Thai Stir-Fried Brussels Sprouts

I've cooked brussels sprouts a million different ways - simply roasted, as a hash, stuffed into potatoes - but I've never had them Asian style. Since it's not a typical pairing, I was intrigued by this recipe by Andy Ricker (chef and owner of Portland's famous Pok Pok) whose food I was lucky enough to eat this summer (see here). These are brussels sprouts like I've never tried before: tender, savory, and bursting with flavor. The veggies are certainly hearty enough to constitute a main course, but this would also be a welcome side dish with just about any meal.



Thai Brussels Sprouts with Chiles & Garlic:

• Remove any bruised outer leaves from 32 oz. of brussel sprouts and halve or quarter into bite-size pieces.
• Place sprouts in a large pot of boiling, salted water for 30-60 seconds, or until they turn bright green.
• Drain sprouts and run some cold water over them to stop the cooking process.
• Meanwhile, heat a wok over medium-high heat and add in 1/4 c. canola oil.
• Add in 2 tbsp. thinly sliced garlic and cook for 1 minute, or until lightly golden. Remove with a slotted spoon as set aside.
• Crank up the heat as high as it will go and add the brussels. Cook for 2-3 minutes, or until they start to soften.
• Add in 1/4 c. oyster sauce,* 4 tsp. fish sauce,* 2 tsp. soy sauce, 2 tsp. sugar, and 3/4 of a sliced Fresno chile.
• Add in 1/2 c. low-sodium chicken stock and bring to a boil. Let cook for 2-3 minutes, or until sauce is thickened and vegetables are tender.
• Stir in the garlic and remaining 1/4 sliced chile.
• Divide onto plates and serve with rice.

Serves two - three (main course)
Serves four - six (side dish)
*Available in the Asian food aisle at most grocery stores.

Super Bowl Menu Planning

Chips and dip are an easy crowd-pleaser. Pictured: Homemade Guacamole

We’ll be hosting our annual Super Bowl party this Sunday (see last year’s here), which is basically just an excuse for me to cook up indulgent comfort foods. Although I’m not a huge football fan (it’s hard to be passionate when L.A. doesn’t even have a team), this party is something I look forward to all year simply because I get to eat like it’s Thanksgiving Day. In my opinion, the key to hosting a successful, stress-free party is to keep things simple and make everything in advance. I suggest keeping finger foods out all day and then letting something warm simmer on the stove so that guests can help themselves throughout the game.

Casseroles can be prepped a day in advance and then reheated right before your guests arrive. Pictured: Tex-Mex Mac & Cheese

Football and wings go hand and hand, but putting a spin on the classic will surprise your guests. Pictured: Sweet & Spicy Asian Wings

Let a comforting stew simmer on your stove during the game and have your guests help themselves. Pictured: California Turkey Chili

Cookies are a sweet end to a meal and are an easy item to bring to a friend's party. Pictured: Coconut Lace Cookies with Chocolate Drizzle

Fried Chicken

Despite the 250+ recipes I've posted and countless others I've made over my lifetime, I've always been afraid to make anything deep fried. It's not that I don't love fried chicken (anyone who doesn't is crazy), but I always thought the frying process was too risky and labor-intensive. Bon Appetit's February cover recipe convinced me otherwise and yielded some of the moistest chicken I've ever had - roasted, grilled, or otherwise. It did require some babysitting, but the resulting crispy-skinned feast was so worth the fifteen-twenty minutes of effort.


Fried Chicken:

• Combine 1 tbsp. kosher salt, 2 tsp. black pepper, 1 1/2 tsp. paprika, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and 3/4 tsp. cayenne pepper in a small bowl.
• Rub spice mixture over a 3 1/2 lb. chicken that has been cut into 10 pieces* and place in the fridge overnight.
• An hour before cooking, let chicken sit out at room temperature.
• Heat 4 c. peanut oil in a dutch oven** until it reaches 350°F on a deep-fry thermometer.
• Prepare your dredge by combining 1 c. buttermilk, 1 egg, and 1/2 c. water in one bowl. In another large dish, combine 3 c. flour, 1 tbsp. corn starch, salt, and pepper.
• Drop half the chicken into the buttermilk mixture, then coat in the flour mixture, then carefully place into the oil.
• Cook the chicken for 10-12 minutes, turning every 2-3 minutes, or until chicken is just cooked through.
• Transfer chicken to a wire baking rack and let the first batch rest while the second batch cooks.
• Divide chicken onto plates and serve.

Serves four - six
*Ask your butcher to do this for you. It's important to get the pieces as close to the same size as possible.
**The original recipe calls for a deep cast iron skillet, but I think the dutch oven is much easier to clean up.