A lady that I cooked for in Linville Resorts shared this recipe years ago. If you like Brussel sprouts, you'll love this recipe.
1 large sweet onion
1 lb. brussel sprouts
1/2 stick of butter
1 cup chopped pecans
1 tsp. salt 1/2 tsp. pepper
Cut onion in half and then slice thin. Slice brussel sprouts thin. Place each in seperate plastic bags and refrigerate overnight, or 8 hours.
Melt butter in skillet, add pecans and saute 5 minutes or until nice and toasted, do not burn. Remove from the skillet and add the onions and cook until caramelized, 8 minutes or so. Return pecans to the skillet along with the brussel sprouts and cook 3to 4 minutes.
Serves 8
"A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do." ~P.J. O'Rourke
In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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