Curtis Cascione Cook Off Veggies March 7
Mark Curtis: Blackened Brussels Spouts with Aioli
RECIPE: BLACKENED BRUSSEL SPROUTS
Keeping your heat on med-low go twice around the pan with olive oil. Add Brussels and cover with lid. Cook for about 10-12 min or until you can smell the Brussels really cooking. Take off lid and turn heat up to med high, squeeze the juice from two Meyers into the pan, and for the next 5-10 min, stirring regularly, let them blacken up. For the last 1-2 minutes of cooking, add shallots, garlic and sliced Meyer to the pan. If on hand, splash a little white wine into the pan at this stage to bring up all the carmelization. Many a time I will put a splash in halfway through initial cooking stage and another splash when removing the lid for moisture. Serve with garlic aioli
Whip softened butter and mayo together until smooth. Add the remaining ingredients and whip together. Lightly warm the sauce in the microwave for about 10 seconds - you want it warm but not so much it separates. Drizzle over blacked Brussels after they are removed from pan.
Please let me know how this turns out for you guys. The recipe comes from my head and measurements aren't exact - so ingredients can be altered to your liking if you think there is too much if a particular thing!
wash 1 bunch of asparagus and chop off the ends
put in micro plate
drizzle olive oil and add 1 Tbs. of salt and pepper
micro for 7-8 min.
then drizzle a bit more olive oil and add fresh squeezed lemon and serve
you can also drizzle a bit of Pepperjack melted cheese or any other favorite cheese melted