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'Wich of the Week: Avocado and Mango With Cilantro-Lime Mayonnaise

YumSugar — Wed, 05 Mar 2008 12:33:31 -0800

When a recipe calls for cilantro, I'm always forced to buy way more than I'll ever need, which leads me on a search for even more cilantro-centric recipes. That was the catalyst for today's 'Wich of the Week, which features an unorthodox combination of mango and avocado on healthy multigrain bread.

This vegetarian sandwich has a refreshing tropical flavor that's alternately tangy and mild. The creamy avocado balances out the zip of the lime and the sweetness of the mango. I decided to make two versions: one vegetarian and one with ham for the hardcore meat eaters. But we all agreed that the sandwich was better without the ham, since the cold cuts overpowered the more delicate fruits. I do recommend you add some clover sprouts for added texture; just steer clear of the recalled ones!

To get the recipe and step-by-step photos, read more.

Avocado and Mango Sandwiches With Cilantro-Lime Mayonnaise
Everyday Food

Ingredients

1/3 cup light mayonnaise
1/4 cup fresh cilantro leaves, coarsely chopped
1 tbsp. fresh lime juice
coarse salt and ground pepper
8 slices multigrain bread, toasted
1 head Bibb lettuce, leaves separated
1 mango, peeled, pitted, and thinly sliced
1 Haas avocado, pitted and thinly sliced

Directions

In a small bowl, combine mayonnaise, cilantro, and lime juice; season with salt and pepper.

Dividing evenly, spread toasts with mayonnaise mixture. Top 4 toasts with lettuce, mango, and avocado; cover with remaining toasts.* Serve immediately.

Serves 4.

*I also added clover sprouts.

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Recall Warning: Pills in the Fish, Salmonella in the Sprouts

YumSugar — Mon, 03 Mar 2008 15:15:31 -0800

The folks at Gorton's Seafood are recalling their Gorton's 6 Crispy Battered Fish Fillets because one customer has found pills in her food.

Tracy Rowan of New Freedom, Penn., sat down to eat her fillets only to discover they contained several beige aspirin-sized pills.

The product is being recalled in Alabama, California, Delaware, Florida, Georgia, Mississippi, Oklahoma, Pennsylvania, South Carolina, Tennessee, and Texas. The UPC number is #4440015770 and the date code is 7289G1. If you have any of these boxes, you are urged to call Gorton's for a refund at 800-896-9479.

If you're still concerned, the US FDA has more information.

In related news, Salad Cosmo USA is recalling alfalfa sprouts sold in northern and central California and Washington.

Trader Joe's has also recalled tubs of of alfalfa sprouts from Nature's Choice Alfalfa Sprouts.

Both sprout recalls are due to possible salmonella contamination.

Source and Source

Fast & Easy Dinner: Sole With Lemon-Shallot Brussels Sprouts

YumSugar — Mon, 23 Nov 2009 06:50:50 -0800

With an epic feast only a few days away, shun poultry (you'll be having it for days!) in favor of something on the opposite end of the flavor spectrum, such as a flaky white fish. Not only does sole make for a lighter dinner alternative and a great source of protein, but it's also extremely affordable. Keep the preparation super simple by dredging the fillets briefly in a mixture of flour, lemon, and white pepper, then pan-sauté in olive oil.

Serve with market-fresh Brussels sprouts that have been tossed with parsley and shallots. The resulting dish is straightforward, yet elegant. For the recipe, read more.

Unexpectedly Good Side: Brussels Sprouts Gratin

partysugar — Sat, 20 Oct 2007 07:00:55 -0700

Don't you feel sorry for Brussels sprouts? They have a horrible reputation, and I don't understand why. When cooked correctly and paired with enhancing flavors, Brussels sprouts are actually a wonderfully delicious vegetable. Pancetta or bacon, fresh thyme, and chestnuts complement Brussels sprouts' taste.

This gratin, however, is made with Parmesan, roasted garlic, and proscuitto. It pairs nicely with roasted pork or beef. For a vegetarian meal, serve the gratin alongside a pasta or sandwich. To give this underrated vegetable a little love, read more

Brussels Sprouts Gratin
From Food Network

2 pounds Brussels sprouts
4 ounces prosciutto, julienned, optional
2 tablespoons unsalted butter
Roasted Garlic, recipe follows
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry
1 cup finely grated Parmesan, plus 1/2 cup
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 350 degrees F.
Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."
Saute the prosciutto, if using, in the butter over medium heat for about 2 minutes.
Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes.
Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.

Serves 6-8.

Roasted Garlic:

1 head garlic
1/2 teaspoon olive oil

Preheat oven to 350 degrees F.
Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.

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Fast & Easy Dinner: Baked Potatoes With Brussels Sprouts

partysugar — Fri, 30 Oct 2009 08:00:45 -0700

Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait.

Because of the special and flavorful topping - bacon! Brussels sprouts! sour cream! - this recipe, however, involves a small amount of cooking.

It's worth the extra effort; with their veggie, pork, and dairy components, these loaded baked potatoes are a meal in themselves. To take a look at the recipe, read more.

Baked Potatoes With Brussels Sprouts
From Real Simple

Ingredients

4 large baking potatoes
12 slices bacon
8 to 10 fresh sage leaves, roughly torn
3/4 cup golden raisins
2 cups Brussels sprouts
1/2 cup sour cream
kosher salt
freshly ground black pepper

Directions

Preheat oven to 375° F.
Wash and dry the potatoes, then prick them all over with a fork. Set on middle rack of oven and bake 1 hour, or until the potatoes feel soft when gently squeezed and the skin is crispy.
In a medium frying pan, over medium heat, cook the bacon until just crisp. Drain on paper towels and set aside.
Discard all but 1/4 cup of the bacon fat and return the pan to the burner over medium heat. Add the sage and sauté until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
Slice the top of each potato down the center lenghtwise and squeeze gently to loosen the inside. Spoon some of the Brussels sprout mixture over each potato and lay 3 slices of the bacon on top. Add a dollop of the sour cream to each and sprinkle with the salt and pepper.

Serves 4.

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Fast & Easy Dinner: Pork Cutlets With Brussels Sprouts

partysugar — Fri, 16 Oct 2009 08:00:12 -0700

If you think you don't like Brussels sprouts, think again! The small leafy green vegetable is horribly misunderstood, but I assure you, when you give it a second chance you'll be amazed and delighted by the flavor.

Why not do so tonight with this recipe? The sprouts are served alongside lightly floured pork scaloppine. They're sautéed in butter before being tossed with a creamy, slightly sweet sauce. To check out the recipe, read more.

Pork Cutlets With Brussels Sprouts
From Better Homes and Gardens

Ingredients

4 1/2-inch-thick boneless pork chops
1/4 cup all-purpose flour
2 tsp. paprika or smoked paprika
1 lb. Brussels sprouts, trimmed and halved
2 Tbsp. butter
1 8-oz. carton light sour cream
2 Tbsp. milk or half-and-half
1 tsp. packed brown sugar

Directions

Using meat mallet or heavy rolling pin pound pork, layered between plastic wrap, to 1/4-inch thickness. In shallow dish combine flour, half the paprika, and 1/2 teaspoon each salt and pepper. Coat pork in flour mixture; set aside.
In large skillet cook sprouts in hot butter over medium-high 5 to 8 minutes, until crisp-tender and edges are brown. Remove from skillet. Cover and keep warm.
In same skillet add additional butter, if needed. Cook pork 4 to 5 minutes, turning once, until golden outside and slightly pink in center. Remove from skillet. Cover; keep warm.
For sauce, combine sour cream, milk, and brown sugar. Whisk into skillet. Heat through (do not boil). Serve sauce, sprinkled with remaining paprika, over pork and sprouts.

Serves 4.

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In Season: Brussels Sprouts

YumSugar — Mon, 19 Jan 2009 14:00:29 -0800

I didn't grow up eating Brussels sprouts, and due to the vegetable's notorious reputation, I didn't think I was missing out on much. When I had my first bite of the vegetable a few years ago, I found that it wasn't bitter; rather, it was rich, sweet, and tender. I've been a devotee of the nutritious Brussels sprout ever since.

While Brussels sprouts are often available yearround, they're in their prime now: Peak season is from September to February. To find out what to look for, read more.

Choose firm, round, and heavy sprouts with leaves held tightly together.
Smaller heads have the sweetest taste.
Avoid overcooking Brussels sprouts at any cost; they'll taste bitter.
Aim to select heads of similar size, so they'll cook evenly.

Some preparation tips:

Halve sprouts and sauté them in a pan with olive oil and chopped bacon until brown crust develops. Then simmer until tender in chicken stock.
Shred sprouts by hand or in a food processor, sauté until crisp and tender, and drizzle with lemon juice before serving.
Boil whole Brussels sprouts until tender (do not overcook). Plunge in cold water bath, then toss with butter, salt, and pepper.
Toss whole with olive oil, salt, and pepper, and bake until crisp on the outside and cooked on the inside.
Slice and eat raw with olive oil, lemon juice, toasted almond slivers, and pecorino.

What tips do you have for preparing Brussels sprouts? Do you have a favorite method of cooking them?

Hash It Out With Brussels Sprouts and Bacon

YumSugar — Mon, 23 Mar 2009 16:15:41 -0700

Everything tastes better with bacon and brussels sprouts are no exception. For some reason, I normally only have brussels sprouts at holidays meals, but this tasty vegetable beckons to be eaten more often.

With the cold front that came through San Francisco, it was a perfect weekend to test Tyler Florence's comforting brussels sprouts hash. The enticing recipe includes tender brussels sprouts, caramelized pearl onions, and crispy potatoes; the whole thing is topped with crunchy bacon and fresh parsley. A touch of briefly reduced balsamic vinegar finishes off the dish and provides a zingy bite that enhances the full, rich flavor of the hash. To get started on this scrumptious side dish, read more.

Brussels Sprouts and Bacon Hash
From Tyler Florence's Dinner at My Place

Ingredients

Extra-virgin olive oil
4 slices thick-cut bacon
4 fresh thyme sprigs
1 pound fingerling potatoes, cut lengthwise*
2 cups Brussels Sprouts, cut into thick slices
1/2 pound red or white pearl onions, peeled and cut in half
1/2 cup reduced-sodium chicken broth
2 tablespoon balsamic vinegar
1/4 bunch Italian flat-leaf parsley, roughly chopped

Directions

Set a large saute pan over medium heat and add 2 tablespoons of olive oil. Cut bacon into long, thin strips and add to pan with thyme. Cook for 5 to 7 minutes to render the fat. Remove bacon with a slotted spoon and set aside on a paper towel. Discard half of the fat in the pan.
To the remaining fat in the pan, add the potatoes and cook for one to two minutes. Add brussels sprouts and onions. Season with salt and pepper and cook until slightly browned. Add chicken broth and continue to cook for 3 to 5 minutes, until liquid has evaporated and vegetables are tender. Remove and discard thyme sprigs. Add vinegar and toss to coat. Cook until the vinegar has reduced.
Transfer to serving dish and fold in parsley and reserved bacon.

Serves 6-8 people.

*I substituted a yellow potatoes for fingerling potatoes, which I cut in 1-inch strips.

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Would You Rather Eat Beets or Brussels Sprouts?

YumSugar — Sun, 04 May 2008 01:29:47 -0700

This week our Top Chef contestants had to cook for a group of kids. Surprisingly both beets and brussels sprouts were used as ingredients. Both of these foods are notoriously unpopular with children, and yet came out as a hit. So tell me, if you had to choose, would you end up eating beets or brussels sprouts?

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Thanksgiving Side: Green Beans or Brussels Sprouts?

partysugar — Sun, 16 Nov 2008 01:30:22 -0800

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