Contributed by Michael Symon

ACTIVE: 30 MIN

TOTAL TIME: 1 HR 15 MIN

SERVINGS: 10 

INGREDIENTS

DIRECTIONS

1. Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.
2. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
3. In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts and toss well. Serve.

MAKE AHEAD

The brussels sprouts and dressing can be made up to 4 hours ahead and kept at room temperature. Rewarm the brussels sprouts before serving.

Becca’s Adjustments

For the dressing, I put all ingredients (except capers) in a blender and blended the dressing until smooth.  I chopped p the capers and stirred them into the dressing.  I figured that people would be more inclined to try it if they couldn’t see little chunks of anchovies in the dish.  Other than that, I made the recipe the exact same way.  The dressing could be used for just about anything.  It’s delicious.

“Black Beans”

Yields 8 servings.

1 lb. black beans

10 cups of water

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2/3 C. olive oil

1 onion

4 cloves of garlic

2 green pepper

4 t. salt

1/2 t. pepper

1/4 c. oregano

1 bay leaf

2 T. sugar

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2 T.  vinegar

2 T. cooking wine

2 T. olive oil

Wash beans and soak in water with one green pepper.  Let soak at least 24 hours.

When beans are swollen start cooking in the same water until they soften (approximately 45 minutes).  In a skillet, heat oil.

Sauté chopped onion, garlic and then add a finely chopped green pepper.  Add approximately one cup of black beans to skillet and crush well, then add everything together with the rest of the beans.  Add salt, pepper, oregano, bay leaf and sugar.

Cook for another hour approximately.  Add vinegar and cooking wine and cook in low heat for another hour.  If it’s still quite “liquidy” (too bro-thy) cook without lid so it can thicken.

When you are ready to serve add 2 T. olive oil.

Serve over white rice.

2 pounds asparagus
Olive oil
Salt
Extra pork marinade from Grilled Pork Tenderloin recipe

Instructions

1. Prepare the grill.
2. Snap off tough ends of asparagus and trim scales. Arrange spears in baking dish or heavy-duty zip-top bag; drizzle with olive oil and sprinkle with salt.
3. Grill thin spears in a grill pan or basket; arrange thicker spears perpendicular to grates to prevent falling through. Cook 6 to 10 minutes, until slightly charred and crisp-tender. Serve with extra pork marinade.

Serves 6 to 8.

ð       2 whole Napa Cabbages

ð       1 Cup of Kosher Salt

ð       10 Cups of Water

ð       7 Tbsp of Anchovy Sauce or Fish Sauce

ð       1 1/4 Cup of Crushed Red Pepper

ð       8 Pieces of Green Onion, chopped

ð       1/2 of a Radish  (Korean radish or Daikon radish)

ð       1 Whole Garlic, peeled and minced

ð       1 Piece of Ginger, peeled and minced

ð       1 Yellow Onion, minced

ð       1/2 of an Apple, chopped

ð       1/2 of an Apple Pear, chopped (It is also called an Asian Pear)

ð       4 Tbsp of Sugar

Directions:

1. Slice Napa Cabbage into bite size pieces and put into a large bowl.
2. Mix water and salt together and pour over cabbage.
3. Let the cabbage sit for 2 hours.
4. In a blender or food processor, combine the garlic, onion, apple, apple pear, ginger, and Radish together and puree.
5. Julienne the Green Onions.
6. After 2 hours rinse the cabbage in cold water about 3 times.
7. Combine all the ingredients together in a large bowl. (Rubber gloves recommended)
8. Store the kimchi in room temperature over night and then keep in the refrigerator.

Notes:  I live a very small town in northern Wyoming.  All of the above ingredients are available in my local Albertson’s grocery store.  I’m sure they are available in most stores around the country.  For the Fish Sauce, look in the Asian section of your grocery store.

It is also served at a restaurant I like in New York called Café Habana.  It is so yummy that I thought I’d share the recipe.

Ingredients

1.       Corn on the cob – husked

2.       Mayonnaise

3.       Sour Cream or Crema Fresca

4.       Cotija Cheese, grated

5.       Cayenne Pepper, to taste

6.       Chili powder, to taste

7.       Lime cut into wedges

Directions

1.       Husk corn & char the ears on a grill (I used the broiler setting in my oven)

2.       Mix equal parts of Sour Cream (or Crema Fresca) and Mayonnaise

3.       While corn is still hot, slather with cream mixture

4.       Roll corn in the grated Cotija cheese

5.       Give a healthy sprinkling of cayenne pepper and chili powder on top of the cheese

6.       Squeeze a little lime juice on each ear before serving

7.       ENJOY!

Tips

1.       I found Crema Fresca & Cotija Cheese in near the pre-shredded cheese in my grocery store

2.       Crema Fresca comes in a jar that kind of looks like Mayo

3.       Cotija Cheese comes in a large round circle

4.        I don’t have a grill, so I used the broiler setting in my oven.  It took about 15 minutes to cook this way.

5.       Don’t use frozen corn.  I tried it and it took forever to defrost and the corn came out a little mushy.  I suggest using fresh corn for the best taste.

This recipe is a great side dish for BBQ’s.  It’s easy and it tastes great!

3 3/4 cups low-salt chicken broth
1 1/2 teaspoons salt
2 1/2 cups plain couscous (about 15 ounces)
1 1/2 cups golden raisins
1 1/2 cups pine nuts, toasted
7 green onions, chopped
1/2 cup (1 stick) butter, melted
Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.

Bon Appétit
August 2005