In recognition of Hollywood's greatest awards night this Sunday, time has finally come that i can 'award' my personal favorite brussel sprout recipe about this Sunday's In The Kitchen Area With David!
You will see 5 Brussel Sprout recipe nominees, some from your gifted visitors, one from the lovely QVC host along with a customer choice recipe! I'll be tasting a recipe hourly, so stay tuned in before the finish in our big 5-hour show after i will announce my personal favorite!
Our gifted “In your kitchen with David” chefs have produced the next 3 recipes and also you, my foodie buddies will election to determine which would be the official customer choice recipe nominee!
I'll be posting a poll shortly that you should election/discuss your preferred! Please election with this FRIDAY!!
Thanks and then ensure that it stays flavorful!
Squeeze of freshly squeezed lemon juice
Preheat oven to 400 levels.
Inside a large oven-proof skillet over medium high temperature, add oil. Add bacon and render for 4-a few minutes until crisp. Add garlic clove, onions, leeks and The city sprouts. Toss well and prepare for several minutes. Add thyme, cayenne, and yams. Toss well and put within the oven for 10-12 minutes until The city sprouts develop nice color. Remove in the oven, toss with parsley and season the hash with salt, pepper, and freshly squeezed lemon juice. Transfer to some serving platter.
Cream of The city Sprout Soup
1 onion finely chopped
2 garlic clove cloves, crushed
2 cups chicken stock
2 cups The city sprouts, quartered
1-1/2 cups russet taters, peeled and chopped
cup heavy cream
1 tablespoons of dry sherry
cup crumbled blue cheese
Nutmeg, pepper and salt to taste
1 tablespoon fresh thyme
Available pot on medium high temperature, saut bacon for five minutes. Drain the grease. Add onion, garlic clove, and saut for ten minutes or until onion is soft. Add some chicken stock.
Add some chopped The city sprouts and taters and produce to some boil. Turn lower to some medium simmer and prepare for around hour. Turn heat off and let awesome.
Utilizing a hands stick blender, blend to some puree (or puree in small batches inside a blender or mixer. Go back to saucepot).
Add crumbled blue cheese and dry sherry
Season with nutmeg, pepper and salt to taste
Re-heat until cheese melts and soup is hot. Don't boil.
Ladle into bowls and garnish with fresh thyme
