Brussels Sprouts with Spicy Chorizo and Caramelized Onions

Lately I have been trying to eat more fruits and vegetables. I suspect that my methods may be considered a bit, well, unorthodox by some. I have been sneaking produce into my meals...a big bowl of pasta+some frozen spinach or diced zucchini...ice cream sundae+a handful of berries, well, you get the idea. Brussels sprouts. I imagine that many of you shudder reading those two words. Parents force their children to eat vegetables and children rebel, it's only natural. But once you try them again, you may discover that brussels sprouts are not the evil green monster you had previously imagine. In fact, they are pretty damn good. In this recipe, I use chorizo (drool) to compliment caramelized onions and brussels sprouts. 2 vegetables, not too shabby...at least, I think an onion counts as a vegetable, right?

1 lb brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil, plus a little extra-just in case!
6 ounces cured spicy Spanish chorizo, quartered lengthwise & sliced crosswise into 1/3'' long pieces
1 small Vidalia onion, sliced into long, thin pieces
2 garlic cloves, minced
Salt and pepper (to taste)

Heat a large pot of salted water to a boil. Add brussels sprouts and cook until tender, 6 minutes. Remove brussels sprouts and place in a bowl of ice water for 5 minutes (this stops the cooking process). Drain Brussels sprouts and dry with a paper towel.

Heat 1 tablespoon olive oil in a large cast-iron pan over medium heat. Add the onion and turn heat to medium-low, stirring occasionally to prevent pieces from burning/sticking. Cook about 20 minutes, until onions caramelize-they should be golden but not brown. Remove onions from pan, reserving them in bowl.

Add chorizo to pan and turn heat to medium-high, stirring occasionally, until browned, about 5 minutes. Turn to medium, adding more olive oil if necessary, and add the garlic, stirring for 2 minutes as it cooks.

Transfer chorizo mixture to a bowl. Increase heat to high and add 1 tablespoon olive oil and brussels sprouts. Cook until the sprouts are brown and tender, about 8 minutes, flipping once or twice to ensure even browning. Add reserved onions and chorizo mixture.

Season to taste with salt and pepper.

Tostones

I love tostones: crunchy, green plantains that been sliced then deep fried twice, then salted generously. I first got into them while studying in Havana and they remain a favorite comfort food. They are pretty easy to make and add the last needed touch for a plate of rice and beans or ropa vieja

Ingredients:
3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains
about 2 cups olive or canola oil for frying

Wash plantains and cut off ends with a sharp nice. Slice lengthwise through skin to remove peel. Slice into 1 inch round pieces. In a large skillet heat 1/2 inch oil over medium heat until just hot enough to sizzle when plantains are added. Fry in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. Carefully transfer plantains as fried to paper towels to drain.

Remove skillet from heat and reserve oil. Using the bottom of a saucepan or something similar, flatten plantains to 1/4 inch thick. Dip plantains in bowl of salted water and drain them well on paper towels.

Heat reserved oil over medium heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. Transfer tostones to paper towels to drain and and salt before serving.

Academy Award Winning Dips

One of my favorite parts of watching the Oscars is the food. I love parties that include a bunch of types of appetizers (this is probably why I love Spanish tapas) as I get to try a little bit of a lot of dishes. Here I have 3 dips that are easy to prepare (active time is about 10 minutes for each) and simply delicious.

The Dips:

Hot Artichoke
Pesto & Asiago Cheese
Cilantro, Chives & Yogurt

Serve dips with fresh baguette, crackers, grape tomatoes, broccoli, cauliflower & other desired veggies.


Hot Artichoke Dip

Ingredients:
1/2 cup mayo
1/2 cup freshly grated Parmesan
1 12oz jar marinated artichoke hearts, drained

Preheat oven to 375.

Coarsely chop artichokes. Mix with mayonnaise and Parmesan. Bake until cheese is melted and dip is bubbling. Remove from oven and let cool a few minutes before serving.


Pesto & Asiago Cheese Dip

Ingredients:
1 tablespoon pesto
1/4 cup grated Asiago cheese
1/2 cup Parmesan
1/4 cup sour cream
1/4 cup cream cheese

Mix together cheese, pesto and sour cream Ta da! (It's that easy). You can also serve this dip warm, to do so, prepare in the same manner as the hot artichoke dip.


Cilantro, Chives & Yogurt Dip

Ingredients:
1 1/2 cup plain yogurt
2 tablespoons minced chives
2 tablespoons minced cilantro
1/2 minced garlic clove
1 tablespoon lemon juice

Mix together yogurt, chives, cilantro, garlic and lemon juice. Let sit at least 3 hours (preferably overnight) for flavors to blend.

Asparagus with Herbed Parmesan Butter

Simple and delicious, this dish compliments pasta, steak, chicken, just about everything. It can be prepared ahead of time, then broiled just before serving.

Ingredients:
2 lbs asparagus
1 teaspoon salt
1/3 cup Parmesan cheese
3 tablespoons butter
3 cloves minced garlic
1 1/2 teaspoons basil
1 tablespoon lemon juice

Preheat oven to 400.

Rinse asparagus and cut off tough ends. Bring large pot of water to boil. Add salt and asparagus. Let cook 2 minutes. Drain and rinse with cold water to stop cooking process.

Mix together lemon juice, basil, garlic and butter in small bowl. Microwave to soften butter, but do not let it melt. Mix in Parmesan cheese.

Place asparagus spears neatly in 9x13 cooking dish. Spoon butter mixture evenly over asparagus. Cook in oven about 7-10 minutes, or until cheese is melted and is starting to turn golden. Remove from oven.