Joey's Garlic Pickled Brussels Sprouts

 

This recipe is kind of a side step from my usual mid-October posts. Usually, I would post something pumpkin or apple or Halloween-ish, but today, I thought I’d do some canning.
People often refer to summertime as “canning season” because that’s when you have your fresh produce, etc, but I like canning throughout the entire year, not just during the summer.
 So today, I decided to pickle some Brussels sprouts. WHAT??? yes, it’s true. When making pickles, you don’t HAVE to always use cucumbers. I’ve pickled peppers, onions, asparagus, even radishes! Pickle whatever you like!! And the best part is that you can change up your pickling brine to suit your fancy! If I’m doing sliced cucumbers or radishes, I like a nice sweet bread and butter pickle. But if I’m doing spears, or asparagus, or in this case, sprouts, I like a nice tangy garlicky dill.
So if you’re a fan of pickles, try pickling something other than cucumbers next time. I think you’ll be pleasantly surprised! Have fun!


3-4 lbs Brussels sprouts
7 large cloves garlic
4 cups white vinegar
3 cups water
2 tbs yellow mustard seeds
2 tsp celery seed
1 tbs mixed peppercorns
2 tbs dill weed
2 tbs sugar
2 tbs salt
pinch red pepper flakes


Combine brine ingredients in a medium sauce pot over high heat. Bring to a boil, then reduce heat to simmer. Let it simmer for about 5-10 minutes.
Meanwhile, using a sharp knife, trim the root ends of the sprouts, then slice them in half through the root. (if you slice it through the equator, the leaves will fall apart!). Also slice your garlic cloves in half. If you’re not going to can them, let the brine cool slightly so that it’s not boiling hot. Place the sprouts and garlic cloves in large glass container, then pour brine over. Let cool completely, then store in the fridge.
For canning, wash and heat your pint sized jars. (this made 7 pint jars for me). Fill your jars with sprouts, and two pieces of garlic each. Pour your hot brine over them until full, leaving an inch head space. Use a plastic knife to debubble, wipe your rims, then center your lids and place your rings finger tight. Waterbath or steam can them for 10 minutes, turn off heat and let them sit in canner for an extra 5 minutes, then move them to a towel lined counter to cool completely.
For best flavor, let them sit for a few weeks before cracking into them.

Tips:
Ok, yes, I know, I know. A few weeks is a long time to wait, but I promise it’ll be worth the wait! I was thinking of serving these at Thanksgiving, so that’s why I’m making them now!
Switch up the brine however you like. Do you have a favorite pickle recipe, use it!
Want it to be more garlicky? Add more garlic! Want it to be spicier? Add more pepper flakes. It’s whatever you like!
Most pickle brines call for equal parts water and vinegar, but I like a stronger hit of sour, so I always go a little extra on the vinegar side.
Wanna add some fresh herbs? Go for it. I think I may use fresh dill next time. Want it to be sweeter? You can literally add up to 2 cups of sugar to this recipe. Don’t have any of these spices? Just add a couple tablespoons of purchased pickling spice and call it a day. It will all work.

Joey's Bangin' Brussels with Sundried Tomatoes

 Whenever I'm at home just doing the usual Sunday housecleaning and such, my TV is most likely gonna be on the Food Network or Cooking Channel. It's a great thing when you're not just sitting in front of the TV and you can still basically get the gist of what they're making while you're busy tackling your household to-do list. Such was the case when I saw Marcella Valladolid making a Brussels sprouts dish. It had sesame seeds and chili peppers and cream. It looked good, but I wondered what I might do to tweak it a little. So I got to thinking. I liked adding sun dried tomatoes to my Collard Greens, so what if I add them instead of the chilis? I liked the idea adding a little texture, so instead of adding sesame seeds, I decided to add pine nuts for a little crunch. I also roasted my sprouts instead of steaming them in chicken broth and I added mushrooms too, just to bulk up the recipe a bit. Basically, by the time I had finished tweaking, I wound up with a completely different recipe! And it was a HUGE hit among my friends! I kinda figured the casseroles and hearty other dishes would be a big hit, but who knew Brussels sprouts would be the stand out???? We decided they were absolutely BANGIN', so now that's what they're called! Make them as a delicious accompaniment to your fabulous holiday dinner, or even just a casual dinner with friends.
If you're not a fan of Brussels sprouts, I urge you to give this recipe a try.
I PROMISE you it will change your mind!!!


Olive or vegetable oil
2 lbs fresh Brussels sprouts, halved
10oz Baby Bella mushrooms, cleaned and sliced
1/2 cup pine nuts
1/2 cup sliced sun dried tomatoes, packed in oil
1/2 cup heavy cream
salt and pepper to taste


Heat oven to 400ºF.
In a large bowl, toss sprouts with oil and salt and pepper until coated. Place sprouts on a baking tray, cut side down. Place in oven and roast until golden and caramelized on the bottom, and good 20-30 minutes, or even longer.
 While the sprouts are roasting, in a large skillet, saute mushrooms in a little more oil. When the sprouts are ready, add them to the pan along with the rest of the ingredients. Give it a good toss to make sure everything is coated. Adjust seasoning, if needed.

Tips:
-When you're cutting your sprouts, be sure to cut them vertically through the stem end. If you cut them horizontally, then the leaves will all fall apart.
-The cream is meant to just coat everything to make it richer. It's not really a cream SAUCE. If you'd like things to be a little saucier, I would add a splash or two of chicken or vegetable broth.
-Btw, if you'd like to make this a Vegan recipe, just omit the cream and add a little Futter, which is a Vegan butter substitute. Great then!

Jeanie's Caramelized Brussels Sprouts with Bacon

 

 Every year on Thanksgiving, my sister, Jeanie, introduces a new side dish to the holiday feast. It's just for the sake of variety, which is, after all, the spice of life. Sometimes Jeanie's introductory side dishes even become a permanent part of the menu. (Corn Casserole anyone?) 

  This was a recent addition that I absolutely LOVE. Now, I know one or two of you may be crinkling your noses at the thought of having brussel sprouts, but seriously, just go with me on this. Have I ever lied to you before? Perhaps you don't like the brussel sprouts because they weren't prepared properly, no?  Even if you've passed on them in the past, I think it's time to give them another try! And seriously, they're cooked with bacon and you KNOW everything is better with bacon, right?

So PLEASE! Give them a try! You just might be surprised! And who knows, maybe they'll become a permanent part of YOUR holiday meal!

 Thanx My Jeanie!

2 pints fresh brussel sprouts

4 strips bacon

1 small onion

half cup chicken broth

freshly cracked black pepper

kosher salt

Using a sharp knife, cut the bacon into small pieces and add them to a large skillet over medium heat. Slowly let the fat render from the bacon. Dice the onion and add it to the skillet. While they're cooking, prepare the sprouts. Slice each one in half, making sure to slice through the root end. When the onions are soft and the bacon is crisp, remove them from the pan, leaving the bacon fat behind. Add the sprouts to the pan, making sure they're cut side down. I know you'll want to toss them around in the pan, but try to control yourself. Just let them sit until they begin to caramelize on the bottom. Now add the chicken broth, salt and pepper. Place a lid on the skillet and simmer until the sprouts are tender. (Add more broth if you need to). When the sprouts are tender, add the bacon and onions back to the pan and toss all together. Serve immediately.

Tips:

Be sure to cook the bacon and onions over medium low heat. You want to gradually render the fat. If you have the heat up any higher, you'll quickly brown the bacon into a crisp but you won't get as much fat to render.

It's important to cut the sprouts though the root end because if you cut them in the other direction, they'll fall apart.

As far as I'm concerned there's just no comparison between fresh and frozen brussel sprouts. I'm not sayin', I'm just sayin!