Fried Brussel Sprouts

Ewww, brussel sprouts.

Blogger confession time: I’ve never had them before this recipe. I first tried these at Roast, a Michael Symon restaurant here in Detroit. These are rich and delicious, and it makes a TON. Be prepared for some spattering oil, too. But it is worth it.

Michael Symon’s Fried Brussel Sprouts

Ingredients:

Canola oil, for deep-frying
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced (omitted)
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey (I only had creamed honey, it worked fine)
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper

Directions:

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.

While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.

Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

NFL Championship Weekend

Good day, Loki’s Kitchen fans. I’ve been MIA for a month, for no good reason. There was travel, then there was the flu (my first and last ever, as I will be refusing to leave the house between december and march from here on out), there was some really nerdy things I had to do I won’t actually admit to, and then there was a mild lack of motivation.

However, I have some great recipes to bring you over the next few weeks, but let’s start with a quick review of some excellent NFL game day appetizers for your upcoming Superbowl party. I grew up in a family that watched a lot of football. We were an NFL family for sure, and extreme Redskins fans. Since they’re, well, terrible, I’ve watched a lot of different teams these past few years (plus I live in Michigan, so I only get the rare game anyway). I’m very excited about this years playoffs, and I’ve got my eye on a Green Bay Packers victory in the Superbowl. Think I’m crazy? You’re probably right. I’ll stick with the food.

Buffalo Chicken Dip

This is a creamy yet spicy dip served with chips and celery. Trust me, it is a crowd pleaser. I really just want to have a party so I can make this.

Cheese Plate

Who doesn’t love cheese? Go to the store, grab a few interesting and different cheeses, some crackers and thinly sliced apples and you’re good to go! Another fun tip: Get some fresh mozzarella and slice it and lay it on a plate. Drizzle with some balsamic vinegar and serve with thinly sliced French bread. It is delicious!

Zucchini Crab Cakes

Make the mixture for this ahead of time and make them during the party or right before hand for a warm appetizer with a crisp and a zing to it.

Sausage Stuffed Peppers

Make and cook these ahead of time, then throw them in the oven and serve warm (add the feta before serving). They are a bit messy, so have napkins available.

Cookie Dough Dip

This is a total crowd pleaser as well, serve it with graham crackers. Let this sit out for a bit before serving (keep it covered!) so it softens a touch. If there’s any of this leftover after any party, I’d be shocked.

Happy Playoffs!