Seems Yahoo and Flickr are having serious issues, so today you get the recipe that made me love brussel sprouts, since everything else requires Flickr’s cooperation.
Gretchen did a nice Thank You note post about her new favorite toy. I guess Sissy’s allergy eyes are still bothering her, because I know she was grateful enough to write her own note… Hem.
So, about those brussel sprouts. I’ve always loved cabbage, cooked, raw, or otherwise, but my whole life, people have been trying to convince me that I like brussel sprouts. I’ve tried them, but they were always bitter, slimy, mushy on the outside and firm on the inside and just generally unappealing.
Until I unknowingly met them Black Pelican style. No, I wouldn’t have intentionally ordered them, not even there – our favorite restaurant in the Outer Banks – but they came disguised as vegetable du jour. We never bothered to ask, because everything there is always fabulous. The Knight had one dry heave when he saw them, and immediately began isolating them from his mashed potatoes.
I remembered that Anita swore I’d just never had properly prepared “BS”, so after swallowing hard and mentally pinching my nose, I speared the smallest half of one sprout I saw and prepared for the worst. Instead, there was a little happy dance in my mouth, and I barely minded my manners and swallowed before I said a little too loudly in an off-season dining room, “OH MY!”
The Knight looked concerned. I’m allergic to scallops, so when we’re near seafood, there’s always a chance… I immediately launched into an explanation, begging him to try… Oh well. More for me, right?!
I’ve never had much success asking for recipes when I fall in love at a restaurant, but OBX does Southern style hospitality, so I wasn’t shocked when the manager happily bobbed back to the kitchen and came back with detailed instructions, and then thanked ME for liking them enough to ask! Since I’m not a big-time blogger and no one said anything about not sharing, you know I have to pass it along, just in case one of you actually likes brussel sprouts too.
Start with fresh, small brussel sprouts. Boil the sprouts until just tender, then remove then to a cold “bath”. Slice each in half. In a metal saucepan, heat up a liberal quantity of olive oil. Add some fresh, chopped garlic, and as soon as the garlic beings to brown, quickly toss the sprouts in, removing immediately from the heat. Add sea salt and fresh ground black pepper to taste. Serve immediately.
I think I need some tonight! If you want a proper recipe, I think this one is pretty close.