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Saturday, April 9, 2011

Brussels Sprouts!

The boys at Jo’s have got it going on. Their menu is consistently delicious and recently they introduced the cutting edge Punk Rock and higher-end Rockstar concepts, featuring wines all considerably lower priced than their competitors (who are surely gnashing their teeth). We settled in on a recent evening and flipped over the Brussels Sprouts. Forget notions of suffering foods you had to endure growing up—not only will you devour these plucky sprouts, you’ll ask for seconds! A visit to Jo’s is definitely in order but owners Jim Chu and Johnny Santiago were kind enough to send us their recipe to make at home.

Sautéed Brussels Sprouts Leaves with Shallots and Toasted Macadamia Nuts
Adapted from Jo’s
Serves 4

3 pints Brussels sprouts, stems cut and leaves taken off with a paring knife
2 shallots
3 Tbsp unsalted butter
2 handfuls Macadamia nuts, toasted and crushed (preferably by a wine bottle or rolling pin)

Heat pan on medium/high heat for one minute. Melt butter until slightly brown. Add shallots and quickly sauté. Add Brussels sprouts leaves and toss to coat until slightly wilted. Add salt and pepper to taste. Take pan off heat, add nuts and toss.

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First published for Next magazine.

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