CRISPY FRIED BRUSSELS SPROUTS
This delicious side dish, Created by Bryan Satterford, the chef and co-owner of Juke Fried Chicken, Ribs & Cocktail Bar, sees a sweet lemon-and-savoury lemon vinaigrette added into the mix with the fall-favourite vegetable brussels sprouts.
■ 3/4 lb (12 oz) brussels sprouts
■ Preserved lemon vinaigrette (recipe below)
■ 2 tbsp (30 ml) Canola or grapeseed oil
■ Crispy garnish of your choice
1. Clean the brussels sprouts by trimming their stems and cleaning off any loose excess leaves. Cut each in half lengthwise (or quarters if very large).
2. Place a heathy amount of oil in a large thick bottom frying pan on medium high heat. Once oil is hot place the brussels in cut side down in the pan. Allow to slowly cook on the sliced side until golden and crispy.
3. Be sure to manage your heat, the trick is to have the pieces of sprouts cook all the way through while cooking only on the one side. So, if the heat is too high, the sprouts will brown too fast but be raw in the middle. If the heat is too low or you over crowd your pan, you will simply steam your sprout and it will take forever to finish cooking without any colour.
4. If you are preparing a large amount, cook in batches and keep finished sprouts warm in a low oven.
5. Once all the brussels sprouts are cooked toss with the vinaigrette to your taste. Finish your brussels sprouts with any crispy garnish you like. Seasoned nuts, seeds, toasted breadcrumbs, crushed Ritz crackers or potato chips etc.
Preserved lemon vinaigrette
■ 1 whole preserved lemon, seeds removed, either store-bought or homemade
■ 3 tsp (15 ml) anchovy paste
■ 5 tbsp (75 ml) confit or roasted garlic
■ 1/2 + 2 tbsp (150 ml) fish sauce
■ 11/2 tsp (7.5 ml) chili flakes
■ 1 garlic cloves
■ 3/4 cup + 1 tbsp (200 ml) lemon juice
■ 1/8 cup + 1tbsp (45 ml) white wine
■ 11/4 cup (310 ml) olive oil
■ 1/2 cup (125 ml) granulated sugar
1. Place all ingredients minus the oil in a blender and blend on high speed until smooth and uniformed. Slowly drizzle oil while the blender is running to make an emulsified dressing. Adjust the dressing to your taste, it should be a balance of salty/sweet/spicy and salty. The remainder of the dressing can be kept for three-four days in the fridge.