On my second trip to New Orleans and after totally enjoying a sister restaurant of Pesce on the previous trip, I went to Pesce in the Warehouse District. What struck me most about the food was the size of the Gulf Oysters. I ordered six and only got through four of them. I sat at the back bar where they shucked them and also prepared some other seafood dishes. But the dish that wowed me the most were the Brussel Sprouts. They were tangy and a little spicy and the flavor combination was made even better by blackening the vegetables.
I was just in New Orleans again for a fundraising event on a Foundation I serve, and two fellow Trustees, Bob, Sheldon and I, went to N7 for a stellar meal. We had a side of blackened Brussel Sprouts. Delicious. I mentioned the Pesce version of this dish to them and had to write it down once I got home.
My version may not be as good as Pesce’s but it’s pretty damn good. One thing to keep in mind: Brussel Sprouts are not very good left over, so make what you plan to eat, be it for two, four or more. Thus I am only posting the ingredients, not the portions.
Cast iron or cast iron-coated skillet (I have the later and it works perfectly – a Le Creuset product, of course)
- Brussel Sprouts
- Oil (I use a blend of Canola and Olive so the olive oil does not burn – you could also or simply just use peanut oil)
- Mongolian Fire Oil
- Red Wine Vinegar
- Butter
- Salt
Par-steam the sprouts but don’t overdo it … keep them firm.
Heat the oil combination in skillet until super-hot – like make-a-mess of the cooktop hot.
Dump the Brussels in and start turning them with a wooden spatula or similar tool. After you mixed them evenly with the oils, let them settle in place so they start to blacken.
If you have not already, this will be the time you turn on the oven fan.
Turn sprouts occasionally until evenly blackened. Once I add them to the skillet, they are blackened in about 10 minutes – so maybe 3 or 4 turns.
Sprinkle the red wine vinegar evenly around the skillet and turn the skillet off.
Add salt (don’t add while cooking – you risk making them too salty).
Stir the vegetables around so the vinegar is mixed well.
Add the butter.
Stir more.
Serve.
In terms of main dishes and other sides, since the Brussel Sprouts have such bold flavors, I like this dish to be the star of the meal. I might make rice or mashed potatoes and roast a chicken breast (bone-in, skin on), or roast salmon for the protein. You get the idea. Salad is always an option to add to any meal.
It’s a great meal – when you can’t get to New Orleans.
