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| Ingredients for Brown Butter Brussel Sporuts |
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| I use frozen brussel sprouts and always cut them in half. The inside browns so nicely. |
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| Look at that beautiful caramelization! Yummmmm 1 bag brussel sprouts 3 tablespoons butter 1 tablespoon caraway seeds Pinch cracked black pepper 1 teaspoon salt 1/2 lemon, juiced In a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned. Add brussel sprouts and cook for about 5 minutes. Add lemon juice. Continue to cook until you see beautiful brown color. Read more at: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/brown-butter-sauteed-brussels-sprouts-recipe/index.html?oc=linkback      Ingredients 4 cups chicken stock 2 tablespoons brown sugar 2 tablespoons sea salt, plus more for seasoning 1 tablespoon freshly cracked black pepper, plus more for seasoning 1 pinch grated nutmeg 1/2 teaspoon almond extract 3 sweet potatoes 3 tablespoons heavy cream 1 lemon, juiced Directions In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, a pinch of nutmeg, and almond extract. Stir mixture and bring to a boil. Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft. Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add heavy cream and lemon juice and blend until smooth. If too dry, add reserved potato liquid. Season with salt and pepper, to taste, and serve. Read more at: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/seasoned-sweet-potato-puree-recipe/index.html?oc=linkback  I am hardcore dieting right now so I omitted the wine sauce and grilled the fish. Honestly, it tasted nowhere, and I mean nowhere near as good this way so I will definitely stick to the recipe next time. Ingredients 4 (6-ounce) cod fillets Panko bread crumbs 2 eggs, for egg wash Kosher salt and freshly cracked black pepper 4 tablespoons grapeseed oil 1/2 lemon, juiced 1 tablespoon butter 1 sprig fresh thyme Butter Sauce, recipe follows Directions Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices. Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs. In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked. Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice. Pour over the Butter Sauce and serve. Butter Sauce: 2 cups white wine (recommended: Chardonnay) 2 sprigs fresh thyme 1 shallot, sliced 2 clove garlic, smashed 2 tablespoons heavy cream 1/2 lemon, juiced 2 tablespoons cold butter 3 tablespoons chopped chives Freshly cracked black pepper In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer. Whisk in cold butter and once melted add the fresh chives and season with black pepper. Read more at: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/seared-cod-with-chive-butter-sauce-recipe/index.html?oc=linkback |
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