Shredded Brussels Sprouts With Pine Nuts And Prosciutto Food

SHREDDED BRUSSELS SPROUTS WITH PINE NUTS AND PROSCIUTTO

Steps:

• Remove root end and core from brussels sprouts, cut in half and thinly slice.
• Heat oil in skillet on medium-high heat. Add prosciutto. Sauté until beginning to crisp. Add sprouts and garlic; sauté for 3 minutes. Cover pan and cook 2 minutes longer or until sprouts are crisp-tender.
• Toss in pine nuts, saute 1 minute and season with salt and pepper.

UNCLE JOHN'S BRUSSELS SPROUTS WITH PROSCIUTTO AND LEEKS

Steps:

• Fill a large pot like a Dutch oven or stock pot about half way full; heat water to boiling.
• While water is heating, wash and trim Brussels sprouts stalks, remove bruised or tough outer leaves, and cut in half. (This takes forever, so get a helper -- it's more fun that way!).
• Place cleaned and halved Brussels sprouts in boiling water (adding water to cover if needed), return to boiling, and lower heat to prevent boiling over. Simmer sprouts until the outer leaves are bright green and just barely crisp-tender (can stick a fork into one without going all the way through easily). The amount of time this takes will vary depending on the starting temperature of the sprouts, but usually takes about 6 - 10 minutes. Drain and rinse sprouts with cold water to stop cooking; allow to drain again thoroughly.
• While the sprouts are boiling, wash and trim leeks, and chop into roughly 1/4-inch segments. You can include the dark green tops if you want, but they sometimes add a bitter taste, so we usually just use the light colored part of the stalk.
• Chop the butter into roughly half-inch lumps. In a large frying pan (we use one of those giant saute/wok pans), melt the butter over medium heat. When butter is almost melted, add the sliced leeks and saute until they begin to soften. In breaks between stirring, cut the thinly-sliced prosciutto into roughly 1/4-inch strips, and add to the leeks. Takes about 4 minutes.
• Add the drained Brussels sprouts to the pan with the butter, leeks, and prosciutto; saute over medium to medium-high heat until thoroughly heated, stirring frequently, until sprouts are soft and tender. How long takes depends on your crisp to tender ratio preference (I like them slightly on the crisp side, my husband likes them very thoroughly cooked); in general, it takes about 6 to 10 minutes, depending on how cold they were and how much you have when they went into the pan.
• Serve warm. (This is a dish that, if you don't mind very soft Brussels sprouts, will tolerate being kept warm covered on the stove or in the oven for half an hour or so, but we usually cook it as one of the last elements of the feast.).

SHREDDED BRUSSELS SPROUTS & PECANS SALAD

Steps:

• Preheat oven to 350°F.
• Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
• Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly sliced with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.

SHREDDED BRUSSELS SPROUTS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
• In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

SHREDDED BRUSSELS SPROUTS WITH LIME

Steps:

• Cut the sprouts in half and lay flat on a chopping block.
• Cut each half into julienne strips.
• Heat a large skillet over med-high heat. (I use a wok).
• Melt butter, then add the sprouts and saute' until tender about 6 to 10 minutes.
• Season with lime juice, salt and pepper.

BRUSSELS SPROUTS WITH PINE NUTS

Steps:

• In a large skillet, melt 1 tablespoon butter.
• Add nuts and stir for 3 minutes or until golden brown.
• Place nuts in a bowl and set aside.
• Melt 1 tablespoon butter in same skillet.
• Add brussels sprouts; stir 1 minutes.
• Add broth; cover and simmer on medium heat for about 7 minutes or until Brussels sprouts are almost tender.
• Uncover and simmer until broth evaporates.
• Using a wooden spoon, push Brussels sprouts to the sides of the skillet.
• Melt 1 tablespoon butter in the center of the skillet.
• Add shallots; cook stirring frequently until tender.
• Stir in marjoram and cream.
• Simmer until sprouts are coated with cream, stirring frequently.
• Season with salt and pepper.
• Add half of pine nuts and mix well.
• Transfer Brussels sprouts to serving dish.
• Sprinkle with remaining pine nuts.

BRUSSELS SPROUTS WITH FRIZZLED PROSCIUTTO

Steps:

• Heat oil in a skillet over med-high heat. Add prosciutto to skillet , half at a time, and cook until crisp; remove from skillet.
• Reduce heat to medium. Add butter and shallots to skillet. Cook and stir about 2 mins or until shallots begin to soften.
• Add Brussels sprouts, salt, and pepper and cook for 6-8 mins or until heated through. Add vinegar and stir to coat.
• Transfer Brussels sprouts to a serving bowl, top with prosciutto and serve.

ROASTED BRUSSELS SPROUTS WITH PINE NUTS

Steps:

• Heat oven to 425.
• cut the bottoms off the Brussels sprouts and trim any damaged leaves. Cut in half.
• Add the rest of the ingredients into a bowl. Mix to combine. Add Brussels sprouts and mix until coated.
• Put in a roasting pan in the oven for 45 minutes, stiring once after about 25 minutes, until brown and caramelized.