Doug Freyburger wrote:
> Melba's Jammin' wrote:
>
>>Brussels sprouts? Did someone say Brussels sprouts? Solely out of
>>curiosity, I bought a "steamer" package of Brussels sprouts at Aldi's
>>this afternoon. Nuked them for supper with my bow-ties hotdish and
>>green salad. Dang, they were good! Baby Brussels sprouts in some fake
>>buttery sauce, but they were really tasty. I'm planning to go back for
>>a few more packages for the freezer. Seems like they were maybe
>>$1.29/package; I can't find my receipt so I don't know for positive.
>
>
> U"ber-sprouts
>
> Start with fresh sprouts. Trim the stems and peel the outside layer.
> Cut them in half top to bottom so they hold together after being cut.
>
Or even in quarters.

> In a pan heat oil and sautee some diced garlic until soft. By the end
> the garlic will have browned. Add finely sliced or diced ginger.

Or fresh squeezed lemon juice.

> .....add the quartered sprouts and sautee until ...

Done. Don't worry about the butter browning, don't let it burn or
blacken but if it browns just call it .... Chou de Bruxelles a la buerre
noir.

>
> As much as I love sprouts in those prepared bags fresh sauteed beats the
> bag every time.

Yep, fresh is best, no comparison between frozen or fresh even counting
any sort of 'sauce' that might come with the frozen. Simple lemon and
butter to cook the sprouts with is superb, add some walnuts or almonds
if desired. Salt & pepper is optional IMO.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
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