Tag Archives: Brussels sprouts

Easter Meal – Shellfish, Lamb Chops, Asparagus, Brusssels Sprouts and More

19 Apr

While it is not set in stone, this is what we will most likely be eating tomorrow for the big Easter meal. We’ll start with shellfish (and Sauvignon Blanc for the growns, flavored seltzer for the kid), then simple lamb and vegetables (probably some couscous with pesto made by the little man as an additional side). We are off to the farm today, so I’ve run out of time…Happy Easter to all, if I don’t see you before then….lamb

Light Mediterranean-style clams

 Crispy Beer-Battered Oysters

Fantastically crisp beer battered oysters

Fantastically crisp beer battered oysters


Simple and Perfect Roasted Baby Lamb Chops

Roasted Asparagus and Sweet Red Pepper Dipping Sauce



Brussels Sprouts – Sauteed and Sassy

brussels sprouts

 Grilled Potato Disks (Like Fries, but grilled!)

Crispy on the outside, crunchy on the inside!

Crispy on the outside, crunchy on the inside!






Brussels Sprouts – Sautéed and Sassy

8 Apr

If you love Brussels sprouts, you’ll like this easy Spanish recipe which we will be enjoying today with our big Easter meal for a little family.It’s something my dad likes to do when he is in charge of the vegetables, as he is today.

Don’t be put off by the fact that you boil the daylights out of them; the red wine vinegar lifts them from being ordinary overcooked vegetables to something surprising and tangy!

Happy Holidays to all.

Sauteed Brussels Sprouts (Inspired by Penelope Casas; modified by Pedro)

1-1.5 lbs Brussels sprouts, bottoms trimmed and old leaves removed

1.5 Tbs extra virgin olive oil

3 cloves garlic, smashed and peeled (not chopped up)


Freshly ground pepper

2 Tbs red wine vinegar

Place the sprouts in salted boiling water to cover and cook at a lively bubble for 10-15 minutes, or until tender (this is a personal taste thing; some people like mushy, some like firm, so play around with it)

Heat the oil in a skillet. Add the garlic cloves and sauté at medium heat until dark gold on all sides. Remove and discard. Add the sprouts and saute over medium high for five minutes. Sprinkle with salt and pepper and stir in the vinegar. Cook until the vinegar evaporates, stirring constantly.

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