My Brother Brussels Food

ROASTED BRUSSELS SPROUTS WITH GARLIC AND VERMOUTH

Steps:

• Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire).
• Cut a large sheet of foil and drizzle with some oil. Arrange the Brussels sprouts in a flat, single layer over half the sheet of foil. Drizzle the Brussels sprouts with more oil and top with the garlic, onion, lemon juice and a splash of vermouth. Sprinkle with salt and pepper. Fold the foil in half over the Brussels sprouts and fold the edges to seal and form a pouch. If the sprouts are crowded, make two pouches.
• Cook the pouch in the oven or on a grill or campfire until cooked through but not mushy, about 20 minutes. To serve, cut open the foil pouch tableside and finish with a sprinkle of parsley.

BUMPED-UP BRUSSELS SPROUTS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium pan over medium heat, cook the pancetta and capers. Remove from the pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, 15 to 20 minutes.
• Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 to 4 minutes.
• Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.

MY "TIE" OH MY

Steps:

• In a pitcher, add all the ingredients and stir to combine. Garnish with orange slices and serve in a rocks glass over more ice.