In October, Good Food host Evan Kleiman was invited to judge the plates at the Los Angeles Magazine Food Event; that day, Evan had what she calls “a Brussels sprout epiphany” when she tasted Sqirl’s umami-rific rendition of Brussels sprouts with chicharron powder. With Thanksgiving on the horizon, we had to get the recipe. This week on the show, Jessica Koslow – owner of Sqirl – walks us through the recipe and explains why she prefers to buy her Brussels sprouts at the farmers market.
Sqirl’s Brussels Sprouts
Makes 4 Servings
1 pound brussels sprouts
generous tab of unsalted butter
chicharrones to taste
splash of sherry vinegar
sea salt and fleur de del to taste
Turn heat on to high.
Add a generous tab of unsalted butter to a skillet. Wait for it to brown (and stop foaming).
Turn heat to Medium and Add Brussels, toss, and then let cook, undisturbed for 3-4 minutes (check one to two) to see how they are cooking. They should be caramelizing/browning from the heat and butter in the pan. After those few minutes, add salt to taste and toss the brussels and let cook again for another 3 or so minutes in order to caramelize other portions of the Brussels sprouts. (At this moment, you’ll also want a shallow pot of water boiling on a stove…you’ll want to add an egg into the water and soft poach the egg).
Once the sprouts are cooked to Al Dente, you can add a splash of sherry vinegar to the dish (in the pan) and cook for another 10 seconds.
Pour Brussels Sprouts into a bowl. Take chicharrones (or bread crumbs) and micro-plane them on top of the Brussels.
Add Poached egg and finish with Fleur de sel & pepper.