Sautéed Shredded Brussels Sprouts With Smoked Ham And Toasted Pecans Food

BRUSSELS SPROUTS WITH TOASTED PECANS

Steps:

• In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
• Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
• Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
• Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

SAUTéED SHREDDED BRUSSELS SPROUTS WITH SMOKED HAM AND TOASTED PECANS

Steps:

• Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.
• Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
• Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

SAUTEED BRUSSELS SPROUTS WITH SMOKED PAPRIKA CREME

Steps:

• In a medium bowl, whisk together sour cream, heavy cream, smoked paprika and a little salt; taste and adjust seasonings.
• If desired, thin with milk, 1 tablespoon at a time, so that the mixture has a sauce-like consistency.
• Next, char the tomato on all sides using a grill pan or grill on medium-high heat; all sides should be blackened and blistered.
• Once cool enough to handle, crush the tomato.
• Meanwhile, brush the bread slices with olive oil and season with salt; toast lightly, on both sides, on the grill or grill pan.
• Now heat a skillet over medium heat, add half the butter, 1/4 teaspoon salt, and the Brussels sprouts; saute until the sprouts begin to brown, stirring or shaking the pan frequently, about 4 minutes.
• Add 1 tablespoon butter and continue cooking until the sprouts are golden, about 3 minutes; add remaining butter, a pinch of salt, toss.
• Toss in the green onions and stir in the crushed tomato.
• By now the sprouts should be a rich golden to deep brown color on all sides; the tomato sauce should not be to soupy (let it cook down a few minutes and thicken).
• To serve: divide the baguette slices to two serving dishes, spoon on the Brussels sprouts, and drizzle with the paprika cream.