Chang Style Brussels Sprouts Recipes

ROASTED BRUSSELS SPROUTS

Steps:

• Roast brussels sprouts:
• Preheat oven to 450°F with rack in upper third.
• Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
• Make dressing:
• Stir together all dressing ingredients until sugar has dissolved.
• Make puffed rice while sprouts roast:
• Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
• Finish dish:
• Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

KUNG PAO BRUSSELS SPROUTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
• Toss the Brussels sprouts and olive oil together in a bowl and spread out on the prepared baking sheet.
• Bake in the preheated oven until soft, about 20 minutes.
• Meanwhile combine soy sauce, chicken broth, rice vinegar, sambal oelek, sherry, and cornstarch in a small bowl. Whisk until smooth. Pour mixture into a large saucepan and cook over low heat until sauce is thickened and Brussels sprouts are done cooking. Add Brussels sprouts to saucepan and toss to coat with sauce. Return Brussels sprouts to baking sheet.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high heat.
• Broil Brussels sprouts until browned, about 5 minutes. Garnish with peanuts and green onions.

MOMOFUKU'S STYLE BRUSSEL SPROUTS

Steps:

• Remove outer leaves of brussels sprouts.
• Rinse briefly.
• Trim.
• Cut in half.
• Preheat oven to 400 degrees.
• Pour about 2 tablespoons canola oil in large baking dish.
• Place brussel sprouts into dish cut sized down. (I toss the brussel sprouts into the canola oil instead).
• Bake for 20-25 minutes, turn over after 10 minutes and bake until brown and crispy.
• While sprouts are cooking make the sauce.
• SAUCE:.
• Pour fish sauce, water. vinegar, lime juice, sugar,garlic, and chile in a jar and shake it all up.
• Once the sauce is complete, you can adjust the sauce to your taste, if it is too salty, you can add more water.
• The remaining sauce can be kept in the refrigerator for 1 week.
• Toss the brussel sprouts with 1/2 sauce and enjoy!

CHANG-STYLE BRUSSELS SPROUTS

Steps:

• 1. Preheat the oven to 400 degrees. 2. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core. 3. Cut the bacon into small chunks and cook in an ovenproof skillet over medium heat till crispy, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate. 4. Drain most of the fat from the pan and add the sprouts, cut-side down. Raise the heat to medium high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the sprouts are deeply browned, 8 minutes or so, then shake the pan to redistribute them and ?ip them over. Pull the pan from the oven when the sprouts are bright green and fairly tender (taste one to check), about 10 minutes more, depending on how large they are. 5. Return the pan to the stovetop over medium heat. Stir in the bacon and, if you want, a pat or two of butter. Swirl till incorporated. 6. Place in a bowl. Add a few squirts of sriracha hot sauce, depending on how hot you like it, and a squeeze or two of fresh lime juice. Season with salt and pepper, if necessary. Serve with anything. * For Thanksgiving, toss a pound of sliced sprouts in a large bowl with 3 to 4 tablespoons of olive oil and a bit of salt. Place them cut-side down on baking trays and roast them in a 400-degree oven for about 15 minutes or until tender. Remove, and return them to the bowl. Toss with fresh lemon juice and toasted slivered almonds, or season as you would in the main recipe. Serve hot. Read More http://www.gq.com/blogs/the-q/2009/11/the-book-on-david-chang.html#ixzz2ElrIha7L