Winter ribs

[myownidaho]

Looks great, xray! Glad you like it. I’ve used bacon and pancetta as well.

 

[idahopz]

Man that looks like a perfect meal!

 

[mosparky]

Not wanting to be a moron, but just how the heck do you "shave" brussel sprouts ? I envision sitting with a mandolin slicer and incurring significant injuries or spending way too much time with a paring knife and being the frugal type, trying to get every last bit of sprout shaved, cutting myself yet again.

 

[myownidaho]

:D

 

[mosparky]

Ok, By hand it is. If I can slice a pound or so radishes paper thin for the wifes salads, I can do this. Not going to say I will like doing it, but the end result looks worth it. My mind is already playing with variations on the theme and they all sound good in my head. Gotta give a like for this.

 

[myownidaho]

Slicing the sprouts is the easy part. Trim the ends, peel three leaves, trim the end, peel three leaves... That gets tedious. I also slice them in half lengthwise before shredding.

 

[mosparky]

Yeah, I re-read it and saw the half part and thought"that makes it easier". Yes just like radishes , the trim work is the PITA.

 

[one eyed jack]

Great looking plate. I'm going to try your sprouts.

Snazzy looking knife.

 

[sauced]

Great looking plate!!! Nice job!

 

[BandCollector]

Okay guys, here’s the best I can do on a recipe for the Brussels sprouts.

1# Brussels sprouts trimmed, halved, finely shredded
1 medium shallot, diced fine
1/4 cup pecans, chopped the same as the shallots
1tsp finely chopped lemon zest
1/4 cup white wine(or chicken stock)
2tbsp butter
1tbsp evoo
SP

Heat the butter and oil on high, sweat the shallots for about 30 seconds. Add the BS and pecans, and toss. Season with SP, tossed again and add the wine/stock. Continue to sauté on medium high until the BS start to soften. This should only take a couple of minutes. Add the lemon zest, correct the seasoning and serve once the liquid has pretty much evaporated.

The final result should be light in texture and fairly dry. Feel free to play away with it and make it your own.

Myownidaho,

I tried your shaved Brussels Sprouts recipe with scallops this evening. I followed your recipe and I must say they were fantastic!

Thanks for sharing,

John

 

[myownidaho]

Awesome! Thank you! I'm glad you enjoyed them.