cook(ed)book

soy & tk's private cookbook, stored in a very public place.

Brussels Sprouts with Chorizo Ingredients: Kosher salt, to taste 1 lb. Brussels sprouts, trimmed and halved lengthwise 6 oz. cured chorizo, quartered lengthwise and cut crosswise into 1/4” slices 1/2 small yellow onion, roughly chopped 2 cloves garlic, finely chopped Freshly ground black pepper, to taste Directions: (Note: you could par boil the sprouts first, if that’s what you’re into) In a cast-iron skillet (or wok) over medium-high heat, add the chorizo and cook, stirring occasionally, until browned (don’t over cook). Remove from pan, but keep chorizo oil in pan. Add the onions and garlic, stirring occasionally, until starting to wilt Increase heat to med-high or high and add Brussels sprouts and salt; cook, flipping once or twice, until the Brussels sprouts are browned and tender. Stir in the reserved chorizo mixture and season with salt and pepper.

Brussels Sprouts with Chorizo

Ingredients:

  • Kosher salt, to taste
  • 1 lb. Brussels sprouts, trimmed and halved lengthwise
  • 6 oz. cured chorizo, quartered lengthwise and cut crosswise into 1/4” slices
  • 1/2 small yellow onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • Freshly ground black pepper, to taste

Directions:

(Note: you could par boil the sprouts first, if that’s what you’re into)

  • In a cast-iron skillet (or wok) over medium-high heat, add the chorizo and cook, stirring occasionally, until browned (don’t over cook). Remove from pan, but keep chorizo oil in pan.
  • Add the onions and garlic, stirring occasionally, until starting to wilt Increase heat to med-high or high and add Brussels sprouts and salt; cook, flipping once or twice, until the Brussels sprouts are browned and tender.
  • Stir in the reserved chorizo mixture and season with salt and pepper.
  1. cookedbook posted this

Group Members