Chef Elaine trimmed and halved a bag of Brussels sprouts. Her Sous Chef (aka me) put them in a large plastic bag, added olive oil, and perhaps too generous a portion of ground cayenne pepper. The first batch on the griddle served to gauge how long to the perfect char, which at 375 degrees took eight minutes. Those were kept those warm in the oven while the Sous Chef grilled some steaks outside and the second batch of Brussels sprouts was griddled. Add a bottle of great red wine and last Sunday night was a savory success.
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