Here's what I had for lunch. There is something missing in them, maybe a bit of sweetness. I think next time I will try and add a little balsamic vinegar, using sweet smoked paprika instead of the hot, or maybe even a little honey? And both smoked spices were not really necessary...I'll try just plain sea salt. And I've really got to treat myself to a new camera.
Smokey Dilled Brussel Sprouts
1lb brussel sprouts, cleaned, trimmed and split in half.
olive oil
hot smoked red paprika
applewood smoked sea salt
black pepper
fresh dill (torn to little bits)
Steam sprouts for 5 minutes, in steamer. meanwhile heat up a sploosh of olive oil in cast iron pan.
Just enough to coat the bottom. Heat to about medium-high. When sprouts are are beautifully bright
green and tender, but not soft, throw them on the pan. Toss lightly with tongs browning the sprouts.
Add about 1/2 tsp smoked paprika and pepper to taste. Mix.
Add about a 2 teaspoons of olive oil to finish...pull off heat and place in bowl.
Sprinkle on salt and fresh dill and mix.
(The spice vendor suggested using the smoked salt as a finishing salt only)
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