roughly chopped fresh mint
    • 2 Tbs. sunflower seeds, toasted
    • 1/2 piece red finger chili, thinly sliced with seeds
    • 1/2 large avocado, cut into 1/2-inch (12-mm) cubes
    • 1 lime for zesting
    • Coarse sea salt, to taste
    • Freshly ground pepper, to taste

    Roasted Brussels Sprouts with Avocado and Sunflower Seeds Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Preheat an oven to 400°F (200°C).

    To prepare the brussels sprouts, in a large saucepan over high heat, bring water to a rapid boil. Working in small batches, add the brussels sprouts and blanch until tender but not fully cooked, about 2 minutes per batch. Transfer to a bowl of ice water, then drain and dry on towels. Cut the brussels sprouts in half lengthwise.

    Heat a cast-iron sauté pan over medium-high heat. Add the olive oil and brussels sprouts and season with salt. Transfer to the oven and roast, stirring occasionally, for 5 to 8 minutes. Transfer the brussels sprouts to a paper towel-lined tray.

    To prepare the dressing, in a bowl, whisk together the lime juice, olive oil, Dijon mustard, whole-grain mustard, honey, Tabasco and salt. You will need 3 Tbs. of the dressing for the brussels sprouts; reserve the rest for another use.

    To finish the dish, return the sauté pan to medium-high heat. Pour in the olive oil and quickly fry the basil and mint, stirring constantly, about 30 seconds. Add the sunflower seeds and red finger chili and toss to combine.

    Arrange the brussels sprouts on a platter and sprinkle evenly with the avocado. Drizzle the 3 Tbs. dressing on top and sprinkle with the herb mixture. Finish with lime zest, sea salt and pepper. Serves 2 to 4.

    Recipe by Chef Dan Kluger, ABC Kitchen, New York City

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