{"id":2024,"date":"2010-08-04T17:24:55","date_gmt":"2010-08-04T17:24:55","guid":{"rendered":"http:\/\/www.fibergeek.com\/resultstypical\/?p=11"},"modified":"2010-08-04T17:24:55","modified_gmt":"2010-08-04T17:24:55","slug":"brussels-sprouts","status":"publish","type":"post","link":"https:\/\/www.fibergeek.com\/resultstypical\/foods\/vegetables\/brussels-sprouts\/2024\/","title":{"rendered":"Brussels Sprouts"},"content":{"rendered":"

Normally I’m rushed on Tuesday. I am a cohost on a podcast that starts recording at 8pm so it’s a bit rushed to get home, cook dinner, eat dinner, edit show notes before the show starts. Luckily this week my co-host is out of town.. so no show. So.. last night I cooked.<\/p>\n

\"\"<\/a>
Saut\u00e9ed Pork Chops & Roasted Brussel Sprouts with cranberry pesto<\/figcaption><\/figure>
\nI’m starting to come around on Brussels Sprouts. Of the ways I’ve tried so far, last night’s were definitely the best.. and -then- I added the “pesto”.<\/p>\n

Sprouts:<\/b>
\n1 1\/2 pounds brussels sprouts
\n3 tablespoons olive oil
\n3\/4 teaspoon kosher salt
\n1\/2 teaspoon freshly ground black pepper<\/p>\n

Preheat oven to 400F degrees.<\/p>\n

While the oven is preheating, cut off the knobby end of the sprout if it’s grody. Cut the sprouts in half and toss them in a bowl. To the cut sprouts add olive oil, kosher salt and black pepper. I used “light” olive oil since I was going to be cooking this. *** <\/p>\n

After oven reaches temperature, spread sprouts on a jelly roll pan and bake for 25 minutes.<\/p>\n

The sprouts came out splendidly. I will definitely roast them this way again. They’d be good plain.. or you could do addins (bacon\/onion, pesto, cranberry pesto (as below) etc). Super nummy.<\/p>\n

Cranberry Pesto:<\/b><\/p>\n

Be sure to go over to the steamy kitchen site<\/a> for the full “pesto” recipe.<\/p>\n

First off, I didn’t have any pistachios and the store didn’t have any pre-shelled. So I spent about 10-15 minutes just prying the nuts out of their shell. This recipe would have been way easier if I’d found pre-shelled nuts.<\/p>\n

Second off, I didn’t randomly have “roasted garlic” just lying around my kitchen.. and I wasn’t interested in spending 20 mintues making roasted garlic… so I used some pre-diced from a jar of stuff I had in the fridge. Also, since I know both F and I like garlic I probably put in more garlic than the recipe strictly called for.<\/p>\n

Third off, I used some nice nice extra virgin olive oil***. The first two tablespoons went in just fine.. but the rest of it didn’t really mix as well with the pesto as I would have liked. In fact.. I think when I make this again I’ll half the olive oil in the mix and call it a .. um.. paste.. or chutney. I’m not really sure what you have to do to qualify as a “pesto” but really I ended up with nut and cranberry bits in a olive oil soup. Don’t get me wrong, it’s very very tasty.. I just think it could have been just as tasty (and less soupy) with less olive oil.<\/p>\n

Anyway I finished up the “pesto” just as the Brussels Sprouts were coming out of the oven. I let the sprouts cool (and the pesto.. um.. rest) while I quickly saut\u00e9ed the Pork Chops. Salt, pepper and a quick saut\u00e9 in a bit of light olive oil. I had planned to dredge the chops in flour before frying them.. but it turns out our flour had bugs (\/sigh). Regardless I had a pretty good idea that the “pesto” was going to have a nice strong flavor and I wanted that to be what we tasted so I didn’t spice up the chops.<\/p>\n

I served it up, it looked yummy.. When he was done eating it F said he liked it and we could eat that again in the future. He also ate -all- of his sprouts :D.<\/p>\n

Today I’m having leftover sprouts for lunch with a bit of leftover chicken from earlier this week.. the pesto goes very nicely with both and is equally tasty on chicking or pork chops. Nom nom nom.<\/p>\n

<\/p>\n

*** Speaking of Olive Oil. I read this article and -finally- understand the difference between Premium Extra Virgin, extra virgin, virgin, pure, light, lite and flavored olive oil. TLC Cooking “Types of Olive Oil”<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Normally I’m rushed on Tuesday. I am a cohost on a podcast that starts recording at 8pm so it’s a bit rushed to get home, cook dinner, eat dinner, edit show notes before the show starts. Luckily this week my co-host is out of town.. so no show. So.. last night I cooked.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"footnotes":""},"categories":[85,81],"tags":[97,103,105],"class_list":["post-2024","post","type-post","status-publish","format-standard","hentry","category-ick-food","category-vegetables","tag-brussels-sprouts","tag-cranberry","tag-pistachio"],"_links":{"self":[{"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/posts\/2024","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/comments?post=2024"}],"version-history":[{"count":0,"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/posts\/2024\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/media?parent=2024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/categories?post=2024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fibergeek.com\/resultstypical\/wp-json\/wp\/v2\/tags?post=2024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}