Brussels Sprouts with Chorizo

Brussels sprouts, onion, garlic and chorizo. For just four ingredients it sure packs a fork full of flavor. 

 

Let's get cookin'

 

Cut the Brussels sprouts in half, the larger ones I cut into fourths. Half of that onion gets a coarse chop.

The recipe called for the chorizo to be cut into 1/4 inch dice; I just chunked it up in the skillet with the side of the spatula.

 

Add the Brussels sprouts to salted boiling water and cook until tender.

Drain the Brussels sprouts and put into a bowl of ice water.

Now, this is where I got busy getting the pot roast ready for the oven; so we are jumping past the chorizo cooking, and the onion and the garlic, then right on to...

adding the Brussels sprouts to the cooked onion and garlic.

 

The recipe didn't call for this, but every fiber of my being could not leave that beautiful fond in the bottom of the pan untouched, so I deglazed the pan with a little wine.

Add the cooked chorizo back to the pan, plate and enjoy.

 

Very, very, good. It's an interesting combination of flavors and textures.

I'd definitely do this again, but for my taste, it needs salt.

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Brussels sprouts with chorizo

vegetables

  kosher salt; to taste
1 pound Brussels sprouts, trimmed; and halved lengthwise
2 tablespoons extra virgin olive oil
6 ounces cured Spanish chorizo
  cut in half lengthwise then cut; into 1/4 inch dice
1/2 small yellow onion; roughly chopped
2 cloves garlic; finely chopped
  freshly  ground black pepper; or to taste

Heat a 6 quart pot of salted water to a boil.
Add the Brussels sprouts and cook until tender, 6 minutes.
Using a slotted spoon, transfer the Brussels sprouts to a bowl of ice
water; let sit for 5 minutes.
Drain Brussels sprouts and pat dry with paper towels; set aside.
Heat one tablespoon of the oil in a heavy 12" cast iron skillet over medium
high heat.
Add the chorizo and cook, stirring occasionally, until browned, about 5
minutes.
Add the onions and cook, stirring occasionally, until golden brown and
soft, about 8 minutes. Add the garlic and cook until soft about 2 more
minutes. Transfer the chorizo mixture to a bowl.
Increase heat to high and add the remaining oil and the reserved Brussels
sprouts; cook flipping once or twice, until the Brussels sprouts and
tender, about 8 minutes.
Stir in the reserved chorizo mixture and season with salt and pepper.

Notes:  Saveur Magazine #124


** Exported from Now You're Cooking! v5.84 **

And that's that.

Comments

[Gina]

Yum! Those look fantastic!

[koko]

Thanks Gina they turned out pretty good.

Hope your packing is going o.k. I'm sure you have it down pat by now though.

[shawn martin]

Interesting combo.