Q. The brussels sprouts in sweet soy at Sugarcane Raw Bar Grill are wonderful. Everything we had for lunch there was marvelous, including the pistachio sorbet with pink peppercorns, but the sprouts seemed like something I could make at home. Any chance you can get the recipe?
Teresa , South Miami
Executive Chef Timon Balloo kindly shared the recipe for this wonderful take on the much-maligned brussels sprout. I have always been fond of this “baby cabbage,” but only recently discovered how versatile it can be. It is great shredded in slaw, added to a stir-fry or quickly sautéed. In the Sugarcane version, a whisper of saltiness perfectly complements a wonderful sweet-sour balance with the sprouts and orange segments.
I’m sharing a quick recipe for a creamy peppercorn sauce will deliver a punch to anything you’re grilling for the Fourth of July. I particularly like it on grilled vegetables (use a good vegetable stock instead of beef if you’re serving to vegetarians), but it is bold enough to work with sliced steak. The recipe is from Kraft Kitchens, which provided some commonsense tips for better grilling:
• Heat the grill for 10 to15 minutes before using.
• Oil the hot grill rack with a vegetable oil-soaked paper towel (hold with tongs and rub over the rack) or with a barbeque brush. Do not use cooking spray as it can flare.
• Marinate before you grill to tenderize and flavor meat and encourage a good char. When marinating tougher steak cuts, a good rule of thumb is to allow 24 hours, and for other meats and poultry, six to eight hours. For fish, stick to 30 minutes.
Southern cooking can require a lot of time and effort. It’s worthwhile when you pull out a pan of your Gran’s fresh corn pudding or serve perfectly seasoned collards that have simmered for hours with bits of precious country ham, but for most of us, that means weekend or special-occasion cooking only.
So I was fascinated by a new cookbook, In a Snap: Tasty Southern Recipes You Can Make in 5, 10, 15 or 30 Minutes (Nelson, $24.99). Tammy Algood, a Nashville food personality, includes a lot of appealing Southern flavors in this cookbook, with recipes categorized by how long they take to make. A plus is that ingredients are all easy to find and affordable. The Bacon Herb Chicken recipe here is a perfect example.
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