Posted by: Benner | November 26, 2007

Fall Recipe Roundup (Some old BS)

Hit me with your favorite late fall recipes in the comments section.  I’m gonna start it off with a little brussel sprout jump-off that my mommy laced up this Thanksgiving.

brusselssprouts.jpg

Hella simple:

Take like 12-15 brussel sprouts and cut them in half.  Put them in a single layer in your frying pan.  Fill the pan with water until them brussels are halfway submerged in water.  Then boill the water down until it is almost gone.  Then put like 2 tablespoons of butter in the pan and sautee until the leaves of the sprouts start to brown (5-7 minutes).  Then just add a litlle Kosher salt and some fresh pepper.  Voila!

BONUS: Hella simpler

Take your desired amount of brussels, cut them in half.  Spread them out evenly on a baking sheet.  Give them a healthy dose of olive oil, salt, and pepper.  Bake at 350 (preheating before hand of course) for 30 minutes.  Enjoy!

These joints are mad healthy too (duh!)

Shouts to B-Town for the inspiration

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Responses

  1. While we’re on the topic of unpopular/unappreciated vegetables… here’s one from my thanksgiving:

    Cauliflower Gratin courtesy of Ina Garten
    1 (3-pound) head of cauliflower, cut into florets
    Kosher salt
    4 tsbp unsalted butter, divided
    3 tbsp flour
    2 C hot milk
    ½ t freshly ground pepper
    ¼ t grated nutmeg
    ¾ C grated Gruyere, divided
    ½ C grated Parm
    ¼ C fresh bread crumbs

    Preheat the oven to 375. Cook florets in a large pot of boiling salted water for 5-6 min, until tender but still firm. Drain.

    Meanwhile, melt 2 tbsp of the butter in a med saucepan over low heat. Add the flour, stirring constantly for 2 mins. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 min, or until thickened. Off the heat, add 1 t salt, the pepper, nutmet, ½ C of the gruyuere, and the Parm.

    Pour 1/3 of the sauce on the bottom of an 8X11X2 inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining ¼ C of Gruyere and sprinkle on top. Melt the remaining 2 tbsp of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25-30 minutes, until the top is browned. Serve hot or at room temp.

  2. Thats what I’m talking about. Thats sounds extras delicious and… very familiar. I love me some cauliflower!

  3. This post is a real good look. Lately I’ve been off hella fried eggs and toast, and this fact has been the topic of many of my recent conversations (the cost to benefit analysis is stupid, son!). I don’t think that counts as a recipe… I’ll holler at my moms and get something proper.

  4. Yo seeing as though I’ve got a couple of black friends here go the recipe for Collard Greens I modified.

    1. Take a bushel of collard greens, cut em up, and put em in a pot.

    2. Put in a can of chicken stock. Water will work too but I frick with stock.

    3. Dice a lellow onion and put it in dere.

    4. Take as much bacon as you want, cut it up, and drop. I personally like to cut a fair amount of the fat off for a leaner green.

    5. Tag that crap with as much of your favorite hot sauce as you want.

    6. Bring to a boil, drop to a simmer, and wait til they look like something Juwan Howard’s grandma made when you went to his house to recruit him.

    7. Eat that ish and don’t tell anyone what you’ve done for fear of being thought of as a wigger.

  5. oh tight! here go dem mushrooms!

    1. Slice up a bunch of mushrooms

    2. Dice up that garlic

    3. Put the garlic and a little butter in a pan and start browning.

    4. Put them mushrooms in.

    5. Mix em around and cook for a couple min.

    6. Pass a little Olive oil over the top. Mix and sit for a min.

    7. Splash a little balsamic in there and mix. A little caramalization never hurt anybody’s feelings.

    8. Salt and pepper, dummy.

    9. Lemon juice, but be careful.

    10. Add you favorite herbs and spices. Here’s mines in order of importance: Thyme, Rosemary, Oregano. I don’t recommend basil.

    11. Let it cook until it the most of the moisture evaporates.

    12. Put em with a steak or just eat em like you don’t give a ruth’s about chris’.

  6. Wowzers, Avacado. Thats some incredible ish. I almost suffocated from laughter after reading the collard greens recipe. I’ll definitely eff with that. I’d love to peep your recipe for the pork chop that you laced up for me one time. Maybe it wasn’t a chop but it was a little steak lookin deal.

  7. Here’s a recipe for Avocado (step 3 is crucial and oft misunderstood):

    1. A

    2. V

    3. O

    4. C

    5. A

    6. D

    7. O

  8. And Avocado murdered you on your own blog…


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