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Bruksel Lahanasi from Ayse Meze Lounge in Frederick

Ingredients:

  • garlic cloves, minced 6 ea.
  • Jalapeno minced 1 ea.
  • Red wine vinegar 1 C
  • Honey 2 oz
  • Dijon 2 T
  • Evoo 2 C
  • Brussel Sprouts, trimmed and quartered: 5 oz per order
  • Italian parsley leaves ¼ Cup per order
  • Capers 1 t per order
  • Walnuts, toasted, chopped ½ oz per order
  • Currants ½ oz per order
  • Scallions, sliced ½ oz per order
  • Kosher salt to taste
  • Black pepper to taste

You will need: Strainer, cutting boards, chef knife, food processor, measures

Procedure:

  1. Make vinaigrette: Blend garlic, dijon, red wine vinegar, honey and olive oil and jalapeno in blender. Season w/ s and p. place in squirt bottle and set aside.
  2. Deep fry brussel sprouts to order for 3 minutes. Remove when edges begin to brown and curl. Toss in a bowl and season and salt and pepper.
  3. Fry parsley and capers for 1 minutes.
  4. Add to brussel sprouts.
  5. Toss in scallions, walnuts and currants.
  6. Toss in vinaigrette.
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