roasted brussel sprouts with balsamic vinegar

Last week, I had a morning that was just difficult getting out of the house.  I asked my Beloved what I should do for lunch and send me funny ideas.  Because that was just the way was going.  He said Copper Hog.  Now, this gastropub as they call themselves is just a few miles away from downtown Houston.  Forty hours driving or a plane flight.

They do a fried brussel sprout with a balsamic vinegar reduction.  I wanted hamburgers on this particular night so I decided to do something similar but roasting the brussel sprouts after mix them up with balsamic vinegar, salt, and pepper.  Yum!  The sweetness of the balsamic vinegar complements the flavor of the roasted sprout.  I was thinking we may just have them again tonight!

roasted brussel sprouts with balsamic vinegar

about 1 pound brussel sprouts, stems cleaned up, outer leaves removed, and cut in halves or quarters

1/4 cup balsamic vinegar

olive oil

1/2 to 1 teaspoon salt, I would go with the smaller amount at first

1/2 to 1 teaspoon pepper, again, go small!

Preheat oven to 450 degrees Fahrenheit.  Pour a couple tablespoons or so of olive oil on a baking sheet or something like my trusty old cast iron pizza pan.

Put the brussel sprouts in a bowl.  Pour in the vinegar, salt, and pepper.  Mix well.

Put on the prepared pan.  Put in the oven.  Stir every ten minutes.  I let ours cook for about 40 minutes but I like crispy and the oven was steamy from the potatoes.  20 to 40 minutes will be your range dependent on how crispy you like them.

Serve!  We had them with hamburgers that had bacon mixed through, fried eggs, and roasted french fries.  It seemed very decadent and a meal we have to do more often.

straining infusions

I strained the last of the tequila infusions I was making today.  The tea may have infused too long or I may have used too much tea.  The tannic acid is a bit obvious.  The tea infused tequila actually foams up like cold tea when poured.  How interesting!

I made a margarita with the ginger and grapefruit infused tequilas.  It was nice.  I have a lot more tasting to do.  I think it was very interesting that the blackberries lost their color to the tequila.  This is so much fun!  A science experiment in kitchen.  I think I am going to have to try the orange with the habenaro or the grapefruit with the habenaro.  Too much fun!

while I was playing with infusions

I played with a new margarita recipe when I was working with infusions.  Part of the reason why was because of the infused tequilas I am making and the restaurant we had them at used agave syrup in their recipes.  This was quite good and easy.

simple margarita

2 ounces tequila (I am planning on using a mix of infused tequilas when the infusions are done - my Beloved wants a nettle infused tequila)

3/4 ounce agave syrup

1 ounce lime or citrus juices

Pour into a jar and shake.  Pour over ice.

Enjoy.

Small Mister macaroni and cheese

Small Mister supposedly likes macaroni and cheese.  But when I make basic mac and cheese (from scratch), he does not really eat that much.  I had no hopes that he would eat dinner tonight but I was so wrong.  I just make flavorful adult food and he eats it.  

So this is how we make macaroni and cheese for Small Mister.  It is a keeper for the adults in the house too.

Small Mister macaroni and cheese

1 pound spiral noodles (I use Jovial brown rice pasta)

1/4 pound prosciutto (because how can you go wrong with pig)

about 1/2 cup pine nuts

2 cloves garlic, peeled and minced

1/4 cup butter

1/4 to 1/3 pound gorgonzola cheese

sprinkle basil

Heat water for pasta in a very large pot.  Bring to a boil.  

While the water is heating, melt the butter in a large skillet.  Add the prosciutto, pine nuts, and garlic.  You wish the garlic and pine nuts to be golden.

When the water boils, add the pasta.  Bring back to a boil and cook to al dente.

While the pasta is cooking, add the gorgonzola and about 1 cup of the pasta water to the prosciutto mixture.  You want it to be quite full of pasta goodness.  Mix and heat until the cheese is melted.  Turn off the heat.

Drain the pasta.  Add it to the proscuitto mixture.

Stir up so everything is combined.  Sprinkle with basil.

Let the boyos eat their fill.  They may fight over the last bit.

By the way, I have been overdoing.  After work, I have been done this week.  A bit frustrating actually.

scallops

My Beloved likes scallops.  Really likes scallops.  I do not mind them but I prefer salmon.  The market had some beautiful ones when I was shopping for Friday's dinner.  I picked him up a half pound.  He has never seen bigger.  I have actually not cooked them before but I have read enough cookbooks to have an idea.  Some butter.  Some olive oil.  Sliced garlic.  Pinch of salt.  Glug of white wine.  

He was so happy!  I saved the left over drippings/sauce for fish stock.  I am thinking about trying a seafood risotto and a fish stock would be a nice basis for it.

sauteed scallps

1/2 pound bay scallops

2 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, cleaned and sliced

a pinch of salt

A glug, about 1/4 to 1/2 cup white wine.  I used some we do not like to drink.

In a very hot cast iron skilet, put the oil and butter.  Heat until the butter is melted.  Add the garlic.  Let brown.  Add the scallps.  Let the scallops start to get opague and a bit brown on one side.  This should take just a couple of minutes.  Add the wine.  Turn the scallops.  Let cook until opague.  It will be just another couple of minutes.  You should really not cook the scallops for more then about five minutes.

My Beloved went through these faster then he would probably like to admit!