Curtis – Cascione Cookoff Recipes March 7 – Veggies!

Curtis Cascione Cook Off Veggies March 7


Mark Curtis: Blackened Brussels
Spouts with Aioli



  • 1#med size Brussels, cleaned and washed
  • Olive oil
  • 2T each minced garlic and
  • 4 med Meyer lemons (2 for
    juice/2 sliced in thin rounds)
  • splash of white wine

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


  • 4T softened butter
  • 4T Mayo
  • Juice of 1 Med Meyer lemon
  • 1 clove garlic (pressed with
    garlic press or minced as fine as possible)
  • A couple shakes of California
    Garlic Salt

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!


Steve's Asparagus:



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