USVI-On-Line

liamsaunt wrote:I've been on a salmon kick lately. Last night I made pomegranate glazed salmon with edamame and Armenian rice. Recipe is in the December issue of Food and Wine.

That rice looked awfully familiar. I checked the recipe and it is my family's (mom's side was Syrian) rice pilaf; the only difference is we skip the mint.

Marcia (Mrs. Pete) wrote: Becky, your carmelized brussels advice? Pleeeeeeeze?

yes, like in the next 15 minutes! I want to do all my shopping tonight on the way home.

I am desperate. Husband loves brussel sprouts, I do not but agreed to make them for Thursday.

PA Girl wrote:

Marcia (Mrs. Pete) wrote: Becky, your carmelized brussels advice? Pleeeeeeeze?

yes, like in the next 15 minutes! I want to do all my shopping tonight on the way home.

I am desperate. Husband loves brussel sprouts, I do not but agreed to make them for Thursday.

I make them every year but wanted to change them up this year maybe. In a pinch, if Becky doesn't get back to us in time for your shopping, pick up some rosemary, thyme, sage and good olive oil. I'll put my recipe up, later, if she doesn't chime in here.

The only ingredients you need to make carmelized brussel sprouts are the sprouts, butter, salt, pepper, brown sugar, and (optional but I almost always use it) a nice balsamic vinegar. I don't have a recipe written down with exact amounts, but here is what I do:

Peel off outer leaves of sprouts, and trim any large stem parts. Cut a shallox x in the base of each sprout. At this point, you can cut them in half or leave whole. I like to cut them so more surface space carmelizes. If you want to leave them whole, I would steam them before proceeding, to be sure they cook through.

Melt some butter in a pan with a lid, and place the sprouts in one layer, cut side down. Cover and cook over medium-low heat until almost tender--around 10 minutes. Take off the lid, sprinkle the sprouts with brown sugar and salt, and toss to combine. Drizzle in some balsamic. Raise the heat, and cook the sprouts, turning occasionally, until nicely browned and cooked to your liking.

Sometimes I add nuts to the pan at the final stage.

Result:

<a href="http://www.flickr.com/photos/28539958@N00/2116480924/" title="brussel sprouts carmelized by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2269/211 ... 72912e.jpg" width="500" height="375" alt="brussel sprouts carmelized"></a>

Got it!

Off to the store....I was DSLR shopping and lost track of time.

Thank you, Becky!! I might do them both ways; my old way and your way. I certainly have enough; they looked so good today at the market.

WOW those brussel sprouts look good! I am the only one that likes them in my family but I may have to make those sometime!

Thanks for another great recipe using balsamic vinegar.

I brought some 25 year old balsamic home from Italy and have been thinking about ways to use it. There are so many!

Has anyone tried it over ice cream? Drizzled on a good steak and cooked on the grill? Reduced with port and blueberries, then poured over baked Brie?

What other ways are there to use balsamic vinegar? I'm addicted!

Terry wrote:Thanks for another great recipe using balsamic vinegar.

I brought some 25 year old balsamic home from Italy and have been thinking about ways to use it. There are so many!

Has anyone tried it over ice cream? Drizzled on a good steak and cooked on the grill? Reduced with port and blueberries, then poured over baked Brie?

What other ways are there to use balsamic vinegar? I'm addicted!

You may have to wait until next summer, but a little sugar and balsamic vinegar mixed with strawberries.

OOooooo yum!! I LIKE this thread! When we traveled to St John earlier this month my husband had 26 pounds of boneless prime rib stuffed in our luggage! (There were 11 of us...but that's still alot of beef.) We also had another soft sided cooler full of boned turkey breasts, homemade meatballs, bacon, sausage, cheese, etc. I can't imagine what the luggage screeners thought. They would think we were so crazy if they knew we paid $4.99/lb for the beef here, but the same thing was $14/lb at Starfish!!!

Thanksgiving 09. No shot of the bird, my brother carved it with surgical precision.




And one I couldn't resist, our youngest generation. If I don't say so myself a great looking bunch of kids!

well done Sailorgirl! I hope you are resting up for the remainder of the weekend?

We had Cruz Bay Grill Rubbed Turkey for Thanksgiving - it was soooo good.



Compliments to my BIL.

I made Chicken with Provençal sauce from the Cooking Light Best Chicken Recipes issue.

Full disclosure - by the time it came to do the brussel sprouts, I was too wrapped up in the wine and hanging out with our guests. I ended up throwing them into the steamer for a few minutes and then browning them in butter and onions as suggested by my actor/waiter/model cousin who has been working the NYC restaurant scene.

Noon was the estimated arrival time. My aunt called at 12:30 saying they were running late, which was no great surprise. They finally arrived at 1:30 and the 2pm meal didn't happen until 4pm. That is the way things go with this crew! We are thinking about taking this aunt to STJ as a babysitter, she would get "island time"

My cousin's bread, some sundried tomato and basil, some rosemary, some wheat -





The turkey rubbed with all sorts of spices, sage under the skin, basted with butter and wine during cooking, it wasn't as crispy as it appears to be -



Mr. PA Girl waving Hi! to the forum while doing the mashed tatties (wearing my apron) -