Spanish Brussels Sprouts
After having tried numerous recipes to make Brussels sprouts, some with success others too complex, or simply too rich, I have settled on this one recipe that tastes amazing time and time again.
I will give credit to chef Nazi at Boqueria, a Spanish restaurant in SoHo New York that serves a host of amazing tapas. She inspired me in so many ways and answered my litany of questions without actually giving me a written recipe. I came, I saw, I tried and hopefully I conquered.
Cut all the Brussels sprouts in half so you have one flat surface per half.
Make the chicken stock in advance. Either home made the traditional way or a concentrate. (I do not recommend the canned or tetra pack varieties; they are too watery and weak for this usage.) A small tsp of good concentrate will make the stock you need with boiling water. Set aside.
Heat the olive oil in a large skillet on very high heat— this is the trick. As soon as the oil begins to smoke, place the Brussels sprouts cut side down in the skillet for about 2-3 minutes or until the heat sears them with a good char. Then turn the Brussels sprouts so they sear on the rounded side for another 1 minute. Remove from pan and set aside.
Reduce the heat to medium. Now add the chorizo sausages and let cook for another 2 minutes until their edges are lightly crisped.
Add the Brussels sprouts back in, add the chicken stock and black pepper then cover and simmer for another 2 minutes. Add the Sherry and simmer without the lid for a minute.
The sprouts should be tender on the outside and a little crunchy on the inside.
Rony Zibara
Editor-In-Chief and the gourmand-gourmet behind Poetry of Food; a food memoir which has been in preparation since he was a child. His earliest memories are in the kitchen with his mother cooking French and Lebanese dishes, and with his South American grandmother making Spanish dishes as the cook prepared a repertoire of salsas and sauces. Having grown up in Beirut and lived between Paris, Toronto and now New York, Rony’s food and travel experiences have always been part of his personal cuisine. An avid storyteller, he believes it’s not about the size of the catch, but about the day. It’s the experience, the setting, the people, and most importantly, the ingredients that turn the meal and the flavors into a memory. While not a professionally trained chef, Rony is a cook by all counts; his life revolves around the culinary joys of food, searching out new ingredients, new recipes, and new cultures. And while he loves the restaurant scene, he is not an obsessed follower. Rony’s food passions lie in the poetry of the everyday meal and not in the pursuit of the absolute ‘best’ or perfect meal. His extensive career in innovating and branding new products and experiences has been a great support and backdrop for his passions in food culture and is evident in the overall design and presentation of this food memoir.